Synthetic track work at Mangala Stadium finally begins

Bengaluru, Feb 19: Karnataka Chief Minister B.S. Yediyurappa thanked his Kerala counterpart Pinarayi Vijayan for initiating action against those dumping bio-medical and bio-wastes in Karnataka's districts from neighboring state Kerala.

In a statement, he said, "First I would like to thank Kerala Chief Minister Pinnarayi Vijayan for his prompt reaction and response to initiate legal action against the dumpers of bio-medical and bio-waste in our districts neighboring Kerala."

The Karnataka Chief Minister has taken a serious note of the reports in a section of media on alleged dumping of bio-medical waste and bio-waste by people from Kerala in bordering Mysuru, Kodagu and Chamarajnagar districts.

"I have directed deputy commissioners of concerned districts, environment department, and pollution control board to take stock of the situation and check surreptitious activities of individuals and agencies from Kerala who are indulging in this illegal activity. I have also directed the officials to prevent the use of this bio-medical waste by Jaggery units as fuel," Yediyurappa said.

He assured that soon this activity will be checked and ended.

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."

Mangaluru, May 17: With the detection of two more covid-19 positive cases in Mangaluru, the total number of cases in Dakshina Kannada today mounted to 52.

A 35-year-old woman who was under quarantine along with her husband after returning from Maharashtra today tested positive for the coronavirus. 

A 31-year-old man also tested positive for covid-19.  More details to follow.