Puttur techie Hafiz KA appointed sub-lieutenant of Indian Navy

Sirsi, May 3: A group of 19 students from the district were on Saturday safety brought back to Jawahar Navodaya Vidyalaya (JNV) at Malagi in Mundgod taluk by special buses from Madhya Pradesh.

The students were admitted to the JNV, Junapani, Bhopal district, for class 9 this academic year. They were kept at a hostel since March 22.

They could not leave for the state as train services were suspended before they were ready for the travel. Hence, they were kept at the local hostel.

Based on requests by parents, Labour Minister Shivaram Hebbar, directed the chief secretary to get in touch with the Madhya Pradesh government to bring back the students.

Hebbar, who visited the JNV, said that the students would be sent to their homes in two days after medical tests.

According to the JNV authorities, the decision was taken to bring back the students as their parents were worried. The students were safe at the JNV, Junapani and all facilities were provided to them at the hostel.

 Mangaluru, July 18: The coastal districts of Dakshina Kannada and Udupi recorded a total of 346 covid positive cases in last 24 hours. Dakshina Kannada recorded 4 new deaths.

While DK recorded 237 positive cases, neighbouring Udupi saw 109 people testing positive. It may be recalled that DK and Udupi had reported a combined record spurt of 347 Covid-19 cases for a single day on Thursday. 

Dakshina Kannada 

As many as 26,368 samples have been sent for tests so far. Among them 23,096 have turned out negative, and 3,311 people have received positive report. Currently there are 1,848 active cases while 1,387 persons have recovered. 109 patients were discharged from Wenlock as well as private hospitals today. Including today’s four deaths, 75 people have succumbed to covid. Among them 12 are from other districts.

The patients whose deaths were reported today are a 74-year-old female from Puttur who was also suffering from heart disease and asthma, a 67-year-old male who was suffering from pneumonia and was on ventilator, and two females aged 49 and 61 from Mangaluru who suffered cardiac arrest.

Udupi

With 109 new cases, the total number of covid positive cases reported in the district mounted to 2088. Among new cases 58 belong to Udupi taluk, 40 are from Kundapur and 11 from Karkala. 

A total of 24,382 samples have been collected so far, including 524 on Saturday, out of which 17 are coronavirus suspects and 317 are COVID contacts. Out of them, 21,757 samples have turned out to be negative, including 292 on Saturday, and 537 reports are awaited.

As many as 1,586 patients have been discharged so far including 43 on Saturday, and 492 cases are currently active. Ten deaths have occurred so far. One positive case has been transferred to Dakshina Kannada.

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."