Published on Saturday, October 17, 2026 Commercial kitchens across the nation are increasingly adopting complex culinary processing techniques once reserved for industrial manufacturing facilities, prompting food safety regulators to step up oversight of variance approvals and Hazard Analysis Critical Control Point compliance. Methods such as sous-vide cooking, in-house curing, fermentation, and Reduced Oxygen Packaging are…
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When independent restaurant owners and kitchen managers review their local food safety inspection forms, their eyes naturally gravitate toward the obvious culprits: refrigerator temperatures, handwashing sinks, and cross-contamination. However, a quiet storm is brewing around Item #29 — Compliance with Variance, Specialized Process, and HACCP (Hazard Analysis Critical Control Point) Plans. As culinary trends shift toward…
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Published on August 3, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program For food service operators, ensuring the safety of their offerings is paramount. While standard food safety practices are essential, certain innovative or specialized processes may require a variance from typical regulations. This is where…
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