HB 2956 Text

H. B. 2956

(By Delegates C. White, Marshall, Compton,

Hatfield, Hubbard, Poling and Fleischauer)

[Introduced March 21, 2001; referred to the

Committee on Education then Finance.]

A BILL to amend and reenact section thirteen, article two, chapter eighteen-a of the code of West Virginia, one thousand nine hundred thirty-one, as amended, relating to gradually phasing in an increase of the number of meals to be prepared by school cooks; changing the optional use by the county boards of the guidelines to a compulsory one.

Be it enacted by the Legislature of West Virginia:

That section thirteen, article two, chapter eighteen-a of the code of West Virginia, one thousand nine hundred thirty-one, as amended, be amended and reenacted to read as follows:
ARTICLE 2. SCHOOL PERSONNEL.
§18A-2-13. Mandatory guidelines for full-day and half-day cooks.

(a) The following guidelines are ~~optional~~ mandatory guidelines that county boards ~~may~~ shall use when scheduling full-day and half-day cooks:

Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked

1-90

12.00

91-135

1.5

12.00

136-180

12.00

181-225

2.5

12.00

226-270

12.00

271-315

3.5

12.00

316-360

12.00

361-405

4.5

12.00

406-450

12.00

451-495

5.5

12.00

496-540

12.00

541-585

6.5

12.00

586-630

12.00

631-675

7.5

12.00

676-720

12.00

721-765

8.5

12.00

766-810

12.00

811-855

9.5

12.00

856-900

12.00

(b) Commencing with the fall session of the year two thousand one, the mandatory guidelines that county boards shall use when scheduling full-day and half-day cooks are as follows:

Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked

1-100

13.33

101-150

1.5

13.33

151-200

13.33

201-250

2.5

13.33

251-300

13.33

301-350

3.5

13.33

351-400

13.33

401-450

4.5

13.33

451-500

13.33

501-550

5.5

13.33

551-600

13.33

601-650

6.5

13.33

651-700

13.33

701-750

7.5

13.33

751-800

13.33

801-850

8.5

13.33

851-900

13.33

901-950

9.5

13.33

951-1000

13.33

(c) Commencing with the fall session of the year two thousand two, the mandatory guidelines that county boards shall use when scheduling full-day and half-day cooks are as follows:

Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked

1-105

14.00

106-159

1.5

14.13

160-213

14.20

214-267

2.5

14.24

268-321

14.27

322-375

3.5

14.29

376-429

14.30

430-483

4.5

14.31

484-537

14.32

538-591

5.5

14.33

592-645

14.33

646-699

6.5

14.34

700-753

14.34

754-807

7.5

14.35

808-861

14.35

862-915

8.5

14.35

916-969

14.36

970-1023

9.5

14.36

1024-1077

14.36

(d) Commencing with the fall session of the year two thousand three, the mandatory guidelines that county boards shall use when scheduling full-day and half-day cooks are as follows:

Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked

1-110

14.66

111-165

1.5

14.66

166-220

14.66

221-275

2.5

14.66

276-330

14.66

331-385

3.5

14.66

386-440

14.66

441-495

4.5

14.66

496-550

14.66

551-605

5.5

14.66

606-660

14.66

661-715

6.5

14.66

716-770

14.66

771-825

7.5

14.66

826-880

14.66

881-935

8.5

14.66

936-990

14.66

991-1045

9.5

14.66

1046-1100

14.66

A meal prepared for a school lunch shall be established as a whole meal. Other meals shall be equal to three fourths of a school lunch meal.

NOTE: The purpose of this bill is to require boards of education to follow the statutory guidelines as to the number of cooks to the number of meals to be served; and to modify the number of meals to be prepared per cook for the following three years.

Strike-throughs indicate language that would be stricken from the present law, and underscoring indicates new language that would be added.

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