ServSafe Person-In-Charge (PIC) Ohio Level One Certification

Are you a restaurant shift lead or supervisor looking to elevate your food safety standards and ensure compliance with the Ohio Food Code? Look no further! Our ServSafe Person-In-Charge (PIC) Ohio (Level One) Training and Certification Class is here to help you achieve these goals and more.

1. Ensure Compliance

Stay compliant with the Ohio Department of Health regulations by obtaining the essential knowledge and certification required to oversee safe food practices in your establishment.

2. Boost Trust and Reputation

Implementing high standards of food safety practices not only protects your patrons but also builds trust and enhances your establishment’s reputation. Clean and safe food practices are visible to your customers and can significantly impact their dining experience and loyalty.

3. Reduce Costs and Increase Efficiency

Proper food safety training helps in reducing food waste and labor costs. By understanding and implementing effective food safety measures, you can streamline your operations and save valuable resources.

Our comprehensive course covers seven essential chapters to equip you and your staff with the necessary skills and knowledge:

• Course Introduction: Overview of the course and its objectives.
• Chapter 1: Providing Safe Food: Learn about foodborne illnesses, their prevention, and the significant costs they can incur to operations.
• Chapter 2: Forms of Contamination: Understand various contaminants and how to prevent allergic reactions.
• Chapter 3: The Safe Food Handler: Personal hygiene, handwashing, proper attire, and employee illness.
• Chapter 4: The Flow of Food: An Introduction: Prevent contamination and time-temperature abuse.
• Chapter 5: The Flow of Food: Purchasing, Receiving, and Storage: Criteria for accepting and rejecting food and proper storage practices.
• Chapter 6: The Flow of Food: Preparation: Proper methods for preparing, thawing, cooking, cooling, reheating, and holding food.
• Chapter 7: Cleaning and Sanitizing: Difference between cleaning and sanitizing, and how to do both correctly.

• Date: August 19th, 2024
• Time: 10:00 AM - 6:00 PM
• Location: Courtyard Marriott, 41 Furnace Street, Akron, Ohio, USA, 44308
• Refreshments: Water and Coffee will be provided throughout the day.
• Fee: $125 per participant including training materials and certification. Note: There is no exam for this training.
• Instructor: Lonnie “Lee” Pratt, a ServSafe Certified Instructor and Certified Ohio Food Protection Manager, will lead the training. With extensive experience in food safety and compliance, Lonnie is dedicated to helping food establishments implement best practices to ensure the safety and satisfaction of their patrons. Learn More about Lonnie Here

10:00 am - 10:15 am:

• Course Introduction

10:15 am - 11:00 am:

• Chapter 1: Providing Safe Food

11:00 am - 12 pm:

• Chapter 2: Forms of Contamination

12 pm - 12:15 pm:

• Break (15 minutes)

12:15 pm - 1:15 pm:

• Chapter 3: The Safe Food Handler

1:15 pm - 2:15 pm:

• Chapter 4: The Flow of Food: An Introduction

2:15 pm - 3:15 pm:

• Lunch Break on your own (1 hour)

3:15 pm - 4 pm:

• Chapter 5: The Flow of Food: Purchasing, Receiving, and Storage

4:00 pm - 4:45 pm:

• Chapter 6: The Flow of Food: Preparation

4:45 pm - 5 pm:

• Break (15 minutes)

5 pm - 5:30 pm:

• Chapter 7: Cleaning and Sanitizing

5:30 pm - 6 pm:

• Course Wrap Up

As a thank you for signing up, each participant will receive a 20% discount on one prep inspection. This is an excellent opportunity to further ensure your establishment is meeting all health and safety standards.

Join us at the Courtyard Marriott on August 12, 2024, from 10:00 AM to 6:00 PM, and become a certified ServSafe Person-In-Charge. Empower your team, protect your patrons, and elevate your establishment's standards. We look forward to seeing you there!

For any questions or additional information, you can Send Lonnie An Email Here

Host or Publisher Lonnie Pratt, Lee Street Connections