Basic Microbiology for the Person in Charge (PIC)
Section 2-102.11 of the Regulations Governing the Sanitation of Food Establishments requires the person in charge of a food establishment to be able to:
- demonstrate knowledge of foodborne illness and disease prevention
- have knowledge relating to the risk factors inherent to their specific food operation
Visit the Reducing Foodborne Illness Risk Factors Resource Guide webpage for more information.
The FDA estimates that foodborne diseases cause 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths in the United States every year. These diseases are caused by microorganisms and are preventable.
The PIC who “thinks risk” and then controls that risk is one who puts measures in place to assure a safe food product for their customers.
Phone: (702) 759-0588
Updated on: June 21, 2019