United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

Grading Manual for

Canned Fruit

Cocktail

Effective January 1977

Reprinted in April 1994
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 any 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 Fruit Cocktail

January 2002

2

Index Page No.

Absence of Defects.....................................................................................................................10

Assigning Score Points

Absence of Defects........................................................................................................ 10

Character..........................................................................................................................12

Uniformity of Size............................................................................................................ 8

BelowStandard in Fill................................................................................................................. 14

BlemishedUnits.......................................................................................................................... .10

Brix............................................................................................................................................... .14

BrokenCherry Halves................................................................................................................. 12

Calyxes..........................................................................................................................................10

Capstems......................................................................................................................................11

Character......................................................................................................................................12

Clearness of the Packing Liquid................................................................................................. 4

Color............................................................................................................................................... 5

Core Material............................................................................................................................... 10

Crushed or Broken Grapes.........................................................................................................10

Determining Proportions of Fruit Ingredients.......................................................................... 14

Determining Size of Diced Units................................................................................................. 7

Drained Weight............................................................................................................................14

FlabbyGrape................................................................................................................................13

Flavor and Odor...........................................................................................................................14

Identity............................................................................................................................................ 3

Interior Stems.............................................................................................................................. 10

PearSeeds...................................................................................................................................11

Peel...............................................................................................................................................11

Pink Staining................................................................................................................................ .. ..5

Pit Material.................................................................................................................................. 11

Processing......................................................................................................................................4

Running of Artificial Color............................................................................................................. 5

Staining From Artificially Colored Cherries.................................................................................5

Texture.......................................................................................................................................... 12

UniformityofSize............................................................................................................................7
Canned Fruit Cocktail

January 2002

3

History

Preparation and processing of a mixture of diced fruits originated in the Food Products

Laboratory of the University of California between the years 1920 and 1925. The original

purpose was to find a favorable outletfor imperfectly shaped pears and peaches sorted out

of the regular canning operation. The product would also help to provide a market for surplus

seedless grapes. The product was turned over to the industry for development. Consumer

acceptance started slowly. Since that time production has increased steadily. Practically all

of the total pack of canned fruit cocktail is produced inCalifornia near the source of the three

main ingredients -

peaches, pears and grapes.

Identity

The U.S. Standards for Grades of Canned Fruit Cocktail do not apply to other mixtures of

diced

or chopped fruits. Canned fruit cocktail is the product represented as defined in the Standard

of Identify (21 CFR 145.135 and 145.136) for canned fruit cocktail and canned artificially

sweetened fruitcocktail, respectively, issued pursuant to the Food,Drug,and Cosmetic Act.

Canned fruitcocktail is a mixture of five fruitingredients. The form or shape of the fruit and the

proper proportions of the five ingredients have been legally standardized by FDA. Any

product which contains less than five fruits, nonspecified fruits, or any nonspecified form or

shape of fruit is not legally CANNED FRUIT COCKTAIL.

Product which is offered for inspection as canned fruit cocktail but which fails the criteria for

proportions of fruitingredients should be certified as CANNEDMIXEDFRUIT. Flag the grade

statement with the appropriate statement which indicates failure of proportions of fruit

ingredients. See File Code 165-A-1.

The five fruit ingredients are as follows:

1. Peaches. Peaches of any yellow variety may be used. The yellow clingstone is

preferred because it has a more attractive appearance and better character after

processing. Peaches are diced from pitted, peeled and washed halves.

2. Pears. Diced pears of any variety are permitted. The Bartlett variety is preferred

because of its flavor and adaptability to processing. The Hardy variety is used if

Bartletts are in short supply.

3. Grapes. FDA Standards of Identify permit whole grapes of any seedless variety, of the

species Vitis vinifera L. or Vitis labrusca L. 
Canned Fruit Cocktail

January 1977

4

4. Pineapple. Pineapple in either the form of sectors (tidbits) or dice is permissible.

Sectors are preferred. The supply of pineapple is imported. It is packed at the point

of origin in No. 10 cans (water pack).

5. Cherries. Natural, sweet, light- colored cherries are permitted in fruitcocktail but the

approximate half of the maraschino is the usual form. Maraschino cherries are

artificially colored. The color must be set to prevent running of the dye and

subsequent staining of other fruits in the cocktail. Cherries may also be artificially

flavored. However, practically all of the cherries used in fruit cocktail are

unflavored. Cherries are purchased in 50 gallon containers from sources in several

States, mainly California and Oregon. Recent FDA action has limited the number of

approved red coloring agents.

Processing.

Automatic machine filling of fruit cocktail is accomplished by passing a line of empty cans

under a battery of hoppers or fillers whichcontainthe fruitingredients. This is called the layer

pack system. Each fruit is added to the container as a separate layer. In other operations,

pear and peach dice are mixed prior to filling. Electronic counting equipment is often used

to add the correct amount of the most expensive ingredients -- pineapple and cherries.

Sirup of the desired Brix is added after filling the containers with fruit. Filled cans are passed

underavacuum siruping machine. Other systems add high-Brix sirup and then add water later

before the can is closed.

Closed containers are passed throughcontinuous cookersand coolers. Coolers should expel

cans at about 95° to 105° F. This temperature evaporates surface moisture before the cans

are stored. Fruit cocktail cased at too high temperature could discolor (darkening of the

light-colored ingredients and pinking of pear dice).

Evaluation of Quality Factors.

Assign the score for score point factors (color, uniformity of size, absence of defects, and

character) which is the lowest score givento any one of the individualfruitingredients. Each

ingredient is permitted the full tolerance but no single ingredient may exceed the allowance.

Clearness of the Packing Liquid.

Observe the liquid against awhite background. This will aid in detecting any off-color. Score

packing liquid based on its appearance in a 1-1/4 inch diameter glass cylinder. Use a fairly

liberal interpretation, especially when the pear ingredient is from ripe fruit. Any dullness of

color or any pink tinge from artificially color cherries or improper cooking is more important

than the presence of flocculent material.

Specialty packs of fruit cocktail in fruit juices or pulps may produce unclear liquid. Grade it

Substandard. Other variations of the packing liquid, such as honey and brown sugar, discolor

the liquid and may cause the sample unit to be Substandard.
Canned Fruit Cocktail

January 1977

5 Reprinted April 1994

Color.

The color of each fruit ingredient is based on its typical color in relationship to maturity and

proper preparation and processing. Uniformity of color (except artificially colored red

cherries) is also considered in scoring the factor of color. Pink staining caused by artificially

colored red cherries is considered in addition to the degree of brightness and uniformity of

color of eachfruitingredient. If pink tinges should be present from any cause other than from

cherries, consider these tinges in evaluating uniformity of color of the individual fruit

ingredients affected.

Running of artificial color is usually more noticeable on the pear and pineapple

ingredient. Staining may appear immediately after canning but often does not take place until

three or four weeks after canning.

Blemished cherries (whether naturalor artificially colored) and unevenly colored cherries

(when artificially colored) are scored as defects and not under the factor of color unless they

are off-color.

The explanations and percentage allowances in Table I of these instructions are guides

only. Score points may be adjusted based on the appearance of the sample unit as a

whole. This guide does not reflect the relative degree of the many possible color variations.

Staining From Artificially Colored Cherries.

Individualunits of fruit cocktail affected by pink staining are scoreable whenthe stains (singly

or in combination on a unit) exceed in the aggregate the area of a circle 3/16 inch in

diameter. Further adjustment inapplying the percentage allowances should be based onthe

overall appearance of the sample unit as it is affected by staining -- very light pink; uniform

intensity; depth or extent; dark pink or deep intensity, etc.
Canned Fruit Cocktail

January 1977

Reprinted April 1994

January 1977Canned Fruit Cocktail

6 Reprinted April 1994

Table I

Scoring Guide for Color

Grade Score Color of Each Fruit Component Pink Staining of Individual Fruit Units (% by wt. of dr. wt.)

20 Bright; practically uniform; characteristic of top "A" or equivalent color

for maturity.

No scoreable staining.

19 Bright; practically uniform; characteristic of minimum "A" or

equivalent color for maturity.

No scoreable staining.

A 18 Bright; practically uniform; characteristic of top "B" or equivalent color

for maturity; no dullness.

1% to 5% inclusive may have scoreable staining, provided

appearance is not more than slightly affected.

17 Bright; practically uniform; characteristic of minimum "B" or

equivalent color for maturity; no dullness. May include 2%, by

weight of grade C color.

6% to 10%, inclusive may have scoreable staining, provided,

appearance is not more than slightly affected.

16 Reasonably bright; reasonably uniform; characteristic of top "C" or

equivalent color for maturity.

11% to 15% inclusive may have scoreable staining, provided,

appearance is not materially affected.

B _1/ 15 Reasonably bright; reasonably uniform; characteristic of mid "C" or

equivalent color for maturity; may be slightly dull but not off-color.

16% to 20% inclusive may have scoreable staining, provided,

appearance is not materially affected.

14 Reasonably bright; reasonably uniform; characteristic of minimum

"C" or equivalent color for maturity; may be slightly dull but not offcolor. May include 5%, by weight, Substandard color.

16% to 20% inclusive may have scoreable staining, provided,

appearance is not materially affected.

SStd _2/ 13 or less Fails to meet foregoing color for any single fruit component or if any

of the fruit components are definitely dull or off-color.

More than 20% scoreable staining or the extent appearance is

definitely affected materially.

_1/ Canned fruit cocktail that is grade B because of staining or dullness (partial limiting rule) shall notbe graded above U.S.

Grade B, regardless of the total score.

_2/ Canned fruit cocktail that falls in the SStd classification shall not be graded above SStd, regardless of the total Score.

Note: U.S. Grade B fruit cocktail must contain at least minimum U.S. Grade B color grapes.
Canned Fruit Cocktail

January 1977

7 Reprinted April 1994

Uniformity of Size.

Size requirements for diced units. 

The cut edge of a diced unit should not exceed 3/4 inch or be small enough to pass through

a5/16inchsquareopening. Approximate diamond-shaped units which meet this requirement

are considered diced units. Units which appear to be chopped and irregularly-shaped chips

are not considered diced. Diced units joined together because of incomplete dicing are

measured as one unit. If the joined edge of the incompletely diced unit exceeds 3/4 inch,

include it with that portion which fails maximum size allowance.

Size requirements for whole grapes. 

Uniformityof size of whole grapes is based on the weight relationship ofthe largest grape to

the smallest grape. Weight varies approximately with the cube of the diameter. An increase

of 1/8 inch (from 1/2 to 5/8 inch) almost doubles the weight (1.95 times). It is expected that

95%, or more, of the grapes will be uniform in size. Disregard occasional small or large

grapes, not to exceed 5%, by count. Score the remaining 95% for uniformityof size. Some

processors use large grapes in one item and small grapes in another item. Whole grapes are

scored for uniformity of size and not for specific size.

Size requirements for cherry halves. 

Use only intact cherry halves to determine uniformity of size. Uniformity of size is based on

the longest dimension of the cut surface of the largest appearing half in relationship to the

longest dimension of the cut surface of the smallest appearing half.

Method for determining the size of diced units. 

Manual sorting of small dice or chips that pass through a 5/16 inch square opening is

slow. For practical inspection purposes. the following procedure will produce reasonable

results.

1. Use a 8 inch diameter sieve with wire-cloth screen of 5/16 inch (or 0.312 inch)

square openings. This sieve should nest between the two standard 8-inch, 8-

mesh sieves;

2. Place 10 to 15 ounces of the dice on the 5/16 inch sieve. Nest this sieve

between the two 8-inch 8-mesh sieves;
Canned Fruit Cocktail

January 1977

8 Reprinted April 1994

3. Submerge in water and float the chips through. Avoid sudden breaking of the

surface of the water with the screen during this process. Allow enough time to

permit all chips to pass through the screen. After washing the small chips

through onto the 8-mesh sieve, pick out all dice over 3/4 inch in any edge

dimension and add to the chips;

4. Weigh the separated portions thatfailrequirements and the portion that meets

the requirements. From the total weight of these drained portions, calculate the

percentage,byweight, of pieces that are smaller than 5/16 inch and those that

are more than 3/4 inch in any edge dimension;

5. Use a gram scale or a scale calibrated to 1/10 ounceforthe determination; and

6. Consider 1/3 to 1/2 of the sample units as a sufficient number of size

determinations unless a problem exists.

Assigning score points for uniformity of size. 

Assign the score for uniformity of size which is the lowest score given to any one of the

individual fruit ingredients. Each ingredient is permitted the full tolerance but no single

ingredient mayexceed the allowance. Allowances permitted in the dimensions of diced units

and sectors are based on each fruit ingredient and not on an aggregate of all the ingredients

(peach, pear, and pineapple). Peach and pear dice may be combined as a short cut(about

half and half), provided, that uniformity of size appears about the same for both

ingredients. Off-size dice shall not exceed 20%, by weight, of each ingredient. Use Table II

as a working guide in allocation of score points for uniformity of size.
Canned Fruit Cocktail

January 1977

Reprinted April 1994

9 Reprinted April 1994

TABLE II

Guide for Assigning Score Points for Uniformity of Size

Grade

Classification

Score Peach Pear (Diced)

Pineapple

(Sectors)

Pineapple

(Whole)

Grapes

(Halves)

CherriesIntact

Grade A

Maximum percent, by weight, of each fruit

ingredient that may fail the required

dimensions.

Maximum weight variation:

Largest to smallest whole

grape (in 95%, by count, of

the most uniform).

Maximum dimension variation: longest cut

surface (of largest cherry to the smallest

cherry).

20 4% 4% 4% 4% Practically none Practically none

19 6% 6% 6% 6% 2 times smallest 25%

18 8% 8% 8% 8% 3 times smallest 33 1/3%

17 10% 10% 10% 10% 3 times smallest 33 1/3%

16 12% 12% 12% 12% 4 times smallest 50%

Grade B

15 15% 15% 15% 15% 4 times smallest 50%

If any one of the fruit ingredients exceeds

15%, by weight, the product shall not be

graded above grade B, regardless of the total

score (this is a partial limiting rule).

14 20% 20% 20% 20% 4 times smallest 50%

Substandard

13

or

less

over

20 %

over 20% over 20% over 20%

if exceeds above if exceeds above

and

BELOW STANDARD IN QUALITY
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January 1977

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Absence of Defects.

Blemished Units.

Peach and Pear Units. 

There is a twilight zone betweenthe U.S.standards and the FDA standards. It is possible

for fruit cocktail to be Substandard and not fail FDA standards.

Weight very closely correlates with count when dicing is reasonably uniform. For practical

purposes in scoring blemished peachand pearunits, use either weight or count-- the one that

is most convenient. In borderline situations, use weight to determine the U.S.grade but use

countto determine FDA BELOW STANDARD IN QUALITY. FDA Standards of Quality for

fruit cocktail are in 21 CFR, Part 145.

Score calyxes, interior stems and core material collectively (the defects may occur singly or

in combination). This will permit more of one kind of defect to occur in the absence of

others. Score 1/2 calyx or more as one calyx.

Allowance 9

Grade A - 1 per 60 ounce net weight (total

contents).

Grade B - 1 per 30 ounces net weight

(total contents)

Grapes.

A blemished grape means any discolored area on or in the grape which singly or in

aggregate materially affects the appearance of the grape

Crushed or broken grapes. The definition of crushed or broken grape is further

described as follows: 

A crushed grape is a grape thatis so severelycrushedthatit possesses anobviously

mashed or mutilated appearance

A broken grape is a grape which has been severed into separate parts or split

completely so as to present an open hinge-like appearance with the unitheld together

by only the external skin and closely adhering flesh.

Portions or fragments of grapes that are the equivalent of one grape are considered as one

grape in determining compliance with percentages by count of grapes. Cracked grapes

without discolorationthatare less severe thanoutlined under broken grapes are considered

as processing cracks and are not scored as defects. Score grapes with processing cracks

under the factor of character. Don't score grapes that are cracked, crushed, or broken by

handling during grading.

Capstems. 

FDA allowances cover only grapes with attached capstems. Loose capstems may be

equally as objectionable. Score loose capstems on an appearance basis and consider

attached capstems at the same time. If there are practically no grapes with attached

capstems, allowmore loose capstems. Allow fewer loose capstems if attached capstems are

near the maximum allowance. Don't be overly technical. Grade the fruit cocktail Substandard
Canned Fruit Cocktail

January 1977

11 Reprinted April 1994

only when the maximum of 10%, by count, of grapes with attached capstems is exceeded

throughout most of the sample units.

Use the following working guide on either official sample units or unofficially submitted

samples:

Practically free from loose capstems - Allowcapstems (both loose and attached)

totalling no more than15% of the number of grapes, including no more than10% of the

grapes which may have attached capstems.

Reasonably free from loose capstems-Allowcapstems (both loose and attached)

totalling anaverage of 20% of the number of grapes including an average of no more

than 10% of the grapes which may have attached capstems. No individual container

in a lot may have more than 30% (both loose and attached) including not more than

20% which may have attached capstems.

Peel. 

The FDA standards base peach peel and pear peel on peel per pound of drained peach

and pear ingredient plus a proportionalweightofpacking liquid. The U.S. standards for grade

B fruit cocktail permit 1/4 square inch of peach and/or pear peel for each pound of net

contents. Not more than 1/4 square inch of pear and/or peach peel may be present in each

16 ounces of fruitcocktail. This does not mean that a total of 1/4 square incheachof peach

peel and pear peel for a total of 1/2 square inch may be present.

Pit material and pear seed. 

The U.S. standards do not have a specific allowance for pit material. The FDA standards

require that the peaches and cherries be pitted; and that the pears be cored. Avoid being

overly technical. Permit a slight amount of pit material or a few pear seeds.

Score only definitely hard pit material as pieces of pit. If the pieces are sharp, deeply

imbedded in the fruit tissue, or injurious to health, disregard the allowance in the working

guide.

Consider each whole pit as 1 piece. When 2 or more pieces of pit are attached to a single

unit of fruit, score as 1 piece.

Consider each pear seed, or the equivalent in pieces as one seed.
Canned Fruit Cocktail

January 1977

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Use the following as a working guide only:

Grades A and B Officially drawn

Unofficially

Submitted

Individual

container

Sample

Average

Individual

container

Pits or portions

thereof; and/or

pear seeds.

(maximum)

7 per #10

3 per #3 cyl

2 per #21⁄2

and smaller

(maximum)

1 per 50

ounces

net weight

(maximum)

2 per #10

1 per can

smaller than

#10

Broken Cherry Halves.

The U.S.standards define a brokencherryhalfas, any portion of a cherry that is definitely

less than an apparent half or a definitely mutilated cherry half. Avoid being overly

technical. Broken cherries occur under good commercial practice. Consider as one unit (or

one approximate half), brokenpieces thatin the aggregate approximate one-half cherry. The

grade A allowance for broken cherryhalves is furtherlimited to not more than an average of

5%,by count. This average applies to officially drawn and unofficially submitted containers.

Assigning score points.

Assign the score for defects which is the lowest score given to any one of the fruit

ingredients. Each ingredient is permitted the full allowance but no single ingredient may

exceed the allowance.

Character.

The factor of character covers texture and tenderness of the fruit ingredients. Judge texture

and tenderness on the basis of the particular style of the fruitingredient after preparationand

processing. Assign the score point for character which is the lowest score given to any

one of the fruit ingredients.
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January 1977

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Grade A.

The texture of the pears and peaches should be equalto or better thangrade B character for

canned diced pears and peaches. Peach units, for example need to have only fairly well

definededges. When Freestone peaches are used, allow a liberal interpretation of fairly well

defined edges. Cherry halves seldom present a problem from the standpoint of character

and need be only reasonably firm.

Pineapple must be grade A

Peaches permit 5 percent, by weight, of peachingredient excessively frayed, mushy, or

not tender.

Pears permit 5 percent, by weight, of pear ingredient to be fairly good character due

to firmness or graininess.

Grapes Must be reasonably plump and firm. Permit 2 percent, by count, flabby

grapes. A flabby grape is defined as a grape where the skinis intact and not

broken, but the interior portion of the grape is missing to the extent that the

grape has s deflated or sunken appearance.

Grade B.

The texture of the pears and peaches should be equalto or better than grade C character for

canned diced pears and peaches. When pears of marked graininess are used, score

character as grade B.

Pineapple must be grade B or better.

Peaches permit 10 percent, byweight, to be excessively frayed,mushy, or firm so as not

to be tender.

Pears permit 10 percent, by weight, to be excessively firm.

Grapes permit 10 percent, by weight, to be flabby grapes.

Substandard

Contains any fruit ingredient that consists predominantly of excessively hard or soft units.
Canned Fruit Cocktail

January 1977

14 Reprinted April 1994

Flavor and Odor.

Normal flavor and odor is a requirement of grades A and B. It is necessary to make

allowance for each specialty pack of fruit cocktail that varies from the regular sirup pack.

These variations of the packing liquid might include some of the following: water, fruit juice

and/or pulp, corn sweetener, nonnutritive or artificial sweetener, honey and/or brown sugar.

Excessive nonnutritive or artificial sweetener might impart an objectionable sharp, bitter, or

acid flavor.

Sample units that are objectionable in flavor for any reason, but edible, are Substandard.

Inedible sample units are considered worse-than-a-deviant.

Weight of Solid Fruit Ingredient.

Drained weights inthe U.S.standards for canned fruit cocktail are not recommended as in

many other U.S. standards. They are based on the FDA Standard of Fill of Container for

canned fruitcocktailand aremandatory. Drained fruit ingredient which is less than 65% of the

water capacity is BELOW STANDARD IN FILL.

Brix.

Make Brix determinations on the liquid or comminuted contents of canned fruit cocktail,

regardless of the kind of packing liquid -- nutritive or nonnutritive sweeteners. Also record the

facts concerning added nonnutritive sweeteners.

Determination of Proportions of Fruit Ingredients.

Legally, canned fruitcocktailmust meetFDA Standards of Identity. Each fruit ingredient must

meet proportion (count and/or percentage by weight) and style (form of fruit, such as dice,

sector, or half) requirement.

Highspeedcaning equipment, underthe best manufacturing practices, will notassure correct

proportions of fruit ingredients inall containers. If a failure occurs, it usually involves the most

expensive ingredients -- pineapple and cherries. The most expensive ingredients are usually

added in such quantities to just barely meet minimum requirements.
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January 1977

15 Reprinted April 1994

Pineapple and cherry units.

The FDA requirement for pineapple and cherry units is to assure that at least the number of

units stated in an approximate serving of 4.5 ounces (128 grams), regardless of the size of

the container or compliance with the proportions, by weight, meet a specific minimum

count. The minimum count requirement for pineapple and cherry units is calculated by dividing

the net contents of the container by4.5 ounces. Any remainder, after dividing, that is greater

than 2 ounces is considered as a full 4.5 ounces. To avoid being overly technical, follow the

guide in Table IV.

Regardless of the count, pineapple and cherry units must also meet the required proportion

by weight. A failure could occur if the size of cherries changes from large to small and no

subsequent adjustment is made in the filling equipment.

Peach, pear, and grape units.

The FDA requirement for peach, pear, and grape units is percent byweight. Table III outlines

this requirement.

Procedure for Officially Drawn Sample Units.

Each Sample Unit:

1. Count all pineapple and cherry units and record the count on the score sheet;

and

2. Compute the average count of pineapple and the average count of cherry units

per container (sample average).

Compliance criteria: The number of containers that fail to meet the requirements of

Table IV does not exceed the acceptance number specified in the sampling plans in

the Regulations.
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January 1977

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Representative Sample Units:

1. Select at random the number of containers from the sample equal to the

acceptance number specified in the sampling plans in the Regulations;

2. Separate each fruit ingredient;

3. Weigh and record the weight of each fruit ingredient;

4. Total the weights of all of the fruit ingredients in eachcontainer (do notuse the

original drained weight value); and

5. Compute the percent by weight of each fruit ingredient in the container.

Compliance Criteria:

1. None of the containers fail to meet the requirements of Good Commercial

Practice of Table III; and

2. The average of the random sample units meets FDA requirements for

proportions of ingredients, by weight.

Table III

Fruit Ingredients FDA Requirements Good Commercial 

Practice

Not Less Than Not More Than

By Weight

Peaches (Diced) 30% 50% 20% to 60%

Pears (Diced) 25% 45% 15% to 55%

Pineapple (Sectors or

Diced)

 6% 16% Not more than the deviant

rate may fail the specified

(Not less than 2 sectors count in Table IV

or 3 dice for each 4.5 oz

of product and each

fraction thereof greater

than 2 ounces

Grapes (Seedless) 6% 20% 3% to 30%

Cherries

2% 6% Not more than the deviant

rate may fail the specified

Not less than 1 count in Table IV

approximate half for each

4.5 oz of product, and

each fraction thereof

greater than 2 ounces
Canned Fruit Cocktail

January 1977

17 Reprinted April 1994

Table IV

Container Size Minimum Count Pineapple/Cherry

(Based on declared contents) Pineapple

Sectors

Pineapple

Dice

Cherry

Halves 1/

8Z; Buffet 4 6 2

300 (labeled up to and including 15.5 oz. 6 9 3

#1 Tall; 303; #2; and 300 (Labeled exceeding 15.5 oz) 8 12 4

2-1/2 14 21 7

10 48 72 24

1/ Approximate half = broken pieces that in aggregate approximate one-half cherry.

Alternate Average Weight Method for In-Plant Inspection.

1. Select a sample unit approximately every two hours during production or

whenever the size of the cherry or pineapple ingredient is changed;

2. Weigh 100 units each of cherries and pineapple. Divide by 100 to obtain the

average weight of cherry and pineapple units. Record the average weight for

each of these ingredients;

3. Record the count of cherry and pineapple units in individual containers,

aggregate broken pieces and count to the nearest one-half unit;

4. Calculate the average count of each ingredient;

5. Calculate the ingredient weight for each container by multiplying the average

unit weight in 2 (above), by the count in 3 (above); and

6. Calculate the ingredient weight for the production shift by multiplying the

average unit weight in 2 (above), by the average count in 4 (above).

Score sheets or other records should indicate the use of this method. Record Ave.

Wt. Method in a conspicuous area of the records.

THIS METHOD DOES NOT EXCUSE THE PROCESSOR FROM MEETING FDA

REQUIREMENTS FOR PROPORTION OF INGREDIENTS.
Canned Fruit Cocktail

January 1977

18 Reprinted April 1994

Procedure for Unofficial Samples.

Each Sample Unit:

1. Count all pineapple and cherry units and record the count on the score sheet;

and

2. Compute the average count of pineapple,and the average count of cherryunits

for each 4.5 ounces of product for each individual can. (Do not average

containers, if more than one container is examined).

Compliance criteria: Each container must meet FDA requirements.

Worst Sample Unit (If More than One Container is Inspected):

1. Select the container which appears to be least uniform as to proportion of

ingredients;

2. Separate each fruit ingredient;

3. Weigh and record the weight of each fruit ingredient;

4. Total the weights of all the fruit ingredients in the container (do not use the

original drained weight value); and

5. Compute the percent by weight of each fruit ingredient in the container.

Compliance criteria: If the container selected as least uniform as to proportions of

ingredients meets FDA requirements, further checking of any additional containers is

not necessary.

If the worst container fails requirements, further checking of any additional containers

is necessary. (Do not average containers. Eachunofficialcontainer must stand onits

own).