Mangaluru gets fish from the East coast as fishing ban comes into effect

Dammam, May 29: A woman hailing from Mangaluru, who was waiting for repatriation amidst coronavirus lockdown in Saudi Arabia, passed away yesterday after a brief illness.

The deceased has been identified as Lateefa (55), wife of Abdul Azeez, a resident of Angaragundi near Baikampady on the outskirts of the city.

She had flown to Saudi Arabia in November 2019 along with her husband to spend some time with their NRI son in Dammam. They were supposed to return in April this year.

After the sudden cancellation of regular flights due to lockdown, they were waiting for the repatriation flights from Dammam to Mangaluru or Bengaluru.

Meanwhile, Lateefa’s health condition worsened and she was hospitalised. She passed away on Thursday without responding to any treatment. Last rites are expected to take place in Dammam.

Bengaluru, Jul 22: Karnataka's Covid-19 task force on Tuesday decided that the state government will regulate the supply of Remdesivir, the drug used in the treatment of coronavirus infected patients, to private hospitals to check black marketing and hoarding.

"Remdesivir which is currently available in the government hospitals will be supplied to private hospitals through the government.

This will help curb black marketing of this drug," Medical Education Minister K Sudhakar's office said in a release.

Along with Sudhakar, other task force members, including Health Minister Sriramulu, Deputy Chief Minister C N Ashwath Narayan and Chief Secretary T M Vijay Bhaskar attended the meeting. However, Home Minister Basavaraj Bommai was not part of it as he was out of Bengaluru.

At the meeting, the government has also fixed the rate for Covid-19 tests in private labs- Rs 2,000 for government referred cases and 3,000 for self-reporting cases.

It was also decided to purchase 4 lakh antigen test kits and 5 lakh swab test kits to ramp up testing, the release said, adding that approvals have also been given for additional drugs for the treatment of Covid-19 patients.

The decisions also included increasing monthly salary for Ayush doctors to 48,000, MBBS doctors to 80,000 and nurses to get 30,000 for next 6 months.

The task force also made it clear that private hospitals have to reserve 50 percent beds for the government for Covid-19 treatment. The remaining 50 percent can be used by the private hospitals for Covid-19 and non-Covid-19 treatment.

Private hospitals provide treatment under Ayushman Bharat scheme (ABARK) for Covid-19 patients.

Those cases in which treatment does not cover under the scheme can be charged as per the user charges, the release said.

A committee will be formed to supervise and recommend the purchase of equipment and medicines for Covid-19 treatment, which will be headed by ACS, ITBT Department.

Approval has been given for the procurement of N-95 masks and lakh PPE kits for the safety of healthcare workers. The decision also has been taken to connect oxygen pipeline to 4,736 beds in 17 government medical colleges, which will enable high flow oxygen for these beds besides being beneficial for future use as well.

According to the release, 16 RTPCR and 15 Automated RNA extraction units will be established to ramp up testing and this will help achieve the target of 50,000 tests per day. "On the whole approvals given for purchase of equipment and upgradation of existing facilities at government hospitals is estimated to be about Rs 500 Crore," it added.

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."