“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