United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty Crops

Inspection

Division

United States Standards 

for Grades of

Frozen Mixed Vegetables

Effective date DRAFT

DRAFT
Discussion draft for the revision of the U.S. Standards for Grades of Frozen 

Mixed Vegetables November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch

Specialty Crops Inspection Division

STOP 0247

1400 Independence Ave. SW

Washington, DC 20250-0247

Telephone: 202 720-5021

Fax: 202 690-1527

Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN 

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICULTURE

DRAFT
This is the third issue, of the United States Standards for Grades of Frozen Mixed 

Vegetables published in the FEDERAL REGISTER of ______________ to become 

effective ______________ 2011. This issue supersedes the second issue, which was 

published in the Federal Register April 22, 1954, and has been in effect since May 24, 

1954. 

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of processed fruits and vegetables, these standards are designed to facilitate 

orderly marketing by providing a convenient basis for buying and selling, for establishing 

quality control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by 

the Federal inspection service, the only activity authorized to approve the designation of 

U.S. grades as referenced in the standards, as provided under the Agricultural 

Marketing Act of 1946. This service, available as on-line (in-plant) or lot inspection and 

grading of all processed fruit and vegetable products, is offered to interested parties, 

upon application, on a fee-for-service basis. The verification of some specific 

recommendations, requirements, or tolerances contained in the standards can be 

accomplished only by the use of on-line inspection procedures. In all instances, a grade 

can be assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of 

several processed fruits and vegetables are available upon request for a nominal 

fee. These manuals or instructions contain detailed interpretations of the grade 

standards and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading manuals obtained from:

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

DRAFT

Washington, D.C. 20250
United States Standards for Grades of Frozen Mixed Vegetables

Section Page No.

§52.2131 Product description. ................................................................................. 2 

§52.2132 Kinds and styles of basic vegetables. ...................................................... 2 

§52.2133 Recommended proportions of ingredients. .............................................. 2 

§52.2134 Grades of frozen mixed vegetables. ........................................................ 3 

§52.2135 Ascertaining the grade............................................................................. 3 

§52.2136 Ascertaining the rating for the factors which are scored. ......................... 4 

§52.2137 Color. ...................................................................................................... 4 

§52.2138 Absence of defects. ................................................................................. 6 

§52.2139 Character................................................................................................ 10

§52.2140 Explanation of terms and analyses. ........................................................ 13

§52.2141 Ascertaining the grade of a lot. ............................................................... 13

§52.2142 Score sheet for frozen mixed vegetables................................................ 14

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as 

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with 

applicable State laws and regulations.

DRAFT
2 

§52.2131 Product description.

Frozen mixed vegetables consist of three or more succulent vegetables, properly 

prepared and properly blanched; may contain vegetables (such as, small pieces of 

sweet red peppers or sweet green peppers) added as garnish; and are frozen and 

maintained at temperatures necessary for the preservation of the product.

§52.2132 Kinds and styles of basic vegetables.

It is recommended that frozen mixed vegetables, other than small pieces of vegetables 

added as garnish, consist of the following kinds and styles of vegetables as basic 

vegetables: 

(a) Beans, green or wax: Cut styles, predominantly of 1/2 inch to 1-1/2 inch 

cuts; 

(b) Beans, lima: Any single varietal type;

(c) Carrots: Diced style, predominantly of 3/8 inch to 1/2 inch cubes;

(d) Corn sweet: Golden (or Yellow) in whole kernel style;

(e) Peas: Early type or sweet type.

§52.2133 Recommended proportions of ingredients.

It is recommended that frozen mixed vegetables consist of three, four, or five basic 

vegetables in the following proportions:

(a) Three vegetables. A mixture of three basic vegetables in which any one 

vegetable is not more than 40 percent by weight of all the frozen mixed 

vegetables.

(b) Four vegetables. A mixture of four basic vegetables in which none of the 

vegetables is less than 8 percent by weight nor more than 35 percent by 

weight of all the frozen mixed vegetables.

(c) Five vegetables. A mixture of five basic vegetables in which none of the 

vegetables is less than 8 percent by weight nor more than 30 percent by 

weight of all the frozen mixed vegetables. 

DRAFT
3 

§52.2134 Grades of frozen mixed vegetables.

(a) U.S. Grade A is the quality of frozen mixed vegetables in which each 

basic vegetable possesses similar varietal characteristics; in which all 

vegetables possess a good color, are practically free from defects, 

possess a good character, possess a good flavor and odor; and that score 

not less than 90 points when scored in accordance with the scoring 

system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen mixed vegetables in which each 

basic vegetable possesses similar varietal characteristics; in which all 

vegetables possess a reasonably good color, are reasonably free from 

defects, possess a reasonably good character, possess a good flavor and 

odor; and that score not less than 80 points when scored in accordance 

with the scoring system outlined in this subpart.

(c) U.S. Grade C is the quality of frozen mixed vegetables in which each 

basic vegetable possesses similar varietal characteristics; in which all 

vegetables possess a fairly good color, are fairly free from defects, 

possess a fairly good character, possess a fairly good flavor and odor; and 

that score not less than 70 points when scored in accordance with the 

scoring system outlined in this subpart.

(d) Substandard is the quality of frozen mixed vegetables that fail to meet the 

requirements of U.S. Grade C.

§52.2135 Ascertaining the grade.

(a) The grade of frozen mixed vegetables is ascertained by considering the 

factors of similar varietal characteristics and flavor and odor which are not 

scored and the respective ratings for the factors of color, absence of 

defects, and character which are scored.

(b) The relative importance of each factor which is scored is expressed 

numerically on the scale of 100. The maximum number of points that may 

be given such factors are:

Factors Points

Color .....................................................................................

Absence of defects ...............................................................

Character ..............................................................................

Total Score............................................................................

20

40

 40

DRAFT

100
4 

(c) The scores for the factors of color, absence of defects, and character (with 

respect to each individual vegetable prior to cooking) are determined 

immediately after thawing so that the product is sufficiently free from ice 

crystals to permit proper handling as individual units, and representative 

samples of the product are cooked to ascertain tenderness of the frozen 

mixed vegetables, collectively, before final evaluation of the score for 

character. Flavor and odor are also ascertained on the cooked product.

(d) Good flavor and odor means that the product and each basic vegetable 

after cooking has a good, characteristic normal flavor and odor, free from 

objectionable flavors and objectionable odors of any kind.

(e) Fairly good flavor and odor means that the product after cooking may be 

lacking in good flavor and odor but is free from objectionable flavors and 

objectionable odors of any kind.

§52.2136 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the 

value may be ascertained for each factor and expressed numerically. The numerical 

range within each factor which is scored is inclusive (for example, 17 to 20 points 

means 17, 18, 19, or 20 points).

§52.2137 Color.

(a) General. The factor of color refers to the general brightness of all the 

combined vegetables and to the colors of lima beans, if a component in 

the mixture, as follows:

(1) Green with respect to thin-seeded types (with skins removed), such 

as Henderson Bush and Thorogreen varieties, and with respect to 

thick-seeded types (with skins on), such as Fordhook variety, 

means that the color of not less than 50 percent of the surface area 

of the individual lima bean possesses as much or more green color 

as Lima Bean Green in U.S. Color Standards for Frozen Lima 

Beans. 

(2) Green with respect to thick-seeded Baby Potato type (with skins 

on), such as Baby Potato, Baby Fordhook, and Evergreen varieties, 

means that the color of not less than 50 percent of the surface area 

of the individual lima bean possesses as much or more green color 

as Lima Bean Green in U.S. Color Standards for Frozen Lima 

DRAFT

Beans. 
5 

(3) White for the respective varietal types (with skins removed or with 

skins on, as the case may be) means that more than 50 percent of 

the surface area of the individual lima bean possesses less green 

color than Lima Bean White in U.S. Color Standards for Frozen 

Lima Beans. 

(b) "A" classification. Frozen mixed vegetables which possess a good color 

may be given a score of 18 to 20 points. Good color means that the 

combined basic vegetables as a mass and the individual basic vegetables 

are bright and characteristic of young or tender vegetables that have been 

properly prepared and properly processed; that any pieces of vegetable 

material used for garnish are reasonably bright; and that lima beans, if 

present, possess a bright typical color for the varietal type and meet the 

following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby 

Potato type (with skins on). 90 percent or more, by count, of all 

the lima beans are green; and the balance may be lighter in color 

or may be white or combinations thereof.

(2) Thick-seeded type (with skins on). 85 percent or more, by count, 

of all the lima beans are green; and the balance may be lighter in 

color but not more than 5 percent, by count, of all the lima beans 

may be white.

(c) "B" classification. If the frozen mixed vegetables possess a reasonably 

good color, a score of 16 or 17 points may be given. Frozen mixed 

vegetables that fall into this classification shall not be graded above U.S. 

Grade B, regardless of the total score for the product (this is a limiting 

rule). Reasonably good color means that the combined basic 

vegetables as a mass and the individual basic vegetables are reasonably 

bright and characteristic of reasonably young or reasonably tender mixed 

vegetables that have been properly prepared and properly processed; that 

any pieces of vegetable material used for garnish may be only fairly bright 

but are not off color for any reason; and that lima beans, if present, 

possess a reasonably bright typical color for the varietal type and meet the 

following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby 

Potato type (with skins on). 65 percent or more, by count, of all 

the lima beans are green; and the balance may be lighter in color 

DRAFT

or may be white or combinations thereof.
6 

(2) Thick-seeded type (with skins on). 60 percent or more, by count, 

of all the lima beans are green; and the balance may be lighter in 

color but not more than 5 percent, by count, of all the lima beans 

may be white.

(d) "C" classification. If the frozen mixed vegetables possess a fairly good 

color, a score of 14 or 15 points may be given. Frozen mixed vegetables 

that fall into this classification shall not be graded above U.S. Grade C, 

regardless of the total score for the product (this is a limiting rule). Fairly 

good color means that the combined basic vegetables as a mass and the 

individual basic vegetables are fairly bright and characteristic of mixed 

vegetables that have been properly prepared and properly processed; that 

any pieces of vegetable material used for garnish may be only fairly bright 

but are not off color for any reason; and that lima beans, if present, 

possess a fairly bright typical color for the varietal type and meet the 

following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby 

Potato type (with skins on). More than 35 percent, by count, of all 

the lima beans are lighter than green including lima beans that may 

be white.

(2) Thick-seeded type (with skins on). More than 40 percent, by 

count, of all the beans are lighter than green but no more than 20 

percent, by count, of all the lima beans may be white.

(e) "SStd" classification. If the frozen mixed vegetables fail to meet the 

requirements of paragraph (d) of this section, a score of 0 to 13 points may 

be given. Frozen mixed vegetables that fall into this classification shall not 

be graded above Substandard, regardless of the total score for the product 

(this is a limiting rule).

§52.2138 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom 

from harmless extraneous vegetable materials, slightly damaged units, 

moderately damaged units, seriously damaged units, and any other 

defects which detract from the appearance or edibility of the product.

(1) Harmless extraneous vegetable material means any vegetable 

substance other than from any of the basic vegetables or garnish 

and any portions of the basic vegetables which are normally 

removed in preparation for processing. Such materials include, but 

DRAFT

are not limited to, small pieces and large pieces as follows:
7 

(i) A small piece of harmless extraneous vegetable material

is any piece or unit of such material similar in shape and the 

equivalent in size or smaller than 3/16 square inch of leafy 

material or loose pieces of pods from peas or lima beans, 

tough or woody stems of any size other than unstemmed 

units of green or wax beans, 1/4 inch cube of corn cob 

material, 1/2 square inch of corn husk, and 3/8 inch diameter 

thistle buds;

(ii) A large piece of harmless extraneous vegetable material

is any piece or unit of such material similar in shape and 

larger in size than the equivalent of an applicable kind of 

small piece of harmless extraneous vegetable material.

(2) Slightly damaged unit means any unit of the basic vegetable or 

garnish that is affected by slight blemishes, slight discoloration, or 

similar injury that are noticeable but do not materially affect the 

appearance or edibility of the unit, and includes, but is not limited to, 

light discoloration of the hilum of lima beans or other light 

discoloration of the skin which does not penetrate into the cotyledon 

of lima beans.

(3) Moderately damaged unit means any unit of a basic vegetable or 

garnish that is affected by blemishes, discoloration, or any other 

similar injury that materially affects the appearance or edibility of the 

unit and has the following specific meanings for the respective 

vegetables:

(i) Beans, green or wax. Any unit blemished by discoloration 

or by other means which in the aggregate exceeds the area 

of a circle 1/8 inch in diameter.

(ii) Beans, lima. A bean or portion thereof that is spotted or 

otherwise definitely discolored or that is blemished by means 

other than light discoloration.

(iii) Carrots. Any unit possessing an unpeeled area greater than 

the area of a circle 1/8 inch in diameter; and any unit 

blemished by internal or external discoloration, by sunburn or 

green color, or by other means.

(iv) Corn. Any kernel or portion thereof that possesses serious 

DRAFT

brown or black discoloration.
8 

(v) Peas. Any spotted pea or any off-colored pea (such as 

brown, gray, cream, or yellow-white) that is abnormally 

defective and that definitely lacks any tinge of green color.

(vi) Garnish. Any piece blemished by discoloration or by other 

means which in the aggregate exceeds the area of a circle 

1/8 inch in diameter.

(4) Seriously damaged unit means any unit of the basic vegetable or 

garnish, other than damaged corn kernels, that is damaged to the 

extent that the appearance and edibility of the unit is seriously 

affected and includes, but is not limited to, shriveled lima beans 

that are materially wrinkled and not of normal plumpness; sprouted

lima beans that show an external shoot protruding beyond the 

cotyledon and skin; and any unit with brown or very black or very 

dark spots and similar injury regardless of the area affected.

(5) Other defects means any defects not specifically mentioned that 

affect the appearance or edibility of the product, and include, but 

are not limited to the following:

(i) Beans, green or wax. Loose seeds and portions thereof; 

and pod sections with very ragged edges, that are partially 

broken or split, or that are markedly shorter or longer than 

the predominating lengths of the cut units.

(ii) Beans, lima. Mashed beans, broken beans, loose 

cotyledons, loose skins, and any portions thereof;

(iii) Carrots. Crushed, broken, cracked, or irregularly shaped 

units; units with excessively frayed edges and surfaces; and 

units markedly smaller than one-half the volume of, or 

markedly larger than, the predominating size of cubes;

(iv) Corn. Crushed kernels, ragged kernels, loose skins, and 

dark and objectionable pieces of silk more than 1/2 inch in 

length; and

(v) Peas. Mashed peas, broken peas, loose cotyledons, loose 

skins, and any portions thereof.

(b) "A" classification. Frozen mixed vegetables that are practically free from 

defects may be given a score of 36 to 40 points. Practically free from 

defects means that there may be present no more than the following 

defects within the limits stated:

DRAFT
9 

(1) No large pieces of harmless extraneous vegetable material, but 1 

small piece of harmless extraneous vegetable material for each 16 

ounces net weight, or for each package if the package is less than 

16 ounces, of frozen mixed vegetables: Provided, that the 

combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed 

vegetables;

(2) A total of 3 moderately damaged units and seriously damaged units 

for each 3 ounces of frozen mixed vegetables of which 1 unit for 

each 4 ounces of frozen mixed vegetables may be seriously 

damaged: Provided, that slightly damaged, moderately damaged, 

and seriously damaged units, either singly or in combination, do not 

affect materially the appearance or edibility of the frozen mixed 

vegetables; and

(3) Other defects, individually or collectively, do not affect more than 

slightly the appearance of the frozen mixed vegetables.

(c) "B" classification. If the frozen mixed vegetables are reasonably free 

from defects, a score of 32 to 35 points may be given. Frozen mixed 

vegetables that fall into this classification shall not be graded above U.S. 

Grade B, regardless of the total score for the product (this is a limiting 

rule). Reasonably free from defects means that there may be present 

no more than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 

small pieces of harmless extraneous vegetable material for each 16 

ounces net weight, or for each package if the package is less than 

16 ounces, of frozen mixed vegetables: Provided, that the 

combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed 

vegetables;

(2) A total of 4 moderately damaged units and seriously damaged units 

for each 3 ounces of frozen mixed vegetables of which 1 unit for 

each 3 ounces of frozen mixed vegetables may be seriously 

damaged: Provided that slightly damaged, moderately damaged, 

and seriously damaged units, either singly or in combination, do not 

affect materially the appearance or edibility of the frozen mixed 

vegetables; and

(3) Other defects, individually or collectively, do not affect materially the 

appearance of the frozen mixed vegetables.

(d) "C" classification. If the frozen mixed vegetables are fairly free from 

defects, a score of 28 to 31 points may be given. Frozen mixed 

vegetables that fall into this classification shall not be graded above U.S. 

DRAFT
10

Grade C, regardless of the total score for the product (this is a limiting 

rule). Fairly free from defects means that there may be present no more 

than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 

small pieces of harmless extraneous vegetable material for each 16 

ounces net weight, or for each package if the package is less than 

16 ounces, of frozen mixed vegetables: Provided, that the 

combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed 

vegetables;

(2) A total of 5 moderately damaged units and seriously damaged units 

for each 3 ounces of frozen mixed vegetables of which 1 unit for 

each 2 ounces of frozen mixed vegetables may be seriously 

damaged: Provided, that slightly damaged, moderately damaged, 

and seriously damaged units; either singly or in combination, do not 

seriously affect the appearance or edibility of the frozen mixed 

vegetables; and

(3) Other defects, individually or collectively, do not seriously affect the 

appearance of the frozen mixed vegetables.

(e) "SStd" classification. If the frozen mixed vegetables fail to meet the 

requirements of paragraph (d) of this section, a score of 0 to 27 points may 

be given. Frozen mixed vegetables that fall into this classification shall not 

be graded above Substandard, regardless of the total score for the product 

(this is a limiting rule).

§52.2139 Character.

(a) General. The factor of character refers to the texture , the maturity, and 

the degree of development of the pods and seeds in green beans or wax 

beans; the tenderness of lima beans; the tenderness and the degree of 

freedom from stringy or coarse fibers in carrots; the tenderness and 

maturity or starchiness of the corn; the tenderness or maturity of the peas; 

and to the tenderness of the combined frozen mixed vegetables after 

cooking.

(b) Interpretation of terms. Unless indicated otherwise, the interpretation of 

the terms with respect to tenderness, texture, maturity, and development 

the individual vegetables prior to cooking are the same as those in the 

applicable United States Standards for Grades of the frozen product.

DRAFT
11

(c) "A" classification. Frozen mixed vegetables which collectively and 

individually possess a good character may be given a score of 36 to 40 

points. Good character means that the combined vegetables after 

cooking are tender and that the individual vegetables prior to cooking meet 

the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a good 

character.

(2) Beans, lima. The lima beans, exclusive of white beans, are tender; 

and any white beans that may be present are tender or reasonably 

tender.

(3) Carrots. The units possess a tender texture.

(4) Corn. The kernels are no more advanced than the cream stage of 

maturity, have a reasonably tender texture, and are the equivalent 

of frozen whole-grain corn that would score not less than 43 points 

for the factor of Tenderness and Maturity as outlined in the United 

States Standards for Grades of Frozen Whole Kernel or Whole 

Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivalent of 

frozen peas that would score not less than 34 points for the factor of 

Tenderness and Maturity as outlined in the United States 

Standards for Grades of Frozen Peas.

(d) "B" classification. If the frozen mixed vegetables, collectively and 

individually, possess a reasonably good character, a score of 32 to 35 

points may be given. Frozen mixed vegetables that fall into this 

classification shall not be graded above U.S. Grade B, regardless of the 

total score for the product (this is a limiting rule). Reasonably good 

character means that the combined vegetables after cooking are 

reasonably tender and practically free from tough fibers and that the 

individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a 

reasonably good character.

(2) Beans, lima. The lima beans, including white beans that may be 

present, are reasonably tender.

(3)

DRAFT

Carrots. The units possess a tender texture.
12

(4) Corn. The kernels are reasonably tender texture and are the 

equivalent of frozen whole-grain corn that would score not less than 

40 points for the factor of Tenderness and Maturity as outlined in 

the United States Standards for Grades of Frozen Whole Kernel 

or Whole Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivalent of 

frozen peas that would score not less than 32 points for the factor of 

Tenderness and Maturity as outlined in the United States 

Standards for Grades of Frozen Peas.

(e) "C" classification. If the frozen mixed vegetables, collectively and 

individually, possess a fairly good character, a score of 28 to 31 points 

may be given. Frozen mixed vegetables that fall into this classification 

shall not be graded above U.S. Grade C, regardless of the total score for 

the product (this is a limiting rule). Fairly good character means that the 

combined vegetables after cooking are fairly tender and reasonably free 

from tough fibers and that the individual vegetables prior to cooking meet 

the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a fairly 

good character.

(2) Beans, lima. The lima beans, including white beans that may be 

present, are fairly tender.

(3) Carrots. The units possess a reasonably tender texture.

(4) Corn. The kernels are fairly tender.

(5) Peas. The peas are fairly tender.

(f) "SStd" classification. If the frozen mixed vegetables, collectively or 

individually, fail to meet the requirements of paragraph (e) of this section, a 

score of 0 to 27 points may be given. Frozen mixed vegetables that fall 

into this classification shall not be graded above Substandard, regardless 

of the total score for the product (this is a limiting rule).

DRAFT
13

§52.2140 Explanation of terms and analyses.

(a) The proportion of ingredients are determined on the thawed vegetables 

by the following procedure:

(1) Separate and assemble from all the containers in the sample each 

of the basic vegetables;

(2) Weigh each basic vegetable thus composited to obtain the 

aggregate weight of each basic vegetable from all the containers 

in the sample;

(3) Add the aggregate weights of all the basic vegetables to obtain the 

grand total weight of all the basic vegetables from all containers in 

the sample; and then

(4) Calculate the percentage of each basic vegetable in the sample by 

dividing the aggregate weight of each basic vegetable by the 

grand total weight of all the basic vegetables.

§52.2141 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined 

by the procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other 

Processed Food Products (§52.1 through §52.83).

DRAFT
14

§52.2142 Score sheet for frozen mixed vegetables.

Size and kind of container........................................................................................

Packages ...................................................................................................... 

Container mark or identification ............................................................................... 

Cases ............................................................................................................ 

Label (list of ingredients, etc.) .................................................................................. 

Net weight (ounces) ................................................................................................

Kinds, styles of ingredients 

Aggregate 

weight each 

ingredient

Proportion of ingredients

Garnish

Beans-Cut ( ) green; ( ) wax; 

 ( ) round; ( ) flat....... 

Lima Beans............................... 

Carrots: diced (approx “..” cubes)... 

Corn: Whole kernel-golden........... 

Peas: ( ) sweet; ( ) early............... 

Grand total weight..............

............oz. 

............oz. 

............oz. 

............oz. 

............oz. 

............oz.

.....................................% 

.....................................% 

.....................................% 

.....................................% 

.....................................% 

.................................100%

( ) Meets proportions; ( ) Fails proportions

Factors Score Points

Color.......................................................

Absence of defects.................................

Character ...............................................

Total Score.................................

20

40

40

100

“A”

“B”

“C”

“SStd”

“A”

“B”

“C”

“SStd”

“A”

“B”

“C”

“SStd”

18-20

16-17

14-15

0-13

36-40

32-35

28-31

0-27

36-40

32-35

28-31

0-27

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

All vegetables after cooking: ( ) tender; ( ) Reasonably tender; ( ) Fairly tender.

Flavor and odor after cooking: ( ) Good; ( ) Fairly good; ( ) off. 

Total Score.....................................................................................................

Grade............................................................................................................

 _1/ Indicates limiting rule.

DRAFT