As a result of the transition to the FDA Model Food Code, food service establishments that use the sous vide process or acidify sushi rice (and do not also use time or temperature as a control) must complete a “REQUEST FOR A VARIANCE” form and submit it to the Connecticut Department of Public Health Food Protection Program for review and approval.
Once submitted, the variance will be reviewed and the status of the request will be provided to the applicant not later than 30 days after the request was received. As part of the request, you will be required to submit a detailed description in the form of a HACCP (Hazard Analysis Critical Control Plan) for all menu items.
Completed applications should be submitted directly to:
CT Dept. of Public Health
Food Protection Program
ATTENTION: Variance Reviewer
MS#11FDP, 410 Capitol Ave.
Hartford, CT 06134
While this is a requirement of the CT Dept. of Public Health, FVHD does request that a copy of the variance be shared with FVHD to assist us in understanding your process.
Once submitted, the variance will be reviewed and the status of the request will be provided to the applicant not later than 30 days after the request was received. As part of the request, you will be required to submit a detailed description in the form of a HACCP (Hazard Analysis Critical Control Plan) for all menu items.
Completed applications should be submitted directly to:
CT Dept. of Public Health
Food Protection Program
ATTENTION: Variance Reviewer
MS#11FDP, 410 Capitol Ave.
Hartford, CT 06134
While this is a requirement of the CT Dept. of Public Health, FVHD does request that a copy of the variance be shared with FVHD to assist us in understanding your process.
060717_variance_fillable.pdf | |
File Size: | 112 kb |
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