Which scenario involves selling unpasteurized juice without a label?

Selling unpasteurized juice without a label requires a variance and a Hazard Analysis Critical Control Point (HACCP) plan because unpasteurized juices carry a higher risk of foodborne illnesses due to the potential presence of pathogenic microorganisms. Regulations often mandate that establishments must implement a HACCP plan to identify and control these hazards. A variance is also necessary because it allows food businesses to deviate from standard food codes under strict conditions, ensuring that safety measures are put in place when selling products that could pose a risk to public health.

Establishments that want to sell unpasteurized juice must undertake this extra layer of scrutiny to ensure that they are effectively managing the risks associated with the unsafe nature of the product. Providing a plan that outlines how hazards will be managed and mitigated is crucial for maintaining food safety standards and protecting consumers. This scenario does not align with practices that would be permitted without such restrictive measures, which is why a variance and a HACCP plan are necessary in this situation.