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Bengaluru, Jul 13: The Bruhat Bengaluru Mahanagara Palike (BBMP) has initiated the process of recruiting 1,700 medical professionals, doctors, staff nurses and support staff to scale up its workforce to set up 30,000 COVID-19 care beds, an official said on Sunday.

According to the official, to establish and run 30,000 COVID care beds, 1,800 doctors and 3,600 nurses are required. A 10,100-bed facility was set up last week in the Bengaluru International Exhibition centre (BIEC) on Tumkur road.

The Health Department has calculated that one doctor per shift is needed for every 100 patients and one staff nurse for every 50 patients. Similarly, two supporting staff and three Group D employees are needed per shift for every 100 patients. Generally, a day is divided into three shifts of eight hours each.

According to the director of medical education, there are 25,000 nursing students who have completed GNM and BSc Nursing courses and are pursuing higher education.

Likewise, there are 3,231 medical, dental and Aayush interns, while MD and MS postgraduate students have been identified to be 1,613 in Bengaluru colleges.

"The department plans to actively utilise the services of interns and postgraduate students for the COVID Care Centre (CCC) operations," said the official.

Currently, there are 2,100 CCC beds operational under the civic body in Bengaluru with a pool of 503 doctors, 167 ayush doctors, 128 nursing and paramedical staff.

Earlier in May, the civic body also notified the recruitment of 380 microbiologists, technicians and data entry operators for six months. In June, the civic body again notified the recruitment of 637 doctors, nurses, technicians and group d employees to strengthen its fight against the pandemic.

Bengaluru has recently seen a spike in COVID-19 in Karnataka, accounting for 61% of all active cases in the state.

On Saturday, the city reported 1,533 new cases, taking its total tally to 16,862, of which 12,793 are active.

Karnataka recorded 2,798 more coronavirus cases and 70 more casualties on Saturday evening, raising the state's total cases to 36,216 and the death toll to 613.

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."