United States Standards for Grades of Frozen Green and Frozen Wax Beans

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