Duties of the Person in Charge

Who is the "Person in Charge"?

Per the Food and Drug Administration, the person in charge is the individual present at a food establishment who is responsible for the operation at the time of inspection.

Knowing the law is easy; ensuring that all employees are practicing it is more difficult.

Being a Good Person in Charge

What kind of person in charge are you?

Do you:

• Ensure that employees practice frequent, effective hand washing
• Practice effective hand washing yourself
• Ensure all food is from approved sources and not adulterated
• Ensure that all food is received at safe temperatures
• Have a good, working, calibrated thermometer (and a means for cleaning it after use)
• Ensure that all foods are cooked to safe temperatures
• Ensure that proper cooling methods are used and foods are cooled quickly
• Monitor cold and hot holding temperatures (41 degrees Fahrenheit and 135 degrees Fahrenheit)
• Prevent cross-contamination
• Ensure that proper dish washing and sanitizing occur (test strips?)
• Properly train all employees according to their specific duties and legal responsibilities
• Supervise, guide and encourage newer employees
• Provide refresher training for all employees
• Restrict or exclude ill employees
• Set an excellent personal example and ensure that all supervisors do the same

If so, you excel at your job by helping your employees excel at theirs!