{"code":"HSC","codeName":"Health and Safety Code","section":"114417.6","citation":"Health & Saf. Code, § 114417.6","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","url":"https://blackletter.si/health-and-safety-code/division-104"},{"name":"PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7"},{"name":"CHAPTER 13. Compliance and Enforcement [114380. - 114437.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-13"},{"name":"ARTICLE 4. Variance [114417. - 114417.7.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-13/article-4"}],"history":"Amended by Stats. 2007, Ch. 96, Sec. 59.   Effective July 20, 2007.","effective":"2007-07-20","html":"<p>If the department grants a variance, or if an HACCP plan is required pursuant to Section <a href=\"/hsc/114419\">114419</a>, the permitholder shall do both of the following:</p><p>(a) Comply with the HACCP plan and procedures that are submitted as specified in Sections <a href=\"/hsc/114419.1\">114419.1</a> and <a href=\"/hsc/114419.2\">114419.2</a> and approved as a condition for the granting of the variance.</p><p>(b) Maintain and provide to the enforcement agency, upon request, records specified under a HACCP plan, or otherwise pursuant to the variance letter, that demonstrate that the following are routinely employed:</p><p>(1) Procedures for monitoring critical control points.</p><p>(2) Monitoring of the critical control points.</p><p>(3) Verification of the effectiveness of an operation or process.</p><p>(4) Necessary corrective actions if there is a failure at a critical control point.</p>","text":"If the department grants a variance, or if an HACCP plan is required pursuant to Section 114419, the permitholder shall do both of the following: (a) Comply with the HACCP plan and procedures that are submitted as specified in Sections 114419.1 and 114419.2 and approved as a condition for the granting of the variance. (b) Maintain and provide to the enforcement agency, upon request, records specified under a HACCP plan, or otherwise pursuant to the variance letter, that demonstrate that the following are routinely employed: (1) Procedures for monitoring critical control points. (2) Monitoring of the critical control points. (3) Verification of the effectiveness of an operation or process. (4) Necessary corrective actions if there is a failure at a critical control point.","otherVersions":[],"url":"https://blackletter.si/health-and-safety-code/variance-114417-6","source":"California Legislative Information bulk export (pubinfo)"}