No ‘love jihad’ angle in Rajasthan killing; Sick people disturbing peace: BJP’s Naqvi

Bengaluru, Jun 22: Concerned over the increase in COVID-19 cases in the city, Karnataka Chief Minister B S Yediyurappa on Monday directed officials to implement lockdown measures strictly in the clusters which have reported more infections.

Yediyurappa held a meeting with Ministers and senior officials regarding containing COVID-19 in Bengaluru and said it can be achieved only if preventive measures are implemented strictly and asked the officials to work in this direction.

"Lockdown shall be implemented strictly in the clusters which reported more cases, especially, K.R. Market and surrounding areas such as Siddapura, VV Puram, Kalasipalya etc. It was decided to seal the adjoining streets, where the cases are reported, a release from the Chief Minister's office said. Stringent action would be taken against those who violate quarantine norms and FIR would be filed if necessary, it said.

Till Sunday evening, the state capital has reported 1,272 cases of COVID-19, including 64 deaths and 411 discharges. On Sunday, as many as 196 fresh cases were recorded. Officers were directed to ensure hygiene and provide other basic amenities to the people who were quarantined in the social welfare department's hostels and other government institutions.

"COVID-19 should be contained without affecting the economic activities in Bengaluru, which resumed recently," the Chief Minister said.

Noting that booth-level officers and volunteers were working to trace contacts and monitor quarantined persons, he said the COVID war room shall have real-time information on the availability of beds in various designated hospitals and facilitate treatment to the infected without loss of time.

A bulletin from the Bruhat Bengaluru Mahanagara Palike (BBMP), the city civic body, said there were 298 active containment zones in the city. BBMP Commissioner B H Anil Kumar along with the Chamarajpet Congress MLA B Z Zameer Ahmed Khan visited a few slum areas in the city to take stock of the COVID-19 situation, officials said.

Bengaluru, Apr 1: After fake sanitisers and masks, Central Crime Branch (CCB) police have busted another racket and seized fake thermometers worth Rs 8 lakh, it said in a statement on Wednesday.

Based on credible information, police conducted the raid on Prajval Surgical and Scientific store located on the first floor of a commercial building in the first block, Rajajinagar. They arrested store manager Keshavan N, 32, a resident of Kurubarahalli.

The police have seized 70 fake infrared forehead thermometers and 60 batteries used in these thermometers. They were worth around Rs 8 lakh as per the price they charged customers for each thermometer.

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."