Learning Requirements for the Person-in-Charge

Many states have rules requiring the Person-in-Charge be able to demonstrate proficiency in their understanding and implementation of FDA Food Rules.

Here is an example of the types of questions you may be asked by an inspector in order to demonstrate proficiency.

1. Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;

2. Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;

3. Describing the symptoms associated with the diseases that are transmissible through FOOD;

4. Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) and the prevention of foodborne illness;

5. Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT , POULTRY,EGGS, and FISH;

6. Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ) including MEAT, POULTRY,EGGS, and FISH;

7. Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD);

8. Describing the relationship between the prevention of foodborne illness and the management and control of the following:

    a. Cross contamination,
    b. Hand contact with READY-TO-EAT FOODS,
    c. Handwashing, and
    d. Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;

9. Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic reaction.

10. Explaining the relationship between FOOD safety and providing EQUIPMENT that is:

    a. Sufficient in number and capacity, and
    b. Properly designed, constructed, located, installed,operated, maintained, and cleaned;

11. Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;

12. Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;

13. Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;

14. Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of the Code;

15. Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;

16. Explaining the responsibilities, rights, and authorities assigned by this Code to the:

    a) FOOD EMPLOYEE,
    b) CONDITIONAL EMPLOYEE,
    c) PERSONIN CHARGE,
    d) REGULATORY AUTHORITY;

17. Explaining how the PERSON IN CHARGE,FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.

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