United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and Vegetable

Division

Processed Products 

Branch

Grading Manual for

Canned Green and

Canned Wax Beans

Effective June 1993
Canned Green and Wax Beans

Grading Manual

June 1993

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 permissionof 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 inthis manualdoes notexcuse failure to comply with the

Federal Food, Drug, and Cosmetic Act or any other applicable Federal or State laws or

regulations.

Exceptfor officialUSDA inspectionaidsordevicesand colorguides(or standards) produced

underlicense of the Department, the mentionof anysupplier,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 Green and Wax Beans

Grading Manual

June 1993

i

TABLE OF CONTENTS

Page No.

SAMPLING PROCEDURES .................................................. 1

SUGGESTED ORDER OF GRADING ......................................... 4

Non-quality Factors .................................................... 4

Prerequisite Quality Factors ............................................. 7

Grading of Specified Defects ............................................ 9

PROCEDURES FOR GRADING MIXED QUALITY LOTS ....................... 23

PROCEDURES FOR SINGLE SAMPLE UNITS

(UNOFFICIAL SAMPLES) .................................................. 23

TABLES

SAMPLING TABLES

Table I, Minimum Sampling Rates ........................................ 2

Table II, Sampling Rates for Small Containers .............................. 3

ACCEPTANCE NUMBERS TABLES, 600 PLAN or 1800 GRAMS

Table III, Acceptance Numbers, Whole Style, 600 Plan ...................... 16

Table IIIa, Acceptance Numbers, Cut Style, 600 Plan ....................... 17

Table IIIb, Acceptance Numbers, Short Cuts, 600 Plan ...................... 18

Table IIIc, Acceptance Numbers, Mixed Cuts, 600 Plan ..................... 19

Table IIId, Acceptance Numbers,

French Style, 1800 Grams ....................................... 20
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Grading Manual

June 1993

ii

TABLE OF CONTENTS

Page No.

ACCEPTANCE NUMBERS TABLES FOR CHARACTER 

Table IV, Acceptance Numbers for Character

Styles Other Than French, 100 Plan ................................ 21

Table IVa, Acceptance Numbers for Character

French Style, 300 Gram Plan ..................................... 21

Table V, Table of Acceptance Numbers for Decay ......................... 22

All Styles Other Than French

Table Va, Acceptance Numbers for Decay

French Style ................................................... 22

ACCEPTANCE NUMBERS TABLES FOR UNOFFICIAL SAMPLES

Table VI, Acceptance Numbers, Whole Style, 400 Plan ..................... 24

Table VIa, Acceptance Numbers, Cut Style, 400 Plan ....................... 25

Table VIb, Acceptance Numbers, Short Cuts, 400 Plan ..................... 26

Table VIc, Acceptance Numbers, Mixed Cuts, 400 Plan ..................... 27

Table VId, Acceptance Numbers, French Style

1200 Grams ................................................... 28

ACCEPTANCE NUMBERS FOR MIXED QUALITY LOTS

Table VII, Acceptance Numbers, Whole Style, 100 Plan ..................... 29

Table VIIa, Acceptance Numbers, Cut Style, 100 Plan ...................... 30

Table VIIb, Acceptance Numbers, Short Cuts, 100 Plan ..................... 31

Table VIIc, Acceptance Numbers, Mixed Cuts, 100 Plan .................... 32

Table VIId, Acceptance Numbers, French Style, 300 Grams ................. 33
Canned Green and Wax Beans

Grading Manual

June 1993

1

SAMPLING PROCEDURES

A. Followthe generalproceduresand instructions as outlined inFile Codes 109-A-1 and

120-A-1.

B. Follow the procedures in Condition of Container File Code 125 when a formal

condition of container is required.

C. Follow Table Iand Table II Minimum Sampling Rates for Canned Greenand Canned

Wax Beans when sampling this product.

D. When additional containers are required in Group 1, draw and separately identify

(mark) all of the containers. For example, using Table II, if the sampling rate specifies

six (6) containers, and the total number of containers needed is 24, draw four (4)

adjacent containers per sample unit. Identify the containers as 1a, 1b, 1c, 1d; 2a, 2b,

2c, 2d; etc.
Canned Green and Wax Beans

Grading Manual

June 1993

2

Table I

Minimum Sampling Rates for Canned Green and Canned Wax Beans

Group 1 (up through 303) _1/ Group 2 (no. 1 sq. thru 3 cyl.) Group 3 (Exceeds 3 cyl.)

24 per case 48 per case 12 per case 24 per case 6 per case 12 per case

No. of Sample Units Cases Cases Cases Cases Cases Cases

 3 N/A N/A 125 or less 63 or less 125 or less 63 or less

 6 500 or less 250 or less 126 to 500 64 to 250 126 to 500 64 to 250

13 501 to 1625 251 to 813 501 to 1625 251 to 813 501 to 1625 251 to 813

21 1626 to 3500 814 to 1750 1626 to 3500 814 to 1750 1626 to 3500 814 to 1750

29 3501 to 6042 1751 to 3021 3501 to 6042 1751 to 3021 3501 to 6042 1751 to 3021

8z Tall 211 X 304 No. 2 307 X 409 No. 10

603 X 700

No. 1 picnic 211 X 400 No. 2 1/2 401 X 411

No. 300 300 X 407 No. 3 cylinder 404 X 700

No. 1 Tall 301 X 411

No. 303 303 X 406

_1/ SEE TABLE II OF THIS MANUAL TO INSURE THAT SUFFICIENT PRODUCT IS SAMPLED FOR GRADING PURPOSES.
Canned Green and Wax Beans

Grading Manual

June 1993

3

NOTE: THE SAMPLING RATES IN THE FOLLOWING TABLE ARE DESIGNED TO INSURE THAT

SUFFICIENT PRODUCT IS DRAWN FOR GRADING PURPOSES.

Table II

Sampling Rates for Small Containers

of

Canned Green and Canned Wax Beans

Container Size Sampling

Rate

Minimum

Units of

Product

Needed

Total Number of

Containers Needed

Action

Draw and

Separately Identify (Mark) _4/

8 oz 6 600 _1/ 24 4 adjacent containers per sample

unit.

" 13 600 _1/ 24 2 adjacent containers per sample

unit.

" 21 600 _1/ 24 3 extra containers throughout the lot.

" 29 600 _1/ 29 N/A

No. 300 & 303 6 600 _1/ 12 2 adjacent containers per sample

unit.

" 13 1200 _2/ 17 4 extra containers throughout the lot.

" 21 1200 2/ 21 N/A

" 29 2400 _3/ 34 5 extra containers throughout the lot.

_1/ 1800 grams for french style.

_2/ 3600 grams for french style.

_3/ 7200 grams for french style.

_4/ Identify the containers as 1a, 1b, 1c, 1d; 2a, 2b, 2c, 2d; etc.
Canned Green and Wax Beans

Grading Manual

June 1993

4

SUGGESTED ORDER OF GRADING

A. Non-quality Factors.

1. Record the following applicable information on the tally sheet.

a. Name and address of applicant.

b. Size and kind of container.

c. No. of cases in lot (page 1 only).

d. Contract (Cont. No.) or Purchase Order (P.O. No.).

e. Label -- or attach a copy -- (page 1 only).

2. Select the containers to be used for non-quality and prerequisite evaluation.

NOTE: FOR SMALL CONTAINERS, SELECT 1A, 2A, 3A, 4A, ETC.

3. Arrange the containers on the grading table in chronological order by code.

4. Record the codes, on the tally sheet, including case codes if available. 

NOTE: THE FINAL/AVG COLUMN (COLUMN 8) ON PAGE 1 OF THE TALLY SHEET SHALL BE

USED FOR THE SUMMATION OF THE GRADING RESULTS OF THE LOT. COLUMN 8

MAY BE USED FOR RECORDING INDIVIDUAL CONTAINER DATA ON SUCCEEDING

PAGES. 

IF THERE IS INSUFFICIENT SPACE IN THE CODE SECTION OF THE TALLY

SHEET FOR SINGLE LINE INK JET CODES, RECORD THEM AS A DOUBLE LINE

CODE. REFER TO THE BACK OF THE TALLY SHEET AND SHOW AN EXAMPLE

OF THE ACTUAL CODE THERE.

5. Determine and record the net weight of each container using Branch

procedures for determination of tares and reading of scales.

6. Determine and record the vacuum reading for each container.

NOTE: TO GET A PROPER VACUUM READING, SLIGHTLY ELEVATE ONE SIDE OF THE CAN

AND TAKE THE VACUUM READING FROM THE HIGH SIDE.
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Grading Manual

June 1993

5

SUGGESTED ORDER OF GRADING

 7. Open each container, and for cans, leave the lid remaining on top of the

product.

NOTE: HEADSPACE MEASUREMENTS MAY BE TAKEN AND RECORDED AT THIS TIME.

 8. Using the lid to stem the flow ofproduct, carefully empty the contents container

by container into tared draining screens that have been placed on a 17 to 20

degree incline in individual grading trays. 

9. Drain (undisturbed)for 2 minutes, weigh and record the drained weights on

the tally sheet.

NOTE: WHILE THE PRODUCT IS DRAINING EXAMINE THE INTERIOR CONDITION OF THE

CONTAINER(S), MAKING NOTE OF ANY UNUSUAL CONDITIONS UNDER "REMARKS"

OR ON BACK OF THE TALLY SHEET.

THE PRODUCT MAY ALSO BE VISUALLY EXAMINED FOR THE PREREQUISITE

FACTORS OF "VARIETAL CHARACTERISTICS" AND "APPEARANCE" (SEE

PREREQUISITE FACTORS BELOW).

10. Empty the product from eachdraining screeninto the individual grading trays.

11. Randomly select 25 beans from each grading tray to determine, sieve size

length of cut, and style.

12. Record, if applicable:

a. Type - circle the applicable information on the tally sheet.

b. Sieve size(s) and percentage of each.

NOTE: USING A SIEVE SIZER DETERMINE THE SIEVE OPENING (SIEVE SIZE) THAT THE

NARROWEST WIDTH OR DIAMETER OF EACH BEAN UNIT AT ITS THICKEST PORTION

WILL PASS THROUGH WITH NO RESISTANCE. 
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Grading Manual

June 1993

6

SUGGESTED ORDER OF GRADING

c. Length of cut.

NOTE: IN CUT STYLE, 5%, BY COUNT, MAY EXCEED THE MAXIMUM LENGTH ALLOWANCE

OF 70 MM (2.75 IN).

THE FOLLOWING ILLUSTRATIONS SHOW THE CORRECT METHOD OF

MEASURING THE LENGTH OF CANNED GREEN BEANS AND CANNED WAX

BEANS. 
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Grading Manual

June 1993

7

SUGGESTED ORDER OF GRADING

d. Style - by placing a check (T) mark in the applicable style box on the

tally sheet. 

NOTE: THE LOT SHOULD BE GRADED FOR THE STYLE IT IS OFFERED.

IF THE LOT CONSISTS OF MORE THAN ONE STYLE, THE APPLICABLE STYLE

FOR EACH CONTAINER SHOULD BE RECORDED IN THE "TYPE" COLUMN.

B. Prerequisite Quality Factors.

1. Evaluate and grade, on a container-by-container basis, the following

prerequisites. Recording the letter grade, as applicable, in the appropriate

place on the tally sheet.

a. Sloughing. 

NOTE: THIS FACTOR SHOULD BE EVALUATED EARLY IN THE GRADING PROCESS AS

HANDLING OF THE UNITS TENDS TO ENHANCE THE TENDENCY OF THE UNITS TO

SLOUGH.

(1) Grade A should beassignedto those sample units containing no

more than a slight amount of sloughing.

(2) Grade C should be assigned to those sample units that are

materially affected by sloughing. 

(3) SStd should be assigned to those sample units inwhichthe units

are seriously affected by sloughing (the beans have a ragged

feathery appearance). 

b. Varietal characteristics. 

(1) Grade A should be assigned to those sample units containing

beans of similar varietal characteristics. 

(2) SStd should be assigned to those sample units containing

beans of dissimilar varietal characteristics. 
Canned Green and Wax Beans

Grading Manual

June 1993

8

SUGGESTED ORDER OF GRADING

c. Appearance - use the following guidelines in assigning a grade for

appearance:

(1) Good "Grade A" means the beans are reasonably uniform in

color, are reasonably free of loose seeds (for styles other than

french sliced), and practically free from areas of insignificant

blemish.

(2) Reasonably good"GradeB" means the beans arereasonably

uniform in color and reasonably free from areas of insignificant

blemish.

(3) Fairly good "Grade C" means the beans are fairly uniform in

color and fairly free from areas of insignificant blemish.

(4) Poor "SStd" means the sample unit fails the requirements for

Grade C appearance.

d. Flavor and odor. 

NOTE: A FEW UNITS AND THE ACCOMPANYING LIQUOR SHOULD BE EVALUATED FROM

EACH GRADING TRAY.

(1) Good "Grade A" should be assigned to those sample units

containing product thathas a "good" (or normal) flavor and odor.

(2) Poor "SStd" should be assigned to those sample units

containing product that has an off flavor or odor. 

e. Small pieces of pod and odd cuts in french style - visually or

physically separate the small pieces of pod, and odd cut pieces from

each sample unit. Use the following guidelines in assigning a grade to

each sample unit for this factor.

(1) Practically free "Grade A" contains not more then 15%, by

weight, of small pieces, loose seeds, and odd cuts.

(2) Reasonably free "Grade B" contains not more then 20%, by

weight, of small pieces, loose seeds, and odd cuts. 

(3) Fairly free "GradeC" exceeds20%,byweight, of small pieces,

loose seeds, and odd cuts.

SUGGESTED ORDER OF GRADING

C. Grading of Specified Defects.

1. Determine the total units of product available in the non-quality/prerequisite

samples.

a. Total the drained weights and enter this sum on page 1 of the tally

sheet.
Canned Green and Wax Beans

Grading Manual

June 1993

9

NOTE: THE AVERAGE DRAINED WEIGHT MAY ALSO BE FIGURED AND RECORDED AT THIS

TIME. CONSULT THE STANDARDS FOR ACCEPTANCE CRITERIA.

b. Count the number of beans or establish a count to weight relationship

for styles other than french style. To establish a count to weight

relationship:

(1) Determine the average weight of 5 random 100 count subsamples selected from different grading trays.

(2) Use the following formula to determine the number of units

available on a weight basis.
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Grading Manual

Page 10 Revised

October 1994

10

SUGGESTED ORDER OF GRADING

2. Refer to the applicable acceptance numbers table in the standards or this

manual, and select the Units of Product or Grams of Product column -- as

applicable for the style -- thatwillusethe maximum amount of product available.

NOTE: FOR CONTAINER SIZES SMALLER THAN NO. 300 REFER TO THE TABLES IN THIS

MANUAL. ALSO REFER TO THIS MANUAL WHEN THE SAMPLING RATE FOR NO. 300

AND NO. 303 CANS IS 6 CONTAINERS. 

FOR OTHER CONTAINER SIZES AND SAMPLING RATES, REFER TO THE

TABLES IN THE STANDARDS.

3. Record the Units of Product or Grams of Product selected in the "Units of

Product Used for Other than Character" and "For Character" in the applicable

spaces on page 1 of the tally sheet.

NOTE: THE NUMBER OR WEIGHT OF UNITS EVALUATED FOR CHARACTER MAY BE THE

SAME AS THAT SELECTED FOR "OTHER THAN CHARACTER", OR MAY BE TAKEN

FROM TABLE IV OR TABLE IVA OF THIS MANUAL (100 PLAN CHARACTER).

4. Count or weigh out a uniform amount of product from each grading tray to

arrive at the sample size selected for the lot as a whole.

NOTE: WHEN USING ONE-HALF OR MORE OF THE PRODUCT FROM ANY CONTAINER, ALL

THE EVM IN THE CONTAINER IS TO BE RECORDED.

WHEN THERE IS INSUFFICIENT PRODUCT FOR EVALUATING SPECIFIED

DEFECTS ADD THE PRODUCT FROM SAMPLE 1B, THEN 2B, THEN 3B, ETC.

UNTIL SUFFICIENT PRODUCT IS OBTAINED.

FOR THESE EXTRA CONTAINERS, YOU NEED NOT EVALUATE THE

NON-QUALITY OR PREREQUISITE QUALITY FACTORS. HOWEVER, IF IT IS

OBVIOUS THAT SOME OF THESE ADDITIONAL CONTAINERS DEVIATE

EXCESSIVELY FROM THE SAMPLE AS A WHOLE, YOU SHOULD:

RECONSIDER THE EXAMINATION (E.G., ONE OF THE CONTAINERS NOT IN THE

PREDETERMINED NUMBER TO CHECK FOR NON-QUALITY FACTORS IS

OBVIOUSLY "SLACK FILLED".) FOLLOW BRANCH GUIDELINES AND OTHER

INSTRUCTIONS THAT COVER THE DEVIATION IN QUESTION IF YOU

RECONSIDER THE EXAMINATION.
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Grading Manual

June 1993

11

SUGGESTED ORDER OF GRADING

5. Record in the "(No.) (Wt.) of Units Used from Each Container" column, the

count or weight of product -- as applicable for the style -- to be used from each

grading tray

NOTE: BY SEPARATING EACH CATEGORY OF DEFECTS INTO SEPARATE AREAS THE

FOLLOWING STEPS MAY BE DONE SIMULTANEOUSLY AS YOU EXAMINE THE

PRODUCT IN EACH GRADING TRAY. 

IF THERE IS MORE THAN ONE (1) CATEGORY OF DEFECTS ON A SINGLE UNIT,

PLACE THE UNIT IN THE FIRST APPLICABLE CATEGORY IN THE FOLLOWING

SEQUENCE OF GRADING AND THEN TRANSFER IT TO THE OTHER AFFECTED

CATEGORIES DURING THE RECORDING PROCESS. 

6. Separate the Extraneous Vegetable Material (EVM) - the following are

examples of extraneous vegetable material:
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Page 12 Revised

October 1994

12

SUGGESTED ORDER OF GRADING

7. Separate the Stems - includes detached stems, unstemmed units and

tough or hard unsnipped units as illustrated below.
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Grading Manual

June 1993

13

SUGGESTED ORDER OF GRADING

 8. Separate the major blemishes. 

9. Separate the minor blemishes- are tallied with major blemishes and record

as "Total Blemish."

NOTE: EVEN THOUGH A BEAN UNIT HAS MORE THAN ONE MAJOR OR MINOR BLEMISHED

AREA ON IT, ONLY ONE MAJOR AND ONE MINOR DEFECT SHOULD BE COUNTED

AGAINST IT.

10. Separate the mechanical damage - not applicable to french style.

11. Separate the short pieces - not applicable to french style.

a. Applicable styles other than whole - units less than13 mm (0.50 in)

in length.

b. Whole style - units less than 32 mm (1.25 in) in length.

12. Separate the tough strings - will support a 1/2 lb for 5 seconds.

NOTE: TRY TO BREAK (PULL) THE STRING APART, IF AN APPROXIMATE FORCE (PULL) OF

1/2 LB FORCE DOES NOT BREAK THE STRING CONSIDER IT TO BE "TOUGH." IF THE

STRING BREAKS EASILY DISREGARD IT. THIS "PULL" TEST MAY TAKE SOME

PRACTICE AND SHOULD BE VERIFIED OCCASIONALLY WITH THE OFFICIAL FDA

METHOD.

13. Separatetheedible fiber- is noticeable uponchewing,but maybe consumed

without objection.

NOTE: LOOK FOR UNITS HAVING JAGGED CUT EDGES IN THE FOLLOWING STEP.

14. Separate the inedible fiber - is objectional upon chewing and tends to

separate from the rest of the bean material.

15. Separate defective color - unit(s) that vary markedly from the color that is

normally expected for the variety and grade.
Canned Green and Wax Beans

Grading Manual

June 1993

14

SUGGESTED ORDER OF GRADING

16. Separate decay - the acceptance numbers for decay may be found in Tables

V and Va of this manual.

NOTE: EXTREME CARE SHOULD BE EXERCISED WHEN DETERMINING DECAY. BE SURE NOT

TO COUNT A UNIT UNLESS DECAY IS POSITIVELY IDENTIFIED. 

UNITS AFFECTED BY DECAY ARE SCORED UNDER DECAY ONLY AND NOT AS

DECAY AND MAJOR BLEMISHES.

NOTE: THE FOLLOWING STEP SHOULD BE DONE TO DETERMINE THE ACTUAL GRADE AND

NOT JUST THE INTENDED GRADE.

17. Separate the character - based on appearance -- the non "A" grade quality

units. Split open these suspect units and classify them as "B","C", or "SStd"

in character.

NOTE: FLESHINESS REFERS TO THE AMOUNT OF TISSUE BETWEEN AND AROUND

THE SEED CAVITIES OF THE POD AND TO THE DEGREE OF BREAKDOWN OF

THE FLESH. ROUND BEANS CONTAIN MORE FLESH THAN ROMANO OR

ITALIAN BEANS. 

GENERALLY, WAX BEANS WILL HAVE MORE BREAKDOWN OF FLESH THAN

ROUND GREEN BEANS AT THE SAME STAGE OF MATURITY. THIS SHOULD

BE CONSIDERED WHEN EVALUATING WAX BEANS FOR CHARACTER.

AS BEANS BECOME MORE MATURE, THE SEEDS TEND TO ENLARGE AND

BECOME MORE MEALY OR STARCHY. THE TEXTURE OF THE SEEDS WILL

BECOME MORE CRUMBLY AS THE STARCH CONTENT INCREASES.

18. Verify and count or weigh (as applicable for the style) the defects from each

grading tray, making sure that units having more than one type of defect are

properly counted. 

19. Record the number or weight of specified defects, as applicable for the style,

that were found in each grading tray.

20. Determine the total amount of defects found in each category of specified

defects and enterthese figures in the "Final/Average column on page 1 of the

tally sheet.

NOTE: ALSO ENTER THE FINAL GRADES FOR THE PREREQUISITE QUALITY FACTORS ON

PAGE 1.

SUGGESTED ORDER OF GRADING

21. Compare the number or weightofspecified defects found with the acceptance

numbers from the applicable tables in the standards or this grading manual. 

NOTE: SEE "PROCEDURES FOR MIXED QUALITY LOTS" -- THIS MANUAL -- ON LOTS THAT

MEET THE ACCEPTANCE NUMBERS BUT YET HAVE POCKETS OF OBVIOUSLY LOWER

QUALITY.
Canned Green and Wax Beans

Grading Manual

June 1993

15

22. Enter the "Lot Grade" on the tally sheet based on the lowest grade assigned

to any prerequisite or specified quality factor.

NOTE: THE 600 (1800 GRAMS FOR FRENCH STYLE) PLAN TABLES FOR SPECIFIED

DEFECTS, THE 100 PLAN TABLES FOR CHARACTER DEFECTS, AND THE TABLE OF

ACCEPTANCE NUMBERS FOR DECAY MAY BE FOUND ON THE FOLLOWING PAGES.
Canned Green and Wax Beans

Grading Manual

June 1993

16

Table III

Acceptance Numbers for Specified Defects

Whole Style Canned Green and Wax Beans

(600 Plan)

Units of Product (600) Grade A Grade B Grade C

Extraneous Vegetable Material 5 7 21

Stems 14 21 32

Major Blemishes 7 14 21

Total Blemishes (Major + Minor) 14 21 49

Mechanical Damage 32 49 63

Short Pieces 136 NO LIMIT

Tough Strings 10 21 63

Edible Fiber 10 32 63

Inedible Fiber 1 10 32

Color Defectives 32 63 104

"B" Character 63 NO LIMIT

"C" Character 10 63 NO LIMIT

"SStd" Character 5 10 63
Canned Green and Wax Beans

Grading Manual

June 1993

17

Table IIIa

Acceptance Numbers for Specified Defects

Cut Style Canned Green and Wax Beans

(600 Plan)

Units of Product (600) Grade A Grade B Grade C

Extraneous Vegetable Material 5 7 14

Stems 14 21 32

Major Blemishes 7 14 21

Total Blemishes (Major + Minor) 14 21 49

Mechanical Damage 21 32 63

Short Pieces 49 73 104

Tough Strings 10 21 49

Edible Fiber 10 21 49

Inedible Fiber 1 7 21

Color Defectives 32 63 104

"B" Character 63 NO LIMIT

"C" Character 10 63 NO LIMIT

"SStd" Character 5 10 63
Canned Green and Wax Beans

Grading Manual

June 1993

18

Table IIIb

Acceptance Numbers for Specified Defects

Short Cut Style Canned Green and Wax Beans

(600 Plan)

Units of Product (600) Grade A Grade B Grade C

Extraneous Vegetable Material 2 5 7

Stems 7 10 14

Major Blemishes 7 14 21

Total Blemishes (Major + Minor) 14 21 49

Mechanical Damage 88 104 136

Short Pieces 88 104 136

Tough Strings 10 21 21

Edible Fiber 10 21 49

Inedible Fiber 1 7 21

Color Defectives 32 63 104

"B" Character 63 NO LIMIT

"C" Character 10 63 NO LIMIT

"SStd" Character 5 10 63
Canned Green and Wax Beans

Grading Manual

June 1993

19

Table IIIc

Acceptance Numbers for Specified Defects

Mixed Cut Style Canned Green and Wax Beans

(600 Plan)

Units of Product (600) Grade A Grade B Grade C

Extraneous Vegetable Material 5 7 10

Stems 14 21 21

Major Blemishes 7 14 21

Total Blemishes (Major + Minor) 14 21 49

Mechanical Damage 88 104 136

Short Pieces 88 104 136

Tough Strings 10 21 39

Edible Fiber 10 21 49

Inedible Fiber 1 7 21

Color Defectives 32 63 104

"B" Character 63 NO LIMIT

"C" Character 10 63 NO LIMIT

"SStd" Character 5 10 63
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Grading Manual

June 1993

20

Table IIId

Acceptance Numbers for Specified Defects

French Style Canned Green and Wax Beans

(1800 Gram Plan)

Units of Product (1800 grams) Grade A Grade B Grade C

Extraneous Vegetable Material (No. of pieces) 5 7 21

Stems (No. of stems) 14 21 32

Major Blemishes (Grams) 21 42 63

Total Blemishes (Major + Minor) (Grams) 42 63 189

Tough Strings (No. of strings) 14 32 63

Edible Fiber (No. of pieces) 10 32 63

Inedible Fiber (No. of pieces) 1 10 32

Color Defectives (Grams) 96 189 312

"B" Character (Grams) 777 NO LIMIT

"C" Character (Grams) 117 408 NO LIMIT

"SStd" Character (Grams) 30 96 219
21

Canned Green and Wax Beans

Grading Manual

June 1993

Table IV

Acceptance Numbers for Character Defects

for Styles Other than French Sliced

(100 Plan)

Units of Product

(100*3, 6, 13, 21, 29) = --

Grade A Grade B Grade C

300 600 1300 2100 2900 300 600 1300 2100 2900 300 600 1300 2100 2900

"B" Character 34 63 128 200 272 NO LIMIT

"C" Character 6 10 19 28 38 34 63 128 200 272 NO LIMIT

"SStd" Character 3 5 9 13 17 6 10 19 28 38 34 63 128 200 272

Table IVa

Acceptance Numbers for Character Defects 

 French Sliced Style

(300 Plan)

Grams of Product

(300* 3, 6, 13, 21, 29) = --

Grade A Grade B Grade C

900 1800 3900 6300 8700 900 1800 3900 6300 8700 900 1800 3900 6300 8700

"B" Character 402 777 1647 2631 3609 NO LIMIT

"C" Character 63 117 234 366 495 213 408 849 1350 1848 NO LIMIT

"SStd" Character 18 30 57 84 114 54 96 192 297 402 117 219 447 702 954
22

Canned Green and Wax Beans

Grading Manual

June 1993

Table V

 Acceptance Numbers for Decay

 (All Styles Except French Sliced)

Units of Product 400 600 1200 2400 5200 8400 11600

Grade A 4 5 8 15 28 43 57

Substandard 25 35 66 125 259 410 560

Table Va

Acceptance Numbers for Decay

 (French Sliced Only)

Grams of Product 1200 1800 3600 7200 15600 25200 34800

Grade A 12 15 24 45 84 129 171

Substandard 75 105 198 375 777 1230 1680

NOTE: IF THE ACCEPTANCE NUMBERS FOR SUBSTANDARD ARE EXCEEDED, THE LOT IS GNC (GRADE NOT

CERTIFIED).
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Grading Manual

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23

PROCEDURES FOR GRADING MIXED QUALITY LOTS

If aninspectionlot is encountered with individual (suspect) sample units in the sample which

seem to be of lower quality that the sample as a whole, take the following action:

A. Assemble 400 (if available) or 100 (minimum) units of product from the "suspect"

container(s) regardless of code.

B. Compare the number or weight of defects found, as applicable to the style, with the

acceptance numbers from the applicable table inthis manualand determine the grade

of the suspect sample units.

NOTE: USE TABLES VI, VIA, VIB, ETC., AS APPLICABLE FOR THE STYLE, FOR 400 UNITS

(1200 GRAMS FOR FRENCH STYLE) TABLES VII, VIIA, VIIB, ETC, AS APPLICABLE

FOR THE STYLE FOR 100 UNITS (300 GRAMS FOR FRENCH STYLE).

C. Comparethe grade of the suspect sample units to the grade of the sample asawhole.

If the grade of the suspect sample is more than one grade below the grade of the

sample as a whole, certify to the lowest grade. Otherwise certify to the grade of the

original inspection results.

NOTE: IF THE APPLICANT REQUESTS CERTIFICATION OF THE "NONSUSPECT" PORTION OF

THE SAMPLE, RESAMPLE THE LOT IN ACCORDANCE WITH TABLE II OF THIS

MANUAL.

PROCEDURES FOR SINGLE SAMPLE UNITS (UNOFFICIAL SAMPLES)

Branchregulations provideforgrading ofsamplessubmitted byanapplicant. These samples

are "unofficial samples" and do not represent a lot. When requested to perform grading on

unofficial samples, use the following guidelines:

A. Each unofficial sample must stand on its own;

B. Each unofficial sample must contain 400 beans for all styles other than sliced

lengthwise style, and 1200 grams for sliced lengthwise style;

D. Gradethe sample as outlined in this manual. Apply the acceptance numbersfromthe

"Table of Acceptance Numbers for Unofficial Samples", as applicable for the style,

found on the following pages of this manual.
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June 1993

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Table VI

Acceptance Numbers for Specified Defects

Whole Style Canned Green and Wax Beans

(400 Plan)

 (Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C

Extraneous Vegetable Material 4 5 15

Stems 10 15 22

Major Blemishes 5 10 15

Total Blemishes (Major + Minor) 10 15 34

Mechanical Damage 22 34 44

Short Pieces 93 NO LIMIT

Tough Strings 7 15 44

Edible Fiber 7 22 44

Inedible Fiber 0 7 22

Color Defectives 22 44 71

"B" Character 44 NO LIMIT

"C" Character 7 44 NO LIMIT

"SStd" Character 4 7 44
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Table VIa

Acceptance Numbers for Specified Defects

Cut Style Canned Green/Wax Beans

(400 Plan)

 (Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C

Extraneous Vegetable Material 4 5 10

Stems 10 15 22

Major Blemishes 5 10 15

Total Blemishes (Major + Minor) 10 15 34

Mechanical Damage 15 22 44

Short Pieces 34 50 71

Tough Strings 7 15 34

Edible Fiber 7 15 34

Inedible Fiber 0 5 15

Color Defectives 22 44 71

"B" Character 44 NO LIMIT

"C" Character 7 44 NO LIMIT

"SStd" Character 4 7 44
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Table VIb

Acceptance Numbers for Specified Defects

Short Cut Style Canned Green/Wax Beans

(400 Plan)

 (Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C

Extraneous Vegetable Material 2 4 5

Stems 5 7 10

Major Blemishes 5 10 15

Total Blemishes (Major + Minor) 10 15 34

Mechanical Damage 61 71 93

Short Pieces 61 71 93

Tough Strings 7 15 15

Edible Fiber 7 15 34

Inedible Fiber 0 5 15

Color Defectives 22 44 71

"B" Character 44 NO LIMIT

"C" Character 7 44 NO LIMIT

"SStd" Character 4 7 44
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27

Table VIc

Acceptance Numbers for Specified Defects

Mixed Cut Style Canned Green/Wax Beans

(400 Plan)

 (Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C

Extraneous Vegetable Material 4 5 7

Stems 10 15 15

Major Blemishes 5 10 15

Total Blemishes (Major + Minor) 10 15 34

Mechanical Damage 61 71 93

Short Pieces 61 71 93

Tough Strings 7 15 27

Edible Fiber 7 15 34

Inedible Fiber 0 5 15

Color Defectives 22 44 71

"B" Character 44 NO LIMIT

"C" Character 7 44 NO LIMIT

"SStd" Character 4 7 44
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Table VId

Acceptance Numbers for Specified Defects

French Style Canned Green/Wax Beans

(1200 Gram Plan)

 (Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (1200 grams) Grade A Grade B Grade C

Extraneous Vegetable Material (No. of pieces) 4 5 15

Stems (No. of stems) 10 15 22

Major Blemishes (Grams) 15 30 45

Total Blemishes (Major + Minor) (Grams) 30 45 132

Tough Strings (No. of strings) 10 22 44

Edible Fiber (No. of pieces) 7 22 44

Inedible Fiber (No. of pieces) 0 7 22

Color Defectives (Grams) 66 132 213

"B" Character (Grams) 528 NO LIMIT

"C" Character (Grams) 81 279 NO LIMIT

"SStd" Character (Grams) 21 66 150
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June 1993

29

TABLE VII

Acceptance Numbers for Specified Defects

Whole Style Canned Green/Wax Beans

(100 Plan)

 (Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C

Extraneous Vegetable Material 0 2 5

Stems 3 5 7

Major Blemishes 2 3 5

Total Blemishes (Major + Minor) 3 5 11

Mechanical Damage 7 11 13

Short Pieces 26 NO LIMIT

Tough Strings 2 5 13

Edible Fiber 2 7 13

Inedible Fiber 0 2 7

Color Defectives 7 13 21

"B" Character 13 NO LIMIT

"C" Character 2 13 NO LIMIT

"SStd" Character 1 2 13
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June 1993

30

Table VIIa

Acceptance Numbers for Specified Defects

Cut Style Canned Green/Wax Beans

(100 Plan)

 (Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C

Extraneous Vegetable Material 0 2 3

Stems 3 5 7

Major Blemishes 2 3 5

Total Blemishes (Major + Minor) 3 5 11

Mechanical Damage 5 7 13

Short Pieces 11 15 21

Tough Strings 2 5 11

Edible Fiber 2 5 11

Inedible Fiber 0 2 5

Color Defectives 7 13 21

"B" Character 13 NO LIMIT

"C" Character 2 13 NO LIMIT

"SStd" Character 1 2 13
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Table VIIb

Acceptance Numbers for Specified Defects

Short Cut Style Canned Green/Wax Beans

(100 Plan)

 (Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C

Extraneous Vegetable Material 0 1 2

Stems 2 2 3

Major Blemishes 2 3 5

Total Blemishes (Major + Minor) 3 5 11

Mechanical Damage 18 21 26

Short Pieces 18 21 26

Tough Strings 2 5 5

Edible Fiber 2 5 11

Inedible Fiber 0 2 5

Color Defectives 7 13 21

"B" Character 13 NO LIMIT

"C" Character 2 13 NO LIMIT

"SStd" Character 1 2 13
Canned Green and Wax Beans

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June 1993

32

Table VIIc

Acceptance Numbers for Specified Defects

Mixed Cut Style Canned Green/Wax Beans

(100 Plan)

 (Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C

Extraneous Vegetable Material 1 2 2

Stems 2 2 5

Major Blemishes 2 3 5

Total Blemishes (Major + Minor) 3 5 11

Mechanical Damage 18 21 26

Short Pieces 18 21 26

Tough Strings 2 5 8

Edible Fiber 2 5 11

Inedible Fiber 0 2 5

Color Defectives 7 13 21

"B" Character 13 NO LIMIT

"C" Character 2 13 NO LIMIT

"SStd" Character 1 2 13
Canned Green and Wax Beans

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June 1993

33

Table VIId

Acceptance Numbers for Specified Defects

French Style Canned Green/Wax Beans

(300 Gram Plan)

 (Use for Mixed Quality Lots Only)

Units of Product (300 grams) Grade A Grade B Grade C

Extraneous Vegetable Material (No. of pieces) 1 2 5

Stems (No. of stems) 3 5 7

Major Blemishes (Grams) 6 9 15

Total Blemishes (Major + Minor) (Grams) 9 15 39

Tough Strings (No. of strings) 3 7 13

Edible Fiber (No. of pieces) 2 7 13

Inedible Fiber (No. of pieces) 0 2 7

Color Defectives (Grams) 21 39 63

"B" Character (Grams) 134 NO LIMIT

"C" Character (Grams) 24 78 NO LIMIT

"SStd" Character (Grams) 6 21 45