The State of West Virginia revised Legislative Rule 64CSR17 concerning Food Establishments.  The new Rule adopts the 2005 FDA model Food Code.  Under this rule Local Health Departments are mandated to regulate restaurants, retail food stores, schools, hospitals, bars, day care centers, and any other permanent establishment dealing with food.  Also under this rule, Health Departments regulate Temporary Food Establishments located at fairs, festivals, roadside stands, etc.

Inspections on these facilities are conducted at least twice per year and more often if needed. In addition to the required Health Permit to operate, establishments must insure that all food service workers obtain a Food Handler's Permit.  Classes for  Food Handlers are conducted monthly and are designed to educate the proper techniques, methods, and requirements of a food establishment and it's workers.

For any applications, forms, or regulations refer to the Environmental Forms or Regulations page.  If you have any questions please contact us or call (304)530-6355.

Fight Bacteria!

	Clean - Wash hands and surfaces often
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	Separate - Don't cross contaminate
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	Cook - Cook to proper temperatures
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	Chill - Refrigerate promptly
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	When you prepare food, wash hands with soap
	and hot water before and after handling food, and
	after using the bathroom, changing diapers, or
	handling pets.
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	Use paper towels or clean cloths to wipe up
	kitchen surfaces or spills.  Wash cloths often in
	the hot cycle of your washing machine.
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	Wash cutting boards, dishes, utensils, and
	counter tops with hot, soapy water after
	preparing each food item and before you go on
	to the next item. A solution of 1 teaspoon of
	bleach in 1 quart of water may be used to
	sanitize washed surfaces and utensils.