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Bengaluru, Apr 25: Former Karnataka Health minister and senior Congress leader Dr H C Mahadevappa on Saturday urged the state government to chalk out a comprehensive plan to conduct tests among the vulnerable sections in the society to impede the spread of the dreaded COVID-19 pandemic in the state.

Speaking to media persons, Dr Mahadevappa, felt that only restricting people to remain indoors will not suffice to tackle the spread of the contagious disease he said that "There needs to step up testing the people especially belonging to the vulnerable sections of the society".

Maintaining that the COVID-19 disease, which has progressed itself as a pandemic, across the globe, former Health Minister said that "there is also a need to fight the menace with multiple dimension, as it has potential to cause damage not only the social life of the people but also their livelihood".

Bengaluru, Apr 8: Karnataka government has decided to postpone its first mass marriage ('Saptapadi') scheduled for April 26 due to lockdown in force, Minister for Muzrai, Port and Fisheries Kota Srinivas Poojary said here on Tuesday.

Talking to media here, he said that the first phase is likely to be clubbed with the second phase to be held on May 24. However, it all depends upon the situation prevailing at that time.

The state government had proposed to conduct the mass marriage scheme at select Muzrai temples in two phases on April 26 and May 24. Around 2000 applications with due documents were received for mass marriage from those who wished to tie the nuptial knot.

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."