Violence in Mangaluru on Dec 19 was conspired systematically: Yediyurappa

Bengaluru, Apr 5: An elderly couple from Bengaluru

with a travel history to Dubai joined the list of coronavirus patients in the state, taking the total number of cases to 146, the health department said on Sunday.

The list includes four deaths and 11 discharges.

The 68-year old man and his 62-year old wife, hailing from Madiwala in the city, had returned from Dubai on March 22.

They were quarantined at a private hospital and have been asymptomatic.

Meanwhile, the government appealed to people who had attended the Tablighi Jamaat Congregation in New Delhi to contact 080-29711171 Arogya Sahayavani, the medical helpline number.

Bengaluru, May 13: 26 new covid-19 cases have been reported in Karnataka taking the total cases to 951. This includes 32 COVID deaths, one non-COVID death and 442 discharges.

The new cases include eleven cases from Bidar - all of whom are from the containment zone - , four from Hassan, two each from Davangere, Kalaburgi, Vijayapura and Uttara Kannada and one each from Bengaluru Urban, Ballari and Dakshina Kannada.

All the cases reported in Hassan and Vijayapura are with a travel history to Mumbai. In Bengaluru Urban, a nurse from a designated COVID hospital who was under quarantine has tested positive.

32nd death

The latest death reported was that of a 60-year-old man in Kalaburgi district. The deceased man from a containment zone was brought dead on May 11 to a designated hospital in Kalaburagi, and he has tested positive for COVID-19, it said.

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."