Person in Charge (PIC)
The Person in Charge (PIC) is the individual present at a food service establishment who is responsible for managing the operation and ensuring compliance with the FDA Food Code. The PIC must demonstrate knowledge of food safety principles, including foodborne illness prevention, HACCP, proper temperatures, and allergen management.
Exam Tip
PIC = Person in Charge. Must be present during operating hours under the ordinary rule and applicable exceptions. Must demonstrate food safety knowledge (for example, through an accepted certification). Responsible for active managerial control, managing ill employees, monitoring temperatures, and serving as health inspector contact.
What Is the Person in Charge?
The Person in Charge (PIC) is a concept defined by the FDA Food Code as the individual responsible for managing a food establishment during operating hours. The PIC is the primary point of contact for health inspectors and must be able to demonstrate knowledge of food safety principles relevant to the operation.
PIC Knowledge Requirements
The FDA Food Code requires the PIC to demonstrate knowledge of:
| Area | Specific Knowledge |
|---|---|
| Foodborne illness | Causes, symptoms, and prevention of foodborne disease |
| Critical temperatures | Cooking, holding, cooling, and reheating temperatures |
| TCS foods | Which foods require time/temperature control |
| Allergens | Major food allergens and cross-contact prevention |
| Personal hygiene | Handwashing, illness reporting, wound management |
| HACCP principles | Hazard analysis and critical control points |
| Cleaning and sanitizing | Proper methods, chemical concentrations |
| Pest management | Identifying and preventing pest infestations |
| Food Code compliance | Local, state, and federal regulations |
PIC Responsibilities
| Responsibility | Details |
|---|---|
| Ensure food safety | Implement and monitor all food safety practices |
| Manage ill employees | Act on listed symptoms, diagnoses, and qualifying exposures under the applicable rules |
| Monitor temperatures | Verify cooking, holding, and storage temperatures |
| Train staff | Ensure employees understand food safety procedures |
| Health inspector contact | Serve as primary point of contact during inspections |
| Corrective actions | Take immediate action when food safety standards are not met |
| Record-keeping | Maintain temperature logs, training records, corrective action logs |
How the PIC Demonstrates Knowledge
| Method | Accepted By |
|---|---|
| Food Protection Manager certification | ServSafe Manager, or equivalent CFPM certification |
| Demonstration during inspection | Answering inspector questions, showing compliance |
| Demonstrated compliance | No priority-item violations during the current inspection, under the model knowledge provision |
Exam Alert
The PIC is ultimately responsible for food safety in the establishment. The PIC must be present during operating hours under the ordinary rule, subject to specific regulatory exceptions and must demonstrate food safety knowledge. An accepted food protection manager certification is one model method of demonstrating knowledge. The PIC is responsible for implementing active managerial control and managing ill food workers.
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Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
Big Six Pathogens
The Big Six pathogens are six highly infectious microorganisms identified by the FDA Food Code that require food workers to be excluded from or restricted in food service operations when diagnosed: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli (STEC), and non-typhoidal Salmonella.
Food Safety Management System
A food safety management system is a comprehensive program of policies, procedures, and practices designed to prevent foodborne illness in a food service establishment. It combines active managerial control, HACCP principles, standard operating procedures (SOPs), and employee training to systematically control food safety risks.
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