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Mangaluru  Mar 27: Thinking that he might have contracted the coronavirus infection, a 55-year-old man has committed suicide in Bantwal taluk of Dakshina Kannada district.

The deceased has been identified as Sadashiva Shetty, a resident of Abbettu under Meramajalu village. He was working in a petrol bunk.

It is learnt that Sadashiva suspected that he might have come in contact with coronavirus infected people while working in the petrol bunk.

He was scared that the same might get transferred to his family members through him. 

He was depressed for past few days. Today, he hanged himself from the ceiling fan of his house, sources said.

A case has been regarded at the Bantwal rural police station and investigations are on.

Bengaluru, Apr 19: The Karnataka government on Saturday ordered 2 lakh Personal Protective Equipment (PPE) kits from DHB Global and 1 lakh from other major pharmaceuticals, for the healthcare warriors treating coronavirus patients.

According to the State Health Department, these PPEs have 10 components as per global standards like a face mask to prevent healthcare professional from any liquid sprays, goggles for additional safety, N95 masks for protection of nasal and mouth areas, surgical masks, nitrile gloves, coverall suit, shoe cover, waste disposable bag, plastic apron, and protective gear.

Each of the products should have the relevant certificate from the Food and Drug Administration (USFDA) or equivalent certification.

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."