[Federal Register Volume 60, Number 31 (Wednesday, February 15, 1995)]
[Proposed Rules]
[Pages 8573-8579]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 95-3784]
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Proposed Rules
Federal Register
________________________________________________________________________
This section of the FEDERAL REGISTER contains notices to the public of
the proposed issuance of rules and regulations. The purpose of these
notices is to give interested persons an opportunity to participate in
the rule making prior to the adoption of the final rules.
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Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 /
Proposed Rules
[[Page 8573]]
DEPARTMENT OF AGRICULTURE
Agricultural Marketing Service
7 CFR Part 52
[FV-95-326]
United States Standards for Grades of Frozen Green and Frozen Wax
Beans
AGENCY: Agricultural Marketing Service.
ACTION: Proposed rule.
-----------------------------------------------------------------------
SUMMARY: In response to a petition from the National Food Processors
Association, the Agricultural Marketing Service (AMS) has reviewed and
proposes to revise the United States Standards for Grades of Frozen
Green and Frozen Wax Beans (hereinafter referred to as ``frozen green
beans''). The proposed rule would change the U.S. grade standards for
frozen green beans by: Providing for the ``individual attributes'' lot
acceptance procedure for product grading with sample sizes, acceptable
quality levels (AQL's), tolerances and acceptance numbers (number of
allowable defects); establishing AQL's and acceptance numbers based on
a specified sample size of 13 sample units; and making minor editorial
changes.
DATES: Comments must be received on or before April 17, 1995.
ADDRESSES: Interested persons are invited to submit written comments
concerning this proposal. Comments must be sent in duplicate to the
Office of the Branch Chief, Processed Products Branch, Fruit and
Vegetable Division, Agricultural Marketing Service, U.S. Department of
Agriculture, Room 0709, South Building, P.O. Box 96456, Washington,
D.C. 20090-4693. Comments should reference the date and page number of
this issue of the Federal Register and will be made available for
public inspection in the Office of the Branch Chief during regular
business hours.
FOR FURTHER INFORMATION CONTACT: James R. Rodeheaver, Processed
Products Branch, Fruit and Vegetable Division, Agricultural Marketing
Service, U.S. Department of Agriculture, Room 0709, South Building,
P.O. Box 96456, Washington, D.C. 20090-6456, Telephone (202) 720-4693.
SUPPLEMENTARY INFORMATION: The United States Department of Agriculture
(USDA) is issuing this proposed rule in conformance with Executive
Order 12866.
This proposed rule has been reviewed under Executive Order 12778,
Civil Justice Reform. This action is not intended to have retroactive
effect. This proposed rule will not preempt any State or local laws,
regulations, or policies, unless they present an irreconcilable
conflict with this rule. There are no administrative procedures which
must be exhausted prior to any judicial challenge to the provisions of
this rule.
The AMS Administrator has certified that this action will not have
a significant economic impact on a substantial number of small
entities, as defined in the Regulatory Flexibility Act, P.L. 96-354 (5
U.S.C. 601 et seq.), because it reflects current marketing practices.
In addition, these standards are voluntary. A small entity may avoid
incurring any additional economic impact by not employing the
standards.
USDA received a petition from the National Food Processors
Association (NFPA), requesting that the U.S. grade standards for frozen
green beans be revised. NFPA is a trade association representing over
450 food industry companies.
NFPA's grade standards review subcommittee is responsible for
reviewing the existing U.S. grade standards for canned and frozen
fruits and vegetables to ascertain whether the standards remain current
and reflect processing and marketing practices. Based on the
subcommittee's recommendation, NFPA requested that the U.S. grade
standards for frozen green beans, which are currently based on ``full
attributes,'' where defects are grouped into four categories (minor,
major, severe, and critical) with acceptable quality levels (AQL's) for
each grouping, be revised.
Their recommendation was to convert the U.S. grade standards to
statistically-based individual attributes grade standards, similar to
the recently revised U.S. grade standards for canned green and wax
beans (58 FR 4295, January 14, 1993) where each defect has its own AQL.
Canned green beans and frozen green beans standards would be similar in
design and format.
This proposal is based on the discussion drafts provided to the
industry in December 1993, March 1994, and April 1994 through their
major trade associations, the American Frozen Food Institute (AFFI) and
NFPA. The drafts incorporated a grading system where individual
tolerances would be assigned to each individual defect. This proposal
would provide statistically derived acceptable quality levels (AQL's)
based on the tolerances in the current standards (except some
tolerances were changed to be similar to the tolerances in canned green
beans). The proposal also includes minor editorial changes and provides
a uniform format consistent with recent revisions of other U.S. grade
standards. The format is designed to provide industry personnel and
agricultural commodity graders with simpler and more comprehensive
standards. Definitions of terms and easy-to-read tables have been
incorporated to assure a better understanding and uniform application
of the standards. USDA believes that this proposed rule would
facilitate trade between processors and buyers and improve the
marketing of frozen green beans.
List of Subjects in 7 CFR Part 52
Food grades and standards, Food labeling, Frozen foods, Fruit
juices, Fruits, Reporting and recordkeeping requirements, Vegetables.
For the reasons set forth in the preamble, the U.S. Department of
Agriculture proposes to revise Subpart--United States Standards for
Grades of Frozen Green Beans and Frozen Wax Beans of 7 CFR Part 52 as
follows:
PART 52--PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS
THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS
1. The authority citation for Part 52 continues to read as follows:
Authority: 7 U.S.C. 1622, 1624.
2. Part 52, Subpart--United States Standards for Grades of Frozen
Green Beans and Frozen Wax Beans is revised to read as follows:
[[Page 8574]]
Subpart--United States Standards for Grades of Frozen Green Beans
and Frozen Wax Beans
Sec.
52.2321 Product description.
52.2322 Styles.
52.2323 Types.
52.2324 Kinds of pack.
52.2325 Definitions of terms.
52.2326 Grades.
52.2327 Factors of quality.
52.2328 Allowances for defects.
52.2329 Sample size.
52.2330 Quality requirements criteria.
Sec. 52.2321 Product description.
``Frozen green beans'' and ``frozen wax beans,'' hereinafter called
``frozen beans,'' means the frozen product prepared from the clean,
sound, succulent pods of the bean plant. The pods are stemmed, washed,
blanched, sorted, and properly drained. The product is frozen in
accordance with good commercial practice and maintained at temperatures
necessary for the preservation of the product.
Sec. 52.2322 Styles.
(a) Whole means frozen beans consisting of whole pods, which after
removal of either or both ends, are not less than 44 mm (1.75 in) in
length.
(b) Cut or cuts means frozen beans consisting of pods that are cut
transversely into pieces less than 70 mm (2.75 in) but not less than 19
mm (0.75 in) in length.
(c) Short cut or short cuts means frozen beans consisting of pieces
of pods of which 75 percent or more are less than 19 mm (0.75 in) in
length and not more than 1 percent are more than 32 mm (1.25 in) in
length.
(d) Mixed means a mixture of two or more of the following styles of
frozen beans: whole, cut, or short cut.
(e) Sliced lengthwise, or French style means frozen green beans
consisting of pods that are sliced lengthwise.
Sec. 52.2323 Types.
The type of frozen beans is not incorporated in the grades of
finished product, since it is not a factor of quality. The types of
frozen beans are described as ``round type'' and ``Romano or Italian
type.''
(a) Round type means frozen beans having a width not greater than
1\1/2\ times the thickness of the beans.
(b) Romano or Italian type means frozen beans having a width
greater than 1\1/2\ times the thickness of the beans.
Sec. 52.2324 Kinds of pack.
The kind of pack of frozen beans is not incorporated in the grades
of finished product, since it is not a factor of quality. The kinds of
pack of frozen beans are described as ``regular process,'' ``extended
blanch process,'' and ``special pack.''
(a) Regular process means the frozen beans are processed in such a
manner that the brightness is not affected by the process.
(b) Extended blanch process means the frozen beans are
intentionally processed in such a manner that the brightness is
affected by the process.
(c) Special pack means the frozen bean pack intentionally contains
beans of two or more varietal characteristics (such as a mixture of
green and wax beans).
Sec. 52.2325 Definitions of terms.
(a) Acceptable Quality Level (AQL) means the maximum percent of
defective units or the maximum number of defects per hundred units of
product that, for the purpose of acceptance sampling, can be considered
satisfactory as a process average.
(b) Blemish.
(1) Minor blemish means any unit which is affected by scars,
pathological injury, insect injury or other means in which the
aggregate area affected exceeds the area of a circle 3 mm (0.125 in) in
diameter or the appearance or eating quality of the unit is slightly
affected.
(2) Major blemish means any unit which is affected or damaged by
discoloration or any other means to the extent that the appearance or
eating quality of the unit is more than slightly affected.
(3) Total blemish means the total of the major and minor blemishes.
(c) Brightness means the extent that the overall appearance of the
sample unit as a mass is affected by dullness. (Applies to ``regular
process'' only).
(1) Grade A: Not affected.
(2) Grade B: Slightly affected.
(3) Grade C: Materially affected.
(4) Substandard: Seriously affected.
(d) Character.
(1) Round type--Green Beans.
(i) Good character means the pods are full fleshed; after cooking,
the pods are tender and the seeds are not mealy.
(ii) Reasonably good character means the pods are reasonably
fleshy; after cooking, the pods are tender and the seeds are not mealy.
(iii) Fairly good character means the pods have not entirely lost
their fleshy structure; after cooking, the pods are fairly tender and
the seeds may be slightly mealy.
(iv) Poor character means the beans fail the requirements for
``fairly good character.''
(2) Round type--Wax Beans.
(i) Good character means the pods are full fleshed and may show
slight breakdown of the flesh between seed cavities; after cooking, the
pods are tender and the seeds are not mealy.
(ii) Reasonably good character means the pods are reasonably fleshy
and may show substantial breakdown of the flesh between the seed
cavities; after cooking, the pods are tender and the seeds are not
mealy.
(iii) Fairly good character means the pods may show total breakdown
of the flesh between the seed cavities with no definite seed pocket,
but still retain flesh on the inside pod wall; after cooking, the pods
are fairly tender and the seeds may be slightly mealy.
(iv) Poor character means the beans fail the requirements for
``fairly good character.''
(3) Romano or Italian type.
(i) Good character means the pods have a full inner membrane,
typical of the variety and are tender after cooking.
(ii) Reasonably good character means the pods have a reasonably
well developed inner membrane and are reasonably tender after cooking.
(iii) Fairly good character means the pods may lack an inner
membrane; and are fairly tender after cooking.
(iv) Poor character means the beans fail the requirements for
``fairly good character.''
(e) Color defective means a unit that varies markedly from the
color that is normally expected for the variety and grade.
(f) Defect means any nonconformance of a unit of product from a
specified requirement of a single quality characteristic.
(g) Extraneous vegetable material (EVM) means harmless vegetable
material (other than the bean pods) including, but not limited to,
stalk, vine material, [vine material with stem(s) attached], leaves of
the bean plant, and leaves or portions of other harmless plants.
(h) Flavor and odor.
(1) Good flavor and odor means the product, after cooking, has a
characteristic green bean or wax bean flavor and odor typical of the
varietal type and is free from objectionable flavors and odors.
(2) Fairly good flavor and odor means the product, after cooking,
may be lacking in characteristic flavor and odor for the varietal type
but is free from objectionable flavors and odors.
(i) Fiber.
(1) Edible fiber means fiber developed in the wall of the bean pod
that, after cooking, is noticeable upon chewing, but can be consumed
with the rest of the bean material without objection.
(2) Inedible fiber means fiber developed in the wall of the bean
pod [[Page 8575]] that, after cooking, is objectionable upon chewing
and tends to separate from the rest of the bean material.
(j) Mechanical damage means a unit, in all styles except French,
that is broken or split into two parts (equals 1 defect), is crushed,
or is damaged by mechanical means to such an extent that the appearance
is seriously affected; and for whole and cut styles has very ragged
edges that are greater than 8 mm (\5/16\ in).
(k) Short piece means a unit in cut style, that is less than 13 mm
(0.50 in) in length, and a unit in whole style that is less than 44 mm
(1.75 in) in length, measured along the longest dimension parallel to
the bean suture line.
(l) Single sample unit means the amount of product specified (500
grams for French style and 400 units for all other styles) to be used
for unofficial inspection. It may be:
(1) The entire contents of a container;
(2) A portion of the contents of a container; or
(3) A combination of the contents of two or more containers.
(m) Sloughing means the separation of the outer surface layer of
tissue from the pod.
(n) Small pieces and odd cuts, in French style only, mean pieces of
pod less than 19 mm (0.75 in) in length or pieces of pod not conforming
to the normal appearance of a sliced lengthwise bean unit.
(o) Stem means any part or portion (loose or attached) of the hard
or tough fibrous material that attaches the bean pod to the vine.
(p) Tolerance means the percentage of defective units allowed for
each quality factor for a specified sample size.
(q) Unit means a bean pod or any individual portion thereof.
Sec. 52.2326 Grades.
(a) U.S. Grade A is the quality of frozen beans that:
(1) Meets the following prerequisites in which the beans:
(i) Have similar varietal characteristics (except special packs);
(ii) Have a good flavor and odor;
(iii) Have a good overall brightness that is not affected by
dullness (regular process only);
(iv) Are not materially affected by sloughing;
(v) Are practically free from small pieces.
(2) Is within the limits for defects as specified in Sec. 52.2328,
as applicable for the style.
(b) U.S. Grade B is the quality of frozen beans that:
(1) Meets the following prerequisites in which the beans:
(i) Have similar varietal characteristics (except special packs);
(ii) Have a good flavor and odor;
(iii) Have a reasonably good overall brightness (regular process
only);
(iv) Are not materially affected by sloughing;
(v) Are reasonably free from small pieces.
(2) Is within the limits for defects as specified in Sec. 52.2328,
as applicable for the style.
(c) U.S. Grade C is the quality of frozen beans that:
(1) Meets the following prerequisites in which the beans:
(i) Have similar varietal characteristics (except special packs);
(ii) Have a fairly good flavor and odor;
(iii) Have a fairly good overall brightness (regular process only);
(iv) Are not seriously affect by sloughing;
(v) Are fairly free from small pieces.
(2) Is within the limits for defects as specified in Sec. 52.2328,
as applicable for the style.
(d) Substandard is the quality of frozen beans that fail the
requirements of U.S. Grade C.
Sec. 52.2327 Factors of quality.
The grade of frozen beans is based on requirements for the
following quality factors:
(a) Prerequisite quality factors.
(1) Varietal characteristics (except special packs);
(2) Flavor and odor;
(3) Brightness (regular process only);
(4) Sloughing; and
(5) Small pieces.
(b) Classified quality factors.
(1) Extraneous vegetable material (EVM);
(2) Stems;
(3) Major blemishes;
(4) Total blemished;
(5) Mechanical damage;
(6) Short pieces;
(7) Color defectives;
(8) Character;
(9) Inedible fiber; and
(10) Edible fiber.
Sec. 52.2328 Allowances for defects.
Table I.--Prerequisite Factors for Frozen Green Beans and Wax Beans\1\
------------------------------------------------------------------------
Factors Grade A Grade B Grade C
------------------------------------------------------------------------
Varietal Similar.......... Similar......... Similar.
Characteristics.
Flavor and Odor.. Good............. Good............ Fairly Good.
Brightness....... Good............. Reasonably Good. Fairly Good.
Sloughing........ Not Materially Not Materially Not Seriously
Affected. Affected. Affected.
Small Pieces..... Practically Free. Reasonably Free. Fairly Free.
------------------------------------------------------------------------
\1\Determined container-by-container.
Table II.--Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans Grade A
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... \1\400 \2\600 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\.................... Quality Factors
(6)Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.25...................... 0.162..................... Extraneous Vegetable 2 2 4 7 13 19 26
Material.
0.75...................... 0.58...................... Stems..................... 5 6 11 20 39 60 81
1.25...................... 1.02...................... Major Blemishes........... 7 10 18 33 65 101 136
3.75...................... 3.30...................... Total Blemishes 19 27 50 94 193 304 415
(Major+Minor).
3.00...................... 2.60...................... Mechanical Damage......... 16 22 40 75 154 242 330
[[Page 8576]]
20.00..................... 19.10..................... Short Pieces, Whole Style. 89 130 251 490 1040 1664 2285
8.50...................... 7.90...................... Short Pieces, Cut Style... 41 59 111 212 444 706 966
1.75...................... 1.48...................... Edible Fiber.............. 10 14 25 45 91 142 193
0.10...................... 0.05...................... Inedible Fiber............ 1 1 2 3 5 7 10
5.50...................... 5.00...................... Color Defectives.......... 27 39 73 138 286 454 620
10.75..................... 10.10..................... Character--``B''.......... 50 72 138 266 561 894 1225
1.25...................... 1.02...................... Character--``C''.......... 7 10 18 33 65 101 136
0.10...................... 0.05...................... Character--``SStd''....... 1 1 2 3 5 7 10
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 5200.
Table IIa.--Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans--Grade B
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... \1\400 \2\600 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6) Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
.50....................... 0.366..................... Extraneous Vegetable 3 4 8 13 26 40 53
Material.
1.50...................... 1.25...................... Stems..................... 8 12 21 39 78 122 165
2.50...................... 2.17...................... Major Blemishes........... 13 19 34 64 130 204 278
6.75...................... 6.20...................... Total Blemishes (Major + 33 47 88 169 352 559 763
Minor).
6.00...................... 5.50...................... Mechanical Damage......... 30 42 79 151 314 498 680
N/A....................... N/A....................... Short Pieces, Whole Style. N/A N/A N/A N/A N/A N/A N/A
12.50..................... 11.80..................... Short Pieces, Cut Style... 58 84 160 309 652 1040 1426
4.50...................... 4.00...................... Edible Fiber.............. 22 32 59 112 232 366 500
1.50...................... 1.25...................... Inedible Fiber............ 8 12 21 39 78 122 165
10.75..................... 10.10..................... Color Defectives.......... 50 72 138 266 561 894 1225
N/A....................... N/A....................... Character--``B''.......... N/A N/A N/A N/A N/A N/A N/A
10.75..................... 10.10..................... Character--``C''.......... 50 72 138 266 561 894 1225
1.25...................... 1.02...................... Character--``SStd''....... 7 10 18 33 65 101 136
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 5200.
Table IIb.--Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans--Grade C
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... \1\400 \2\600 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6) Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00...................... 0.80...................... Extraneous Vegetable 6 8 15 26 52 80 108
Material.
3.00...................... 2.60...................... Stems..................... 16 22 40 75 154 242 330
3.75...................... 3.30...................... Major Blemishes........... 19 27 50 94 193 304 415
12.75..................... 12.00..................... Total Blemishes (Major + 58 85 162 314 663 1057 1449
Minor).
10.75..................... 10.10..................... Mechanical Damage......... 50 72 138 266 561 894 1225
N/A....................... N/A....................... Short Pieces, Whole Style. N/A N/A N/A N/A N/A N/A N/A
18.25..................... 17.40..................... Short Pieces, Cut Style... 82 119 230 448 950 1519 2085
8.50...................... 7.90...................... Edible Fiber.............. 41 59 111 212 444 706 966
3.75...................... 3.30...................... Inedible Fiber............ 19 27 50 94 193 304 415
17.75..................... 16.90..................... Color Defectives.......... 80 116 224 435 923 1476 2027
N/A....................... N/A....................... Character--``B''.......... N/A N/A N/A N/A N/A N/A N/A
N/A....................... N/A....................... Character--``C''.......... N/A N/A N/A N/A N/A N/A N/A
10.75..................... 10.10..................... Character--``SStd''....... 50 72 138 266 561 894 1225
\1\For unofficial samples.
\2\For use with small container sizes only.
[[Page 8577]]
\3\AQL calculated from tolerance (TOL) at 5200.
Table III.--Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans--Grade A
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... \1\400 \2\600 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6) Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.25...................... 0.162..................... Extraneous Vegetable 2 2 4 7 13 19 26
Material.
0.75...................... 0.58...................... Stems..................... 5 6 11 20 39 60 81
1.25...................... 1.02...................... Major Blemishes........... 7 10 18 33 65 101 136
3.75...................... 3.30...................... Total Blemishes (Major + 19 27 50 94 193 304 415
Minor).
3.00...................... 2.60...................... Mechanical Damage......... 16 22 40 75 154 242 330
1.75...................... 1.48...................... Edible Fiber.............. 10 14 25 45 91 142 193
0.10...................... 0.05...................... Inedible Fiber............ 1 1 2 3 5 7 10
5.50...................... 5.00...................... Color Defectives.......... 27 39 73 138 286 454 620
10.75..................... 10.10..................... Character--``B''.......... 50 72 138 266 561 894 1225
1.25...................... 1.02...................... Character--``C''.......... 7 10 18 33 65 101 136
0.10...................... 0.05...................... Character--``SStd''....... 1 1 2 3 5 7 10
\1\For unofficial samples. \2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 5200.
Table IIIa.--Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans--Grade B
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... \1\400 \2\600 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6)Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.50...................... 0.366..................... Extraneous Vegetable 3 4 8 13 26 40 53
Material.
1.50...................... 1.25...................... Stems..................... 8 12 21 39 78 122 165
2.50...................... 2.17...................... Major Blemishes........... 13 19 34 64 130 204 278
6.75...................... 6.20...................... Total Blemishes (Major + 33 47 88 169 352 559 763
Minor).
6.00...................... 5.50...................... Mechanical Damage......... 30 42 79 151 314 498 680
4.50...................... 4.00...................... Edible Fiber.............. 22 32 59 112 232 366 500
1.50...................... 1.25...................... Inedible Fiber............ 8 12 21 39 78 122 165
10.75..................... 10.10..................... Color Defectives.......... 50 72 138 266 561 894 1225
N/A....................... N/A....................... Character--``B''.......... N/A N/A N/A N/A N/A N/A N/A
10.75..................... 10.10..................... Character--``C''.......... 50 72 138 266 561 894 1225
1.25...................... 1.02...................... Character--``SStd''....... 7 10 18 33 65 101 136
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 5200.
Table IIIb.--Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans--Grade C
Sample Units x Sample .......................... .......................... 1 x 400 1.5 x 40 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
Unit Size. 0
Units of Product.......... .......................... .......................... 400\1\ 600\2\ 1200 2400 5200 8400 11600
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\.................... Quality Factors
(6)Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00...................... 0.80...................... Extraneous Vegetable 6 8 15 26 52 80 108
Material.
3.00...................... 2.60...................... Stems..................... 16 22 40 75 154 242 330
3.75...................... 3.30...................... Major Blemishes........... 19 27 50 94 193 304 415
8.50...................... 7.90...................... Total Blemishes (Major + 41 59 111 212 444 706 966
Minor).
10.75..................... 10.10..................... Mechanical Damage......... 50 72 138 266 561 894 1225
8.50...................... 7.90...................... Edible Fiber.............. 41 59 111 212 444 706 966
3.75...................... 3.30...................... Inedible Fiber............ 19 27 50 94 193 304 415
17.75..................... 16.90..................... Color Defectives.......... 80 116 224 435 923 1476 2027
N/A....................... N/A....................... Character--``B''.......... N/A N/A N/A N/A N/A N/A N/A
[[Page 8578]]
N/A....................... N/A....................... Character--``C''.......... N/A N/A N/A N/A N/A N/A N/A
10.75..................... 10.10..................... Character--``SStd''....... 50 72 138 266 561 894 1225
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 5200.
Table IV.--Acceptance Numbers for French Style Frozen Green Beans and Wax Beans--Grade A
Sample Units x Sample .......................... .......................... 1 x 200 1.5 x 20 3 x 200 6 x 200 13 x 200 21 x 200 29 x 200
unit Size. x 2.5 0 x 2.5 x 2.5 x 2.5 x 2.5 x 2.5
x 2.5
Grams of Product.......... .......................... .......................... \1\500 \2\750 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6) Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.25...................... 0.153..................... Extraneous Vegetable 1 1 2 4 7 10 14
Material (No. of Pieces).
0.75...................... 0.541..................... Stems (No. of stems)...... 3 4 6 11 20 30 41
1.25...................... 0.961..................... Major Blemishes (Grams)... 10 15 25 43 83 128 170
2.50...................... 2.05...................... Total Blemishes [(Grams) 18 25 45 83 163 253 343
Major +Minor].
5.50...................... 4.80...................... Color Defectives (Grams).. 38 50 95 175 358 563 765
N/A....................... N/A....................... Character--``B'' (Grams).. N/A N/A N/A N/A N/A N/A N/A
6.75...................... 6.00...................... Character--``C'' (Grams).. 45 63 115 215 440 695 945
1.75...................... 1.40...................... Character--``SStd'' 13 18 33 58 115 178 240
(Grams).
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 2600.
Table IVa.--Acceptance Numbers for French Style Frozen Green Beans and Wax Beans--Grade B
Sample Units x Sample .......................... .......................... 1 x 200 1.5 x 20 3 x 200 6 x 200 13 x 200 21 x 200 29 x 200
Unit Size. x 2.5 0 x 2.5 x 2.5 x 2.5 x 2.5 x 2.5
x 2.5
Grams of Product.......... .......................... .......................... 500\1\ 750\2\ 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6)Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.50...................... 0.325..................... Extraneous Vegetable 2 2 4 7 13 20 26
Material (No. of Pieces).
1.50...................... 1.16...................... Stems (No. of stems)...... 5 6 11 20 39 60 81
2.50...................... 2.05...................... Major Blemishes (Grams)... 18 25 45 83 163 253 343
3.75...................... 3.20...................... Total Blemishes [(Grams) 25 38 65 120 245 383 520
Major + Minor].
10.75..................... 9.80...................... Color Defectives (Grams).. 68 95 178 338 703 1113 1520
N/A....................... N/A....................... Character--``B''.......... N/A N/A N/A N/A N/A N/A N/A
20.00..................... 18.80..................... Character--``C'' (Grams).. 118 168 320 620 1305 2078 2848
5.50...................... 4.80...................... Character--``SStd'' 38 50 95 175 358 563 765
(Grams).
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 2600.
[[Page 8579]]
Table IVb.--Acceptance Numbers for French Style Frozen Green Beans and Wax Beans--Grade C
Sample Units x Sample .......................... .......................... 1 x 200 1.5 x 20 3 x 200 6 x 200 13 x 200 21 x 200 29 x 200
unit Size. x 2.5 0 x 2.5 x 2.5 x 2.5 x 2.5 x 2.5
x 2.5
Grams of Product.......... .......................... .......................... \1\500 \2\750 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------
TOL AQL\3\ Quality Factors
(6)Acceptance Numbers
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00...................... 0.733..................... Extraneous Vegetable 3 4 8 13 26 40 53
Material (No. of Pieces).
3.00...................... 2.50...................... Stems (No. of stems)...... 8 12 21 39 78 122 165
3.75...................... 3.20...................... Major Blemishes (Grams)... 25 38 65 120 245 383 520
10.75..................... 9.80...................... Total Blemishes 68 95 178 338 703 1113 1520
[(Grams)Major + Minor].
17.75..................... 16.60..................... Color Defectives (Grams).. 105 150 285 550 1158 1843 2523
N/A....................... N/A....................... Character--``B'' (Grams).. N/A N/A N/A N/A N/A N/A N/A
N/A....................... N/A....................... Character--``C'' (Grams).. N/A N/A N/A N/A N/A N/A N/A
12.50..................... 11.50..................... Character--``SStd'' 75 108 205 390 813 1293 1768
(Grams).
\1\For unofficial samples.
\2\For use with small container sizes only.
\3\AQL calculated from tolerance (TOL) at 2600.
Sec. 52.2329 Sample size.
The sample size used to determine whether the requirements of these
standards are met shall be as specified in the sampling plans and
procedures in the ``Regulations Governing Inspection and Certification
of Processed Fruits and Vegetables, Processed Products Thereof, and
Certain Other Processed Food Products'' (7 CFR 52.1 through 52.83).
Sec. 52.2330 Quality requirement criteria.
(a) Lot inspection. A lot of frozen beans is considered as meeting
the requirements for quality if:
(1) The prerequisite requirements specified in Sec. 52.2326 and
Sec. 52.2328, Table I, are met; and
(2) None of the allowances for the individual quality factors
specified in Tables II, IIa, IIb, III, IIIa, IIIb, IV, IVa, and IVb of
Sec. 52.2328, as applicable for the style, are exceeded.
(b) Single sample unit. Each unofficial sample unit submitted for
quality evaluation will be treated individually and is considered as
meeting the requirements for quality if:
(1) The prerequisites requirements specified in Sec. 52.2326 and
Sec. 52.2328, Table I, are met; and
(2) The Acceptable Quality Levels in Tables II, IIa, IIb, III,
IIIa, IIIb, IV, IVa, and IVb of Sec. 52.2328, as applicable for the
style, are not exceeded.
Dated: February 8, 1995.
Lon Hatamiya,
Administrator.
[FR Doc. 95-3784 Filed 2-14-95; 8:45 am]
BILLING CODE 3410-02-P