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Food Handler · Staff Training and Supervision

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

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

Per FDA Food Code, a Person in Charge must be present during all hours of operation, must be a Certified Food Protection Manager (in most jurisdictions), demonstrate knowledge of foodborne illness prevention, ensure proper food safety practices, and have authority to direct employees

  1. A Anyone available
  2. B Just the owner
  3. C Not required
  4. D Per FDA Food Code, a Person in Charge must be present during all hours of operation, must be a Certified Food Protection Manager (in most jurisdictions), demonstrate knowledge of foodborne illness prevention, ensure proper food safety practices, and have authority to direct employees

Why this is the answer

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.
Source: FDA Food Code 2-101, Person in Charge

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About this topic: Staff Training and Supervision

Staff training and supervision questions cover the manager's duty to train on food safety, verify understanding, enforce hygiene and illness policies, and document training — including handling an employee who reports a reportable illness. This is one of 13 Food Manager questions on staff training and supervision, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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Recommended study materials

Study guide

ServSafe Manager 7th Edition (National Restaurant Association)

The official ServSafe textbook — the industry standard for food protection manager certification.

Check Price → Study guide

ServSafe Manager Practice Tests (Exam Study Group)

Full practice exams modeled on the ServSafe Food Protection Manager Certification test format.

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Food Safety Management: A Practical Guide (Wiley)

HACCP systems, temperature control, cross-contamination, allergens, and food safety law explained.

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