Watch row: Cong high command not happy with CM's explanation

Udupi, June 30: A girl who appeared for SSLC exams in three subjects tested positive for COVID-19 in Kundapur taluk of Udupi district today.

Sheshashayana Karinja, Deputy Director of Public Instruction (DDPI) said that the 15-year-old girl had a headache and her parents took her for testing and she had tested positive for COVID-19.

She will appear for the remaining three subjects during the supplementary exams in August.

The room where the girl appeared for the exam had been sanitised. But exams would not be held in that room. All precautions have been taken in that exam centre in Kundapur taluk, Mr. Karinja said.

The other 19 students will be allowed to write their exams as there was a distance of one metre between them and there was no contact between the students during the exams, Mr. Karinja added.

It is learned that a couple of months ago, a Mumbai returnee who recovered from COVID-19 had visited the girl’s house. However, it is not clear that she got an infection from the Mumbai returnee.

It could be recalled here that a student from Hejamadi in Udupi district who was preparing for the Science exam had tested positive two days back and she is currently being treated at a hospital.

Mangaluru, May 12: Air India will operate two flights - one each from Doha and Muscat - to bring back stranded Kannadigas from Qatar and Oman to Mangaluru next week. 

The flight from Muscat to Mangaluru will be operated on May 20 via Bengaluru. It will depart from Muscat International Airport at 1.15 pm local time and reach Bengaluru at 6.15 pm. After the layover at Bengaluru airport, the flight will take off at 7.15 pm and land at Mangaluru International Airport at around 8.10 pm.

Doha – Bengaluru – Mangaluru flight is will be operated May 22. The flight will take off from Doha at 1.30 pm local time and will land at Bengaluru at 8 pm. It will take off from Bengaluru at 9 pm and land at Mangaluru airport around 9.35 pm.

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."