The PIC needs to know food safety specific to the food operation, know the associated regulations and be able to implement that knowledge through active managerial control to prevent risk factors that could lead to a food borne illness.
During a health inspection, the PIC can demonstrate this knowledge in one of three ways:
- Comply with the regulations and have no critical or major violations during the current inspection.
- Be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program as required by Section 2-103.
- Respond correctly to the inspector’s questions as they relate to specific food operations. See Section 2-102.11 for pertinent questions.