Lockdown: SSLC, PUC Exams further postponed to May in Karnataka

Bengaluru, Apr 19: With six new cases of COVID-19 in the last 24 hours, Karnataka's total count of coronavirus patients has surged to 390, said the State's Health Department on Sunday.

"Six new cases have been confirmed for COVID-19 in the State from 5 pm yesterday till 5 pm today. Cumulatively, 390 COVID-19 positive cases have been confirmed in the state," said the Health Department in a statement.

The total coronavirus cases in the State include 16 deaths and 111 discharges.

Deputy Chief Minister CN Ashwath Narayan said that "only essential and critical number of" employees of the Information Technology (IT) companies will be allowed to work from offices from April 20 onwards in Bengaluru, while others will have to continue working from home.

According to the latest update by the Ministry of Health and Family Welfare, the total number of positive cases in India has mounted to 16,116 and 519 deaths have been reported till now.

Udupi, May 2: All the 18 people who were advised self-quarantine in connection with the Thekkatte petrol bunk incident have been tested negative, however, they were asked to continue the 14-day quarantine, said DHO Sudhirchandra Suda on Saturday.

the petrol bunk at Thekkatte was sealed after a Covid infected person had food and took bath at the petrol bunk, while he was travelling from Mumbai to Mandya.

The employees and the owner of the petrol bunk along with the six employees at Sasthana toll gate were asked to quarantine themselves for 14 days.

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."