This bill amends the Code of West Virginia to establish mandatory guidelines for the scheduling of full-day and half-day cooks in schools. It changes the previous optional guidelines to a requirement that county boards shall adhere to a minimum ratio of one cook for every 110 meals prepared and served. The bill also updates the meal ranges and corresponding number of cooks needed, replacing the previous meal ranges with new ones that reflect the updated ratio.

Additionally, the bill specifies that beginning with the school year 2026-2027, the minimum ratio of school cooks will be enforced as one cook for every 110 meals. This change aims to ensure adequate staffing in school kitchens to meet meal preparation needs effectively. The bill reflects a significant shift in how school meal preparation is managed, emphasizing the importance of maintaining a sufficient number of cooks to support student nutrition.

Statutes affected:
Introduced Version: 18A-2-13