Karnataka govt celebrates 'Tipu Jayanthi' amid tight security

Hubballi, Mar 31: In a bid to increase the country's capacity for isolation facilities, the Railways is converting sleeper class coaches into isolation wards by modifying the coaches as per prototype issued by Railway Board to make them suitable to act as quarantine hubs. On South Western Railway (SWR) a total of 312 coaches will be converted for isolation/quarantine wards.

"The coaches will be equipped with basic facilities needed as per medical guidelines. Provision is being made for charging points of mobiles and laptops. Mosquito nets with space for paramedics etc are also being made available. Each coach will provide 8 berth cabin for isolation facility.

Zonal Railways have been advised to prepare coaches as per isolation cabin prototype to meet the needs of the patients by Railway Board," a press statement of SWR reads.

The efforts of Indian Railways have been aimed not only to supplement the present health infrastructure of the nation but also to contribute to national efforts to fight the coronavirus.

According to the Union Ministry of Health and Family Welfare, the total number of coronavirus cases in the country stand at 1,251.

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."

Mysuru, Mar 8: The 'Shuka Vana' (Parrots Museum), in the sprawling Sri Ganapathy Sachchidananda Ashrama here, will remain closed for 15 days from March 9 as a precautionary measure following COVID-19, Ashram authorities said here on Sunday.

Ashram authorities told UNI that the Museum will be closed due to threat of spread of Coronavirus. This is for the first time that the Museum has been closed for such a long time earlier it had closed for one or two days due to bird flu. The decision has been taken following the tourists and devotees including foreigners are arriving to Ashram in large numbers.

The ashram authorities have also closed famous The Kishkinda Moolika Bonsai garden on-premises for same reason.