North Carolina food-service outlets and restaurants will be required to have at least one certified food protection manager starting next year, and that manager must be on site when food is being prepared or served. Businesses not in compliance will receive a two-point violation from the health department. "The primary reason for adopting this standard is that FDA’s Retail Food Risk Factor Studies suggest that the presence of a certified food manager has a positive correlation with more effective control of certain risk factors," said Larry Michael, head of the state health department's Food Protection Program.

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