Guides/Variances and HACCP plans under Food Code 3-502.11
Variances and HACCP plans under Food Code 3-502.11
A variance is written permission from your regulatory authority to do something the Food Code otherwise doesn't allow. Specialized processes in 3-502.11 usually need a variance and a HACCP plan that shows how you'll keep the food safe.
Processes listed in 3-502.11
Smoking food to preserve it rather than to flavor it; curing food; adding vinegar or other additives so a food no longer needs time/temperature control (such as acidified sushi rice); reduced oxygen packaging, except as allowed by 3-502.12; live molluscan shellfish life-support display tanks; custom processing of animals for personal use; sprouting seeds or beans; and any other method the regulatory authority decides needs a variance.
Reduced oxygen packaging without a variance
Section 3-502.12 lets an establishment do some kinds of ROP, including cook-chill and sous vide, without a variance if it meets specific controls and has a HACCP plan. The controls cover the kinds of food, holding temperatures, and how long the food can be held. Confirm the details in the edition your jurisdiction adopted.
Your plan names the section
HACCP Engine lists the Food Code section behind each process in your plan, so you and your inspector are working from the same reference.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- HACCP plans for restaurants and retail food establishments
- Vacuum packing and reduced oxygen packaging HACCP plans
- Curing and charcuterie HACCP plans
- Sushi rice HACCP plans
- Sous vide HACCP plans
- Fermentation and acidification HACCP plans
- Smoking HACCP plans for restaurants
- Live shellfish display tank HACCP plans
- All guides