‘Dassault had no option but to tie up with Ambani company’

New Delhi, Apr 15:  Union Health Minister Dr Harsh Vardhan on Wednesday said that both Maharashtra and Karnataka are in a bit of trouble due to spike in COVID-19 cases.

"Bihar is not in so much trouble right now, but definitely, Maharashtra is in a bit of trouble, particularly Mumbai and as well as Karnataka," said Vardhan in a video conference meeting while speaking about surge in COVID-19 tally in the country.

"But I was happy to see the confidence of 3 secretaries more particularly when Maharashtra Secretary said with confidence 'we will take care of it'," he said.

According to the ministry, Maharashtra is the worst-affected state with 2,687 cases of which 259 patients have recovered/discharged while 178 patients have lost their lives due to the virus.

Karnataka has confirmed 277 positive COVID-19 cases, including 75 cured and discharged and 11 deaths.

India's tally of coronavirus cases has risen to 11,933, said the Union Ministry of Health and Family Welfare on Wednesday.

Out of the total tally, 10197 cases are active while 1344 patients have been cured/discharged and migrated and 392 people have succumbed to the virus.

Shimoga, May 10: Karnataka Chief Minister B S Yediyurappa was all praise for a nine-month pregnant nurse, who is still attending to work at a Covid-dedicated hospital in the state, braving all odds in the wake of novel coronavirus pandemic.

Roopa, a resident of Gajanur, works at the Sri Jayachamarajendra Taluk Hospital in Tirthahalli.

The Chief Minister called the nurse up and admired her sense of duty after he came to know that she has been turning up at the hospital despite being in the advanced stage of pregnancy.

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."