New Jersey restaurants classified as Risk Type III establishments are required to maintain a Certified Food Safety Professional (Certified Food Protection Manager), by January 2, 2010 (NJ.A.C. 8:24 - 2.1b). This is a legal requirement in order to be in compliance with the New Jersey Sanitary Code.
In addition to maintaining at least one Certified Food Protection Manager per establishment, a restaurant must maintain, at all hours of operation, a designated Person-in-Charge. This Person-in-Charge must be knowledgeable of the New Jersey Food Code (Sanitary Code) requirements and familiar with all aspects of the restaurant's operation.