Wash your hands frequently and thoroughly to maintain the highest standards of food safety in any Ohio professional kitchen. As a food service worker, your role in preventing foodborne illness is critical, and the Ohio Dept. of Health (ODH) sets strict guidelines to ensure public safety. ACE Food Handler is proud to offer an Ohio-approved training program (ODH #89-188) that covers everything from personal hygiene to complex sanitization protocols. For only $10, you can gain the knowledge required to handle food safely and legally within the state. Understanding the science behind cleaning and sanitizing is just as vital as manual labor. Whether you are working in a bustling Columbus restaurant or a small café in Cincinnati, adhering to state-specific regulations ensures that your facility remains compliant and your customers stay healthy. This training provides you with the certification needed to excel in the Ohio food service industry, protecting both your professional reputation and the general public.

 

Click to watch the full training video on YouTube.

Proper Sanitizer Concentrations in Ohio

In Ohio, sanitizing is a distinct step from cleaning. While cleaning removes visible dirt, sanitizing reduces pathogens to safe levels. The Ohio Dept. of Health specifies precise concentrations for the most common sanitizers used in the industry. For Chlorine-based solutions, the concentration should typically be between 50 to 100 parts per million (ppm). If the concentration is too low, it won’t effectively kill bacteria; if it’s too high, it can become toxic or lead to chemical contamination of food contact surfaces.

For Quaternary Ammonium (often called “Quat”), the standard concentration is usually 200 ppm, though food handlers must always cross-reference the manufacturer’s label and use the specific test strips designed for that chemical. Using test strips is a mandatory practice in Ohio kitchens to verify these levels throughout each shift, ensuring that the solution remains effective even as it becomes diluted or soiled during the workday.

Mastering the 3-Compartment Sink Method

The 3-compartment sink is the backbone of manual warewashing in any licensed Ohio food establishment. The process must follow a strict sequence to be effective and compliant with ODH #89-188 standards. First, you must scrape and pre-rinse all items to remove heavy food particles and grease.

The first sink is for washing, using hot soapy water maintained at a minimum temperature of 110°F. The second sink is for rinsing, where items are dipped or sprayed with clean water to ensure all detergent residue is cleared away. This step is vital because detergent can neutralize the sanitizer in the next step. The third sink is the sanitizing station. Items must be completely submerged in the approved chemical solution for a specific contact time—usually at least 7 to 10 seconds for chlorine, or 30 seconds for most other solutions. Finally, all items must be air-dried. Never use a towel to dry dishes, as this can introduce new bacteria to a freshly sanitized surface. By following these Ohio-approved steps and keeping your certification current for just $10, you ensure a safe environment for every guest.

Question 1: Is this approved by the Ohio Department of Health?

Answer 1: Yes. ACE Food Handler is an officially approved provider for Person in Charge (PIC) Level 1 Certification by the Ohio Department of Health (ODH License #89-188).

Question 2: Does this meet the Ohio uniform food safety code requirements?

Answer 2: Yes. This course satisfies the mandatory ODH requirement that there must be at least one certified Person in Charge per shift in every food service operation.

Question 3: How quickly do I get my Ohio PIC certificate?

Answer 3: Instantly. You can download and print your official ODH-approved certificate immediately after passing the online exam.

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Official Compliance & Licensing:

• ✓ Authorized Provider: ACE Food Handler
• ✓ State License: ODH #89-188
• ✓ Issuing Agency: Ohio Dept. of Health
• ✓ Training: Nationally Accepted Certification