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Bengaluru, May 30: The Karnataka government will soon launch a project to maintain the health database of all its citizens, said Medical Education Minister Dr K Sudhakar on Friday.

A first of its kind initiative, the "State Health Register" will be a robust and standardised health repository of all the citizens, as per an official release.

Sudhakar said that the project will be implemented first in Chikkaballapur district on an experimental basis. "Enhanced focus on healthcare has become imperative and our government is committed to providing world-class healthcare to all citizens," he added.

While speaking to media, the minister said that COVID-19 experience has demonstrated the necessity of having robust, real-time public health data and, therefore, there is a need to maintain a repository of health data of each and every citizen.

He said that the government will be undertaking a survey of all 6.5 crore people in the state, by using a team of Primary Health Centre officials, revenue officials, education department staff and ASHA karyakartas.

"They will visit each household and collect health data of all the members of the family. This will not only help the government to provide better healthcare but will also help efficient resource allocation, management and better implementation of various citizen-centric schemes in the state," Sudhakar stated.

"Public-Private Partnership -- It's our vision to provide world-class healthcare to all citizens in the state and we need accurate data to make our vision a reality. The health register is a futuristic project which is taken up in the interest of the people. The project will include 50 per cent partnership of private hospitals. The data collected will help us to prioritise healthcare based on geography, demography and other targetted measures," read the release.

Chief Minister BS Yediyurappa has assured all support for the project and a detailed discussion will be undertaken in the upcoming cabinet meeting, said Dr Sudhakar.

The minister also assured that he is committed to ensuring that all citizens of the state have access to world-class healthcare.

Bengaluru, Jun 2:  With easing of COVID-19 lockdown curbs, the Karnataka excise department has accorded permission for fresh brewing or production of beer and to sell it in microbreweries as takeaways.

"Permission is hereby accorded to microbreweries for fresh brewing/production and sale of beer as takeaway in glass, ceramic or stainless steel container (up to 2 litre) till 30-06-2020, or until further orders, whichever is earlier," the Excise Commissioner in a letter dated June 1 to Deputy Excise Commissioners of all districts said.

The opening and closing hours of the microbreweries shall be from 9 am to 9 pm, it said, adding that all other conditions as laid down will remain unaltered.

Earlier, in a letter dated May 12, the Excise Commissioner had "conditionally" granted permission for microbreweries to sell their beer stock as takeaway on experimental basis for the period from May 14 to June 30 or until exhaustion of existing beer stock, whichever is earlier.

It had called for measures like social distancing, cleanliness, usage of masks and sanitizers, among others, and had said, microbreweries situated in containment zones are not allowed to function.

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."