3. SR 05-27-2020 - Laserfiche WebLink

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Row J� . EMPLOYER PREPAREDNESS PLAN REQUIREMENTS CHECKLIST Businesses and employers providing food and beverages for outside on -site consumption (such as bars, restaurants, bakeries, grocery stores and convenience stores) must develop and implement a COVID-19 Business Preparedness Plan that addresses the following components. Businesses must ensure the Plan is evaluated, monitored, executed, and updated under the supervision of a designated Plan Administrator. Employers must ensure the Plan is posted at all of the business's workplaces in readily accessible locations that will allow for the Plan to be readily reviewed by all workers, as required. > Develop and implement a COVID-19 Preparedness Plan > Open for outdoor dining or curbside pickup/delivery only > Ensure at least 6 feet of distance with maximum on - premises capacity to no more than 50 persons > Limit table service to 4 persons, or 6 if part of one family unit > Require reservations; do not allow walk-in customers > Require masks or face shields to be worn be workers and strongly recommend masks for all customers > Establish regular disinfection routine and train workers of WORKER PROTECTIONS AND E PROTOCOLS FOR ALL WORKPLACES Ensure sick workers stay home 1. Establish health screening protocols for workers at the start of each shift (e.g. health screening survey, taking temperature). See the Minnesota Department of Health (MDH)'s Visitor and Employee Health Screening Checklist (www.health.state. mn.us/diseases/coronavirus/facilityhlthscreen.pdf). The checklist is also available in Hmong, Somali, and Spanish (www.health.state.mn.us/diseases/ coronavirus/businesses.html). 2. Workers with COVID-19 symptoms should be sent home immediately. If they cannot be sent home immediately, isolate in a closed room until they can be sent home. Workers who have been in close contact with a household member with COVID should not be at work until their quarantine period is finished. 3. Establish communication protocols and steps to take when workers have been exposed to COVID-19 in the workplace. 4. Designate an individual to maintain communication with and gather information from workers who may be ill, as to ensure the privacy of workers is maintained. 5. Establish worker sickness reporting protocols. 6. Establish protocols for workers to return to work, and follow MDH Guidance (www.health.state.mn.us/ diseases/coronavirus/returntowork.pdf). 7. Establish a process to identify contact between infected workers and other workers who may have been exposed. (CDC Interim Guidance for Businesses and Employers Responding to Coronavirus Disease BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist 1 May 20, 2020