Long awaited Pumpwell Flyover inaugurated, finally!

New Delhi, Mar 21: Karnataka Health and Family Welfare Minister B. Sriramulu on Saturday informed that one more person was tested positive for the coronavirus in the state.

He said that a total of 16 persons have been tested positive for COVID-19 in the state so far.

The victim had come from Mecca and was kept in quarantine facility by the state authorities.

"For a 32-year-old man, who had just returned from a trip to Mecca has found COVID-19 positive. The infection has been confirmed. He has already been treated at an isolated ward of the hospital. Citizens must not have any sort of anxiety," tweeted Sriramulu.

Also, the news and public relations department, the Indian Red Cross Society and the Karnataka State Labour Studies Institute have invited volunteers for the programme to provide real-time information to people to avoid spreading rumours and misinformation about coronavirus.

At least four volunteers will work in four shifts per day in each taluk of the state. There are about 120 volunteers in Bengaluru city and about 3,000 Corona Warriors are expected to register from across the state. Over 400 volunteers have registered via online application on the first day.

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."

Bengaluru, Apr 24: Karnataka is likely to start Convalescent Plasma Therapy for COVID-19 patients, who are critical, from tomorrow, Medical Education Minister K Sudhakar said here on on Friday. "We have already got approval for Convalescent Plasma Therapy.

There is no need for any special permission for it....when I was in BMC (Bangalore Medical College) I spoke to We may probably start it for the first patient from tomorrow itself. The donor has also agreed," Sudhakar said.

Speaking to reporters here, he said the convalescent Plasma Therapy was only for patients who are critical, in Intensive Care Units or on ventilator. According to the latest update, five COVID-19 patients are in ICUs in the state.

After attending video conferencing by Union Health Minister Harsh Vardhan with health and medical education Ministers of all states, Sudhakar said the Minister lauded the good practices adopted by Karnataka in its fight against COVID-19 and asked to share the same with other states.

Responding to a question, he made it clear that COVID-19 is something that was not going to end by May 3 or by May end and like other viruses, would continue to exist. Sudhakar, who is leading the government's efforts against COVID-19 in Bengaluru and is in charge of the state war room, said many people are treating corona as a social stigma, which was not right.

There was no reason to get frightened about it as the infection can be cured, he said. "We have to take precautions so that it doesn't spread further....like fever, cold and cough- corona also can be cured... 97% people it can be cured, those with comorbidity and those above 60 years have to take some precautions. We have to bring in certain changes in our lifestyle and maintain social distancing," he added.