No need to panic, measures taken to deal with coronavirus in Karnataka: Minister

Mangaluru, Feb 10: Life of a 40–year-old man, who suffered a massive cardiac arrest, was saved by an ambulance driver who covered 80-km distance between Dharmasthala and Mangaluru in just 40 minutes.

The patient, a Chikkaballapur native sustained a heart attack near Sakleshpur on Saturday while he was on his way to Dharmasthala. He was provided preliminary treatment at a private hospital in Ujire, where doctors advised his relatives to shift him to a hospital in Mangaluru immediately.

The patient’s condition was critical and the odds were completely against him. Moreover owing to the ongoing double lane project work, the road too had been dugout. Despite all this, ambulance driver Hameed drove at a fast pace and managed to take the patient to the hospital within 40 minutes.

Bengaluru, May 25: The 36-hour marathon lockdown call given by Karnataka Chief Minister B S Yediyurappa, passed off peacefully with people opting to remain inside their houses and cooperate with the state government to fight against spread of deadly Covid-19.

Though the call was only for 24 hours from 7 am (Sunday) to 7 am (Monday) another 12 hours was added to it as the night curfew was already in force from 7 pm on Saturday and the next day (Sunday) it continued till Monday up to 7 am.

Autorickshaws and bus service were off the road giving a tough time to people arriving from neighbouring places reach home that too during the night. Adding to their woes was heavy rain that lashed the city for more than two hours on Sunday evening flooding the streets.

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."