Certified Dietary Manager (CDM) 2026 – 400 Free Practice Questions to Pass the Exam

The role of the "Person in Charge" in a foodservice operation encompasses critical responsibilities aimed particularly at maintaining food safety and preventing foodborne illnesses. This individual is tasked with developing, implementing, and enforcing procedures that ensure compliance with health and safety regulations. These procedures might include proper food handling techniques, regular sanitation practices, and training staff on hygiene standards to minimize contamination risks.

While serving customers efficiently, managing inventory, and overseeing employee schedules are important functions within a foodservice operation, they are not the primary focus of the "Person in Charge." Instead, this role emphasizes the oversight of food safety protocols, which is essential in safeguarding public health and ensuring that the food served is safe for consumption. By prioritizing the prevention of foodborne illness, the "Person in Charge" plays a vital role in maintaining the overall quality and safety of food service operations.