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United States Standards

for Grades of 

Chili Sauce

Effective January 20, 2017
This issue of the United States Standards for Grades of Chili Sauce (81 FR 93572) 

supersedes the previous issue which has been in effect since October 20, 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, vegetables, and specialty crops 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 and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

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

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from: 

Director, Specialty Crops Inspection Division

Specialty Crops Program, 

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

__________________________________________________________________________

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: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights 

regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA 

programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender 

expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, 

political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all 

bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, 

American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) 

or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in 

languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter addressed to USDA and provide in the letter 

all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form 

or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence 

Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an equal 

opportunity provider, employer, and lender.
United States Standards for Grades of Chili Sauce (January 20, 2017)

1

United States Standards for Grades of Chili Sauce

Section Page No.

§52.2191 Product description...................................................................................... 2

§52.2192 Grades of chili sauce. .................................................................................. 2

§52.2193 Recommended fill of container for chili sauce ............................................. 2

§52.2194 Ascertaining the grade................................................................................. 2

§52.2195 Ascertaining the rating for the factors which are scored. ............................. 3

§52.2196 Color............................................................................................................ 3

§52.2197 Consistency................................................................................................. 4

§52.2198 Character..................................................................................................... 4

§52.2199 Absence of defects. ..................................................................................... 5

§52.2200 Flavor........................................................................................................... 5

§52.2201 Ascertaining the grade of a lot..................................................................... 6

§52.2202 Score sheet for chili sauce........................................................................... 7
United States Standards for Grades of Chili Sauce (January 20, 2017)

2

§52.2191 Product description.

Chili sauce is the product prepared from mature, clean, sound, tomatoes, of the red or 

reddish varieties which are peeled and chopped or crushed, or all (or a portion) of the 

tomatoes may be chopped, crushed, or macerated and the peelings screened out in a 

manner so that at least a substantial portion of the seed remains in the product, to 

which are added salt, spices, vinegar, nutritive sweetening ingredients, and to which 

may be added vegetable flavoring ingredients such as chopped onion, chopped green 

or red pepper, chopped green tomatoes, chopped celery, and sweet pickle relish in 

such quantities as will not materially alter the appearance of the product with respect to 

the predominance of the tomato ingredient, and any other ingredients permissible under 

the provisions of the Federal Food, Drug, and Cosmetic Act. The chili sauce is 

processed in accordance with good commercial practice; is packed in hermetically 

sealed containers; and is sufficiently processed by heat, before or after sealing, to 

assure preservation of the product. The refractive index of the filtrate of the chili sauce 

at 20 degree C. is not less than 1.3784.

§52.2192 Grades of chili sauce.

(a) U.S. Grade A is the quality of chili sauce that possesses a good color; that 

possesses a good consistency; that possesses a good character; that is 

practically free from defects; that possesses a good flavor; and that scores not 

less than 85 points when scored in accordance with the scoring system outlined 

in this subpart: Provided, That the chili sauce may score not less than 14 points 

on the factor of character if the total score is not less than 85 points.

(b) U.S. Grade C is the quality of chili sauce that possesses a fairly good color; that 

possesses a fairly good consistency; that possesses a fairly good character; that 

is fairly free from defects; that possesses a fairly good flavor; 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 chili sauce that fails to meet the requirements of 

U.S. Standard.

§52.2193 Recommended fill of container for chili sauce.

The recommended fill of container is not incorporated in the grades of the finished 

product since fill of container, as such, is not a factor of quality for the purposes of these 

grades. It is recommended that each container for chili sauce be filled as full as 

practicable without impairment of quality and that the product occupy not less than 90 

percent of the capacity of the container.

§52.2194 Ascertaining the grade.

(a) The grade of the chili sauce is ascertained by considering, in conjunction with the 
United States Standards for Grades of Chili Sauce (January 20, 2017)

3

requirements of the respective grade, the respective ratings for the factors of 

color, consistency, character, absence of defects, and flavor. 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 for each such factor 

is:

Factors: Points

Color 20

Consistency 20

Character 20

Absence of defects 20

Flavor 20

Total Score 100

§52.2195 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).

§52.2196 Color.

(a) “A” classification. Chili sauce that possesses a good color may be given a 

score of 17 to 20 points.

Good color means that the color of the chili sauce is bright; the color of the 

tomato ingredient is predominant and characteristic of properly prepared, well 

ripened, properly processed tomatoes; and that the added seasoning ingredients 

do not materially detract from the appearance of the product.

(b) “C” classification. If the chili sauce possesses a fairly good color, a score of 14 

to 16 points may be given. Chili sauce that scores in 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 color of the chili sauce may be slightly dull but 

not off color; the color of the tomato ingredient is characteristic of properly 

prepared, fairly well ripened, properly processed tomato; and that the added 

seasoning ingredients do not seriously detract from the appearance of the 

product.

(c) “SStd” classification. Chili sauce that fails to meet the requirements of 
United States Standards for Grades of Chili Sauce (January 20, 2017)

4

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 limiting rule).

§52.2197 Consistency.

(a) “A” classification. Chili sauce that possesses a good consistency may be 

given a score of 17 to 20 points.

Good consistency means that the chili sauce is heavy bodied and when 

emptied from the container to a flat surface, forms a moderately mounded mass 

and shows not more than a slight separation of free liquid at the edges of the 

mass.

(b) “C” classification. If the chili sauce possesses only a fairly good consistency a 

score of 14 to 16 points may be given. Chili sauce that falls 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 consistency means that the chili sauce, when emptied from the 

container to a flat surface, may tend to level itself, or may show a moderate 

separation of free liquid at the edges of the mass, but is not excessively stiff or 

excessively liquid.

(c) “SStd” classification. Chili sauce that fails to meet the requirements of 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).

§52.2198 Character.

(a) General. The factor of character refers to the degree of disintegration of the 

tomatoes and the tenderness and texture of the onion, celery, pickle relish, of 

other similar ingredients.

(b) “A” classification. Chili sauce that possesses a good character may be given a 

score of 17 to 20 points.

Good character means that the product does not have a finely comminuted 

appearance and that the onion, celery, pickle relish, and other similar ingredients 

are tender, reasonably firm, or crisp in texture.

(c) “C” classification. If the chili sauce possesses a fairly good character a score 

of 14 to 16 points may be given.
United States Standards for Grades of Chili Sauce (January 20, 2017)

5

Fairly good character means that the product may be finely comminuted and 

that the other vegetable ingredients may be only fairly tender.

(d) “SStd” classification. Chili sauce that fails to meet the requirements of 

paragraph (c) of this section may be given 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).

§52.2199 Absence of defects.

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

dark specks or scale-like particles, discolored seeds or pieces of abnormally 

discolored ingredients, tomato peel, and other defects.

(b) “A” classification. Chili sauce that is practically free from defects may be given 

a score of 17 to 20 points.

Practically free from defects means that any defects present do not more than 

slightly affect the appearance or eating quality of the product.

(c) “C” classification. If the chili sauce is fairly free from defects, a score of 14 to 

16 points may be given. Chili sauce that falls 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 free from defects means that any defects present may be noticeable but 

are not so large, so numerous, or so prominent as to seriously affect the 

appearance or eating quality of the product.

(d) “SStd” classification. Chili sauce that fails to meet the requirements 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).

§52.2200 Flavor.

(a) “A” classification. Chili sauce that possesses a good flavor may be given a 

score of 17 to 20 points.

Good flavor means a good distinct flavor characteristic of chili sauce properly 

prepared from good quality ingredients. Such flavor is free from scorching or any 

objectionable flavor of any kind.

(b) “C” classification. If the chili sauce possesses a fairly good flavor, a score of 

14 to 16 points may be given. Chili sauce that falls 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).
United States Standards for Grades of Chili Sauce (January 20, 2017)

6

Fairly good flavor means that the product may be lacking in good characteristic 

flavor, but is free from objectionable or off-flavors of any kind.

(c) “SStd” classification. Chili sauce 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 limiting rule).

§52.2201 Ascertaining the grade of a lot.

The grade of a lot of chili sauce covered by these standards is determined by the 

procedures found in the Regulations Governing Inspection and Certification of 

Processed Fruits and Vegetables Processed Products Thereof, and Related Products 

(7 CFR 52.1 through 52.83).
United States Standards for Grades of Chili Sauce (January 20, 2017)

7

§52.2202 Score sheet for chili sauce.

Number, size, and kind of container 

Label

Container marks or identification

Net weight (ounces) or volume (fluid ounces)

Vacuum (inches)

Refractive index of filtrate

Factors Grade Score Points

Color 20

“A” 17-20

“C” 14-161

“SStd” 0-131

Consistency 20

“A” 17-20

“C” 14-161

“SStd” 0-131

Character 20

“A” 17-20

“C” 14-16

“SStd” 0-131

Absence of defects 20

“A” 17-20

“C” 14-161

“SStd” 0-131

Flavor 20

“A” 17-20

“C” 14-161

“SStd” 0-131

Total Score 100

U.S. Grade

1Indicates limiting rule.