Question: Which practice requires a variance based on a HACCP plan for regulatory compliance? a . Reheating clam chowder for hot holding b . Serving raw

Which practice requires a variance based on a HACCP plan for regulatory compliance?
a. Reheating clam chowder for hot holding
b. Serving raw oysters without a consumer advisory
c. Serving imitation crab to a highly susceptible population
d. Grilling salmon on the same surface used to grill hamburgers
Which practice requires a variance based on a HACCP plan for

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