Shobha Karandlaje claims threat to life; seeks arms licence

Bengaluru, Jan 8: CISF personnel at Bengaluru airport on Wednesday detained two persons after they found two live bullets in their baggage during the routine inspection.

The detained person, said to be of a Mangaluru origin who arrived at the airport on Wednesday morning has claimed to be serving the American military. His mother who had arrived with him too has been taken into custody.

According to officials during the questioning, the man said that he was on a leave and that as he had hurriedly packed his belongings at the last minute there was a possibility that the bullets might have fallen into his bag mistakenly.

Bengaluru, Apr 18: The Karnataka government has managed to get the contact details of nine out of 10 foreign nationals who had visited Jubilant Life Sciences, a pharmaceutical company in Mysuru district's Nanjangud which has been declared a coronavirus hotspot, State minister S Suresh Kumar said on Saturday.

As many as 66 people have tested positive for COVID-19 in Nanjangud.

While investigating the source of virus in what is now known as 'Nanjangud cluster', the Mysuru administration could get information that 10 foreign nationals had visited this town, Kumar told reporters.

Soon the External Affairs Ministry's help was sought which managed to track nine of them, Kumar said, adding that the MEA contacted its embassies in China, Germany, Japan and the USA to track these persons.

"Out of 10, they could contact nine and got details. All of them have said that they were all healthy and they did not have any symptoms.

Hence, they did not feel the need to undergo COVID-19 tests," the minister said.

He opined that many people do not show the symptoms but they could be carriers of the virus.

Coronavirus India update: State-wise total number of confirmed cases, deaths on April 18

"It all depends on the person's immunity," Kumar explained.

A foreign national from Germany who had visited Nanjangud could not be reached as her contact details were not available.

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."