POLICY:
One NOCAC employee must have ServSafe Level 2 Managerial certificate for each facility that has a standalone kitchen.
PROCEDURES:
- Level 1 ServSafe certification is the minimum needed for a NOCAC cook position.
- Effective March 1, 2017 the State of Ohio Food Code REQUIRES that every food service operation in the State of Ohio have at least one manager who has a Level 2 Certification in Food Safety.
- This does not need to be the supervisor of the site. This can be the head cook.
- If you are the head cook in a supervisory role of the kitchen, you must maintain a Level 2 Managerial certification.
- Nutrition Aide must complete ServSafe Level 1 to be considered as the “Person in Charge”.
Forms and Additional Guidance:
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This policy complies with the following |
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| Head Start Program Performance Standard: | ||
| ODJFS Child Care Manual: | ||
| CACFP Regulation: | ||
| Caring for Our Children: | ||
| Other Sources: | Ohio Department of Health 3701-21-25 | |
| Effective Date: | Reviewed Date: | 6/17/22 | |||
| Approved By Policy Council: | Revision Approved By Policy Council: |