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Bengaluru, May 15: There is no trace of community spread of COVID-19 pandemic in Karnataka due to the strict measures taken by the State Government, Medical Education Minister Dr K Sudhakar said on Friday.

All those tested positive for the virus here have arrived from other states and are currently being treated in quarantine centres, he tweeted.

Over 25 per cent of the COVID-19 positive cases, which were detected in the state, were related to those who had either come from abroad or other states, and only about 7 per cent cases were associated with the influenza-like diseases, his tweet further read.

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."