Food Safety Program
The State of West Virginia revised Legislative Rule 64CSR17 concerning Food Establishments. The new Rule adopts the 2013 US FDA Food Code. Under this rule Local Health Departments are mandated to regulate restaurants, retail food stores, schools, hospitals, bars, day care centers, and any other permanent establishment dealing with food.
Priority violations are conditions that have the potential of causing a food-borne illness. If you have any questions, please contact us.
Temporary Food Training
The purpose of the food handlers card training program is to prepare food handlers to enter the workforce by providing the required food safety information as specified by regulations of the workers' state or local government. Use the link below to register:
Manager Level Food Training
In addition to the required Health Permit to operate, establishments must ensure that all food service workers are properly trained. These classes are designed to educate the proper techniques, methods, and requirements of a food establishment and its workers. See our document here for more State Approved Food Manager Courses.
Feel free to contact the health department with any questions or concerns.
Farmers Market Vendor Guide
West Virginia Department of Health and Human Resources (WVDHHR), West Virginia Department of Agriculture (WVDA), and the West Virginia Farmers Market Association have worked together with other members of the West Virginia Food Safety and Food Defense Task Force to develop the Farmers Market Vendor Guide. This guide provides consistent information for farmers, food vendors, and sanitarians who work together to provide fresh, safe, and quality food for the consumer. This document is to be used for guidance to determine what food items may be sold and the conditions that must be met at the point of sale.
National Recall Information
In an effort to keep the citizens of Berkeley- Morgan County current on all regional and national recalls, please refer to Recalls.gov. If you have any additional questions or concerns, please contact us for more information.
Clean - Wash hands and surfaces often
Separate - Don't cross-contaminate
Cook - Cook to proper temperatures
Chill - Refrigerate promptly
When you prepare food, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets.
Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.