Woman gives birth to 5 baby girls in 6 months of pregnancy

Mangaluru, June 29: Six more personnel from Ullal Police Station in Mangaluru taluk have tested positive for covid-19. 

With this, the total number of covid positive cops from the Ullal Police Station mounted to 10.

Official sources said that throat swabs of five police personnel and a Home Guard from Ullal today received positive report today. Earlier, four other cops were tested positive. 

In addition to the police personnel, two undertrials arrested by the Ullal police on the charges of murder attempt at Thokkottu Olapete too were tested positive for Covid-19 June 28.

Mangaluru, Mar 30: Indira Canteens and Kadiri Manjunatha Temple here have started distributing food packets to the poor, stranded labours, destitute and needy in the wake of the COVID-19 lockdown.

''We have prepared over 2,000 food packets in the morning. The same number will be prepared in the afternoon and night for distribution," said Prabhakar Shetty from Indira canteen at Urwastore in Mangaluru on Monday.

"The MCC teams come and collect food for distribution among the poor, beggars and destitute," he added.

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."