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Udupi, May 30: A total of 45 Novel Coronavirus (COVID-19) patients, including 17 children were discharged after recovery from the designated hospital in Udupi.

This comes as a big relief amid the rising number of cases in the district.

A total of 164 cases has been confirmed in the district so far.

Bengaluru, Mar 24: Bengaluru police registered an FIR against a 23 year-old woman who, while in home quarantine, visited supermarket despite having clear instructions to stay at home.

The Vijayanagar police said that the woman, a resident of Vijayanagar, had returned to the City on March 22 after a visit to Dubai."The city police had visited her house and stamped her for home quarantine and instructed her to stay at home but she visited Reliance Fresh on Monday.

We received information about it and the footage. Following this, we registered an FIR against her under section 269 (negligent act likely to spread infection of disease dangerous to life). We traced her and warned her to stay at home. We are also consulting senior officers and health officers on whether we have to send her to the government quarantine Centre or not,"the police said.

Commissioner of Police Bhaskar Rao strictly warned the people who are home quarantined to stay at home in public interest. If they were found in public places they will be picked up, arrested and sent to government quarantine."Please log in to get detailed story.

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."