WV HB2074

Creates exemptions from commercial fire codes requiring ventilation hoods and automatic fire suppression systems for "limited use food preparation facilities" such as county fair food booths, church vendors, and volunteer fire department kitchens

Defines limited use food preparation facilities as stand-alone food preparation booths operating no more than 15 days per year and not attached to residential structures

Requires alternative safety measures including handheld grease fire extinguishers, at least two fire extinguishers per 1,000 square feet of cooking space, and reasonable ventilation for dispersing fumes

Mandates that workers receive basic training on cooking fire dangers and extinguisher use, and that cooking equipment be constantly monitored during operation

Directs the West Virginia State Fire Marshal, with local fire and health departments, to establish rules implementing these provisions