JNU students are anti-nationals because they ate beef on campus: Delhi police

Bengaluru, Jun 24: Dr K Sudhakar on Wednesday held a video conference with senior officials to review the preparedness for conducting of SSLC examinations safely which is beginning from Thursday.

"8,48,203 students will appear for the SSLC examination starting tomorrow in 2,879 centres across the state. All the guidelines issues by state government must be followed strictly" Sudhakar said in the meeting.

"It is the collective responsibility of officials of all departments to ensure that every student is safe, from the time he or she leaves home for the exam centre and returns home after the exams. The vehicles used to ferry students, where public transport is not available, must be sanitised properly. The surroundings near exam centres, exam halls, toilets must be sanitised properly. Social distancing must be maintained in the exam hall and mask must be provided to all students," he said.

The minister also said that since the students have been asked to arrive at exam centre at 7:30 in the morning, a small biscuit packet must be provided to each student so that they don't feel hungry during the exam and till they return home after the exam.

"Thermal scanning of every student should be done before allowing inside the exam hall. In case there is fever those students must be made to write exam in separate room. Separate exam halls must be arranged for students in quarantine areas and if it's not feasible they must be allowed to write exam in September. District administrations must disseminate information about precautionary measures taken to build confidence among parents," the minister said.

Sudhakar instructed the officials to work in coordination with the Education Department and other departments.

Stating that there are 458 containment zones in Bengaluru, the minister asked the officials to be extra cautious in these areas and make arrangements to ensure health department staff can take students to the nearest health center if anybody is found ill during the exam.

Education Minister Suresh Kumar, Additional Chief Secretary Javed Akhtar, Education Secretary, Secretary of Medical Education Department, BBMP officials, Health Experts and others were present.

Mangaluru, Jan 5: To keep an hawk's eye on the city, 15 prominent and crowded junctions in the city will have the most advanced CCTV cameras installed under the Smartcity project.

The junctions are-- Bejai KSRTC, Pumpwell, Vamanjoor, Padil, Mullikatte, Bejai, Bendoor, Falnir, Morgans Gate, Kulashekara-Shakthinagar Cross, Kottara Chowki, Kuntikan, Rao & Rao Circle, Padavinangady and Kavoor junctions.

According to top police officials, these junctions will receive approximately 75 cameras to check crime and aid in solving the cases of murder and robbery in the city.

A ‘smartpole’ will be installed there with each pole containing about five cameras along with a 360 degree swivelling camera.

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."