Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?

解析

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.