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Ask the Expert: Managing Foodservice OPs Risks

Complying with Ohio Regulatory Licensing & Training Requirements

Monday, September 26
12:30 p.m. - 3:00 p.m. (Registration starts at Noon)
Rm. D 280
FREE for ORA Members
$25.00 for non-members

Speakers Include: 

  • Jamie Higley, Ohio Department of Health
  • Dan Milo, Ohio Department of Agriculture
  • Michala Krakowski, College of Public Health and the Center for Foodborne Illness Research & Prevention, The Ohio State University
  • Gina Kramer, Center for Foodborne Illness Research & Prevention, The Ohio State University
  • Kaylyn Brunskole, Global Quality Assurance Program Leader, Dominos Corporation
  • Garret Guillozet, Ross County Health Commissioner
  • Paul DeSario, Cuyahoga County Public Health
  • Sarah Jensen, Franklin County Public Health
  • Ken & Jessica Hatfield, Hatfield's Goode Grub Restaurant & Food Truck
  • Laurie Torres, Mallorca Restaurant
  • Julie Novack, Hail Mary's & Salty Mary's Restaurants
Event Description & Learning Objectives
Understanding the restaurant, foodservice and hospitality industry has undergone a shift to include more types of operations, attendees of this two-hour session will gain an understanding of the growing food service types and the licensing and training requirements for each.
  • Attendees will learn about the types of operations most commonly used in the foodservice industry. This will provide options if operators have not yet considered other types of operations than what they’re currently operating under.
  • Regulatory agencies will discuss the licensing and training requirements for each type of operation
  • Industry and regulatory panelists will discuss best practices in managing the licensing of the operation, meeting training requirements and the future of safety in foodservice operations
Anticipated Outcomes
  • Attendees will gain in-depth information on the rapid evolution of the foodservice industry
  • Ohio regulatory requirements will be made clear through presentations from Ohio Department of Health, Ohio Department of Agriculture and Local Health Departments
  •  Attendees will find they’re better able to identify and analyze training gaps and opportunities within their organizations.
  • Attendees will gain knowledge of
    • the changes in types of foodservice operations,
    • the licensing requirements for each type of operation,
    •  which Ohio regulatory department is involved in each type of operation,
    • what the training requirements are for employees of each type of operation.
  • These business types include food service operations, retail food, wholesale food, commissary, delivery, ghost and cloud kitchens, catering, mobile and other transportation of food in the various stages of food preparation or holding.
  • Panelists will discuss the best practices in training and professional development
  • By achieving the goals set forth in the program, organizations and managers will be better served to successfully operate various types of foodservice operations, meet training requirements and strive to exceed these requirements through best practices offered during the session.
Continuing Education for Employers and Professionals
  • This course meets the Ohio BWC’s two-hour safety requirement for those employers experiencing workers’ compensation claims
  • ORA is a Society for Human Resource Management (SHRM) Recertification Provider, and this session qualifies for 2.0 hours of continuing education.


None at this time.

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