Course Description

*THE 2013 FDA Food Code was adopted in the State of WV in July 2019. Please note that MCHD PIC Certificates (2013 Food Code) are valid until adoption of a new food code.*  They do not expire yearly.


This course is designed to cover the Areas of Knowledge and Duties of the Person in Charge (PIC) as required by the 2013 Food Code adopted by West Virginia. The Food Code requires that a PIC is present in every facility during all operational hours. The Monongalia County Health Department's Board of Health requires all PICs to completed this training or a Certified Food Protection Manager's course.


This course consists of 20 lessons and a multiple choice assessment. You must complete each lesson, including any activities, in the order presented before proceeding to the next section. Activities are included within the lessons to review important concepts which may appear on your assessment.


This course fee is $65. Once you purchase the course, you will have 30 days in which to complete the course. You must score 80% on your timed assessment to earn your PIC certificate. The PIC certificate and Food Worker card will be mailed to the address you provide on the completion form. You are responsible for printing out all forms, handouts and guides for use during the course. Before proceeding with any lesson, print out all resources to have them readily available when needed.

Registered Sanitarian

Joseph Lawson

For the last 24 years, Terri has developed and provided Food Safety education for the Monongalia County Health Department.Jennifer has 8 years experience as a Food Safety Inspector and 2 years experience as Quality Assurance Lab Director for United Dairy.

Course curriculum

  • 1

    Introduction

    • PIC Intro

    • 2013 PIC Food Code Abbreviations Definitions

    • 2013 PIC Knowledge Duties

    • SF-7C 2013 Management Guide
  • 2

    Areas of Knowledge Lesson 1

    • 2013 Areas of Knowledge Lesson 1

    • HW Procedures

    • HW Sign
  • 3

    Areas of Knowledge Lesson 2

    • 2013 Areas of Knowledge Lesson 2

    • 2013 Form 1-C

    • 2013 Form 1-A

    • 2013 Form 1-B

    • 2013 Employee Health Chart

    • 2013 Table 4

    • 2013 Employee FW Reminder
  • 4

    Areas of knowledge Lesson 3

    • 2013 Areas of Knowledge Lesson 3
  • 5

    Areas of Knowledge Lesson 4

    • 2013 Areas of Knowledge Lesson 4
  • 6

    Areas of Knowledge Lesson 5

    • 2013 Areas of Knowledge Lesson 5
  • 7

    Areas of Knowledge Lesson 6

    • 2013 Areas of Knowledge Lesson 6

    • Thermometer Calibration

    • SF-7A 2013 Food Guide
  • 8

    Areas of Knowledge Lesson 7

    • 2013 Areas of Knowledge Lesson 7

    • CBD

    • Cooling Chart
  • 9

    Areas of Knowledge Lesson 8

    • 2013 Areas of Knowledge Lesson 8

    • Control of Cross Contamination

    • Proper Use of Gloves
  • 10

    Areas of Knowledge Lesson 9

    • 2013 Areas of Knowledge Lesson 9

    • Food Allergy Awareness
  • 11

    Areas of Knowledge Lesson 10

    • 2013 Areas of Knowledge Lesson 10
  • 12

    Areas of Knowledge Lesson 11

    • 2013 Areas of Knowledge Lesson 11

    • SF-7B 2013 Equipment Guide
  • 13

    Areas of Knowledge Lesson 12

    • 2013 Areas of Knowledge Lesson 12
  • 14

    Areas of Knowledge Lesson 13

    • 2013 Areas of Knowledge Lesson 13
  • 15

    Areas of Knowledge Lesson 14

    • 2013 Areas of Knowledge Lesson 14
  • 16

    Areas of Knowledge Lesson 15

    • 2013 Areas of Knowledge Lesson 15
  • 17

    Areas of Knowledge Lesson 16

    • 2013 Areas of Knowledge Lesson 16
  • 18

    Areas of Knowledge Lesson 17

    • 2013 Areas of Knowledge Lesson 17
  • 19

    Duties

    • 2013 PIC Duties

    • Temp FW Info-Worksheet

    • 2013 Required Written Records

    • 2013 PIC Norovirus Cleanup
  • 20

    Other Concerns

    • 2013 PIC Other Concerns

    • MCHD Clean Indoor Air Regulation Feb 1, 2017
  • 21

    Assessment

    • PIC Asssessment