Kurubas, Dalits also may seek independent religion tags, says worried Eshwarappa

Udupi, Mar 6: District Health Officer Sudheer Chandra said that health department had compiled a list of foreigners visiting the Temple town Udupi and ensure that they are not infected with Coronavirus.

Addressing media persons at District Government Hospital in Ajjarkad on Friday, he said the Isolation Unit set up with five beds to treat the new Coronavirus infection includes two beds with Ventilator facility. Isolation wards with three beds were set up in Kundapur and Karkala taluks to treat the affected.

In order to prevent the spread of Coronavirus, Committees were formed at District and Taluk level, he added.

Karnataka, Mar 18: Karnataka State Cricket Association (KSCA) has asked its administrative staff to work from home until further order amid coronavirus outbreak.

KSCA has taken various measures to mitigate the risk of spreading coronavirus. The association had already closed down all section of the sports centre and also given off to all the sports centre staff from March 14.

"Ksca had already closed down all section of the sports centre and also given off to all the sports centre staff w.e.f 14th March 2020. Further to that, now it is decided that most of the KSCA administrative staff will be working from home until further orders," KSCA Treasurer and official spokesperson Vinay Mruthyunjaya said in a statement.

"All the KSCA employees have been advised strictly to be at home and should not travel and be available on phones and mails. However skeleton staff will be deputed at KSCA to make sure ongoing works like grounds maintenance, regular maintenance etc., is not affected," he added.

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."