"Risk type 3 food establishment" means any retail food establishment that:
 1. Has an extensive menu which requires the handling of raw ingredients; and is
 involved in the complex preparation of menu items that includes the cooking, cooling,
 and reheating of at least three or more potentially hazardous foods; or
 2. Prepares and serves potentially hazardous foods including the extensive handling of
 raw ingredients; and whose primary service population is a highly susceptible
 population.
 Such establishments may include, but are not limited to, full service restaurants,
 diners, commissaries, and catering operations; or hospitals, nursing homes, and preschools
 preparing and serving potentially hazardous foods.

 The requirement for a certified manager is defined as follows:
 SUBCHAPTER 2. MANAGEMENT AND PERSONNEL
 8:24-2.1 Supervision
 (a) The operator shall be the person in charge or shall designate a person in charge
 and shall ensure that a person in charge is present at the retail food establishment
 during all hours of operation.
 (b) Based on the risks of foodborne illness inherent to the food operation, during
 inspections and upon request, the person in charge shall demonstrate to the health
 authority knowledge of foodborne disease prevention, application of the Hazard
 Analysis Critical Control Point (HACCP) principles, and the requirements of this
 chapter. The person in charge shall demonstrate this knowledge by substantial
 compliance with this chapter. By January 2, 2010, at least one person in charge in
 Risk Type 3 Food Establishments shall be a certified food protection manager who has
 shown proficiency of required information through obtaining a food safety certificate
 by passing a food safety certification examination administered by an accredited
 certifying program recognized by the Conference for Food Protection. Certified food
 protection managers shall maintain the currency of the food safety certificate by
 following the accredited certifying program's requirements for renewal. Information on
 accredited food safety certification programs is available through the Department of
 Health and Senior Services, Food and Drug Safety Program by mailing a written
 request to: Consumer and Environmental Health Services, Food and Drug Safety Program,
 P.O. Box 369, Trenton, New Jersey, 08625-0369, telephone (609) 588-3123.

 The code also states the definition of the Person In Charge:

 "Person in charge" means the individual present at a retail food establishment who is
  responsible for the operation at the time of inspection.

 For a copy of New Jersey Chapter 24 Click Here.