Ohio Level 1/Level 2 - Food Safety Certification

Ohio Level 1 – FoodHandler - Person-in-Charge (PIC)
Ohio Level 1 food safety training is necessary for employees in the food service and hospitality industry. This 4 hr basic food safety handler training is for a person-in-charge at a food establishment. Person-in-charge means an individual present at a food establishment who is responsible for the operation at the time of inspection.

Ohio Level 2 - Food Manager Certification
Ohio Level 2 is 8-hour detailed food safety training that is applicable to food establishment employees that have supervisory and management responsibility and the authority to direct and control food preparation.

Ohio Department of Health Approved: Learn2Serve Food Safety Management Principles (360Training.com) – View Here

To be fully certified, the ANSI Exam is also needed. This Exam certifies that each food manager has demonstrated – to a certifying organization – that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness.

Ohio Food Safety Certification

  • Level 1 - PIC
  • Level 2 - Food Manager
  • Seafood HACCP
  • HACCP - 4hr
  • HACCP - 16hr

Ohio - Level 1 - Person-in-Charge Food Handler Training

Course Description
Person-In-Charge (formerly “Level One”) – Person-In-Charge (PIC) Certification in Food Protection is a mandated training for the designated person in charge for each shift of a risk level I, II, III, and IV food service operation or retail food establishment if any of the following apply:

  • A food service operation or a retail food establishment initially licensed after March 1, 2010 unless the individual has successfully completed an equivalent or more comprehensive manager certification in food protection course (Manager Certification).
  • A food service operation or retail food establishment has been implicated in a foodborne disease outbreak.
  • The licensor has documented a failure to maintain sanitary conditions in accordance with section 3717.29 of the Revised Code for a retail food establishment or section 3717.49 of the Revised Code for a food service operation.

Credit Hours: 4hrs

Course Outline
At the conclusion of the Food Handler Training Certificate program, you should be able to:

  • Identify biological, physical, and chemical contamination.
  • Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
  • Safely store and prepare meat, poultry, and vegetables.
  • Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
  • Discuss the importance of proper personal hygiene in the workplace.
  • Implement appropriate procedures to receive and store food.
  • Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Course Completion:
A certificate of completion will be issued to individuals who meet the following course requirement:

  • Minimum seat time of 75 minutes
  • Completion of the course and successfully passing the final exam with a minimum passing score of 75%

Individuals who do not pass the exam on the first attempt will be allowed one additional attempt to review the course content and pass the final exam

Level Two Food Manager Certification

Course Description
This is a 8-hour detailed food safety training course that is applicable to food establishment employees that have supervisory and management responsibility and the authority to direct and control food preparation.

Ohio Department of Health Approved: Learn2Serve Food Safety Management Principles (360Training.com) - View Here


The Certified Food Manager (CFM) Training Program accredits and licenses owners or employees of food facilities that supervise the preparation, handling, and/or serving of food.

  • The Food Safety Manager Principles Course provides necessary training to help you prepare for the nationally-accredited ANSI Certification Exam.
  • The ANSI Certification Exam is taken to certify that the food manager has demonstrated that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness.
  • The Food Manager Certification is usually valid for 5 years. However, in a few local jurisdictions this may vary, so make sure to check with your local health authority.

Our Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals. The exam will be proctored by an employee at the 3rd party test center location. * Note: Except Texas - which is entirely online.

Course Hours: 8 Hours
Exam Duration: 1.5 Hours

Course Outline

  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
  • Lesson 3: Contaminants
  • Lesson 4: Food and Temperature Control
  • Lesson 5: Employee Health, Hygiene, and Training
  • Lesson 6: Purchasing, Receiving, and Storing Food
  • Lesson 7: Cleaning and Sanitizing
  • Lesson 8: Pest Control
  • Lesson 9: Facility Design
  • Lesson 10: HACCP System Basics
  • Lesson 11: FDA Guidelines for Developing a HACCP System
  • Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 13: Seafood HACCP
  • Lesson 14: Consumer Steps to Safer Seafood

ANSI-CFP Exam
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.

This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. (*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.)

The Exam must be proctored by an employee at a 3rd party test center location. Schedule your exam online at a computer testing center near you. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)

Help with Exam

  • Before the Exam: To login into the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.

  • To Schedule Your Exam Online:  After purchasing the exam, please click here to schedule your exam. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)

  • Course and Exam Completion Instructions: Upon receiving a passing score of 70%, candidates may print a proof of completion certificate from the LMS. Also, an official certificate will be mailed to candidates within 15 business days of exam completion. Certificate details are provided in this end of course instructions document. (400K- PDF) – Download

Accreditation Reference

American National Standards Institute and the Conference for Food Protection (ANSI-CFP) Accreditation Program

Food Protection Manager Certification Program
Company: 360training.com, Inc.
Accreditation ID: 0975
Website: ANSI (Amercian National Stadards Institute)

Seafood HACCP Safety

Course Description
The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products.

The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Information in this course comes from the Hazardous Analysis and Critical Control Point Principles (HACCP) and Application Guidelines adopted by the USDA and FDA. Code of Federal Regulations 21 CFR Part 123 - Seafood HACCP Regulation - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.

Credit Hours: 1 hr
Cost: $75.00

Course Objectives
After completing this course, the student will be able to:

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish between prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness.


Course Outline

This course will discuss the following topics:

  • Lesson 1: What is HACCP?
  • Lesson 2: Implementation and Maintenance of the HACCP Plan
  • Lesson 3: Seafood HACCP
  • Lesson 4: Consumer Steps to Safer Seafood

Completion of Course
Each quiz must be passed with a miminum of 70% to proceed to the next lesson. Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP: The State-of-the-Art Approach to Food Safety

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Credit Hours: 4 hrs
Cost: $50.00

Course Objectives
After completing this course, the student will be able to:

  • Identify the key points of HACCP
  • Identify the causes of food borne illness
  • Explain the 7 HACCP principles
  • Apply standard operating procedures for food safety and food defense in your operation
  • Follow prerequisite programs for food safety
  • Identify the three classifications of recipes
  • Apply critical control limits
  • Determine critical control points
  • Determine effective corrective actions
  • Complete monitoring forms


Course Outline

The course consists of the following seven units:

  • Unit 1: Introduction to HACCP
  • Unit 2: Food Borne Illness
  • Unit 3: The Seven HACCP Principles
  • Unit 4: Identifying Hazards and Determining Critical Control Points
  • Unit 5: Critical Limits, Monitoring and Corrective Actions
  • Unit 6: Verification and Record Keeping
  • Unit 7: Overcoming Barriers to HACCP Implementation

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

Food Safety HACCP for Retail Food Establishments

Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.

The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.

The course also examines the prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Credit Hours: 16 hrs
Cost: $125.00

Course Objectives
After completing this course, the student will be able to:

  • Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
  • Determine which hazards are significant risks.
  • Determine, write, and validate adequate controls for those hazards.
  • Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
  • Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline
This course will discuss the following topics:

  • Lesson 1: The Food Safety Problem
  • Lesson 2: The HACCP Approach to Food Safety
  • Lesson 3: The Food Safety Management Plan
  • Lesson 4: Physical Hazards in Food
  • Lesson 5: Chemical Hazards in Food: Part 1
  • Lesson 6: Chemical Hazards in Food: Part 2
  • Lesson 7: Biological Hazards: Part 1
  • Lesson 8: Biological Hazards: Part 2
  • Lesson 9: Biological Hazards: Part 3
  • Lesson 10: Biological Hazards: Part 4
  • Lesson 11: Personal Hygiene and Control
  • Lesson 12: Cleaning and Maintenance
  • Lesson 13: Supplies
  • Lesson 14: Menu HACCP
  • Lesson 15: Recipe Engineering

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

Ohio General Food Safety State Requirements

Ohio Food Safety Certification – Level One & Level Two Training
Ohio’s Administrative Code – Food Protection Rule – Chapter 3701-21-25 – Food Safety Certification Program consists of two levels of training:

  • Level One Training – Level One Certification in Food Protection, is a mandated training for the person in charge per shift of a risk level I, II, III, and IV food service operation or retail food establishment.
  • Level Two Training – The Level Two certification in Food Protection is a more extensive training for the food manager and meets the requirement for demonstration of knowledge in rule 3717-1-02.4 (B) of the Administrative Code.
    Our Food Safety Course and Certification Exam are Ohio approved Level Two option: Learn2Serve Food Safety Management Principles from 360Training.com

Ohio Food Safety Contact Info

Ohio Department of Health
Bureau of Environmental Health and Radiation Protection
Food Safety Program
246 North High Street
Columbus, OH 43215
Phone: (614) 644-7416
Web: http://www.odh.ohio.gov/odhprograms/eh/foods/food2.aspx
To find a local Ohio Health Department, click here.

Major cities served: Columbus, Cleveland, Cincinnati, Toledo, Akron, Dayton, Parma, Canton, Youngstown, Lorain, Hamilton, Springfield, Kettering, Elyria, Lakewood, Cuyahoga Falls, Dublin, Powell, Canfield, and many more!

Ohio Food Safety Local Requirements

N/A