What is an example that would require obtaining a "variance" from your regulatory authority?

Obtaining a variance from a regulatory authority is necessary when a food establishment wants to engage in practices that might pose a higher risk to food safety due to the nature of the procedures involved. Offering live shellfish from a display tank is a prime example that requires a variance because it involves specific handling and maintenance requirements to ensure the safety of the shellfish.

Live shellfish must be kept at certain temperatures, monitored for freshness, and handled in a way that minimizes contamination risk. The regulatory authority wants to ensure that establishments using such methods have the proper systems in place to monitor the safety of the shellfish and the environment where they're stored. By requiring a variance, the authority ensures that operators understand the risks and comply with necessary regulations to keep consumers safe.

In contrast, the other options do not involve such elevated risks or regulatory concerns that warrant a variance. Storing frozen foods in a locked freezer, preparing food in advance for a catered event, or using organic products for food preparation typically align with established guidelines and don’t generally require special permissions or variances unless additional high-risk factors are present.