Who is referred to as the person in charge in a food establishment?

The person referred to as "the person in charge" in a food establishment is typically the knowledgeable individual present during operations. This role encompasses being responsible for food safety and ensuring that all health regulations are adhered to while the establishment is in operation. This individual possesses an understanding of food handling, sanitation practices, and regulations that are crucial for maintaining a safe dining environment.

While it is possible that the head chef or a different member of the staff could fulfill this role, the key characteristic is the presence of appropriate knowledge and authority to oversee food safety practices during service. Being the one who can make informed decisions about safety protocols and manage staff accordingly is vital to maintaining health standards in a food establishment.

The other roles mentioned, such as a cleaning individual or a cook, do not specifically embody the comprehensive oversight and regulatory knowledge required to be considered "the person in charge" in this context. The head chef, while crucial to food preparation and possibly well-versed in safety practices, may not always be present during service hours, which reinforces the importance of a designated knowledgeable individual who can take charge when needed.