[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340548-105":59,"doc-detail-340548-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","19a-36h-4-certified-food-protection-manager-and-alternate-person-in-charge","19a-36h-4 - Certified Food Protection Manager and Alternate Person in Charge","","This section defines staffing requirements for Connecticut food establishments regarding a person in charge and a certified food protection manager. Class 1–4 establishments must have an on-site person in charge meeting section 2-102.11 requirements. For class 2–4, the person in charge must be a certified food protection manager with certification maintained on site and held as a full-time employee assigned to only one establishment. It also permits a writtenly appointed alternate during limited non-peak hours, subject to knowledge demonstration and food inspector review, effective February 17, 2023.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/19a-36h-4-certified-food-protection-manager-and-alternate-person-in-charge/340548/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/19a-36h-4-certified-food-protection-manager-and-alternate-person-in-charge/340548.png","ImageObject",300,407,{"name":92,"@type":93},"Ben Jamin","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Which food establishments must have a person in charge on-site at all times?","Question",{"text":112,"@type":113},"Each Class 1, 2, 3, and 4 food establishment must have a person in charge who meets section 2-102.11 requirements and is on-site at all times the establishment is operating.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What must the person in charge be for class 2, 3, and 4 establishments when operating?",{"text":117,"@type":113},"For class 2, 3, and 4 food establishments, the person in charge must be a certified food protection manager, except where subsection (c) allows an alternate during non-peak hours.",{"name":119,"@type":110,"acceptedAnswer":120},"When can an alternate person in charge be used, and what requirements apply?",{"text":121,"@type":113},"The owner or manager may appoint an alternate person to be in charge only when the person in charge cannot be present and only during non-peak hours, such as an overnight shift with limited on-site staff and limited or no food preparation. The appointment must be in writing, and the alternate must demonstrate equivalent knowledge and be able to demonstrate required knowledge to a food inspector upon request.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340548,1790133621,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":81},2336478466772,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Sec. 19a-36h-4. Certified food protection manager and alternate person in charge.  \n(a) Each Class 1, 2, 3, and 4 food establishment shall have a person in charge who meets the requirements of section 2-102. 11 of the food code and who is on-site at the food establishment at all times the establishment is operating.  \n(b) At all times, a class 2, 3 and 4 food establishment is operating, the person in chargeshall be a certified food protection manager, except as permitted by subsection (c) of this section, who shall:  \n(1) Have obtained certification as required pursuant to section 19a-36i of the Connecticut General Statutes;  \n(2) Maintain such certification on file at the food establishment and provide such certification to the food inspector upon request; and  \n(3) Be a full-time employee, and assigned as the certified food protection manager to only one food establishment.  \n(c) The owner or manager of each class 2, 3 and 4 food establishment shall appoint an alternate person to be in charge, when the person in charge cannot be present. The alternate person in charge shall only be utilized during non-peak hours of operation, such as an overnight shift in which no more than two employees are on-site, and there is limited or no food preparation taking place. Such appointment shall be in writing on a form prescribed by the commissioner. The alternate person in charge shall:  \n(1) Demonstrate the same knowledge as a certified food protection manager and carryout the responsibilities as specified in subsection (d) of section 19a-36i of the Connecticut General Statutes; and  \n(2) Upon request of a food inspector at the food establishment, demonstrate to the food inspector, by a means according to section 2-102. 11(B) or (C) of the food code, the knowledge required under section 2-102.11(C)(1) to (17), inclusive, of the food code.  \n(d) The food inspector shall consider noncompliance with subsection (c) of this section a priority foundation item and shall cite such finding on the food inspection report form.  \n(Effective February 17, 2023)","cbCailkH2jI53Z3P","https://ap.wps.com/l/cbCailkH2jI53Z3P","pdf",22686,"English","# Certified food protection manager requirement\n## Class 1–4 person in charge on-site\n## Class 2–4 certified food protection manager duties\n## Alternate person in charge during non-peak hours\n## Food inspector priority for noncompliance","[{\"question\":\"Which food establishments must have a person in charge on-site at all times?\",\"answer\":\"Each Class 1, 2, 3, and 4 food establishment must have a person in charge who meets section 2-102.11 requirements and is on-site at all times the establishment is operating.\"},{\"question\":\"What must the person in charge be for class 2, 3, and 4 establishments when operating?\",\"answer\":\"For class 2, 3, and 4 food establishments, the person in charge must be a certified food protection manager, except where subsection (c) allows an alternate during non-peak hours.\"},{\"question\":\"When can an alternate person in charge be used, and what requirements apply?\",\"answer\":\"The owner or manager may appoint an alternate person to be in charge only when the person in charge cannot be present and only during non-peak hours, such as an overnight shift with limited on-site staff and limited or no food preparation. The appointment must be in writing, and the alternate must demonstrate equivalent knowledge and be able to demonstrate required knowledge to a food inspector upon request.\"}]","19a-36h-4 - Certified Food Protection Manager and Alternate Person in Charge | PDF",1790037276]