Which task is a core duty of the person in charge (PIC) during operating hours?
a.Ensuring employees are following food safety practices and excluding ill employees when required
b.Personally handling every cash transaction and reconciling the drawer against the register at close
c.Personally cooking each order that leaves the pass so the recipes stay consistent
d.Designing the restaurant's advertising and approving the seasonal menu photography
Explanation
The person in charge must actively ensure that employees follow required food safety practices, such as proper handwashing, cooking, and cooling, and must know when to restrict or exclude an ill employee. The PIC's job is oversight of food safety, not doing production work personally; cooking every ticket would pull the PIC away from that oversight. Running the cash drawer and approving advertising are business duties the Food Code does not assign to the PIC.
Law Reference: FDA Food Code §2-103.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
- A power outage knocks out the walk-in cooler for several hours during a summer heat wave. What is the manager's priority for the TCS food inside?
- In a HACCP-based system, what best defines a critical control point (CCP)?
- A line cook tells the manager he was diagnosed with an E. coli (STEC) infection. What must the manager do?
- When a foodborne-illness complaint comes in by phone, what information should the manager calmly gather first?
- During an inspection the inspector asks the person in charge to describe the relationship between the microbe and the food for a specific dish. What is this checking?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review