State Food Safety Practice Exam

When is a food establishment required to obtain a variance from the local regulatory authority?

1. Sprouting broccoli seeds

2. Washing raw fruit with chemicals

3. Using a non-continuous cooking process

4. Learning that an employee was diagnosed with norovirus

The correct answer is: Sprouting broccoli seeds

A food establishment is required to obtain a variance from the local regulatory authority when it engages in certain practices that are not typically allowed under standard food safety regulations, which could pose a higher risk of foodborne illness if not managed properly. One specific instance is the sprouting of seeds, such as broccoli seeds. This process often involves conditions that can promote the growth of harmful bacteria, and thus it requires an adjustment in standard food safety procedures. Obtaining a variance ensures that the establishment implements additional safety controls and procedures specific to sprouting, such as monitoring temperatures, controlling moisture, and ensuring proper sanitation. These factors significantly reduce the risk of contamination and ensure that food safety standards are met even when engaging in higher-risk food processes. While washing raw fruits with chemicals, using a non-continuous cooking process, and being alerted to an employee being diagnosed with norovirus certainly involve food safety considerations, they do not inherently require a variance from local regulatory authorities in the same way that sprouting does. These practices have established guidelines that, if followed, adhere to food safety regulations without necessitating a specific variance.