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M M I N N 2 S O TA <br />8. Avoid utilizing wood, fabric or laminate as the primary <br />materials for barriers. Barriers should take into account <br />the tallest user, and the anticipated behavior of users <br />within the partitioned area. Slots in barriers may be <br />necessary for some transactions; these should be as <br />small as possible and not compromise the breathing <br />zone of users. Barriers should be fixed installations, <br />where possible, to avoid tipping hazards, and must <br />not impede emergency exit for staff or patrons or fire <br />protection/sprinkler systems. <br />9. Require guests to be seated in bar areas. <br />10. Limit contact between wait workers and customers by <br />assigning wait staff to areas and tables. <br />11. Instruct servers to take orders from behind the <br />customer and remind customers to keep facing <br />forward. <br />12. Remove high -touch self-service containers and items <br />requiring frequent hand contact from use (e.g., <br />condiments such as ketchup bottles and salt/pepper <br />shakers, straws, napkin holders, etc.). Use single -use <br />items when possible. <br />13. Use wrapped silverware and do not preset tables. <br />14. Use a fresh glass or cup for every refill and remove <br />used glasses from the table or bars frequently. <br />15. Have customers box their own leftovers. <br />16. Close play areas, arcade rooms, playgrounds, etc. <br />17. Remove shared board games, cards and toys. <br />18. Position workstations so workers avoid standing <br />directly opposite one another or next to each other. <br />19. Use communication boards or digital messaging to <br />convey pre -shift meeting information rather than <br />holding staff meetings. <br />x. <br />GENERAL FOOD SAFETY <br />Businesses that have been closed or operating at a <br />reduced capacity <br />1. Check expiration dates and discard all food items <br />that are out of date or spoiled. <br />2. Verify that refrigeration and freezers are operating at <br />the required temperatures. <br />3. Verify your warewashing machines are operating at <br />the required wash and rinse temperatures and with <br />the appropriate detergents and sanitizers. <br />4. Flush water lines, including equipment water lines <br />and connections, according to the manufacturer's <br />instructions. <br />5. Clean and sanitize ice machines and ice bins. <br />All businesses <br />1. Follow the requirements of the Minnesota Food Code. <br />2. Suspend self-service food or drink options, such as <br />buffets, salad bars, and drink stations until further <br />notice. <br />3. If providing a "grab and go" service, stock coolers to no <br />more than minimum levels. <br />4. Ensure handwashing sinks are accessible and fully <br />stocked with soap, paper towels, handwashing sign, <br />and trash bins. <br />5. Ensure the person in charge is a Certified Food <br />Protection Manager (CFPM) and that their certification <br />is up to date. <br />6. Provide food handler training to refresh employees. <br />BARS & RESTAURANTS I Minnesota Employer Preparedness Plan Requirements Checklist <br />7 <br />