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, which include county fair food booths and non-profit food vendors, mandating costly installations such as ventilation hoods and automatic fire suppression systems. The bill aims to create a more suitable regulatory framework for these limited use facilities, which are defined as those operating for no more than 15 days per year and not attached to residential structures.

Under the new section, existing fire code rules regarding ventilation hoods and automatic fire suppression will not apply to limited use food preparation facilities. Instead, the bill outlines specific equipment requirements, such as the provision of fire extinguishers and training for personnel on fire safety. It also mandates that cooking equipment be monitored during operation and that adequate ventilation be provided to manage fumes. Furthermore, the West Virginia State Fire Marshal, along with local fire and health departments, will be responsible for establishing rules to implement these provisions effectively.

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