The operator of a retail, wholesale, mobile, or temporary food establishment shall designate a person in charge and shall ensure that such person is present at and has access to all areas of the premises during all hours of operation. The person in charge shall be capable of demonstrating to the Division of Health knowledge of food-borne disease prevention, proper food-handling principles, hygiene, sanitation and the requirements set forth in N.J.A.C. 8:24 and this chapter.