As of March 1, 2017: Each risk level III and risk level IV food service operation (FSO) and retail food establishment (RFE) shall have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
ServSafe Manager’s Course is held quarterly at the Erie County Health Department and approved through the Ohio Department of Health.
2024 Course Schedule:
April 11 & 18
September 12 & 19
This course is held in a classroom setting. You will be given a textbook on the first day of class. The book is supplemented by a PowerPoint presentation, videos, in-classroom demonstrations as well as quizzes and in-class participation.
An examination is given at the end of day 2. It is not open book or open notes. It is required to pass this test with a 70% or higher to pass the course.
All passing scores receive a ServSafe® Manager’s Certification and an Ohio Department of Health Manager’s Certification in Food Protection. The Ohio Department of Health Manager’s Certification in Food Protection is required to be visible during food inspections.
To speak to an instructor/proctor please contact Heather Hayes (419) 626-5623 ext. 5104 or email@example.com
When the ServSafe Manager’s certified person is not present in your risk level III and IV establishment, at least one person per shift, designated as the Person-in-Charge of the food establishment is to have Person-in-Charge certification. If you are a new risk level I or II facility, opened after 2010, you are required to have one person per shift to have Person-in-Charge certification. It is a good suggestion for mobile food operators to complete this course as well.
You may choose to take this course online through ServSafe®. Please make sure you put your state as Ohio. The Food Handler course is not approved as Person-in-Charge. This course is roughly 3 hours and costs $22.00 per person. Once completed, print off your certificate and keep in your establishment for review during food inspections.