For Additional Program Information Call
|Angela Henderson, RS
(216) 201-2000 ext. 1206
|Paul DeSario, RS, PhD
(216) 201-2000 ext. 1243
Food safety education is a primary component of the Cuyahoga County Board of Health (CCBH) food protection program. We offer food safety instruction and education to both the industry and the public.
CCBH food inspectors (sanitarians) use the inspection component as an educational opportunity to reinforce correct food handling procedures with food employees.
Educational requirements are outlined in the Ohio Administrative Code, 3701-21-25. The code identifies the operator(s) with food safety knowledge as the “Person in Charge” (PIC).
There are two kinds of food safety certification levels: Level I and Level II. Both meet the requirements of the “Person in Charge.”
As of March 1, 2010, changes to the food code were added that require all new food shop operators to have at least one “Person in Charge” on duty at all times.
As of March 1, 2017, each risk level 3 and risk level 4 licensed food shop is required to have at least one management or supervisory employee with a level 2 certification in food protection.
The Ohio Department of Health approves and maintains a list of classes and providers on its website.
Level I Certification in food protection provides basic safety and food handling training for the student. It is recommended for entry level food workers.
The Person In Charge (PIC) class is offered in a traditional classroom format and takes approximately three hours to complete. It includes a test that one must pass to receive their certificate. Classes are typically scheduled and held in our offices as well as other area locations. Study guides can be found at bottom of this page with the applications. Spanish version study guide is available.
CCBH also offers a corporate version of our Person In Charge training. If you would like this training held at your facility, designed specifically to meet the needs and concerns of your food shop operation, please contact our office. Requirements for a corporate Person In Charge training is a minimum of twenty (20) students and an appropriate location (equipped to allow for presentation, tables, chairs, etc.).
Go to the Fee Schedule section below to view fees, the current schedule and/or download an application and study guide.
The Level II certification provides in-depth training for food managers and is designed for those following a career in the food industry. It includes 16 hours of course work with a test. The type of class offered by CCBH is Servsafe.
Created by the National Restaurant Association as a way to certify food career professionals, the 16-hour course uses a textbook and all attendees must pass a final exam. The textbook is provided with payment of class fees.
The exam is administered and proctored by CCBH registered sanitarians.
The new ServSafe Manager 7th Edition Book and ServSafe Manager 7th Edition Online Course are now accepted by the Ohio Department of Health. Under the ServSafe Manager Instructor Resources section of www.servsafe.com, you will be able to download a new Ohio Student Supplement, that is specific to Ohio.
Please remember that the State of Ohio (ODH) requires the level two course presentation to be 15 hours (not including time taken for breaks). Students should familiarize themselves with the Ohio Food Code to ensure all requirements are met.
DUE TO THE HIGH DEMAND FOR THIS CLASS, we suggest that you call our office at (216) 201-2000 to verify the class you are interested in attending is still open. We have posted a partial 2018 schedule of training dates below.
The class is typically offered at the CCBH office in Parma and is scheduled at various times throughout the year. Unfortunately, due to an extensive update to our offices and meeting space in the spring and summer of 2018, the classes currently scheduled will be held at other locations. Classes can also be scheduled off-site if the applicant can guarantee a minimum of twenty (20) students and provide an appropriate location for the training classes. Additional classes will be scheduled later in 2018 based on the availability of our building and other off-site training venues.
The ServSafe course is also offered online through the National Restaurant Association Educational Foundation’s website. For details on how to take the online course, please follow this link.
Things to Remember About the Online Course:
National Restaurant Association On-Line Food Allergy Training for Food Operators
Do your employees know the major food allergens? If asked, could they tell customers what allergen is present in your ingredients? The National Restaurant Association® (NRA) has launched the new ServSafe Allergens online course.
The new online training course was created in partnership with Food Allergy Research & Education (FARE) to help restaurants address food allergens. “The ServSafe Allergens online course is designed to help both front-of-the-house staff and back-of-the-house operations better understand how to accommodate the growing number of guests with food allergies. Those who deal with this life-threatening condition are often unsure which restaurants can safely accommodate them — if at all.”
Visit: http://www.foodallergens.com/ for more details about the course. This course is not sponsored by CCBH.
Level I Person in Charge (PIC) class – $30
Corporate Rate (20-50 students) – $600
Level II ServSafe class – $175
Test or Retest Only – $65
ServSafe Test Application Only (for online class, retest or recertification)
ServSafe Online Course (National Restaurant Association Educational Foundation)