Which of these operations most clearly requires a variance before it may legally begin?

Giải thích

Reduced-oxygen packaging is one of the specialized processes the Food Code lists as requiring a variance and a HACCP plan, because the low-oxygen environment can favor the growth of anaerobic pathogens such as Clostridium botulinum. The other three describe standard practices being done correctly: grilling to order, hot holding at 135°F, and the first stage of cooling from 135°F to 70°F in shallow pans. Correct routine practice does not trigger a variance, so the option that does is the one naming a specialized process.