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Udupi, Jun 2: As many as 150 persons tested positive for COVID-19 in Udupi district on Tuesday. This is the highest spike in COVID-19 cases in a single day in the district.

According to the district administration, all the 150 persons have travel history from Maharashtra. The number of COVID-19 cases has more than doubled when compared to June 1, when the district recorded 73 cases.

Deputy Commissioner G. Jagadeesha said here that of the 150 persons who tested positive, 120 were male and 30 female. This also included nine children aged less than 10. All these persons had been shifted to the designated hospitals for treatment.

He said that since 2,000 persons were tested in the last two days, 150 persons were found positive. Earlier, about 200 to 300 persons were being tested daily and about 10 to 15 used to be found positive. Nearly 10 % of persons coming from Mumbai/Maharashtra tested positive for COVID-19.

“We have 1,120 beds to treat COVID-19 positive cases in the district. Even after including these 150 persons, we still have 800 beds left. Hence, people need not panic. We will provide treatment for all affected persons,” Mr. Jagadeesha said.

With 150 cases on Tuesday, the total number of persons who have tested positive in the district since March has touched 410. There are 345 active cases.

As many as 63 persons who had recovered had been discharged from hospitals. There was one death due to the disease on May 14. The test reports of nearly 5,400 persons are still awaited.

The district had recorded only three COVID-19 cases from March 29 to May 14. But the number of COVID-19 cases started increasing from May 15.

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."