Modi govt to sell Air India, Bharat Petroleum by March 2020

Bengaluru, May 22: The Karnataka government, which has fixed Rs 200 as fine for not wearing masks and covering faces to contain coronavirus spread, has collected Rs 3.43 lakh from 15,000 people as fine from May 5 till date.

"From May 5, the government has collected Rs 3,43,000 by fining 1,715 citizens for nor wearing masks or covering their faces," the Bruhat Bengaluru Mahanagar Palike (BBMP) Commissioner said in a statement.

Here is a zone-wise chart showing fines that have been collected:

Meanwhile, Karnataka Medical Education Minister Dr K Sudhakar said the state has reached its target of scaling up to 10,000 tests per day by conducting 11,499 tests on Thursday. In Kalaburagi, where the first COVID-19 case was confirmed in the State, conducted over 1000 tests yesterday.

"By conducting 11,449 COVID-19 tests yesterday, we reached our target of scaling up to 10,000 tests per day Kalaburagi that saw the first COVID-19 case in the state conducted over 1000 tests yesterday," Sudhakar said.

As per the Union Health Ministry, Karnataka has 1,605 positive cases, of which 571 have been recovered and discharged and 41 have succumbed to the infection.

Bengaluru, April 3: Thirteen people in Karnataka, who had attended the Tablighi Jamaat event in Delhi, have tested positive for coronavirus, said state education minister S Suresh Kumar.

"13 attendees of Delhi's Tablighi Jamaat event have tested COVID-19 positive and 187 were tested negative," said Kumar, who has been entrusted to look into queries related to COVID-19.

He added, "A total number of four COVID-19 positive cases have been confirmed today -- a 75-year-old man in Bagalkote, a 70-year-old in Belagavi, a 26-year-old in Belagavi and a 20-year-old in Belagavi."

"The three people from Belagavi had attended the Tablighi Jamaat event in Delhi," he said, adding that the total number of cases in the state increased to 128.

The reports of 88 other people who had attended the Tablighi Jamaat event are yet to be received, the minister said.

The total number of COVID-19 positive cases in India on Friday rose to 2,547 including 162 cured/discharged and 62 deaths, according to the Ministry of Health and Family Welfare.

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."