<html> <head> <title>Rule 44:02:07:41 Variance requirement for specialized processing methods.</title> <META NAME="Keywords" Content="Administrative Rules 44:02:07:41"> <META NAME="Description" Content="Administrative Rules 44:02:07:41 Variance requirement for specialized processing methods."> <meta name=Generator content="Microsoft Office HTML Filter 2.0"> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Originator content="Microsoft Word 10"> <style> <!-- --> </style> </head> <body lang=EN-US> <div> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>44:02:07:41.&nbsp;&nbsp;Variance requirement for specialized processing methods.</b> A food establishment must obtain variance from the regulatory authority before smoking or curing food; using food additives as a method of food preservation rather than as a method of flavor enhancement; using a reduced-oxygen method of packaging food, except as specified in §&nbsp;44:02:07:39, if a barrier to <b>Clostridium botulinum</b> exists; or preparing food by another method that is determined by the regulatory authority to require a variance.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The regulatory authority may grant a variance by modifying or waiving one or more of the requirements of this chapter if in the opinion of the regulatory authority a health hazard will not result from the variance. If a variance is granted, the regulatory authority must retain the following information in its records on the food establishment:</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (1)&nbsp;&nbsp;A statement from the petitioner of the proposed variance of the requirement, citing relevant section numbers;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (2)&nbsp;&nbsp;A rationale from the petitioner explaining how the potential public health hazards addressed by the relevant sections will be alternatively addressed by the proposal; and</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (3)&nbsp;&nbsp;A HACCP plan, if required, that includes the information as it is relevant to the variance requested.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Source:</b> 23 SDR 195, effective May 26, 1997.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>General Authority:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-1-17">34-1-17</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22.</A></p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Law Implemented:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-25">34-18-25.</A></p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Cross-Reference:</b> Distress Food Act, SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-5-9">34-5-9</A> to <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-5-18">34-5-18</A>, inclusive.</p> </div> </body> </html>