Shaheen school sedition case: Cops question kids again and again

Madikeri, Mar 16: Three suspected cases of COVID-19, who returned from a foreign country recently have been admitted to the isolation ward of the district hospital here, the district administration said on Monday.

The samples of the suspected cases have been sent for lab tests and the reports are being awaited, sources said.

As many as 74 people have been placed under home quarantine in Kodagu (also known as Coorg) as a precautionary measure following their return from abroad, a press note from the Deputy Commissioner Annies Kanmani Joy said.

Bengaluru, Jun 28: Former Chief Minister and senior Congress leader Siddaramaiah asked the Karnataka government to release White Paper over the state of healthcare system and the government's preparedness to address COVID-19 pandemic.

He said that the State Government to come clean on the charges of misappropriation of large sums of funds in the name of fighting the COVID-19 pandemic in the state.

"People are extremely worried about the state of our healthcare system and the government's preparedness to address pandemic. It is the responsibility of Karnataka Chief Minister to clear the doubts and reduce the panic among people. I urge the government to #ReleaseWhitePaper about the same," the Congress leader tweeted.

Siddaramaiah said that the Chief Minister should let people know about the amount of money already spent to improve healthcare facilities, the number of beds and ventilators increased and about the supply of PPE kits to COVID-19 warriors.

"Karnataka Chief Minister should also reveal the contribution of PMO India to our state. Has Karnataka Chief Minister BS Yediyurappa demanded anything from Narendra Modi? How much of PM CARES Fund is spent for Karnataka's healthcare?" he asked in another tweet.

He went on to say that PMO India and Chief Minister of Karnataka "wasted crucial time during lockdown."

"The purpose of lockdown was to fill the gaps in health care system. But they just widened it by frequently changing the protocols and by not doing adequate tests," he said.

"Karnataka Chief Minister and other departments have failed to answer my multiple queries regarding the actions taken. As a leader of opposition, it is my right to question the government on behalf of people. Deliberate act of denying information is a breach of privilege. Government hospitals have reached its capacity and private hospitals are not ready to treat patients at capped prices," he wrote.

Siddaramaiah said that the Karnataka Chief Minister should either convince private players or take action against them, and added, "Not doing both is like pushing people off the cliff."

He tweeted, "The testing rates per day have come down in last 15 days even when the cases are rising. What is stopping the government from increasing the testing? The government is putting people at risk by not testing adequately."

Further attacking the state government, he wrote, "Our state needs 9000 ventilators, but we have only 1500, PMO India has sent 90 to us. Is this a joke to Karnataka Chief Minister and PMO India? #ReleaseWhitePaper about the ways that they plan to increase ventilators."

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."