- Plug & play flowcharts
- Data logs
- CCP explanation (w/examples)
- Easy-to-use fusionchef™ software
- Reference materials/links
- Use these tools to make obtaining a variance effortless!
- Perfect for: sous vide, curing, fermenting, pickling, preserving
*Federal Regulations require all commercial kitchens serving the public have an up-to-date, approved HACCP variance on file for reduced oxygen packaging, fermenting, curing, canning, fresh meat grinding, and soft serve ice cream.