A food establishment would be required to obtain a variance from the local regulatory authority when engaging in which activity?

• A. Boiling water
• B. Sprouting broccoli seeds
• C. Freezing foods
• D. Purchasing prepared foods

Answer: (B)

Some processes are outside what standard food codes cover and require regulatory approval in the form of a variance before you operate. Sprouting broccoli seeds fits this because sprouting creates warm, moist conditions that can quickly amplify harmful bacteria, and sprouts are often eaten raw or lightly cooked, making standard controls insufficient. To obtain a variance, the operation must present a plan (often a HACCP-based plan) showing how risks will be controlled through approved procedures, supplier verification, sanitation, water quality, and ongoing monitoring. Boiling water, freezing foods, and purchasing prepared foods are regular practices addressed by the standard code and typically do not require a variance.