|Angela Henderson REHS
216.201.2000 ext 1206
|The inspection reports for every food operation that we license are publicly available.|
Food safety education is a critical component of our food protection program. Our goal is to work together with our local operators so that they can provide a consistently safe and healthy environment for their staff and customers.
We specialize in food safety instruction and education for industry professionals, and also provide food safety guidance for the general public.
Educational requirements are outlined in Ohio Administrative Code, 3701-21-25. The code identifies the operator(s) with food safety knowledge as the Person-in-Charge (PIC).
Types of certification
There are two kinds of food safety certification levels: Person-in-Charge, formerly known as Level 1, and ServSafe, formerly known as Level 2.
As of March 1, 2010, changes to the food code were added that require all new food operators to have at least one Person-in-Charge on duty at all times.
As of March 1, 2017, all Risk Level 3 and Risk Level 4 licensed food operations are required to have at least one management or supervisory employee with a ServSafe certification in food protection.
ServSafe certification provides in-depth training for food managers and is designed for those following a career in the food industry.
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 staff.
Please remember that the Ohio Department of Health requires the presentation of this course to be 15 hours (not including time taken for breaks).
Students should familiarize themselves with the Ohio Uniform Food Safety Code to ensure that all requirements are met.
NOTE: There is a change of location for the classes being held in January 2022. Classes will NOT be held in our offices in Parma.
The location for the January ServSafe classes is the JACK Thistledown Racino, which is located at 21501 Emery Road in North Randall. Class times remain the same as previously scheduled, from 9 a.m. – 3 p.m.
For directions, please call the Thistledown Racino at 216.662.8600.
The ServSafe Manager 7th Edition Book and ServSafe Manager 7th Edition Online Course are now accepted by the Ohio Department of Health.
ServSafe manager’s course – $175 per person
Test or Retest Only – $65
Please contact Angela Henderson or call 216.201.2000 for more information.
The ServSafe course is offered online through the National Restaurant Association Educational Foundation’s website.
Click here for details about the online course.
Things to Remember About the Online Course:
National Restaurant Association Online 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 course was created in partnership with Food Allergy Research & Education (FARE) to help restaurants properly 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 servsafe.com for more details. This course is not sponsored by CCBH.
Links and Resources
American National Standards Institute (ANSI): ANSI-approved class and course providers can use this link
ServSafe Online Exam & Retest Application – for online class, retest or recertification only