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.
Dairy & Food Inspection Division