Demonstration of Knowledge (Regulatory Authority)

10 Based on the risks inherent to the food operation , during inspections and upon request the Person - in - Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention , application of the Hazard Analysis and Critical Control Point HACCP pr inc iples , and the requirements of this Code The Person - in - Charge PIC shall demonstrate this knowledge by C Responding correctly to the inspector ' s questions as they relate to the specific food operation The areas of knowledge include 1 Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee ; 2 Explaining the responsibility of the Person - in - Charge for preventing the transmission of foodborne disease by a food employe e who has a disease or medical condition that may cause foodborne disease ; 3 Describing the symptoms associated with the diseases that are transmissible through food ; 4 Explaining the significance of the relationship between maintaining the time and temperature of Time Temperature Control f or Safety Food and the prevention of foodborne illness ; 5 Explaining the hazards involved in the consumption of raw or undercooked meat , poultry , eggs , and fish ; 6 Stating the required food temperatures and times for safe cooking of Time Temperature Control for Safety Food including me at , poultry , eggs , and fish ; 7 Stating the required temperatures and times for the safe refrigerated storage , hot holding , cooling , and reheating of Time Te mperature Control for Safety Food ; 8 Describing the relationship between the prevention of foodborne illness and the management and control of the following a Cross - contamination , b Hand contact with ready - to - eat foods , c Handwashing , and d Maintaining the food establishment in a clean condition and in good repair ; 9 Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive in dividual who has an allergic reaction 10 Explaining the relationship between food safety and providing the equipment that is a Sufficient in number and capacity , and b Properly designed , constructed , located , installed , operated , maintained , and cleaned ; 11 Explaining correct procedures for cleaning and sanitizing utensils and food - contact surfaces of equipment ; 12 Identifying the source of water used and measures taken to ensure that is remains protected from contamination such as pr ovi ding protection from backflow and precluding the creation of cross connections ; 13 Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are s afe ly stored , dispensed , used , and disposed of according to law ; 14 Identifying critical control points in the operation from purchasing through sale or service that when not controlled may co ntribute to the transmission of foodborne illness and explaining the steps taken to ensure that the points are controlled in accordance with the requirements of this Code ; 15 Explaining the details of how the Person - in - Charge and food employees comply with the HACCP plan if a plan is required by th e law , this Code , or an agreement between the regulatory authority and the food establishment ; 16 Explaining the responsibilities , rights , and authorities assigned by this Code to the a Food employee , b Conditional employee , c Person - in - Charge , d Regulatory authority ; and 17 Explaining how the Person - in - Charge , food employees , and conditional employees comply with reporting responsibilities and e xclusion or restriction of food employees Per the marking instructions , failure of the PIC to demonstrate knowledge of these items would be addressed under # 3 on the ins pection sheet 2 - 10211 Demonstration of KnowledgePage