Mangaluru: Middle aged couple murdered; accused arrested

Mangaluru, May 10: A delegation of Muslm community leaders called on Dakshina Kannada deputy commissioner Sindhu B Roopesh and discussed her about quarantine facilities for Indians returning from Gulf amidst covid-19 lockdown.

First evacuation flight from Dubai to Mangaluru will operate on May 12. Demand is mounting on the Centre to operate more flights from Gulf countries including UAE and Saudi Arabia.

International passengers will not be direct sent home after they land at any Indian airport. They will be divided into two categories. After screening at the airports, symptomatic will be sent directly to the covid-19 hospitals and asymptomatic and healthy will be sent for mandatory quarantine in designated hotel rooms and guest houses.

District administration has clarified that those who are under quarantine in hotels and guest houses will not be allowed to have outside food. Nor they will be allowed to contact anyone.

The delegation brought to the notice of DC that there will be many fasting Muslims among Gulf returnees and they need Suhoor and Iftar facility during Ramadan. The DC positively responded and assured that such facility will be arranged in the hotel rooms.

The delegation also asked about the claim of the officials of ministry of external affairs that delay in arranging quarantine facility in Karnataka delayed the evacuation flights from Gulf countries to the state. The DC said that the district administration has already made necessary arrangements for those who are coming to Dakshina Kannada.

Led by Mangaluru MLA U T Khader, the delegation comprised of JD(S) MLC B M Farookh, S M Rasheed Haji, Shafi Saadi, Mumtaz Ali, Kanchur Monu, B A Mohiuddin Bava, Ibrahim Kodichal, Rasheed Haji of Ullal Dargah and others.

Bengaluru, Jun 4: Assuring support to reform the police department, Karnataka Chief Minister B S Yediyurappa on Thursday directed officials to strengthen Cyber Crime, Economic Offences & Narcotics (CEN) stations and forensic labs in the state.

The Chief Minister who held a review of the Home Department, lauded the work of police personnel during the COVID-19 crisis, and promised necessary help to reform the department.

Pointing at the changing scenario, the Chief Minister instructed officials to give priority to strengthen CEN stations, his office said in a release. Similarly, for quick detection of crimes, necessary action will be taken to strengthen forensic labs, he added. During the meeting it was also decided to continue more than 3,000 home guards, who were in the fear of losing jobs, and to deploy them to various departments.

Yediyurappa directed officials to take necessary steps to make home guard services available to private organisations also. Officials informed the Chief Minister that all necessary COVID-19 related precautions have been taken at prisons and no case has been reported so far at jails. They said as per Supreme Court directions, 5,005 people were released on bail and parole, and congestion of prisoners at prisons has been reduced from 110 per cent to 95 per cent.

Yediyurappa also asked the officials to submit a proposal based on facts towards development of basic amenities that comes under the Home Department.

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."