of, and Certain Other Processed Food Products" (§§ 52.1-52.83), for lot inspection and on-line inspection, as applicable. $52.642 Determining proportions of head material and leaf material. (a) Method. The proportions of head material and leaf material in cut and chopped broccoli may be determined as follows: (1) Equipment needed. (i) 250 ml beaker; (ii) gram scale, or other suitable balance; (iii) laboratory tweezers, scalpel, or other suitable instrument for separating the stem material, leaf material, and head material; and (iv) flat grading tray. (2) Procedure. (1) Thoroughly mix the sample unit to be tested if it is not the entire contents of a container; (ii) Weigh 50 g (1.8 oz) in the case of chopped broccoli into a previously tared 250 ml beaker; (iii) Weigh 250 g (8.8 oz) in the case of cut broccoli into a previously tared container; (iv) Spread the weighed product out on a flat grading tray; (v) Separate the stem material from the head and leaf material; and (vi) Separate the leaf material from the head material. Weigh each separately and record the weight. $52.643 Compliance with style quirements. re (a) Lot inspection—(1) spears and short spears. A lot of frozen broccoli spears or short spears is considered as meeting the requirements for style if the Acceptable Quality Levels (AQL) in Table II are not exceeded. (2) Cut and chopped. A lot of cut or chopped frozen broccoli is considered as meeting the style requirements for cut or chopped if: (i) The requirements with respect to leaf material and head material in § 52.632 are met; (ii) No individual sample unit of cut broccoli contains less than 37.5 g (1.3 oz) of head material or more than 87.5 g (3.1 oz) of leaf material; (iii) No individual sample unit of chopped broccoli contains less than 8.5 g (0.3 oz) of head material or more than 17.5 g (0.6 oz) of leaf material; and (iv) The Acceptable Quality Levels (AQL) specified in Table III or Table IV, as applicable, are not exceeded. (b) On-line inspection—(1) Spears and short spears. A portion of production of frozen broccoli spears or short spears is considered as meeting the requirements for style if the Acceptable Quality Levels (AQL) in Table II are not exceeded. (2) Cut and chopped. A portion of production of frozen broccoli is considered as meeting the style requirements for cut or chopped if: (1) The requirements with respect to leaf material and head material in § 52.632 are met; (ii) No individual sample unit of cut broccoli contains less than 37.5 g (1.3 oz) of head material or more than 87.5 g (3.1 oz) of leaf material; (iii) No individual sample unit of chopped broccoli contains less than 8.5 g (0.3 oz) of head material or more than 17.5 g (0.6 oz) of leaf material; and (iv) The Acceptable Quality Levels (AQL) specified in Table III or Table IV, as applicable, are not exceeded. (c) Single sample unit-(1) Spears and short spears. Each unofficial sample unit of spears or short spears submitted for quality evaluation will be treated individually and is considered as meeting the requirements for style if the Acceptable Quality Levels (AQL) in Table II are not exceeded. (2) Cut and chopped. Each unofficial sample unit of frozen broccoli is considered as meeting the style requirements for cut or chopped if: (i) The requirements with respect to leaf material and head material in § 52.632 are met; and (ii) The Acceptable Quality Levels (AQL) specified in Table III or Table IV, as applicable, are not exceeded. $52.644 Compliance with quality requirements. (a) Lot inspection. A lot of frozen broccoli is considered as meeting the requirements for quality if: (1) The prerequisite requirements specified in §52.637 are met; and (2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as applicable for the style, are not exceeded. (b) On-line inspection. A portion of production is considered as meeting requirements for quality if: (1) The prerequisite requirements specified in §52.637 are met; and (2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as applicable for the style, are not exceeded. (c) 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 prerequisite requirements specified in §52.637 are met; and (2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as applicable for the style, are not exceeded. Subpart-United States Standards for Grades of Frozen Brussels Sprouts SOURCE: 46 FR 3825, Jan. 16, 1981, unless otherwise noted. Redesignated at 46 FR 63203, Dec. 31, 1981. $52.651 Product description. Frozen Brussels sprouts means the frozen product prepared from the clean, sound succulent heads of the Brussels sprouts plant (Brassica oleracea L. var. gemmifera) by trimming, washing, blanching, and properly draining. The product is frozen in accordance with good commercial practice and maintained at temperatures necessary for its preservation. $52.652 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) Blemished means a unit affected by surface or internal discoloration, pathological injury, insect injury, or by other means to the extent that the appearance or eating quality is affected: formed, compact or very compact, and reasonably firm. (2) Reasonably good character means the individual heads are reasonably well formed, reasonably compact, and fairly firm. (3) Fairly good character means the individual heads are fairly well formed. (4) Poor character means the individual heads fail the requirements for fairly good character. (d) Color (individual units). (1) Well colored means the individual units have a color ranging from a distinct dark green to a lighter predominating characteristic green color with a definite yellow cast. (2) Fairly well colored means the individual units have a predominating characteristic yellow color with or without slight tinges of green color. (e) Defect (or defective) means any nonconformance of a unit(s) of product from a specified requirement of a single characteristic. (f) Extraneous vegetable material means harmless vegetable substances other than from Brussels sprouts. (g) Flavor and odor. "Normal flavor and odor" means that the product, after cooking, is free from objectionable flavors or odors of any kind. (h) Loose leaves and loose small pieces means Brussels sprouts leaves, pieces of leaves or small pieces of edible stalk or stems not attached to a unit. (i) Sample unit means the amount of product specified to be used for grading. It may be: (1) The entire contents of a container; (2) A portion of the contents of a container; (3) A combination of the contents of two or more containers; or (4) A portion of unpacked product. (j) Trim. (1) Well trimmed means the appearance of the unit is not materially affected by mechanical damage or by cutting into the head or by cutting of the stalk or stem. (2) Poorly trimmed means the appearance of the unit is materially affected by mechanical damage or by excessive cutting into the head, or by insufficient cutting of the stalk or stem. (k) Unit means a Brussels sprout or portion thereof other than loose leaves and loose small pieces. (a) U.S. Grade A is the quality of frozen Brussels sprouts that: (1) Meets the following prerequisites in which the sprouts: (1) Have similar varietal characteristics; (ii) Have a normal flavor and odor; (iii) Have a good overall brightness; (iv) Are free from grit or silt that affect the appearance or eating quality; and (v) Have loose leaves and loose small pieces that may slightly affect the appearance or eating quality. (2) Is within the limits for defects as classified in Tables I and II and specified in Tables III and IV, as applicable. (b) U.S. Grade B is the quality of frozen Brussels sprouts that: (1) Meets the following prerequisites in which the sprouts: (i) Have similar varietal characteristics; (ii) Have a normal flavor and odor; (iii) Have a reasonably good overall brightness; (iv) Are free from grit or silt that affect the appearance or eating quality; and (v) Have loose leaves and loose small pieces that may materially affect the appearance or eating quality. (2) Is within the limits for defects as classified in Tables I and II and specifled in Tables III and IV, as applicable. (c) U.S. Grade C is the quality of frozen Brussels sprouts that: (1) Meets the following prerequisites in which the sprouts: (1) Have similar varietal characteristics; (ii) Have a normal flavor and odor; (iii) Have a fairly good overall brightness; (iv) Have no more than a slight trace of grit or silt; and (v) Have loose leaves and loose small pieces that may seriously affect the appearance or eating quality. (2) Is within the limits for defects as classified in Tables I and II and specified in Tables III and IV, as applicable. (d) Substandard is the quality of frozen Brussels sprouts that fails to meet the requirements of U.S. Grade C. § 52.655 Factors of quality. The grade of frozen Brussels sprouts is based on meeting the requirements for the following quality factors: (a) Prerequisite quality factors: (1) Varietal characteristics; (2) Flavor and odor; (3) Brightness; (4) Grit or silt; and (5) Loose leaves and loose small pieces. (b) Classified quality factors: (1) Individual unit color (in U.S. Grades A and B only); (2) Blemish; (3) Trim; (4) Extraneous vegetable material; and (5) Character. $52.656 Classification of defects. All defects, other than character defects, are classified as minor, major, severe, or critical. All character defects are classified as reasonably good, fairly good, or poor. Each "X" in Tables I and II represents "one (1) defect." TABLE CLASSIFICATION OF DEFECTS (OTHER THAN CHARACTER) (2) The Acceptable Quality Levels (AQL) in Tables III and IV, as applicable, are not exceeded. (b) On-line grading. A portion of production is considered as meeting the requirements for quality if: (1) The prerequisite requirements specified in §52.654 are met; and (2) The Acceptable Quality Levels (AQL) in Tables III and IV, as applicable, are not exceeded. (c) Single sample unit. Each single sample unit submitted for quality evaluation will be treated individually and is considered as meeting the requirements for quality if: (1) The prerequisite requirements specified in §52.654 are met; and (2) The Acceptable Quality Levels (AQL) in Tables III and IV, as applicable, are not exceeded. Subpart-United States Standards for Grades of Canned Carrots SOURCE: 18 FR 7949, Dec. 9, 1953, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981. IDENTITY, STYLES, AND GRADES $52.671 Identity. "Canned carrots" means the canned product properly prepared from the clean, sound root of the carrot plant as defined in the definitions and standards of identity for canned vegetables (21 CFR 155.200) issued pursuant to the Federal Food, Drug, and Cosmetic Act. § 52.672 Styles of canned carrots. (a) "Whole" or "whole carrots" means canned carrots consisting of whole carrots that retain the approximate original conformation of the whole carrot. (b) "Slices" or "sliced carrots" means canned carrots consisting of carrot slices produced by slicing whole |