Health Department

All Ohio food facilities must have a designated person-in-charge (with the level one food safety certification) present at the food service operation or retail food establishment during all hours of operation. Each risk level III and risk level IV food service operation and retail food establishment must have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service; that person should obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.

2024 Food Safety Training Opportunities through the Cincinnati Health Department

For other online or in-person training opportunities in the state of Ohio, visit: 

http://www.healthspace.com/Clients/Ohio/Ohio_Website_Live.nsf/FoodCertifications.xsp