Ohio Person-in-Charge Certification – Level I

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Ohio Person-In-Charge Level I

Languages:  English/Spanish

Approximate Time 1.5 – 2 hours

Certificate:  No Expiration

Ohio Food Code:  Rule 3701-21-25 of the Administrative Code

15.95

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The Ohio food handler course is designed to provide essential training and knowledge for individuals working in the food service industry. This comprehensive program covers various critical topics to ensure food safety, hygiene, and best practices.

Food Safety Basics: The Ohio Person-In-Charge Level I course begins with an introduction to the fundamentals of food safety, emphasizing the importance of preventing contamination and ensuring the wellbeing of consumers.

Microbiology: Participants learn about the types of microorganisms that can cause foodborne illnesses, how they multiply, and the conditions that promote their growth.

Personal Hygiene: Proper handwashing, personal grooming, and the importance of wearing appropriate attire are discussed to minimize the risk of cross-contamination.

Safe Food Handling: This section covers the correct methods for storing, thawing, and cooking food, as well as the safe transportation of food products.

Cleaning and Sanitizing: Participants learn the importance of maintaining a clean food preparation environment, including how to sanitize utensils and surfaces effectively.

Allergen Awareness: Understanding common food allergens and how to prevent cross-contact is crucial in the foodservice industry.

Foodborne Illnesses: The course covers the symptoms, prevention, and reporting of foodborne illnesses, highlighting the role of food handlers in safeguarding public health.
Upon completing the course, participants are equipped with the knowledge and skills necessary to maintain food safety standards and protect public health in the food service industry.

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Ohio Person-in-Charge Certification – Level I Course taken online contains meaningful content informed by standards, information, and data published by the US Food and Drug Administration (FDA), Food Safety and Inspection Service (FSIS) of the US Department of Agriculture (USDA), the US Department of Health & Human Services (HHS), the Centers for Disease Control and Prevention (CDC), the Occupational Safety and Health Administration (OSHA) and State Public Health Departments.