Ready for any investigation; let the truth prevail: Mohan Alva

Bengaluru, Jul 4: A young woman doctor at the Kempegowda Institute of Medical Sciences, Bengaluru, who had raised an alarm about faulty PPE kits and shortage of N95 masks, has tested positive for the covid-19.

Taking note of this, Mysuru-Kodagu MP Pratap Simha brought the issue to the attention on Medical Education Minister Dr K Sudhakar on Twitter. Tagging the minister, the MP tweeted, “For your information and I feel, it is a genuine concern.” “Amulya Gowda treated Covid patients at KIMS.

Karnataka Medical Association took to social media to express concern over the development. In a Facebook post it wrote: "Amulya C Gowda is a frontline worker who risks her life every single day. Last week she raised an alarm about faulty PPE kits and shortage of N-95 masks. But the Administrative Medical Officer (AMO) at KIMS, shunned and chastised her for raising this issue. Ever since, she has been buying her own N-95 masks. Today, she tested positive for Covid-19 and appealed to the Hospital authorities and raised her genuine concerns over the faulty protective gear, but she was again harassed and humiliated for raising the issue."

Dr DH Ashwath Narayana, Medical Superintendent, KIMS Hospital, said that all PPE kits at KIMS were certified by SITRA (South India Textiles Research Association), Coimbatore and that they had purchased N-95 masks available in the market. "One cannot claim faulty PPEs are the reason for testing positive. We have purchased whatever PPE kits are available in the market. Healthcare workers across hospitals, private and government, and policemen are also getting infected."

As the new rules by the state government allow healthcare workers home isolation, Narayana said the doctor is recuperating at home and that she is doing fine.

Medical education minister Dr K Sudhakar tweeted, "Doctors are our frontline warriors battling the pandemic. Government has taken all necessary measures to ensure safety of our doctors. I have taken note of supply of defective masks and PPE kits to KIMS doctors and ordered an enquiry. Management will be held responsible if found guilty."

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."