Eid-Round 2: Koorath followers offer prayers amidst clashes in Ullal dargah mosque

Bengaluru, Jun 30: Former Karnataka Chief Minister Siddaramaiah on Tuesday demanded setting up of an all-party committee to monitor treatment-related issues in hospitals and said there are allegations of "corruption and nepotism" in the management of COVID-19 treatment.

Siddaramaiah said in a tweet that Chief Minister BS Yeddyurappa should immediately form all-party monitoring committee.

"This is very much needed to increase public confidence in the backdrop of several complaints," he said.
"There are allegations of corruption and nepotism in the management of COVID-19 treatment. It is need of the hour to manage this unprecedented health crisis with public safety as the only objective," he said in another tweet.

He urged the Chief Minister to make the treatment protocol clear to the patients and instil hope. "Do not keep them in dark," he said.

The senior Congress leader also urged the Chief Minister to extend insurance and other benefits to private hospital doctors, nurses and support staff.
Karnataka has reported a total of 14,295 COVID-19 cases.

Udupi, July 1: In a concerning development, another SSLC student in Udupi district has tested positive for covid-19.

With this the number of covid-19 patients among SSLC students in the coastal district rose to three. All of them are girls.

The fresh case has been reported from Byndoor. She has already written three papers.

She had reportedly developed some of the symptoms and hence her throat swabs were sent for testing on June 30. Today she received positive report, sources said.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."