• facebook
  • twitter
  • YouTube
  • RSS feed
  • 651-201-6000
  • 800-967-2474
  • 711 TTY
  • PARKING

NodeFire Save Document
Home > Food from Farm to Table > Food Safety > Minnesota Food Code Fact Sheets > Person in Charge

Person in Charge


Managers and employees share in the responsibility to use safe food handling practices that reduce the potential for food borne illness. Trained staff will be able to identify and take corrective action to eliminate high-risk practices that increase the potential for food borne illness.

The food code requires that there be a designated person in charge at the food establishment during all hours of operation. The person in charge must be able to demonstrate knowledge of food borne disease prevention and is responsible for assuring safe food handling practices.

What must the Person In Charge demonstrate knowledge of?

  1. The relationship between food borne illness prevention and personal hygiene, control of cross-contamination, and establishment maintenance.
  2. Prevention of the transmission of food borne disease by a food employee who has a disease or infectious medical condition.
  3. The usual symptoms, typical incubation periods, and modes of transmission for the most common food borne diseases.
  4. The hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
  5. Protecting the water source from backflow and cross connections.
  6. The required temperatures and times for safe cold holding, hot holding, cooling, cooking, reheating, and transportation of potentially hazardous foods.
  7. The relationship between food safety and providing necessary equipment.
  8. The procedure for cleaning and sanitizing utensils and other food contact surfaces.
  9. Identifying toxic materials and ensuring safe storage, handling, and disposal.
  10. If a HACCP plan is required, identify critical control points and explain the HACCP plan.

The Person In Charge must also ensure that:

  1. Employee hand washing is monitored.
  2. Employees properly cook potentially hazardous foods.
  3. Cooking temperatures are routinely monitored.
  4. Proper methods are used to rapidly cool potentially hazardous foods and monitor cooling.
  5. Proper methods are used to sanitize utensils and equipment.
  6. All employees are restricted or excluded as appropriate.
MDA Contact

Dairy & Food Inspection Division
651-201-6027