Responsibility

It is the responsibility of the Person in Charge (PIC) to demonstrate knowledge in the operation of the food establishment based upon the risks of foodborne illness in the operation.

The PIC shall be able to demonstrate knowledge in the areas of foodborne disease prevention, application of the Hazard Analysis Critical Control Points (HACCP) principles, and the requirements of the Food Code. The PIC shall further demonstrate his or her knowledge by one of three ways: Being a certified food protection manager, responding correctly to questions asked by the local food safety inspector, or satisfactory compliance with the Food Code.