JDS got least seats but corrupt Cong helped it form govt: Amit Shah

Bengaluru, Apr 16: The Union Health Ministry on Wednesday has identified eight districts from Karnataka as COVID-19 hotspots.

Districts that have reported a higher number of cases are classified as hotspots, the districts where cases have been reported as non-hotspots, and green zones where no cases have been reported.

Bangalore Urban, Mysuru, Belagavi, Dakshina Kannada, Bidar, Kalaburgi, Bagalokote and Dharwad have been identified as Covid-19 hotspots by Union Health Ministry, tweeted the state health department on Wednesday.

Saharanpur (Uttar Pradesh), May 19: Islamic seminary Darul Uloom Deoband has issued a fatwa asking Muslims to offer their Eid prayers this time at home, instead of congregating at mosques.

The directive comes amid a nationwide lockdown to slow down the spread of coronavirus.

Despite the relaxations announced in the lockdown, religious and other large gatherings are still banned.

The fatwa was issued in response to a query put to the seminary, its spokesman Ashraf Usmani said.

The fatwa said the Eid namaz can be offered in the same manner that the Friday prayers are now being read at home.

It said not holding the namaz in the usual manner is pardonable in circumstances such as these.

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."