I'm not footwear to be used and thrown: Ambareesh

Udupi, June 19: The coronavirus has claimed second life in the coastal district of Udupi. The victim is a 54-year-old person who had returned from Mumbai.

A resident of Tekkatte in Kundapur taluk of Udupi district, the person was among four travellers that returned together from Maharashtra on June 18. 

Even though all four were asymptomatic they were home quarantined separately as per norms. According to sources, all of a sudden he collapsed at home and died. His throat swabs tested positive for the coronavirus, according to deputy commissioner G Jagadish.

Bengaluru, Feb 20: German software group SAP said on Thursday that it had temporarily shut down its offices across India for sanitisation after two employees in its Bengaluru Ecoworld office tested positive for H1N1 virus.

"Two SAP India employees based in Bangalore (RMZ Ecoworld office) have tested positive for the H1N1 virus. Detailed contact tracing that the infected colleagues may have come into contact with is underway," SAP India said in an emailed statement.

The company said its offices across Bengaluru, Gurugram and Mumbai have been closed for extensive sanitisation. All employees based in these locations have been asked to work from home till further notice

SAP India also advised its employees to seek medical advice if they or their family members have any symptoms of cold, cough with fever.

H1N1 or swine flu can spread through air. Its symptoms are cough, fever, sore throat, running nose, body ache, headache, chills and fatigue.

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."