Level 1

Ohio Person-In-Charge Certification

Ohio requires most foodservice establishments to have one employee with a Person-In-Charge Certification (formerly Level One) on every shift.

Take Trust20’s interactive, online training and assessment to earn your Person-In-Charge Certification in Ohio. The course includes supplemental materials that persons in charge are required by the State of Ohio to review.


English (Spanish coming soon)

Is the Person-In-Charge Certification right for you?

Who is it for?

Ohio requires any foodservice operation or retail food establishment to have a designated person in charge present during all hours of operation if they meet certain conditions.

These parameters include:

  • Businesses in risk level I, II, III, and IV and who received their license after March 1, 2010.
  • Establishments who received their license before March 1, 2010 that have been implicated in a foodborne disease outbreak.
  • Operations that have failed to maintain sanitary conditions set forth by the health department. 
Some establishments may be exempt from these requirements, but you should always verify your requirements with your local jurisdiction.

What does it feature?

Training course
Written exercise
Certification exam

Course Outline

This course is divided into ten sections and a final assessment. The assessment consists of 30 questions, divided equally among the learning objectives. While a passing score is not required, the assessment meets Ohio’s requirements for a verbal or written exercise and prepares persons in charge to demonstrate their knowledge to the health inspector.
  • 1

    Food Safety

    Explains the consequences of a foodborne illness outbreak, how food becomes unsafe, and the government agencies that help to protect our food supply, consumers, and the foodservice industry as a whole.

  • 2

    Food Safety Threats: Contamination

    Discusses the types of contamination, allergens, deliberate contamination, and how to handle a foodborne illness outbreak.

  • 3

    Food Safety Threats: Food Handlers

    Explains how the personal hygiene, handwashing practices, and health of the food handlers in an establishment can impact the safety of the foods your business serves.

  • 4

    Food Safety Threats: Time-Temperature Abuse

    Provides key information about time and temperature controls, the foods that require time and temperature controls, the temperature danger zone, and how thermometers fit into your food safety strategies.

  • 5

    Purchasing, Receiving, Storage

    Discusses the best practices for purchasing, receiving, labeling, dating, and storing foods to maintain safe, high-quality ingredients in your establishment.

  • 6


    Explains the best practices for safely preparing foods, as well as thawing, cooling, and reheating foods.

  • 7


    Provides key information about holding foods with and without temperature controls, guidance for managing the kitchen and serving staff, and addressing special circumstances.

  • 8

    Safe Facilities

    Covers considerations for equipment selection and installation, pest management, and how to handle emergency situations.

  • 9

    Cleaning & Sanitizing

    Provides an overview of how to properly clean and sanitize food contact and non-food contact surfaces.

  • 10

    Food Safety Management

    Discusses key information about active managerial control, food safety management systems, and hazard control programs.

Have any questions?

Visit Help Center
  • Q:

    What’s the difference between Level One and Level Two Certification in Ohio?

    Person-In-Charge, or Level One, Certification in Ohio requires candidates to complete a training course and a verbal or written exercise. Manager, or Level Two, Certification requires candidates to complete a training course and an approved certification exam.

    Both of Trust20’s Ohio-specific products are approved by the State of Ohio and contain supplemental materials that candidates are required to review. Learn more about the differences between Ohio's two food safety certifications on our blog.

  • Q:

    Who developed Trust20’s training, and how do I know it will cover all the relevant information that I need?

    Trust20 partnered with instructional designers, food safety subject matter experts, and food industry professionals to create a course that adheres to the ADDIE Instructional Design Methodology. 

    Our training has also been reviewed by the Ohio Department of Health, and we are on their list of approved providers.

  • Q:

    What is Trust20’s refund and cancellation policy?

    All sales on Trust20’s products are final, non-transferable, and non-refundable. Your training and exam are available for a year once purchased. The course is available for 60 days once you begin. You have two hours to complete your CFPM exam once you begin. There are no extensions to these terms.

  • Q:

    How are the questions formatted on the Certified Food Protection Manager exam?

    All questions are multiple-choice.

  • Q:

    What languages are available?

    It is currently offered in English.

  • Q:

    What is an online proctored exam?

  • Q:

    What does ANAB mean?

  • Q:

    What does the Food Manager Certificate Training cover?

  • Q:

    Does my Food Manager Training and/or Exam expire?

  • Q:

    Will I receive a notice before my training expires?

Visit Help Center

Level 1:

Person-In-Charge Certification

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