RSS holds closed door meeting with 70 columnists

Mangaluru, Mar 26: The district Wenlock hospital in

the city will be turned into a dedicated hospital for the treatment of COVID-19 patients, Dakshina Kannada district-in- charge Minister Kota Srinivas Poojary said on Thursday.

Addressing reporters here, he said the 250-bed super speciality wing at Wenlock would be converted to a dedicated hospital to treat coronavirus patients in view of the prevailing situation.

The 20-bed Ayush block will be used for the treatment of suspected cases.

The patients currently being treated for various other ailments at the hospital will be shifted to private hospitals within three days.

The expenses for their treatment will be borne by the government, he said.

The 705 beds available at the hospital wards will be used for coronavirus cases in a phased manner.

The patients visiting the outpatient ward will be directed to go to nearby medical colleges for treatment, he said.

A total of 140 children being treated at the regional advanced paediatric care centre at the hospital will be shifted to nearby medical college hospitals.

The centre will also be used for covid-19 treatment.

Poojary said at present five COVID-19 patients and 140 suspected cases are being treated at the Wenlock hospital.

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."