Food Variance / HACCP Plan Approval (Tennessee Food Variance Committee): Nashville restaurant guide
Tennessee Department of Health — Food Variance Committee (via Metro Health)
What it is
Written approval before you use a specialized process the food code restricts: curing, smoking for preservation, acidifying food to make it non-hazardous (for example sushi rice held at room temperature), reduced-oxygen packaging, molluscan shellfish display tanks, sprouting, or serving certain raw or undercooked animal foods. Some processes need only a HACCP plan on file (cook-chill, sous vide, certain ROP).
When a restaurant needs it
Before serving the item; build it into your plan review so Metro Health sees it before the pre-opening inspection.
How to apply
Submit a statement of the proposed variance citing the code sections, how each public-health hazard is controlled, and the HACCP plan to the Tennessee Food Variance Committee through your Metro Health inspector.
Documents you’ll need
- Variance request statement with code citations
- HACCP plan (hazards, critical control points, monitoring, records)
- Supporting documents (lab results, equipment specs)
Good to know
Plain raw oysters on the half shell don't need a variance, but you must keep shellstock tags for 90 days and print the consumer advisory on the menu under the FDA Food Code rules Tennessee uses.
Official source
TN Dept. of Health — Guidance for requesting a variance (PDF) · Metro Health — Food Protection Services
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.