The individual who is in day-to-day control of a food business or premises at a given time and answerable for food safety on the floor.
Not exactly. The food safety supervisor is a nominated, trained role for the business, while the person in charge is whoever is actually controlling the premises during a given shift.
Yes in practice. Because food safety obligations apply whenever the business trades, a competent person should be in effective control on every shift.
They are responsible for the food safety practices happening on the floor at the time, including hygiene, temperature control, supervising staff and responding to problems.
They should have enough authority and training to make food safety decisions and direct others, so they are usually a supervisor, manager or experienced staff member.
Yes. During an inspection the officer typically deals with whoever is in charge at the time and expects them to explain the business's food safety practices.