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Temporary Food Service Operations
Requirements for WVU Campus Organizations
WVU organizations interested in giving or selling food items to the public for their organization’s fund raisers or other charitable causes must comply with West Virginia Food Service Regulations. There are two options for Campus Organizations to follow:Non-profit, educational, religious, or charitable organizations can utilize WV Code 16-6-3 exemption allowance for temporary food services that do not operate more than 14 days a year. If desired, these groups can complete and submit an exemption form to Monongalia County Health Department concerning their temporary food service operation.
All other food service operations not qualifying for exemptions must contact their local health department in order to obtain A TEMPORARY FOOD SERVICE PERMIT. More information concerning Temporary Food Services can be found at the Monongalia County Health Department’s web site.
NOTE: T
he Monongalia County Health Department will not recognize exemption requests for
commercial/ for-profit temporary food service operations even if the exemption
is requested by one of the aforementioned exempt organizations on their behalf.
To be exempt from the requirements of the West Virginia Food Service Regulations
the temporary food service operation must be operated by persons from the non-profit,
educational, religious, or charitable organization submitting the exemption request.
In either case WVU requires all food service activities and operations on WVU Campuses to be maintained and operated in a sanitary and safe manner. To assist organizations in meeting food sanitation requirements several documents provided by the WV State Health Department can be accessed by the following links:
Additionally, there are numerous safety requirements that must be met by temporary food service operations on campus and a few of the more common and important issues are as follows:
Electric power must be provided in compliance with the National Electric Code (NEC). Outdoor activities must use extension cords that are in good condition, must use circuits that have Ground Fault Circuit Interrupters and are grounded, cords and equipment must not be located as to be a tripping hazard, and any other NEC requirement that applies to your particular operation.
Means of egress and walkways cannot be blocked or restricted.
Tents must meet NFPA requirements for flammability. View Environmental Health and Safety’s Tent Safety Tip Sheet.
Whether indoors or out, deep fat fryers MUST NOT be used without prior approval of Environmental Health and Safety. (This does not include fryers in permanent food service operations that have been approved by the State Fire Marshal’s office.)
Propane fuel sources cannot be used or stored indoors. O ther requirements as applicable.
In order to help organizations have a safe and successful event Environmental Health and Safety is available for assisting WVU personnel and Student Organizations with questions or issues concerning their food related campus fund raising activities.