Yes—if they prepare or serve unpackaged food that requires temperature control (like deli sandwiches, hot meals, etc.), they fall under Risk Level III or IV and need a certified food manager.

Yes, if the food truck is classified as Risk Level III or IV, it must have a certified food manager. Local permitting and health inspections also apply.

Yes, but local health departments in Columbus, Cleveland, Cincinnati, Toledo, Akron, and other cities may enforce additional guidelines. Always check with your local health authority to confirm local compliance details.

Yes. School kitchens and culinary training programs that prepare food for students or the public must have certified food protection managers in charge.

 To earn your certification:

1. Complete an approved food safety training course

2. Pass a nationally accredited certification exam

3. Submit an application to the Ohio Department of Health for official certification

The certification is valid for five years. Renewal is required after the expiration date.

Yes. Catering services that prepare, transport, and serve food—especially hot and cold menu items—are typically Risk Level III or IV and must meet the food manager certification requirement.

Yes, Ohio mandates that food service operations and retail food establishments classified as Risk Level III or IV have at least one staff member with Manager Certification in Food Protection (formerly Level Two). This certification ensures that the individual has completed extensive training in food safety management. ?

What are Risk Levels III and IV?

• Risk Level III: Establishments that handle raw foods requiring time-temperature control, such as cooking, cooling, and reheating.?

• Risk Level IV: Facilities engaging in processes like reheating bulk quantities of food more than once every seven days or serving primarily high-risk clientele.

Any resort, lodge, casino, horse racing track, or car racing venue that operates a food service area classified as Risk Level III or IV is required to employ a certified food manager.

Cottage food producers in Ohio are allowed to prepare specific non-potentially hazardous foods (such as baked goods and jams) from home without certification. However, they cannot prepare or sell foods that require refrigeration or advanced preparation. While not required, food safety training is strongly encouraged.

 Per the Ohio Department of Health, "Beginning March 1, 2017, each risk level III and risk level IV food service operation and retail food establishment is required to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service that has obtained the Ohio Manager Certification in food protection."

You can take the FMC® Food Manager Certification Exam online or through an approved proctor. FMC® offers:

• Online training and exam bundles

• Remote proctoring or in-person testing options

• Immediate certificate access after passing

FMC^® is ANAB-CFP accredited, meeting Ohio’s certification standards. With flexible online training, fast scheduling, and certification valid for five years, it’s a convenient and trusted option for individuals and businesses across the state.