Federal Register, Volume 61 Issue 140 (Friday, July 19, 1996)

[Federal Register Volume 61, Number 140 (Friday, July 19, 1996)]
[Rules and Regulations]
[Pages 37663-37670]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 96-18176]

========================================================================
Rules and Regulations
Federal Register
________________________________________________________________________

This section of the FEDERAL REGISTER contains regulatory documents
having general applicability and legal effect, most of which are keyed
to and codified in the Code of Federal Regulations, which is published
under 50 titles pursuant to 44 U.S.C. 1510.

The Code of Federal Regulations is sold by the Superintendent of Documents.
Prices of new books are listed in the first FEDERAL REGISTER issue of each
week.

========================================================================

Federal Register / Vol. 61, No. 140 / Friday, July 19, 1996 / Rules
and Regulations

[[Page 37663]]

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, USDA.

ACTION: Final rule.

-----------------------------------------------------------------------

SUMMARY: In response to a petition from the National Food Processors
Association (NFPA), the United States Department of Agriculture (USDA)
is revising the United States Standards for Grades of frozen green and
frozen wax beans. The revision changes the U.S. grade standards for
frozen green and frozen wax beans by providing for the ``individual
attributes'' 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.

EFFECTIVE DATE: August 19, 1996.

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 Department of Agriculture is issuing
this rule in conformance with Executive Order 12866.
This final rule has been reviewed under Executive Order 12778,
Civil Justice Reform. This action is not intended to have retroactive
effect. This final 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.
Pursuant to the requirements set forth in the Regulatory
Flexibility Act, as amended (5 U.S.C. 601 et seq.), the Administrator,
Agricultural Marketing Service, has determined that this action will
not have a significant economic impact on a substantial number of small
entities because the changes to the standards are made to reflect
current marketing practices. In addition, under the Agricultural
Marketing Act of 1946, the use of these standards is voluntary. A small
entity may avoid incurring any additional economic impact by not
employing the standards.
Agencies periodically review existing regulations. An objective of
the regulatory review is to ensure that the grade standards are serving
their intended purpose, the language is clear, and the standards are
consistent with AMS policy and authority.
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 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.
The proposal was based on 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 were assigned to each individual defect. The proposal
provided 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 included 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.

Proposed Rule

The proposal to revise the U.S. Standards for Grades of frozen
green and frozen wax beans was published in the Federal Register on
February 15, 1995, (60 FR 8573) with a sixty-day comment period. The
comment period closed on April 17, 1995. USDA received one comment from
the National Food Processor's Association (NFPA), one comment from
Lakeside Foods, Incorporated, Manitowoc, Wisconsin, one comment from
the American Frozen Food Institute, and one comment from Twin City
Foods, Incorporated, Stanwood, Washington.
NFPA represents the $400 billion food processing industry on
scientific and public policy involving issues of food safety,
nutrition, and regulatory and consumer affairs. Most of their members
are in the canning industry, while many members operate both canning
and freezing facilities. NFPA's review of the proposed rule generally
agreed with the rule but pointed out four areas where the grade
standards for frozen green and frozen wax beans were not consistent
with the grade standards for canned green and canned wax beans. NFPA
urged that these differences be closely examined and that USDA
promulgate

[[Page 37664]]

grade standards that are consistent with, as much as possible, the
canned green and wax beans grade standards. The first point NFPA raised
was the definition of ``Short piece'' in whole style is 44 mm (1.75 in)
in the proposal and the same definition in the canned green and wax
beans is 32 mm (1.25 in). The second point was the AQL for Extraneous
Vegetable Material in Grade A in the proposal was 0.162 and that the
AQL in the canned green and wax beans standards for the same quality
factor and grade was 0.40. The lower the AQL, the more restrictive the
tolerance is for the defect. The third point raised was the AQL for
stems in Grade A Whole and Cut styles is 0.58 in the proposal and the
AQL in the canned green beans standards for the same factors is 1.50.
And the fourth point raised by NFPA was that the AQL for ``Mechanical
damage'' in Grade A in Whole style is 2.60 for frozen green and wax
beans and is 4.0 in the canned green beans standards. Lakeside Foods
basically cited the same four points in their comment, believing that
USDA ``misunderstands'' the industry's request that these grade
standards be similar for both canned and frozen green beans, whenever
possible. Lakeside Foods believed these differences will have an
unjustified economic impact on the frozen green and wax bean industry.
The American Frozen Food Institute, representing its 560 member
companies and accounting for over 90 percent of frozen food production
in the United States, also commented on the proposal. AFFI's Western
Technical Advisory Committee includes almost all frozen green and wax
bean processors in the United States. The comment supported the
proposed revision since most frozen green and wax bean processors'
recommendations were incorporated into the proposal. The Institute
argued however, that ``small pieces'' should be a classified defect
instead of a prerequisite as specified in the proposal citing that if a
``small piece'' continues to be included as a prerequisite, the
potential exists for one failing sample unit to down-grade an entire
lot, resulting in an inappropriate rejection of the overall quality of
the lot.
Twin City Foods, Incorporated, also commented on the proposal,
opposing the increased sample unit sizes as more time-consuming when
grading, and opposing ``small pieces and odd cuts'' in lengthwise style
only, being considered as a Prerequisite quality factor. In their
comment, Twin City Foods compared the sample unit sizes in the existing
frozen green and wax bean grade standards (250 g, 100 units, 200 units)
with the sample sizes in the proposal (500 g, 400 units). As stated in
their comment, ``One of the operational requirements of Twin City
Foods, Inc. is to have each tote bin of product be USDA Grade
Certifiable (in our plants processing under Continuous U.S.D.A.
Inspection). In order to establish a grade, the U.S.D.A. must grade a
minimum of three samples per Lot, or in this case, per tote bin. When
we are processing green beans, we fill a tote bin (1450 lbs for cut
green beans, 900 lbs. for sliced lengthwise, and 800 lbs. for whole
beans) about every 5 minutes. With the defect grading sample size twice
as large for cut and sliced lengthwise green beans, and four times
larger for whole green beans, accurate grade checks could not be
completed in time.'' Twin City Foods also opposed ``small pieces and
odd cuts'' in lengthwise style only, being categorized as a
Prerequisite quality factor in the proposal, agreed with AFFI that
``small pieces and odd cuts'' in lengthwise style only should be a
Classified quality factor, and the AQL/Tolerance for this factor should
be in terms of weight, not count.
The published proposal incorporated the positions of both canning
and freezing segments of the green and wax bean industry. With regard
to NFPA's comments, USDA agrees in principle that AQL's and tolerances
found in the frozen green and wax bean standards should be consistent
with the canned green and wax beans standards ``whenever possible.'' In
practice there will reasonably be certain differences. For each point
raised by NFPA, which note instances where the tolerances for defects
in the grade standards for canned green and wax beans and the proposed
grade standards for frozen green and wax beans differ, USDA has
received comments from AFFI which support making these specific changes
in the tolerances. AFFI, in these specific instances, is favoring
tighter tolerances for frozen green and wax beans than those for the
same defects in the canned green beans. This is consistent with the
position of the frozen food industry has taken in the past relative to
developing and revising grade standards.
Taking all the comments into account, USDA believes that effective
marketing of frozen bean and wax beans will be best served by
incorporating the provisions with respect the sample sizes set forth in
the proposed rule.
USDA agrees with AFFI's comment to make ``small pieces'' a
classified defect with an AQL to represent overall lot quality for
small pieces and has incorporated this change in the final rule. In
addition to this change, USDA makes ``small pieces and odd cuts'' in
French Style only a classified defect with an AQL to represent overall
lot quality in this rule as well.
Regarding the comment from Twin City Foods, Incorporated, they have
adopted a sampling rate that is higher than USDA minimum sampling
rates. For most of the industry, which tends to use USDA minimum
sampling rates, the increased sample unit sizes would have minimal
impact while the impact would be greater on the operations of a frozen
processor with higher sampling rates. Nonetheless, for most processors,
the proposed change would be beneficial to the industry as a whole, and
accordingly, it has been included in the final rule.
USDA found, upon additional review, that definitions for ``flavor
and odor'' were different in the current grade standards for canned and
frozen green and wax beans. USDA believes commodity graders and the
industry will apply the standards more uniformly if flavor and odor
definitions are similar for both commodities. USDA is removing ``fairly
good flavor and odor'' from the definitions of terms to make the terms
similar for both agricultural products.
Accordingly, based on all the information collected and to promote
efficient marketing of this product, USDA revises the United States
Standards for Grades of Frozen Green and Frozen Wax 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, 7 CFR part 52 is amended
as follows:

PART 52--[AMENDED]

1. The authority citation for Part 52 is revised to read as
follows:

Authority: 7 U.S.C. 1621-1627.

2. In part 52, Subpart--United States Standards for Grades of
Frozen Green Beans and Frozen Wax Beans is revised to read as follows:
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.

[[Page 37665]]

52.2329 Sample size.
52.2330 Quality requirements criteria.

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

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) 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 that, after cooking, is objectionable upon chewing and tends to
separate from the rest of the bean material.
(i) Flavor and odor. 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.
(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).

[[Page 37666]]

(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); and
(iv) Are not materially affected by sloughing.
(2) Is within the limits for defects as specified in Section
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); and
(iv) Are not materially affected by sloughing.
(2) Is within the limits for defects as specified in Section
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 good flavor and odor;
(iii) Have a fairly good overall brightness (regular process only);
and
(iv) Are not seriously affected by sloughing.
(2) Is within the limits for defects as specified in Section
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); and
(4) Sloughing.
(b) Classified quality factors. (1) Extraneous vegetable material
(EVM);
(2) Stems;
(3) Major blemishes;
(4) Total blemishes;
(5) Mechanical damage;
(6) Short pieces (Cut, Whole Style);
(7) Small pieces and odd cuts (French Style);
(8) Color defectives;
(9) Character;
(10) Inedible fiber; and
(11) 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 characteristics............. Similar................ Similar................ Similar.
Flavor and odor...................... Good................... Good................... Good.
Brightness........................... Good................... Reasonably good........ Fairly good.
Sloughing............................ Not materially affected Not materially affected Not seriously affected.

----------------------------------------------------------------------------------------------------------------
\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 Unit
Size....................... 1 x 400 1.5 x 400 3 x 400 6 x 400 13 x 400 21 x 400 29 x 400
----------------------------------------------------------------------------------------------------------------
Units of Product............ \1\ 400 \2\ 600 1200 2400 5200 8400 11600
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)Acce
ptance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.25... 0.162 Extraneous Vegetable Material............................ 2 2 4 7 13 19 26
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 + Minor).......................... 19 27 50 94 193 304 415
3.00... 2.60 Mechanical Damage........................................ 16 22 40 75 154 242 330
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.

[[Page 37667]]

Table IIa.--Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans (Grade B)
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)
Accept
ance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
.50.... 0.366 Extraneous Vegetable Material............................ 3 4 8 13 26 40 53
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 + Minor).......................... 33 47 88 169 352 559 763
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)
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)Acce
ptance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00... 0.80 Extraneous Vegetable Material............................ 6 8 15 26 52 80 108
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 + Minor).......................... 58 85 162 314 663 1057 1449
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.
\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)
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)Acce
ptance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.25... 0.162 Extraneous Vegetable Material............................ 2 2 4 7 13 19 26
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 + Minor).......................... 19 27 50 94 193 304 415
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

[[Page 37668]]

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)
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)Acce
ptance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
0.50... 0.366 Extraneous Vegetable Material............................ 3 4 8 13 26 40 53
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 + Minor).......................... 33 47 88 169 352 559 763
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)
----------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)
Accept
ance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00 .. 0.80 Extraneous Vegetable Material............................ 6 8 15 26 52 80 108
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 + Minor).......................... 41 59 111 212 444 706 966
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
N/A ... N/A Character--``C''......................................... N/A N/A N/A N/A N/A N/A N/A
10.725. 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 Unit Size..................... 1 x 200 x 2.
5 1.5 x 200 x
2.5 3 x 200 x 2.
5 6 x 200 x 2.
5 13 x 200 x 2
.5 21 x 200 x .
5 29 x 00 x .5
--------------------------------------------------------------------------------------------------------------------------------------------------------
Grams of Product...................................... \1\ 500 \2\ 750 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------

[[Page 37669]]

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'' (Grams)................. 13 18 33 58 115 178 240
\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 Unit Size..................... 1 x 200 x 2.
5 1.5 x 200 x
2.5 3 x 200 x 2.
5 6 x 200 x 2.
5 13 x 200 x 2
.5 21 x 200 x 2
.5 29 x 200 x 2
.5
--------------------------------------------------------------------------------------------------------------------------------------------------------
Grams of Product...................................... \1\ 500 \2\ 750 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------

Table IVb.--Acceptance Numbers for French Style Frozen Green Beans and Wax Beans (Grade C)
--------------------------------------------------------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------------------------------------------------------
Sample Units x Sample Unit Size..................... 1 x 200 x 2.
5 1.5 x 200 x
2.5 3 x 200 x 2.
5 6 x 200 x 2.
5 13 x 200 x 2
.5 21 x 200 x 2
.5 29 x 200 x 2
.5
--------------------------------------------------------------------------------------------------------------------------------------------------------
Grams of Product...................................... \1\ 500 \2\ 750 1500 3000 6500 10500 14500
--------------------------------------------------------------------------------------------------------------------------------------------------------

TOL AQL \3\ Quality factors
(6)Acce
ptance
number
s
--------------------------------------------------------------------------------------------------------------------------------------------------------
1.00... 0.733 Extraneous Vegetable Material (No. of
Pieces)................................... 3 4 8 13 26 40 53
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 [(Grams)Major + Minor]..... 68 95 178 338 703 1113 1520
20.0... 18.8 Small pieces & odd cuts (Grams)............ 118 168 320 620 1305 2078 2848
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'' (Grams)................ 75 108 205 390 813 1293 1768
\1\ For unofficial samples.
\2\ For use with small container sizes only.
\3\ AQL calculated from tolerance (TOL) at 2600.

[[Page 37670]]

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 contained in Secs. 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: July 11, 1996.
Robert C. Keeney,
Director, Fruit and Vegetable Division.
[FR Doc. 96-18176 Filed 7-18-96; 8:45 am]
BILLING CODE 3410-02-P