Level One Certification in Food Protection (PIC Training)

Partners with Ohio Department of Health 

For Level One Certification in Food Protection (PIC Training)

This course has been customized in partnership with the Ohio Department of Health (ODH #89-96) to meet local regulation requirements.

Level One Certification in Food Protection is mandated training for the person in charge per shift of a risk level I, II, III, and IV food service operation or retail food establishment in the following instances:

• 1. When a new food service operation or a new retail food establishment is licensed after March 1, 2010, unless the individual has successfully completed an equivalent or more comprehensive certification in food protection course.
  2. When a food service operation or retail food establishment has been implicated in a foodborne disease outbreak.
  3. When the licensor has documented a failure to maintain sanitary conditions as per section 3717.29 of the Revised Code for a retail food establishment or section 3717.49 of the Revised Code for a food service operation.

Upon successful completion of your course and test, you will print your State of Ohio Person in Charge/Level One Training Certificate.

Fully Audio/Visual Learning Experience

The StateFoodSafety.com course content is presented using mixed media including on-screen text, video, illustrations, interactivity, and question-and-answer. The entire course is presented in full audio; however, learners may choose to read the narration in partnership with the audio, or read only and mute the narration.  The course and test is available in full audio in all languages, with the option of text-only learning, to facilitate the needs of those with hearing loss, vision loss, limited literacy, and learning disabilities. StateFoodSafety.com also provides a printable version of the training with the purchase of each Online Food Service Worker Course for those students who prefer a hard-copy learning experience.

The Online Ohio Food Handler Training Course Learning Objectives

1. Encourages a personal commitment to safe food handling behaviors
2. Drives home the connection between food worker behavior and foodborne illness
3. Increases commitment to maintaining good personal hygiene
4. Teaches essential behaviors to prevent cross-contamination
5. Provides understanding of time and temperature controls to promote workplace vigilance
6. Encourages personal commitment to a proper response when experiencing exclusion illness symptoms
7. Motivates food workers to use proper cleaning and sanitizing procedures
8. Helps food workers value their role in the food safety culture

Whether you cook for the general public or your family or yourself, the information contained in this course is beneficial for everyone who prepares food.