Last verified: June 2026. Confirm with the Ohio Department of Health or your local health district before paying.
Ohio doesn’t use a food handler card like most states. Instead it has a two-tier certification system tied to an establishment’s risk level — and which tier applies depends on your role and what the kitchen does. Here’s the breakdown.
Quick answer
Ohio (under OAC 3701-21-25) does not require a worker food handler card. It requires two role-based certifications:
- Person-in-Charge (PIC) certification — formerly “Level One.” Required for the designated person in charge on every shift at risk-level I–IV establishments (with conditions). No exam — a training course plus a short exercise; the certificate doesn’t expire.
- Manager certification — formerly “Level Two.” Required for at least one employee at risk-level III and IV establishments. Requires a training course plus passing the ANSI-CFP accredited exam.
Why Ohio has two levels
Ohio assigns each establishment a risk level (I–IV) based on how hazardous its food handling is — from selling only prepackaged drinks (Level I) up to extensive cooking, cooling, and reheating (Levels III–IV). The certification you need scales with that risk: everyone needs a trained Person-in-Charge on shift; higher-risk kitchens additionally need a certified Manager.
Person-in-Charge (Level One), in detail
- Who: the designated person responsible for the operation at the time of inspection, on each shift, at risk-level I–IV establishments.
- How: complete an Ohio Department of Health–approved course (about 4 hours / 120 minutes online) plus a verbal or written exercise. No proctored exam.
- Expiration: the PIC certificate does not expire.
- Trigger conditions: generally required for establishments licensed after March 1, 2010, those implicated in a foodborne-illness outbreak, or those cited for failing to maintain sanitary conditions — unless the person already holds the higher Manager certification.
Manager (Level Two), in detail
- Who: at least one employee with supervisory authority at each risk-level III or IV establishment (required since March 1, 2017).
- How: complete a training course and pass the ANSI-CFP accredited Certified Food Protection Manager exam.
- A Manager certification also satisfies the PIC requirement for that person.
Do regular workers need a food handler card?
No — Ohio doesn’t require one for line cooks, servers, or dishwashers. But the Person-in-Charge must ensure staff are properly trained in food safety, so many employers provide food handler training anyway. A voluntary food handler course is a fine résumé item and onboarding tool; just know it’s not a state mandate.
What to do
- Shift lead / person in charge: get the PIC (Level One) certification from an ODH-approved provider.
- Manager at a risk-level III/IV establishment: get the Manager (Level Two) certification with the accredited exam.
- Regular worker: no card required; follow your employer’s policy.
- Always verify your establishment’s risk level with your local health district — they assign it when licensing.
Ohio at a glance
| Worker food handler card? | No |
| Person-in-Charge (Level One) | Every shift, risk levels I–IV; no exam; doesn’t expire |
| Manager (Level Two) | One per risk-level III/IV establishment; accredited exam required |
| Governing rule | OAC 3701-21-25 |
| Approved by | Ohio Department of Health |
| Regular workers | No card required; training encouraged |
This guide is general information, not legal advice. The Ohio Department of Health and your local health district are the final word.