Which of the following does NOT require a Variance and possibly a HACCP Plan for retail processing?

In the context of food safety and processing, a variance is a written document that allows a deviation from standard food safety regulations when certain conditions are met, often necessitating a Hazard Analysis Critical Control Point (HACCP) plan. The correct choice, which does not require a variance or HACCP plan, is raw produce.

Raw produce is typically considered safe for consumption without special processing methods that would warrant additional controls like those necessary for raw meat, seafood, or ready-to-eat foods that undergo specific transformations, such as curing, smoking, or other methods that pose food safety risks.

For example, raw meat and seafood are high-risk foods that require stringent controls to prevent foodborne illnesses. These foods are susceptible to contamination and often need a HACCP plan to outline specific safety measures. Similarly, ready-to-eat foods require careful handling to avoid contamination, especially since they do not undergo further cooking before serving.

In contrast, raw produce, when washed and handled properly, is less likely to require the complex controls that accompany animal-based proteins and ready-to-eat foods. Therefore, it is the straightforward handling of raw produce that distinguishes it from the other categories, making it the correct answer in this context.