US FDA Food Code 2026 2-103: 2-103 Duties of the person in charge (active managerial control)

The person in charge maintains active managerial control of foodborne illness risk factors by ensuring that (Pf): operations are not run in a private home or living quarters; people not needed for the operation stay out of preparation, storage and warewashing areas (brief authorised visits allowed with food and clean items protected); employees and others entering those areas (delivery, maintenance, pest control) comply with the Code; employees wash hands effectively, through routine monitoring; employees check food on receipt for approved source, temperature, protection, adulteration and accurate presentation, with periodic evaluation, and verify deliveries made outside operating hours; employees cook TCS food properly (especially eggs and comminuted meats) with daily oversight of their temperature monitoring using properly scaled and calibrated thermometers; cooling, hot and cold holding and thawing of TCS food are monitored daily; consumers ordering raw or undercooked animal foods are advised as 3-603.11 requires; sanitizing of multiuse equipment and utensils is monitored (water temperature and time, or chemical concentration, pH, temperature and time); self service consumers are told to use clean tableware on return; bare hand contact with ready-to-eat food is prevented by utensils, gloves or dispensing equipment unless approved otherwise; employees are trained in food safety including food allergy awareness for their duties; food and conditional employees are told, in a verifiable way, of their duty to report health information; written procedures and plans the Code requires are maintained and implemented; and employees are aware of food defense and report suspicious activity.