Honnavar: Green-saffron flags lead to communal clash during Eid Milad

Bengaluru,  Jul 18: Union Minister for Chemicals and Fertilizers DV Sadananda Gowda on Friday said that Government of India headed by Prime Minister Narendra Modi has been extending all possible assistance to state government in their endeavour to combat the deadly coronavirus.

In a statement released after participating in a high-level meeting chaired by Chief Minister BS Yeddyurappa in Bengaluru today, Gowda said he shared his views with the state government on how to control the spread of COVID-19 in the state in general and Bengaluru in particular.

He said the Centre was in constant touch with the state government on the issue. The centre is more than happy to extend any help further if Karnataka requires so.

"Being a Union Minister handling the Pharmaceutical Department also, I am closely monitoring the medicine demand and supply situation across the country on a day-to-day basis. The availability of required medicines including HCQ and Paracetamol is satisfactory in all states including Karnataka. Also, there has been enough lifesaving drugs in our Jan Aushadhi Kendras all over India. Over 600 such outlets exist in Karnataka alone," he said.

"If there is any issue related to medicine shortage or overpricing, one can bring it to my knowledge or call PMBJP tollfree number 18001808080 or NPPA number 18001112550 / 011-23345118 / 011-23345122. The grievances will surely be resolved to everybody's satisfaction" added the minister.

With related to state governments or private agencies seeking to import emergency medicines, medical equipment etc., Gowda assured, we would facilitate required licences without any delay.

"I strongly feel that it is our collective responsibility to use everything in our armour to defeat the pandemic. We also seek public support in this mission. Together, we will win," he 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."

Mangaluru, Jul 11: Deputy Commissioner Sindhu B Rupesh has set up an expert committee to look into the cause of deaths of covid patients in Dakshina Kannada.

The development comes after eight more fatalities including that of a CISF personnel attached to MRPL, were reported in the district on Friday.

The district has recorded 23 deaths since July 1 and 38 death cases have been reported in the district since April 19.

Of the 38 deaths, five were from outside the district. All the eight patients, who lost their battle to the virus in the district on Friday, were suffering from co-morbidities.

According to the govt bulletin on Covid-19 cases, comorbid conditions, like kidney failure, brain tumour, TB, pneumonia, liver damage, high BP, diabetes and others, were the main reasons behind the Covid-19 deaths reported in the district.