PIC Requirements | Highfield International

Nomination and recommended training of Person in Charge

The person registered for Level 2 and Level 3 PIC training must have a good understanding of the contents of the basic food hygiene training programme.

Food Inspection Officer has the final discretion to nominate the PIC and recommend the training requirements based on the type of the food business operation. Training programmes and examinations are also offered in languages other than English. It is the responsibility of the food establishment to choose training programmes suitable for the PIC.

The table below lists the Person in Charge requirement based on business type and the levels of qualification required.

Business Type PIC Requirement Recommended Qualification
Bakery/Confectionery Cat. I
Meat, egg/cream/milk based products
One per shift present in the production area At least one PIC with Level 3 training and others with Level 2 training
Bakery/Confectionery Cat. II
Bread, chocolate, sweets, sugar, confectionery
One per establishment At least one PIC with Level 2 training
Fishmonger/Fish stall One per establishment At least pne PIC with Level 1 training
Butcher shop One per establishment At least one PIC with Level 1 training
Fruit and Vegetables stall
Raw, whole vegetables only
One per establishment At least one PIC with Level 1 training
Grocery
Pre-packed food only
One per establishment At least one PIC with Level 2 training
Departmental Store/Supermarket Cat. I
Mixed activities, open display of open high risk foods and preparing to order
One on each counter where open high risk food is handled At least one PIC for the store with Level 3 training and at least one PIC with Level 2 training on each counter where open high risk food is handled (delicatessen, salad counter)
Departmental Store/Supermarket Cat. II
Pre-packaged food only
One per shift At least one PIC with Level 2 training
Vending Machine requiring temperature control   License holder/manager with PIC Level 2 training
Food kiosks Cat. I
Low risk foods
One per establishment License holder/manager wuth PIC Level 1 training
Food kiosks Cat. II
High risk foods
One per establishment License holder/manager with PIC Level 2 training
Catering company Cat. I
With preparation at service site
One per shift per kitchen (depends on the size) One PIC per kitchen with level 3 training
Catering company Cat. II
With only hot holding at service site
One per shift One PIC per site with level 2 training
Central kitchens of restaurants or catering companies One per shift per kitchen (depends on the size) One PIC per kitchen with level 3 training
Hospital kitchen One per shift present in the production area* One PIC per kitchen with level 3 training
Nursing home One per shift present in the production area One PIC per kitchen with level 3 training
Day Care, Pre-school, School Cat. I
Production/preparation
One per shift in the production area* One PIC per kitchen with level 3 training
Day Care, Pre-school, School Cat. II
Tea, coffee, snacks only
One per establishment One PIC per kitchen with level 2 training
Restaurant Cat. I
(That use complex processes involving cooling and reheating of cooked food)
One per shift present in the kitchen* At least two PICs (the owner or manager or chef) per kitchen with level 3 training and others with level 2 training
Restaurant Cat. II
(That have same day cook and service)
One per shift present in the production area* PIC with level 3 training
Cafeteria, café One per shift present in the kitchen PIC with level 3 training
Hotels Needs based At least one PIC per kitchen with level 3 training and others with level 2 training

In the case of hotels working under the same management that have more than one kitchen or production area, it is not necessary to have a PIC in each area unless the area is physically isolated from the other areas where the PIC is present. This rule is also applicable to larger food establishments with multiple kitchens or production areas that handle high risk foods. If the kitchen or production area/restaurant is managed by any independent subcontractor/franchisee with independent management then all such food premises are required to have PICs.

Person in Charge of food manufacturing units are exempted from the formal training and examination process. The nominated PIC in such food establishments will be assessed by Food Inspection Officer from the DM Food Control Department.

In HACCP certified manufacturing establishments, the HACCP team leader should be the Person in Charge of food safety. This will be subject to the approval of the DM Food Control Department.

       

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