Which process requires a variance from the regulatory authority?

The process of sprouting seeds or beans requires a variance from the regulatory authority due to the increased potential for foodborne illnesses associated with this method. When beans or seeds are sprouted, they are often kept in warm, humid conditions that are conducive to the growth of bacteria, including pathogens such as Salmonella and E. coli.

Because the risks involved with sprouting can lead to serious health issues, health regulations often require food establishments to obtain a variance to ensure that specific guidelines are followed to mitigate these risks. This may include procedures for sanitation, temperature control, and monitoring humidity levels to ensure the safe production of sprouts.

Other processes, while they may involve risks as well, typically do not require the same level of oversight or variance because established safety practices are generally adequate for those methods.