Police stations in Dakshina Kannada, Udupi to be sanitized in a phased manner

Mumbai, Mar 16: Shri Sai Baba sansthan trust on sunday appealed to devotees to postpone their visit to Shirdi for a few days in view of coronavirus outbreak in the country.

"As per the directives of the government, I request the devotees to postpone their visit to Shirdi for a few days," said Arun Dogre, Chief Executive Officer of Shri Sai Baba sansthan trust, Shirdi.

On Saturday, the Siddhivinayak temple located in Prabhadevi has instructed all its employees to wear masks, while hand sanitizers have been provided to everyone inside the temple.

Speaking to news agency,Siddhivinayak trust chairman , Adesh Bandekar had said, "We are providing sanitizers to all the devotees in the temple and where they stand in a queue holding the railings, are being cleaned in every 30 minutes."

Coronavirus, which originated in China's Wuhan city, has so far spread to more than 100 countries infecting over 1,20,000 people. In India, 107 persons, including foreign nationals were tested positive till March 15 at 12 pm.

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."

Shivamogga, May 12: As many as six medical staff members, attached to the Shivamogga district hospital, who were members of the Corona Warriors team, were suspended for raising concerns over inadequate facilities, available to the frontline workers.

According to official sources, among the six, who were suspended by the Hospital Director, included three staff nurses and other supporting staff in the hospital.

The cause for the retaliation with punishment, was following concerns raised by the medical staff over aweful facilities, made available to them by the Hospital authorities.