When is an operation required to have a variance and a HACCP plan?

A variance and a HACCP (Hazard Analysis Critical Control Point) plan are essential components of food safety management for specific food processing methods that present unique hazards. When an operation is selling Reduced Oxygen Packaging (ROP) foods, smoking, or curing foods, it requires a variance because these processes pose higher risks of pathogen growth and require careful management to ensure safety.

ROP packaging, for instance, creates an anaerobic environment that can encourage the growth of harmful bacteria, especially Clostridium botulinum. Smoking and curing foods also involve manipulating the natural preservation processes of food, which necessitates strict monitoring and control to avoid foodborne illness. Therefore, protocols established in a HACCP plan help in identifying critical points in these processes where risks can arise and outline measures to control them.

The other situations mentioned, such as serving cold food items, selling only raw produce, or using microwave cooking methods, do not inherently require a variance and a HACCP plan, as they are typically considered standard practices in food service operations that are generally safe when following established guidelines.