Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

HB 5045 changes West Virginia school meal staffing rules to require one cook for every 110 meals prepared and served, effective for the 2027-2028 school year. This replaces the current tiered system, which set varying cook-to-meal ratios based on meal volume (e.g., 1 cook for 1-90 meals). County school boards must now use this fixed minimum ratio when scheduling cooks for school lunch programs. The bill directly affects all public school food service staff in West Virginia.