Food Prep   SERVSAFE TRAINING Ohio State University Extension Family and Consumer Sciences professionals offer a variety of food safety programming throughout the state.  The manner in which people handle and prepare food is a major reason why foodborne illness occurs.  People must alter their food handling behavior, but they must first have the knowledge and skills that are known to protect food from contamination with pathogens before they have the capacity to change their behavior.  Education provides the knowledge and skills Ohio citizens need to reduce incidence of foodborne illness and to reduce the impact on health care costs.

   Family and Consumer Sciences' food safety programs include the following.

      ServSafe®: A three-day food safety training course for food service managers Level 2. Information on 2020 Manager food service classes for August 25, 27, and 31st cost $150.00 Click here for registration form

      Person In Charge Food Safety Training: A four-hour course of hands-on activities and discussion designed to increase food safety knowledge and awareness. Information on 2020 Person In Charge training classes for August 24th or September 3rd click here for registration form.

      Occasional Quantity Cooks: Training for Extension volunteers/employees who provide leadership to the preparation and/or service of food at sponsored events

      Pathways to Food Safety: Five food safety video lessons developed for grocery store non-management employees


Food Safety Training & Certification

ServSafe® is a nationally recognized food safety training and certification program established by the National Restaurant Association.  The ServSafe® food safety training and certification program is recognized by more jurisdictions than any other food safety program.  Ohio State University Extension offers ServSafe® trainings across the state that fit every organization's needs, in a variety of training methods.  

ServSafe Managers Level 2 On-line

Online Ohio Department of Health approved Food Safety for Managers Level 2 Training Online Training Course flyer  Once training is completed, you will take a proctored certification exam at Washington Court House, Ohio

Don’t have the time to sit through a Level 2 Food Safety Training? Cannot find one near you? We have the answer! OSU Extension has partnered with TAP (Training Achievement Program) Series to offer an on-line version of Level 2 Food Safety training which meets all ODH requirements. You can complete the online course at your own speed and at a time that works for you. This online class cost $150.00 will take you 15 hours or more to complete. Once training is completed, you will take a proctored certification exam at Washington Court House, Ohio. One purchase, one trip. Contact Pat to schedule today 740-335-1150 email

Occasional Quantity Cooks

Ohio State University Extension provides training for Extension volunteers and employees who provide leadership to the preparation and/or service of food at sponsored events. Contact Pat Brinkman Fayette County Extension educator for more information 740-335-1150.

Occasional Quantity Cooks training materials are designed to raise your awareness and increase your knowledge regarding food safety. 

Home Food Preservation

Gardeners and other lovers of fresh produce are often interested in extending the season's bounty by learning more about home-preserving fruits and vegetables. Ohio State University Extension Family and Consumer Sciences home food preservation workshop focus on teaching the basics of home canning and preservation. We emphasize the science behind preservationso than everyone who cans or freezes fresh fruits and vegetables understands why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.

Educational offerings typcially address:

  • Basic food safety principles.
  • How to use a water bath canner and a pressure canner.
  • Canning tomatoes, pickling, and making jams and jellies.
  • Freezing fruits and vegetables.
  • Accessing reliable research-backed resources from the U.S. Department of Agriculture, OSU Extension, and others.