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

HB 2520 changes West Virginia's school meal staffing rules by requiring one cook for every 110 meals prepared and served, effective with the 2026-2027 school year. This replaces the previous tiered system (which varied by meal volume) with a single minimum ratio for all public school districts. The bill directly affects school food service operations, as it sets a new standard for cook-to-meal ratios in school lunch programs. It also defines a school lunch as one full meal and other meals as three-fourths of a lunch for calculation purposes. The change applies to all schools following the new standard, without exceptions.