Ohio Food Safety Manager Certification

How do I get Person in Charge or Manager Certification in Ohio? 

If you are looking to get your food manager certification in Ohio, you need to: 

1. Understand which type of Ohio certification you need 
2. Complete an Ohio-approved food safety training course  
3. Pass an ANAB-accredited exam (for Level Two certification) 
4. Apply through the Department of Health (for Level Two certification) 

You can easily meet these requirements with Learn2Serve by 360training. Our courses are Ohio-approved for both Level One (Person in Charge) or Level Two (Manager) Certification, and our proctored Certified Food Protection Manager (CFPM) exam is ANAB-accredited.  

What are the Ohio food safety regulations? 

According to the Ohio Department of Health (ODH) rule 3701-21-25, the state requires two different levels of food protection certification for foodservice operations (like a restaurant) or retail food establishments (like a grocery store).  

Food establishments of all risk levels (I, II, III, and IV) need one individual on every shift with "Person-in-Charge (PIC) Certification," which used to be called Level One.  

To earn PIC Certification, you need to complete an approved course through an approved provider, like the Ohio Level One / PIC training offered through Learn2Serve by 360training. 

In addition, businesses with risk levels III or IV need at least one employee per establishment with "Manager Certification," which used to be called Level Two.   

To earn Manager Certification, you need to complete a more extensive approved course through an approved provider, like our Learn2Serve Ohio Level 2 course.  Once you've completed the course, you'll need to pass a proctored exam with an approved provider (like us). Finally, you'll submit an application with the ODH. 

Can you take the Ohio food manager exam online? 

Yes, your exam will be administered through our online proctor service. The Learn2Serve Food Protection Manager Certification Exam is accredited by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP).

Learn more about the policies and procedures required to successfully complete our online proctored exam.

Who should get their food manager certification?

Ohio doesn’t specify which person needs Manager Certification. For most businesses, it's at least one owner, upper-level manager, or chef. Since PIC Certification is required for the PIC of all shifts, it will usually be required for shift managers, department managers, and similar staff lead positions. 

Some employers may require shift managers to get Manager Certification, even though it exceeds their legal obligation. Any PIC that has Manager Certification meets the PIC Certification requirement. 

What does a food manager do and how can they improve food safety?

Food managers juggle a lot of responsibilities, from customer service to operations to human resources and team management. 

But their food safety responsibilities are integrated into almost every part of their job, including: 

• Understanding all food safety regulations and making sure their establishment can pass inspection 
• Training all employees in receiving, storing, preparing, heating, cooling, and holding food safely, along with other food safety procedures  
• Establishing, maintaining, and enforcing food safety procedures, protocols, and policies 
• Conducting frequent self-inspections to ensure food safety 
• Holding food suppliers accountable for meeting adequate food safety standards  
• And more 

Because of the level of liability food managers bear, they earn a significantly higher salary than servers and other food employees. According to wage data from the Bureau of Labor Statistics, here is the average amount of money you can expect to make in senior management positions in the Ohio foodservice industry:

Ohio-approved food safety manager certification is an important qualification for getting one of these jobs. 

Why are food managers in Ohio required to get ANSI certification?  

Foodborne illness is a significant danger throughout the United States, including Ohio. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 720 foodborne illness outbreaks. And the two most common pathogens found were Norovirus and Clostridium —both preventable with the right food safety protocols in place. 

Because food service managers have extensive food safety responsibilities, they're in the best position to prevent foodborne illness outbreaks in their establishment. By requiring them to gain certification through a respected certification program, the state can be sure they're qualified to do so. 

ANSI-accredited certification programs meet the highest standards in food safety. That's why the ANSI CFPM program has the endorsement of the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).