Clarifying process of ventilation and fire suppression for limited use food preparation facilities

Senate Bill 544 clarifies fire and ventilation rules for small-scale food vendors like county fair booths, church kitchens, and volunteer fire department food services - defined as facilities operating 15 days or less annually. It removes the requirement for expensive commercial-grade hoods and automatic fire suppression systems that previously applied to these limited-use facilities. Instead, the bill mandates simpler safety measures: grease fire extinguishers, one extinguisher per 1,000 square feet (minimum two), staff fire safety training, constant equipment monitoring, and basic ventilation for cooking areas. The West Virginia State Fire Marshal will create detailed rules to implement these provisions.