Education & Training

Effective March 1, 2016, the Ohio Uniform Food Safety Code was updated that, in part, impacted the training of food employees and management.  Rule 3717-1-02.4 requires that by March 1, 2017, at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to Rule 3701-21-25 of the Ohio Administrative Code.   

NOTE: The level two certification training course must be an Ohio-approved course as determined by the Ohio Department of Health and applies to all Risk Class III and IV food operations.  All Risk Class I – IV facilities must still have a Person-in-Charge (PIC) at all times of operation that has at least the level one certification in food protection training.   

1.   Level 1 Certification in Food Protection Person-In-Charge (PIC) Course

The Ohio Uniform Food Safety Code requires that all food facilities have a person-in-charge (PIC) working at all times.  To be a PIC, an employee should understand food safety procedures that relate to the operation.  This class will teach food safety principles necessary to be a PIC.

2.    ServSafe: Level 2 Certification in Food Protection Manager’s Course

Each Risk Level III and IV FSO and RFE shall have at least one (1) employee that “has supervisory and management responsibility with a Level Two Certification in Food Protection training.  This 15-hour course is a detailed study of food safety procedures and prevention of foodborne illnesses. Developed by The National Restaurant Association Educational Foundation, this HACCP-based course gives participants national, state and local recognition as certified in food safety.

The Food Protection program of Greene County Public Health (GCPH) offers workshops on food safety. Each class is designed to promote proper food handling procedures to prevent foodborne illness.  Please reference the Food Training links below. You may also contact Greene County Public Health for any other questions or concerns.   

 Food Training:

  Food Training Schedule

  Food Training Registration Form

  Frequently Asked Questions 

 Education Material:

3 Compartment Sink Produce/Salad Areas
3.1.16 Ohio Food Code Changes Product Cooking Temps
5 keys to Safer Food Storeroom Basics
7 Common Allergens Temperatures to Remember
Bare Hand Contact Thawing
Blender Handout Thermometer Calibration
Boil Advisory Guidelines Time in Lieu Temps 4 and 6 Hrs
Cook Chili Sous Vide Use That Thermometer
Cooling Visible Can Defects
Date Marking When do you need a license
Employee Illness Decision Guide  
Employee Illness Reporting Guide  
Food Safety Basics for Mobile food operations  
Food Storage Order  
Glove Use  
Help, Power is Out  
Label Requirements  
No Bare Hand Contact  
On The Serving Line  
Person In Charge  
Pot Sink Dishwashing  



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