United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Broccoli

Effective date January 22, 1980
This is the sixth issue, as amended, of the United States Standards for Grades of

Frozen Broccoli, published in th FEDERAL REGISTER of January 22, 1980, to become

effective February 22, 1980. This issue supersedes the fifth issue, which has been in

effect since July 1, 1975.

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 Frozen Broccoli

Section Page No.

§52.631 Product description. ........................................ 2

§52.632 Styles of frozen broccoli. ..................................... 2

§52.633 Classification of style defectives. .............................. 2

§52.634 Tolerances for style defectives. ............................... 3

§52.635 Definitions of terms. ........................................ 4

§52.636 Recommended sample unit sizes. ............................. 8

§52.637 Grades. .................................................. 9

§52.638 Factors of quality. ......................................... 10

§52.639 Classification of defects. .................................... 11

§52.640 Tolerances for defects. ..................................... 19

§52.641 Sample size. ............................................. 20

§52.642 Determining proportions of head material and leaf material. ........ 20

§52.643 Compliance with style requirements. .......................... 21

§52.644 Compliance with quality requirements. ......................... 22

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

§52.631 Product description.

Frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of

the broccoli plant (Brassica oleracea (Italica group)) by trimming, washing, blanching,

sorting, and properly draining. The product is frozen in accordance with good commercial

practice and maintained at temperatures necessary for its preservation.

§52.632 Styles of frozen broccoli.

(a) Spears or stalks mean the head and adjoining portions of the stem, with or

without attached leaves, which may range in length from 9 cm (3.5 in) to 15

cm (5.9 in). The spears or stalks may be cut longitudinally.

(b) Short spears or florets mean the head and adjoining portions of the stem,

with or without attached leaves, which may range in length from 2.5 cm. (1 in)

to 9 cm (3.5 in). Each short spear or floret must weigh more than 6 g (0.2 oz).

The short spears or florets may be cut longitudinally.

(c) Cut means spears or short spears cut into portions which may range in length

from 2 cm (0.8 in) to 5 cm (2 in). Head material should be at least 62.5 g (2.2

oz) per 250 g (8.8 oz) and leaf material should not be more than 62.5 g (2.2

oz) per 250 g (8.8 oz).

(d) Chopped means spears or short spears cut into portions which are less than

2 cm (0.8 in) in length. Head material should be at least 12.5 g (0.4 oz) per

50 g (1.8 oz) and leaf material should not be more than 12.5 g (0.4 oz) per 50

g (1.8 oz).

(e) Pieces or random cut pieces mean cut or chopped portions of spears or

short spears or other units which do not meet the requirements for cut or

chopped styles.

§52.633 Classification of style defectives.

For the purposes of determining compliance with style requirements, each nonconforming

unit is considered as either a minor or major defective. Each X in Table I represents one

(1) defective.
3

Table I

Classification of Style Defectives

Style Minor Major

Defectives

Longer than: Shorter than:

Spears or Stalks (each spear) 15.5 cm (6.1 in) 8.5 cm (3.3 in) X

Short Spears or Florets

(each spear) 9.5 cm (3.7 in) 2.0 cm (0.8 in) X

Cut (each 5 g) 1/ 5.0 cm (2.0 in) ............

............ 1.5 cm (0.6 in) X

X

Chopped (each 2.5 g) 1/ 2.0 cm (0.8 in) ............ X

1/ Leaf material is not considered in the classification of style defectives.

§52.634 Tolerances for style defectives.

Defective units for style shall not exceed the Acceptable Quality Levels (AQL) in Table II,

Table III or Table IV, as applicable for the style. An insignificant weight increment of style

defectives, limited to the first weight increment, shall not be considered.

Table II

Spears (or Stalks) and Short Spears (or Florets)

AQL 1/ ..........................

Minor

10.0

1/ AQL expressed as percent defective.
4

Table III

Cut

AQL 2/ ..............

Minor Major

10.0 6.5

2/ AQL expressed as percent defective (50-5 g increments in 250 g).

Table IV

Chopped

AQL 3/ ..........................

Minor

8.5

3/ AQL expressed as percent defective (100-2.5 g increments in 250 g).

§52.635 Definitions of terms.

(a) Terms applicable to all styles of frozen broccoli:

(1) Acceptable quality level (AQL). 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.

(2) Blemished. A unit of broccoli that is blemished by pathological injury,

hollow stems, pithy stems, insect injury, discolored, or by other means

such as, but not limited to, small orange or yellowish-orange buds and

olive-green petiole, to the extent that the appearance or eating quality

is affected:

(i) Slightly;

(ii) Materially; or

(iii) Seriously.

(3) Defect (or defective). Any nonconformance of a unit(s) of product

from a specified requirement of a single characteristic.

(4) Development.
5

(i) Reasonably well developed. The individual buds are not

more than moderately enlarged and practically none of the

individual buds are in the flowering stage.

(ii) Poorly developed. The individual buds are in the flowering

stage or are more than moderately enlarged with or without

reaching the flowering stage.

(5) Extraneous vegetable material (EVM).

(i) Edible. Tender, green blades of grass or weeds or leaves

which are harmless.

(ii) Inedible. Coarse blades of grass or weeds or leaves which

may or may not be tender or green and which are harmless.

(6) Fiber. Tough or woody fiber that has developed near the outside

portion of the broccoli stem.

(7) Flavor and odor.

(i) Good flavor and odor. The product has a good characteristic

flavor and odor but is free from objectionable flavors or

objectionable odors of any kind.

(ii) Fairly good flavor and odor. The product may be lacking in

good flavor and odor but is free from objectionable flavors or

objectionable odors of any kind.

(8) Sample unit. The amount of product specified to be used for

inspection. It may be:

(i) The entire contents of a container; or

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

(iii) A combination of the entire contents of two or more containers;

or

(iv) A portion of unpacked product.

(9) Unit. Any individual portion of broccoli other than loose leaves or

individual buds.
6

(b) Terms applicable to spears and short spears only;

(1) Broken. Detached portions, other than loose leaves or portions

thereof, which weigh more than 6 g (0.2 oz) and are definitely not

intact units.

(2) Color (individual unit).

(i) Good color. The outside of the stalk is a bright, distinct green.

The top of the head is a bright, distinct green and may show a

slight purplish cast. The color may also include lighter colored

areas on the outside of the head which is typical of young and

tender broccoli.

(ii) Reasonably good color. The outside of the stalk may be dull

and may possess a slight brownish, yellowish, or grayish cast.

The head may be dull and possess a slight brownish, grayish,

or yellowish cast and yellow buds due to flowering that do not

seriously affect the overall brightness.

(iii) Poor color. The presence of yellow buds due to flowering, or

any brownish, grayish, or yellowish casts that seriously affect

the overall brightness.

(3) Damage. The head of the spear is damaged by mechanical injury,

other than broken, to the extent that the appearance or eating quality

is materially affected.

(4) Detached fragments. Any small piece or detached portion other than

loose leaves or portions thereof, which weighs 6 g (0.2 oz) or less.

(5) Development.

(i) Well developed.

(A) The spreading of the branching bud clusters which

comprise the head of the unit does not materially affect

the appearance of the unit; and

(B) The broccoli is in the early stage of maturity such that

the individual buds and immediate stems supporting the

individual buds form a compact bud cluster.
7

(ii) Reasonably well developed.

(A) The spreading of the branching bud clusters which

comprise the head of the unit does not seriously affect

the appearance of the unit; and

(B) The broccoli is in the intermediate stage of maturity such

that the individual buds and the immediate stems

supporting the individual buds form a reasonably

compact bud cluster.

(iii) Poorly developed.

(A) The branching bud clusters which comprise the head of

the unit may be spread to the extent that the appearance

of the unit is seriously affected; and

(B) The broccoli is in the advanced stage of maturity such

that the individual buds and the immediate stems

supporting the individual buds form a loosely structured

bud cluster.

(6) Diameter of a spear. The greatest dimension at the right angle to the

longitudinal axis 2.5 cm (1 in) from the base end.

(7) Loose leaves or pieces of leaves. Broccoli leaves or pieces of

leaves not attached to a unit.

(8) Trim.

(i) Well trimmed. The appearance of the unit is not materially

affected by the presence of attached leaves or pieces of leaves

and not more than slightly affected by ragged or partial removal

of leaves or small side shoots, or by cutting of the stem.

(ii) Reasonably well trimmed. The appearance of the unit is not

seriously affected by the presence of attached leaves or pieces

of leaves and not materially affected by ragged or partial

removal of leaves or small side shoots, or by cutting of the

stem.
8

(iii) Poorly trimmed. The appearance of the unit is seriously

affected by the presence of attached leaves or pieces of leaves,

ragged or partial removal of leaves or small side shoots, or by

cutting of the stem.

(c) Terms applicable to cut and chopped broccoli only:

(1) Head material. The buds or bud clusters whether or not attached to a

portion of a spear and includes the fine stem material by which the buds or

bud clusters are attached to the main stem.

(2) Leaf material. Any portion of a leaf not attached to a portion of a spear.

§52.636 Recommended sample unit sizes.

(a) For head material and leaf material.

(1) Cut style - 250 g (8.8 oz).

(2) Chopped style - 50 g (1.8 oz).

(b) For style and quality factors.

(1) Spears and short spears - 50 units.

(2) Cut, chopped, and pieces - 250 g (8.8 oz).

(c) Associated material.

(1) Broken, crushed, or similarly damaged portions of units of product in

the styles of spears and short spears are to be reassembled and

included in the count as whole units.

(2) Head and leaf material in the styles of cut and chopped, loose leaves

or pieces in the styles of spears and short spears, and extraneous

vegetable material in all product styles are part of the standard sample

unit size. They are not included in the count of spears and short

spears but are included in the weight of cut, pieces, and chopped

broccoli. Such pieces and extraneous vegetable material are

considered part of the sample unit.

(i) When they are in a container whose entire contents are

included in the sample unit;
9

(ii) When they are in the last of several containers included in the

sample units and 50 percent or more of the contents are

required for the sample unit. None of the pieces and EVM in

the last of several containers is considered part of the sample

unit when less than 50 percent of its contents are required for

the sample unit; and

(iii) When they are commingled with the product required for the

sample unit and such product is taken from but is not the entire

contents of a single container.

§52.637 Grades.

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

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

(i) Has similar varietal characteristics;

(ii) Has a good flavor and odor;

(iii) Is practically free from grit and silt;

(iv) Has a good overall brightness; and

(v) In the styles of cut, chopped, and pieces, the individual buds

are at least reasonably well developed.

(2) Is within the limits for defects as classified in Table V and specified in

Tables VI, VII, or VIII, as applicable for the style.

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

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

(i) Has similar varietal characteristics;

(ii) Has at least a fairly good flavor and odor;

(iii) Has no more than a trace of grit and silt;

(iv) Has at least a reasonably good overall brightness which may

be slightly dull; and
10

(v) In the styles of cut, chopped, and pieces, the individual buds

may be poorly developed if they do not materially affect the

appearance of the product.

(2) Is within the limits for defects as classified in Table V and specified in

Tables VI, VII, or VIII, as applicable for the style.

(c) Substandard is the quality of frozen broccoli that fails to meet the

requirements of U.S. Grade B.

§52.638 Factors of quality.

The grade of frozen broccoli is based on compliance with requirements for the following

quality factors:

(a) Prerequisite quality factors:

(1) Similar varietal characteristics (all styles);

(2) Flavor and odor (all styles);

(3) Freedom from grit and silt (all styles);

(4) Overall brightness (all styles); and

(5) Development (cut, chopped, and pieces only).

(b) Classified quality factors:

(1) Spears and short spears:

(i) Color (individual unit); 

(ii) Uniformity of size;

(iii) Detached fragments;

(iv) Loose leaves or pieces of leaves;

(v) Broken;

(vi) Damage;

(vii) Blemish;
11

(viii) Trim;

(ix) Development;

(x) Fiber; and

(xi) Extraneous vegetable material.

(2) Cut, chopped, and pieces:

(i) Blemish;

(ii) Fiber; and

(iii) Extraneous vegetable material.

§52.639 Classification of defects.

Defects are classified as minor, major, severe, or critical. Each X in Table V represents

one (1) defect.
12

TABLE V

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SPEARS:

Color (Individual unit) .......

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

Detached Fragments .......

Loose Leaves and Pieces of

Leaves ..................

Reasonably good color in

grade A only (each spear) X

Poor color in grades A and B

(each spear) ..............

Length variation is greater

than 2 cm (each spear) ......

Diameter variation is greater

than 5 cm (each spear) ......

Each 28 g increment ........

Each 14 g increment ........

X

X

X

X

X
13

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SPEARS:(continuation)

Damaged Spear ...........

Blemished Spear ..........

Trim ....................

Each Spear ...............

Slightly (each spear) ........

Materially (each spear) ......

Seriously (each spear) ......

Reasonably well trimmed in

grade A only (each spear) ...

Poorly trimmed:

In grade A only (each spear) X

In grade B only (each spear)

X

X

X

X

X

X
14

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SPEARS:(continuation)

Development .............

Fiber ....................

Extraneous Vegetable Material

.........................

Reasonably well developed in

grade A only (each spear) ...

Poorly developed in grades A

and B (each spear) .........

Nonwoody (each spear) .....

Woody (each spear) ........

Edible (each piece) .........

Inedible (each piece) .......

X

X

X

X

X

X
15

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SHORT SPEARS:

Color (Individual unit) .......

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

Detached Fragments .......

Loose Leaves and Pieces of

Leaves ..................

Broken Spear .............

Damaged Spear ...........

Reasonably good color in

grade A only (each spear) ...

Poor color in grades A and B

(each spear) ..............

Largest unit is more than 4

times heavier than the smallest

unit (each spear) ..........

Each 28 g increment ........

Each 14 g increment ........

Each spear ...............

Each spear ...............

X

X

X

X

X

X

X
16

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SHORT SPEARS:

(continuation)

Blemished Spear ..........

Trim ....................

Development .............

Slightly (each spear) ........

Materially (each spear) ......

Seriously (each spear) ......

Reasonably well trimmed in

grade A only (each spear) ...

Poorly trimmed:

In grade A Only (each spear)

In grade B only (each spear)

Reasonably well developed in

grade A only (each spear) ...

Poorly developed in grades A

and B (each spear) .........

X

X

X

X

X

X

X

X
17

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

SHORT SPEARS:

(continuation)

Fiber ....................

Extraneous Vegetable Material

.........................

CUTS AND PIECES:

Blemished ................

Fiber ....................

Nonwoody (each spear) .....

Woody (each spear) ........

Edible (each piece) .........

Inedible (each piece) .......

Slightly (each 5 g increment)

Materially (each 5 g increment)

Seriously (each 5 g increment)

Nonwoody (each 5 g

increment) ................

Woody (each 5 g increment)

X

X

X

X

X

X

X

X

X
18

TABLE V (continuation)

Classification of Defects

Quality Factor Defect Classification

Minor Major Severe Critical

CUTS AND PIECES:(cont.)

Extraneous Vegetable Material .....

CHOPPED:

Blemished ......................

Fiber ..........................

Extraneous Vegetable Material .....

Edible (each 2.5 cm increment) ......

Inedible (each 2.5 cm increment) .....

Slightly (each 2.5 g increment) .......

Materially (each 2.5 g increment) .....

Seriously (each 2.5 g increment) .....

Nonwoody (each 2.5 g increment) ....

Woody (each 2.5 increment) ........

Edible (each 2.5 g increment) ........

Inedible (each 2.5 g increment) ......

X

X

X

X

X

X

X

X

X
19

§52.640 Tolerances for defects.

An insignificant weight increment of defects limited to the first weight increment shall not

be considered.

TABLE VI

Spears and Short Spears

Grade A Grade B

Total Major Severe Critical Total Major Severe Critical

1/ 1/

AQL

2/

20.0 6.5 0.65 0.25 25.0 10.0 2.5 0.65

1/ Total = Minor + Major + Severe + Critical.

2/ AQL expressed as defects per 100 units.

TABLE VII

Cuts and Pieces

Grade A Grade B

Total Major Severe Critical Total Major Severe Critical

1/ 1/

AQL 3/ 6.5 2.5 1.0 0.4 15.0 5.0 1.5 1.0

1/ Total = Minor + Major + Severe + Critical.

3/ AQL expressed as defects per 100 units (50-5 g increments in 250 g).

TABLE VIII

Chopped

Grade A Grade B

Total Major Severe Critical Total Major Severe Critical

1/ 1/

AQL

4/

6.5 2.5 1.0 0.25 15.0 5.0 1.5 0.65

1/ Total = Minor + Major + Severe + Critical.

4/ AQL expressed as Defects per 100 units (100-2.5 g increments in 250 g).
20

§52.641 Sample size.

The sample size to determine compliance with requirements of these standards shall be

as specified in the sampling plans and procedures in the Regulations Governing

Inspection and Certification of Processed Fruits and Vegetables, Processed

Products Thereof, and Certain Other Processed Food Products (7 CFR 52.1-52.83),

for lot inspection and on-line inspection, as applicable.

§52.642 Determining proportions of head material and leaf material.

(a) Method. The proportions of head material and leaf material in cut and

chopped broccoli may be determined as follows:

(1) Equipment needed.

(i) 250 mL beaker;

(ii) Gram scale, or other suitable balance;

(iii) Laboratory tweezers, scalpel, or other suitable instrument for

separating the stem material, leaf material, and head material;

and

(iv) Flat grading tray.

(2) Procedure.

(i) Thoroughly mix the sample unit to be tested if it is not the entire

contents of a container;

(ii) Weigh 50 g (1.8 oz) in the case of chopped broccoli into a

previously tared 250 mL beaker;

(iii) Weigh 250 g (8.8 oz) in the case of cut broccoli into a

previously tared container;

(iv) Spread the weighed product out on a flat grading tray;

(v) Separate the stem material from the head and leaf material; and

(vi) Separate the leaf material from the head material. Weigh each

separately and record the weight.
21

§52.643 Compliance with style requirements.

(a) Lot inspection.

(1) Spears and short spears. A lot of frozen broccoli spears or short

spears is considered as meeting the requirements for style if the

Acceptable Quality Levels (AQL) in Table II are not exceeded.

(2) Cut and chopped. A lot of cut or chopped frozen broccoli is

considered as meeting the style requirements for cut or chopped if:

(i) The requirements with respect to leaf material and head

material in §52.632 are met;

(ii) No individual sample unit of cut broccoli contains less than 37.5

g (1.3 oz) of head material or more than 87.5 g (3.1 oz) of leaf

material;

(iii) No individual sample unit of chopped broccoli contains less

than 8.5 g (0.3 oz) of head material or more than 17.5 g (0.6 oz)

of leaf material; and

(iv) The Acceptable Quality Levels (AQL) specified in Table III or

Table IV, as applicable, are not exceeded.

(b) On-line inspection.

(1) Spears and short spears. A portion of production of frozen broccoli

spears or short spears is considered as meeting the requirements for

style if the Acceptable Quality Levels (AQL) in Table II are not

exceeded.

(2) Cut and chopped. A portion of production of frozen broccoli is

considered as meeting the style requirements for cut or chopped if:

(i) The requirements with respect to leaf material and head

material in §52.632 are met;

(ii) No individual sample unit of cut broccoli contains less than 37.5

g (1.3 oz) of head material or more than 87.5 g (3.1 oz) of leaf

material;
22

(iii) No individual sample unit of chopped broccoli contains less

than 8.5 g (0.3 oz) of head material or more than 17.5 g (0.6 oz)

of leaf material; and

(iv) The Acceptable Quality Levels (AQL) specified in Table III or

Table IV, as applicable, are not exceeded.

(c) Single sample unit.

(1) Spears and short spears. Each unofficial sample unit of spears or

short spears submitted for quality evaluation will be treated individually

and is considered as meeting the requirements for style if the

Acceptable Quality Levels (AQL) in Table II are not exceeded.

(2) Cut and chopped. Each unofficial sample unit of frozen broccoli is

considered as meeting the style requirements for cut or chopped if:

(i) The requirements with respect to leaf material and head

material in §52.632 are met; and

(ii) The Acceptable Quality Levels (AQL) specified in Table III or

Table IV, as applicable, are not exceeded.

§52.644 Compliance with quality requirements.

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

requirements for quality if:

(1) The prerequisite requirements specified in §52.637 are met; and

(2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as

applicable for the style, are not exceeded.

(b) On-line inspection. A portion of production is considered as meeting

requirements for quality if:

(1) The prerequisite requirements specified in §52.637 are met; and

(2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as

applicable for the style, are not exceeded.

(c) 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:
23

(1) The prerequisite requirements specified in §52.637 are met; and

(2) The Acceptable Quality Levels (AQL) in Tables VI, VII, or VIII, as

applicable for the style, are not exceeded.

Done at Washington, D.C., on: January 17, 1980.

/s/ 

Donald L. Houston

Administrator

Food Safety and Quality Service