Section 3-502.11 - Variance RequirementA FOOD ESTABLISHMENT shall obtain a VARIANCE from the DEPARTMENT as specified in § 1-104.11 and under § 1-104.12 before: Pf
(A) Smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement; Pf(C) Using FOOD ADDITIVES or adding components such as vinegar: Pf(1) As a method of FOOD preservation rather than as a method of flavor enhancement, Pf or(2) To render a FOOD so that it is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); Pf(D) PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12; Pf(E) Operating a MOLLUSCAN SHELLFISH life-support system display tank used to store or display shellfish that are offered for human consumption; Pf(F) Custom processing animals that are for personal use as FOOD and not for sale or service in a FOOD ESTABLISHMENT; Pf(G) Preparing FOOD by another method that is determined by the DEPARTMENT to require a VARIANCE; Pf or(H) Sprouting seeds or beans. Pf(I) The slaughter and evisceration of any animal or FISH, other than MOLLUSCAN SHELLFISH of a species not amenable to inspection under the Wisconsin or USDA meat inspection programs. PfWis. Admin. Code Department of Health Services § 3-502.11