3701-21-25 Certification in food protection.

(A) Any person may apply to the director for approval to conduct a certification in food protection course. Any person desiring to apply as an approved provider of a certification in food protection course shall complete an application prescribed by the director and submit the completed application to the director.

(B) The director shall not approve an application that is incomplete or that does not adequately contain the following criteria:

(1) The applicant’s name, address, and telephone number;

(2) The certification in food protection course contains at least fifteen verified contact hours, excluding the examination and contains a curriculum that includes at least the following:

(a) Microbiology, foodborne illness contamination

(b) Personal hygiene

(d) Cleaning/sanitizing of equipment and utensils

(e) Facility design and construction

(f) Management

(3) A description of any methods of training to be used such as classroom instruction, guest speakers, interactive computer programming, interactive video, or distance learning.

(4) The name of the course instructor and verification that the instructor possesses the following qualifications:

(a) A minimum of four years of training or teaching experience, or four years of food service industry, health, or related experience; and

(b) Completion of an approved course in certification with a passing score.

(5) A copy of all course materials, including student manuals, instructor notebooks, and handouts;

(6) The length, format and passing score of the examination including a detailed statement describing the examination and how the examination was developed including content validity, psychometric standards, and the provision for periodic review.

(7) An example of the certificate issued to individuals who attend the course and pass the examination.

(1) Notify the director at least fifteen days in advance of holding each course of the time, place, and instructor of the course and certify that the course will be conducted in accordance with the course approved by the director;

(2) Within fifteen days of the course conclusion, send a copy of the final enrollment report for the course with each individual’s name, passing grade, and certification that the individual attended the required classroom hours.

(3) Submit to the director any changes to the course curriculum, instructor, or course materials for approval prior to changing the approved course.

(4) Provide adequate facilities, equipment and supplies necessary to conduct the approved course.

(5) Promptly distribute the Ohio certification card to individuals successfully completing the certification program.

(D) The director shall not approve a food protection course and shall disapprove an approved course anytime the course or course provider fails to meet the requirements of this rule. The applicant or course provider may request that the director reconsider his decision and may submit additional materials to the director in his support provided that the director receives the request for reconsideration and any additional materials within fifteen days of the date of the director’s notice of disapproval. The director shall reconsider his disapproval and shall issue a final decision within fifteen days of receiving the request for reconsideration.

(E) An individual desiring to be certified in food protection shall:

(1) Attend a certification course and successfully pass the course examination that meets the requirements of this rule and is offered by an approved course provider; or

(2) Provide documentation to the director’s satisfaction that the individual has successfully completed another substantially similar certification program.

R.C. 119.032 review dates: 06/23/2006 and 12/01/2009

Promulgated Under: 119.03

Statutory Authority: 3717.04

Rule Amplifies: 3717.51

Prior Effective Dates: 4/15/1996, 10/22/2001