Senate Bill No. 573
(By Senators Yost, Edgell D. Hall, Kirkendoll, Stollings, Tucker, Fitzsimmons and Cookman)
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[Introduced February 13, 2014; referred to the Committee on Education; and then to the Committee on Finance.]
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A BILL to amend and reenact §18A-2-13 of the Code of West Virginia, 1931, as amended, relating to establishing cook-meal ratios for full-day and half-day cooks in schools.
Be it enacted by the Legislature of West Virginia:
That §18A-2-13 of the Code of West Virginia, 1931, as amended, be amended and reenacted to read as follows:
ARTICLE 2. SCHOOL PERSONNEL.
§18A-2-13. Cook-meal ratios for full-day and half-day cooks.
The following guidelines are optional guidelines that county boards may use cook-meal ratios shall be used by county boards when scheduling full-day and half-day cooks:
Number of Number of Average Number of
Meals Cooks Meals Served Per
Cook's Hours Worked
1-90 1 12.00
91-135 1.5 12.00
136-180 2 12.00
181-225 2.5 12.00
226-270 3 12.00
271-315 3.5 12.00
316-360 4 12.00
361-405 4.5 12.00
406-450 5 12.00
451-495 5.5 12.00
496-540 6 12.00
541-585 6.5 12.00
586-630 7 12.00
631-675 7.5 12.00
676-720 8 12.00
721-765 8.5 12.00
766-810 9 12.00
811-855 9.5 12.00
856-900 10 12.00
1-125 1 16.67
126-188 1.5 16.67
189-250 2 16.67
251-313 2.5 16.67
314-375 3 16.67
376-438 3.5 16.67
439-500 4 16.67
501-563 4.5 16.67
564-625 5 16.67
626-688 5.5 16.67
689-750 6 16.67
751-813 6.5 16.67
814-875 7 16.67
876-938 7.5 16.67
939-1000 8 16.67
1001-1063 8.5 16.67
1064-1125 9 16.67
1126-1188 9.5 16.67
1189-1250 10 16.67
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 establish cook-meal ratios for full-day and half-day cooks in schools.
Strike-throughs indicate language that would be stricken from the present law, and underscoring indicates new language that would be added.