Final answer:
A variance in food prep is required for certain foods that are not cooked and for unpasteurized dairy products, as they have higher risks for contamination. This ensures food safety practices are in place.
Step-by-step explanation:
The food preparation that requires a variance typically involves foods that need time and temperature control to prevent the growth of pathogens and spoilage.
These foods usually include items that are handled by people and not cooked, such as sliced meats, puddings, pastries, and sandwiches.
Additionally, products like raw (unpasteurized) milk and cheese made from it also require a variance due to the higher risk of contamination and foodborne illness they can pose if not handled correctly.
A variance is essentially special permission that a food establishment must obtain in order to deviate from the standard food safety regulations.
It ensures that the establishment has thoroughly evaluated the risks involved and has implemented adequate controls to ensure the safety of the food to be served.
Food establishments must provide documented procedures that detail how food will be safely handled from receipt to service.