United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Peas and Carrots

Effective date March 20, 1955
This is the first issue of the United States Standards for Grades of Frozen Peas and

Carrots. This issue was published in the FEDERAL REGISTER of February 17, 1955 (20

FR 1010) to become effective March 20, 1955.

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 issues 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 Frozen Peas and Carrots

Section Page No.

§52.2501 Product description. ........................................ 2

§52.2502 Kinds, types, styles, and proportions of vegetables. ................ 2

§52.2503 Grades of frozen peas and carrots. ............................. 2

§52.2504 Ascertaining the grade. ...................................... 3

§52.2505 Ascertaining the rating for the factors which are scored. ............ 4

§52.2506 Color. ................................................... 4

§52.2507 Defects. .................................................. 5

§52.2508 Character. ................................................ 7

§52.2509 Ascertaining the grade of a lot. ............................... 9

§52.2510 Score sheet for frozen peas and carrots. ....................... 10

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

§52.2501 Product description.

Frozen peas and carrots is the product prepared from the fresh, clean, sound, immature

seed of the common garden pea (Pisum sativum) and the fresh, clean, sound roots of the

carrot plant (Daucus carota sativa). The peas are prepared by shelling, washing, sorting,

and blanching. The carrots are prepared by washing, sorting, trimming, peeling, cutting

into approximate cubes, and blanching. The prepared ingredients are properly drained

and mixed; are frozen in accordance with good commercial practice; and are maintained

at temperatures necessary for the preservation of the product.

§52.2502 Kinds, types, styles, and proportions of vegetables.

(a) The kinds, types, styles, and proportions of the vegetables are as follows:

(1) Peas. Not less than 50 percent, by weight, of Early type or Sweet

type peas.

(2) Carrots. Not less than 25 percent, by weight, of dices style carrots,

predominantly 1/4 inch to 3/8 inch cubes.

(b) Compliance with the requirement for proportions of ingredients will be

determined by averaging the total weight of each ingredient in all containers

in the sample: Provided, That any deviation from the requirement for

proportions of ingredients in any one sample does not exceed that expected

under good commercial practice.

(c) The percentage, by weight, of the carrot ingredient consisting of units

markedly smaller than one-half the volume of, or markedly larger than, the

predominanting size of the dice is determined by separating all such units

from the carrot ingredient composited from all of the containers in the

sample, weighing the units, and dividing the aggregate weight of all such

units by the aggregate weight of the carrot ingredient as determined in

paragraph (b) of this section.

§52.2503 Grades of frozen peas and carrots.

(a) U.S. Grade A or U.S. Fancy is the quality of frozen peas and carrots in

which each vegetable possesses similar varietal characteristics; in which the

vegetables possess a good color, are practically free from defects, possess

a good character, possess a good flavor, and score not less than 90 points

when scored in accordance with the scoring system outlined in this subpart.
3

(b) U.S. Grade B or U.S. Extra Standard is the quality of frozen peas and

carrots in which each vegetable possesses similar varietal characteristics;

in which the vegetables possess a reasonably good color, are reasonably

free from defects, possess a good flavor, and score not less than 80 points

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

(c) U.S. Grade C or U.S. Standard is the quality of frozen peas and carrots in

which each vegetable possesses similar varietal characteristics; in which the

vegetables possess a fairly good color, are fairly free from defects, possess

a fairly good character, possess a fairly good flavor, and score not less than

70 points when scored in accordance with the scoring system outlined in this

subpart.

(d) Substandard is the quality of frozen peas and carrots that fail to meet the

requirements of U.S. Grade C or U.S. Standard.

§52.2504 Ascertaining the grade.

(a) The grade of frozen peas and carrots is ascertained by considering the

factors of quality which are not scored and those which are scored, as

follows:

(1) Factors which are not scored.

(i) Varietal characteristics.

(ii) Flavor.

(2) Factors which are scored. 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

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

Defects .......................

Character .....................

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

40

20

 40

100

(b) The scores for the factors of color and defects are determined immediately

after thawing so that the product may be handled as individual units. The

evaluation of the factors of flavor and character is made immediately after

thawing and after cooking the product.
4

(c) Good flavor means that the product and each of the vegetables has a good,

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

objectionable odors of any kind.

(d) Fairly good flavor means that the product after cooking may be lacking in

good flavor and odor but is free from objectionable flavors and objectionable

odors of any kind.

§52.2505 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, 18 to 20 points means 18,

19, or 20 points).

§52.2506 Color.

(a) General. The factor of color refers to the overall appearance of the product

and to the color and brightness of the vegetables individually.

(b) "A" classification. Frozen peas and carrots which possess a good color

may be given a score of 36 to 40 points. Good color means that the product

possesses a color that is bright and typical of young and tender peas and

tender diced carrots and that the appearance of the product is not more than

slightly affected by variations in the color of the carrots and of the peas.

(c) "B" classification. If the frozen peas and carrots possess a reasonably

good color, a score of 32 to 35 points may be given. Frozen peas and

carrots that fall into this classification shall not be graded above U.S. Grade

B or U.S. Extra Standard regardless of the total score for the product (this is

a limiting rule). Reasonably good color means that the product possesses

a color that is reasonably bright and typical of reasonably young and

reasonably tender peas and tender diced carrots, and that the appearance

of the product is not materially affected by variations in the color of the

carrots and of the peas.

(d) "C" classification. If the frozen peas and carrots possess a fairly good

color, a score of 28 to 31 points may be given. Frozen peas and carrots that

fall into this classification shall not be graded above U.S. Grade C or U.S.

Standard regardless of the total score for the product (this is a limiting rule).

Fairly good color means that the product possesses a color that is typical

of fairly young and fairly tender peas and reasonably tender dived carrots,

may be dull but not off color, and the color of each ingredient may be

variable but not to the extent that the appearance of the product is seriously

affected.
5

(e) "SStd" classification. If the frozen peas and carrots fail to meet the

requirements of paragraph (d) of this section, a score of 0 to 27 points may

be given and the product shall not be graded above Substandard regardless

of the total score for the product (this is a limiting rule).

§52.2507 Defects.

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

harmless extraneous material, damaged units, seriously damaged units, and

any other defects which detract from the appearance or edibility of the

product.

(1) Harmless extraneous material means vegetable material common

to the pea or carrot plant, such as leaves, stems or pods, and

predominantly spherical or cylindrical harmless material from other

plants, such as thistly buds, nightshade berries, or seeds, which are

succulent and similar in color to frozen peas.

(2) Damaged unit means any pea or carrot dice that is affected by

discoloration or other blemish to the extent that the appearance or

edibility of the unit is materially affected and has the following specific

meanings with respect to each vegetable:

(i) Peas. Any spotted or off-colored pea (such as brown, gray,

cream, or yellow-white).

(ii) Carrots. Any unit possessing an unpeeled area greater than

the area of a circle 1/8 inch in diameter; and any unit

blemished by internal or external discoloration, by sunburn or

green color, or by other means.

(3) Seriously damaged unit means a pea or carrot dice that is damaged

to the extent that the appearance and edibility of the unit is seriously

affected and includes units with very dark spots or discolored units

and other similar injury regardless of the area affected.

(4) Other defects means any defects not specially mentioned that affect

the appearance or edibility of the product and include but are not

limited to the following:

(i) Peas. Mashed peas, broken peas, loose cotyledons, loose

skins, and any portions thereof.
6

(ii) Carrots. Crushed, broken, cracked or irregularly shaped units;

units with excessively frayed edges and surfaces; and units

markedly smaller than one-half the volume of, or markedly

larger than, the predominating size of the dice.

(b) "A" classification. Frozen peas and carrots that are practically free from

defects may be given a score of 18 to 20 points. Practically free from

defects means compliance with the following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot

material having an aggregate area of 3/16 square inch, or one

spherical or cylindrical piece of other harmless extraneous vegetable

material, for each 40 ounces of the product.

(2) Not more than 10 damaged and seriously damaged units for each 10

ounces of the product of which not more than 2 units are seriously

damaged: Provided, That damaged and seriously damaged units,

either singly or in combination, no more than slightly affect the

appearance or eating quality of the product.

(3) Not more than 12 percent, by weight, of the carrot ingredient consists

of units markedly smaller than one-half the volume of, or markedly

larger than, the predominating size of the dice: Provided, That not

more than twice this allowance of 24 percent, by weight, of such units

may be present in any single sample.

(4) Other defects, individually or collectively, do not more than slightly

affect the appearance of the product.

(c) "B" classification. If the frozen peas and carrots are reasonably free from

defects a score of 16 or 17 points may be given. Frozen peas and carrots

that fall into this classification shall not be graded above U.S. Grade B or

U.S. Extra Standard regardless of the total score for the product (this is a

limiting rule). Reasonably free from defects means compliance with the

following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot

material having an aggregate area of 3/8 square inch, or two spherical

or cylindrical pieces of other harmless vegetable material for each 40

ounces of the product.

(2) Not more than 14 damaged and seriously damaged units for each 10

ounces of the product of which not more than 3 units are seriously

damaged: Provided, That damaged and seriously damaged units,

either singly or in combination, do not materially affect the

appearance or edibility of the product.
7

(3) Not more than 17 percent, by weight, of the carrot ingredient consists

of units markedly smaller than one-half the volume of, or markedly

larger than, the predominating size of the dice: Provided, That not

more than twice this allowance or 34 percent, by weight, of such units

may be present in any single sample.

(4) Other defects, individually or collectively, do not materially affect the

appearance or eating quality of the product.

(d) "C" classification. If the frozen peas and carrots are fairly free from defects

a score of 14 or 15 points may be given. Frozen peas and carrots that fall

into this classification shall not be graded above U.S. Grade C or U.S.

Standard regardless of the total score for the product (this is a limiting rule).

Fairly free from defects means compliance with the following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot

material having an aggregate area of 3/4 square inch, or three

spherical or cylindrical pieces of other harmless vegetable material for

each 40 ounces of the product.

(2) Not more than 17 damaged and seriously damaged units for each 10

ounces of the product of which not more than 5 units are seriously

damaged: Provided, That the damaged and seriously damaged

units, either singly or in combination, do not seriously affect the

appearance or eating quality of the product.

(3) Not more than 25 percent, by weight, of the carrot ingredient consists

of units markedly smaller than one-half the volume of, or markedly

larger than, the predominating size of the dice: Provided, That not

more than twice this allowance or 50 percent, by weight, of such units

may be present in any single sample.

(4) Other defects, individually or collectively, do not seriously affect the

appearance of the product.

(e) "SStd" classification. Frozen peas and carrots that fail to meet the

requirements of paragraph (d) 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).

§52.2508 Character.

(a) General. The factor of character refers to the tenderness and maturity of the

peas; and the tenderness and degree of freedom from stringy or coarse

fibers in the carrots; and to the tenderness of the combined vegetables after

cooking.
8

(b) Meaning of terms. Unless indicated otherwise the meaning of the terms

pertaining to the tenderness and maturity of each vegetable prior to cooking

are the same as those in the applicable United States standards for grades

of the respective frozen product.

(c) "A" classification. Frozen peas and carrots which possess a good

character may be given a score of 36 to 40 points. Good character means

that the combined vegetables after cooking are tender and that each

vegetable prior to cooking meets the following requirements:

(1) Peas. The peas are reasonably tender and are the equivalent of

frozen peas that would score not less than 34 points for the factor or

tenderness and maturity as outlined in the United Stated

Standards for Grades of Frozen Peas.

(2) Carrots. The carrots are tender, not fibrous, and possess a

practically uniform texture.

(d) "B" classification. If the frozen peas and carrots possess a reasonably

good character a score of 32 to 35 points may be given. Frozen peas and

carrots that fall into this classification shall not be graded above U.S. Grade

B or U.S. Extra Standard regardless of the total score for the product (this is

a limiting rule). Reasonably good character means that the combined

vegetables after cooking are reasonably tender and that each vegetable prior

to cooking meets the following requirements:

(1) Peas. The peas are reasonably tender and are the equivalent of

frozen peas that would score not less than 32 points for the factor of

tenderness and maturity as outlined in the United States

Standards for Grades of Frozen Peas.

(2) Carrots. The carrots are tender, not fibrous, and possess a

practically uniform texture.

(e) "C" classification. If the frozen peas and carrots possess a fairly good

character a score of 28 to 31 points may be given. Frozen peas and carrots

that fall into this classification shall not be graded above U.S. Grade C or

U.S. Standard regardless of the total score for the product (this is a limiting

rule). Fairly good character means that the combined vegetables after

cooking are fairly tender and that each vegetable prior to cooking meets the

following requirements:

(1) Peas. The peas are at least fairly tender.
9

(2) Carrots. The carrots are at least reasonably tender, may be variable

in texture but are not tough or hard, and there may be present a few

units which possess a coarse fibrous texture.

(f) "SStd" classification. Frozen peas and carrots that fail to meet the

requirements of paragraph (d) 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).

§52.2509 Ascertaining the grade of a lot. 

The grade of a lot of frozen peas and carrots 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 (§52.1 to §52.83).
10

§52.2510 Score sheet for frozen peas and carrots.

Size and kind of container ................................................................

Container mark or identification ...........................................................

Label ...............................................................................

Net weight (ounces) ....................................................................

Kinds of ingredients weight Proportion of ingredients

Aggregate

each

ingredient

Peas: ( ) sweet; ( ) early ........................

Carrots: diced (approx. ".." cubes) ................

Grand total weight ........................

...... oz.

...... oz.

...... oz.

....................... %

....................... %

.................... 100%

Factors Score Points

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

Defects ......................................

Character ....................................

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

40 "B" 32-35 _1/

20 "B" 16-17 _1/

40 "B" 32-35 _1/

 

100

"A" 36-40

"C" 28-31 _1/

"SStd" 0-27 _1/

"A" 18-20

"C" 14-15 _1/

"SStd" 0-13 _1/

"A" 36-40

"C" 28-31 _1/

"SStd" 0-27 _1/

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

Grade ................................................................................

_1/ Indicates limiting rule.
11

The United States Standards for Grades of Frozen Peas and Carrots (which is the first

issue) contained in this subpart shall become effective 30 days after publication hereof in

the Federal Register.

Dated: February 14, 1955

/s/ 

[Seal] Roy W. Lennartson,

 Deputy Administrator,

Marketing Services.

[F.R. Doc. 55-1405; Filed, Feb. 16, 1955; 9:04 a.m.]