All food operations, including license risk level 1, 2, 3, and 4, are required to have at least one person in charge per shift certified in Level 1 Food Protection. Some operations that opened prior to March 1, 2010 are not required, but encouraged, to have one person in charge per shift certified in Level 1 Food Protection OAC 3701-21-25(I). All entry level food workers would benefit from this training.
A Level 1 Certification can be obtained by attending an in-person training offered by an approved provider and passing the exam offered as part of the class, or by completing an online training and passing the online exam (no proctor is required).
The Environmental Specialist that inspects your facility may be able to schedule an in-person class for your staff if there are at least 15 students that will be in the class.
ServSafe® offers an approved online Level 1 Training course that can be accessed by following the steps below:
(When using Google Chrome)
Click here for a complete list of other approved online Level 1 training courses. Type “online” in the box labeled "county."
Course content: Food source, personal hygiene and handwashing, cross contamination, cleaning/sanitizing of equipment and utensils, and proper cooking, cooling, and holding of food.
One employee that has supervisory and management responsibility and authority to direct and control food preparation must obtain Level 2 Certification in Food Protection. This applies only to food facilities that have a Risk Level 3 or 4 license OAC 3717-1-2.4(A)(2).
A Level 2 Certification can be obtained by attending an in person class offered by an approved provider and passing the exam offered as part of the class, or by completing an online class and passing an exam proctored by an approved provider. Lorain County Public Health is an approved provider of Level 2 examinations and will be proctoring the exam in 2019.
2019 Exam Schedule
For those completing the online training, LCPH will be proctoring the exams in 2019. To reserve a seat for an, exam submit a completed registration form, your record of training, and the exam fee at least 4 days before the exam date.
Purchasing the online ServSafe Manager Course
Course content: Food source, personal hygiene, cross contamination, cleaning/sanitizing of equipment and utensils, and proper cooking, cooling, and holding of food microbiology, foodborne illness, facility design and construction, and active managerial control.