What is defined as the person-in-charge in a food establishment?

In a food establishment, the person-in-charge is the individual who holds the responsibility for the operations during inspections, ensuring compliance with health and safety regulations. This individual is usually knowledgeable about food safety protocols and best practices, allowing them to address any potential issues that may arise during an inspection.

Having someone in this role is crucial because it ensures that there is a designated leader who can make informed decisions, handle emergencies, and communicate effectively with health inspectors. This person is not limited to a specific job title; they could be a manager or supervisor who possesses the necessary training and authority to implement food safety protocols and train staff accordingly.

Other options may refer to roles that are important in the food establishment; however, they do not encompass the specific responsibilities required during an inspection or oversight of food safety practices. The chef, while essential for food preparation, does not necessarily oversee overall operations during inspections. The owner may not be present at all times to manage day-to-day operations, and servers, while critical for customer service, do not hold the managerial responsibilities that include safety oversight.