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

HB 2074 exempts small, temporary food operations like county fair booths, church vendors, and fire department kitchens from requiring expensive commercial ventilation hoods and automatic fire suppression systems. Instead, it mandates simpler safety measures: at least two fire extinguishers per 1,000 square feet (including grease-specific extinguishers if cooking with grease), constant monitoring of cooking equipment, and basic ventilation to disperse fumes. The bill defines "limited use facilities" as stationary booths operating 15 days or fewer annually, separate from residential structures. The West Virginia State Fire Marshal will establish specific rules for these requirements in collaboration with local fire and health departments. This change directly affects non-profits, community groups, and seasonal vendors currently burdened by full commercial fire code standards.