Business Preparedness Plan 

On June 1, 2020, Minneapolis bars and restaurants will be allowed to open outdoor dining service with restrictions. Before opening, businesses are required to have a COVID-19 Preparedness Plan in place. Your plan needs to incorporate feedback from staff. Staff needs to be properly trained on the plan.

The Minnesota Department of Employment and Economic Development has developed a template with instructions and guidance. This guidance highlights topics which must be in your preparedness plan. Topics include: Health screening; Masks; Cleaning, sanitizing and disinfecting; Spacing and capacity; and Physical facilities.

Health Screening

Screen employees when they arrive or capture the self-reporting of your employee's health. You may want to consider screening guests as well.



What is required?

Visit the City's information about masks to learn:

Suggestions on how to make this work

Cleaning, sanitizing and disinfecting

Your COVID-19 preparedness plan needs to address sanitation and disinfection procedures. Make sure your employees are trained on your updated procedures and on the use of personal protection equipment (PPE).

Suggestions on creating your procedures

Ways to minimize touching surfaces

Spacing and Capacity

What is required?

Suggestions on how to make this work

Ideas to do more business with fewer tables

Physical facility

Suggestions on how to make sure your facility is ready to open

Plumbing and HVAC

Pest management

Discard out of date food

Signs and materials


If you have questions about reopening your dine-in food service, contact Minneapolis 311. Call 612-673-3000 or email [email protected]. Ask for an Environmental Health supervisor.


Last updated Jul 7, 2020



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