Saudi: Umrah-bound Bhatkal family meets with accident; 2 killed; 5 injured

Bengaluru, Jul 10: Karnataka health minister B Sriramulu on Thursday said that the government is planning to increase number of COVID-19 testing labs and technicians in the state.

Speaking to news agency, Sriramulu said, "We have 72 labs where COVID-19 tests are conducted. They are under pressure with increased number of tests. When lab technicians are quarantined, it gets difficult to complete work. So we are considering to increase number of labs and technicians."

Speaking on the community transmission of COVID-19 in Bengaluru, he said, "The experts are already deliberating over the issue of community transmission. According to me the community spread has not taken place yet."

Meanwhile, Cabinet Minister Madhu Swamy said that the government is calling for foreign investment for which Boston Consulting Group (BCG) has been hired by the state government.

Speaking to the reporters after the Cabinet meeting, Swamy said, "We call for foreign investment in Karnataka for which we need an agency who has to coordinate, who has to bring outsiders in Karnataka to invest in the state. For that we have hired a company by name Boston consulting Group(BCG) we will be paying them Rs 1 crore for twelve months."

Bengaluru, Apr 1: As many as 12 of the 40 identified people from Karnataka, who attended Tablighi congregation in Nizamuddin, Delhi, have tested negative for COVID-19, state Health Minister B Sriramulu said in a tweet on Wednesday.

It is also learnt that 62 foreigners from Indonesia and Malaysia, who attended the congregation, have visited the State and 12 of them have been quarantined, the tweet said.

''The health department, in association with the Home department, has jointly started the process of identifying all the 300 who attended the event,'' he said.

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."