If you searched for the Ohio Department of Health Manager Certification in Food Protection, you are looking for Ohio’s Level 2 food safety certification—the more advanced of the two certification levels the Ohio Department of Health requires for food service operations in the state. Understanding exactly what this certification is, how it differs from Ohio’s Level 1 Person-in-Charge certification, and what the ODH application process involves will save you significant time and prevent compliance errors before your next health inspection.
This guide explains what the Ohio Department of Health Manager Certification in Food Protection requires under Ohio Administrative Code 3701-21-25, who is legally required to hold it, how it differs from the Person-in-Charge certification, what the exam tests, and what steps follow after passing.
What Is the Ohio Department of Health Manager Certification in Food Protection?
The Ohio Department of Health Manager Certification in Food Protection—formerly called Level 2 certification—is a state-issued credential that demonstrates a food service manager’s knowledge of food safety principles, Ohio food code requirements, and operational management responsibilities.
It is issued directly by the Ohio Department of Health after a candidate completes an approved course of study of at least 15 verified contact hours, passes an ANAB-CFP Accredited exam, and submits a formal application to the ODH along with proof of course completion and a copy of the exam certificate. This application step is unique to Ohio — most states do not require a separate state-level application after passing an accredited exam.
The legal authority for this certification sits in Ohio Administrative Code 3701-21-25, which governs food safety certification requirements for food service operations and retail food establishments across the state. The ODH Food Safety Program, located at 246 North High Street, Columbus, Ohio 43215, administers the certification and approves the courses of study candidates must complete.
Ohio's Two-Tier Certification System — Level 1 vs Level 2
Ohio is one of a small number of states that operates a two-tier food safety certification system. Understanding the difference between the two levels is critical before determining which one applies to your establishment.
Person-in-Charge (PIC) Certification — Level 1
The PIC Certification is required for the designated person in charge of every shift at food service operations and retail food establishments of all risk levels—I, II, III, and IV. Every establishment in Ohio, regardless of risk level, must have at least one PIC-certified individual present during each operating shift.
PIC Certification is earned by completing an ODH-approved course covering six core topic areas. It does not require passing a nationally accredited exam, and it does not expire under current ODH rules. It is a lower-level, shift-specific credential.
Manager Certification in Food Protection — Level 2
The Manager Certification in Food Protection is required for food service operations and retail food establishments designated as risk level III or IV. These are higher-risk operations — full-service restaurants, school cafeterias, nursing homes, and establishments that handle raw proteins, perform multiple preparation steps, or serve highly susceptible populations.
Unlike the PIC Certification, the Manager Certification requires completing a more extensive approved course of study of at least 15 verified contact hours, passing an ANAB-CFP Accredited exam, and submitting a formal application to the ODH. A manager holding this certification satisfies the PIC requirement as well — the Level 2 credential covers and supersedes Level 1.
The Manager Certification in Food Protection is held by an individual, not an establishment. A certified manager may only be counted toward one physical location. If you operate multiple risk level III or IV establishments, each location requires its own separately certified manager.
Who Is Required to Hold the Manager Certification in Food Protection
Under Ohio Administrative Code 3701-21-25, the Manager Certification in Food Protection is required for at least one employee at every food service operation or retail food establishment designated as risk level III or IV.
Risk level III operations are those that handle or prepare food using procedures with multiple preparation steps, including cooking, cooling, and reheating. This covers most full-service restaurants, delis, and food service operations that cook raw proteins for immediate service.
Risk level IV operations present a higher potential risk because they involve one or more of the following: multiple temperature controls across multiple preparation steps, offering ready-to-eat raw or undercooked animal proteins, using freezing for parasite destruction, serving highly susceptible populations, including immunocompromised or elderly individuals in healthcare or assisted living facilities, or using time in lieu of temperature as a food safety control.
The ODH determines an establishment’s risk level at the time of licensing based on the facility’s menu and food handling processes. If you are unsure of your establishment’s risk level, contact your local health department — they are the licensing and inspection authority for food service operations in their jurisdiction.
What the Exam Tests
The Food Protection Manager Certification exam is a 75-question, multiple-choice, closed-book assessment. A minimum score of 70% is required to pass. Confirm the exact passing threshold with your exam provider before sitting, as this may vary slightly by exam form. The exam covers the eight core topic areas of food safety management.
Temperature control for safety covers the temperature danger zone, minimum internal cooking temperatures, cooling requirements, hot and cold holding standards, and reheating procedures for previously cooked and cooled foods.
Foodborne illness and pathogen identification cover the major pathogens tested on the exam—Norovirus, Salmonella, E. coli O157:H7, Hepatitis A, and Listeria monocytogenes—with emphasis on onset times, symptom profiles, associated foods, and correct management responses specific to the Ohio food code environment.
Personal hygiene and employee health cover handwashing requirements, illness reporting procedures, and when employees must be excluded from food handling versus restricted to non-food-contact duties.
Cross-contamination prevention covers refrigerator storage hierarchy, allergen cross-contact prevention, equipment sanitation, and maintaining food safety throughout the flow of food from receiving through service.
Cleaning and sanitizing covers the distinction between cleaning and sanitizing, sanitizer types and correct concentrations, required contact times, and how to verify sanitizer effectiveness.
HACCP principles cover all seven principles applied to operational scenarios—conducting hazard analyses, identifying critical control points, establishing critical limits, monitoring, taking corrective actions, verification, and record keeping.
Allergen management covers the nine major food allergens under federal law — milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — and how to prevent cross-contact and respond to customer allergen disclosures.
Ohio regulatory compliance covers ODH-specific requirements, including the two-tier certification system, risk level classifications, the ODH application process, and what health inspectors verify during routine inspections.
The Ohio-Specific Application Process
Passing the ANAB-CFP Accredited exam is not the final step in Ohio. Unlike most states, where passing the exam produces an immediately valid certificate, Ohio requires candidates to submit a formal application to the ODH after passing.
The application requires three things: a completed ODH Manager Certification in Food Protection application form, proof of course completion, and a copy of the exam certificate. The application can be submitted by email to foodsafety@odh.ohio.gov or by mail to the ODH Food Safety Program, 246 North High Street, Columbus, Ohio 43215. Confirm current submission requirements directly with the ODH before applying.
One timing requirement that catches many candidates off guard: Ohio requires the training and the exam to be completed within one year of each other. If more than twelve months pass between completing an approved course and passing the exam, the training certificate may not be accepted as part of the ODH application. Complete both steps within the same twelve-month window.
Once the ODH reviews and approves the application, the state issues the official Ohio Manager Certification in Food Protection certificate. This is the document inspectors look for during health department inspections at risk level III and IV establishments.
AAA Food Handler’s program includes the ANAB-CFP Accredited exam. Upon passing, your exam certificate is available for immediate download, which is the document needed for the ODH application.
Does the Ohio Manager Certification in Food Protection Expire?
Once the ODH reviews and approves your application, the state issues a permanent Manager Certification in Food Protection certificate that does not carry an expiration date under current ODH policy—this is subject to change. However, ANAB and the Conference for Food Protection recommend retaking the certification exam every five years to maintain current knowledge of food safety standards and Ohio food code updates.
Confirm current renewal expectations with your local health department, as local enforcement standards may vary from the statewide ODH position.
For a complete breakdown of what the Food Protection Manager Certification exam tests and how to prepare, see the Food Protection Manager Certification Exam page.
How Can AAA Food Handler Help You Earn the Ohio Department of Health Manager Certification in Food Protection?
AAA Food Handler offers the Food Protection Manager Certification exam through an ANAB-CFP Accredited program — meeting the exam accreditation standard required by the Ohio Department of Health for the Manager Certification in Food Protection.
Training is 100% online, self-paced, available in English and Spanish, and accessible on any device. The exam is included in the certification package. Upon passing, your exam certificate is available for immediate download—the document you need to complete the ODH application for the official state Manager Certification in Food Protection.
Certification through AAA Food Handler is recognized according to applicable Ohio Department of Health and local county health department requirements. Compliance depends on meeting the specific rules of your establishment type, risk level, and local jurisdiction. Always confirm current ODH application procedures and local enforcement requirements with your local health department before submitting your application.
Frequently Asked Questions (FAQs)
What is The Ohio Department of Health Manager Certification in Food Protection?
It is Ohio’s Level 2 food safety certification, required under Ohio Administrative Code 3701-21-25 for at least one employee at food service operations and retail food establishments designated as risk level III or IV. It requires completing an approved course of at least 15 verified contact hours, passing an ANAB-CFP Accredited exam, and submitting a formal application to the ODH.
Who Needs the Manager Certification in Food Protection in Ohio?
Food service operations and retail food establishments designated as risk level III or IV must have at least one employee holding the Manager Certification in Food Protection. Risk level is determined by the ODH at the time of licensing based on the facility’s menu and food handling processes.
How is the Manager Certification in Food Protection Different From the Person-in-Charge Certification?
The PIC Certification (Level 1) is required for the designated person in charge of every shift at all risk level establishments. The Manager Certification in Food Protection (Level 2) is required only for risk level III and IV operations, requires passing a nationally accredited exam, and involves a formal ODH application. Holding the Level 2 certification satisfies the Level 1 PIC requirement.
Does the Ohio Manager Certification in Food Protection Expire?
Under the current ODH policy, the state-issued certificate does not carry an expiration date. However, ANAB and the Conference for Food Protection recommend retaking the certification exam every five years. Confirm current renewal expectations with your local health department.
What is the Minimum Passing Score for The Ohio Food Manager Certification Exam?
A minimum score of 70% is required to pass the ANAB-CFP Accredited Food Protection Manager Certification exam. Confirm the exact passing threshold with your exam provider before sitting, as this may vary slightly by exam form.
Can I Use an Out-Of-State Food Manager Certification in Ohio?
Ohio provides an application process that allows candidates with an existing food manager certification from another state to submit their course of study to the ODH for review and potential approval. Contact the ODH Food Safety Program at foodsafety@odh.ohio.gov to confirm whether your existing certification qualifies before applying.
How Long Does Ohio Food Manager Certification Training Take?
Ohio requires at least 15 verified contact hours of approved food safety training for the Manager Certification in Food Protection—more than the 8-hour requirement in states like Illinois. Training can be completed online at your own pace. The exam is separate and must be completed within one year of finishing the training.
