This bill proposes the addition of a new section, 16-6-11a, to the Code of West Virginia, specifically addressing ventilation and fire suppression requirements for limited use food preparation facilities. The legislation recognizes that current fire codes impose stringent requirements on these facilities, such as the installation of costly ventilation hoods and automatic fire suppression systems, which are more suited for full-scale commercial kitchens. The bill aims to create a more accommodating regulatory environment for limited use food preparation facilities, which include county fair food booths, church and non-profit vendors, and volunteer fire department kitchens, allowing them to operate without the same level of financial burden.

The bill defines "limited use food preparation facilities" as those that operate for no more than 15 days per year and are not attached to residential structures. It stipulates that existing fire code rules regarding ventilation hoods and automatic fire suppression do not apply to these facilities. Instead, it establishes specific equipment requirements, such as the presence of fire extinguishers and training for personnel on fire safety. Additionally, the West Virginia State Fire Marshal, along with local fire and health departments, is tasked with creating rules to implement these provisions effectively.

Statutes affected:
Introduced Version: 16-6-11a