Mangalore Qazi inaugurates Arabic College

Bengaluru, Mar 21: Karnataka Deputy Chief Minister CN Ashwath Narayan on Saturday said that all the IT companies in the state have agreed to close their offices and have also allowed some employees to work from home in the backdrop of the coronavirus pandemic.

"IT companies agreed to close their offices and allow employees, except for those discharging essential services, to work from home during a video conference with companies' representatives yesterday," said Narayan.

The Deputy Chief Minister said a circular regarding it will be issued soon.

Hubli, April 6: A disinfection tunnel was installed at the entrance of the Agricultural Produce Market Committee (APMC) market here on Sunday.

The tunnel, installed with the help of Young India.org, sprays people with a small percentage of Sodium hypochlorite solution through nozzles in order to sanitise them before they enter the market.

"It is helpful for all the farmers, vegetable vendors and other people who are coming and going to the APMC market. This is very useful," said Jagdish Shettar, Minister of Large and Medium Scale Industries, Karnataka.

With regards to any plans of more devices being added in the near future, Shettar added: "Firstly, we will have to see what would be the public's reaction and then, later on, we will decide."

President of Confederation of Indian Industry, Hubli VSV Prasad said that the setting up of this tunnel can help curtail the spread of Coronavirus "by disinfecting the bacteria of the body".

While it was on the trial stage right now, Prasad hopes that the trial is successful and the chamber is set up in more public places. With regards to the cost of the tunnel, he said: "The cost is around Rs 1.5 Lac to Rs 2 Lac and hopefully it will come down once we go for production," he added.

Srinivas Joshi, a representative of Young India.org, speaking to news agency said: "We have added 1.8 percent of Sodium hypochlorite solution in 100 litres of water. It is pumped through high-pressure pumps and sprayed like a mist via nozzles for 3-5 seconds which is very less time to cause any kind of allergy."

"People who are allergic to chemicals should avoid going through this chamber. We are putting signboard very soon," he added.

The number of positive cases of coronavirus in the country continues to surge. As per the Ministry of Health and Family Welfare, the total number of confirmed COVID-19 cases is 3,577 with 83 deaths.

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."