MBBS, Engineering students mistaken for cattle thieves thrashed by villagers

Mangaluru, Mar14 (UNI) In view of prevailing Global situation, Coast Guard Karnataka took initiatives for creating awareness among the CG Personnel, Civilian Staff and Families on precautions so that the contagious Coronavirus be prevented.

For the benefit of CG personnel posters have been displayed at entrance and prominent places in office premises and residential areas including the CG KG School.

All CG Personnel and their families were advised to frequently wash their hands with sanitiser or soap and water at regular intervals. They are also requested to cover their nose and mouth with handkerchief or tissue while coughing or sneezing. It is advised to consult doctor if there is fever, difficulty in breathing, coughing, all being symptoms of Corona Virus.

Bengaluru, Jul 11: Karnataka Animal Husbandry Minister Prabhu Chauhan on Saturday said an ambulance service is being rolled out by the state government in a bid to maintain livestock's health in the state.

"An ambulance service is currently being rolled out by the Department of Animal Husbandry in order to maintain livestock health, livestock farmers in the state," said Prabhu Chauhan.

"A well-equipped ambulance is being provided in 16 districts of the state," he added.

The ambulance that is being introduced has special veterinary facilities including an emergency unit, lab facility, scanning pharmaceutical, and medical equipment, he said.

Chauhan further said that a 'war room' is being prepared to allow veterinarians and livestock farmers to pursue veterinary care in a timely manner.

"For the first time, a 'war room' is being prepared by the Department of Animal Husbandry in Karnataka to allow veterinarians and livestock farmers to pursue veterinary care in a timely manner. The facility will be available 24 hours a day," he added.

Moreover, Karnataka is planning to ban cow slaughter as well by bringing the Prevention of Cow Slaughter and Preservation Bill, 2012.

"Many states have passed the Anti-Cow Slaughter Bill. We are preparing to implement it in Karnataka as well. The state government will soon implement a ban on cow slaughter, sale, and consumption of beef on the lines of many other states," added Chauhan.

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."