Level 2

Ohio Manager Certification

Ohio requires most foodservice establishments to have one person with a Food Manager Certification (formerly Level Two) on staff. 

Take Trust20’s interactive, online training and then schedule your Certified Food Protection Manager Exam to earn your Manager Certification in Ohio. The course includes supplemental materials that managers are required by the State of Ohio to review.


English (Spanish coming soon)

Certification Details

Step 1

Create an Account

Once you have purchased your certification package, you will be able to log into your account and choose between starting your training or continuing on to our testing platform partner, Meazure Learning, to schedule your exam session.

You will also receive a confirmation email from Trust20 that contains your receipt and instructions for getting started on your course. You will also receive a few emails from Meazure Learning that cover important details about the exam process. 

You may schedule your exam at any time, but we strongly recommend that you complete your training before your testing session.

Step 2

Take Training + Review Course Supplement

Step 3

Schedule Exam + Test Equipment

Step 4

Launch Exam

Step 5

Take Exam

Our certification exam is ANAB-accredited and Ohio-approved

Trust20's online, remote-proctored Certified Food Protection Manager exam is accredited by the ANSI National Accreditation Board (ANAB) and Conference for Food Protection (CFP). This exam meets the requirements for food manager certification in most states, but please confirm your local requirements with the health department.

Trust20 is an ANAB-Accredited Provider Accreditation #9065
Who is the ANSI National Accreditation Board (ANAB)?

The ANSI National Accreditation Board, a wholly owned subsidiary of the American National Standards Institute, is a non-governmental organization that provides accreditation services to public- and private-sector organizations. They are the largest multi-disciplinary accreditation body in the western hemisphere.

Learn more about ANAB and why accreditation matters

Course Outline

This course is divided into ten sections and includes a PDF containing the supplemental materials that managers are required by the State of Ohio to review.
  • 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.

Impartiality Statement:

Trust20 understands and values the importance of impartiality in carrying out our certification activities. Trust20 has documented structures, policies, and procedures to manage conflicts of interest and ensures the objectivity of our certification activities. We identify and document any possibilities for conflicts of interest whether they arise from within or from the activities of related bodies. Trust20 will not provide certification to any body related to a conflict of interest.

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 2:

Manager Certification

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