Install Dr Rajkumar’s statue in parliament, give him ‘Bharat Ratna’: Vatal Nagaraj

Bengaluru, May 28: The Karnataka government has done away with previously mandatory COVID-19 testing for asymptomatic international travellers. 

The development comes a day after the government issued a circular, which allowed placing of international travellers into home quarantine if they had completed seven days of institutional quarantine.

A circular signed by Jawaid Akhtar, Additional Chief Secretary to the State Government, dated May 27, says that any “person who has completed seven days of institutional quarantine and is asymptomatic can be permitted for home quarantine with a COVID-19 test (RT-PCR), subject to undergoing a medical check-up.”

This check-up equates to thermal screening (with a required temperature of under 37.5C or 99.5F and pulse oximetry of under 94%). 

The circular added that all elderly people, over the age of 60, and those with comorbidities (such as Diabetes mellitus, hypertension, asthma, heart ailment, renal disease...etc) are “required to be clinically evaluated diligently prior to shifting them for quarantine.”

On Wednesday, Pankaj Pandey, Commissioner, the Department of Health and Family Welfare said that these new guidelines were based on recommendations from the COVID Task Force. A member of the COVID Task Force said that new strategies had been formulated based on the latest findings on how the SARS-Cov-2 virus affects people.

New Delhi, Mar 2: The bloodthirsty arsonists allegedly hired by pro-CAA politicians in the capital of India to target Muslims, did not spare even the house of a Muslim leader of BJP.

Akhtar Raza, the BJP’s minority cell vice-president for the Delhi Northeast district, is now not in a position to share his pain with anyone. 

Even the police hadn’t come to his rescue, when the mob raising “Jai Sri Ram” slogans burnt down his house at Bhagirathi Vihar Nalla Road in northeast Delhi last week. 

“They were chanting slogans. Around 7pm, they started throwing stones at us. I called for police help. But the police asked me to leave. We managed to flee before they burnt my house and destroyed everything,” Raza, who returned today to witness the destruction, told media persons. 

“Those who attacked us were not locals. They were outsiders. They managed to identify and burn down all the 19 houses belonging to Muslims in this lane,” Raza said.

Apart from all the belongings in the house of Raza, the arsonists also have burnt down six vehicles belonging to his family. 

Raza is sad that no one from BJP contacted him after the violence even though he has been serving the party and promoting its ideology for past five years. “No party leader contacted me. There was no phone call. There was no relief or special treatment or anything,” Raza said.

Interestingly, Raza is still indentifies himself as a BJP leader. “I belonged to BJP. I may continue in the party,” he said.

The locality remained tense on Sunday too. On Monday, several groups distributed relief materials among people who had queued up to collect them. In front of Raza’s house is a lane from which several bodies of innocent Muslims have been recovered.

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."