A steakhouse wants to package raw beef using a cook-chill process with reduced-oxygen packaging for later reheating. What is the manager's correct sequence before starting?

Explanation

For a specialized process like cook-chill with reduced-oxygen packaging, the manager must first secure any required variance and an approved HACCP plan, then train staff to follow it, before the process begins. Doing the paperwork after the fact leaves the operation running an unapproved, higher-risk process. New equipment and use-by labels are part of the plan but do not replace the approval, and the regulatory authority, not the supplier, is the body that grants it.