CORONAVIRUS INFORMATION FOR FOOD ESTABLISHMENTS
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Food establishments are being impacted by efforts aimed at controlling the person-to-person spread of the disease.
Governor Jim Justice issued an Executive Order, which is now in effect, formally directing all restaurants and bars in West Virginia to limit service to carry out, drive-thru, and delivery operations only. Restaurants with carry out, drive-thru, and delivery options will still be able to operate those services, even as their dining rooms are temporarily closed. Click here to view the Executive Order.
Governor Jim Justice issued an Executive Order, which is now in effect, formally directing all restaurants and bars in West Virginia to limit service to carry out, drive-thru, and delivery operations only. Restaurants with carry out, drive-thru, and delivery options will still be able to operate those services, even as their dining rooms are temporarily closed. Click here to view the Executive Order.
The WV DHHR Bureau for Public Health has issued guidance for food establishments that are continuing to operate. Click here to view. If you have any questions, please call us at (304) 598-5131 or post your question with our web form.
For the latest Coronavirus information from the CDC, click here.
For the latest information on Coronavirus in West Virginia, click here.
If your business is operating, click here to learn how to help protect the public and your employees.
For the latest information on Coronavirus in West Virginia, click here.
If your business is operating, click here to learn how to help protect the public and your employees.
All MCHD in-person food safety training classes are cancelled until further notice.
Visit our food safety training page for online options.
Visit our food safety training page for online options.
Food Establishments
In order to promote and protect the public's health and ensure that the county's food supply is safe and sanitary, all persons that prepare and serve food to the public or sell packaged foods that require temperature control for safety are permitted and inspected by the Monongalia County Health Department.
There are currently over 850 permitted food establishments in Monongalia County. These include facilities such as restaurants, bars, grocery stores, school cafeterias, hospital cafeterias, day care kitchens, stadium concession stands, mobile food units (food trucks), farmer's markets and temporary food establishments.
There are currently over 850 permitted food establishments in Monongalia County. These include facilities such as restaurants, bars, grocery stores, school cafeterias, hospital cafeterias, day care kitchens, stadium concession stands, mobile food units (food trucks), farmer's markets and temporary food establishments.
All food establishments are required to follow the 2013 FDA Food Code, which is available for download below. All Food Establishments are inspected at least 2 times per year, except for temporary food establishments which are inspected when they set up for an event.
Food Safety
The CDC estimates that 1 in 6 Americans, over 48,000,000 people, get sick from food every year. 128,000 of them are hospitalized and 3,000 die every year from foodborne illness (food poisoning.)
Protect yourself and your family from foodborne illness by using the 4 core practices:
Protect yourself and your family from foodborne illness by using the 4 core practices:
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Clean
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Separate
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Cook
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Chill
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Environmental Health would like to add one more practice to this list:
Report
It is estimated that less than 10% of the people that get sick from eating out at a restaurant or other food establishment ever report their illness to the Health Department. We hope that you never get sick after eating out, but if you do: please click here and let us know!
Report
It is estimated that less than 10% of the people that get sick from eating out at a restaurant or other food establishment ever report their illness to the Health Department. We hope that you never get sick after eating out, but if you do: please click here and let us know!
Food and Retail Establishment Permits
All Food Establishments that are new, being renovated, or have a change of ownership must go through the plan review process. This starts with filling out a plan review application:
Plan Review Application
Water Heater Calculator
Grease Trap Sizing Form
All Food Establishments are required to follow West Virginia 64 CSR 17 - The Legislative Rule for Food Establishments. This rule also incorporates the the 2013 FDA Food Code by reference. It is recommended that you download and keep a copy of the Legislative Rules and the 2013 FDA Food Code at your establishment.
WV 64CSR17 Food Establishments
2013 FDA Food Code
Once plans are approved, you must schedule an inspection with a Sanitarian. They will inspect your Food Establishment to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Every Food Establishment must have at least one person that is a Certified Food Protection Manager. If the Food Protection Manager is not on duty, there must be someone in charge at the facility that has completed the MCHD Person In Charge (PIC) class. All employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
Plan Review Application
Water Heater Calculator
Grease Trap Sizing Form
All Food Establishments are required to follow West Virginia 64 CSR 17 - The Legislative Rule for Food Establishments. This rule also incorporates the the 2013 FDA Food Code by reference. It is recommended that you download and keep a copy of the Legislative Rules and the 2013 FDA Food Code at your establishment.
WV 64CSR17 Food Establishments
2013 FDA Food Code
Once plans are approved, you must schedule an inspection with a Sanitarian. They will inspect your Food Establishment to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Every Food Establishment must have at least one person that is a Certified Food Protection Manager. If the Food Protection Manager is not on duty, there must be someone in charge at the facility that has completed the MCHD Person In Charge (PIC) class. All employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
Farmer's Markets
Vendors at a farmer's market that sell packaged foods that require temperature or time control for safety (TCS Food) or that prepare food at the farmer's market are required to obtain a Food or Retail Permit for a Farmer’s Market from the Health Department.
Examples of TCS foods includes meat, eggs, poultry, fish, dairy products, desserts that are cream filled or have cream cheese, meringue, whipped cream, fresh pasta, and cooked foods.
There are 3 types of farmer's market vendor permit:
A Farmer's Market Vendor Permit costs $50 per year.
All Food Service vendors must have a Certified Food Protection Manager and all staff should have a current food handler's card. Food safety training is recommended for Retail and Consignment permits.
Go to the Food Safety Training Page for additional information.
A Farmer's Market Vendor Permit is valid at only at Farmer’s Markets locations in Monongalia County.
A Temporary Food Establishment Permit is required if you plan to set up at any other event or location outside of a farmer’s Market.
Note: This section does not apply to Mobile Food Units at farmer's markets.
Vendors that sell produce and non-TCS packaged and bottled foods are exempt from permitting. However, these products may have specific labeling or other requirements for retail sale. Refer to the Farmer’s Market Vendor Guide or Contact the WV Department of Agriculture at 304-558-3550.
Examples of TCS foods includes meat, eggs, poultry, fish, dairy products, desserts that are cream filled or have cream cheese, meringue, whipped cream, fresh pasta, and cooked foods.
There are 3 types of farmer's market vendor permit:
- Retail - Vendor that sells packaged and bottled TCS Foods
- Consignment - Vendor (3rd party) that sells packaged and bottled TCS foods for other vendors.
- Food Service - Vendor that prepares and sells food at the farmer's market.
A Farmer's Market Vendor Permit costs $50 per year.
All Food Service vendors must have a Certified Food Protection Manager and all staff should have a current food handler's card. Food safety training is recommended for Retail and Consignment permits.
Go to the Food Safety Training Page for additional information.
A Farmer's Market Vendor Permit is valid at only at Farmer’s Markets locations in Monongalia County.
A Temporary Food Establishment Permit is required if you plan to set up at any other event or location outside of a farmer’s Market.
Note: This section does not apply to Mobile Food Units at farmer's markets.
Vendors that sell produce and non-TCS packaged and bottled foods are exempt from permitting. However, these products may have specific labeling or other requirements for retail sale. Refer to the Farmer’s Market Vendor Guide or Contact the WV Department of Agriculture at 304-558-3550.
Temporary Food Establishment Permits
Temporary food establishments are food vendors that set up at special events such as fairs, festivals, and football games. In 2018 the Monongalia County Health Department inspected over 200 temporary food establishments.
All temporary food establishments must be operated in conjunction with a fair, festival, football game, or other special event. A temporary food establishment permit is valid for a maximum of 14 days at the location where it is issued.
All persons that wish to operate a temporary food establishment must submit an application to the Health Department at least 7 days prior to the event.
Temporary Food Establishment Application
Temporary food establishments are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
All employees at a temporary food establishment must have a current food handler's card. It is recommended that the person in charge of each temporary food establishment also have food protection manager's training.
Go to the Food Safety Training Page for additional information.
All temporary food establishments must be inspected by a Sanitarian from the Health Department before they start serving food to the public.
To help insure a problem free inspection, all temporary food establishments should make sure that they have the following:
1. A hand washing station
2. A utensil washing station (if multi-use utensils are used)
3. Sufficient cold and hot holding (depending on the foods served)
4. Single use gloves
5. Sanitizer and test strips
6. A stem thermometer for checking food temperatures
For more information:
Temporary Food Establishment Guidelines
All temporary food establishments must be operated in conjunction with a fair, festival, football game, or other special event. A temporary food establishment permit is valid for a maximum of 14 days at the location where it is issued.
All persons that wish to operate a temporary food establishment must submit an application to the Health Department at least 7 days prior to the event.
Temporary Food Establishment Application
Temporary food establishments are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
All employees at a temporary food establishment must have a current food handler's card. It is recommended that the person in charge of each temporary food establishment also have food protection manager's training.
Go to the Food Safety Training Page for additional information.
All temporary food establishments must be inspected by a Sanitarian from the Health Department before they start serving food to the public.
To help insure a problem free inspection, all temporary food establishments should make sure that they have the following:
1. A hand washing station
2. A utensil washing station (if multi-use utensils are used)
3. Sufficient cold and hot holding (depending on the foods served)
4. Single use gloves
5. Sanitizer and test strips
6. A stem thermometer for checking food temperatures
For more information:
Temporary Food Establishment Guidelines
Mobile Food Units
All Mobile Food Units (food trucks and hot dog carts) that are new, being renovated, or have a change of ownership must go through the plan review process. This starts with filling out a plan review application:
Mobile Food Unit Plan Review Application
All mobile food units are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
Once plans are approved, you must schedule an inspection with a Sanitarian. They will inspect the mobile food unit to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Every mobile food unit must have at least one person that is a Certified Food Protection Manager. If the Food Protection Manager is not on duty, there must be someone in charge at the mobile unit that has completed the MCHD Person In Charge (PIC) class. All employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
Mobile Food Unit Plan Review Application
All mobile food units are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
Once plans are approved, you must schedule an inspection with a Sanitarian. They will inspect the mobile food unit to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Every mobile food unit must have at least one person that is a Certified Food Protection Manager. If the Food Protection Manager is not on duty, there must be someone in charge at the mobile unit that has completed the MCHD Person In Charge (PIC) class. All employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
Vending Machines
All vending machines that have foods which require temperature control for safety must have a permit from the Health Department. To obtain a vending machine permit you must submit a Food Establishment application:
Food Establishment Application
Vending machines are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
Once the application is approved, you must schedule an inspection with a Sanitarian. They will inspect the vending machine to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Food Establishment Application
Vending machines are required to follow the 2013 FDA Food Code. It is recommended that you download a copy of the 2013 FDA Food Code. You can download the food code from the FDA website.
Once the application is approved, you must schedule an inspection with a Sanitarian. They will inspect the vending machine to make sure that it meets the 2013 FDA Food Code and that it can be operated in a safe an sanitary manner.
Bake Sales and Non-profit Organizations
There are certain situations where 501(c)3 non-profit organizations can sell certain types of foods to the public without having to obtain a permit. Contact Environmental Health at 304-598-5131 if you feel that this may apply to you. You can also download the following forms:
Bake Sale Application
Exemption Application
Bake Sale Application
Exemption Application
