The Person In Charge
A designated Person In Charge must be in the food establishment during all hours of operation.
- When open to the public, every food establishment must have a Certified Food Protection Manager (CFPM) or a Person In Charge (PIC) on-site.
- The PIC will promote food safety practices in order to prevent foodborne illnesses, follow state rules and regulations, monitor employees and answer questions by environmentla health officers during facility walk-throughs.
The PIC Performs These Duties
- Identifies hazards in the daily operation of the food establishment;
- Develops and implements policies and procedures to prevent foodborne illness;
- Trains employees about food safety and sanitation;
- Directs food preparation activities and corrective actions to protect the health of the consumer; and,
- Monitors daily operations to ensure that food safety policies and procedures are followed.
Become a PIC By Complying in One of Three Areas
- Compliance: When there are no risk factor/intervention violations noted during the environmental health officer's walk-through of the facility; or
- Certification: The PIC is certified as a food protection manager; or
- Knowledge: The PIC correctly responds to food safety practices and principles questions asked by the environmental health officer.
- Enforces proper handwashing - a critical practice of food workers.
- Prevents bare hand contact with ready-to-eat foods.
- Prevents cross contamination.
- Maintains a clean food establishment that's in good repair.
- Identifies food employees who may have an infectious disease, transmittable medical condition or poor hygiene.
- Knows the hazards of eating raw or undercooked meat, poultry, eggs, and fish.
- Knows the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish.
- Knows the required temperatures and times for the safe refrigerated storage, hot-holding, cooling, and reheating of potentially hazardous food.
- Knows the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Knows the source of water used and measures taken to ensure that it remains protected from contamination.
- Correctly stores, dispenses, uses, and disposes of hazardous chemicals and substances in the food establishment.
- Calls 1-87-SAFE-FOOD or 907-269-7501 to report problems or ask for information.