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Thiruvanathapuram, Mar 27: The state is heading for its worst ever crisis with coronavirus cases increasing rapidly and Kasargod district the worst hit. On Friday alone 39 positive cases were reported in the state of which 34 are from Kasargod.

Chief minister Pinarayi Vijayan said the situation is grave and Kasargod has been the worst hit. More than the positive cases reported in the district, the worrying factor is that many people have come into contact with these positive cases.

The chief minister warned that the government will be forced to declare the names of the people who are defying the quarantine guidelines in the district. More people have been put under risk in the district and the district administration is much concerned since the results of 215 samples are yet to come.

There is no other way but to tighten the restrictions imposed in the district against the people coming out of their houses. The government has decided to provide more facilities to the hospitals in Kasargod and Kannur to meet an emergency.

The medical college hospital in Kannur will be converted into a coronavirus hospital with 200 bed strength. Steps have been taken to equip the medical college hospital with more facilities. The Central University at kasargood will be converted into as a temporary coronavirus treatment centre. 

The state has also requested permission from ICMR to begin the testing facility here, said the chief minister.

The total number of positive cases reported in the state have now become 176 of which 12 have been discharged after testing negative. At present 164 positive people are admitted in several hospitals of the state.

On Friday of the 39 positive cases, two are from Kannur and one each from Thrissur, Kollam and Kozhikode. With this all the districts in the state have been now affected with coronavirus.

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."

Bengaluru, Feb 18: Veteran actress Kishori Ballal, 82, best known for playing Kaveri Amma in Ashutosh Gowariker’s Swades, passed away on Tuesday. She was suffering from age-related health issues and breathed her last at a Bengaluru hospital.

Kishori, who hailed from Mangaluru, made her debut in Kannada film 'Evalentha Hendathi' in 1960.

In a career spanning five decades, she went on to act in movies like Hani Hani, Kahi and Suryakanthi. A Bharatnatyam exponent, she was also a part of Hindi films like Lafangey Parindey, Ek Alag Mausam and Gair Kanooni.

Kishori Ballal played the role of Kaveri Amma, the nanny of Shah Rukh Khan (Mohan Bhargav) in Swades.