Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
a.Operating a live molluscan shellfish display tank
b.Acidifying sushi rice to keep it unrefrigerated
c.Slicing deli meats to order for sandwiches
d.Sprouting mung beans for the salad bar
Explanation
Simply slicing deli meats to order is a routine operation that does not require a variance, although the sliced ready-to-eat food must still be date marked. In contrast, holding live molluscan shellfish in a display tank, acidifying rice so it can be held without refrigeration, and sprouting seeds or beans are all specialized processes the Food Code flags as needing a variance and often a HACCP plan.
Law Reference: FDA Food Code §8-201.13Practice all 500 questions free — no signup required.
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