Udupi: Authorities prevent 17-year-old girl’s wedding

Thiruvananthapuram, Jun 25: The government of Kerala under the leadership of Chief Minister Pinarayi Vijayan is all set to launch the 'Kerala Dialogue' -- a debate series on new concepts and development models during the COVID-19 pandemic.

A series of visionaries including noted political thinker Noam Chomsky and Nobel-laureate economist Amartya Sen will join this unique initiative that is to be rolled out from Friday.

The debate series to be inaugurated by the CM will feature prominent personalities from various walks of life including scientists, philosophers, diplomats, economists, writers, journalists, activists, technocrats and people's representatives.

The first episode will have Chomsky, Sen and WHO Chief Scientist Dr Soumya Swaminathan speaking on 'Kerala - Future Paths of Development'. 

State Planning Board vice chairman VK Ramachandran and senior journalist N Ram would be the moderators. The first episode would be telecast through the Chief Minister's official social media accounts.

The coming episodes in the series will also be telecast in the same manner. The government is of the view that the Kerala Dialogue series can ensure debates and dialogues on sustainable and inclusive development on the lines of the Kerala model.

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."

Kochi, Feb 29: A 36-year-old man admitted to a government hospital here died early on Saturday due to high fever, health officials said.

The test results of blood samples of the man admitted to the isolation ward of the Coronavirus patients at Kalamassery Medical College hospital had confirmed that he was not infected with the deadly virus, doctors said.

He had been suffering from pneumonia for last five days, they said.

He was a diabetic too. His end came at 12.30 am due to multi organ failure, they said.

Medical authorities said his samples have been sent for detailed examination at the NiV lab at Alappuzha and awaiting the results.

The man from Kannur district had returned from Malaysia on Friday with high fever and breathing problem.

He was referred to the hospital after he was diagnosed with serious health issues during a thermal screening for Coronavirus at the international airport here upon his arrival from Malaysia, they said.

Doctors had said the health condition of the patient was not satisfactory.

Ernakulam District Collector S Suhas had visited the patient at the hospital on Friday, officials said.

Kerala had reported India's three Coronavirus cases but all three had been discharged from the hospitals marking their recovery of all three cases of infection in India reported from Kerala.