Get Your Ohio Person-in-Charge Certification — It’s Fast and Easy

In Ohio, what’s often referred to as a food handlers card is actually called the Person in Charge (PIC) Certification in Food Protection (formally “level one” training). This training, which is more in-depth than standard food handler training, is required by the Ohio Department of Health for the designated PIC for each shift of a risk level 1, 2, 3, and 4 foodservice operation.

The PIC is the one who is responsible for a foodservice operation at the time of a health inspection.

The certification is required in the following instances:

• When a new foodservice operation or retail food establishment is licensed after March 1, 2010, unless the individual has completed a more comprehensive certification (like Food Manager Certification).
• If the establishment has been implicated in a foodborne illness outbreak.
• If the licensor documents failure to maintain sanitary conditions as per Ohio regulations.

Here’s what each risk level entails:

Risk Level 1: This level covers operations with minimal food handling and the lowest risk of foodborne illness. Examples include:

• Convenience stores selling pre-packaged snacks and beverages.
• Coffee shops brewing coffee without food preparation.

Risk Level 2: These establishments involve slightly more handling but low risk of pathogen growth. Examples include:

• Ice cream shops serving hand-dipped commercial ice cream.
• Establishments reheating commercially processed foods, like soups, for immediate sale.
• Cafeterias holding precooked time/temperature-controlled for safety (TCS) food at proper temperatures.

Risk Level 3: This level includes establishments where raw food is handled or prepared, requiring stricter controls. Examples include:

• Restaurants cooking and assembling TCS foods, like burgers or salads.
• Delis slicing ready-to-eat meats and cheeses.
• Establishments operating soft-serve ice cream or frozen yogurt machines.

Risk Level 4: The highest risk level applies to complex operations or those serving high-risk populations. Examples include:

• Healthcare facilities preparing food for immunocompromised patients.
• Catering businesses reheating bulk leftovers.
• Sushi restaurants offering raw or undercooked animal products.
• Schools performing activities requiring a HACCP plan, like sous vide cooking.

To make it simple, if you work in a place where food is served to the public — like a restaurant, food truck, convenience store, bakery, healthcare facility, or childcare center — at least one person per shift must have the Ohio PIC Certification in Food Protection.