DC Health HACCP Plan / Variance Approval (raw, undercooked or specialized processes): Washington, D.C. restaurant guide
DC Health — Division of Food
What it is
DC Health requires an approved HACCP plan before you serve raw or partially cooked foods, run molluscan shellfish tanks, use reduced-oxygen packaging, or do any specialized processing; a written variance is needed where you depart from the Food Code (for example sushi rice held by acidification).
When a restaurant needs it
Sushi, raw oysters/clams, crudo, tartare, house curing/smoking, sous vide or vacuum packing. Submit before opening; DC Health reviews complete variance submissions within 30 days.
How to apply
Prepare the HACCP plan per DC Health's guidance document, submit it with the fee through the DC Health online application portal or to haccp.plans@dc.gov, and attach the variance application where a variance applies.
Documents you’ll need
- HACCP plan (hazard analysis, critical control points, monitoring, records)
- Variance request form
- Menu items and recipes involved
- Shellfish supplier list (approved sources)
Good to know
Under 25-A DCMR you must also keep shellstock tags for 90 days in order of use (§717.3) and print a consumer advisory for raw/undercooked animal foods on the menu (§1105). Inspectors ask for both.
Official source
DC Health: food establishment HACCP plan · DC Health variance guidance
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.