Food Code Variance / HACCP Plan Approval for Special Processes (raw bar, sushi rice, sous vide): Boston restaurant guide
Boston ISD — Health Division (under 105 CMR 590 / FDA Food Code)
What it is
Massachusetts' food code adopts the FDA Food Code, which requires a variance and HACCP plan for special processes. Boston specifically requires a formal plan review if you acidify sushi rice, hold pizzas at room temperature, sprout seeds, or keep live shellfish tanks; raw oysters and other raw animal foods need a consumer advisory and shellfish tags kept for 90 days.
When a restaurant needs it
Raw bar, sushi, reduced-oxygen packaging/sous vide, acidified rice, sprouting, or live shellfish tanks.
How to apply
Bring the process description and HACCP plan to your ISD Health plan review appointment (617-635-5326) and get it approved before you build or buy equipment.
Documents you’ll need
- Written HACCP plan for each special process
- Supplier list (approved/certified shellfish dealers)
- Shellfish tag log (90-day retention)
- Menu with consumer advisory language
Good to know
Boston's pages list the triggers but not the variance form; ask ISD Health how it wants the HACCP plan submitted.
Official source
Boston — food permit plan review (special processes) · 105 CMR 590 — MA food establishment code (adopts the FDA Food Code)
Answer a few questions about your space and get every permit in order, with a timeline, a cost range, walkthroughs, and every application filled in for you to sign with Open.
Last reviewed 2026-10-06. Guidance only, not legal advice.