United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Green Beans and

Frozen Wax Beans

Effective date August 19, 1996
This is the seventh issue of the United States Standards for Grades of Frozen Green

Beans and Frozen Wax Beans published in the FEDERAL REGISTER of July 19, 1996

(61 FR 37663) to become effective August 19, 1996. This issue supersedes the sixth

issue, as amended which has been in effect since July 11, 1983.

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. 0726, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Frozen Green Beans and Frozen Wax Beans

Section Page No.

§52.2321 Product description. ........................................ 2

§52.2322 Styles. ................................................... 2

§52.2323 Types. ................................................... 2

§52.2324 Kinds of pack. ............................................. 3

§52.2325 Definitions of terms. ........................................ 3

§52.2326 Grades. .................................................. 6

§52.2327 Factors of quality. .......................................... 7

§52.2328 Allowances for defects. ...................................... 9

§52.2329 Sample size .............................................. 19

§52.2330 Quality requirement criteria. ................................. 19

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

§52.2321 Product description.

Frozen green beans and frozen wax beans, hereinafter called frozen beans, means the

frozen product prepared from the clean, sound, succulent pods of the bean plant. The

pods are stemmed, washed, blanched, sorted, and properly drained. The product is frozen

in accordance with good commercial practice and maintained at temperatures necessary

for the preservation of the product.

§52.2322 Styles.

(a) Whole means frozen beans consisting of whole pods, which after removal

of either or both ends, are not less than 44 mm (1.75 in) in length.

(b) Cut or cuts means frozen beans consisting of pods that are cut transversely

into pieces less than 70 mm (2.75 in) but not less than 19 mm (0.75 in) in

length.

(c) Short cut or short cuts means frozen beans consisting of pieces of pods of

which 75 percent or more are less than 19 mm (0.75 in) in length and not

more than 1 percent are more than 32 mm (1.25 in) in length.

(d) Mixed means a mixture of two or more of the following styles of frozen

beans: whole, cut, or short cut.

(e) Sliced lengthwise, or French style means frozen green beans consisting

of pods that are sliced lengthwise.

§52.2323 Types.

The type of frozen beans is not incorporated in the grades of finished product, since it is

not a factor of quality. The types of frozen beans are described as round type and

Romano or Italian type.

(a) Round type means frozen beans having a width not greater than 1-1/2 times

the thickness of the beans.

(b) Romano or Italian type means frozen beans having a width greater than 1-

1/2 times the thickness of the beans.
3

§52.2324 Kinds of pack.

The kind of pack of frozen beans is not incorporated in the grades of finished product,

since it is not a factor of quality. The kinds of pack of frozen beans are described as

regular process, extended blanch process, and special pack.

(a) Regular process means the frozen beans are processed in such a manner

that the brightness is not affected by the process.

(b) Extended blanch process means the frozen beans are intentionally

processed in such a manner that the brightness is affected by the process.

(c) Special pack means the frozen bean pack intentionally contains beans of

two or more varietal characteristics (such as a mixture of green and wax

beans).

§52.2325 Definitions of terms.

(a) Acceptable Quality Level (AQL) means the maximum percent of defective

units or the maximum number of defects per hundred units of product that,

for the purpose of acceptance sampling, can be considered satisfactory as

a process average.

(b) Blemish.

(1) Minor blemish means any unit which is affected by scars,

pathological injury, insect injury or other means in which the

aggregate area affected exceeds the area of a circle 3 mm (0.125 in)

in diameter or the appearance or eating quality of the unit is slightly

affected.

(2) Major blemish means any unit which is affected or damaged by

discoloration or any other means to the extent that the appearance or

eating quality of the unit is more than slightly affected.

(3) Total blemish means the total of the major and minor blemishes.

(c) Brightnessmeans the extent that the overall appearance of the sample unit

as a mass is affected by dullness. (Applies to regular process only).

(1) Grade A: Not affected.

(2) Grade B: Slightly affected.
4

(3) Grade C: Materially affected.

(4) Substandard: Seriously affected.

(d) Character.

(1) Round type - Green Beans.

(i) Good character means the pods are full fleshed; after

cooking, the pods are tender and the seeds are not mealy.

(ii) Reasonably good character means the pods are reasonably

fleshy; after cooking, the pods are tender and the seeds are

not mealy.

(iii) Fairly good character means the pods have not entirely lost

their fleshy structure; after cooking, the pods are fairly tender

and the seeds may be slightly mealy.

(iv) Poor character means the beans fail the requirements for

fairly good character.

(2) Round type - Wax Beans.

(i) Good character means the pods are full fleshed and may

show slight breakdown of the flesh between seed cavities; after

cooking, the pods are tender and the seeds are not mealy.

(ii) Reasonably good character means the pods are reasonably

fleshy and may show substantial breakdown of the flesh

between the seed cavities; after cooking, the pods are tender

and the seeds are not mealy.

(iii) Fairly good character means the pods may show total

breakdown of the flesh between the seed cavities with no

definite seed pocket, but still retain flesh on the inside pod

wall; after cooking, the pods are fairly tender and the seeds

may be slightly mealy.

(iv) Poor character means the beans fail the requirements for

fairly good character.

(3) Romano or Italian type.
5

(i) Good character means the pods have a full inner membrane,

typical of the variety and are tender after cooking.

(ii) Reasonably good character means the pods have a

reasonably well developed inner membrane and are

reasonably tender after cooking.

(iii) Fairly good character means the pods may lack an inner

membrane; and are fairly tender after cooking.

(iv) Poor character means the beans fail the requirements for

fairly good character.

(e) Color defective means a unit that varies markedly from the color that is

normally expected for the variety and grade.

(f) Defect means any nonconformance of a unit of product from a specified

requirement of a single quality characteristic.

(g) Extraneous vegetable material (EVM) means harmless vegetable material

(other than the bean pods) including, but not limited to, stalk, vine material,

[vine material with stem(s) attached], leaves of the bean plant, and leaves or

portions of other harmless plants.

(h) Fiber.

(1) Edible fiber means fiber developed in the wall of the bean pod that,

after cooking, is noticeable upon chewing, but can be consumed with

the rest of the bean material without objection.

(2) Inedible fiber means fiber developed in the wall of the bean pod that,

after cooking, is objectionable upon chewing and tends to separate

from the rest of the bean material.

(i) Flavor and odor. Good flavor and odor means the product, after cooking,

has a characteristic green bean or wax bean flavor and odor typical of the

varietal type and is free from objectionable flavors and odors.

(j) Mechanical damage means a unit, in all styles except French, that is broken

or split into two parts (equals 1 defect), is crushed, or is damaged by

mechanical means to such an extent that the appearance is seriously

affected; and for whole and cut styles has very ragged edges that are

greater than 8 mm (5/16 in).
6

(k) Short piece means a unit in cut style, that is less than 13 mm (0.50 in) in

length, and a unit in whole style that is less than 44 mm (1.75 in) in length,

measured along the longest dimension parallel to the bean suture line.

(l) Single sample unit means the amount of product specified (500 grams for

French style and 400 units for all other styles) to be used for unofficial

inspection. It may be:

(1) The entire contents of a container;

(2) A portion of the contents of a container; or

(3) A combination of the contents of two or more containers.

(m) Sloughing means the separation of the outer surface layer of tissue from the

pod.

(n) Small pieces and odd cuts, in French style only, mean pieces of pod less

than 19 mm (0.75 in) in length or pieces of pod not conforming to the normal

appearance of a sliced lengthwise bean unit.

(o) Stem means any part or portion (loose or attached) of the hard or tough

fibrous material that attaches the bean pod to the vine. 

(p) Tolerancemeans the percentage of defective units allowed for each quality

factor for a specified sample size.

(q) Unit means a bean pod or any individual portion thereof.

§52.2326 Grades.

(a) U.S. Grade A is the quality of frozen beans that:

(1) Meets the following prerequisites in which the beans:

(i) Have similar varietal characteristics (except special packs); 

(ii) Have a good flavor and odor;

(iii) Have a good overall brightness that is not affected by dullness

(regular process only); and

(iv) Are not materially affected by sloughing.
7

(2) Is within the limits for defects as specified in Section 52.2328, as

applicable for the style.

(b) U.S. Grade B is the quality of frozen beans that:

(1) Meets the following prerequisites in which the beans:

(i) Have similar varietal characteristics (except special packs);

(ii) Have a good flavor and odor;

(iii) Have a reasonably good overall brightness (regular process

only); and

(iv) Are not materially affected by sloughing.

(2) Is within the limits for defects as specified in Section 52.2328, as

applicable for the style.

(c) U.S. Grade C is the quality of frozen beans that:

(1) Meets the following prerequisites in which the beans:

(i) Have similar varietal characteristics (except special packs);

(ii) Have a good flavor and odor; 

(iii) Have a fairly good overall brightness (regular process only);

and

(iv) Are not seriously affected by sloughing.

(2) Is within the limits for defects as specified in Section 52.2328, as

applicable for the style.

(d) Substandard is the quality of frozen beans that fail the requirements of

U.S. Grade C.

§52.2327 Factors of quality.

The grade of frozen beans is based on requirements for the following quality factors:

(a) Prerequisite quality factors. 
8

(1) Varietal characteristics (except special packs);

(2) Flavor and odor;

(3) Brightness (regular process only); and

(4) Sloughing.

(b) Classified quality factors. 

(1) Extraneous vegetable material (EVM);

(2) Stems;

(3) Major blemishes;

(4) Total blemishes;

(5) Mechanical damage;

(6) Short pieces (Cut, Whole Style);

(7) Small pieces and odd cuts (French Style);

(8) Color defectives;

(9) Character;

(10) Inedible fiber; and

(11) Edible fiber.
9

§52.2328 Allowances for defects.

Table I

Prerequisite Factors for Frozen Green Beans

and Wax Beans _1/

Factors Grade A Grade B Grade C

Varietal Similar Similar Similar

Characteristics

Flavor and Odor Good Good Good

Brightness Good Reasonably Good Fairly Good

Sloughing Not Materially Not Materially Not Seriously

Affected Affected Affected

_1/ Determined container-by-container.
10

Table II

Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans

Grade A

Sample Units x Sample Unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

0.25 0.162 Extraneous Vegetable Material 2 2 4 7 13 19 26

0.75 0.58 Stems 5 6 11 20 39 60 81

1.25 1.02 Major Blemishes 7 10 18 33 65 101 136

3.75 3.30 Total Blemishes (Major + Minor) 19 27 50 94 193 304 415

3.00 2.60 Mechanical Damage 16 22 40 75 154 242 330

20.00 19.10 Short Pieces, Whole Style 89 130 251 490 1040 1664 2285

8.50 7.90 Short Pieces, Cut Style 41 59 111 212 444 706 966

1.75 1.48 Edible Fiber 10 14 25 45 91 142 193

0.10 0.05 Inedible Fiber 1 1 2 3 5 7 10

5.50 5.00 Color Defectives 27 39 73 138 286 454 620

10.75 10.10 Character - "B" 50 72 138 266 561 894 1225

1.25 1.02 Character - "C" 7 10 18 33 65 101 136

0.10 0.05 Character - "SStd" 1 1 2 3 5 7 10

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
11

Table IIa

Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans

Grade B

Sample Units x Sample unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

.50 0.366 Extraneous Vegetable Material 3 4 8 13 26 40 53

1.50 1.25 Stems 8 12 21 39 78 122 165

2.50 2.17 Major Blemishes 13 19 34 64 130 204 278

6.75 6.20 Total Blemishes (Major + Minor) 33 47 88 169 352 559 763

6.00 5.50 Mechanical Damage 30 42 79 151 314 498 680

N/A N/A Short Pieces, Whole Style N/A N/A N/A N/A N/A N/A N/A

12.50 11.80 Short Pieces, Cut Style 58 84 160 309 652 1040 1426

4.50 4.00 Edible Fiber 22 32 59 112 232 366 500

1.50 1.25 Inedible Fiber 8 12 21 39 78 122 165

10.75 10.10 Color Defectives 50 72 138 266 561 894 1225

N/A N/A Character - "B" N/A N/A N/A N/A N/A N/A N/A

10.75 10.10 Character - "C" 50 72 138 266 561 894 1225

1.25 1.02 Character - "SStd" 7 10 18 33 65 101 136

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
12

Table IIb

Acceptance Numbers for Whole, and Cut Style Frozen Green Beans and Wax Beans

Grade C

Sample Units x Sample unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

1.00 0.80 Extraneous Vegetable Material 6 8 15 26 52 80 108

3.00 2.60 Stems 16 22 40 75 154 242 330

3.75 3.30 Major Blemishes 19 27 50 94 193 304 415

12.75 12.00 Total Blemishes (Major + Minor) 58 85 162 314 663 1057 1449

10.75 10.10 Mechanical Damage 50 72 138 266 561 894 1225

N/A N/A Short Pieces, Whole Style N/A N/A N/A N/A N/A N/A N/A

18.25 17.40 Short Pieces, Cut Style 82 119 230 448 950 1519 2085

8.50 7.90 Edible Fiber 41 59 111 212 444 706 966

3.75 3.30 Inedible Fiber 19 27 50 94 193 304 415

17.75 16.90 Color Defectives 80 116 224 435 923 1476 2027

N/A N/A Character - "B" N/A N/A N/A N/A N/A N/A N/A

N/A N/A Character - "C" N/A N/A N/A N/A N/A N/A N/A

10.75 10.10 Character - "SStd" 50 72 138 266 561 894 1225

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
13

Table III

Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans

Grade A

Sample Units x Sample unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

0.25 0.162 Extraneous Vegetable Material 2 2 4 7 13 19 26

0.75 0.58 Stems 5 6 11 20 39 60 81

1.25 1.02 Major Blemishes 7 10 18 33 65 101 136

3.75 3.30 Total Blemishes (Major + Minor) 19 27 50 94 193 304 415

3.00 2.60 Mechanical Damage 16 22 40 75 154 242 330

1.75 1.48 Edible Fiber 10 14 25 45 91 142 193

0.10 0.05 Inedible Fiber 1 1 2 3 5 7 10

5.50 5.00 Color Defectives 27 39 73 138 286 454 620

10.75 10.10 Character - "B" 50 72 138 266 561 894 1225

1.25 1.02 Character - "C" 7 10 18 33 65 101 136

0.10 0.05 Character - "SStd" 1 1 2 3 5 7 10

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
14

Table IIIa

Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans

Grade B

Sample Units x Sample unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

0.50 0.366 Extraneous Vegetable Material 3 4 8 13 26 40 53

1.50 1.25 Stems 8 12 21 39 78 122 165

2.50 2.17 Major Blemishes 13 19 34 64 130 204 278

6.75 6.20 Total Blemishes (Major + Minor) 33 47 88 169 352 559 763

6.00 5.50 Mechanical Damage 30 42 79 151 314 498 680

4.50 4.00 Edible Fiber 22 32 59 112 232 366 500

1.50 1.25 Inedible Fiber 8 12 21 39 78 122 165

10.75 10.10 Color Defectives 50 72 138 266 561 894 1225

N/A N/A Character - "B" N/A N/A N/A N/A N/A N/A N/A

10.75 10.10 Character - "C" 50 72 138 266 561 894 1225

1.25 1.02 Character - "SStd" 7 10 18 33 65 101 136

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
15

Table IIIb

Acceptance Numbers for Short Cut, and Mixed Cut Style Frozen Green Beans and Wax Beans

Grade C

Sample Units x Sample unit Size 1x400 1.5x400 3x400 6x400 13x400 21x400 29x400

Units of Product 400 _1/ 600 _2/ 1200 2400 5200 8400 11600

TOL AQL _3/ Quality Factors Acceptance Numbers

1.00 0.80 Extraneous Vegetable Material 6 8 15 26 52 80 108

3.00 2.60 Stems 16 22 40 75 154 242 330

3.75 3.30 Major Blemishes 19 27 50 94 193 304 415

8.50 7.90 Total Blemishes (Major + Minor) 41 59 111 212 444 706 966

10.75 10.10 Mechanical Damage 50 72 138 266 561 894 1225

8.50 7.90 Edible Fiber 41 59 111 212 444 706 966

3.75 3.30 Inedible Fiber 19 27 50 94 193 304 415

17.75 16.90 Color Defectives 80 116 224 435 923 1476 2027

N/A N/A Character - "B" N/A N/A N/A N/A N/A N/A N/A

N/A N/A Character - "C" N/A N/A N/A N/A N/A N/A N/A

10.725 10.10 Character - "SStd" 50 72 138 266 561 894 1225

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 5200.
16

Table IV

Acceptance Numbers for French Style Frozen Green Beans and Wax Beans

Grade A

Sample Units x Sample unit Size 1x200x2.5 1.5x200x2.5 3x200x2.5 6x200x2.5 13x200x2.5 21x200x2.5 29x200x2.5

Grams of Product 500 _1/ 750 _2/ 1500 3000 6500 10500 14500

TOL AQL _3/ Quality Factors Acceptance Numbers

0.25 0.153 Extraneous Vegetable Material 1 1 2 4 7 10 14

(No. of Pieces)

0.75 0.541 Stems (No. of stems) 3 4 6 11 20 30 41

1.25 0.961 Major Blemishes (Grams) 10 15 25 43 83 128 170

2.50 2.05 Total Blemishes [(Grams) Major + 18 25 45 83 163 253 343

Minor]

10.0 9.0 Small pieces & odd cuts (Grams) 63 88 165 313 648 1025 1400

5.50 4.80 Color Defectives (Grams) 38 50 95 175 358 563 765

N/A N/A Character - "B" (Grams) N/A N/A N/A N/A N/A N/A N/A

6.75 6.00 Character - "C" (Grams) 45 63 115 215 440 695 945

1.75 1.40 Character - "SStd" (Grams) 13 18 33 58 115 178 240

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 2600.
17

Table IVa

Acceptance Numbers for French Style Frozen Green Beans and Wax Beans

Grade B

Sample Units x Sample unit Size 1x200x2.5 1.5x200x2.5 3x200x2.5 6x200x2.5 13x200x2.5 21x200x2.5 29x200x2.5

Grams of Product 500 _1/ 750 _2/ 1500 3000 6500 10500 14500

TOL AQL _3/ Quality Factors Acceptance Numbers

0.50 0.325 Extraneous Vegetable Material 2 2 4 7 13 20 26

(No. of Pieces)

1.50 1.16 Stems (No. of stems) 5 6 11 20 39 60 81

2.50 2.05 Major Blemishes (Grams) 18 25 45 83 163 253 343

3.75 3.20 Total Blemishes [(Grams) Major 25 38 65 120 245 383 520

+ Minor]

15.0 13.9 Small pieces & odd cuts 90 128 243 465 978 1553 2125

(Grams)

10.75 9.80 Color Defectives (Grams) 68 95 178 338 703 1113 1520

N/A N/A Character - "B" N/A N/A N/A N/A N/A N/A N/A

20.00 18.80 Character - "C" (Grams) 118 168 320 620 1305 2078 2848

5.50 4.80 Character - "SStd" (Grams) 38 50 95 175 358 563 765

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 2600.
18

Table IVb

Acceptance Numbers for French Style Frozen Green Beans and Wax Beans

Grade C

Sample Units x Sample unit Size 1x200x2.5 1.5x200x2.5 3x200x2.5 6x200x2.5 13x200x2.5 21x200x2.5 29x200x2.5

Grams of Product 500 _1/ 750 _2/ 1500 3000 6500 10500 14500

TOL AQL _3/ Quality Factors Acceptance Numbers

1.00 0.733 Extraneous Vegetable Material (No. 3 4 8 13 26 40 53

of Pieces)

3.00 2.50 Stems (No. of stems) 8 12 21 39 78 122 165

3.75 3.20 Major Blemishes (Grams) 25 38 65 120 245 383 520

10.75 9.80 Total Blemishes 68 95 178 338 703 1113 1520

[(Grams) Major + Minor]

20.0 18.8 Small pieces & odd cuts (Grams) 118 168 320 620 1305 2078 2848

17.75 16.60 Color Defectives (Grams) 105 150 285 550 1158 1843 2523

N/A N/A Character - "B" (Grams) N/A N/A N/A N/A N/A N/A N/A

N/A N/A Character - "C" (Grams) N/A N/A N/A N/A N/A N/A N/A

12.50 11.50 Character - "SStd" (Grams) 75 108 205 390 813 1293 1768

_1/ For unofficial samples.

_2/ For use with small container sizes only.

_3/ AQL calculated from tolerance (TOL) at 2600.
19

§52.2329 Sample size.

The sample size used to determine whether the requirements of these standards are met

shall be as specified in the sampling plans and procedures contained in 7 CFR 52.1

through 52.83.

§52.2330 Quality requirement criteria.

(a) Lot inspection. A lot of frozen beans is considered as meeting the

requirements for quality if: 

(1) The prerequisite requirements specified in Section 52.2326 and

Section 52.2328, Table I are met; and

(2) None of the allowances for the individual quality factors specified in

Tables II, IIa, IIb, III, IIIa, IIIb, IV, IVa, and IVb of Section 52.2328, as

applicable for the style, are exceeded.

(b) Single sample unit. Each unofficial sample unit submitted for quality

evaluation will be treated individually and is considered as meeting the

requirements for quality if:

(1) The prerequisites requirements specified in Section 52.2326 and

Section 52.2328, Table I are met; and

(2) The Acceptable Quality Levels in Tables II, IIa, IIb, III, IIIa, IIIb, IV,

IVa, and IVb of Section 52.2328, as applicable for the style, are not

exceeded.

Dated:

/s/ 

Robert C. Keeney

Director

Fruit and Vegetable Division