WV SB544

Exempts "limited use food preparation facilities" from existing fire code requirements for commercial ventilation hoods and automatic fire suppression systems

Defines limited use facilities as stand-alone food booths operating no more than 15 days per year that are not attached to residential structures (examples include county fair booths, church food vendors, and volunteer fire department kitchens)

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 fumes and vaporized grease

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, working with local fire and health departments, to promulgate rules implementing these provisions