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Uxbridge Board grants HACCP variance to Big Y sushi vendor
Summary
The Board granted a HACCP variance for Advanced Fresh Concepts (AFC) to operate a sushi preparation line at a new Big Y after reviewing its HACCP plan and lab testing documentation.
The Uxbridge Board of Health voted to grant a HACCP-plan variance to Advanced Fresh Concepts (AFC), the company proposing a sushi operation within the new Big Y. Staff confirmed the applicant had submitted the required Hazard Analysis and Critical Control Point (HACCP) documentation and annual lab testing plan for acidified rice processes used in their preparation.
Board members reviewed the materials and moved to grant the variance after staff confirmed the paperwork was complete. Leanne McDonald (on the remote line) recorded an "aye" during the roll call.
Staff noted routine inspection and annual lab testing requirements will remain in place as conditions of the variance.
