Student with mobile in hand killed by lightning strike; mate critically injured

Mysuru, Jan 20: Fears over CAA and proposed NRC have affected the ongoing 7th economic census. Following complaints of violence against enumerators and registration of FIR with people declining to give information, the state government has asked deputy commissioners and superintendents of police to hold awareness programmes about it.

The planning, programme monitoring & statistics department has requested the home department to provide cooperation at the police station level while additional chief secretary P Ravi Kumar, in his letter to all DCs, has asked them to create awareness. According to sources, enumerators in T Narasipura town of Mysuru district faced resistance as some residents misunderstood the reason for this census.

A senior officer of the directorate of economics and statistics said that additional chief secretary (ACS- Planning, Programme Monitoring & Statistics Department) Shalini Rajneesh has written to the home department and superintendents of police of all districts seeking their help to create awareness about the economic census.

According to sources in the directorate, in many places, people are refusing to share information under the misconception that it is related to CAA/ NRC. “Many are mistaken about the economic census. As a precaution, police help has been sought,” an officer said.

Authorities in Mysuru said the 7th economic census began on December 20 and will conclude on March 30.

“In Mysuru city alone, we need to cover a population of 11 lakh. In T Narasipura, we faced problems due to misconceptions about Census and CAA. We reported the incident which happened in an area where minorities reside in large numbers,” he explained. Mysuru SP CB Rishyanth said his office has not received any direction in this matter.

Bengaluru, May 3: The Commissioner of Health and Family Welfare Services in the government of Karnataka KA Dayanand issued an order approving quarantine of asymptomatic COVID-19 infected international passengers on payment basis at star hotels.

The international passengers in the state have been categorised into A, B and C groups depending on their symptoms and co-morbid conditions. Category A passengers are symptomatic and are being sent to isolation hospitals which may be COVID care centres.

Category B and C passengers are asymptomatic and are being sent to institutional facilities like hostels, guest houses, hotels, etc.

"On the basis of demands by category B and C passengers to provide them star hotel accommodation on a self-payment basis, they have been granted the choice of staying in those hotels at their own cost. The BBMP Special Commissioner/Deputy Commissioner can have a meeting with such hotels and finalise the negotiated rate," Commissioner Dayanand said in the order.

"The hotels for category B passengers should have round the clock presence of health personnel while hotels for category C passengers should be visited by health staff once a day," he added.

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."