This Karnataka BJP MLA calls Rahul Gandhi a ‘Pakistani Agent’

The Central Board of Secondary Education (CBSE) has rationalised the syllabus for classes IX to XII for the academic year 2020-21 by up to 30 per cent to make up for academic loss caused due to COVID-19, Union HRD Minister Ramesh Pokhriyal 'Nishank' announced on Tuesday.

"Looking at the extraordinary situation prevailing in the country and the world, CBSE was advised to revise the curriculum and reduce course load for the students of classes IX to XII.

"To aid the decision, a few weeks back I also invited suggestions from all educationists on the reduction of syllabus for students and I am glad to share that we received more than 1.5K suggestions. Thank you, everyone, for the overwhelming response," Nishank tweeted.

"Considering the importance of learning achievement, it has been decided to rationalize syllabus up to 30 per cent by retaining the core concepts," he added.

Bengaluru, Jul 10: Accredited Social Health Activist (ASHA) workers under the All India Trade Union Congress (AITUC) on Friday held protests in different parts of Karnataka, demanding personal protective equipment (PPE) kits and a salary of at least Rs 12,000 per month.

According to Madhu Kumari, an ASHA worker from Kalaburgi, ASHA workers currently receive a salary of Rs 3,000 per month.

"Our demand is to increase our wages to at least Rs 12,000 per month. We have been making this demand for the last six months but we have not received any response from the authorities. We will not go back to work until we are given an appropriate response. We did not want to create a difficult situation but the government has given us no choice," Kumari told ANI.

Clad in their signature pink saris, the women were holding posters in their hands and raising slogans to demand appropriate salary for their work and the necessary equipment to protect themselves from the ongoing COVID-19 pandemic.

Farhana, an ASHA worker protesting in Shivamogga, said that the women have been making demands for PPE kits since June 30. "We have been taking care of COVID patients for the last few weeks but have not received adequate PPE kits. A few of us received some in the beginning but they were not enough. We are not even given hand sanitiser or masks to protect ourselves," she added.

"We have sent letters to the District Commissioner's Office and to the Ministry of Health and Family Welfare but our pleas have gone unheard. We are protesting to get the attention of the concerned authorities," she added.

They also demanded that authorities to conduct their COVID-19 tests as they have to deal with patients infected with the virus.

Sajida, an ASHA worker in Kalaburagi said, "We are very stressed about the COVID situation. We take care of sick people day in and day out, but no one is there to take care of us. We want the government to conduct COVID tests for all ASHA workers in the state."

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."