Fight Bacteria!

Clean - Wash hands and surfaces often

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Separate - Don't cross contaminate

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Cook - Cook to proper temperatures

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Chill - Refrigerate promptly

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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.

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Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

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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.

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.

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.

food safety

1-304-873-1531

60 Pennsylvania St

West Union, WV 26456

National Recall Information

In an effort to keep the citizens of Doddridge 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.

Inspections on these facilities are conducted at least twice per year and more often if needed. In addition to the required Health Permit to operate, establishments must insure that all food service workers obtain a Food Handler's Card. Classes for Food Handlers are conducted the first Monday of each month, please see our News and Events for the next class date and time.


*Coming Soon*  

If you wish to obtain your food handlers card online, please visit StateFoodSafety™ - Food Handlers Card. After you complete the course, print out your certificate and make sure your employer has a copy of it.  Once an individual has taken on line course, print out the certificate and bring it to the Health Department as proof of training. You will then be required to fill out and turn in a completed TB Risk Assessment Form which the nurse will review. If no TB tine test (PPD) is needed you will then be issued your Food Handler’s Permit by the Health Department. If the TB Risk Assessment Form deems a PPD needs to be done the nurse will do the test which has to be read 72 hours later. If negative the Health Department will then issue you your Food Handler’s Permit. If it is positive further follow up will be needed before you can obtain your Food Handler’s Permit.