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“Person in charge” or “PIC” means the individual present at a food establishment who is responsible for the operation at the time of inspection. A PIC must be present during inspections to demonstrate food safety knowledge through certification and active managerial control.

2-102.12 states one employee must have the following:

  • Supervisor/Management responsibility and authority to direct and control food preparation and service. 
  • Be a certified food protection manager who has shown proficiency through passing a test that is part of an American National Standards Institute (ANSI)-accredited program.
  • Exemptions: Congregate Nutrition Sites and Risk Category 1 Food Establishments

ANSI-CFP Accredited Programs


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