What is required of the 'Person in Charge' (PIC) in a food establishment?

Person in Charge (PIC) requirements per FDA Food Code: (1) Always present during operating hours — a designated person responsible for food safety; (2) Demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and Food Code requirements (typically demonstrated through certification); (3) Most jurisdictions require Certified Food Protection Manager (CFPM) certification — ANSI-accredited programs include ServSafe Manager, Prometric, NRFSP, ATF (Above Training and Food). Certification involves: (1) Coursework (online or classroom); (2) Proctored exam — typically 80+ questions, 75% passing; (3) Valid 5 years; (4) Renewal required. CFPM exam content: foundations of food safety, hazards, time/temp control, personal hygiene, cross-contamination, cleaning/sanitizing, regulatory authority, HACCP. PIC duties: (1) Train staff on food safety; (2) Monitor food safety practices throughout the operation; (3) Respond to issues and complaints; (4) Cooperate with regulatory inspections; (5) Manage employee illness and exclusions; (6) Ensure HACCP plan compliance if applicable; (7) Maintain documentation. Local regulations may add requirements. A facility without an on-site PIC during operating hours can be cited or shut down. PIC is responsible legally and operationally for food safety in their facility.