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:

Learn2Serve® Food Protection Manager Certification Program

National Registry of Food Safety Professionals ( Safe Plates offers this exam as part of their program)

ServSafe Manager - National Restaurant Association

Prometric Inc.

AboveTraining/StateFoodSafety.com