Person In Charge
The new food code requires that a Person in Charge (PIC) is available on the premises at all times while the facility is operating. That means that if the PIC is the manager, but the manager needs to go to the bank or is out on lunch, there has to be another PIC available during their absence.
The PIC requirement can be satisfied in 3 different ways (only need 1):
The PIC requirement can be satisfied in 3 different ways (only need 1):
- Certified through an ANSI Accredited Certified Food Protection Manager Program
- Able to answer the inspectors questions correctly
- Demonstrate that the facility is operating to the best of its ability by receiving no critical violations during the inspection
Accredited Food Protection Manager Programs
| Company | Accredited Class | Contact Information |
Online Resources |
Languages Offered |
|---|---|---|---|---|
| National Restaurant Association (NRA) |
Serve Safe Food Protection Manager Certification |
Phone: 800-765-2122, ext. 703 |
Website |
English, Spanish, Korean, French, Canadian, Chinese, Japanese, Large Print |
| Thomson Prometric (Formerly Experior Assessments) |
Food Protection Manager Certification Program |
Charles Konialian, Phone: 443-923-6150 or 443-756-3642 |
Website | English, Spanish, Vietnamese, Chinese, Korean, Arabic, Bilingual Options |
| National Registry of Food Safety Professionals |
Food Manager Certification |
Doug Campbell, Phone: 800-446-0257; Kathy Henry, Phone: 800-443-0259 |
Website | English, Spanish, Arabic, Chinese Modern, Vietnamese, Japanese, Korean, French, German |