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 Manager Certification in Food Protection according to Rule 3701-21-25 of the Ohio Administrative Code.
NOTE: The Manager Certification in Food Protection 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 PIC certification in food protection training.
Person-in-Charge (PIC) Certification 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.
ServSafe: Manager Certification in Food Protection 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 Manager Certification in Food Protection course. This 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 inquiries.
- 3 Compartment Sink
- 3.1.16 Ohio Food Code Changes
- 5 keys to Safer Food
- 7 Common Allergens
- Bare Hand Contact
- Blender Handout
- Boil Advisory Guidelines
- Cook Chill Sous Vide
- Date Marking
- Employee Illness Decision Guide
- Employee Illness Reporting Guide
- Food Safety and Power Outages
- 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
- Produce/Salad Areas
- Product Cooking Temps
- Safe Food After a Power Outage
- Storeroom Basics
- Temperatures to Remember
- Thermometer Calibration
- Time in Lieu Temps 4 and 6 Hrs
- Use That Thermometer
- Visible Can Defects
- When do you need a license