United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Fruit Preserves 

(Jams)

Effective date January 4, 1980
This is the fourth issue as amended, of the United States Standards for Grades of Fruit

Preserves (or Jams). This issue was published in the FEDERAL REGISTER of December

4, 1979, to become effective January 4, 1980.

Previous issues of these standards were:

Tentative (First Issue): Effective May 15, 1943

Second Issue: Effective March 14, 1949

Third Issue: Effective January 23, 1953

 Amended: Effective May 25, 1956

 Amended: Effective July 1, 1957

Fourth Issue: Effective October 29, 1974

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:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Fruit Preserves (Jams)

Section Page No.

§52.1111 Identity. ................................................. 2

§52.1112 Types of fruit preserves (or jams). ............................. 2

§52.1113 Kinds of fruit preserves (or jams) according to Group I

or Group II designations. .................................... 2

§52.1114 Grades of fruit preserves (or jams). ............................ 3

§52.1115 Recommended fill of container. ............................... 3

§52.1116 Ascertaining the grade. ..................................... 4

§52.1117 Ascertaining the rating for the factors which are scored. ........... 4

§52.1118 Consistency .............................................. 4

§52.1119 Color. ................................................... 5

§52.1120 Absence of defects. ........................................ 6

§52.1121 Flavor. .................................................. 13

§52.1122 Ascertaining the grade of a lot. ............................... 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.
2

§52.1111 Identity.

Fruit preserves (or jams) means preserves or jams as defined in the definitions and

standards of identity for preserves, jams (21 CFR 150.160) issued pursuant to the Federal

Food, Drug, and Cosmetic Act. The solids content of the finished fruit preserves or jams

shall be not less than 65 degrees Brix. No correction is made for water-insoluble solids.

§52.1112 Types of fruit preserves (or jams).

(a) Type I. Fruit preserves (or jams) that are prepared from a single fruit (except

apple) listed in Group I or Group II are "Type I."

(b) Type II. Fruit preserves (or jams) that are prepared from more than a single

fruit listed in Group I or Group II are "Type II."

§52.1113 Kinds of fruit preserves (or jams) according to Group I or Group II

designations.

Group I

Any one singly or in combination with not more than four of the following:

Blackberry (other than Grape.

dewberry). Grapefruit.

Black raspberry. Huckleberry.

Blueberry. Loganberry.

Boysenberry. Orange.

Cherry. Pineapple.

Crabapple. Raspberry, red raspberry.

Dewberry (other than Rhubarb.

boysenberry, loganberry Strawberry.

and youngberry). Tomato.

Tangerine. Yellow Tomato.

Elderberry. Youngberry.

Group II

Any one singly or in combination with not more than four of the following fruits and fruits

in Group I: _1/

Apple (Type II only). Nectarine.

Apricot. Peach (clingstone and freestone).

Cranberry. Pear.

Damson, damson plum. Plum (other than greengage plum and damson plum).

Fig. Quince.

Gooseberry. Red currant, currant (other than black currant).

Greengage, greengage plum.

Guava.
3

§52.1114 Grades of fruit preserves (or jams).

(a) U.S. Grade A or U.S. Grade A for Manufacturing is the quality of fruit and

preserves (or jams) that have a good consistency; that have a good color;

that are practically free from defects; that have a good flavor; and that score

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

outlined in this subpart, Provided: that no fruit preserve or jam shall be

graded, inspected and/or certified as a manufacturing grade product unless

it is suitably designated and/or labeled. Manufacturing grade product shall

not be packaged in containers smaller than the equivalent of a number ten

(No. 10) metal can (603 x 700).

(b) U.S. Grade B is the quality of fruit preserves (or jams) that possess a

reasonably good consistency; that possess a reasonably good color; that are

reasonably free from defects; that possess a fairly good flavor; and that

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

system outlined in this subpart.

(c) Substandard is the quality of fruit preserves (or jams) that fail to meet the

requirements of U.S. Grade B.

§52.1115 Recommended fill of container.

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 purpose of these grades. It

is recommended that each container be filled with fruit preserves (or jams) as full as

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

percent of the volume of the container.

_1/ In accordance with the limits specified in the definitions and standards of identity for

preserves, jams. (21 CFR 150.160).

§52.1116 Ascertaining the grade.

(a) The grade of fruit preserves (or jams) is ascertained by considering, in

conjunction with the requirements of the respective grade, the respective

ratings for the factors of consistency, color, absence of defects, and flavor.

(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

Consistency ...................

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

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

Flavor ........................

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

20

20

20

 40

100
4

§52.1117 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).

§52.1118 Consistency.

(a) General. The factor of consistency refers to the extent of the dispersion and

size of the fruit or fruit particles throughout, and the gel-like properties of the

product; Provided: that any requirements for wholeness of fruit are waived

for products packaged in one and one-half (1-1/2) ounce and smaller

containers; And further provided: that fruit puree as a single fruit ingredient

may not be used.

(b) "A" classification.

(1) Fruit preserves (or jams) that have a good consistency may be given

a score of 17 to 20 points. Good consistency means that the fruit or

fruit particles are dispersed uniformly throughout the product; that the

product has a tender gel or may have no more than a very slight

tendency to flow, except that a slightly less viscous consistency may

be present when the fruit is chiefly in the form of whole or almost

whole units; and that in the following kinds the product does not have

a macerated or pureed appearance, and is made from whole or

almost whole fruit as indicated:
5

(i) Apricots. Halves or pieces or combinations thereof.

(ii) Cherry. Whole or almost whole or pieces of pitted cherries or

combinations thereof.

(iii) Gooseberry. Whole or almost whole berries or combinations

thereof.

(iv) Peach (clingstone and freestone). Slices or pieces or

combinations thereof.

(v) Pineapple. Crushed pieces or small pieces or combinations

thereof.

(vi) Strawberry. Whole or almost whole berries or combinations

thereof.

(2) Fruit preserves (or jams) for manufacturing that have a good

consistency may be given a score of 17 to 20 points. Good

consistency means that the product meets all of the requirements of

(b) (1) of this section; Provided: that the product may have a

moderate to very firm gel but may not be rubbery.

(c) "B" classification. If the fruit preserves (or jams) possess a reasonably

good consistency, a score of 14 to 16 points may be given. Fruit preserves

(or jams) 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 consistency means that the fruit or fruit particles

are dispersed reasonably uniformly throughout the product; and that the

product may be firm but not rubbery or may be noticeably viscous but not

excessively thin.

(d) "SStd" classification. Fruit preserves (or jams) that fail 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 limiting rule).

§52.1119 Color.

(a) "A" classification. Fruit preserves (or jams) that possess a reasonably

good color may be given a score of 17 to 20 points. Good color means that

the color is bright, practically uniform throughout, and characteristic of the

variety or varieties of the fruit ingredients; and that the product is free from

dullness of color due to any cause (including, but not being limited to,

oxidation or improper cooling).
6

(b) "B" classification. If the fruit preserves (or jams) possess a reasonably

good color, a score of 14 to 16 points may be given. Fruit preserves (or

jams) 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 color is reasonably uniform

throughout, and characteristic of the variety or varieties of the fruit

ingredients; however, the color may be slightly dull but may not be off color

due to oxidation or improper processing or improper cooling or other causes.

(c) "SStd" classification. Fruit preserves (or jams) that for any reason fail 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).

§52.1120 Absence of defects.

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

in the applicable kinds, from substances ordinarily removed in the

preparation for the manufacture of fruit preserves (or jams) and includes, but

is not limited to, caps, leaves, stems, seeds, pits, peel, or any portions

thereof; from blemished units, underdeveloped units, or otherwise damaged

units; and from any defects not specifically mentioned that affect the

appearance or edibility of the product.

(1) A cluster of cap stems means three or more joined cap stems.

(2) A cap means a loose or attached full cap or a portion of a cap to

which at least one sepal-like bract or portion thereof is attached. A

short stem that is attached to a cap is considered a part of that cap.

(3) A short stem means a stem that is 1/8 inch or less in length and

which may include the center portion of a cap to which no sepal-like

bract or portion thereof is attached. A short stem that is attached to

a cap is considered a part of that cap.
7

(4) A small stem means a stem that is longer than 1/8 inch but not more

than 1/4 inch in length. A small stem that is attached to a cap is

considered as a defect separate from that cap.

(5) A medium stem means a stem that is longer than 1/4 inch but not

more than 1/2 inch in length. A medium stem that is attached to a cap

is considered as a defect separate from that cap.

(6) A long stem means a stem that is longer that 1/2 inch in length. A

long stem that is attached to a cap is considered as a defect separate

from that cap.

(7) A woody base-stem means any stem in grape preserves (or jams)

with an enlarged woody base approximating 1/16 inch or more in

diameter.

(8) Peel means, with respect to those fruits, such as apples and peaches,

that are commonly prepared for the manufacture of fruit preserves (or

jams) by the removal of the skin or peel, any skin or peel whether or

not it is attached.

(9) Seeds means, with respect to those fruits, such as apples, grapes,

and pears, that are prepared for the manufacture of fruit preserves (or

jams) by the removal of the seeds, the seeds of such fruit. Seeds in

fruit preserves (or jams) prepared from citrus fruits means any seed

or any portion thereof, whether or not fully developed, that measures

more than 3/16 inch in any dimension. Seeds are not considered as

defects in fruit preserves (or jams) prepared from such fruits as figs

and tomatoes.

(10) Pit means, with respect to those fruits, such as apricots, cherries,

plums, and peaches, that are prepared for the manufacture of fruit

preserves (or jams) by the removal of the pits, a whole, intact

pit. Portions of pits include:

(i) A piece of pit which means any portion of a pit that is more

than 1/2 inch in any dimension.

(ii) A small piece of pit which means any portion of a pit that is

not less than 1/4 inch nor more than 1/2 inch in any

dimension;

(iii) And a pit fragment which means any portion of a pit that is

less than 1/4 inch in any dimension.
8

(11) Blemished, underdeveloped, or otherwise damaged means units

of fruit in which the appearance or edible quality is damaged or

blemished because of discolored skin, bruised spots, dark particles,

insect or similar injury, hard areas, or units that are hard and

shrivelled or damaged by mechanical, pathological, or other injury.

(b) "A" classification. Fruit preserves (or jams) that are practically free from

defects may be given a score of 17 to 20 points. Practically free from

defects means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance

(whether of Type I or II), that the defects do not materially affect the

appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not

exceed the allowances for U.S. Grade A as specified in Table I, II, III,

or IV of this section and that any defects whether or not specifically

mentioned in such tables do not materially affect the appearance or

edibility of the product.

(c) "B" classification. If the fruit preserves (or jams) are reasonably free from

defects, a score of 14 to 16 points may be given. Fruit preserves (or jams)

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 with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance

(whether of Type I or II), that the defects do not seriously affect the

appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not

exceed the allowances for U.S. Grade B as specified in Table I, II, III,

or IV of this section and that any defects whether or not specifically

mentioned in such tables do not seriously affect the appearance or

edibility of the product.
9

Table I

Allowances for Defects

Kind of Preserves Grade and Stems Leaves Caps or Other Loose Seeds, Pits, Blemished,

(or Jams) Score Range Portions Extraneous Sepal-Like or Portions Underdeveloped or

 Type I Only

Material Bracts Thereof Otherwise Damaged

Maximum Allowances

Blackberry U.S. Grade A Total of 1 only per 96 ounces 1 per 10 per 2 per 8 ounces

Boysenberry (17-20 points) 8 ounces 8 ounces in

Dewberry seedless

Loganberry

Youngberry U.S. Grade B Total of 1 only per 32 ounces 3 per 20 per 4 per 8 ounces

(14-16 points) 8 ounces 8 ounces in

seedless

Cherry

U.S. Grade A Total of 1 only per 32 ounces ..........

(17-20 points) 32 ounces

1 per 5 per 8 ounces

U.S. Grade B Total of 1 only per 16 ounces ..........

(14-16 points) 32 ounces

1 per 8 per 8 ounces

Blueberry U.S. Grade A Total of 1 large stem or 1 leaf per 8 ounces; ..........

Elderberry (17-20 points) and 1 cluster of cap stems per 8 ounces

Huckleberry

........... 3 per 8 ounces

U.S. Grade B Total of 3 large stems or 3 leaves per 16 ..........

(14-16 points) ounces; and 3 clusters of cap stems per 16

ounces

........... 5 per 8 ounces
10

Table II

Allowances for Defects

Kind of Preserves (or Grade and Stems Leaves Other Seeds, Pits, or Portions Thereof Peel Blemished,

Jams) Score Range Extraneous Underdeveloped or

 Type I Only

Material Otherwise

Damaged

Short Small Medium Long

1/8" over 1/8" over 1/4" Longer Pit or Small Pit

or to 1/4" to 1/2" than pieces pieces fragments

less incl. incl. 1/2" of pit of pit

Maximum Allowances

Apricot U.S. Grade A 1 only per 16 ounces None 1 only 1 only per 1 only 1 only 1 only per No limit 1 unit per

(17-20 points) per 32 200 ounces per 200 per 128 32 ounces 8 ounces

ounces ounces ounces

U.S. Grade B 1 only per 8 ounces None 1 only 1 only per 1 only 1 only 1 only per No limit 4 units per

(14-16 points) per 16 128 ounces per 200 per 64 16 ounces 8 ounces

ounces ounces ounces

Peach U.S. Grade A .....

Nectarine (17-20 points) per 32 ounces per 96 per 64 16 ounces inch per 8 ounces

....... ....... ...... 1 only 1 only per 32 1 only 1 only 1 only per 1 square 2 units per

ounces ounces ounces 16 ounces

U.S. Grade B .....

(14-16 points) per 16 ounces per 48 per 32 8 ounces inch per 8 8 ounces

....... ....... ...... 1 only 3 per 32 1 only 1 only 1 only per 1 square 8 units per

ounces ounces ounces ounces

Damson Plum U.S. Grade A Total of 1 per 8 ounces 1 only per 1 only per 32 ounces No limit 1 unit per

Greengage Plum (17-20 points) 128 ounces 8 ounces

Plum (Others)

U.S. Grade B Total of 3 per 16 ounces 1 only per 32 1 only per 16 ounces No limit 2 units per

(14-16 points) ounces 8 ounces
11

Table III

Allowances for Defects

Kind of Preserves Grade and Stems Leaves Other Loose Sepal- Seeds, Pits, Peel Blemished,

(or Jams) Score Range Extraneous Like Bracts or Portions Underdeveloped

 Type I Only Damaged

Material Thereof or Otherwise

Maximum Allowances

Cranberry U.S. Grade A Total of 1 only per 1 only per 3 per ..........

Currant (Other than (17-20 points) 32 ounces 200 ounces 16 ounces 16 oz. if 8 ounces

black) prepared by

Currant, Red peeling.

Fig

Gooseberry

Rhubarb

Tomato

Tomato, Yellow

1 sq. inch per 2 units per

U.S. Grade B Total of 1 only per 1 only per 5 per ..........

(14-16 points) 32 ounces 128 ounces 16 ounces 8 oz. if 8 ounces

1 sq. inch per 4 units per

prepared by

peeling.

Pineapple

U.S. Grade A ...............

(17-20 points) 8 ounces

.......... ........... .......... ........... 2 units per

U.S. Grade B ...............

(14-16 points) 8 ounces

.......... ........... .......... ........... 4 units per

Grapefruit

Orange

Tangerine

U.S. Grade A Total of 1 per 1 only per ...........

(17-20 points) 32 ounces 200 ounces 16 ounces 8 ounces

1 per ........... 3 units per

U.S. Grade B Total of 1 per 32 1 only per ...........

(14-16 points) ounces 128 ounces 8 ounces 8 ounces

1 per ........... 5 units per
12

Table IV

Allowances for Defects

Kind of Preserves Grade and Stems Leaves Caps or Other Loose Seeds Blemished,

(or Jams) Score Range Portions Extraneous Sepal-Like Underdeveloped

Type I Only Damaged

Short Small Medium Long Material Bracts or Otherwise

1/8" or over 1/8" to over 1/4" to Longer

less 1/4" incl. 1/2" incl. than 1/2"

Maximum Allowances

 Grape

U.S. Grade A 3 short or small thin stems, including only 1 woody base 1 only ........

(17-20 points) stem per 16 oz. per 32 200 ounces ounces per 8 8 ounces

ounces ounces

1 only per 3 per 16 3 seeds 2 unit per

U.S. Grade B 3 short or small thin stems, including only 1 woody base 1 only ........

(14-16 points) stem per 8 oz. per 32 128 ounces ounces per 8 ounces

ounces ounces

1 only per 5 per 16 6 seeds 4 units per 8

 Strawberry

U.S. Grade A 4 per 1/2 Square inch if Measurable by Area 4 units per

(17-20 points) 8 ounces 8 ounces

2 small or medium or long stems, including 1 piece harmless extraneous material ......... . . . . . 

only 1 long stem - or - such as weeds or grass 

= ................................. per 32 ounces ............................... <

U.S. Grade B 8 per 1/2 Square inch if Measurable by Area 8 units per

(14-16 points) 8 ounces 8 ounces

4 small or medium or long stems, including 1 piece harmless extraneous material ......... ........

only 1 long stem - or - such as weeds or grass 

= ................................. per 32 ounce ................................ <

 Raspberry . . . . .

 Raspberry,

 Black

 Raspberry,

 Red

U.S. Grade A 4 per 8 1/2 Square inch if Measurable by Area 4 units per

(17-20 points) ounces 8 ounces

2 small or medium or long stems, including 1 piece harmless extraneous material .........

only 1 long stem - or - such as weeds or grass 

= ................................. per 32 ounces ............................... <

U.S. Grade B 8 per 8 1/2 Square inch if Measurable by Area 8 units per

(14-16 points) ounces 8 ounces

4 small or medium or long stems, including 1 piece harmless extraneous material ......... . . . . . ...

only 1 long stem - or - such as weeds or grass 

= ................................. per 32 ounces ............................... <
13

(d) "SStd" classification. Fruit preserves (or jams) that fail to meet the

requirements for 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 product (this a limiting rule).

(e) Allowances. Ascertaining compliance with, and explanation of, allowances

in Tables I, II, III, and IV:

(1) The term ounces refers to ounces of net weight of any individual

container, of the average net weight of all the containers, or of the

aggregate net weight of all the containers comprising the sample as

may be applicable. The allowances as stated may be interpolated

into other equivalents for containers of other sizes or on an aggregate

basis.

(2) When the unit of the allowance, such as per 200 ounces, is greater

than in individual containers, the net weight of all containers in the

sample may be aggregated to arrive at the approximate quantity by

which to determine compliance with the stated allowance. For

example, in a lot consisting of approximate 8 oz net weight containers

and with defects permitted in 1 per 200 ounces, such defect would be

permitted in a total of not less than twenty-five 8 oz containers

(approximately 200 ounces in the aggregate).

(3) An occasional defect may be permitted if all the containers in a

sample in the aggregate constitute a net weight less than the unit of

allowance, provided such defect, singly or in combination with other

defects, no more than slightly affects the appearance or edibility of

the product.

§52.1121 Flavor.

(a) "A" classification. Fruit preserves (or jams) that possess a good flavor,

may be given a score of 34 to 40 points. Good flavor means:

(1) That the product possesses a good and distinct flavor; and

(2) That the flavor is characteristic of the applicable kind of fruit

ingredient or applicable kinds of fruit ingredients.

(b) "B" classification. If the fruit preserves (or jams) possess a fairly good

flavor, a score of 28 to 33 points may be given. Fruit preserves (or jams) 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). Fairly

good flavor means:
14

(1) That the product possesses a flavor reasonably characteristic of the

applicable kind of fruit ingredient or applicable kinds of fruit

ingredients; and

(2) May possess a slightly caramelized flavor but is free from any bitter

flavor or other objectionable flavor or off flavor of any kind.

(c) "SStd" classification. Fruit preserves (or jams) that fail to meet the

requirements of paragraph (b) 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). 

§52.1122 Ascertaining the grade of a lot.

The grade of a lot of fruit preserves (or jams) 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 (CFR §52.1 through §52.83).

Effective date: The United States Standards for Grades of Fruit Preserves (or Jams)

as hereby amended shall become effective January 4, 1980, and

thereupon will supersede United States Standards for Grades of

Fruits Preserves (or Jams) which have been in effect since October

29, 1974

NOTE: This final rule has been reviewed under the USDA criteria established to

implement Executive Order 12044, Improving Government Regulations. A

determination has been made that this action should not be classified

significant under those criteria. A Final Impact Statement has been prepared

and is available from Processed Products Branch, Fruit and Vegetable

Quality Division, Food Safety and Quality Service, U.S. Department of

Agriculture, Washington, D.C. 20250.

Done at Washington, D.C., on: November 28, 1979

Donald L Houston

Administrator

Food Safety and Quality Service