Hindutva and nationalism cannot be one and same: Prakash Raj

Ballari, Apr 18: Hosapete town in Ballari district of Karnataka gasped in disbelief as it turned out that 11 members of one single family are positive for the coronavirus.

The whole town has been declared a containment zone and is being surveilled 24X7.

The family includes seven members whose tests returned positive today, three who tested Covid-19 positive on March 30 and one other member subsequently.

The seven who tested positive today had been negative when they were earlier tested along with the others.

They have all now been shifted to isolation wards at the District Hospital in Ballari.

Including this family of 11, Ballari has 13 positive cases so far, with one case each reported from Ballari and Siraguppa towns.

Startled by this sudden upsurge from Hosapete, the district administration has set up 16 fever clinics to screen people and six COVID care centres to treat positive cases. There are two dedicated COVID hospitals, one at Ballari and another at Torangallu in Sandur.

A team of psychological counsellors have been put on duty to provide support to the patients at the isolation centres.

Bengaluru, Apr 4: Karnataka Chief Minister B S Yediyurappa has appealed to employers not to cut salaries of their maids, servants and drivers who are unable to attend work due to the current lockdown situation in the country.

He said compassionate gesture of employers will support the poor and needy.

"I request all the employers not to cut salaries of their maids, servants, drivers etc., who are not able to work due to social distancing. Your compassionate gesture will support the poor and needy to overcome this hard time. FightBackKarnataka CoronavirusPandemic," the Chief Minister said in a tweet.

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."