BJP leader's son, two friends held for gang-raping, blackmailing woman

Bengaluru, Mar 13: Google said on Friday that an employee at its Bengaluru office has tested positive for the COVID-19 coronavirus and the firm has directed all its employees in that office to work from home today as a precautionary measure.

"We can confirm that an employee from our Bangalore office has been diagnosed with COVID-19. They were in one of our Bangalore offices for a few hours before developing any symptoms. The employee has been on quarantine since then," Google said in a statement.

The firm has asked colleagues who were in close contact with the employee to quarantine themselves and monitor their health.

"Out of an abundance of caution, we are asking employees in that Bangalore office to work from home on Friday. We have taken and will continue to take all necessary precautionary measures, following the advice of public health officials, as we prioritize everyone's health and safety," it added.

The World Health Organisation (WHO) has declared the coronavirus outbreak a pandemic.

Coronavirus, which originated in the Wuhan city of China, has so far spread to more than 100 countries infecting over 1,20,000 people. India has confirmed 73 cases of the lethal infection.

Bengaluru, Mar 8: The Indian Council of Medical Research (ICMR) has identified three more locations to open Viral Research Diagnostic Laboratories (VRDL) including in Mysuru, Hassan, and Shivamogga in Karnataka.

According to a statement issued here on Sunday, these laboratories will start functioning shortly in Mysuru Medical College and Research Institute, Hassan Institute of Medical Sciences, and Shivamogga Institute of Medical Sciences. Besides, the ICMR has also identified sample collection centres in Vijayanagar Institute of Medical Science in Ballari and Kalaburgi Institute of Medical Sciences.

B G Prakash, State Joint Director (Communicable Diseases), said that the new Laboratories will help to ease the load on the two designated laboratories in Bengaluru. Currently, the virology laboratory in Bangalore Medical College and Research Institute and the NIV branch in Rajiv Gandhi Institute of Chest Diseases are doing COVID-19 tests in Karnataka.

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."