ServSafe Manager Practice Exam

Regulatory authorities often require food service operations to submit a HACCP plan when applying for a variance because this plan demonstrates a proactive approach to food safety. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in the production process. Submitting a HACCP plan is crucial when a facility intends to implement alternative food handling procedures that deviate from standard regulations, as it ensures that appropriate controls are in place to mitigate risks.

A HACCP plan outlines how the operation will monitor and control these hazards, making it an essential component in the variance application process. This plan provides detailed procedures and tools for how food safety will be maintained despite changes to traditional practices, reinforcing the operation's commitment to maintaining public health and safety standards.