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.