Effective management and personnel skills and knowledge are essential to the operation of a food establishment that handles, prepares, and serves safe and wholesome food. The follow pages provide worker guidelines covering supervision, employee health, personal cleanliness, and hygienic practices. The material begins with a description of the responsibilities and duties of the Person in Charge (PIC), and concludes with basic hygienic practices to be followed by all food employees.
Note to Food Safety Inspection Personnel: This material is based upon the FDA's 2005 Model Food Code. Inspection personnel are urged to check their local Code or ordinances before enforcing any of the recommended standards.