Unaware of internal dispute in Cong: Karnataka Dy CM

Bengaluru, May 31: With places of worship expected to reopen on June 8, the Karnataka State Minorities Commission has released guidelines for mosques and dargahs, that include social distancing, temperature testing and compulsory hand washing.

Abdul Azeem, commission chairman said, "Everyone will have to maintain one-metre distance and carry their prayer mats. They will all be scanned and Farz prayers will be held for 10-15 minutes. Friday prayers should be completed within 20 minutes."

Distribution of tabarukh, shaking hands, and overcrowding inside mosques will not be allowed.  The Muzrai department also issued guidelines for temples, like mandatory face masks, sanitisation of sanctum sanctorum and thermal screening.

In a letter, the Hindu Religious Institutions and Charitable Endowment Department mentioned that while temple authorities and devotees should wear masks, priests, helpers and workers are exempt, in the core area of the temple.

"Devotees should be scanned using infrared thermometers at the temple entrance, and must be given hand sanitiser. The temple trust is expected to bear the expenses," it added.

Bengaluru, Mar 30: The total number of COVID-19 cases in Karnataka has climbed to 88 on Sunday after five more persons tested positive for the lethal infection.

"Five more COVID-19 cases reported in Karnataka taking positive cases in the state to 88," said the State health department.

Of the five, one is a close contact of an earlier confirmed patient and the others are workers of a pharmaceutical company in Mysuru, from where a person had tested positive, the department said.

The country is under a 21-day lockdown to prevent the spread of coronavirus, which according to the Ministry of Health and Family Welfare, has infected 1,071 people so far.

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."