STANDARD FOR QUICK FROZEN VEGETABLES 
 
CXS 320-2015 
 
Adopted in 2015. Revised in 2017.
 
 
  
 
 
 
     
 
 
This Standard supersedes individual standards for: 
Quick Frozen Carrots (CXS 140-1983),  
Quick Frozen Corn-on-the-Cob (CXS 133-1981),  
Quick Frozen Leeks (CXS 104-1981), 
Quick Frozen Whole Kernel Corn (CXS 132-1981) 
Quick Frozen Broccoli (CXS 10-1981) 
Quick Frozen Brussels Sprouts (CXS 112-1981) 
Quick Frozen Cauliflower (CXS 111-1981) 
Quick Frozen French Fried Potatoes (CXS 114-1981) 
Quick Frozen Green and Wax Beans (CXS 113-1981) 
Quick Frozen Peas (CXS 41-1981) 
and Quick Frozen Spinach (CXS 77-1981)  CXS 320-2015   2 
1. SCOPE 
This Standard shall apply to quick frozen vegetables as defined in Section 2 below and in the corresponding 
Annexes and offered for direct consum ption including for catering purposes  without further processing, except 
for size-grading or re-packing if re quired. It does not apply to the product whe n indicated as intended for further 
processing, or for other in dustrial purposes. 
2. DESCRIPTION 2.1 Product Definition 
Quick frozen vegetables are the products: 
(1) prepared from substantially sound, fresh (barring  mature processed peas) or frozen vegetables, as 
defined in the corresponding Annexes, having reac hed appropriate maturity fo r processing. None of 
their essential characteristic elements are remove d from them but they shall be washed and prepared 
appropriately, depending on the product to be produce d. They undergo operations such as washing, 
peeling, grading, cutting, blanching/deactivation of  enzyme activity, etc., depending on the type of 
product. 
(2) made from vegetables which were su bjected to a quick freezing process1, and maintained at -18°C or 
colder at all points in the cold chain, su bject to permitted temp erature tolerances.  
2.2 Process Definition 
Quick frozen vegetable is the product subject to a freezing process in appropriate equipment and complying 
with the conditions laid down hereafter and in the corre sponding Annexes. This freezing operation shall be 
carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick 
freezing process shall not be  regarded as complete unless and unt il the product temperature has reached -
18/g113C at the thermal centre after thermal stabilization. The recognized practice of repacking quick frozen 
products under temperature controll ed conditions is permitted. 
2.3 Handling Practice 
The product shall be handled under such conditions as  will maintain the quality during transportation, storage 
and distribution up to and including the time of final sale. It is recommended that during storage, transportation, 
distribution and retail, the product be hand led in accordance with the provisions of the Code of Practice for the 
Processing and Handling of Quick Frozen Foods  (CXC 8-1976). 
2.4 Styles 
In addition to the styles defined in the correspondin g Annexes, any other styles  should be permitted as 
indicated in Section 2.4.1. 
Note : Quick Frozen vegetables may be “free flowing ” i.e. in which the individual units (Individual Quick Frozen- 
IQF) are not stuck to one another, stuck together or in blocks to an  extent that they cannot  easily be separated 
in a frozen state.  
2.4.1 Other Styles  
Any other style in addition to those described in the various Annexes should be permitted provided that the 
product: 
(1) is sufficiently distinctive from other forms of presentation laid down in the Standard; 
(2) meets all relevant requirements of the Standard, in cluding requirements re lating to limitations on 
defects and any other requirements which are applicable to that style which most closely resembles 
the style or styles intended to be provided for under this provision; and  
(3) is adequately described on the label to avoid confusing or misleading the consumer. 
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
3.1 Composition 3.1.1  Basic Ingredients 
Vegetables as defined in Section 2. Specific provisions are provided f or in the corresponding Annexes. 
  
                                              
1  A process, which is carried out in such a way, that the range of temperature of maximum ice crystallization is passed 
as quickly as possible (CXC 8-1976). CXS 320-2015   3 
3.1.2  Optional Ingredients 
 In accordance with the relevant provisio ns in the corresponding Annexes.  
3.2 Quality Criteria (Factors) 
3.2.1  General Requirements 
In addition to the provisions provided for in the corresponding Annexes, quick frozen vegetables shall: 
/g16 have a reasonably uniform colour characteristic of the variety; 
/g16 be sound, clean, practically free from  sand, grit and other foreign material;  
/g16 be practically free from pests and damage caused by them; and 
/g16 have a normal flavour and odour/ smell, taking into consideration any added ingredients as indicated 
in Section 3.1. 
3.2.1.1  Sample Size : See individual Annexes for sample size for each product. 
3.2.2  Analytical Characteristics 
Analytical characteristics should be in accordance with the provisions provided for in the corresponding 
Annexes.  
3.2.3  Definition of Defects 
In accordance with the relevant provisions  in the corresponding Annexes.  
3.2.4  Defects and Allowances 
Quick frozen vegetables should be substantially free fr om defects. Certain common  defects should not be 
present in amounts greater than the limitations provided for in the corresponding Annexes. 
3.3 Classification of Defectives 
A container that fails to meet one or more of the applicab le quality requirements, as set out in Section 3.2 and 
in the corresponding Annexes (except those based on  sample averages), should be considered as a 
“defective ”. 
3.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives ” as defined in Section 3.3 and in the 
corresponding Annexes does not exceed the acceptance number (c) of the appropriate sampling plan with an 
AQL of 6.5.  
For factors evaluated on a sample average, a lot will be considered ac ceptable if the average meets the 
specified tolerance, and no individual sa mple is excessively out of tolerance. 
4. FOOD ADDITIVES 
Only those food additive classes li sted in the corresponding Annexes are technologically justified and may be 
used in products covered by this Standard. Within each ad ditive class only those food additives listed in the 
corresponding Annexes, or referred to , may be used and only for the functi ons, and within limits, specified. 
5. PROCESSING AIDS 
The processing aids used for products covered by this Standard shall comply with the Guidelines on 
Substances Used as  Processing Aids  (CXG 75-2010). 
6. CONTAMINANTS 
6.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed  (CXS 193-1995). 
6.2 The products covered by this Standard shall comply with  the maximum residue limits  for pesticides established 
by the Codex Alimentarius Commission. 
7. HYGIENE 
7.1 It is recommended that the products covered by the prov isions of this Standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene  (CXC 1-1969), the Code 
of Practice for the Processing and Handling of Quick Frozen Foods  (CXC 8-1976), Code of Hygienic Practice 
for Fresh Fruits and Vegetables  (CXC 53-2003) and other relevant Codex texts such as codes of hygienic 
practice and codes of practice. CXS 320-2015   4 
7.2 The products should comply with any microbiologi cal criteria established in accordance with the Principles and 
Guidelines for the Establishment and Application of Microbiological Criteria related to Foods  (CXG 21-1997).  
8. WEIGHTS AND MEASURES 
8.1 Net Weight 
The weight of the products covered by the provisions of this Standard shall be indi cated in accordance with 
the General Standard for the Labelling of Prepackaged Foods  (CXS 1-1985). 
When the vegetables are glazed, in conformity with a sp ecific Annex, the declaration of net content of the 
foods shall be exclusive of the glaze.2 
8.1.1  Classification of “Defectives ” 
A container that fails to meet the net weight declared on the label should be considered as a “defective ”.  
8.1.2  Lot Acceptance 
A lot should be considered as meeting the re quirement of Section 7.1 when the number of “defectives ”, as 
defined in Section 7.1.1, does not exceed the acceptance number (c) of the appropriate  sampling plan with an 
AQL of 6.5. 
9. LABELLING 
9.1 The products covered by the provisions of this St andard shall be labelled in accordance with the General 
Standard for the Label ling of Prepackaged Foods  (CXS 1-1985). In addition, the following specif ic provisions 
apply: 
9.2 Name of the Product 
9.2.1  The name of the product shall be as defined in the corresponding Annexes.  
9.2.2  The words “quick frozen ” shall also appear on the label, except that the term “frozen ”3 may be applied in 
countries where this term is customarily used for describ ing the product processed in accordance with Section 
2.2 of the Standard. The type of quick freezi ng process may be included on the label. 
9.2.3  When any ingredient, has been added which impart(s) a distinctive flavour to the food, the name of the product 
shall be accompanied by the term “with X ”, as appropriate.  
9.2.4 Styles 
9.2.4.1 Styles  – There shall appear on the label in conjunction wi th, or in close proximity to  the name of the product, 
the style (cut/description/prese ntation), as defined in the corresponding Annexes.  
9.2.4.2 Other styles  – If the product is produced in accordance with the other styles provi sion (Section 2.4.1), the label 
shall contain in conjunction with, or in close proximity to the name of the product, su ch additional words or 
phrases that will avoid mislea ding or confusing the consumer. 
9.2.5  When the vegetables are sized, the size, as define d in the corresponding Annexes, may be declared in 
conjunction with, or in close proximit y to the name of the product.  
9.3 Labelling of Non-Retail Containers 
Information for non-retail containers shall be given ei ther on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name and address of  the manufacturer, packer, 
distributor or importer, as well as storage  instructions, shall appear on the co ntainer. However, lot identification, 
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an 
identification mark, provided that such a mark is cl early identifiable with the accompanying documents. 
10. PACKAGING 
Packaging used for quick frozen vegetables shall be  in accordance with the re levant provisions of the Code of 
Practice for the Processing and Handling of Quick Frozen Foods  (CXC 8-1976).  
  
                                              
2  Glazing  The application of a protective layer of ice formed at th e surface of a frozen product by spraying it -with, or 
dipping it into potable water or potable water with  approved ingredients and additives, as appropriate. 
 If glazed, the water used for glazing or preparing glazing so lutions shall be of potable quality. Potable water is fresh-
water fit for human consumption. Standards of potability shall not be less than those contained in the WHO 
Guidelines for Drinking Water Quality . 
3 The term “frozen ” is used as an alternative to “quick frozen ” in some English speaking countries. CXS 320-2015   5 
11. METHODS OF ANALYSIS AND SAMPLING  
For checking the compliance with this standard, the methods of analysis and sampling contained in the 
Recommended Methods of Analysis and Sampling  (CXS 234-1999) relevant to th e provisions in this standard, 
shall be used.  
 CXS 320-2015    6 
ANNEX ON CARROTS 
In addition to the general provisions ap plicable to quick frozen vegetables, 
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen carrots are the product prepared from fresh, cl ean, sound, roots of carrot varieties (cultivars) 
conforming with the characteristics of the species Daucus carota L. from which the leaves, green tops, peel 
and secondary roots have been removed and which have been washed and may or may not be blanched. 
1.2 Presentation 
1.2.2  Styles: 
(a) Whole : 
(i) Conical and cylindrical : Consist of carrots which, after processing, retain the approximate 
conformation of a whole carrot. The largest  diameter at the greatest circumference measured at 
right angles to the longitudinal axis shall not exceed 50 mm. The variation in diameter between 
the largest and smallest carrot shall not exceed 4:1. 
(ii) Spherical : Consist of fully mature carrots of a roun dish shape of which the largest diameter in 
any direction shall not exceed 45 mm. 
(b) Finger : Carrots of the cylindrical type, including sect ions obtained thereof by transverse cutting, 
being not less than 30 mm long (apart from arising end pieces). 
(c) Halved : Carrots cut longitudinally into  two approximately equal halves. 
(d) Quartered : Carrots cut longitudinally into fo ur approximately equal sections. 
(e) Sliced length-wise : Carrots sliced approximately longitudin ally, either smooth or corrugated into 
four or more units of approximately equal size. Not less than 20 mm long and not less than 5 mm in 
width measured at the maximum width. 
(f) Shoestring or Julienne : Carrots cut longitudinally, either sm ooth or corrugated, into strips. The 
cross section shall not exceed 9.5 mm (measured at the longest side of the cross section). 
(g) Sliced or ring cut or roundels : Carrots cut, either smooth or c orrugated at right angles to the 
longitudinal axis into rings, having a minimu m thickness of 2 mm, a maximum thickness of 10 mm 
and a maximum diameter of 50 mm. 
(h) Pieces : Carrots cut cross-wise into se ctions having a thickness greate r than 10 mm but less than 30 
mm or whole carrots which are halved and then cut cr oss-wise into sections or sections of carrots 
that may be irregular in shape and size and wh ich are larger than ring cut or double diced. 
(i) Diced : Carrots cut into cubes with edges not exceeding 12.5 mm. 
(j) Double dice : Carrots cut into uniformly shaped units ha ving a cross section that is square and of 
which the longest dimension is approximately twice that of the shortest dimension - the shortest 
dimension not exceeding 12.5 mm. 
1.2.3  Sizing 
(a) Quick frozen carrots of the styles whole and finger may be presented sized or unsized. 
(b) If presented as size-graded the styles in Section 1.2.2 (a), shall conform to one of the three following 
systems of specification for the size names. 
(c) The diameter shall be measured at the point of largest transverse cross-section of the unit in 
accordance with the following table. However, when ot her sizes and size designations are used they 
should be indicated on the sales package. 
  CXS 320-2015   7 
Table 1 - Sizing 
Size Designation Diameter  
Specification for cylindrical carrots  
(a) Small  6 – 23 mm  
(b) Medium 23 – 27 mm 
(c) Large  Greater than 27 mm 
Specification for conical carrots  
(a) Small  10 – 30 mm  
(b) Medium  30 - 36 mm  
(c) Large  Greater than 36 mm 
Specification for spherical carrots  
(a) Very small  Less than 18 mm 
(b) Small 18 - 22 mm 
(c) Medium  22 - 27 mm  
(d) Large  27 - 35 mm  
(e) Extra large  Over 35 mm  
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1  Basic Ingredients 
Carrots as described in Section 1. 
2.1.2  Optional Ingredients 
(a) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(b) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(c) Aromatic herbs and spices as defined in the Stand ards for spices and culinary herbs; stock or juice of 
vegetables and aromatic herbs; garnishes composed of one or more vegetables (e.g. lettuce, onions; 
pieces of green or red peppers, or mixtures of both) up  to a maximum of 10% m/m of the total drained 
vegetable ingredient. 
2.2 Quality Factors 
2.2.1  General Requirements 
Quick frozen carrots shall be free from objectionable to ugh parts; and with respect to visual defects subject to 
a tolerance shall be: 
(a) not misshapen (this regards whole and finger carrot style only);  (b) reasonably free from blemishes; (c) reasonably free from mechanical damage this  regards whole and finger carrot style only);  
(d) reasonably free from green tops; 
(e) reasonably free from extran eous vegetable m aterials (E.V.M.)
1; 
(f) reasonably free from unpeeled areas. 
                                              
1  Excluding those in Section 2.1.2.  CXS 320-2015   8 
2.2.2  Analytical Characteristics 
Mineral impurities measured on a whole product basis not more than 0.1% m/m. 
2.2.3  Definition of Visual Defects 
Defect Definition 
(a) Extraneous Vegetable 
Material Harmless vegetable materi al which does not co nsist of mature carrot 
roots. 
(b) Misshapen Units showing branching, twisting, or other forms of distortion which 
detract seriously from the appearance of the product (Styles: Whole and 
Finger). Units (other than small pi eces) not possessi ng the configuration 
of the defined style. 
(c) Major blemishes Units with one or more black,  dark brown and other intensely 
discoloured areas due to diseas e, insect damage, inadequate topping or 
physiological factors covering an area or aggregate area greater than 
that of a circle 6 mm in diameter, which detract in a major way from the 
appearance of the product. 
(d) Blemishes - Units with one or more black,  dark brown or other intensely 
discoloured areas due to diseas e, insect damage, inadequate 
topping or physiological factors covering an area or aggregate area 
greater than that of a circle 3 mm in diameter but less than 6 mm in 
diameter. 
- Other types of discolouration which detract noticeably but not in a 
major way from the appearance of the product. 
(e) Unpeeled Units showing noticeable unpeeled areas larger than a circle of 6 mm 
diameter. 
(f) Damaged Units which are crushed or broken. 
(g) Cracked Cracks greater than 3 mm wide or other splits which detract materially 
from the appearance of the product (Styles: “whole ”, “finger ” and “sliced 
(h) Greening - Units showing green colouration extending down the shoulder or 
green ring at the top (whole and finger styles). 
- Units showing green colouration (other styles). 
(i) Small pieces - Units less than 25 mm long for the styles “whole, conical and 
cylindrical ”, “finger ”, “halved ”, “quartered ” and “shoestring or 
julienne ”. 
- Units less than one third the volume of the standard product for the 
other styles. 
(j) Woody The core of the carrot is not tender, but has tough, woody texture; it 
separates very easily from the outer flesh  
2.2.4  Minimum Sample Unit 
The minimum sample unit for style, sizing and other visual defects should be as follows: 
(a) E.V.M. and small pieces 1,000 g 
(b) Whole, finger, halved, quartered 25 units 
(c) Diced, double dice, Shoestr ing or Julienne, sliced 
or ring cut, sliced lengthwise, pieces styles 400 g 
  CXS 320-2015   9 
2.2.5  Defects and Allowances 
A tolerance of 10% by weight of non-conforming units app lies to the whole style and 20% for all other styles. 
If presented size graded the product shall contain not less  than 80% by mass of c arrots of the declared size. 
When the product is presented as “free flowing ” a tolerance of 10% (m/m) shall be allowed for pieces which 
are stuck together to such an exte nt that they cannot easily be separated in the frozen state. 
For tolerances based on the minimum sample unit indicate d in Section 2.2.4, visual defects will be scored in 
accordance with the appropriate tables in this Section.  
Table 1 - Whole, finger, halved and quartered styles  
Defects  Percentage by 
number  Percentage by 
weight  
(a) Misshapen  3 - 
(b) Major blemishes and unpeeled areas  4 - 
(c) Blemishes  10 - 
(d) Damaged and  cracked 4 - 
(e) Small pieces  - 15 
(f) Greening  12 - 
(g) E.V.M.: Not to exceed 2 pieces  or 1 g / 1,000 g - - 
(h) W oody 1  
 Total maximum allowance : 22% by number 
Table 2 - Ring cut, sliced lengthwise, diced, double diced, Shoestring and pieces  
Defects Percentage by Weight 
Ring cut,  
sliced  
lengthwise Diced, double 
diced, Shoestring 
and pieces  
(a) Misshapen  6 - 
(b) Major blemishes and unpeeled areas  4 5 
(c) Blemishes  10 12 
(d) Damaged and cracked  4 10 
(e) Small pieces  15 20 
(f) Greening  12 - 
(g) E.V.M.: Not to exceed 2 piece / 1,000 g  - - 
(h) Woody  1 1 
 Total maximum allowance : 20% by weight for diced, double di ced, Shoestring and pieces, and 25% 
by weight for ring cut, sliced lengthwise. 
  CXS 320-2015   10 
2.3 Classification of “Defectives ” 
Any minimum sample unit which fails to comply with the qu ality requirements, as set out in Sections 2.2.1 and 
2.2.5 shall be regarded as a “defective ”. 
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives ” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each “defective ”, as indicated in Section 2.3, is treated individually for 
the respective characteristics. 
3. FOOD ADDITIVES 
None permitted 
4. LABELLING 
4.1 Name of the Product 
4.1.1  The name of the product shall include the designation “Carrots ”. 
4.1.2  As regard styles declaration, “whole ” and “finger ” carrots may be simply designated as “carrots ” in countries 
where this is a customary practice. 
4.1.3 As regard sizing declaration, carrots meeting the size requirements for “small ” may be designated “baby ” within 
countries where this practice is permitted. 
4.1.4  When other sizes and size designations  not included in this standard are used, they should be indicated on 
the sales package. CXS 320-2015   11 
ANNEX ON CORN-ON-THE-COB  
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen corn-on-the-cob is  the product prepared from fresh, clean, sound, properly matured whole or 
pieces of ears conforming to the char acteristics of the s weet corn variety Zea mays L. convar saccharata 
Koern which are trimmed (except for the style “whole ”), separated from husk and silk, sorted and washed and 
sufficiently blanched to ensure stability of co lour and flavour during normal marketing cycles. 
Corn-on-the-cob can be of the following types: 
(a) Super Sweet varieties  - means kernels (or grains) of corn that provide higher naturally occurring 
sugar, and/or crisper texture (maybe yellow, white or combination of ea ch) typical for the variety. These 
varieties may be slightly darker in colour, and some  varieties have slightly tougher pericarp (kernel 
skin) than conventional sweet corn. 
(b) Sweet varieties  - means kernels of sweet corn that convert su gars to starch by going through distinct 
stages of maturity - milk, cream, then dough stages. 
1.2 Presentation 
1.2.1  Style 
(a) Whole - The whole, intact ear of corn to which a sm all part of the stalk may be attached.  
(b) Trimmed whole - The product obtainable from one whole ear after trimming of both ends.  
(c) Cut cob  - Portions of the whole trimmed ea r cut transversely into pieces.  
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 Composition  
2.1.1  Basic Ingredients 
Corn as described in Section 1. 
2.1.2  Optional Ingredients 
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Spices, seasonings, butter, ed ible oils, named sauces, flavouri ngs as defined in the relevant 
Standards;  
(d) Other appropriate vegetables. 
2.2 Quality Factors 
2.2.1  General Requirements 
With respect to visual defects subject to a tol erance, quick frozen corn -on-the-cob shall be: 
(a) of reasonably uniform white, crea m to yellow (golden) to darker yellow colour; except for mixed colour 
varieties; 
(b) reasonably tender and sufficiently developed; (c) reasonably uniform in size; (d) reasonably free from blemis hed or mechanically damaged areas; 
(e) reasonably free from poorly trim med units (except for whole style);  
(f) reasonably free from extran eous vegetable matter (E.V.M.). 
2.2.2  Definition of Visual Defects 
(a) Uniform white, cream yellow ( golden) to darker yellow colour  - means, that all kernels on one ear 
are of the same colour and that the different units in one sample unit are of the same colour. 
  CXS 320-2015   12 
(i) Light variation  - Some difference in colour exists, on ly slightly affecting the appearance. 
(ii) Pronounced variation  - Difference in colour between the different kernels and/or ears are 
noticeable and affecting the appearance. 
Uniformity of colour is not applied to mixed coloured varieties 
(b) Uniform in size  - means that the length of the longest ear in the sample unit does not exceed the 
length of the shortest ear by more than 50 mm f or whole and trimmed whole styles or by more than 20 
mm for cut style, and that the largest diameter of the  largest unit does not exceed the largest diameter 
of the smallest unit by more than 15 mm. 
(i) Minor  - Outside one of the limits (length or  diameter) by maximum 5 mm = 1 defect; 
(ii) Major  - Outside both limits by maximum 5 mm = 2 defects; 
(iii) Major  - Outside one or both of the limits by more than 5 mm = 4 defects. 
(c) Well developed  - means that the kernels shall be positioned in a symmetrical pattern in distinct lines 
or rows which are not seriously affected by missi ng or shrunken kernels. The whole style may have 
some shrunken or under-developed parts. 
(i) Minor  - Appearance materially affected by irregular pattern of kernels = 1 defect; 
(ii) Major  - More than 10% but less than 15% by count of the kernels missing or shrunken = 2 defects; 
(iii) Serious  - 15% or more by count of the k ernels missing or shrunken = 4 defects. 
(d) In “whole style ” - the length of the part of  ear which is shrunken or underdeveloped shall be 
considered as follows: 
(i) Minor  - More than 20 mm and up to 25 mm = 1 defect; 
(ii) Major  - More than 25 mm and up to 30 mm = 2 defects; 
(iii) Serious  - More than 30 mm = 4 defects.  
(e) Blemished or mechanically damaged areas  
(i) Blemished  - A unit affected by pathological or inse ct injury with associated discolouration which 
affects the kernels. 
(ii) Mechanically damaged  - A unit affected by cuts or by crushing of the kernels. Kernels at the 
ends of the units which are damaged by cutti ng shall not be considered as damaged by 
mechanical injury. 
- Minor  - More than 5% but less than 10% by count of the kernels are slightly affected but not 
more than 0.5% by count of all kernels are s eriously blemished or damaged = 1 defect; 
- Major  - 10% or more but less than 15% by count of the kernels are slightly affected but not 
more than 1% by count of all kernels are serio usly blemished or damaged = 2 defects; 
- Serious  - More than 15% by count of the kernel s are slightly affected or more than 1% by 
count of the kernels are seriou sly affected = 4 defects. 
(f) Poorly trimmed  means  (i) ears or cut cobs where at  the stem end a small part of stalk remains 
attached and also means (ii) that the top end of the  ear or the cut cob is c ut too high leaving under-
developed kernels on the cob. For the style “whole ” the top is untrimmed and a piece of the stalk of 
maximum 15 mm may remain attached,  and not be considered a defect. 
- Minor  - at one end of unit less than 6 mm left = 1 defect;  
- Major  - at one end of unit 6 – 12 mm left = 2 defects;  
- Serious  - at one end of unit more than 12 mm left = 4 defects.  
(g)   E.V.M. (Extraneous Vegetable Material)  
(i) Husk  - means the membranous outer covering and on e of the constituent parts of an ear of corn 
that is removed during processing. 
(ii) Silk - means the coarse thread-like filaments that are one of the constituent parts of an ear of 
corn. Such silk is found beneath the husk and in  immediate contact with the corn kernels (on-the-
cob). Corn silk is normally removed during processi ng. Silk to the total length twice of that of the 
unit in question are considered normal and not a defect. CXS 320-2015   13 
- Minor  - silk to a total length of 2-6 times the length of the units = 1 defect; 
- Minor  - husks not more than 2 squares cm  in total surface = 1 defect; 
- Major  - silk to a total length greater than 6 times the length of the un its or husks larger than 
2 cm2 square cm in total surface = 2 defects. 
2.2.3  Minimum Sample Unit1 
The minimum sample unit for the respective styles shall be:  
(a) Whole and trimmed whole 4 ears (b) Cut cob    8 pieces of ears  
2.2.4  Defects and Allowances 
Based on the minimum sample unit defined in Section 2.2.4, visual defects sha ll be assigned points in 
accordance with Table 1 in this Section. The ma ximum number of defects permitted in the “Total Allowable 
Points ” rating is indicated for the  respective categories Mino r, Major and Serious or the “Combined Total ” of 
the foregoing categories. 
Table 1 - Defects Allowances for All Styles 
Defect  Unit of 
Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a) Kernel colour variation for single colour 
varieties 
(i) Light 
(ii) Pronounced One ear 1  
   
2 - - 
(b) Colour variation (ears) 
(i) Light 
(ii) Pronounced Minimum  
sample unit 1  
 
 
 
2 - - 
(c) Difference in size outside given range  
(in minimum sample unit)  1 2 or 4 - - 
(d) Not well developed Each ear 1 2 4 - 
(e) Blemished or damaged Each ear 1 2 4 - 
(f) Poorly trimmed Each ear 1 2 4 - 
(g) Extraneous vegetable matter Minimum  
sample u nit 1 2 - - 
Total Allowable Points  21 6 4 21 
2.6 Classification of “Defectives ” 
Any minimum sample unit which fails to comply with the quality requirements, as s et out in Sections 1.2.1, 
2.1.1, 2.1.2, 2.2.1 and 2.2.4 shall be regarded as a “defective ”. 
                                              
1  “Minimum Sample Unit ”: This term should not be confused with individu al units of product i.e., whole ear, trimmed 
whole ear or cut cob. CXS 320-2015   14 
2.7 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives ” as defined in Section 2.6 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each “defective ”, as indicated in Sections 2.1.1, 2.1.2, 2.2.1 and 2.2.4, 
is treated individually for th e respective characteristics. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of the Product 4.1.1  The name of the product shall include “Corn-on-the-Cob ”. 
4.1.2  In addition, there shall for the styles “whole ” and “trimmed whole ” appear on the label, in conjunction with or in 
close proximity to the name a clear indication of  the number of units included in the package. CXS 320-2015   15 
ANNEX ON LEEK  
In addition to the general provisions ap plicable to quick frozen vegetables, 
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen leek is the product prepared from fresh, cl ean, sound, edible parts of the leek plant conforming 
to the characteristics of the species Allium porrum L., and which have been trimmed, washed, possibly 
blanched to ensure adequate stability of colour and flavour during normal marketing cycles. 
1.2 Presentation 
1.2.1  Styles 
(a) Whole leek  - the leek plant with roots and non-tender leaves removed. 
(b) Leek  - parts of the whole leek with a length, correspo nding to the longest dimension of the package, 
but not less than 70 mm. 
(c) Cut leek  - parts of the whole leek, cut perpendicularly to  the longitudinal axis, minimum length 30 mm, 
maximum length 70 mm. 
(d) Leek rings  - parts of the whole leek, cut perpendicularly to the longitudinal axis in to slices, not thinner 
than 10 mm and not thicker than 30 mm. 
(e) Chopped leek  - the whole leek chopped into pieces, such that the original structure is almost entirely 
lost, resulting in a “unit” generally smaller than 15 mm in size. 
1.2.3  Colour 
Leek may be presented as white; when  not more 10% m/m shall be present of  leaves or parts of leaves with 
a green colour. 
1.2.4  Sizing 
(a) Whole leek and leek, may be presented as sized or unsized; (b) The minimum diameter of whole leak and leek, measured perpendicularly to the axis immediately 
above the swelling at the neck shall be not less than 10 mm; 
(c) When sized, the difference between the largest and smallest diameter of the leeks in the same 
package, measured perpendicularly to the axis immedi ately above the swelling at the neck, shall be 
not more than 10 mm. 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 2.1.1  Basic Ingredients 
Leeks as described in Section 1.1. 
2.1.2  Optional Ingredients 
(a) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(b) Condiments such as spices and herbs as defined in relevant Standa rds for spices and culinary herbs . 
2.2 Quality Factors 
2.2.1  General Requirements 
Quick frozen leek shall have similar varietal characterist ics and be free from obje ctionable tough parts; and 
with respect to visu al defects or other defects subject to a tolerance, shall be: 
(a) free from yellow and/or yellowish leaves; 
(b) reasonably free from damage such as  staining, discolouration, or insect injury;  
(c) reasonably free from extraneo us vegetable material (E.V.M.); 
(d) reasonably well trimmed; 
(e) practically free from loose or detached leaves (in whole style only);  (f) practically free from hard parts as “seed heads ”. CXS 320-2015   16 
2.2.2  Analytical Characteristics 
Mineral impurities - not more than 0.1% m/m, measured on the whole product basis. 
2.2.3  Definition of Visual Defects 
(a) Discolouration - Discolouration of any kind on the product and which materially detracts 
from the appearance of the product. 
(i) Minor - Discolouration which is light in colour. Each area or combined area of  
4 cm² = 1 defect; or if the greatest dimension is less than 20 mm. 
(ii) Major - Discolouration which is dark in colour. Each area or combined area of  
4 cm² = 1 defect, or the greatest dimension is over 20 mm. 
(b) Damaged - Each leaf or part of leaf that is affected by blemishes,  
staining or insect injury. 
(c) Extraneous Vegetable 
Material (E.V.M.) - Each cm² harmless vegetable material other than from the leek. 
(d) Roots - Each disk of roots attached to the leek or loose. 
(e) Parts of roots - Parts of roots attached to the leek or loose. 
(f) Poorly trimmed - The white or pale green portion is less than one-third of the total 
product. 
- For the presentation “white ” (Section 1.2.3) not more than 10% m/m of 
green leaves is permitted. 
- Parts of the seed head. 
(g) Loose leaves - Leaf or part of it, which is detached from the shaft  
(in whole style only). 
2.2.4  Minimum Sample Size 
The minimum sample size for segregating and evaluating visual defects shall be as follows:  
Style  Minimum Sample Size  
(a) Whole leek 20 pieces  
(b) Leek, cut leek  500 g 
(c) Leek rings 300 g 
(d) Chopped leek  300 g 
2.2.5  Method of Examination 
For separation and enumeration of visu al defects the standard sample (see  minimum sample size) is placed 
in water in a deep tray, and the shafts or leaf portions separated one by one. 
2.2.6  Defects and Allowances 
If size graded, the product shall contain not less than  80% by number of whole leek of the declared size. CXS 320-2015   17 
For tolerances based on the minimum sample unit indicate d in Section 2.2.4, visual defects shall be assigned 
points in accordance with the appropriate tables in th is Section. The maximum numb er of defects permitted is 
the “Total Allowable Points ” rating indicated for the respective de fect categories Minor and Major or the 
“Combined Total ” of the foregoing categories. 
Table 1 - Whole Leek  
Defect  Defect Categories  
Minor  Major  Total  
(a) Discolouration    
(i) Minor 2   
(ii) Major  2   
(b) Damaged  2   
(c) E.V.M. 1   
(d) Roots  2   
(e) Parts of roots 1   
(f) Poorly trimmed  2   
(g) Loose leaves 1   
Total Allowable Points 8  6 10 
(Sample Size 20 pieces) 
Table 2 - Leek, cut leek, leek rings and chopped leek  
Defect  Defect Categories  
Minor  Major  Total  
(a) Discolouration    
- Minor 2   
- Major  2   
(b) Damaged  2   
(c) E.V.M. 1   
(d) Roots  2   
(e) Parts of roots 1   
(f) Poorly trimmed  2   
Minimum sample size 500 g (leek and cut leek) 
Minimum sample size 300 g (leek rings and chopped leek) 
Total Allowable Points  Minor Major Total 
(a) Leek and cut leek 10 10 12 
(b) Leek rings and chopped leek  5 6 6 CXS 320-2015   18 
2.3 Classification of “Defectives ” 
Any minimum sample unit which fails to comply with the quality requirements, as s et out in Sections 2.2.1, 
2.2.2 and 2.2.6 shall be regarded as a “defective ”. 
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives ” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each “defective ”, as indicated in Section 2.3, is treated individually for 
the respective characteristics. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of Product 
4.1.1  The name of the product shall include the designation “Leek ”. 
4.1.2  Size Designation 
If a term designating the size of whole leek is used, it shall: 
(a) be supported by a statement of the predominant ra nge of the maximum diameter of the leek in mm, 
or fractions of an inch in those countries where the English system is in general use; and/or 
(b) conform to the customary m ethod of declaring size in the country of retail sale. CXS 320-2015  19 
ANNEX ON WHOLE KERNEL CORN  
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen whole kernel corn is the product prepared fr om fresh, clean whole soun d, succulent kernels of 
sweet corn species Zea mays L. convar. saccharata Koern of either the white or yellow varieties by removing 
husk and silk; by sorting, trimming and washing; and by sufficiently blanching before or after removal from the 
cob to ensure adequate stability of colour and flavour during normal marketing cycles. 
Whole kernel corn can be of the following types: 
(a) Super Sweet varieties  - means kernels (or grains) of corn tha t provide higher naturally occurring 
sugar, and/or crisper texture (maybe yellow, white or combination of eac h) typical for the variety. These 
varieties may be slightly darker in colour, and some varieties have slightly tougher pericarp (kernel 
skin) than conventional sweet corn. 
(b) Sweet varieties  - means kernels of sweet corn that convert sugars to starch by going through distinct 
stages of maturity - milk, cream, then dough stages. 
1.2 Presentation 
1.2.1  Colour 
(a) Yellow;  (b) White; (c) “Other ” - colour depends on characteristics of the variety. 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1  Basic Ingredients 
Corn as described in Section 1. 
2.1.2  Optional Ingredients 
Garnishes, such as pieces of green peppers or red pepp ers, or mixture of both, either of which may be sweet 
or hot or may be dried. Other vegetables may be used as  garnishes. A garnish may not exceed 5% m/m of the 
finished food. 
2.2 Quality Factors 
2.2.1  General Requirements 
Quick frozen whole kernel corn shall be:  
(a) of similar varietal characteristics; (b) of a reasonably uniform colour which may be slightly dull; (c) before and after cooking, free from foreign flav our and odour, taking in to consideration any added 
optional ingredients;  
(d) reasonably tender and sufficiently developed; (e) reasonably free from loose skins; 
and with respect to visual defects subject to tolerances shall be: 
(f) reasonably free from ragg ed, crushed or broken kernels; 
(g) reasonably free from damaged or blemished kernels; 
(h) reasonably free from pieces of cob, husk or silk; 
(i) practically free from harmless extraneous vegetable material; and 
(j) reasonably free from pulled kernels. 
  CXS 320-2015  20 
2.2.2  Definitions of Visual Defects 
(a) Damage or blemish - means any kernel affected by insect injury or damaged by discolouration, 
pathological injury, mechanical injury, or by an y other means to the extent that the appearance or 
eating quality is affected. This category of defect may be further classified as “minor ”, “major ” or 
“serious ” depending upon the extent to which the appearance is affected. 
(i) Minor  - means damage or blemish that affect s the kernel to only a slight degree. 
(ii) Major  - means damage or blemish that is quite noticeable and materially affects the kernel. 
(iii) Serious  - means damage or blemish that is very n oticeable and of such nature that it would 
customarily be discarded under normal culinary preparation. 
(b) Cob - means the very firm to hard cellulose-like m aterial to which the kernels of corn are attached and 
from which the kernels are removed during processing. 
(c) Husk  - means the membranous outer covering and one of the constituent parts of an ear of corn that 
is removed during processing. 
(d) Silk - means the coarse thread-like filaments that are one of the constituent parts of an ear of corn. 
Such silk is found beneath the husk and in imme diate contact with the c orn kernels. Corn silk is 
normally removed during processing. 
(e) Harmless extraneous vegetable material  - means vegetable matter oth er than cob, husk, or silk 
which is harmless. Such material may include, but is not limited to, grass, weeds, leaves and portions 
of stalk. This category of defect may be further classified as “minor ”, “major ” or “serious ”, depending 
upon the amount of seve rity of the material. 
(i) Minor  - Only slightly noticeable and affects the product to only a slight degree.  
(ii) Major  - Readily noticeable and affects the product to a material degree. 
(iii) Serious  - Very noticeable and objectionable and would customarily be discarded under normal 
culinary preparation. 
(f) Pulled kernels - means kernels of corn that have been so cut or removed from the ear of corn that 
portions of cob or hard tissue remain. This c ategory of defect may be further classified as “minor or 
“major ” depending upon the amount of adhering cob that is present. 
(i) Minor  - Slight amount of cob material or hard tissue remains around the base of the kernel. 
(ii) Major  - Moderate to noticeable amou nt of adhering cob m aterial. (If there is an excessive amount 
of cob material adhering, apply tolerance given in Table 1). 
2.2.3  Minimum Sample Unit 
The minimum sample unit shall be 250 g. 
2.2.4  Defects and Allowances 
For tolerances based on the minimum sample unit indicate d in Section 2.2.3, visual defects shall be scored in 
accordance with Table 1 in this Section. The maxi mum percentage of defe cts permitted in the “Total Allowable 
Percentages ” rating is indicated for the respective categories “minor ”, “major ”, “serious ” and “pulled kernels ” 
or the “Combined Total ” of the foregoing categories. 
(a) Pieces of cob - maximum tolerance 0.6 cm3  
(b) Husk - maximum tolerance  4.4 cm2  
(c) Silk - maximum tolerance  160 cm (d) Ragged, crushed or broken kernels (60 pieces) 
  CXS 320-2015  21 
Table 1 
Defects % m/m 
Damage or blemish (minor)  5 
Damage or blemish (major)  3 
Damage or blemish (serious)  1 
Harmless E .V.M. 0.2 
Pulled Kernels 
 - Minor 
 - Major  
7 
2 
Total Allowable P ercentage 9 
2.3 Definition of “Defectives ” 
Any minimum sample unit, which fails to comply with the quality requirements, as s et out in Sections 2.1.1, 
2.2.1 and 2.2.4 shall be regarded as a “defective ”. 
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives ” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each defective, as in dicated in Section 2.3, is treated individually for the 
respective characteristics. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of the Product 4.1.1  The name of the food shall include the designation “Corn ”. 
4.1.2  In addition, there shall appear on the label in  conjunction with or in close proximity to the word “corn”: 
(a) The words “whole kernel ” except that the description “whole grain ”, “cut”, “sweet ” or “kernels ” may be 
used if this is customary in the country of retail sale. 
(b) The colour for example; “yellow ” or “white ” except that the colour “golden ” may be used in lieu of 
“yellow ” if this is customary in the country of retail sale. CXS 320-2015  22 
ANNEX ON BROCCOLI 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli plant 
conforming to the characteristics of the species Brassica oleracea L. var. italica Plenck (Sprouting Broccoli) 
which have been sorted, trimmed, washed and sufficient ly blanched to ensure adequate stability of colour and 
flavour during normal marketing cycles. 
1.2 Presentation 
1.2.1 Styles  
(a) Spears  - The head and adjoining portion of the stem , with or without small tender attached leaves, 
ranging in length from more than 7 cm to 16 cm. Th e spears may be split longitudinally. Within each 
sample unit not more than 20% by count fall outside the designated length. 
(b) Florets  - The head and adjoini ng portion of the stem, with or wi thout small tender attached leaves 
ranging in length from 15 mm to 80 mm with sufficie nt attached stem to maintain a compact head. The 
florets may be split longitudinally. Within each sample  unit not more than 20% by count fall outside the 
designated length. 
(c) Cut spears  – Spears, which have been cut into portions and which may be irregular in shape. Pieces 
from 1.5 cm to 5 cm in the longest dimension. Leaf  material may be present but shall not exceed 35% 
m/m and head material shall not be less than 15% m/m. 
(d) Chopped  - Broccoli finely cut into pieces less than 1.5  cm in the longest dimension. Leaf material may 
be present but shall not exceed 35% m/m and head material shal l not be less than 15% m/m. 
1.2.2 Sizing  
Quick frozen broccoli florets may be presented sized or un-sized. 
When sized, a size name designation and size param eter in mm should be indicated on the package. The 
package shall contain no less than 8 0.0% by weight of the declared size. 
Table 1: Sizing 
Size Designation Diameter size range of the head of the 
florets (mm) 
(a) Small florets 12 – 40 mm 
(b) Florets  > 40 – 80 mm 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 2.1.1 Basic Ingredients  
Broccoli as defined in Section 1.1. 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oi ls as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999); 
(d) Spices and culinary herbs;
1  
(e) Named sauces. 
                                              
1  In accordance with the relevant Standards for spices and culinary herbs, when available. CXS 320-2015  23 
2.2 Quality Factors 
2.2.1 General Requirements  
 Quick frozen broccoli shall be of reasonably uniform  dark green to light green depending on the varieties. The 
inflorescences shall be firm, compact of fine/ cl ose grained with floral butt ons completely closed. 
With respect to visual or other defects with a tolerance, quick frozen broccoli shall be reasonably free from: 
(a) an excessive amount of leaf material , particularly large coarse leaves; 
(b) detached fragments and loose leaves (only for spears and florets); 
(c) extraneous vegetable material; 
(d) yellow or brown coloured florets; 
(e) damage due to mechanical, pathological, or insect injury; 
(f) poorly trimmed units (spears and florets); 
(g) flowered or poorly developed units; 
(h) fibrous or woody units. 
2.2.2 Definition of Visual Defects 
(a) Extraneous vegetable material (E.V.M.) - means leaf, stem, or similar harmless vegetable material 
other than from the broccoli plant. 
(b) Detached leaves  (for spears and florets) - mean broccoli le aves and pieces thereof not attached to a 
unit. 
(c) Fragments  (for spears and florets) - means pieces less tha n 20 mm in length for spears and weighing 
less than 5 g for florets. 
(d) Blemished  - A unit or product, which is stained, spotted, affected by discolouration or disease or insect 
injury. 
(i) Minor  - Slightly affecting the appearance or eating quality. 
(ii) Major  - Materially affecting the appearance or eating quality. 
(iii) Serious  - Seriously affecting the appearance or objectionably affecting the eating 
quality to such an extent that custom arily it would be discarded under normal 
culinary preparation. 
(e) Mechanical damage  (for spears and florets) - means a unit bearing the general configuration of a 
spear or floret, but from which more than 50% of the  buds have become detached, or otherwise 
mechanically damaged so as to materially affect the appearance of the product. 
(f) Poorly trimmed  (for spears and florets) - means units in wh ich the appearance is seriously affected 
by attached coarse leaves or pieces thereof, or ragg ed removal of leaves, or small side shoots, or poor 
cutting of the stem. 
(g) Over mature or poorly developed  - means individual buds are in the flowered stage and with respect 
to spears and florets branching bud clusters which comprise the head are spread so as to seriously 
affect the appearance of the unit, or the bud clusters are of such adva nced maturity that individual 
buds and supporting stems from loosely structured clusters. 
(h) Fibrous  - means tough fibre that is normally develope d near the outside portion of the broccoli stem; 
such units are tough but still edible. 
(i) Woody - means tough fibre that is normally developed near the outside portion of the broccoli stem, 
such units are extremely tough and highly objectionable. 
2.2.3 Standard Sample Size  
The standard sample size for presentation (styles) shall be 300 g. 
2.2.4 Defects and Allowances  
In addition, the following sample size applies for visual defects: 
  CXS 320-2015  24 
Table 2: Sample Size 
Styles Sample Size for Visual Defects 
(a) Spears, florets 300 g for detached fragments,  
loose leaves, and E.V.M.;  
for other defects 25 units 
(b)  Cut spears and other 
styles 300 g 
(c)  Chopped 100 g 
Table 3: Classification of Defects by Count for Spears and Florets 
Visual Defects Unit of Measurement Defect Categories 
Minor Major Serious Total 
(a)  E.V.M. Each piece  2   
(b)  Detached leaves Each 5 g 1    
(c)  Fragments      
(i) Spears Each 20 mm 1    
(ii) Florets Each 5 g 1    
(d)  Blemished Each unit     
(i) Minor  1    
(ii) Major   2   
(iii) Serious    4  
(e)  Mechanical damage Each unit  1   
(f)  Poorly trimmed Each unit 1    
(g)  Over-mature/poorly Each unit     
(h)  Fibrous Each unit  2   
(i)  Woody Each unit  2   
Total Allowable Points  25 12 4 25 
 For tolerance based on the standard sample sizes indic ated in Section 2.2.3, visual defects shall be assigned 
points in accordance with the appropriate Table in this  Section. The maximum number of defects permitted is 
the “Total Allowable Points” rating indicated for the resp ective categories “Minor”,  “Major” and “Serious” or the 
“Combined Total” of the foregoing categories.  
  CXS 320-2015  25 
Table 4 – Chopped 
Visual Defects Unit of Measurement Defect Categories 
Minor Major Serious Total 
(a)  E.V.M. Each piece  2   
(b)  Blemished 
Each piece      
(i)  Minor 1     
(ii)  Major  2   
(iii)  Serious   4  
(c) Over-mature /  
poorly developed Each 10 g for cut  2   
Each 2 g for chopped  2   
(d)  Fibrous Each 2 g   2   
(e)  Woody Each 2 g t   4  
Total Allowable Points  25 12 4 25 
2.3 Definition of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 1.2.1, 
2.2.1 and 2.2.4 shall be regarded as a “defective”.  
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.2 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure ea ch “defective”, as indicated in  Sections 2.2.1 and 2.2.4, is treated 
individually for the respective categories. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of the Product 
The name of the product shall include the design ation “Broccoli” and the size or size designa tion when the 
broccoli is sized. CXS 320-2015  26 
ANNEX ON BRUSSELS SPROUTS 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
 Quick frozen Brussels sprouts are the product prepared from fresh, clean, sound, whole auxiliary buds of the 
plant conforming to the characteristics of Brassica oleracea L. var. gammier Gemmifera (DC) Schulz – which 
buds are trimmed, sorted, washed and suffic iently blanched to ensure adequate stability of colour and flavour 
during normal marketing cycles. 
1.2 Presentation 
1.2.1 Sizing  
(a) Quick frozen Brussels sprouts may be presented sized or unsized. 
(b) Whether sized or unsized, the amount of frozen sprout s passing a square holed sieve of 12 mm, shall 
not exceed 5% by number. 
(c) If quick frozen Brussels sprouts are presented as size graded, they shall conform to a, size name 
designation and size parameter in mm should be  indicated on the package when measured in the 
frozen condition. The following system of size designations and diameters is a guide. Other designations including mixtures of sizes are allowed. 
Table 1: Size Designation 
Size Designation  Diameter of sprouts in mm 
using a square hole sieve or 
caliper  
(a) Very small 12 – 22 mm 
(b) Small > 22 – 26 mm 
(c) Medium > 26 – 36 mm 
(d) Large  over 36 mm 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1 Basic Ingredients  
 Brussels sprouts as defined in Section 1. 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210- 1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999); 
(d) Spices and culinary herbs1 
(e) Named sauces. 
2.2 Quality Factors 
2.2.1 General Requirements  
 With respect to visual defects or other defects subject to a tolerance, quick frozen Br ussels sprouts shall be 
reasonably free from: 
  
                                              
1  In accordance with the relevant Standards for spices and culinary herbs, when available.  CXS 320-2015  27 
(a) extraneous vegetable material (E.V.M.); 
(b) loosely structured buds; 
(c) poorly trimmed or mechanically damaged units; (d) damage by insects or disease; (e) loose leaves. 
2.2.2 Definition of Visual Defects  
(a) Extraneous vegetable material (E.V.M.)  - Extraneous material from  the Brussels sprouts plant 
including stem and leaf, but excluding bud leaves and fragments thereof; harm less vegetable material 
from other plants. 
(b) Yellow colour  - More than 50% of the oute r surface of a sprout yellow in  colour due to loss of outer 
leaves resulting either from over trimming or mechanical damage. 
(c) Loosely structured  - Sprout not compact, havi ng loosely packed or open leaves. A sprout in which 
the leaves form a rosette appearance. 
(d) Perforated leaves  (by insects) - A sprout with one or more surface perforations l arger than 6 mm in 
diameter, showing scar tissue at the edge of the perforation(s). 
(e) Decayed - A sprout which shows significant i nternal or external decomposition. 
(f) Seriously blemished  - A sprout which is stained, spotte d, discoloured or otherwise blemished, 
covering an aggregate area greater than that of a circle 15 mm in diameter, in such a way as to detract 
seriously from its appearance/eating quality, and to such an extent that it would be discarded under 
normal culinary preparation. 
(g) Blemished  - A sprout which is stained, spotted, discolour ed, or otherwise blemished to the extent that 
the aggregate area affected is great er than the area of a circle 6 mm in diameter, or in such a way as 
to detract materially but not seriously from its appearance. Sprouts with sl ight blemishes may be 
ignored. 
(h) Poorly trimmed or me chanically damaged unit  - A unit in which: the stem end is very ragged leaving 
a heel extending more than 10 mm beyond the po int of attachment of the lowest outer leaves; 
(i) 4 or more outer leaves have be en damaged such that only the petioles remain attached to 
the stem; 
(ii) the stem extends more than 10 mm below the point of attachment of the lowest outer leaves; 
(iii) the appearance is damaged to an extent that the sprout is lacerated, can be separated easily 
into two pieces, or more than 25% of its volume has been removed. 
(i)  Loose leaf: Leaf or leaf fragments detached from the bud. 
2.2.3 Standard Sample Size  
2.2.3.1 Presentation (styles and sizing)  
 The standard sample size shall be 1 kg. 
2.2.3.2 Visual Defects  
The standard sample size shall be 1 kg for the assessment of E.V.M. an d loose leaf, and 100 sprouts for the 
assessment of othe r visual defects. 
2.2.4 Defects and Allowances  
2.2.4.1 Styles – “Free Flowing”  
 When the product is presented as “free flowing” a tolera nce of 10% m/m shall be allowed for pieces which 
are stuck together to such an extent that they cannot easily be separated in the frozen state. 
2.2.4.2 Sizing  
 If represented as size graded, of the sprouts 12 mm or larger, a minimum of 80% by number shall be of the 
declared size and a maximum of the followin g percentages by number of other sizes: 
  CXS 320-2015  28 
Table 2: Sizing 
Size Designation  Very Small Small Medium Large 
 (a) Max% 12 – 22 mm  - 20 20 5 
 (b) Max% 22 26 mm 20 - 20 - 
 (c) Max% 26 – 36 mm  5 20 - 20 
 (d) Max% over 36 mm 0  20 - 
 Total Max%  20 20 20 20 
2.2.4.3 Visual Defects  
For tolerance based on the standa rd sample sizes indicated in Section 2.2 .3.2, visual defects shall be assigned 
points in accordance with the Table in this Section.  The maximum number of defects permitted is the “Total 
Allowable Points ” rating indicated for the respecti ve categories 1, 2 and 3 or the “Combined Total ” of the 
foregoing categories. 
Table 3: Defects Allowances 
Defect Unit of 
Measurement Defect 
Categories Total 
1 2 3 
(a)  E.V.M. Each piece  2    
(b)  Loosely structured Each sprout   2   
(c)  Perforated leaves Each sprout  1   
(d)  Decayed Each sprout    4  
(e)  Seriously blemished Each sprout   2  
(f)  Blemished Each sprout   2   
(g)  Poorly trimmed or mechanically 
damaged Each sprout   1   
(h)  Loose leaf Each 1% m/m 1    
Maximum Total Allowable Points  10 45 10 55 
Maximum percentage by count of (b) Yellow sprouts: 25 
2.3 Classification of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.2.1 and 
2.2.4 shall be regarded as a “defective”.  
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each “defective”, as  indicated in Sections 2.2 .1 and 2.2.4.3, is treated 
individually for the respective characteristics.  
3. FOOD ADDITIVES 
None permitted. 
  CXS 320-2015  29 
4. LABELLING 
4.1 Name of the Product 
The name of the product shall include the designation “Brussels sprouts”.  
4.2 Size Designation 
4.2.1 If a term designating the size of  the Brussels sprouts is used: 
(a) it shall be supported by the sieve size in mm; and/or 
(b) the words “very small”, “small”, “m edium” or “large” as  appropriate; and/or  
(c) by a size representation on the label of the size range to which the Brussels sprouts predominantly 
conform; and/or 
(d) the customary method of declaring size in the country in which the product is sold. CXS 320-2015  30 
ANNEX ON CAULIFLOWER 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
 Quick frozen cauliflower is the product prepared from  fresh, clean, sound heads of the cauliflower plant 
conforming to the characteristics of the species Brassica oleracea L. var. botrytis L., which heads may be trimmed 
and separated into parts, and which are washed and sufficient ly blanched to ensure stability of colour and flavour 
during normal marketing cycles. 
1.2 Presentation 
1.2.1 Style  
(a) Whole  - The whole, intact head, which is trimmed at the base. Small tender modified leaves may be 
present or attached to the unit ; 
(b) Split  - The whole head, cut vertically into two or more sectio ns which may have attached small, tender,     
modified leaves; 
(c) Florets1 - Segments of the head, which may have a p ortion of the attached, measuring at least 12 mm 
across the top in the greatest dimension. A maximum tolerance of 20% m/m is perm itted for units in which 
the greatest dimension across the fl oret is more than 5 mm and less than 12 mm. Small, tender modified 
leaves may be present or attached to the units.  
1.2.2 Sizing  
1.2.2.1 Quick frozen cauliflower florets may be presented sized or un-sized. When sized, Size is determined by the 
maximum diameter of the equatorial section . 
1.2.2.2 If presented as size graded they shall conform to the following specifications. 
(a) Large florets  - Segments of head measuring at least 30 mm across the top in the greatest dimension 
and of which a portion of secondary stem may be attached. Small tender modified leaves may be present 
or attached to the unit. 
(b) Small florets - Segments of head measuring at least 12 mm but less than 30 mm across the top in the 
greatest dimension and to which a small portion of secondary stem may be attached. Small tender 
modified leaves may be present or attached to the unit. 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 2.1.1. Basic Ingredients  
 Cauliflower as defined in Section 1. 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999); 
(d) Spices and culinary herbs;
2  
(e) Named sauces. 
2.2 Quality Factors  
2.2.1 General Requirements  
 Quick frozen cauliflower shall be of reasonably uniform wh ite to dark cream colour over the tops of the units which 
may be slightly dull and have a tinge of green, yellow or pink. The inflorescences shall be firm, compact, of fine / 
close grained. 
  
                                              
1  The term “clusters” is used as an alternative to “florets” in some English speaking countries.  
2  In accordance with the relevant Standards for spices and culinary herbs, when available.  CXS 320-2015  31 
The stem or branch portions may be light green or have a ting e of blue; and with respect to visual defects or other 
defects subject to a tolerance shall be reasonably: 
(a) free from discoloured areas confined essentially to the surface; 
(b) free from damaged or blemished areas; 
(c) free from fibrous stems; 
(d) free from poorly trimmed units; 
(e) free from fragments; 
(f) compact and reasonably well-developed; 
(g) free from coarse green leaves; 
(h) free from loose stems (for floret styles). 
2.2.2 Definition of Visual Defects  
Table 1 – Definition of Visual Defects 
(a)  Discolouration  (i)  Light  - The discolouration disappears al most entirely upon cooking. 
(ii)  Dark  - The discolouration does not disappear upon cooking. 
(b)  Blemished  (i)  Minor  - The appearance of the unit is only slightly affected. 
(ii)  Major  - The appearance of the unit is materially affected. 
(iii)  Serious  - The appearance of the unit is objectionably affected to such an extent 
that it would customarily be discarded under normal culinary preparation. 
(c)  Mechanically 
damaged  (i)  Major  - A unit in which more than 50% of the curd has been mechanically 
damaged or is missing (for split and floret styles). 
(ii)  Major  - A unit in which more than 25% of the curd has been mechanically 
damaged or is missing (for whole style). 
(d)  Fibrous  (i)  Major  - A unit which possesses tough fibres that are quite noticeable and 
materially affect the eating quality. 
(ii)  Serious  - A unit which possesses tough fibres that are objectionable and of 
such nature that it would be customarily discarded. 
(e)  Poorly trimmed - A unit which has deep-knife gouges or a ragged appearance. 
(f) Leaves - Coarse green leaves or parts thereof whether or not attached to the unit. 
(g)  Fragments - Portions of the floret 5 mm or less across the greatest dimension. 
(h)  Not compact - A unit in which the florets are spreading, or the flowerhead has a “ricey” appearance or the 
flowerhead is very soft or mushy. 
(i) Loose stem - Each piece of stem exceeding 2.5 cm in  length detached from a cauliflower unit. 
2.2.3  Standard Sample Size 
The standard sample size for presentation3 shall be 500 g having a minimum of 50 florets. 
2.2.4  Defects and Allowances 
When cauliflower is presented as sized, a tolerance of 20 % by weight is permitted as  not conforming to the size 
indicated on the package. 
  
                                              
3  For whole style, the minimum number of heads weighing in total at least 500 g. CXS 320-2015  32 
For tolerances based on the standard sa mple size indicated in Section 2.2.3, visual defects shall be assigned 
points in accordance with the Tabl es 2 and 3. The maximum number of defects permitted is the “Total Allowable 
Points ” rating indicated for the respective ca tegories Minor, Major and Serious or the “Combined Total ” of the 
foregoing categories. 
Table 2 – Whole Style 
Defect  Unit of Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a)  Discolouration (i)  Light Each area or combined area 
of 8 cm² 1    
(ii)  Dark Each area or combined area 
of 4 cm²  2   
(b)  Blemished (i)  Minor Each head  1    
(ii)  Major  2   
(iii)  Serious   4  
(c)  Mechanically 
damaged (i)  Major Each head   2   
(d)  Fibrous (i)  Major Each head   2   
(ii)  Serious    4  
(e)  Poorly trimmed 
leaves  Each head   2   
 Each 2 cm²   2   
(f) Not compact  Each area or combined area of 12 cm²  2   
Total Allowable Points  10 6 4 10 
Table 3 Split, Florets and Other Styles 
Defect  Unit of Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a)  Discolouration (i)  Light Each area or combined area 
of 8 cm²  1    
(ii)  Dark Each area or combined area 
of 4 cm²   2   
(b)  Blemished (i)  Minor 
Each unit  1    
(ii)  Major  2   
(iii)  Serious   4  
(c)  Mechanically 
damaged (i)  Major Each unit   2   
(d)  Fibrous (i)  Major 
Each unit   2   
(ii)  Serious   4  
(e)  Poorly trimmed 
leaves  Each unit 1    
 Each 2 cm²  2   
(f) Fragments  Each 3% m/m   2   CXS 320-2015  33 
Defect  Unit of Measurement  Defect Categories  
Minor  Major  Serious  Total  
(g)  Not compact  Each area or combined area 
of 12 cm²   2   
(h)  Loose stem  Each piece  1     
Total Allowable Points  25 16 4 25 
2.3 Classification of “Defectives”  
Any standard sample unit which fails to comply with the quality requirements, as set out in Sections 2.2.1 and 
2.2.4 shall be regarded as a “defective”.  
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “d efectives” as defined in Section 2.2 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of the Product  
4.1.1  The name of the product shall include the designation “cauliflower”.  
4.1.2  If a term designating the si ze of the florets is used: 
(a) the words “large florets”, “medium florets”, “sma ll florets” or “cut florets” as appropriate; and/or  
(b) by a correct representation on the label of the size range to which the florets predominantly conform; 
and/or; 
(c) the customary method of declaring size in the country of retail sale.  
 
 CXS 320-2015  34 
ANNEX ON FRENCH FRIED POTATOES 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product definition 
 Quick frozen French fried potatoes are the product prepa red from clean, sufficiently developed, sound tubers 
of the potato plant conforming to  the characteristics of the species Solanum tuberosum L, Solanum Andigena 
L and rhizomes of the sweet potato plant conf orming to the characteristics of the species of Ipomoea batatas. 
They shall have been sorted, washed, peeled or unpeele d, cut into various shapes and treated as necessary 
to achieve satisfactory colour and fried or pre-cooked in  edible oil, fat, or water blanched. The treatment, 
precooking and frying operation s shall be sufficient to ensure adequate stability of colour and flavour during 
normal marketing cycles. Following the frying or precoo king operation the product is quickly cooled and quick 
frozen. Products that have not been fried or precooked are not covered by this annex. 
1.2 Presentation 
1.2.1 Styles  
The styles of the product shall be determined by the na ture of the surface and the nature of the cross section. 
1.2.1.1 Nature of the Surface  
 The product may be presented in any one of the following styles including: 
(a) Straight cut  - Strips of potato with practically parallel sides and with smooth surfaces; 
(b) Crinkle cut  - Strips of potato with practically parallel sides and in which two or more sides have a 
corrugated surface. 
1.2.1.2 Dimensions of the cross section  
The cross sectional dimensions of strips of quick frozen  French fried potatoes that ha ve been cut on all four 
sides (Styles (a) and (b) above) shall not be less than 4 mm when measured in the frozen condition. The quick 
frozen French fried potatoes within each pack shall be of similar cross sectional dimensions.  
 The product may be identified: 
(a) by the approximate dimensions of the cross sect ions or by reference to the following system for 
designations: 
Table 1. Size designations 
Designation Dimension in mm across the largest cut 
surface 
 (a) Shoestring  4 - 8 
 (b) Medium  > 8 - 12 
 (c) Thick cut  > 12 - 16 
 (d) Extra large  > 16 
Uniformity 
Uniformity may be expressed as a tolerance of 10% by length of non-conforming styles units applies, when 
specific lengths are not indicated.  
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1 Basic Ingredients  
(a) Potatoes as defined in Section 1.1; 
(b) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999) CXS 320-2015  35 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Spices and culinary herbs; 
(d) Batters. 
2.2 Quality Factors 2.2.1 General Requirements 
 Quick frozen French fried potatoes shall:  
(a) be free from any foreign flavours and odours; 
(b) be clean, sound and practicall y free from foreign matter; 
(c) have a reasonably uniform colour. 
and with respect to visual defect s subject to a tolerance shall be: 
(a) without excessive external defects such as blemishes, eyes and discolouration; 
(b) without excessive sorting effects, su ch as slivers, small pieces and scrap; 
(c) reasonably free from frying defects, such as burnt parts. 
When prepared in accordance with the manufacturer’s instructions quick frozen French fried potatoes shall:  
(a) have a reasonably uniform desired colour; 
(b) have a texture characteristic of the product and be ne ither excessively hard nor excessively soft or 
soggy. 
2.2.2 Analytical Requirements  
2.2.2.1  Moisture  - the maximum moisture content of the whole product in the styles shoestring, medium and thick cut 
shall be 76% m/m; and in extr a-large and other styles 78% m/m. 
2.2.2.2  The fat or oil extracted from the product shall have a fr ee fatty acid content of not more than 1.5% of oil m/m 
measured as oleic acid or an equivalent  fatty acid value based on the predominant fatty acid in the fat or oil 
2.2.2.3 Definition of Visual Defects 
External defects:  are blemishes or discolouration (either interna lly or on the surface) due to exposure to 
light, mechanical, pathological or pest agents, eye material or peeling remnants. 
(a)  Minor defect  - A unit affected by disease, dark or inten se discolouration, eye material, or dark peel 
covering an area or a circle greater than 3 mm but less than 7 mm in diameter; pale brown peel or 
light discolouration of any area greater than 3 mm in diameter. 
(b)  Major defect  - A unit affected by disease, dark or intense discolouration, eye material, or dark 
peeling covering an area or a circle greater than 7 mm but less than 12 mm in diameter. 
(c)  Serious defect  - A unit affected by disease, dark or intense discolouration, eye material, or dark 
peel covering an area or a circle of 12 mm in diameter or more. 
Note : “Slight” external defects which in either area or intensity fall below the definition shown for mino r 
defects shall be ignored. 
Sorting Defects 
(a)  Sliver  - A very thin unit (generally an edge piece) which will pass through a slot the width of which is 
50% of the minimum dimension of the nominal or normal size. 
(b)  Small piece  - Any unit less than 25 mm in length. 
(c)  Scrap  - Potato material of irregular form not conforming to the genera l conformation of French fried 
potatoes. 
Frying Defects 
Burnt pieces - Any unit which is dark brown to black and hard due to gross over frying. CXS 320-2015  36 
2.2.3 Standard Sample Size  
The standard sample size shall be 1 kg. 
2.2.4 Tolerances for Visual Defects  
For tolerances based on the s tandard sample size as specified in Section 2.2.4 the visual external defects are 
classified as “mino r” or “major” or “serious”. The tolerances in  respect of external defects are dependent on 
the cross section of the French fried potatoes. 
To be acceptable, the standard samp les shall not contain units in exce ss of the numbers shown for the 
respective categories, including total, in Table 2. 
Table 2: Tolerances for External Defects 
Defect category Number of units affected cross section of strips 
4 - 16 mm over 16 mm 
 (a) Serious  7 3 
 (b) Serious + major  21 9 
 Total (serious + major + minor) 60 27 
 The tolerances for the other defects (not depending on cross section) (depending on the style) are: 
Table 3. Sorting defects (Grades) 
Slivers maximum 12% m/m 
Small Pieces and Scraps maximum 6% m/m 
Total Sorting Defects  maximum 12% m/m 
Frying Defects  maximum  0.5% m/m 
2.3 Classification of “Defectives”   
Any sample unit taken shall be regarded as a “def ective” for the respective characteristics when it:  
(a) fails to meet any of the requirements given in Section 2.1; 
(b) fails to meet any of the general requirements given in Section 2.2.1; 
(c) exceeds the tolerances for visual defects in any on e or more respective defect categories in Section 
2.2.5. 
2.4 Lot Acceptance for com position and quality factors   
A lot will be considered acceptable  with respect to composition and qu ality factors when the number of 
“defectives” as defined in Section 2.2 does not exceed  the acceptance number (c ) for the appropriate sample 
plan with an AQL of 6.5. 
In applying the acceptance procedure each “def ective”, as indicated in Section 2.3(a) to  (c), is treated 
individually for the respective characteristics.  
3. FOOD ADDITIVES 
Sequestrants used in accordance with Tables 1 and 2 of the General Standard for Food Additives  (CXS 192-
1995) in Food Category 0.4.2.2.1 Froz en Vegetables (including mushrooms an d fungi, roots and tubers, pulses 
and legumes, and aloe vera), seaweeds,  and nuts and seeds, are acceptable for use in food conforming to 
this Standard. 
4. LABELLING 
4.1 Name of the Product 4.1.1  The name of the product shall be “French Fried Potatoe s” or the equivalent designation used in the country in 
which the product is intended to be sold. Where the swe et potato variety is used, the name of the product shall 
be “French Fried Sweet Potatoes”.  CXS 320-2015  37 
4.1.2  In addition, there shall appear on the label a designation of the style as appropriate, for example “straight cut” 
or “crinkle cut” and there may also appear an indication of  the approximate dimensions of the cross section or 
the appropriate designation, i.e. “Shoestring”, “medium”, “thick cut” or “extra -large”.  
4.2  Additional requirements 
 The packages shall bear clear directions for keeping from the time they are purc hased from the retailer to the 
time of their use, as well as directions for cooking.CXS 320-2015  38 
ANNEX ON GREEN BEANS AND WAX BEANS 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
Quick frozen green beans is the product prepared from fr esh, clean, sound, succulen t pods of the plants 
conforming to the characteristics of suitable varieties of the species Phaseolus vulgaris L. or Phaseolus 
coccineus L. Strings (if any), stems, and stem ends are removed, and the pods washed and sufficiently 
blanched to ensure adequate stability of colour and flavour during normal marketing cycles. 
1.2 Presentation 
1.2.1 Type  
Green beans or wax beans having distinct varietal di fferences with regard to shape may be designated as: 
(a) Round - Pods having a width not greater than 1½ times the thickness. 
(b) Flat - Pods having a width greater th an 1½ times the thickness. 
1.2.2 Styles  
 Quick frozen green beans and quick frozen wax beans shall be presented in the following styles: 
(a) Whole:  Whole pods of any length. 
(b) Cut: Transversely cut pods in which 70% or more by count of the units are at least 20 mm long but not 
longer than 65 mm. 
(c) Short cut : Transversely cut pods in which 70% or more by count of the units are more than 10 mm 
but less than 20 mm long. 
(d) Diagonal cut : pods cut approximately 45o to the longitudinal  axis in which 70% by count of the units 
are more than 6 mm long. 
(e) Sliced/French Cut : pods sliced lengthwise or at an angle up to approximately 45 /g113 to the longitudinal 
axis, with a maximum thickness of 7 mm. 
1.2.3 Colour (for wax beans only) 
The predominant colour of the pods of wax beans exclud ing the seeds and immediate surrounding tissue shall 
be yellow, or yellow with a green tinge. 
1.2.4 Sizing  
(a) Quick frozen whole and cut green beans and wax beans may be presented sized or unsized. 
(b) If round type beans are presented as size graded  on diameter, they shall conform when measured in 
the thawed conditions, to the following size design ation for the size names. However, other size 
designations may be used, and sh ould be labelled accordingly. 
Table 1: Size designation 
Size Designations Bean pod diameter in mm measured 
by passing through parallel bars 
 (a) Extra small up to 6.5 
 (b) Very small  up to 8 
 (c) Small  up to 9.5 
 (d) Medium  up to 11 
 (e) Large  over 11 
  CXS 320-2015  39 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1 Basic Ingredients  
 Green Beans and Wax Beans as defined in Section 1. 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999); 
(d) Spices and culinary herbs;1  
(e) Named sauces. 
2.2 Quality Factors 2.2.1 General Requirements  
 With regard to visual defects subject to  a tolerance, quick frozen beans shall be: 
(a) without excessive small pieces; 
(b) normally developed (for whole beans); 
(c) reasonably free from extraneous  vegetable material (E.V.M.); 
(d) reasonably free from stem ends; 
(e) reasonably free from damage by insects or disease; 
(f) reasonably free from mechanically damaged units; 
(g) reasonably free from toug h strings and fibrous units. 
2.2.2 Definition of Visual Defects 
(a) Extraneous Vegetable Material:  Vegetable material from the bean pl ant, other than pod, such as leaf 
or vine, but excluding stem ends; other harmless vegetable material , not purposely included as an 
ingredient. For the purpose of assessment, E.V.M. co mprising bean leaf material will be differentiated 
from other E.V.M. 
(b) Stem end : A piece of the immediate stem which attache s the pod to the vine stem whether still 
attached to the unit or loose in the product. 
(c) Major blemish : Each piece blemished due to insect or path ological damage affecting an area greater 
than a 6 mm diameter circl e, 2 mm to 4 mm for the “extra small” size or blemished by other means to 
a degree which seriously detracts from its appearance. 
(d) Minor blemish : Each piece blemished due to insect or path ological damage affecting an area greater 
than a 3 mm diameter circl e, 2 mm to 4 mm for the “extra small” size or blemished by other means to 
a degree which seriously detracts from its appearance. 
(e) Mechanical damage (whole and cut styles): a unit that is brok en or split into two parts, crushed, or 
has very ragged edges to an extent th at the appearance is seriously affected. 
(f) Undeveloped  (whole style only): Each unit which meas ures less than 3 mm at  its widest point. 
(g) Tough strings : Tough fibre which will support a weight of 250 g for 5 seconds or more when tested 
in accordance with the procedure as given in CAC/RM 39-1970. 
(h) Fibrous unit : Each piece having parchment - like material formed during the ripening of the pod, to 
the extent that the eating quality is seriously affected. 
(i) Edible fibre  means fibre developed in the wall of the bea n pod that, after cooking, is noticeable 
upon chewing, but can be cons umed with the rest of the bean  material without objection. 
                                              
1  In accordance with the relevant Standards for spices and culinary herbs, when available. CXS 320-2015  40 
(ii) Inedible fibre  means fibre developed in the wall of the  bean pod that, after cooking, is 
objectionable upon chewing and tends to sepa rate from the rest of the bean material. 
(iii) Small pieces  (cut and sliced styles): bean pieces le ss than 10 mm in length including loose 
seeds and pieces of seeds; - (whole style) bean  pieces less than 20 mm in length including 
loose seeds and pieces of seeds. 
2.2.3 Standard Sample Size  
2.2.3.1 Presentation  
 The standard sample size for sizing shall be 1 kg. 
2.2.3.2  Visual Defects  
 The standard sample size is 1 kg for E.V.M. an d stem ends, and 300 g for other defect categories. 
2.2.4 Defects and Allowances  
2.2.4.1 Presentation  
(a) When the product is presented as “free -flowing” a tolerance of 10% (m/m) shall be allowed for pieces 
which are stuck together to such an extent that they ca nnot easily be separated in the frozen state. 
When assessing this factor, the sample unit shal l be the entire contents of the pack or 1 kg. 
(b)  If presented as size graded, the product shall cont ain not less than 80% by nu mber of bean pods of 
the declared size or smaller sizes. Of the 20% by number which ma y be of larger sizes, not more than 
a quarter may be of the second size larger and none may be larger than the second size larger. 
2.2.4.2 Visual Defects  
 For tolerance based on the standard samp le size indicated in Section 2.2.3, visual defects shall be assigned 
points in accordance with Table 2. The maxi mum number of defects permitted is the “Total Allowable Points ” 
rating indicated for the respective categories 1, 2 and 3 or the “Combined Total ” of the foregoing categories.  
Table 2. Defect Tolerances by Count 
Defect  Defect Categorie s 
Total 
1 2 3 
(a) E.V.M. 
(i) Bean leaf (each piece) 
(ii) Other E.V.M. (each piece)  
 
1 
2    
(b) Stem end 1     
(c) Major blemish  3   
(d) Minor blemish  1   
(e) Mechanical damage (whole and cut styl es)  1   
(f) Undeveloped (whole style)  2   
(g) Tough strings   3  
(h) Fibrous unit   1  
(A) All but whole style 15 50 10 60 
(B) Whole style only 15 30 6 40 
(i) Small pieces (whole, cut and sliced styles) - maximum 20% m/m 
2.3 Defini tion of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.2.1 and 
2.2.4 shall be regarded as a “defective”.  CXS 320-2015  41 
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of “d efectives” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In applying the acceptance procedure each  “defective”, as indicated in Se ctions 2.2.1 and 2.2.4.2, is treated 
individually for the respective characteristics. 
3. FOOD ADDITIVES 
None permitted. 
4. LABELLING 
4.1 Name of the Product 4.1.1  The name of the product shall include the desi gnations “green beans” or “wax beans” as applicable.  
4.1.2  A statement regarding type (“round” or “flat”) may be ma de if customary in the country of retail sale.  
4.2 Size Designation 
 If a term designati ng the size of the beans is used: 
(a) it shall be supported by the size in mm as shown in Section 2.4.5.2; and/or 
(b) the words “extra small”, “very small”, “small ”, “medium”, or “large” as appropriate; and/or  
(c) by a correct graphic representation on the label of the size range to which the beans predominantly 
conform; and/or 
(d) the customary method of declaring size in  the country in which the product is sold.CXS 320-2015  42 
ANNEX ON PEAS 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
 Quick frozen peas are the product prepared from fresh, clean, sound, whole, young and tender peas 
conforming to the characte ristics of the species Pisum sativum L. which have been washed, sufficiently 
blanched to ensure adequate stability of colour and flavor during normal marketing cycles. 
1.1.1 Types  
(a) Any suitable variety of peas conforming to species Pisum sativum L may be used. 
(b) The product shall be presented as “peas” or may be presented as “garden peas” provided they meet 
the organoleptic and analytical characteristics. 
(c) Sweet green wrinkled varieties or hybrids having similar char acteristics included. 
1.2 Presentation 
1.2.1 Sizing  
1.2.1.1  Quick frozen peas of either type may be presented sized or un-sized. 
1.2.1.2   If peas are size graded they shall conform to one of the two following systems of specifications for the size 
names. Other size ranges and designations may be used and should be labelled accordingly. 
Table 1 – Specifications for Sizing 
Size Designation  Round Hole Sieve Size In mm 
Specification A 
1) Small up to 8.75 
2) Medium up to 10.2 
3) Large over 10.2 
Specification B 
1) Extra small up to 7.5 
2) Very small up to 8.2 
3) Small up to 8.75 
4) Medium up to 10.2 
5) Large over 10.2 
1.2.1.3  Tolerances for Sizes  
 If size graded, the product shall have a minimum of 80 % either by number or weight of peas of the declared 
size, or of smaller sizes. It shall contain no more than 2 0% either by number or weight of peas of the next two 
larger adjoining sizes when applicable. 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1 Basic Ingredients  
 Peas as defined in Section 1 . 
  CXS 320-2015  43 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats  (CXS 211-1999); 
(d) Spices and culinary herbs;1  
(e) Named sauces. 
2.2 Quality Factors 
2.2.1 Organoleptic and other characteristics  
2.2.1.1  The product shall be of a reasonably uniform green colour according to type, whole, clean, practically free from 
foreign matter, free from any foreign taste or smell and practically free from damage by insects or diseases. 
2.2.1.2  The product shall have a normal flavour, taking into consideration any seasonings or ingredients added. 
2.2.2 Analytical Characteristics  
The alcohol-insoluble solids content as determined by the method specified in CXS 234-1999 must not exceed: 
(a) for Peas /Garden Peas  23% m/m; 
(b) for Sweet Green Peas  19% m/m. 
2.2.3 Definition of Defects   
(a) Blond Peas  means peas which are yellow or white but whi ch are edible (that is, not sour or rotted). 
(b) Blemished Peas  means peas which are slightly stained or spotted. 
(c) Seriously Blemished Peas  means peas which are either har d, shrivelled, spotted, discoloured, worm-
eaten or otherwise blemished to an extent that the appearance or eating quality is seriously affected. 
(d) Pea fragments  means portions of peas, separated or indivi dual cotyledons, that are crushed, partially 
broken, broken or loose skins, excluding en tire intact peas with skins detached. 
(e) Extraneous Vegetable Material (E.V.M.) means any vine, leaf or pod material from the pea plant, or 
other harmless vegetable material. 
2.2.4 Standard Sample Size   
 The standard sample size for presentation shall be 500 g.  
2.2.5 Tolerances for Visual Defects 
 Based on a sample unit of 500 g the end product shall have not more than the following: 
Table 2. Tolerances for Visual Defects 
Blond Peas  2% m/m  
Blemished Peas  5% m/m  
Seriously Blemished Peas  1% m/m  
Pea Fragments  12% m/m  
E.V.M. 0.5% m/m but not more than 12 cm² in area 
2.3 Classification of “Defectives”  
 Any standard sample unit, which fails to comply with th e quality requirements, as s et out in Sections 2.2.1 and 
2.2.2 shall be regarded as a “defective”.  
In addition, any standard sample unit which fails to comp ly with the quality requirements shall be regarded as 
a “defective” when any of the defects listed under Sect ion 2.2.3 is present in more than twice the amount of 
the specified tolerance for the individual defect as listed under Section 2.2.4 or if the total of Section 2.2.4 from 
(a) to (d) inclusive exceeds 15% m/m. 
                                              
1 In accordance with the relevant Standards for spices and culinary herbs, when available. CXS 320-2015  44 
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of  “defectives” as defined in Section 2.3 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
3. FOOD ADDITIVES 
3.1. Flavourings 
The flavourings used in products covered by this standard shall comply with the Guidelines for the Use of 
Flavourings (CXG 66-2008). 
4. LABELLING 4.1 Name of the Product 4.1.1  The name of the product shall include the designation “peas”, except that where peas are presented in 
conformity with Section 1.1.1. 
4.1.2  Types “Garden Peas”, Sweet Green Peas, the designation shall be “garden pe as” or the equivalent designation 
used in the country of retail sale. 
 CXS 320-2015  45 
ANNEX ON SPINACH 
In addition to the general provisions ap plicable to quick frozen vegetables,  
the following specific provisions apply: 
1. DESCRIPTION 
1.1 Product Definition 
 Quick frozen spinach is the product prepared from fres h, clean, sound edible part s of the spinach plant 
conforming to the characte ristics of the species Spinacia oleracea L., and which have been sorted, washed, 
sufficiently blanched to ensure adequa te stability of colour and flavor during normal marketing cycles and 
properly drained. 
1.2 Presentation 
1.2.1 Styles  
(a) Whole spinach  - The complete tender/young spinach plant with root removed; 
(b) Leaf spinach  - Substantially whole leaves most of wh ich are separated from the root crown with a 
maximum length of the stem of 10 cm; 
(c) Cut-leaf spinach  - Parts of leaves of spinach generally larger than 20 mm in the smallest dimension; 
(d) Chopped spinach  - Spinach leaves cut into small pieces  ranging from 3 to 10 mm in the largest 
dimension, but not comminuted to a pulp or puree; 
(e) Pureed spinach  (spinach puree) - Spinach finely chop ped which passes through a sieve such that 
the leaf particles are less  than 3 mm dimension. 
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
2.1 Composition 
2.1.1 Basic Ingredients  
 Spinach as defined in Section 1. 
2.1.2 Optional Ingredients  
(a) Sugars as defined in the Standard for Sugars  (CXS 212-1999); 
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt  (CXS 150-1985); 
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils  (CXS 210-1999) and in the 
Standard for Named Animal Fats (CXS 211-1999); 
(d) Spices and culinary herbs1; 
(e) Named sauces. 
2.2 Quality Factors 
2.2.1 Uniformity  
 A tolerance of 10% by weight of non-conforming styles applies. 
2.2.2 General Requirements  
 Quick frozen spinach shall be practicall y free from tough fibrous material an d for the styles of “whole leaf” and 
“cut leaf” not materially disintegrated  due to mechanical damage; and, with  respect to visual defects or other 
defects subject to a tolerance, shall be: 
(a) well drained and containing no excess water; 
(b) practically free from sand and grit; 
(c) practically free from loose or detached leaves in “whole” st yle only; 
(d) practically free from root material; 
(e) reasonably free from discoloured leaves or portions thereof; 
(f) reasonably free from flower stems (seed heads); 
(g) reasonably free from flower buds; 
(h) reasonably free from crown and portion thereof, except for “whole”  spinach; 
(i) reasonably free from extraneous  vegetable material (E.V.M.). 
                                              
1  In accordance with the relevant Standards for spices and culinary herbs, when available. CXS 320-2015  46 
2.2.3 Analytical Characteristics  
(a) Mineral impurities such as san d, grit and silt shall be not more than 0.1% m/m, measured on the whole 
product basis; 
(b) Sodium chloride-free dry matter - not less than 5.5% m/m. 
2.2.4 Definition of Visual Defects 
(a) Loose leaves (“whole” style only)  - Leaves which are detached from the crown. 
(b) Discolouration  - Discolouration of any kind on the leav es or stem portions and which materially 
detracts from the appe arance of the product. 
(i) Minor - Discolouration which is light in colour; 
(ii) Major - Discolouration which is dark brown or black in colour. 
(c) Extraneous Vegetable Matter  - Harmless vegetable material su ch as grass, (E.V.M) weeds, straw, 
etc. 
(iii) Minor - E.V.M. which is green and tender; 
(iv) Major - E.V.M. which is other than green or is coarse. 
(d) Seed heads (flower stems)  - The flower bearing portion of the sp inach plant, which is longer than 25 
mm; 
(e) Flower buds  - The separate flower buds detached from the seed head; 
(f) Crowns (exclusive of “whole” style)  - The solid area of the spinach plant between the root and the 
attached leaf clusters; 
(g) Root material  - Any portion of the root, either loose or attached to leaves. 
2.2.5 Standard Sample Size  
The standard sample size for segregating and evaluating  visual defects shall be as indicated in Table 1.  
Table 1. Sample Size  
Style  Standard Sample 
Size (g)  
(a) Whole and leaf 300 
(b) Cut leaf  300 
(c) Chopped  100 
(d) Pureed  100 
2.2.6 Method of Examination  
 For separation and enumeration of visual defects the test  sample (standard sample size) is placed in water in 
a deep tray, and the leaves or leaf portion separated one by one. 
2.2.7 Defects and Allowances  
 For tolerances based on the standard sa mple sizes indicated in Section 2.2.4 , visual defects sh all be assigned 
points in accordance with the appropriate Table in this  Section. The maximum number of defects permitted is 
the “Total Allowable Points ” rating indicated for the respective ca tegories Minor, Major and Serious or the 
“Combined Total ” of the foregoing categories. 
  CXS 320-2015  47 
Table 2 - Whole leaf and cut leaf style 
Defect Unit of Measurement Defect Categories 
Minor Major Serious Total 
(a)  Loose Leaves (whole 
style only) Each Leaf  1    
(b)  Discolouration Each 4 cm²      
(i)  Minor 1    
(ii)  Major  2   
(c)  E.V.M. Each 5 cm      
(i) Minor 1    
(ii) Major  2   
(d)  Seed heads Each whole head  2   
Each portion 1    
(e)  Crown (exclusive of 
“whole” style)  Each whole crown  2   
Each part     
(f) Root material Each piece   4  
Total Allowable Points 20 10 4 20 
Table 3 - Chopped Style 
Defect Unit of 
Measurement Defect Categories 
Minor Major Total 
(a) Discolouration  Each cm²  
   
(i) Minor 1   
(ii) Major  2  
(b) E.V.M.  Each 1 cm     
(i) Minor 1   
(ii) Major  2  
(c) Flower buds  Each 50 pieces 1   
(d) Crown material  Each piece   2  
(e) Root material  Each piece   2  
Total Allowable Points  20 10 20 
  CXS 320-2015  48 
Table 4 - Pureed Style 
Defect Allowance 
Any dark particle or flower bud Shall not affect the overall appearance of 
the product  
2.3 Classification of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.1.1, 
2.1.6 and 2.2.1 shall be regarded as a “defective”.  
2.4 Lot Acceptance 
A lot will be considered acceptable when the number of  “defectives” as defined in Section 2.2 does not exceed 
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. 
In appl ying the acceptance procedure each “defective”, as in dicated in Section 2.2, is treated individually for 
the respective characteristics. 
3. FOOD ADDITIVES 
 None permitted. 
4. LABELLING 
4.1 Name of the Product 
 The name of the product shall include the designation “Spinach”.