Inspire-2011: Once drop-outs, now promote education

Bengaluru, Apr 26: Three new cases of COVID-19 have been reported in Karnataka in the last 24 hours, taking the total number of cases in the state to 503 as per Karnataka government.

There are 302 active COVID-19 cases in Karnataka presently, while 182 patients have been discharged, 19 deaths have been reported, state government informed.

The total number of positive coronavirus cases across the country are 26,917, including 20,177 active cases of the virus. So far, 5,913 patients have either been cured or discharged while 826 deaths have been recorded in the country, as per data provided by the Union Ministry of Health and Family Welfare.

Bengaluru, Apr 27: A 57-year-old man died of COVID-19 in Kalaburagi on Monday taking the fatalities due to the virus in Karnataka to 20.

"One more person died due to COVID-19 in the state. The 57-year-old person was tested positive for coronavirus on April 21," Medical Education Minister Dr K Sudhakar tweeted on Monday evening.

The minister said he was admitted to the Gulbarga Institute of Medical Sciences with respiratory problem.

He was also suffering from severe liver related ailments.

"With this five deaths have taken place in Kalaburagi district due to the virus," the minister added in his tweet.

The first COVID-19 death in the country was reported from Kalaburagi in March.

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."