Food Variances

Establishments that produce foods that use specialized processes may be required to obtain variance approval prior to conducting operations that require a variance. Specialized processes that may require a variance or HACCP plan review are listed in §3-502.11 in the FDA Food Code.
These include, but are not limited to:
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  • Rendering of Time/Temperature Control for Safety (TCS) foods shelf stable
  • Reduced Oxygen Packaging of TCS foods
  • Curing of foods
  • Smoking foods to render TCS foods shelf stable
  • Use of molluscan shellfish tanks
  • Sprouting of beans and seeds
  • Slaughtering seafood at retail

Applications (please click on box below)

Variance
Bare Hand Contact Exemption

Resources

  1. Acidified (Sushi) Rice (PDF)
  2. Cold Brew Coffee Guidance (PDF)
  3. f'real Machines (PDF)
  4. Frozen Dessert Guidance (PDF)
  5. HACCP/Variance Guidance (PDF)
  6. Juice Bottling Guidance (PDF)
  1. Kombucha Guidance (PDF)
  2. Reduced Oxygen Packaging Cook/Chill (PDF)
  3. Reduced Oxygen Packaging Sous Vide (PDF)
  4. Reduced Oxygen Packaging Without a Variance (PDF)
  5. Wet Storage of Seafood Guidelines (PDF)

Additional Resources

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    Phoenix, AZ 85003

    Phone 602-506-6824

    Industry Contacts