As outlined in Section 2-101.11 of the 2010 Regulations Governing the Sanitation of Food Establishments (regulations), the permit holder is the person in charge (PIC) or the permit holder can designate another person to be the person in charge.
A successful food operation has a PIC who is knowledgeable and has authority to oversee and supervise the food handlers working in the permitted areas. The PIC is considered the party responsible for the food establishment’s operation at the time of a health inspection.
When should there be a PIC at the facility?
The permit holder should plan wisely when making determinations regarding designation of the PIC:
A PIC must be present at the food establishment during all hours of operation.
Large, complex operations may need more than one PIC.
Extended hour establishments need to have enough qualified staff to cover breaks, shifts and absences.
What does the PIC need to know?
The PIC needs to know food safety specific to the food operation, know the associated regulations and be able to implement that knowledge through active managerial control to prevent risk factors that could lead to a food borne illness.
During a health inspection, the PIC can demonstrate this knowledge in one of three ways:
Comply with the regulations and have no critical or major violations during the current inspection.
Be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program as required by Section 2-103.
Respond correctly to the inspector's questions as they relate to specific food operations. See Section 2-102.11 for pertinent questions.
Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters.
Unauthorized people are not allowed in the food preparation, food storage or ware washing areas.
Authorized people entering the food preparation, food storage and ware washing areas comply with the regulations.
Food handlers in the establishment are properly trained in food safety as it relates to their assigned duties, to include as applicable:
Effectively washing their hands as required.
Assuring food is from approved sources, delivered at the required temperatures, and protected from contamination and adulteration.
Properly cooking potentially hazardous food (PHF), through daily routine monitoring of the cooking temperatures and use of appropriate temperature measuring devices, which are properly scaled and calibrated as specified in Section 4-403.13.
Using proper methods to rapidly cool PHF, which are not held hot or are not for consumption within four hours, through daily routine monitoring of food temperatures during cooling.
Properly cleaning and sanitizing equipment and utensils, before they are re-used by monitoring solution temperatures, exposure time and chemical concentrations.
Preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils, such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment, except when approval is obtained from the health district, as specified in Section 3-301.11.
Knowing their responsibility, in accordance with the law, to report to the PIC information about their health and activities as they relate to diseases, which are transmissible through food, as specified in Section 2-201.11.
Who order raw or partially cooked ready-to-eat food of animal origin are informed, as specified in Section 3-603.11, that the food is not cooked sufficiently to ensure its safety.
Are informed, as specified in Section 3-306.13, to use clean tableware when they return to self-service areas, such as salad bars and buffets.