The new food code requires that a Person in Charge (PIC) is available on the premises at all times while the facility is operating. That means that if the PIC is the manager, but the manager needs to go to the bank or is out on lunch, there has to be another PIC available during their absence.
The PIC requirement can be satisfied in 3 different ways (only need 1):
Certified through an ANSI Accredited Certified Food Protection Manager Program
Able to answer the inspectors questions correctly
Demonstrate that the facility is operating to the best of its ability by receiving no critical violations during the inspection
There are 3 (and only 3) courses that are ANSI Accredited Certified Food Protection Manager Programs and they are found below.