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Person In Charge / ServSafe Training Classes

For Information Call

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Angela Henderson, RS
Program Manager
(216) 201-2000 ext. 1206
ahenderson@ccbh.net
Paul DeSario, RS, PhD
Supervisor
(216) 201-2000 ext. 1243
pdesario@ccbh.net

Program Background

Portrait of a smiling female chef with hands crossed in the kitchen

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.”

ServSafe2

As of March 2010, changes to the food code were added that require all new food shop operators after this date to have at least one “Person in Charge” on duty at all times.

 Starting 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

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 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 scheduled on an annual basis at CCBH 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 20 or more 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.

New  PIC study guide in Spanish . Guía de estudios en Español

Level II Certification

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.

Students please remember Ohio(ODH) requires the level two course presentation to be 15 hours (not including time taken for breaks). Students familiarize yourself with the Ohio Food Code to ensure all requirements are met.

DUE TO THE HIGH DEMAND FOR THIS CLASS we suggest you call our office (216) 201-2020 to verify the class your are interested in attending is still open.

The class is offered at the CCBH office in Parma and is scheduled at various times throughout the year.
Classes can be scheduled off-site if the applicant can guarantee 20 students and an a location.
The ServSafe course is also offered online through the National Restaurant Association Educational Foundation’s website. For details about how to take the online course, please follow this link.

Things to Remember About the Online Course: 

  • The ServSafe test must be taken at a proctored site.
  • The fee to take the Servsafe exam at our office is in addition to the fee charged by the online site.
  • Exams are given on the last day of the regular scheduled classes.
  • Be sure to download and fill out the application completely.
  • Other ANSI approved class and or test providers  use this link.

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.

Fee Schedule

Level I Person in Charge (PIC) class  – $30
Corporate Rate (20-50 students) – $600

Level II ServSafe class – $175
Test or Retest Only –   $65

Applications-Testing Dates -Several Locations

Level I – PIC

Level II – Servsafe –Accepting applications for January 2018 class

2018 Full Schedule will be posted here in December of 2017  

Call our office @ 216-201-2020 & press 3 for any further questions or concerns.

Level II –Servsafe—link to class application.

 

ServSafe Test Application Only (online class and retest)

ServSafe Online Course (National Restaurant Association Educational Foundation)



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