Three persons crushed to death under trains

Mangaluru, July 13: Nalin Kumar Kateel, MP of Dakshina Kannada, has appealed the chief minister to give nod to impose a week-long lockdown in the coastal district in the wake of mounting coronavirus cases.

Mr Kateel, who is also the president of Karnataka BJP, participated in a video conference with chief minister BS Yediyurappa along with Deputy Commissioner Sindhu B Rupesh and district in charge minister Kota Srinivas Poojary.

The final decision about the lockdown in the district will be taken following a meeting under the leadership of the deputy commissioner, wherein the elected representatives of the district will express their opinions.

Bhatkal, May 8: In a shocking development 12 new coronavius positive cases were detected in Bhatkal town of Uttara Kannada district in a single day. 

Around 20 days ago an 18-year-old girl in Bhatkal was tested positive for the covid-19. The source of this infection was the First Neuro hospital located at Padil in Mangaluru where a covid-19 patient from Bantwal had undergone treatment. 

Now, the Bhatkal girl’s family members and neighbours also have tested positive for the deadly virus. Madeena Colony, Usmainya Colony, Nawayath Colony, Tengungundi Cross, Hindu Colony, Kukti Nagar, Jali Cross and Azad Nagar are sealed down by officials after the confirmation of new cases. 

Those infected include a 5-month-old baby, elderly people aged 60, 75, 83 and children aged 3, 11 and 12 years. 

Meanwhile, Kumata-Honnavar MLA Dinakar K Shetty has written to Uttara Kannada DC urging the complete seal down of Bhatkal taluk.

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."