West Virginia's Food Safety Information Resources indicate they follow the FDA 2013 Food Code. 

West Virginia Department of Health also allow for all ANAB-CFP Certified Food Manager Courses to be accepted within the state.  This indicates that FMC^® Food Managers Certification is a fully accepted program within West Virginia.

West Virginia also indicates that give local health departments responsibility to confirm and manage inspections and permits.  Check with your local health deparmtnet on any other requirements they may have.

Yes. The West Virginia Department of Health and Human Resources (WVDHHR) requires certain food establishments to have a Certified Food Protection Manager (CFPM) on staff. This includes businesses that handle, prepare, or serve potentially hazardous foods.

Yes. FMC^® is ANAB-CFP accredited, meeting the national certification standard required by West Virginia. It is accepted by all county and local health departments across the state.

• Enroll in the FMC® training and/or certification exam.

• Complete the optional online training at your own pace.

• Pass the FMC® exam with a score of 70% or higher.

• Download your certificate immediately, valid for five years.

FMC^® is recognized and accepted statewide, including in:

• Charleston

• Huntington

• Morgantown

• Parkersburg

• Wheeling

• Martinsburg

• Beckley

• Fairmont

• Clarksburg

• Weirton

FMC^® certification is valid in all West Virginia counties and municipalities.

Yes. Food trucks that prepare, cook, or serve food must have a certified food protection manager on staff. Certification is verified during local inspections and licensing.

Yes. Full-service restaurants, taverns, and grills serving potentially hazardous foods are required to have a certified food manager as part of state and local food safety compliance.

Yes. Establishments such as resorts, lodges, casinos, horse racing tracks, and car racing venues that operate food service kitchens are required to employ at least one certified food protection manager.

Only if they prepare food. Stores that offer hot bars, made-to-order meals, or delis must have a certified food manager. Prepackaged-only stores typically do not require certification.

Yes. Facilities serving ready-to-eat foods like popcorn, pizza, or nachos must have certified food managers if they meet the criteria for high-risk food handling.

Yes. Catering businesses that prepare and serve food off-site are considered high-risk and are required to employ a Certified Food Protection Manager.

Yes. K–12 schools and postsecondary culinary training programs that prepare food for students or the public must have certified food managers supervising kitchen operations.

West Virginia permits cottage food operations to sell non-potentially hazardous foods (like baked goods, jams, and candies) without a license or inspection. Certification is not required for cottage food producers, but strongly recommended for food safety knowledge and business credibility.

 Yes. FMC^® offers multiple testing options:

• Online with remote proctoring

• On-site via EduProctor™ for group settings

• At Prometric test centers (if preferred)

FMC^® certification is valid for five years and meets requirements throughout West Virginia and nationwide.

• State-approved and nationally recognized

• ANAB-CFP accredited

• Fast, online training and certification options

• Trusted by restaurants, schools, food trucks, and caterers

• Instant certification access with QR-code verification