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out impairment of quality and that the product occupy not less than 90 percent of the capacity of the container.

FACTORS OF QUALITY

§ 52.2374 Ascertaining the grade.

(a) The grade of tomato sauce is ascertained by considering the factor of finish, which is not scored, and the ratings for the factors of color, consistency, defects, and flavor, which are scored. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given for each factor is:

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(a) General. The amount of red in the tomato sauce is determined by comparing the color of the product with that produced by spinning a combination of the following Munsell color discs:

Disc 1-Red (5R 2.6/13) (glossy finish). Disc 2-Yellow (2.5YR 5/12) (glossy inish).

Disc 3-Black (N1) (glossy finish).
Disc 4-Gray (N4) (mat finish).

(b) (A) classification. Tomato sauce that possesses a good color may be given a score of 21 to 25 points. "Good color" means that the color is typical of tomato sauce made from well ripened red tomatoes and which has been properly prepared and properly processed. Such color contains as much or more red than that produced by spinning the specified Munsell color discs in the following combinations: 65 percent of the area of Disc 1; 21 percent of the area of Disc 2; 14

percent of the area of Disc 3 or of Disc 4, or 7 percent of the area of Disc 3, and 7 percent of the area of Disc 4, whichever most nearly matches the reflectance of the tomato sauce.

(c) (C) classification. If the tomato sauce possesses a fairly good color, a score of 17 to 20 points may be given. Tomato sauce that falls into this classification shall not be graded above U. 8. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the color is typical of tomato sauce and contains as much or more red than that produced by spinning the specified Munsell color discs in the following combinations: 53 percent of the area of Disc 1; 28 percent of the area of Disc 2; 19 percent of the area of either Disc 3 or 4, or 92 percent of the area of Disc 3, and 92 percent of the area of Disc 4, whichever most nearly matches the reflectance of the tomato sauce.

Tomato

(d) (SStd) classification. sauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 16 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2377 Consistency.

(a) General. The factor of consistency refers to the viscosity of the product and the tendency to hold its liquid portion in suspension.

(b) (A) classification. Tomato sauce that possesses a good consistency may be given a score of 22 to 25 points. "Good consistency" means that the tomato sauce shows not more than a slight separation of free liquid when poured on a flat grading tray; is not excessively stiff; and flows not more than 14 centimeters in 30 seconds at 20 degrees Centigrade in the Bostwick consistometer.

(c) (C) classification. If the tomato sauce possesses a fairly good consistency, a score of 18 to 21 points may be given. Tomato sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good consistency" means that the tomato sauce may show a noticeable, but not excessive, separation of free liquid when poured on a flat grading tray; is not excessively stiff; and flows not more than 18 centi

meters in 30 seconds at 20 degrees Centigrade in the Bostwick consistometer. classification.

(d) (SStd) Tomato sauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 17 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2378 Defects.

(a) General. The factor of defects refers to the degree of freedom from defects, such as dark specks or scale-like particles, seeds, particles of seed, tomato peel, core material, or other similar substances. This factor is evaluated by observing a layer of the product on a smooth white, flat surface. Such layer is prepared by drawing a scraper with a clearance of 332 inch high by 7 inches long rapidly through the product in two horizontal planes so as to form an approximate square.

(b) (A) classification. Tomato sauce that is practically free from defects may be given a score of 21 to 25 points. "Practically free from defects" means that any defects present do not more than slightly affect the appearance or eating quality of the product.

(c) (C) classification. If the tomato sauce is fairly free from defects, a score of 18 to 20 points may be given. Tomato sauce that falls into this classification shall not be scored above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that any defects present may be noticeable but are not so large, so numerous, or of such contrasting color as to seriously affect the appearance or eating quality of the product.

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(b) (C) classification. If the tomato sauce possesses only a fairly good flavor, a score of 17 to 20 points may be given. Tomato sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). “Fairly good flavor" means a flavor characteristic of the ingredients in which there may be slight traces of undesirable flavor, such as scorched, bitter, or astringent, but is free from objectionable or off-flavors of any kind.

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Flavor.....

25 (C)

117-20

((SStd)

10-16

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Good finish. Grade..

1 Indicates limiting rule.

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Frozen french fried potatoes are prepared from mature, sound, white or Irish The potatoes (Solanum tuberosum). potatoes are washed, sorted, and trimmed as necessary to assure a clean and wholesome product. The potatoes may or may not be cut into pieces. The potatoes are processed in accordance with good commercial practice which includes deep frying or blanching in a suitable fat or oil and which may include the addition of any ingredient permissible under the Federal Food, Drug, and Cosmetic Act. The prepared product is frozen and is stored at temperatures necessary for its preservation.

§ 52.2392 Fry color type.

(a) General: The term "fry color," as used in this subpart, refers to the color change which occurs in the potato units solely because of the frying process. Potato units may be designated as to "fry color" in accordance with USDA color standards for frozen french fried potatoes. (See § 52.2398 for further reference to these color standards.)

(b) The "fry color" of a sample unit may be designated in accordance with the following criterion:

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may be otherwise designated for such

use.

(2) Institutional type. This type is intended for the hotel, restaurant, or other large feeding establishment trade. Primary containers, usually 5 pounds or more, are often not completely labeled as for retail sales.

(b) If it is not possible to ascertain the type, the quality requirements of the retail type apply.

[32 F.R. 779, Jan. 24, 1967]

§ 52.2393 Styles.

(a) General. The style of frozen french fried potatoes is identified by the general size, shape, or other physical characteristics of the potato units. Styles with cut units may be further identified by substyles as follows:

(1) "Straight cut" refers to smooth cut surfaces;

(2) "Crinkle cut" refers to corrugated cut surfaces.

(b) Strips. This style consists of elongated pieces of potato with practically parallel sides and of any crosssectional shape. This style may be further identified by the approximate dimensions of the cross-section, for example:

4x4 inch, 38 X 3% inch, 2 x 4 inch, or 3 X 4 inch.

(1) "Shoestring" refers to strips, either straight cut or crinkle cut, with a crosssectional area predominantly less than that of a square measuring % x 3 inch.

(c) Slices. This style consists of pieces of potato with two practically parallel sides, and which otherwise conform generally to the shape of the potato. This style may also contain a normal amount of outside slices.

(d) Dices. This style consists of pieces of potato cut into approximate cubes.

(e) Rissolé. This style consists of whole or nearly whole potatoes.

(f) Other. Any other individually frozen french fried potato product may be designated as to style by description of the size, shape, or other characteristic which differentiates it from the other styles.

§ 52.2394 Length designations.

(a) General. The length designations described in this section apply to "strip" styles only.

(b) Criteria for length designations of a sample unit. Frozen french fried potato strips are designated as to length in accordance with the following criteria. "Percent," as used in this section, means the percent, by count, of all strips of potato that are 2-inch in length, or longer.

(1) Extra long. Eighty (80) percent or more are 2 inches in length or longer; and 30 percent or more are 3 inches in length or longer.

(2) Long. Seventy (70) percent or more are 2 inches in length, or longer; and 15 percent or more are 3 inches in length, or longer.

(3) Medium. Fifty (50) percent or more are 2 inches in length, or longer. (4) Short. Less than 50 percent are 2 inches in length or longer.

(c) Criteria for length designation of a lot. (See § 52.2403 for these criteria.) § 52.2395

Grades.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen french fried potatoes, except "strip" style, "short" length, that: (1) Have a good flavor; (2) have a good color; (3) are practically uniform in size and symmetry; (4) are practically free from defects; (5) possess a good texture; and (6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade A (or 'U.S. Fancy') Short" is the quality of frozen french fried potatoes of "strip" style, "short" length that: (1) Have a good flavor; (2) have a good color; (3) are practically uniform in size and symmetry; (4) are practically free from defects; (5) possess a good texture; and (6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U.S. Grade B" (or "U.S. Extra Standard") is the quality of frozen french fried potatoes that: (1) Have a reasonably good flavor; (2) have a reasonably good color; (3) are reasonably uniform in size and symmetry; (4) are reasonably free from defects; (5) possess a reasonably good texture; and (6) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the grade of frozen french fried potatoes that fail to meet the requirements of "U.S. Grade B."

FACTORS OF QUALITY

52.2396 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of frozen french fried potatoes is ascertained by considering: The factor of flavor which is not scored; the ratings for the factors of color, uniformity of size and symmetry, defects, and texture which are scored; the total score; and the limiting rules which may be applicable.

(b) Sample unit size. For purposes of rating the quality factors sample units are established as follows:

(1) Retail type. One pound of product (16 ounces) selected from a production line or from one or more market packages.

(2) Institutional type. Two pounds of product (32 ounces) selected from a production line or from one market package.

(c) Definitions of flavor. (1) "Good flavor" means the good characteristic flavor and odor of properly prepared french fried potatoes. Such flavor is free from rancidity and bitterness, from pronounced scorched or caramelized flavors, and from off-flavors and offodors of any kind.

(2) "Reasonably good flavor" means a flavor that may be somewhat lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

(d) Heating the product. When heating is required in connection with evaluating the quality factors, the sample unit is heated in accordance with the manufacturer's directions or in a manner that will give equivalent results. In the absence of such directions the following methods are prescribed:

(1) Oven method. This method is used for products packaged, labeled, marked, or otherwise designated to indicate probable retail sales for household

use.

(1) Place the product while still in the frozen state on a piece of crumpled and partially straightened aluminum foil of sufficient size so that at least 9 ounces of the product may be spread in a single layer on the foil. The aluminum foil may be supported by a piece of sheet metal or a shallow pan.

(ii) Place foil and frozen contents into a properly ventilated oven preheated to 425° F. and allow to remain 15 minutes or until the interior portions of the larger pieces are properly cooked.

(2) Deep fat method. This method is used for products which are prepared, packaged, labeled, or marked to indicate probable hotel, restaurant, or other feeding establishment use. Place the product in a suitable basket or rack and cook, by immersing in clean suitable fat or oil, at a temperature of about 365° F. for 11⁄2 minutes or until the larger pieces are properly cooked.

(e) Factors rated by score points. The relative importance of each scoring factor is expressed numerically on the scale of 100. The maximum number of points that may be given each factor is:

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(a) General. The color of the product is evaluated before complete defrosting but after any exterior frost has evaporated. After heating, adjustment in the scores may be made to reflect color variations due to heating. The color numbers refer to a color which is visually similar to the designated color in the USDA Color Standards for Frozen French Fried Potatoes. The Fry Color designations in this section are the same as those described in § 52.2392 Fry color type.

(b) Availability of color standards. The USDA Color Standard for frozen french fried potatoes cited in this subpart are official color standards which may be used also to classify the fry color of other cooked products. Information about these color standards, and their availability, may be obtained from: Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division-AMS, U.S. Department of Agriculture, Washington, D.C., 20250.

(c) (A) Classification. Frozen french fried potatoes that have a good color may

be given a score of 27 to 30 points. "Good color" means the bright, characteristic color of properly prepared frozen french fried potatoes. The fry color may be "Extra light," "Light," "Medium light," or "Medium" within the uniformity criterion in § 52.2392. After heating, the product is practically free from units which vary markedly from the criterion for the fry color of the units.

(d) (B) Classification. If the frozen french fried potatoes have a reasonably good color, a score of 24 to 26 points may be given. Frozen french fried potatoes that fall into this classification may not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means a characteristic frozen french fry potato color which may be dull but not off color. The fry color may be variable, exceeding the uniformity criterion of "Extra light," "Light," "Medium light," "Medium," or "Dark." After heating, however, the variation in the fry color of the units does not seriously affect the appearance of the product.

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(a) General. In strip styles, the uniformity of length of normal shaped strips is not considered under this section. Such variation is considered under § 52.2394. The following definitions apply to the specified styles:

(b) Definitions—(1) Chip. In all styles except "Dices," "chip" means a piece of potato that is less than 1/2 inch in its greatest direct dimension. A chip in Dices style is any piece of potato that is less than one-half the volume of a normal dice. Chips are not considered small pieces for the purposes of this section.

(2) Small piece. A "small piece" in strip styles, means a strip that is less than 1 inch in length.

(3) Sliver. A "sliver" in strip styles is a strip of substantially smaller average cross-section than the predominant size of the strips and which has less than one-third of the weight of an average unit of the same length.

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