A variance from the local health authority is required when

• A. Holding hot foods at 135°F
• B. Displaying live molluscan shellfish in a tank
• C. Reheating leftovers
• D. Storing dry goods

Answer: (B)

A variance is needed whenever a food operation wants to do something that isn’t covered by standard rules and requires special approval due to higher risk or unique handling needs. Displaying live molluscan shellfish in a tank fits that category because it keeps shellfish alive and involves specific water quality, tank design, maintenance, and handling requirements to prevent contamination and ensure safety. The health department must authorize these conditions through a variance and ongoing inspections.

The other activities fall under standard food-safety practices: holding hot foods at 135°F is within normal hot-holding guidelines, reheating leftovers to 165°F is a standard safety step, and storing dry goods properly is general storage sanitation. None of these require a variance when done according to code.