Según el Departamento de Salud de Ohio, "A partir del 1 de marzo de 2017, cada operación de servicio de alimentos y establecimiento minorista de alimentos de nivel de riesgo III y nivel de riesgo IV debe tener al menos un empleado con responsabilidad de supervisión y gestión y la autoridad para dirigir y controlar los alimentos. preparación y servicio que ha obtenido la Certificación de Gerente de Ohio en protección de alimentos."

Yes, Ohio mandates that food service operations and retail food establishments classified as Risk Level III or IV have at least one staff member with Manager Certification in Food Protection (formerly Level Two). This certification ensures that the individual has completed extensive training in food safety management. ?

What are Risk Levels III and IV?

• Risk Level III: Establishments that handle raw foods requiring time-temperature control, such as cooking, cooling, and reheating.?

• Risk Level IV: Facilities engaging in processes like reheating bulk quantities of food more than once every seven days or serving primarily high-risk clientele.

 To earn your certification:

1. Complete an approved food safety training course

2. Pass a nationally accredited certification exam

3. Submit an application to the Ohio Department of Health for official certification

The certification is valid for five years. Renewal is required after the expiration date.

Yes, if the food truck is classified as Risk Level III or IV, it must have a certified food manager. Local permitting and health inspections also apply.

Any resort, lodge, casino, horse racing track, or car racing venue that operates a food service area classified as Risk Level III or IV is required to employ a certified food manager.

Yes—if they prepare or serve unpackaged food that requires temperature control (like deli sandwiches, hot meals, etc.), they fall under Risk Level III or IV and need a certified food manager.

Yes. Food service locations at theme parks and theaters must have certified food protection managers if they engage in higher-risk food preparation.

Yes. Catering services that prepare, transport, and serve food—especially hot and cold menu items—are typically Risk Level III or IV and must meet the food manager certification requirement.

Yes. School kitchens and culinary training programs that prepare food for students or the public must have certified food protection managers in charge.

Cottage food producers in Ohio are allowed to prepare specific non-potentially hazardous foods (such as baked goods and jams) from home without certification. However, they cannot prepare or sell foods that require refrigeration or advanced preparation. While not required, food safety training is strongly encouraged.

Yes, but local health departments in Columbus, Cleveland, Cincinnati, Toledo, Akron, and other cities may enforce additional guidelines. Always check with your local health authority to confirm local compliance details.

You can take the FMC® Food Manager Certification Exam online or through an approved proctor. FMC® offers:

• Online training and exam bundles

• Remote proctoring or in-person testing options

• Immediate certificate access after passing