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GUIDANCE FOR SAFE CELEBRATIONS AND EVENTS 2 of 3 Managing occupancy  Events in private homes are subject to the social gathering limits in Executive Order 20-74 of 10 indoors and 25 outdoors. Unless the home regularly functions as an event space or venue, events larger than that in a private home are not allowed, even with a COVID-19 Preparedness Plan completed by the homeowner or event planner.  In event spaces and venues, limit indoor and outdoor occupant capacity to no more than 25% up to 250 persons, so long as social distancing can be maintained. The only exception to this is in the instance of an establishment that operates as a restaurant in the ordinary course of business, then they may adhere to restaurant capacity.  Limit table to 4 persons, or 6 if part of one household (“household” means a group of individuals who share the same living unit).  Provide controlled flow of participants as much as possible, including upon start and at end of the event.  Bands are allowed but must maintain social distancing, even during performance.  Modify activities that generally involve close contact between persons, such as dancing, to safely increase physical distance between persons from different households.  Limit the number of speakers and make arrangements so that they maintain distance from others. Whenever possible, provide individual microphones for multiple speakers. If a microphone must be shared, consider cleaning between speakers or leaving it untouched on a stand. Food and beverages  Food must be prepared and served in accordance with applicable rules and regulations guiding the specific event. Licensed food establishments must follow the Minnesota Food Code (www.health.state.mn.us/communities/environment/food/rules/foodcode/index.html).  Control lines at concession areas to ensure social distancing of at least 6 feet between members of different households. This can be done with floor markings or other indicators. ▪ Curbside concessions may be available for pickup upon entry to the venue or exit from the premises to minimize crowding at concession stands.  Use remote payment systems when possible.  Self-service food and beverage areas are allowed as long as the Preparedness Plan includes protections such as oversight of the self-service area to ensure that social distancing is maintained, hands are being sanitized, and participants wear face masks in the self-service area. The responsible party can be the venue administrator or caterer.  Best practice would be to serve prepackaged food as much as possible.  Face coverings may be temporarily removed to enable eating and/or drinking when attendees are seated and apart from members of other households but must be put back on when not eating or drinking. 23