Cong releases second list of 11 candidates for Karnataka polls; N A Haris gets ticket, finally

Mangaluru, Apr 6: City Police Commissioner Dr P S Harsha has directed coastal security personnel to block the boat service near Talapady after reports of Kasarogod people using boats to cross over to Dakshina Kannada via Talapady river emerged, Dakshina Kannada District in-charge Minister Kota Srinivas Poojary said here on Monday.

Following the rise in Coronavirus cases in the neighbouring Kasargod district, District Commissioner Sindhu Roopesh ordered closure of borders with Kerala and totally suspended vehicular movement, including for medical emergencies.

However, now the people living in Talapady and surrounding areas allege that the government has failed to monitor people using boats to cross over to Dakshina Kannada via Talapady river.

Udupi, Jun 28: A student appearing for the Secondary School Leaving Certificate (SSLC) exams in Kaup taluk of Udupi district has tested positive for the novel coronavirus (COVID-19) infection.

Officials of the Department of Public Instruction (DPI) and Udupi District Health and Family Welfare Department have confirmed the report. 

The 16-year-old girl had appeared for the Kannada and Mathematics exams on June 25 and 27 respectively. 

Her throat swabs were sent for testing on June 27 after her father tested covid-19 positive. Today she too obtained positive report.  

The student is unlikely to appear for the science paper on June 29.

Meanwhile, health officers have ruled out the possibility of subjecting other students to covid-19 test as all necessary precautions such as physical distancing and usage of sanitization were taken in the examination centre.

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."