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Food Safety Program

The State of West Virginia revised Legislative Rule 64CSR17 concerning Food Establishments.  The new Rule adopts the 2005 FDA model 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.  Also under this rule, Health Departments regulate Temporary Food Establishments located at fairs, festivals, roadside stands, etc.

In addition to the required Health Permit to operate, establishments must insure that all food service workers obtain a Food Handler's Permit.  Classes for  Food Handlers are conducted monthly at the health department or can be obtained anytime by going to StateFoodSafety™ - Food Handlers Card (print certificate and bring to Health Department for credit) or for a statewide card click here. These classes are designed to educate the proper techniques, methods, and requirements of a food establishment and it's workers.


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 Grant 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.

Fight Bacteria!

  1. Clean - Wash hands and surfaces often
  2. Separate - Don't cross contaminate 
  3. Cook - Cook to proper temperatures 
  4. Chill - Refrigerate promptly 
  5. 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. 
  6. Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine. 
  7. Wash cutting boards, dishes, utensils, and counter tops 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. ​​

Environmental Services