Which food item requires a variance before it can be served in a restaurant?

Raw fish requires a variance before it can be served in a restaurant primarily because it involves a higher risk of food safety issues, such as foodborne illnesses. When serving raw or undercooked fish, such as in sushi or sashimi, it is necessary to ensure that strict standards are met to minimize potential risks. This often includes sourcing the fish from reputable suppliers who provide fish that has been frozen to specific temperatures to kill parasites, as well as implementing procedures to ensure its safety during preparation and service.

Obtaining a variance means that the establishment acknowledges these risks and has taken steps to specifically address them through proper practices. This process allows the restaurant to operate within guidelines that provide a level of oversight to carefully manage the inherent dangers associated with serving raw fish.

Other food items listed may also have specific safety standards, but they do not require the same level of variance as raw fish due to the nature of their preparation and consumption. Fresh-cut fruits may need proper handling but don’t typically require a variance, hot dogs are often pre-cooked, and frozen desserts are generally safe without special permits.