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United States Standards

for Grades of Frozen 

Cooked Squash

Effective August 29, 2013
This is the second issue, as amended, of the United States Standards for Grades of 

Frozen Cooked Squash published in the FEDERAL REGISTER of July 30, 2013 

(78 FR 45907) to become effective August 29, 2013. This issue supersedes the first

issue, which has been in effect since October 5, 1953. 

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 by providing a convenient basis for buying and selling, for 

establishing quality control programs, and for determining loan values. 

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

several fresh and processed fruits and vegetables are available on the internet 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 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

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 with 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, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic 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 complaint, 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 Complaint 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 either 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 mail 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 (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Cooked Squash (August 29, 2013)

1

United States Standards for Grades of Frozen Cooked Squash

Section Page No. 

§52.1941 Product Description. 2

§52.1942 Grades of Frozen Cooked Squash. 2

§52.1943 Ascertaining the Grade. 2

§52.1944 Ascertaining the ratings for the factors which are scored. 3

§52.1945 Consistency. 3

§52.1946 Color. 4

§52.1947 Finish. 4

§52.1948 Absence of Defects. 5

§52.1949 Ascertaining the Grade of Lot. 5
United States Standards for Grades of Frozen Cooked Squash (August 29, 2013)

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§52.1941 Product description.

Frozen cooked squash is the clean, sound, properly matured product made from 

varieties of fall or late type squash which have been properly prepared by washing, 

cutting, cleaning, steaming, reducing to a pulp and removing seed, and fiber. The 

product is then frozen in accordance with good commercial practice and maintained at 

temperatures necessary for the preservation of the product.

§52.1942 Grades of frozen cooked squash.

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

consistency; that possesses a good color; that possesses a good finish; that is 

practically free from defects; that possesses a good flavor and odor; and scores 

not less than 85 points when scored in accordance with the scoring system 

outlined in this section.

(b) U.S. Grade B is the quality of frozen cooked squash that possesses a 

reasonably good consistency; that possesses a reasonably good color; that 

possesses a reasonably good finish; that is reasonably free from defects; that 

possesses a reasonably good flavor and odor; and scores not less than 70 points 

when scored in accordance with the scoring system outlined in this section.

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

requirements of U.S. Grade B.

§52.1943 Ascertaining the grade.

(a) The grade of frozen cooked squash may be ascertained by considering, in 

conjunction with the requirements of the respective grade, the respective ratings 

for the factors of consistency, color, finish, and absence of defects.

(b) The relative importance of each scoring factor is expressed numerically on the 

scale of 100. The maximum number of points that may be given each factor is:

Factors Points

Consistency 30

Color 20

Finish 20

Absence of defects 30_

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

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(c) The score for the factors of consistency, color, finish, and absence of defects are 

determined after the frozen cooked squash is heated in a double boiler, or in a 

covered pan until thoroughly warmed and completely free from ice crystals. The 

warmed product is then stirred to blend all separated liquid into a uniform 

mixture. The requirements for flavor and odor are also ascertained on the 

warmed product.

(d) Good flavor and odor means that the product after heating, has a good, 

characteristic normal flavor and odor and is free from objectionable flavors and 

objectionable odors of any kind.

(e) Reasonably good flavor and odor means that the product, after heating may 

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

objectionable odors of any kind.

§52.1944 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. The numerical 

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

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

§52.1945 Consistency.

(a) "A" classification. Frozen cooked squash that possesses a good consistency 

may be given a score of 26 to 30 points. Good consistency means that the 

warmed mixed squash, after emptying from a container to a dry flat surface, 

forms a well-mounded mass, and that at the end of two minutes after emptying 

on such surface there is not more than a slight separation of free liquor.

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

consistency, a score of 21 to 25 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 

consistency means that the warmed mixed squash after emptying from the 

container to a dry flat surface, may be reasonably stiff, but not excessively still; 

forms a moderately mounded mass, and that at the end of two minutes, after 

emptying on such surface there may be a moderate, but not excessive 

separation of free liquor.

(c) "SStd" classification. Frozen cooked squash that fails to meet the 

requirements of paragraph (b) of this section may be given a score of 0 to 20 

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 Cooked Squash (August 29, 2013)

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§52.1946 Color.

(a) "A" classification. Frozen cooked squash that possesses a good color may be 

given a score of 17 to 20 points. Good color means that the color of the warmed 

mixed squash possesses a practically uniform, bright, typical color; and is free 

from discoloration due to oxidation, or other causes.

(b) "B" classification. If the frozen cooked 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 warmed cooked squash possesses a reasonably uniform, 

reasonably bright, typical color, and the color may be variable or slightly dull but 

is not off-color.

(c) "SStd" classification. Frozen cooked squash that is off-color for any reason or 

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).

§52.1947 Finish.

(a) General. The factor of finish refers to the texture of the product and from 

freedom from hardness of the squash particles.

(b) "A" classification. Frozen cooked squash that possesses a good finish may be 

given a score of 17 to 20 points. Good finish means that the warmed mixed 

squash has an even texture, is granular but not lumpy, pasty or salvy, and the 

squash particles are not hard.

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

good finish 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 finish means

that the warmed mixed squash has an even texture, may lack granular 

characteristics, may be slightly pasty or slightly salvy, but not decidedly pasty or 

decidedly salvy and the squash particles are not hard.

(d) "SStd" classification. Frozen cooked squash that fails to meet the 

requirements of paragraph (c) 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 Cooked Squash (August 29, 2013)

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§52.1948 Absence of defects.

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

sand, grit, or silt, pieces of seed, fiber, and from dark or off-colored particles.

(1) Grit, sand, silt, means any particle of earthy material.

(b) "A" classification. Frozen cooked squash that is practically free from defects 

may be given a score of 25 to 30 points. Practically free from defects means that 

no grit, sand, or silt may be present that affects the appearance or eating quality 

of the frozen cooked squash, and that the number, size and color of the other 

aforesaid defects present individually or collectively do not more than slightly 

affect the appearance or eating quality of the product.

(c) "B" classification. Frozen cooked squash that is reasonably free from defects 

may be given a score of 21 to 24 points. 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 defects 

means a trace of grit, sand, silt may be present that does not materially affect the 

appearance or eating quality of the frozen cooked squash, and that any of the 

other aforesaid defects present individually or collectively may be noticeable but 

are not so large, so numerous, or of such contrasting color as to seriously affect 

the appearance or eating quality of the product.

(d) "SStd" classification. Frozen cooked squash which fails to meet the 

requirements of paragraph (c) of this section may be given a score of 0 to 20 

points and shall not be graded above substandard, regardless of the total score 

for the product (this is a limiting rule).

§52.1949 Ascertaining the grade of 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 (§52.21 to §52.83).