Manto, Gandhi always spoke truth'

Kalaburagi, Mar 16: Kalaburagi Deputy Commissioner B Sharat has banned the sale of liquor and ordered the closure of bars and restaurants in the district until further orders in the wake of coronavirus scare.

On Sunday, Sharat said that the public gatherings including local markets, village fairs, Urs festival in Kalaburagi district have been banned.

"Gatherings including local markets, village fairs, Urs festival in the district have been banned as a precautionary measure against the coronavirus until further orders," Sharat said.

The Karnataka Health Department on Sunday said that all the family members and other contacts of the 76-year-old man who died of coronavirus in Kalaburagi are being monitored closely.

The state government has said that six cases of COVID-19 have been reported in the state as of now, including one person who died.

"Till date, six COVID-19 cases have been reported in the state including one death. The 5 Coronavirus positive cases are in isolation at the designated hospital in Bengaluru," the government said.

Bengaluru, Apr 10: Renowned ophthalmologist and Narayana Nethralaya Chairman Dr K Bhujang Shetty today advised those wearing contact lenses to switch to eyeglasses as a preventive measure.

“Though the facial mask is mandatory as a preventive measure against the dreaded Coronavirus, not many know that the virus can also enter the body through eyes. Wearing glasses or spectacles reduces the spread of the virus,” Dr Bhujang Shetty said.

Although it is more likely that people may catch Coronavirus infections through mouth and nose, there are chances of the virus also entering through eyes. “In a day, humans tend to touch their face and eyes almost 20 times an hour knowingly or unknowingly. Users of contact lenses end up touching their eyes and face frequently, increasing the risk of infections. Therefore, it is advisable that they switch to eyeglasses until the situation improves”, according to a release here on Friday.

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."