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Thiruvanthapuram, Feb 21: Rape-accused Bishop Franco Mulakkal has been accused of sexual abuse by another nun. Police sources say that there is at least one more nun who has given a statement of sexual assault against the bishop.

This nun is a witness in the rape case registered against Franco Mulakkal. She is the 14th witness in the case and in her statement, she said that the bishop made sexually-colored and lewd remarks to her over the phone.

As per the nun, they were in communication via phone calls, chat and video calls for a period of two years from 2015 to 2017.

In the statement, the nun said that she kept quiet as she was scared of the bishop.

In her witness statement in September 2018, she said that in 2017, the bishop visited the convent she was in and hugged and kissed her.

Police say that the witness was not ready to file a complaint against the bishop. They had alerted the police in the jurisdiction and when the team met her, she refused to file a complaint. Hence a separate case wasn't registered against Bishop Franco

The first nun of Missionaries of Jesus had accused Franco of raping her multiple times at the Kuruvilangadu convent in Kottayam. The FIR in the case was registered in June 2018.

Then after protests, Franco was arrested on September 21, 2018.

The chargesheet in the case was submitted in April 2019. In the chargesheet, Bishop Franco Mullackal has been charged under various sections of the IPC: 342 (wrongful confinement), 376 (2k) (rape on a woman incapable of giving consent), 376 (2n) (causing grievous bodily harm during rape), 376 (c) (a) 377 (unnatural offence) and 506 (1) (criminal intimidation).

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."