# U Marketing and Regulatory Programs

Agricultural Marketing

Service

Fruit and Vegetable Program

Specialty Crops Inspection

Division 

# U nited States Standards

for Grades of Frozen Squash (Summer Type)

Effective August 29 , 2013This is the second issue, as amended, of the United States Standards for Grades of Frozen Squash (Summer Type) published in the FEDERAL REGISTER of July 30 , 2013 ( 78 FR 45907 ) to become effective August 29 , 2013

. This issue supersedes the fi rst issue, which has been in effect since April 3 , 19 53

.

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 fresh and processed fruits and vegetables, these standards are designed to facilitate orderly marketing b y providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.

T he U.S. grade standards, grading manuals , handbooks or instructions for inspection of

several fresh and processed fruits a nd vegetables are available on the i nternet and
upon request at the address below

. These manuals or instructions contain detailed interpretations of the grade standards and provide step

- by

- step procedures for grading the product.

Grade standards are iss ued 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 ma nuals obtained from:

Director

, Specialty Crops Inspection Division Fruit and Vegetable Program, AMS

, U.S. Department of Agriculture 1400 Independence Avenue, SW, STOP 024 0 Washington, D.C. 20250 Phone: (202) 720

- 5870 Fax: (202) 720

- 0393

_____________ __________________________________________________________ Authority : 7 U.S.C. 1621

- 1627

.

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 wit h applicable State laws and regulations.

Non

- Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disabi lity, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an in dividual's income is derived from any public assistance program, or protected g enetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File an Employment Complaint: If you wish to file an employment co mplaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be

found online at http://www.ascr.usda.gov/complaint_filing_file.html

. To File a Program Complaint : If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination C omplaint Form (PDF), found online at http://www.ascr.usda.gov/complaint_filing_cust.html , or at any USDA office, or call (866) 632

- 9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250

- 9410, by fax (202) 690

- 7442 or email at program.intake@usda.gov

. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish to file ei ther an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877

- 8339 or (800) 845

- 6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by m ail directly or by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (2 02)

720

- 2600 (voice and TDD).United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

1 United States Standards for Grades of Frozen Squash (Summer Type)

Section Page No.

§52.1961 P roduct D escription

. 2

§52.1962 S tyles of F rozen S quash

. 2

§52.1963 G rades of F rozen S ummer S quash

. 2

§52.1964 A scertaining the G rade. 2

§52.1965 A scertaining the R atings for the F actors which are S cored. 3

§52.1966 C olor

. 3

§52.1967 A bsence of D efects. 4

§52.1968 C haracter

. 5

§52.1969 A scertaining the G rade of a L ot. 6United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

2 §52.1961 Product descr iption.

Frozen squash is the fresh, sound, immature product from the squash (summer type) plant hereinafter called frozen squash, which has been properly prepared and properly blanched, and is then frozen in accordance with good commercial practice and

ma intained at temperatures necessary for the preservation of the product.

§52.1962 Styles of frozen squash.

(a) Sliced.

(b) Cut.

§52.1963 Grades of frozen summer squash.

(a) U.S. Grade A is the quality of frozen squash that possesses similar varietal

ch aracteristics; that possesses a good flavor and odor; that possesses a good color; that is practically free from defects; that possesses a good character; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen squash that possesses similar varietal characteristics; that possesses a reasonably good flavor and odor; that possesses a reasonably good color; that is reasonably free from defects; that

possesses a reasonably good character; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of frozen squash that fails to meet the requirements

of U.S. Grade B.

§52.19 64 Ascertaining the grade.

(a) The grade of frozen squash may be ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the
factors of color, absence of defects, and character.

(b) The relativ e importance of each scoring factor is expressed numerically on the scale of 100. The maximum number of points that may be given each factor is:

Factors Points

Color 20

Absence of defects 40

Character 40

Total Score 100United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

3 (c) The scores for the factors of color, absence of defects, and character are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, and a representative

s ample of the product is cooked to ascertain tenderness of the frozen squash

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 after cooking has a good, characteristic normal flavor and odor and is free from objectionable odors of any

kind.

(e) Reasonably 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 obje ctionable odors of any kind.

§52.1965 Ascertaining the ratings 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. T he numerical range within each factor which is scored is inclusive (for example, 17 to 20 points means 17, 18, 19, or 20 points).

§52.1966 Color.

(a) "A" classification. Frozen squash that possesses a good color may be given a score of 17 to 20 points. Good color means that the color of the squash is bright and typical of young and tender squash of similar varietal characteristics which has been properly processed.

(b) "B" classification . If the frozen squash possesses a reasonably good color, a

score of 14 to 16 points may be given. Frozen squash that falls 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 color of the squash i s typical of reasonably young and tender squash of similar varietal characteristics which has been properly processed.

(c) "SStd" classification. Frozen squash that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

4 §52.1967 Absence of defects.

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

harmless e xtraneous vegetable material, sand, grit, or silt, poorly cut units, units damaged by mechanical injury, and units damaged by discoloration, scars, insect injury, or damaged by other means.

(1) Unit means a whole squash or a portion of a squash.

(2) Dama ged unit means any unit damaged by discoloration, scars, insect injury, or by any other means except damaged by mechanical injury to the extent that the appearance or eating quality of the product is materially affected.

(3) Seriously damaged means damage d to the extent that the appearance or eating quality of the unit is seriously affected.

(4) Harmless extraneous vegetable material means leaves, detached stems or portions thereof, or other similar vegetable material.

(5) Poorly cut means units with att ached stems or stem material, very ragged units, or pieces of less than 1/2 slice in sliced style squash.

(6) Damaged by mechanical injury means broken or mashed to such an extent that the appearance or eating quality of the unit is seriously affected.

( 7) Sand, grit, or silt means any particle of earthy material.

(b) "A" classification. Frozen squash that is practically free from defects may be given a score of 34 to 40 points. Practically free from defects means that the product contains no grit, san d, or silt that affects the eating quality or appearance of the frozen squash; that for each 12 ounces of units there may be present not more than one piece of harmless extraneous vegetable material. The combined weight of all other defects and defective units must not exceed 8 percent of the weight of the units: Provided, That

(1) Not more than 4 percent, by weight, is of damaged units and of such 4 percent, not more than one

- fourth thereof or 1 percent, by weight, of all the units

consist of units that are seriously damaged; or

(2) Not more than 6 percent, by weight, is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 6 percent, by weight.United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

5 (c) "B" classification . If the frozen squash is reas onably free from defects , a score of 28 to 33 points may be given. Frozen squash that falls 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 defe cts means that the product may contain a trace of sand, grit, or silt that does not materially affect the eating quality or appearance of the frozen squash; that for each 12 ounces of units there may be present not more than two pieces of

harmless extraneo us vegetable material. The combined weight of all other defects and defective units must not exceed 12 percent of the weight of the units: Provided, That

(1) Not more than 8 percent, by weight, is of damaged units and of such 8 percent, not more than on e

- fourth thereof or 2 percent, by weight, of all the units consist of units that are seriously damaged.

(2) Not more than 10 percent, by weight , is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 10 percent, by weight.

(d) "SStd" classification. Frozen squash that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the p roduct (this is a limiting rule)

.

§52.1968 Character.

(a) General. The factor of character refers to the fleshy texture, the tenderness, and the degree of development of the seeds.

(b) "A" classification. Frozen squash that possesses a good character may be given a score of 34 to 40 points. Good character means that the units are practically intact, are fleshy and tender, that the seeds are in the immature stage, and that not more than 5 percent, by weight of the units may be of reasonably good chara cter.

(c) "B" classification. If the frozen squash possesses a reasonably good

character , a score of 28 to 33 points may be given. Frozen squash that falls into this classification shall not be graded above U.S. Grade B regardless of the total

score fo r the product (this is a limiting rule)

. Reasonably good character means that the units may show slight disintegration, may have list to a considerable extent their fleshy texture, may be reasonably tender, and that the seeds may have passed the immature stage of maturity, but are not hard and that not more than 10 percent, by weight, of the units fails to meet the requirements for reasonably good character.United States Standards for Grades of Frozen Squash (Summer Type) ( August 29 , 2013 )

6 (d) "SStd" classification. Frozen squash that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule)

.

§52.1969 Ascertaining the grade of a lot.

The grade of a lot of Frozen Squash (Summer Type) 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 (7 CFR 52.1 to 52 .83)

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