The duties of a PIC are described in Section 2-104.11. The PIC needs to ensure:

  1. Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters.
  2. Unauthorized people are not allowed in the food preparation, food storage or ware washing areas.
  3. Authorized people entering the food preparation, food storage and ware washing areas comply with the regulations.
  4. Food handlers in the establishment are properly trained in food safety as it relates to their assigned duties, to include as applicable:
    • Effectively washing their hands as required.
    • Assuring food is from approved sources, delivered at the required temperatures, and protected from contamination and adulteration.
    • Properly cooking potentially hazardous food (PHF), through daily routine monitoring of the cooking temperatures and use of appropriate temperature measuring devices, which are properly scaled and calibrated as specified in Section 4-403.13.
    • Using proper methods to rapidly cool PHF, which are not held hot or are not for consumption within four hours, through daily routine monitoring of food temperatures during cooling.
    • Properly cleaning and sanitizing equipment and utensils, before they are re-used by monitoring solution temperatures, exposure time and chemical concentrations.
    • Preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils, such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment, except when approval is obtained from the health district, as specified in Section 3-301.11.
    • Knowing their responsibility, in accordance with the law, to report to the PIC information about their health and activities as they relate to diseases, which are transmissible through food, as specified in Section 2-201.11.
  5. Consumers:
    • Who order raw or partially cooked ready-to-eat food of animal origin are informed, as specified in Section 3-603.11, that the food is not cooked sufficiently to ensure its safety.
    • Are informed, as specified in Section 3-306.13, to use clean tableware when they return to self-service areas, such as salad bars and buffets.

For more information, contact your food establishment’s inspector.