Responsibilities of the Person In Charge (PIC) Quiz

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* 1. To obtain credit for taking this quiz, provide your FIRST NAME, LAST NAME, BUSINESS NAME, and CITY of the food establishment where you are employed.

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* 2. When does the Person In Charge (PIC) need to be present at a food establishment?

A. Only during the day shift

B. Only when the inspector is present at the food establishment

C. Only during times when the owner of the establishment is not present

D. During all hours of the establishment operation

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* 3. Persons unnecessary to the food establishment operation are allowed in which of the following areas?

A. Food preparation areas

B. Warewashing or dishwashing areas

C. Dining areas

D. Food storage areas

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* 4. The PIC shall routinely monitor employees in which of the following area(s) or task(s)?

A. Bare hand contact with ready-to-eat foods

B. Handwashing

C. Cleaning and sanitizing of equipment and utensils

D. All of the above

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* 5. The PIC shall properly train employees in:

A. Food safety

B. Food allergen awareness

C. Reporting health information as it relates to diseases that are transmissible through food to the PIC

D. All of the above

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* 6. Demonstration of knowledge by the PIC is accomplished by all of the following ways EXCEPT:

A. Having no violations of priority risk factors during the routine inspection

B. Consistently arriving to the food establishment on time and during scheduled shifts

C. Responding correctly to the inspector's questions as they relate tot he food operation

D. Maintaining a certified food protection manager certificate

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* 7. Demonstration of knowledge may be accomplished by stating the required safe cooking temperatures. Which of the following food product and final cooking temperature is CORRECT as stated:

A. Raw beef hamburger patties - 155°F

B. Raw eggs broken and prepared for immediate service - 120°F

C. Raw chicken breast - 145°F

D. Raw walleye fillet - 135°F

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* 8. The PIC shall demonstrate knowledge by identifying all of the following EXCEPT:

A. Major food allergens

B. The source of water used at the food establishment

C. Secret ingredients used in the recipes at the food establishment

D. Poisonous or toxic materials used at the food establishment

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* 9. Which of the following persons need to be observed by the PIC to ensure compliance with the food code?

A. Maintenance personnel

B. Pest management service personnel

C. Delivery personnel

D. All of the above

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* 10. Which of the following is NOT a duty of the PIC?

A. Ensuring employees are effectively cleaning their hands

B. Ensuring employees are properly cooking foods

C. Ensuring employees are properly trained in food safety

D. Ensuring employees are turning their phones off when they arrive