MDHHS Epidemic Order

On April 19, 2021, Michigan Department of Health and Human Services (MDHHS) issued an updated Epidemic Order for Gathering Prohibition and Face Covering. Be sure to read the full order, so you understand the requirements. MDHHS created a very helpful Capacity Limits Fact Sheet.  This order is effective immediately and remains in effect through May 24, 2021

Please be advised of the following requirements that apply to agritourism operations, but please review the full order for a complete list of requirements.


Indoor gatherings at non-residential venues are prohibited, except where no more than 25 persons are gathered.

Outdoor gatherings at non-residential venues are permitted only as follows:

1.  Where 300 or fewer persons are gathered.

  1. As a condition of hosting a gathering under this order, organizers and facilities must design the gathering to encourage and maintain physical distancing, and must ensure that persons not part of the same group maintain 6 feet of distance from one another to the extent possible. 

Gatherings are prohibited at entertainment facilities and recreational facilities unless: 

(1) Venues and activities held at those venues comply with masking and distancing requirements in this subsection. Venues that cannot consistently adhere to these requirements (e.g., water parks, or children’s indoor playgrounds inasmuch as staff are not present to prevent physical contact) may not be open. 

(A) Patrons must remain masked at all times, except when eating or drinking in designated areas; 
(B)  Groups of patrons participating in activities together must not exceed 25 persons indoors, or 300 persons outdoors; 
(C)  Patrons must be prevented from mingling with or engaging in physical contact with persons outside their group; and 
(D)  For sports practice and competition, participants must comply with the restrictions set forth in section

(2)  If participating in stationary activities, groups are spaced or seated at least 6 feet apart. If participating in non-stationary activities, groups maintain a consistent 6 feet of distance from other groups at all times

(3)  Consumption of food or beverages is permitted only where patrons are seated, groups of patrons are separated by at least 6 feet, no more than 6 patrons are seated at a table, and groups of patrons do not intermingle;

(4)  Venues that are also food service establishments, as a condition of offering food or beverages, ensure their designated dining areas comply with all requirements in subsection (b);

(5)  Venues abide by the following density limitations: 

(A) Where applicable, occupancy must not exceed 50% of the limits established by the State Fire Marshal or a local fire marshal; and |
(B) Groups must remain at least 6 feet apart at all times; 

(6)  Venues abide by the following maximum capacity limitations: 

(A)  For indoor entertainment and recreational facilities, no more than 300 patrons may be gathered within any distinct space within the venue; 
(B)  For outdoor entertainment and recreational facilities and for stadiums and arenas, except as provided in subsection (E), no more than 1,000 patrons may be gathered; 

Gatherings are prohibited at food service establishments, whether indoor or outdoor, unless: 

(1)  Consumption of food or beverages is permitted only in a designated dining area where patrons are seated, groups of patrons are separated by at least 6 feet, no more than 6 patrons are seated together (at a table, booth, or group of fixed seats), and groups of patrons do not intermingle; 
(2)  Patrons are not permitted to gather in common areas in which people can congregate, dance, or otherwise mingle; 
(3)  In the event that an employee of a food service establishment is confirmed positive for COVID-19 or shows principal symptoms of COVID-19 while at work, the food service establishment has been deep cleaned consistent with Food and Drug Administration and CDC guidance; 
(4)  At establishments offering indoor dining: 

(A)  The number of patrons indoors (or in a designated dining area of a multipurpose venue) does not exceed 50% of normal seating capacity, or 100 persons, whichever is less, provided, however, that this limitation does not apply to soup kitchens and shelters; 
(B)  At food service establishments, or the designated dining area of a multipurpose venue, indoor dining is closed between the hours of 11:00 PM and 4:00 AM; 
(C)  The venue displays, in a prominent location, the MDHHS “Dining During COVID-19” brochure. 

Recommended Best Practices for Agritourism Operations during the COVID-19 Pandemic

The following are recommended best practices to implement at your agritourism operation to keep customers, employees and animals safe.

1. Social Distancing

Ensure six feet of separation between parties or groups - people in the
same party do not have to be six feet apart

– Close or limit traffic in high-density areas of the operation

- Consider moving indoor classes, tours and events outdoors to increase allowed capacities, and to provide better ventilation and social distancing capabilities.

2. Sanitation & Hygiene

– Post signage asking customers not to enter if they are or have recently been sick.

– Conduct frequent cleaning


Replace wood or cloth activities, games, and exhibits with nonporous,
easy-to-clean surfaces such as glass, metal or plastic.

Provide single-use, disposable containers for u-pick. To prevent cross
contamination, do not allow customers to bring their own u-pick

– Limit shared items for customers

Provide handwashing stations and/or sanitizing station in outdoor
operations where customers will handle food or produce.

– Consider closing off high touch surfaces

3. Personal Protective Equipment

–Employers are required to provide facial coverings to all employees.

Ensure that all employees and customers wear face coverings, especially indoors.

To prevent cross contamination, encourage frequent handwashing rather than glove usage, unless gloves are required due to food safety regulations or indicated for use with specific cleaning or sanitizing supplies.

4. Administrative Controls

-Operators must have a COVID-19 preparedness and response plan and make it readily available to employees and customers; train employees; and supervise implementation.

-Employers are required to screen employees for COVID-19 symptoms each day, and keep confidential records that the screenings have taken place. This can be through a verbal screening or a written screening, but the screening must be recorded. If an employee reports any symptoms of COVID-19 (fever, cough, shortness of breath, sore throat, diarrhea) or begins to show symptoms during the workday, they should be excluded from the work place.

- Employees must be trained on:

- Create a policy to keep symptomatic employees home:

Resources for Assistance:

Additional Resources:

 If you have any questions, please contact us at or 616-952-1151.