Likewise, the person-in-charge is required to be \u201cpresent at the food establishment during all hours of operation.\u201d [2]<\/p>\n
<\/p>\n The federal government has authority over food traveling in interstate commerce (between different states), but food produced for sale only intrastate (within a state’s borders) is regulated by state law.<\/p>\n Therefore, states have the primary authority to create laws that affect the public health and safety of their residents and to control commerce within state lines – and\u00a0 each state has its\u2019 own, but similar, definition, regulations, and requirements for a person-in-charge.<\/p>\n More generally, the person-in-charge, or PIC, is the designated individual present at a food establishment or operation – who has the overall responsibility for the operation at the time – and oversees food preparation, supplies, quality of service, food safety, regulations, and techniques to maintain a food-safe environment. Most states require at least one PIC must be on the premises during operating hours and must demonstrate knowledge of foodborne illness prevention and other factors at the request of a health officer. [3]<\/p>\n Chefs, head cooks, food service managers, and certified food managers are all terms to describe a person-in-charge that oversees food establishments and facilities (permanent or mobile) where food is prepared and served. [4]<\/p>\n The Food Code states that the person-in-charge should be able to demonstrate \u201cknowledge of foodborne disease prevention, application of Hazard Analysis Critical Control Point (HACCP) principles, and the requirements\u201d of the Food Code. [5]<\/p>\n The person-in-charge shall demonstrate this knowledge by either:<\/p>\n According to the Food Code \u00a72-103.11, the person-in-charge should ensure that all supervisory duties are followed, including that: [6]<\/p>\n During a health inspection, the inspector usually asks the person-in-charge questions regarding food safety knowledge and practices. Depending on the operation, the questions will generally be from the areas of knowledge such as: [7]<\/p>\n <\/p>\n [1] [2] [3] [4] [5] [6]![\"personincharge_chef_cfm_manager_food_safety_illnes\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/personincharge_chef_cfm_manager_food_safety_illness_003_shutterstock_745875610.jpg\")
\t\tEach State Designates Requirements for the Person-in-Charge<\/h3>\n
![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
Who can be the person-in-charge?<\/h3>\n
![\"personincharge_chef_cfm_manager_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/personincharge_chef_cfm_manager_food_safety_illness_004_shutterstock_768336094.jpg\")
\t\tHow does the person-in-charge demonstrate knowledge of the Food Code?<\/h3>\n
\n
![\"personincharge_chef_cfm_manager_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/personincharge_chef_cfm_manager_food_safety_illness_iStock-511000447-1200x675.jpg\")
\t\tWhat are the duties of a person-in-charge as outlined by the Food Code?<\/h3>\n
\n
\nEmployees receive delivered food only from approved sources – at the proper temperatures, unadulterated, and protected from contamination.<\/li>\n![\"personincharge_chef_cfm_manager_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/personincharge_chef_cfm_manager_food_safety_illness_001_shutterstock_45166627.jpg\")
\t\tWhat questions might be asked by a health inspector of the person-in-charge?<\/h3>\n
\n
![\"personincharge_chef_cfm_manager_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/personincharge_chef_cfm_manager_food_safety_illness_shutterstock_718122142.jpg\")
\t\tReferences<\/h3>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Ch. 1 Purpose and Definitions. 1-2 Definitions. 1-201 Applicability and Terms Defined. \u201cPerson in charge\u201d. Retrieved July 22, 2019, from https:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Ch. 2 Management and Personnel. 2-1 Supervision. 2-101 Responsibility. 2-101.11 (A). Retrieved July 22, 2019, from
\nhttps:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Retrieved July 6, 2019, from
\nhttps:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Retrieved July 6, 2019, from
\nhttps:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Ch. 2 Management and Personnel. 2-1 Supervision. 2-102 Knowledge. 2-102.11 Demonstration. Retrieved July 25, 2019, from
\nhttps:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n
\nU.S. Food & Drug Administration (FDA). 2017 Food Code. Ch. 2 Management and Personnel. 2-1 Supervision. 2-103 Duties. 2-103.11 Person in Charge. Retrieved July 27, 2019, from
\nhttps:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n