Ohio Food Manager Certification

Yes. In Ohio, at least one person at every Risk Level III and IV food establishment must hold an Ohio Department of Health–approved Manager Certification in Food Protection (formerly Level Two). This requirement applies to operations such as full-service restaurants, schools, hospitals, caterers, and any facility that prepares, cools, reheats, or serves food to high-risk populations.

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.