How can an establishment submit a variance requesting a modification or waiver to one or more requirements of TFER?

Staff is currently working on a variance application that customers may fill out and return for consideration. The application will detail how to submit a request of your intentions with justification of why the request should be given and how the rules and public safety will still be met. TFER currently states:

§228.243. Variances.
(a) Modifications and waivers. The regulatory authority may grant a variance by modifying or waiving the requirements of these rules if in the opinion of the regulatory authority a health hazard or nuisance will not result from the variance. If a variance is granted, the regulatory authority shall retain the information specified in subsection (b) of this section in its records for the food establishment.
(b) Documentation of proposed variance and justification. Before a variance from a requirement of these rules is approved, the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:
(1) a statement of the proposed variance of the rule requirement citing relevant rule section numbers;
(2) an analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rule sections will be alternatively addressed by the proposal; and
(3) a HACCP plan if required as specified in §228.244(c) of this title that includes the information specified in §228.244(b) of this title, as it is relevant to the variance requested.
(c) Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection (a) of this section, or a HACCP plan is otherwise required as specified in §228.244(c) of this title, the food establishment shall:
(1) comply with the HACCP plans and procedures that are submitted and approved as specified in §228.244(d) of this title as a basis for the modification or waiver; and
(2) maintain and provide to the regulatory authority, upon request, records specified in §228.244(d)(4) and (5) of this title that demonstrate that the following are routinely employed:
(A) procedures for monitoring critical control points;
(B) monitoring of the critical control points;
(C) verification of the effectiveness of an operation or process; and
(D) necessary corrective actions if there is failure at a critical control point.

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1. Is a Certified Food Manager Certificate required? How long does it last and how much does it cost?
2. Can the City hold certification classes for Certified Food Manager and Food Handler?
3. What are the regulations for allowing direct sell from local produce farms to a food establishment? (Farm to table)
4. Where can I find the guidelines for Farmers Markets and the Cottage Food laws?
5. Is there an exception for Fixed Food Establishments to obtain a Temporary Food Establishment Permit for events?
6. Are Mobile Food Units required to obtain a Temporary Food Establishment Permit to take part of an event?
7. Is the TFER inspection report Quick Reference available for reference?
8. Why do Mobile Food Units have to move each day and will this requirement change if parked in an established Food Truck Park?
9. Is a Temporary Food Establishment Permit required for contestants participating in a judging contest? Can samples be given with or without a fee?
10. Why does a Food Handler have to be present at the booth where food is being prepared and not just available?
11. Are events associated with SMCISD exempt from obtaining a Temporary Food Establishment Permit and paying the associated fee?
12. What is HACCP and is every establishment required to submit a HACCP plan?
13. How can an establishment submit a variance requesting a modification or waiver to one or more requirements of TFER?