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Xenia, Ohio 45385

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Effective March 1, 2010, the updates to Chapter 3701-21-25 of the Ohio Administrative Code take effect. This update permits the Ohio Department of Health’s Director to approve courses of study for level one and level two certification in food protection courses, as follows: 

1. A level one certification in food protection course is for basic food handler certification covering the principles of food protection.  This course contains a curriculum that includes a written or verbal exercise as it relates to foodborne illness risk factors. 
2. A level two certification in food protection course is for food protection manager certification.  This course contains at least 15 verified contact hours, excluding the examination and contains a curriculum involving microbiology and foodborne illness and various aspects of proper food handling and proper sanitation, including active managerial control concepts. 

The licensor (GCCHD) shall mandate level one certification in food protection training for Risk Level I, II, III and IV food operations that meet one (1) or more of the following criteria:

1. All Risk Level I, II, III and IV food operations that open on or after March 1, 2010, must have at least one (1) person in charge per shift that is certified in level 1 food protection. Note: Level 2 certification is also acceptable.
2. Your operation is implicated in a foodborne disease outbreak: At least one (1) person in charge per shift must be certified in level 1 or level 2 food protection regardless of when the operation was licensed.
3. When the licensor (GCCHD) determines a failure to maintain the sanitary conditions of the operation: All persons in charge must be certified in level 1 or level 2 food protection regardless of when the operation was licensed. 

5 Keys To Safer Food - (Click Here)

7 Common Allergens  - (Click Here)

Boil Advisory Guidelines - (Click Here)

Cool Foods Correctly - (Click Here)

Date Marking - (Click Here)

Disposable Gloves Use - (Click Here)

Employee Health – (Click Here)

Food Safety Basics for Mobile Food Operations – (Click Here)

Help, Power Is Out -  (Click Here)

The Danger Zone - (Click Here)

On The Serving Line - (Click Here)

Person In Charge (Click Here)

Produce/Salad Areas - (Click Here)

Proper Storage Order (Click Here)

Pot Sink Dishwashing - (Click Here)

Refrigerate For Safety - (Click Here)

Storeroom Basics - (Click Here)

Temps to Remember (Click Here)

4 Ways to Properly Thaw Foods - (Click Here)

Use A Thermometer (Click Here)

Use That Thermometer - (Click Here)

When do you need a FSO License? - (Click Here)

When to Wash your Hands - (Click Here)

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