As of September 1, 2012, each food service establishment must have a qualified person in charge (PIC) during all hours the food service establishment is operating. The PIC shall demonstrate food safety knowledge by being a certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI) accredited program. A list of programs that meet this requirement can be found on
ANSI's website.
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