Muslims, Hindus, Sikhs celebrate Krishina Janmashtami at dargah

Bengaluru, Mar 3: Karnataka Health Minister B Sriramulu has said that a medical team is monitoring the health condition of all those people who had stayed with the coronavirus-hit techie who is admitted to a hospital in Hyderabad.

The first confirmed case of the novel coronavirus (COVID-19) in Telangana was reported from Hyderabad on Monday where a man from Bengaluru, who recently returned from Dubai, tested positive for the virus.

"It has come to our knowledge that the coronavirus-hit person in Hyderabad had gone from Bengaluru. Therefore, all the members in the house where he had stayed here have been identified and are under watch," Mr Sriramulu tweeted on late Monday night.

The minister said he has convened a meeting with the additional chief secretary, commissioner and other senior officials of the health department today.

"Our government has initiated all the measures to prevent the spread of this virus," the minister said.

It is learnt that the 24-year-old techie had not contracted it when he was in Bengaluru but all precautionary measures have been taken.

The software engineer, who works in Bengaluru, had worked with people from Hong Kong in Dubai last month where he is suspected to have contracted the virus, Telangana health minister E Rajender told reporters in Hyderabad.

The man reached Bengaluru on February 19/20 and later went to Hyderabad in a bus.

He took treatment for fever after coming to Hyderabad and was admitted to a private super speciality hospital in the city. As it did not subside, he came to the state-run Gandhi hospital on Sunday evening, Mr Rajender said.

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."

Mangaluru, Feb 28: In a shocking incident, an engineering student has committed suicide on the railway track at the Someshwara railway station near Ullal on the outskirts of the city.

The deceased has been identified as S Rayagowda (23) from Belgaum.

It is suspected that he resorted to the extreme step due depression after love failure. Railway police are investigating the matter.