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Bengaluru, Jul 7: Former Health minister and Congress MLA UT Khader has alleged that the state government has purchased coronavirus equipment for more than twice the actual price.

"Rs 500 sanitizers have been purchased for Rs 900 and Rs 9,000 has been paid to Rs 1200 for the thermal metre by the government. Instead of asking to allow him to work, Mr B Sriramulu, being health minister he must work for the people," he said.

He said that three months have passed since the pandemic started but the state government is still struggling to send ambulances to needy patients.

"Instead of ambulance it is sending final rights vehicle to needy people," Khader said.

According to the Ministry of Health and Family Welfare, there are 23,474 coronavirus cases in Karnataka including 13,255 and 372 deaths.

Udupi, May 19: Within minutes after health and family welfare department announced four fresh covid-19 cases in Udupi district, a girl who had come from central part of Karnataka tested positive for the coronavirus thereby taking the count of cases detected after last evening to five. 

With this the total number of confirmed covid-19 cases in the district rose to 16. Three among them have recovered. One patient died last week. There are 12 active cases. 

According to sources, the 17-year-old girl from Chitradurga had visited KMC hospital in Manipal for cancer treatment on May 16. 

Her throat swabs were sent for corona testing on the following day. Today she obtained a positive report. Hence, she was shifted to Dr TMA Pai Covid hospital.

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."