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.
The 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' is pleased to offer the following food safety programs (see current brochure):
ServSafe®: A two-day food safety Level 2 training course for food service managers.
2024 Level 2 Manager Training Dates
January 18 & 25, 2024 8:30 am - 5:30 pm
April 18 & 25, 2024 8:30 am - 5:30 pm
August 1 & 8, 2024 8:30 am - 5:30 pm
November 14 & 21, 2024 8:30 am - 5:30 pm
Person In Charge Food Safety Training: A four-hour course of hands-on activities and discussion designed to increase food safety knowledge and awareness.
Thursday, May 9, 2024 9:00 am - 2:30 pm
(Registration due April 29)
Thursday, October 10, 2024 9:00 am - 2:30 pm
(Registration due September 30)
Occasional Quantity Cooks: Training for Extension volunteers/employees who provide leadership to the preparation and/or service of food at sponsored events.
Please contact our office at 740-335-1150 to sign up to attend an in person class.
Pathways to Food Safety: Five food safety video lessons developed for grocery store non-management employees
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 $175.00 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 Sarah to schedule today at 740-335-1150 or email firstname.lastname@example.org .
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 Sarah Sowell 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.
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.