North Carolina law requires every foodservice establishment have a certified manager on duty at all times. As of January 1, 2014, all Food Service Establishments (except for
Congregate Nutrition Sites and Risk Category I Food Establishments) must
have a designated Person in Charge (PIC) and ensure that the PIC is
present at the Food Establishment during all hours of operation or the
Establishment will lose 2 points on their Food Establishment Inspection
Reports. Establishments may designate more than one PIC to cover all
shifts and days of operation. The PIC must demonstrate knowledge of
foodborne disease prevention, application of the Hazard Analysis and
Critical Control Point principles, and the requirements of the North
Carolina Food Code Manual. The PIC must demonstrate this knowledge by
being a Certified Food Protection Manager who has shown proficiency of
required information through passing a test that is part of an
Accredited Program (2-102.12 Certified Food Protection Manager).
ANSI-CFP Accreditation Programs
Approved Food Protection Manager Certification Programs: