CDPH Variance / HACCP Plan Approval (raw shellfish, sushi, special processes): Chicago restaurant guide
Chicago Department of Public Health — Food Protection
What it is
Under the Chicago Food Code Rules (in force since July 1, 2018), some processes that require a HACCP plan need a CDPH variance before you use them, and any animal food served raw or undercooked must carry a consumer advisory on the menu.
When a restaurant needs it
Raw oysters/shellfish, sushi (acidified rice), curing, smoking for preservation, reduced-oxygen packaging or other special processes. Juicing, Time as a Public Health Control and manual bottle capping no longer need a variance.
How to apply
Have your chef or a food-safety consultant write the HACCP plan and submit the variance request to CDPH Food Protection before the license inspection; keep shellfish tags on file for 90 days.
Documents you’ll need
- Written HACCP plan with critical control points
- Supplier letters / shellfish shipper certification
- Menu with consumer advisory wording
- Monitoring logs
Good to know
Cold holding is 41°F or colder and TCS foods held over 24 hours must be date-marked. Serving raw shellfish without tags or an advisory is a priority violation.
Official source
CDPH — Chicago Food Code major changes (variances, consumer advisory) · CDPH — Food Safety
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.