The role of the Person In Charge (PIC) is a mandatory function in the food service industry, established to safeguard public health within any establishment that handles food. This position serves as the primary defense against foodborne illness, ensuring daily operations meet stringent safety standards. The specific individual filling the role can change depending on the shift or day. Understanding the identity, qualifications, and specific duties of the PIC is fundamental to comprehending how food safety is managed and enforced.
Defining the Person In Charge
The Person In Charge is legally defined as the individual present at a food establishment who holds direct responsibility for the operation at that specific time. This designation is derived from the framework established by the U.S. Food and Drug Administration’s Food Code, which is adopted and enforced by state and local regulatory authorities. The PIC is the representative of the food establishment who interacts with a health inspector during an inspection, making them the accountable party for the conditions found.
The PIC is not automatically the owner or the general manager of the business, as the role is tied to presence and active supervisory authority over the food handling staff and environment. An establishment may have several employees qualified and designated to act as the PIC, such as a shift supervisor, a sous chef, or a floor manager. Anyone designated as the PIC must possess the authority to direct employees and implement necessary changes immediately to maintain safe operations. This role establishes active managerial control, which is the purposeful incorporation of preventative actions into the business’s daily functions to control foodborne illness risk factors.
The PIC must be able to identify conditions that contribute to foodborne illness and take appropriate preventive and corrective action without delay. This accountability ensures that a knowledgeable authority figure is always on site to address potential hazards as they arise.
The Required Knowledge Base of the PIC
The individual serving as the Person In Charge must exhibit a specialized understanding of food safety principles, distinct from their daily operational duties. This required knowledge focuses on the prevention of foodborne illness and the application of established safety practices.
A key area of expertise involves understanding how employee health relates to the transmission of diseases through food. The PIC must know which symptoms and illnesses must be reported by staff and what actions to take to restrict or exclude a sick employee from working.
Knowledge also involves the principles of Hazard Analysis and Critical Control Points (HACCP), particularly the ability to identify critical control points in the operation. This includes understanding the specific time and temperature requirements for the safe cooking of raw animal foods. The PIC must also know the proper temperatures for cold holding (41°F or below) and hot holding (135°F or above) of time/temperature control for safety (TCS) foods.
Furthermore, the PIC’s knowledge base extends to proper hygiene and sanitation procedures, including the correct methods for cleaning and sanitizing utensils and food-contact surfaces. They must understand preventing cross-contamination between raw and ready-to-eat foods at all stages of preparation and storage. The PIC must also be able to identify and manage the safe storage, use, and disposal of poisonous or toxic materials, such as cleaning chemicals.
Core Operational Responsibilities of the PIC
The operational role of the PIC involves direct and continuous supervision to ensure that employees are consistently following safety procedures. A primary duty is actively monitoring employee hand hygiene, enforcing frequent and effective handwashing, and intervening immediately when contamination occurs. The PIC must also ensure that employees avoid bare hand contact with ready-to-eat foods, requiring the use of gloves, tongs, or other suitable utensils.
The PIC is responsible for monitoring all food handling processes, from receipt of goods through service, to ensure correct temperatures are maintained. If an employee is improperly cooling a large batch of soup, the PIC must recognize the violation of the two-stage cooling process and direct the corrective action, such as dividing the product into smaller containers to accelerate cooling. They must also verify that all equipment, like refrigerators and thermometers, is functioning correctly and calibrated to provide accurate readings.
Supervision extends to the sanitation of the facility, where the PIC must routinely check the concentration of chemical sanitizing solutions used for warewashing and surface cleaning. If the sanitizer solution is too weak, the PIC must immediately ensure the concentration is corrected or the solution is replaced. They are also tasked with ensuring that all required written procedures and plans, such as those for handling a vomiting or diarrheal event, are maintained and implemented by staff.
PIC Presence and Designation Requirements
A designated Person In Charge must be physically present at the food establishment during all hours of operation. This requirement applies continuously, covering periods of food preparation, active service, and final cleanup. The establishment’s management team is responsible for ensuring that this continuous coverage is met, which often involves designating multiple employees to serve as the PIC across various shifts.
This designation ensures that at any given moment, there is a clear chain of command and an individual accountable for the safety of the food being handled. In many jurisdictions, the PIC role is often fulfilled by an employee who has obtained the Certified Food Protection Manager (CFPM) certification. This certification, which is typically accredited by a third party, demonstrates that the individual possesses the required food safety knowledge.
While holding a CFPM certificate is a common way to demonstrate the required knowledge, the PIC role itself is broader than just possessing the certificate. The PIC is the person who is actively responsible and present on site. Management must ensure that every person designated to act as the PIC understands that they are assuming the full scope of authority and responsibility for the operation while on duty.
The Importance of Compliance and Penalties
The role of the Person In Charge carries weight because it is directly tied to the establishment’s compliance with public health laws. The PIC serves as the primary point of contact for health inspectors, and they are held accountable for any violations found during the inspection. This direct accountability is designed to incentivize the PIC to maintain active managerial control throughout their shift.
Failure to comply with food safety regulations can result in severe consequences for both the PIC and the business. Critical violations, such as improper cold holding temperatures or cross-contamination, can lead to immediate corrective orders and significant fines. Repeated or severe non-compliance can escalate to operational restrictions, including the temporary or permanent closure of the facility.
Beyond legal and financial penalties, non-compliance can damage the business’s reputation, leading to a loss of consumer trust and loyalty. In the most severe cases, where neglect of regulations leads to serious public health harm, the responsible parties, including the PIC, may face legal action and criminal charges. The diligence and expertise of the PIC are a fundamental defense of public health and the business’s long-term viability.