Canned Peas
Grading Manual
April 1995

TIME SAMPLING AND SEGREGATION PROCEDURES
AUTHORIZATION TO USE TIME SAMPLING

The Officer-in-Charge or area supervisor shall determine whether a plant can
qualify to use the time sampling procedures outlined below. This determination
shall be based on a review of the plant’s quality control records and the ability of
the plant to pack product consistently within a desired quality level. The supervisor
shall not authorize time sampling for a plant which historically produces product
which is determined to have erratic quality levels during a production period.

SOURCE OF SAMPLES

All sample units must be officially drawn from "finished product." Finished product
means product that has been processed, cooled, and taken from the container(s)
to be graded. Line checks shall not be used in lieu of finished product.

TIME SAMPLING RATES PER INSPECTION PERIOD

Sample units are ‘to be selected on a random time basis averaging within the

parameters outlined below so that each sample unit has an equal chance of being
selected.

16


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

(1) | Determine the average count of 3 random one ounce (1 02)
sub-samples selected from different grading trays.

Example: 82, 80, and 84 peas total 246 peas. The average is
82 peas per oz.

Weigh one ounce (1 0z) of randomly selected peas. The
following guide is an approximation of count to weight by the
sieve size:

No. 1 sieve size - Approximately 110 peas per ounce.
No. 2 sieve size - Approximately 102 peas per ounce.
No. 3 sieve size - Approximately 80 peas per ounce.
No. 4 sieve size - Approximately 72 peas per ounce.
No. 5 sieve size - Approximately 55 peas per ounce.
Mixed (field run) - Approximately 82 peas per ounce.

(2) Use the following formula to determine the number of units
available on a weight basis.

The average number of peas per one ounce divided into 400 equals
the number ounces of product that represent 400 peas. For
example, the average number of peas from three one-ounce sub-
samples equals 82.

400 + (number of peas in one ounce) = number of ounces.

(400 + 82 = 4.88) means 400 peas are represented by each 4.88 oz
of drained product.

1200 peas are represented by: 1200 + 82 = 14.63 oz,

2400 peas are represented by 2400 + 82 = 29.27 oz, etc.

10


Canned Peas
Grading Manual
April 1995

Time Sampling Acceptance Numbers for Maturity of Canned Peas -- 50 Plan

M 11% 13% 13% | 15% 15 % 11% 13.5 % 13.5 % 15 % 16 %

U

L

T B B B B B B B B B B

I R R R R R R R R R R
I I 1 I I I I I 1 I
N N N N N N N N N N
E E E E E E E E E E

opie mites

|...

GRADE A GRADE B_| GRADE C GRADE A GRADE B GRADE C

1350 154 24 196 49 128 260 24 394| 101 128

1/ 1900 (38 x 50) Used for reinspection for next higher rate from 29.

20


Canned Peas
Grading Manual
April 1995

SAMPLING PROCEDURES

Follow the general procedures and instructions as outlined in File Codes 109-A-1
and 120-A-1. Follow the procedures in File Code 128-A-20 (Vacuum); File Code
128-A-10 (Net Weight); and File Code 128-A-30 (Drained Weight).

Follow the procedures in Condition of Container File Code series 125 when a
formal condition of container is required. Follow File Code 172-A-1 (Foreign
Material) to evaluate grit and soil found in canned peas and for certifying "off-
flavor" sample units.

Follow Table | and Table I! Minimum Sampling Rates for Canned Peas when
sampling this product.

When additional containers are required in Group 1, draw and separately identify
(mark) all of the containers. For example, using Table Il, if the sampling rate
specifies six (6) containers, and the total number of containers needed is 12, draw
two (2) adjacent containers per sample unit. Identify the containers as 1a, 1b;
2a, 2b; etc.

Table |
Minimum Sampling Rates for Canned Peas

roup 1 (up through 303) 1/| Group 2 (no. 1 sq. thru 3 cyl.)| Group 3 (Exceeds 3 cyl.)
24 per case 48 per case 12 per case 24 per case 6 per case 12 per case
No. of Sample Units Cases Cases Cases Cases Cases Cases
3 125 or less 63 or less 125 or less 63 or less 125 or less 63 or less
6 126 to 500 64 to 250 126 to 500 64to 250 126 to 500 64 to 250
13 501 to 1625 251 to 813 501 to 1625 251 to 813] 501to 1625 | 251to 813
21 1626 to 3500 | 814to 1750 1626 to 3500 814 to 1750] 1626 to 3500 | 814 to 1750
29 3501 to 6042 | 1751 to 3021 3501 to 6042 | 1751 to 3021} 3501 to 6042 | 1751 to 3021
8z Tall 211X304 = |No.2 307 X 409 |No. 10 603 X 700
No. 1 picnic 211X400 |No. 2 1/2 401 X 411
No. 300 300 X 407 | No. 3 cylinder 404 X 700
No. 1 Tall 301 X 411
No. 303 303 X 406

a SEE TABLE Il OF THIS MANUAL TO ENSURE THAT SUFFICIENT PRODUCT IS SAMPLED FOR
GRADING PURPOSES.


Canned Peas
Grading Manual
April 1995

The sampling rate for each product graded is to be predetermined, based on
knowledge of previous production volume for the product per basic inspection
period and the on-line sampling plans in the "Regulations."

Sampling rates and frequencies for canned peas are based on the following table:

Predetermined Sampling Frequency Deviants Allowed
Production Rate

400 units per 60 min. (per
Low Volume (3) 90 min., optional) 0

Medium Volume (6 or 13) 400 units per 45 min. 0

High Volume (21 or more) 15 min., optional) 0

400 units per 30 min. (per

MINIMUM SAMPLE SIZE TO CERTIFY A PORTION OF PRODUCTION

For specified defects, 1200 units of product from three (3) sample units is the
minimum sample size under time sampling. For grading small portions of
production or small containers, inspectors may need to draw a few extra containers
to assure that 1200 units are available.

PROCEDURES FOR GRADING MIXED QUALITY WITHIN THE PRODUCTION
PERIOD

As provided for lot inspection under individual attributes, there is a similar provision
to address pockets of low quality within a production period under time sampling.
If during the production period, a sample unit(s) is encountered for one or more
specified defects that falls more than one grade below the indicated grade for
the production period, certify the production period to the lowest grade. For
the next period of production, the inspector must use the lot inspection rate in the
Regulations. After grading one production period at the lot inspection rate and
finding no pockets of low quality, the inspector may again use time sampling
procedures and make note of each occurrence in the Daily Inspection Report
under "Remarks".

17


Canned Peas
Grading Manual
April 1995

Time Sampling Acceptance Numbers for Canned Peas -- 400 Plan

U B Ss B Ss P Pp B Ss P Pp
N L E L E I I L E I I
I E R E R E E E R E E
T M M Cc Cc M Cc Cc
Ss s s E E Ss E E
B B s Ss B Ss Ss
oO L L L
F E E NO E
M M >NO2] & M |>NO2] NO1
Pp Ss s NO s &
R NO2
10]
D

1/ 15200 (38 x 400) Used for reinspection for next higher rate from 29.

19


Canned Peas
Grading Manual

April 1995
SUGGESTED ORDER OF GRADING
Assigning the Grade for a Lot
1. Determine the total amount of defects found in each category of specified

defects and enter these figures in the "Final/Average" column on page 1 of
the tally sheet. For EVM: determine the total number of EVM units and
weight of EVM and compare with what is allowed based on the
acceptance numbers per 1700 grams (60 oz) for the total drained
weight.

For example: In 3 - No. 10 cans with a total drained weight of 190
oz, you found:

SPECIFIED DEFECTS EVM: Each 1700 grams (60 02) of drained product (1.7 kg, 3.4 kg, 5.1 kg, etc.) ___

EVM (DEFECT INCREMENTS): Final/Avg
Flat (each 1.5 cm”): 0} 1.2 cm? 0 1.2 cm?
Cylindrical (each 13 mm): 15mm i) te) 15mm
Spherical (each piece): 1 0 Oo 1
Total Weight of EVM in grams: 0 0.40

Three (3) defect increments were found. In Grade A, one defect increment per 60 oz is
allowed. Total drained weight, 190 oz + 60 oz = 3.16 EVM defect increments are allowed
in Grade A. Therefore, the lot grade for EVM is Grade A.

2. Compare the number of specified defects found with the acceptance
numbers from the applicable tables in the standards or this grading manual.

NoTE: SEE "PROCEDURES FOR MIXED QUALITY LOTS" -- THIS MANUAL -- ON
LOTS THAT MEET THE ACCEPTANCE NUMBERS BUT YET HAVE POCKETS
OF OBVIOUSLY LOWER QUALITY.

3. Enter the "Lot Grade" on the tally sheet based on the lowest grade
assigned to any prerequisite (except liquor) or specified quality factor. A
sample unit assigned Grade C Appearance due to fairly uniform color shall
limit the "Lot Grade" to Grade B, if it is the lowest grade assigned of all
quality factors. For maturity, Record the total number of sinkers for each
percent salt solution found. Compare the number found with the
corresponding acceptance number for each grade, and enter the applicable
letter grade on the tally sheet.

14


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

Prerequisite Quality Factors.

1.

Evaluate and grade the prerequisite quality factors on a container-by-container
basis. Record the letter grade, as applicable, in the appropriate place on the tally
sheet.

a. Varietal characteristics.

(1) | Grade A should be assigned to those sample units containing peas
of similar varietal characteristics.

(2)  Sstd should be assigned to those sample units containing peas of
dissimilar varietal characteristics.

b. Appearance - use the following guidelines in assigning a grade for
appearance:

(1) Good "Grade A" and "Grade B" means the peas are reasonably
uniform in color for the variety, and reasonably free from areas of
insignificant blemishes.

(2) | Reasonably good "Grade C" means the peas are fairly uniform in
color for the variety and fairly free from areas of insignificant
blemishes. Sample unit(s) that are Grade C for color limit the "Lot
Grade" to Grade B.

(3) Poor "Substandard" (Sstd) means the sample unit fails the
requirements for Grade C appearance.

c. Blond peas - separate and count the blond (cream-colored or yellow)
peas. Calculate the percent by count of blond peas by comparing the
count of the blond peas found to the total count of peas in the container.
You may establish a count-to-weight relationship as shown on page 10 of
this manual.

(1) | Grade A + Not more than one percent, by count, blond peas.

(2) | Grade B - Not more than one and one-half percent, by count, blond
peas.


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING
A. Non-quality Factors.
1. Record the following applicable information on the tally sheet.
a. Name and address of applicant.
b. Size and kind of container.
c. No. of cases in lot (page 1 only).
d. Contract (Cont. No.) or Purchase Order (P.O. No.).
e. Label -- or attach a copy -- (page 1 only).
2. Select the containers to be used for non-quality and prerequisite evaluation.

Note: For small containers (8 0z), select 1a, 2a, 3a, etc.

3. Arrange the containers on the grading table in chronological order by code.
4. Record the codes, on the tally sheet, including case codes if available.
NoTE: THE FiNAL/AVG COLUMN (COLUMN 9) ON PAGE 1 OF THE TALLY SHEET

SHALL BE USED FOR THE SUMMATION OF THE GRADING RESULTS OF THE
LOT. COLUMN 9 MAY BE USED ON SUCCEEDING PAGES FOR RECORDING
INDIVIDUAL CONTAINER DATA.

IF THERE IS INSUFFICIENT SPACE IN THE CODE SECTION OF THE TALLY
SHEET FOR SINGLE LINE INK JET CODES, RECORD THEM AS DOUBLE LINE
CODES. REFER TO THE BACK OF THE TALLY SHEET AND SHOW AN EXAMPLE
OF THE ACTUAL CODE THERE.

5. Determine and record the net weight of each container using Branch
procedures for determination of tares and reading of scales.

6. Determine and record the vacuum reading for each container.

NOTE: TO GET A PROPER VACUUM READING, SLIGHTLY ELEVATE ONE SIDE
OF THE CAN AND TAKE THE VACUUM READING FROM THE HIGH SIDE.


Canned Peas

Grading Manual

April 1995
SAMPLING PROCEDURES

NOTE: THE SAMPLING RATES IN THE FOLLOWING TABLE ARE DESIGNED TO ENSURE
THAT SUFFICIENT PRODUCT IS DRAWN FOR GRADING PURPOSES.

Table Il

Sampling Rates for Small Containers
of Canned Peas

Container Size Sampling Minimum Total Number of Action
Rate Units of Containers
Product Needed Draw and
Needed Separately Identify (Mark) 1/
8 0z 3 1200 12 | 4 adjacent containers per sample unit.
8 oz 6 1200 12 | 2 adjacent containers per sample unit.
8 0z 13 1200 21 | 8 extra containers throughout the lot.
8 0z 21 1200 29 | 8 extra containers throughout the lot.
8 oz 29 1200 29 | N/A
No. 300 & 303 3 1200 7 | 4 extra containers throughout the lot.
No. 300 & 303 6 1200 7 | 1 extra container throughout the lot.
No. 300 & 303 13 1200 14 | 1 extra container throughout the lot.
No. 300 & 303 ai 1200 21 | N/A
No. 300 & 303 29 1200 29 | N/A

1 Identify the containers as 1a, 1b, 1c, 1d; 2a, 2b, 2c, 2d; etc.

The minimum number of units of product used to evaluate seriously blemished, blemished,
spotted and discolored, and pieces of peas is 400 units. For larger can sizes more
product should be examined. For example: If the lot size for No. 10 cans requires 13
sample units, the minimum sample size is 13 x 400. You should examine more product by
selecting more peas based upon the next higher sample size which is 21 x 400 or 8400
units. By dividing 13 into 8400, you will be required to randomly draw 646 peas from each
of the 13 containers. Apply the acceptance numbers for the 8400 sample size to this lot.


Canned Peas
Grading Manual
April 1995

PROCEDURES FOR GRADING MIXED QUALITY LOTS

If an inspection lot is encountered with individual (suspect) sample units in the sample
which seem to be of lower quality that the sample as a whole, take the following action:

1.

NoTE:

Assemble 400 units of product from the "suspect" container(s) regardless
of code.

Compare the number or weight of defects found, as applicable to the style,
with the acceptance numbers from the applicable table in this manual and
determine the grade of the suspect sample units.

Compare the grade of the suspect sample units to the grade of the sample
as a whole. If the grade of the suspect sample is more than one grade
below the grade of the sample as a whole, certify to the lowest grade.
Otherwise certify to the grade of the original inspection results.

IF THE APPLICANT REQUESTS CERTIFICATION OF THE "NONSUSPECT"
PORTION OF THE SAMPLE, RESAMPLE THE LOT IN ACCORDANCE WITH
TABLE Il OF THIS MANUAL.

PROCEDURES FOR SINGLE SAMPLE UNITS (UNOFFICIAL SAMPLES)

Branch regulations provide for grading of samples submitted by an applicant. These
samples are "unofficial samples" and do not represent a lot. When requested to perform
grading on unofficial samples, use the following guidelines:

1.

2.

Each unofficial sample must stand on its own;

Each unofficial sample must contain 60 oz of drained product to determine
EVM (additional containers may be needed to meet this requirement);
400 peas for other specified defects; 50 peas per brine floatation test.
Grade the sample as outlined in this manual.

Apply the applicable acceptance numbers found in the U.S. grade
standards.

15


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

9.

NoTE:

10.

11.

12.

NoTE:

Drain (undisturbed) for 2 minutes, using a U.S. Standard No. 8 circular sieve,
weigh and record the drained weights on the tally sheet. A sieve, 8 inches (20.3
centimeters) in diameter, is used for 8 oz, No. 300, and No. 303 containers, and
a sieve 12 inches (30.5 centimeters) in diameter, is used for larger containers such
as No. 10’s. The temperature of the packing medium at time of drained weight
determination shall be 20 degrees Celsius (680 Fahrenheit).

WHILE THE PRODUCT IS DRAINING EXAMINE THE INTERIOR CONDITION OF THE
CONTAINER(S), MAKING NOTE OF ANY UNUSUAL CONDITIONS UNDER "REMARKS"
OR ON BACK OF THE TALLY SHEET.

WHEN MULTIPLE SMALL CONTAINERS (8 OZ) ARE DRAWN TO PROVIDE
SUFFICIENT PRODUCT TO GRADE, DETERMINE THE DRAINED WEIGHTS FOR EACH
CONTAINER USED FOR GRADING.

Empty the product from each draining screen into the individual grading trays.

Randomly select 25 peas to determine the Type and Sieve size. A random
selecting device may be used, if available. Another method is to gently mix the
peas with a spoon and segregate a random portion of 25 peas.

Record, if applicable:
a. Type - check the applicable Block for Type of peas on the tally sheet.
b. Sieve size(s) - indicate the sieve size and order of predominance of each.

USING A SIEVE SIZER SUCH AS INSPECTION AlD No. 102, DETERMINE THE
SMALLEST OPENING (SIEVE SIZE) THROUGH WHICH EACH PEA WILL PASS WITH
NO RESISTANCE.

Sizes of peas are not a factor of quality for these grade standards. Typically Nos.
1, 2, and sometimes No. 3 sieve size peas are separated out and run for premium
pack and Nos. 3, 4, and 5's are packed as another pack. Sometimes a buyer
specification will specify a single sieve size. When a buyer specification refers to
a single pea size, the grade standards require that 50% of the peas be of the
specified size and 85% of the peas be of the specified size or the next smaller
size. Consider peas that fail the single size requirement as "mixed sizes." When
a buyer specifies several sieve sizes, over 50% of the peas should be the
predominant sizes.


United States
Department of

* Agriculture

Agricultural
Marketing
Service

Grading Manual for
Canned Peas

Effective April 1995


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

When canned peas are packed in water but without salt, the salt and sugar balance may
be affected. A sample unit that is typically expected to contain salt, but does not, may
be graded Grade C if the flavor is neither typical nor off-flavor. Since flavor is a
prerequisite, a Grade C sample unit would cause the lot grade to be Grade C. When
canned peas are packed in the absence of water and salt, the cans are slack in fill. The
initial temperature and entire cooking process may affect the canned peas. The flavor
may be Grade C or Substandard. For instructions for certifying off-flavor, see File Code
172-A-1, B., 2., "Flavor" and C., 2., "Flavor."

Set aside a representative sample of about 150 peas to be used later to determine
maturity. This completes the portion of grading for prerequisite quality factors.

Foreign Material

Occasionally silt, sand, or soil is found embedded in cracked peas. Silt that is very fine
and cannot be tasted is considered insignificant. When the silt is found and its presence
affects the eating quality, follow File Code 172-A-1. Consider such silt as Class 1 foreign
material. Consider sand or grit as Class 2 foreign material and consider soil, mud balls,
or clods as Class 3 foreign material. Follow the allowances for these classes. Product
that doesn’t meet the allowances in the File Code is "Grade Not Certified" (GNC).

Grading of Specified Defects Other Than Maturity

Except for EVM, specified defects are evaluated based on one of the composite sample
sizes provided in the grade standards. EVM is based on the lot average of each 1700
grams (60 oz) of drained product. Examine all the drained product for EVM.

1. Separate the Extraneous Vegetable Material (EVM) - flat pieces such as leaves,
pieces of pod, cylindrical pieces such as pieces of vine or stems, and spherical
such as thistle buds, other berries, or pieces of berries.

2. Count, measure (if applicable), and record the pieces, or aggregate areas of
EVM found in each sample unit on the tally sheet.


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

(3)
(4)

Grade C - Not more than two percent, by count, blond peas.

Sstd - The sample unit fails the requirements for Grade C.

d. Liquor - Evaluate the clearness of liquor, using a standard glass cylinder
(approx. 2 in 1.D.). Consider the color, cloudiness, and sediment in the
cylinder. Record the letter grade (A, C, or Sstd) on the tally sheet. A lot
cannot fail for the prerequisite of liquor alone.

(1)

(2)

(3)

"Grade A" Liquor or good liquor means the color is typical, may
have slight cloudiness or tint of green, only a slight to moderate
amount of suspended material or sediment may be present, and the
liquor is not viscous. A moderate amount of sediment is allowed in
Grade A.

“Grade C" Liquor or reasonably good liquor means the liquor is
cloudy or slightly green, may have a pronounced accumulation of
sediment, may be dull but not off color, and may be viscous but not
so viscous that the liquor will not separate from the peas. A range
of more than a moderate amount of sediment to very viscous is
permitted in Grade C.

“Sstd" Liquor means the liquor fails to meet the requirements for
Grade C liquor.

e. Flavor and odor. A few units and the accompanying liquor should be
evaluated from each grading tray.

(1)

(2)

(3)

Good "Grade A" should be assigned to sample units that have a
"good" (or normal) flavor and odor.

Reasonably good "Grade C" should be assigned to sample units
that have "reasonably good" flavor and odor (no off flavor or odor).

Poor "SStd" should be assigned to those sample units containing
product that has an off flavor or odor.


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

7.

NoTE:

Open each container, and for cans, leave the lid remaining on top of the
product.

THE METHOD OF DETERMINING THE FILL OF CONTAINER IS DIFFERENT FOR
CANNED PEAS THAN FOR OTHER CANNED PRODUCTS. THE METHOD IS
PRESCRIBED BY THE FDA STANDARD OF IDENTITY FOR CANNED PEAS (21
CFR 155.170).

The standard is as follows: If the container is so filled that, when the peas and liquid
are removed from the container and returned thereto (pour-back method), the leveled
peas (irrespective of the quantity of the liquid), 15 seconds after they are so returned
completely fill the container.

A container with lid attached by double seam shall be considered to be completely
filled when it is filled to the level 5 mm (3/16 in) vertical distance below the top of the
double seam; and a glass container shall be considered to be completely filled when
it is filled to the level 13 mm (1/2 in) vertical distance below the top of the container.
Canned peas that do not meet this requirement are "Below Standard in Fill."

CONSIDER CANNED PEAS AS MEETING REQUIREMENTS WHEN:

AT LEAST TWO-THIRDS OF THE SAMPLE UNITS MEET REQUIREMENTS;
AND, OF THE REMAINING SAMPLE UNITS THAT FAIL:

THE LEVELED PEAS SHALL NOT BE IN EXCESS OF 5/16-INCH FOR No. 300 or No.
303 CANS (BELOW TOP OF THE DOUBLE SEAM);

Or, 1/2-INCH FOR No. 10 CANS (BELOW THE TOP OF THE DOUBLE SEAM).

Note: It is advisable at this point to save sufficient liquor from all the
containers for later evaluation.

Using the lid to stem the flow of product, carefully empty the contents
container by container into tared draining screens that have been placed on a
17 to 20 degree incline in individual grading trays. Determination of the drained
weight of peas is essential to properly determine the grade for exraneous
vegetable material (EVM).


Canned Peas
Grading Manual
April 1995

SEGREGATION PROCEDURES

If at any time during production, a portion of production falls into the next lower
grade, the entire production fails at that point unless the offending portion can be
segregated by codes. Plant management has two options--one, to request
segregation of the offending portion or two, to continue production without
segregation anticipating better quality product will offset the offending portion. If
plant management requests that a portion of failing production be segregated, all
defects found that are associated with the failing portion shall be excluded from the
tally of the remaining portion. The failing portion may be re-inspected as a new
lot only under appeal inspection or after the product has been reworked in an effort
to eliminate or reduce the defects from the failing portion.

OTHER REQUIREMENTS

The following are separate but equally important requirements that must be
followed when using time sampling for canned peas:

Inspectors cannot switch back and forth between on-line single sampling rates and
time sampling unless it is due to mixed quality sample units within a
production period .

The inspector must indicate that "time sampling" is being used on each tally sheet.

Attached are the acceptance numbers for 3 to 29 (and 38) sample units of canned
peas using the 400 and 50 (Maturity) Plans.

18


Canned Peas
Grading Manual
April 1995


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

5.

NoTE:

6.

7.

8.

Refer to the applicable acceptance numbers table in the standards or this
manual, and select the Units of Product (sample size) that will use the
maximum amount of product available.

FOR SMALLER THAN No. 300 CONTAINER SIZES, REFER TO THE TABLES
IN THIS MANUAL.

FOR OTHER CONTAINER SIZES AND SAMPLING RATES, REFER TO THE
TABLES IN THE STANDARDS.

Count or weigh out a uniform amount of product from each grading tray
to arrive at the sample size selected for the lot as a whole.

WHEN THERE IS INSUFFICIENT PRODUCT FOR EVALUATING SPECIFIED
DEFECTS FROM ONE CONTAINER, ADD THE PRODUCT FROM SAMPLE 1b,
THEN 2b, ETC. UNTIL SUFFICIENT PRODUCT IS OBTAINED.

FoR THESE EXTRA CONTAINERS, YOU NEED NOT EVALUATE THE
NON-QUALITY OR PREREQUISITE QUALITY FACTORS. HOWEVER, IF IT IS
OBVIOUS THAT SOME OF THESE ADDITIONAL CONTAINERS DEVIATE
EXCESSIVELY FROM THE SAMPLE AS A WHOLE, YOU SHOULD:
RECONSIDER THE EXAMINATION (E.G., ONE OF THE CONTAINERS NOT IN
THE PREDETERMINED NUMBER TO CHECK FOR NON-QUALITY FACTORS IS
OBVIOUSLY "SLACK FILLED".) FOLLOW BRANCH GUIDELINES AND
OTHER INSTRUCTIONS THAT COVER THE DEVIATION IN QUESTION IF YOU
RECONSIDER THE EXAMINATION.

Record both the total Units of Product that comprise the sample size as
well as the number of units used from each container on the tally sheet.
Acceptance numbers in the Tables are based on count. If using a
weight/count conversion, indicate it on the tally sheet. For example:

2400 or 2400/29.27 oz; 400 or 400/4.88 oz.

Count the number of blemished, spotted, or discolored peas found in the
sample unit and record on the tally sheet .

11


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

3. Take another 50 peas and repeat step 2, using the stronger brine

(higher percent salt solution) indicated in Table III below.

4. Repeat steps 2 and 3 for each sample unit, recording the number of

sinkers for both brine solutions.

5. If the number of sinkers exceeds the acceptance number for either brine for

a specified grade, you must perform the test in the brine specified for the
next lower grade, or compare the number of sinkers to the acceptance
numbers for the two brines of the next lower grade.

TABLE Ill
LOT ACCEPTANCE NUMBERS (SINKERS) FOR BRINE FLOATATION
Sample Units x Sample Unit Size 1x50 1/| 3x50 6x50 | 13x50 | 21x50 | 29x50
Units of Product 50 150 300 650 1050 | 1450

TOL | AQL 2/ | Type of Peas | % Salt Sol.

Grade A Acceptance Numbers
(maximum allowable sinkers)

20.0

17.6 11.0 13 34 63 130 205 279

2.0

13 Early 13.5 2 4 7 13 20 26

Grade B

30.0

272 13.5 18 50 04 | 195 | 309 | 422

8.0

6.4 Early 15.0 6 15 26 52 80 | 108

Grade C

ED

10.0

8.2 Early 16.0 7 18 33 65 101

“17 For unofficial samples.

2/ AQL calculated from tolerance (TOL) at 650.

13


Canned Peas
Grading Manual

April 1995
TABLE OF CONTENTS
Page
SAMPLING PROCEDURES ............... 00000 c cece eeeeeeeeeeees 1
SUGGESTED ORDER OF GRADING .................000 ccc euueeeeeee 3
Non-quality Factors... 1... eect eee eeeae 3
Prerequisite Quality Factors 20... 0... eee eect eee 6
Foreign Material... 0... cece cee beeen eee eeeeas 8
Grading of Specified Defects Other Than Maturity .................... 8
Grading of Maturity 0... e eee ee 12
Assigning the Grade fora Lot. 26... 0... eee eee neces 14
PROCEDURES FOR GRADING MIXED QUALITY LOTS .................. 15
PROCEDURES FOR SINGLE SAMPLE UNITS
(UNOFFICIAL SAMPLES) .........0.0 00.0.0... cece cece eee e eee 15
TIME SAMPLING AND SEGREGATION PROCEDURES .................. 16
TABLES
SAMPLING TABLES
Table |, Minimum Sampling Rates .. 0.0.0.0... eee eee eee 1
Table Il, Sampling Rates for Small Containers ..............0 0000004 2
Table Ill, Brine Floatation... 0... eee eee 13
Time Sampling Acceptance Numbers -- 400 Plan .................0. 19

Time Sampling Acceptance Numbers (Maturity) -- 50 Plan ............ 20


This manual is designed for Processed Products Branch Personnel of the U.S.
Department of Agriculture. Its purpose is to give background information and guidelines
to assist in the uniform application and interpretation of U.S. grade standards, other
similar specifications and special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or pictorial
representation accredited to private authorship is used with the permission of the
individuals or sources cited. Unless a specific reference is cited, the information in this
manual has been compiled or developed from sources available to the public as well as
from technical knowledge of personnel in the Department.

Following the suggested guidelines in this manual does not excuse failure to comply with
the Federal Food, Drug, and Cosmetic Act or other applicable Federal or State laws or
regulations.

Except for official USDA inspection aids or devices and color guides (or standards)
produced under license of the Department, the mention of any supplier, patented device,
product, brand name or equipment does not imply endorsement by the Department over
any other similar, or equally effective material.

Address inquires to:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, South Building
Washington, DC 20090-6456


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

For example: You find two pieces of stem material (cylindrical) 6mm and 9 mm
in length and one thistle bud (spherical) in a No. 10 can sample unit. Record "15
mm" (9 mm + 6 mm) for the cylindrical measurement and "1" for the spherical
EVM as shown:

SPECIFIED DEFECTS EVM: Each 1700 grams (60 oz) of drained product (1.7 kg, 3.4 kg, 5.1 kg, etc.)

EVM (DEFECT INCREMENTS):

Flat (each 1.5 cm’): to)
Cylindrical (each 13 mm): 15mm
Spherical (each piece): 1

Total Weight of EVM in grams:

Be sure to keep all EVM together, it will be necessary to weigh all EVM to see if the total
weight meets the FDA Standard of Identity tolerance for EVM.

3. Weigh all of the EVM found and record the weight on the tally sheet in the
column for "Total Weight of EVM in grams:".

Later in the grading process, you will determine the total number of EVM
units and the total weight of the EVM, and compare what was found with
what is allowed, to determine the grade based on the acceptance number
per 1700 grams (60 oz) and the total drained weight (Table IV, U.S. grade
standards).

4. Determine the total units of product available in the non-quality/prerequisite
samples.

a. Total the drained weights and enter this sum on page 1 of the tally
sheet. Under on-line in-plant inspection, this step would be
performed later, after the last sample unit was graded off the line.

NOTE: THE AVERAGE DRAINED WEIGHT MAY ALSO BE FIGURED AND RECORDED
AT THIS TIME.

b. Count the number of peas or establish a weight to count
relationship for the various sieve sizes. To establish a weight to
count relationship:


Canned Peas
Grading Manual
April 1995

SUGGESTED ORDER OF GRADING

Blemished means a unit that is spotted or otherwise discolored
(other than blond), such as vivid-green or brown, to the extent that
its appearance or eating quality is materially affected.

9. Count the number of seriously blemished peas and record on the tally
sheet.

Seriously blemished means a unit that is seriously discolored or
spotted, such as a dark discolored pea, to the extent that the
appearance or eating quality is seriously affected.

10. | Count the number of pieces and record on the tally sheet.

A piece of pea (broken pea) means a pea from which a cotyledon
or a large portion thereof has become separated; two detached
whole cotyledons; pieces of detached cotyledons aggregating the
equivalent of an average size cotyledon; and, a whole detached skin
or portions of detached skin aggregating the equivalent of an
average size whole skin.

Grading of Maturity

Indicate the number of peas (multiples of 50, 150, 300, 650, etc.) used to
determine maturity for each brine solution on the tally sheet. Check the percent
salt solutions frequently enough to ensure that the tests are accurate. Grading
maturity of canned peas requires two different brine solutions for each sample
unit indicated in Table III of the grade standards and shown on page 13 of this
manual. For example, grading for Grade A canned sweet peas requires that 50
peas are "brined" in the 11 percent brine and another 50 peas are brined in the 13
percent brine to determine the number of sinkers. Later, you will need to compare
the total number of sinkers for each of the two brines to determine the lot grade
for maturity for the specific sample size.

1. Obtain 50 peas for each percent salt solution to be tested from
previously set-aside representative samples (See page 8).

2. Start with the weakest brine (percent salt solution) first. Use two 250 mL
beakers for each multiple of 50 peas and for each percent brine. Place 25
peas at a time in each beaker containing two inches of the specified brine
solution. After 10 seconds, count and record the peas that sink to the
bottoms of both beakers. Remove the peas promptly by pouring the brine
into another beaker, and catch the peas in a tea strainer.

12