Govt resorts to unusual step to restrict foreign aid to Zakir Naik's NGO

Mangaluru, Jul 19: Five physicians of KVG Medical College in Sullia, Dakshina Kannada were booked for violating their home quarantine guidelines.

The district administration learnt about their quarantine violations after tracking their GPS locations through the app on Sunday.

The five medics were ordered 14 days home quarantine after the College staff tested positive for COVID-19. 

However, all the five physicians visited many places in the town violating quarantine norms, and hence the police booked cases against them.

Hubballi,  Jul 25: South Western Railway (SWR) inducted seven lady sub-inspectors (SI) in the Railway Protection Force (RPF), in a first, on Friday. Three more women SI undergoing training in Lucknow are expected to join SWR soon.

According to the Chief Public Relations Officer (CPRO) of SWR, the inducted sub-inspectors are part of 164 women SI cadets who passed out of the RPF training centre in Moula Ali, Hyderabad, after a rigorous training of nine months. They will take care of the security of railway passengers, Railway property, and Railway premises, after resuming their duties.

They will also be responsible for giving special care to the vulnerable sections of society, women, and children while discharging their duties, the CPRO said.

The CPRO also informed that the newly admitted female SIs will be posted to major stations on SWR for regular duties on completion of their two months of practical training over the Zone. Further 120 ladies are undergoing constables training for various training centres across India.

This move is considered a step forward into women empowerment in Railways.

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."