A variance from the health department is required if the food establishment serves?

A variance from the health department is required when a food establishment serves live shellfish, such as lobsters and crabs, due to the specific regulations surrounding the handling and preparation of live seafood. This requirement is in place to ensure that the food is sourced and prepared in a manner that minimizes health risks, protects food safety, and addresses concerns such as proper storage and the avoidance of contamination.

Live shellfish are considered a high-risk item in food service; they must comply with stricter guidelines established by health departments to ensure that they are fresh, safe to consume, and prepared according to industry standards. Obtaining a variance allows establishments to demonstrate that they are aware of and are addressing these specific food safety concerns, which may not apply as stringently to other types of foods.

The other food categories listed, while they do have their own handling procedures, do not generally necessitate a variance under typical health department regulations. For instance, frozen foods that need proper thawing, canned foods, and foods with known allergens have existing standard procedures for handling without requiring a specific variance. However, live shellfish present distinct handling challenges that necessitate additional oversight.