An operation must have a variance from regulatory authorities prior to smoking meat safely for food preservation.
A variance is simply an official permit that allows entities to do something that is ordinarily forbidden by regulation. Food safety methods that often require a variance include the smoking of food as a method of preservation but not as a flavor enhancer; and more often than not, follows a strict HACCP (hazard analysis critical control point).
Therefore, if an operation (business or organization) intends to smoke food as a preservative method during food processing, they need to seek and gain variance from the local regulatory authority.
For more on food preservation methods see: https://brainly.com/question/4486827?referrer=searchResults
