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 are permitted and inspected by the Monongalia County Health Department. In addition, all persons that sell packaged foods that require temperature control for safety must obtain a permit.
There are currently over 800 permitted food establishments in Monongalia County. These include establishments 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 2005 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. |
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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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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!
Plan Review Application
Water Heater Calculator
Grease Trap Sizing Form
All food establishments are required to follow the 2005 FDA Food Code. It is recommended that you download a copy of the 2005 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 food establishment to make sure that it meets the 2005 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 has attended the MCHD Food Manager's Training Class. Also, all employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
- Definition: Potentially Hazardous Food – A food that needs temperature control for safety.
Category 1: Whole fruits and vegetables – No Permit or Registration Required
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If you are selling whole uncut vegetables, fruits, or nuts or prepackaged non-potentially hazardous foods that were packaged in a permitted facility then you don’t have to register or get a permit from the Health Department.
Category 2: Canned products and baked goods (non-potentially hazardous) – Registration Required
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If you are selling non-potentially hazardous foods such as jams and jellies, apple butter, molasses, sorghum, honey, maple syrup, dehydrated fruits and vegetables, vinegar, cookies, cakes, and other desserts, bread and pepperoni rolls, dry goods, spice mixes, and herbal supplements, packaged processed meats (such as jerky) , dehydrated pasta, or any other ‘homemade’ non-potentially hazardous packed or bottled products then you need to submit a Registration Form to the Health Department. There is no fee for registration.
If you are offering samples of non-potentially hazardous foods registration is also required. All persons that are offering samples must have a hand washing station, single service utensils, and disposal gloves. Refer to the Temporary Food Establishment Guidelines for details on how to set up a hand washing station.
Note: All foods must be in ‘ready-to-serve form’ (no food preparation required at the market.) All acidified foods (such as hot pepper jams and jellies) must be bottled or packaged in a facility that has a Food Manufacturing Permit from the West Virginia DHHR.
Category 3: Packaged potentially hazardous foods – Uniform Farmer’ Market Vendor Permit Required
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If you are selling a packaged food that is potentially hazardous such as dairy, meat, eggs, poultry, fish, desserts that are cream filled or have cream cheese, meringue, or whipped cream, fresh pasta, processed meats that are unpackaged or potentially hazardous, or any other packed or bottled product that is potentially hazardous then you need to obtain a Unified Farmer’s Market Permit from the Health Department.
There are 2 types of Unified Farmer's Market Permit:
1. Single County – This permit costs $15 per year and is valid in the county where it is issued.
2. Statewide – This permit costs $25 per year and is valid in any county in West Virginia.
Permits must be displayed at all times in a location that is visible to the public. This is especially important if you have a statewide permit and you are operating in multiple counties.
Category 4: Consignment Farmer’s Market
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A Consignment Farmer’s Market sells farm and food products for other farmer's market vendors. It is defined as:
"A farmers market in which two or more vendors deliver their own farm and food products to a common location maintained by a third party that markets the vendors’ products and receives a percentage share of the profits from sales, with the individual vendor retaining ownership of the farm and food product until it is sold."
A Consignment Farmer’s Market Permit costs $50 per year and is valid at any Farmer’s Market location in Monongalia County.
Category 5: On-site Food Preparation – Farmer’s Market Food Service Permit Required
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If you are doing any food preparation at a farmer’s market including, but not limited to, cooking, cutting/chopping, heating, or mixing of foods or drinks, or if you are offering samples of potentially hazardous foods then a Farmer’s Market Food Service Permit is required. This permit costs $50 per year and is valid at any Farmer’s Market location in Monongalia County. Refer to the Temporary Food Establishment Guidelines for details on how to set up this facility.
Note: This Permit is valid at Farmer’s Markets only. A Temporary Food Establishment Permit is required if plan to set up at any other event or location outside of a farmer’s Market.
All products (other than whole vegetables, fruits, and nuts) have specific labeling requirements. Refer to the Farmer’s Market Vendor Guide or Contact the WV Department of Agriculture for specific labeling requirements.
Go to the Food Safety Training Page for additional information.
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 2005 FDA Food Code. It is recommended that you download a copy of the 2005 FDA Food Code. You can download the food code from the FDA website.
All employees at a temporary food establishment must have a current MCHD Food Handler's Card. It is recommended that the person in charge of each temporary food establishment also have food 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 Unit Plan Review Application
All mobile food units are required to follow the 2005 FDA Food Code. It is recommended that you download a copy of the 2005 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 2005 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 has attended the MCHD Food Manager's Training Class. Also, all employees must have a current Food Handler's Card.
Go to the Food Safety Training Page for additional information.
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 2005 FDA Food Code. It is recommended that you download a copy of the 2005 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 2005 FDA Food Code and that it can be operated in a safe an sanitary manner.
Bake Sale Application
Exemption Application
