Flagship rice programme made a good impact on the poor: CM

Bengaluru, Jun 19: The Karnataka government has been advised by its Educational Advisor to cancel holidays observed in educational institutions on the occasion of various Jayantis (birth annivesaries).

Advisor to Karnataka government on Education, Professor MR Doreswamy, has recommended cancellation of holidays on Jayanti and celebrate the day with more meaningful programmes remembering the great personalities.

The state government has declared public holidays on Valmiki Jayanti, Basava Jayanti, Kanaka Jayanti, Mahavir Jayanti, Ambedkar Jayanti and Gandhi Jayanti.

On Thursday, Doreswamy submitted a report containing seven key suggestions including cancelling holidays, to Deputy Chief Minister CN Aswath Narayan, who holds higher education portfolio.

Doreswamy in his report suggested to hold thematic workshops, lectures, conferences and other such activities to celebrate the life and works of the great personalities, instead of declaring holidays.

"It would not only educate our youth about the significance of the great personalities to our culture and society and also reinvents the tradition of paying tributes to their contributions to our civil society,'' he said.

Dr Narayan said that the decision on cancelling holidays on Jayanti's has to be taken by Chief Minister BS Yediyurappa.

Moreover, to bring education back on track during the present COVID-19 pandemic situation, Doreswamy made a few suggestions to complete exams of final semester engineering and graduate students. He also said that it was a challenge for the education sector to overcome the pandemic crisis and structure the next academic year 2021-22.

He also advised implementation of a mentoring system in all higher education institutions in Karnataka and empowering specially-abled students.

Bengaluru, Jun 7: Fatalities due to coronavirus reached 61 in Karnataka with two more deaths, while 239 more tested positive for the viral infection, pushing the tally in the state to 5,452, the health department said on Sunday.

The total COVID-19 cases in the state include 2,132 discharges, 3,257 active cases and 61 deaths. A 61-year-old woman suffering from hypothyroidism and was diagnosed with Severe Acute Respiratory Illness (SARI) died on Saturday whereas a 57-year-old man having filariasis and chronic nyeloid leukemia died on Sunday in Bengaluru.

Most of those who contributed for Sunday's new cases were interstate passengers. 183 passengers, most of whom returned from Maharashtra were tested positive for the virus, the health bulletin said.

According to the health department, 39 coronavirus positive cases were reported in Kalaburagi and Yadagiri, 38 in Belagavi, 23 in Bengaluru urban, 17 each in Dakshina Kannada and Davangere, 13 in Udupi, 12 in Shivamogga, nine in Vijayapura, seven in Bidar, six in Ballari, five each in Bengaluru Rural and Hassan, three in Dharwad, two each in Gadag and Uttara Kannada and one each in Mandya and Raichur.

India today reported the highest single-day spike of 9,971 new Covid-19 cases and 287 deaths in the last 24 hours, taking the total number of cases in the country to 2,46,628

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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."