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.
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. The person in charge is whoever has effective control of a food business or premises during a particular period of operation. In a small business this may be the owner, while in a larger or multi-shift operation it might be a shift supervisor or duty manager. The concept matters because food safety obligations must be met at all times the business is trading, not only when the owner is present. Being the person in charge means having the authority and knowledge to make food safety decisions on the spot: enforcing hygiene practices, controlling temperatures, responding to problems and directing staff. It is closely linked to, but not identical with, the formal food safety supervisor role; the person in charge is about who is actually running the floor at the time. In practice, when an officer inspects a venue, they will speak with the person in charge at that moment about how food is being handled. That person is expected to know the business's food safety practices, show where records are kept, and act on any issues raised during the visit. Australian businesses often make sure at least one person on every shift is capable of acting as the person in charge, with enough training to supervise handlers, apply the food safety program and make judgement calls such as discarding food that has been in the danger zone too long. Rosters are planned so there is never a shift without a competent person in charge. On a busy Saturday night with the owner away, the duty manager acts as the person in charge, deciding to throw out a tray of rice that has sat out too long and reminding staff to check fridge temperatures before service.
Frequently asked questions
Is the person in charge the same as the food safety supervisor?
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.
Does every shift need a person in charge?
Yes in practice. Because food safety obligations apply whenever the business trades, a competent person should be in effective control on every shift.
What is the person in charge responsible for?
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.
Can the person in charge be a junior staff member?
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.
Will an inspector ask to speak with the person in charge?
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.
