OHIO MANAGER AND FOOD HANDLER REQUIREMENTS

PUBLISHED ARTICLE

July 27, 2016 | EcoSure Food Safety Monitor

By Miriam Eisenberg, MS, RD, CP-FS

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Earlier this year, the State of Ohio modified their Manager and Food Handler certification requirements.

In Ohio, there are two levels of certification:

  • Level One certification in food protection is for basic food handlers
    • This requirement has been in place for some time now. At least one person on staff per shift needs to have this certification. The certification is obtained by completing PIC Level One training and testing. Both the training and the testing must be approved by the Ohio State Department of Health.
  • Level Two certification in food protection is for manager certification:
    • This requirement will go into effect March 1, 2017. The rule states that each food establishment has one managerial/supervisory employee on staff (not per shift) with this certification. This certification is obtained by completing PIC Level Two training (15 hours in-person or 10-12 hours online) and passing a test. Both the training and the testing must be approved by the Ohio State Department of Health. An official certificate will be given for the training and the testing and they are both essential for PIC Two approval.
    • This is required for Risk 3 and 4 facilities which conduct food preparation activities. Click here for additional details.
    • Specific courses are approved by the State of Ohio as are the four ANSI-approved manager certification exams - ServSafe, Learn2Serve, National Registry and Prometric. The instructor of the approved course must also be approved by Ohio and must also issue the Ohio certificate. If someone has their ANSI-exam certificate from elsewhere, they must apply to Ohio for reciprocity.

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