Mangaluru on high alert as hundreds of saffron activists gather in downtown

Bengaluru, Mar 23: Karnataka Health Minister B Sriramalu on Monday confirmed that there are 27 positive coronavirus cases in the state so far.

A fresh COVID-19 positive case has been reported from Mysore today.

"One hospital in every district is dedicated to COVID-19 treatment. We have placed an order for 1000 ventilators. We have also ordered 10 lakh N90 mask, five lakh PPE testing kits, 15 lakh three-layer masks. Sanitizers and thermal scanners will also be purchased on-demand," said Sriramalu while addressing a press conference here.

The Karnataka Health Minister said that decision will also be taken to purchase lab testing kits and equipment.

Meanwhile, Dr Ashwath Marayan, Deputy Chief Minister, Karnataka said that all necessary measures are being taken to contain the spread of COVID-19.

"We will take important decisions as soon as possible. 80 per cent of the companies are following work from home. Critical and essential things should be provided in this situation and we have kept them available to serve the people," said Marayan.

"We have taken all the required decisions including the logistics and supply. Social distancing is much important and we will implement it," he added.

The total number of positive coronavirus cases in the country mounts at 415, according to the Indian Council of Medical Research (ICMR).

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."