United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Carrots

Effective date February 28, 1974
This is the third issue, as amended, of the United States Standards for Grades of Frozen

Carrots published in the FEDERAL REGISTER of January 17, 1974 (39 FR 2096) to

become effective February 28, 1974. This issue supersedes the third issue, which has

been in effect since February 5, 1962

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 Carrots

Section Page No.

§52.701 Product description. ........................................ 2

§52.702 Styles. ................................................... 2

§52.703 Grades. .................................................. 2

§52.704 Ascertaining the grade of a sample unit. ......................... 3

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

§52.706 Color. ................................................... 4

§52.707 Uniformity of size and shape. ................................. 5

§52.708 Absence of defects. ........................................ 10

§52.709 Texture. ................................................. 13

§52.710 Ascertaining the grade of a lot. ............................... 13

§52.711 Score sheet for frozen carrots. ............................... 14

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

§52.701 Product description.

Frozen carrots are the clean and sound product prepared from the fresh root of the carrot

plant (Daucus carota) by washing, sorting, peeling, trimming and blanching, and are frozen

in accordance with good commercial practice and maintained at temperatures necessary

for the preservation of the product.

§52.702 Styles.

(a) Whole or whole carrots means carrots that retain the approximate

confirmation of a whole carrot.

(b) Halves or halved means carrots cut longitudinally into two units.

(c) Quarters or quartered means carrots cut longitudinally into four

approximately equal units. Carrots cut longitudinally or cut longitudinally and

crosswise into six or eight unit approximating the size and appearance of

quartered carrot are also permitted in this style.

(d) Slices or sliced means carrots sliced transversely to the longitudinal axis.

(e) Diced means carrots consisting of approximate cube-shaped units.

(f) Double-dicedmeans carrots that consist of approximate rectangular shapes

which resemble the equivalent of two cube-shaped units.

(g) Stripsmeans carrots that consists of approximate French-cut shapes, with

flat-parallel or corrugated-parallel surfaces, one-half inch or more in length.

(h) Chips means carrots consist of predominately small-sized units (such as

less than one-half cube) and variously shaped pieces or slivers in which the

longest-edge dimension approximates not more than one-half inch. 

(i) Cutmeans carrots consisting of cut units which do not conform to any of the

forgoing styles.

§52.703 Grades.

(a) U.S. Grade A (or U.S. Fancy) is the quality of frozen carrots of any style

other than chips that:

(1) possess a similar varietal characteristics;

(2) possess a normal flavor and odor;
3

(3) possess a good color;

(4) are practically uniform in size and shape for the applicable style;

(5) are practically free from defects;

(6) are tender; and

(7) score not less than 90 points when scored in accordance with the

scoring system outlined in this subpart.

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

style that:

(1) possess a similar varietal characteristics;

(2) possess a normal flavor and odor;

(3) possess a reasonably good color;

(4) are reasonably uniform in size and shape for the applicable style;

(5) are reasonably free from defects;

(6) are reasonable tender; and

(7) score not less than 80 points when scored in accordance with the

scoring system outlined in this subpart.

(c) Substandardis the quality of frozen carrots that fail to met the requirements

of U.S. Grade B.

§52.704 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the

standards, the following quality factors are evaluated in ascertaining the

grade of the product.

(1) Factors not rated by score points.

(i) Varietal characteristics.

(ii) Flavor and odor.

(2) Factors rated by score points. The relative importance of each

factor which is scored is expressed numerically on the scale of

100. The maximum number of points that may be given each such

factor is:
4

Factors Points

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

Uniformity of size and shape ...............

Absence of defects .......................

Texture ................................

Total score ........................

20

20

30

 30 

100

(b) Evaluation of quality. The score for the factors of color, uniformity of size

and shape, and absence of defects in frozen carrots is determined

immediately after thawing to the extent that the product is substantially free

from ice crystals and can be handled as individual units. A representative

sample of the product is cooked to determine texture and flavor and odor.

(c) Definition of normal flavor and odor. Normal flavor and odor means a

good characteristic flavor and odor of properly prepared frozen carrots that

are free from objectionable flavors and objectionable odors of any kind, as

evaluated after thawing and after cooking.

§52.705 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive (for example, 18 to 20 points means, 18,

19, or 20 points).

§52.706 Color.

(a) General. The evaluation of color shall be determined on the thawed

product. The color is based upon the uniformity and the brightness of the

typical exterior yellow to orange-yellow color of the units. The presence of

green, white, or orange-brown units are scored under this factor when the

over-all color is affected.

(b) "A" classification. Frozen carrots that possess a good color may be given

a score of 18 to 20 points. Good color means that the frozen carrots

possess an orange-yellow color that is bright and typical of frozen carrots

and that the presence of green, white, or orange-brown units does not more

than slightly affect the appearance or eating quality of the product.
5

© "B" classification. If the frozen carrots possess a reasonably good color,

a score of 16 to 17 points may be given. Frozen carrots that fall into this

classification shall not be graded above U. S. Grade B, regardless of the

total score for the product ( this is a limiting rule). Reasonably good color

means that the frozen carrots possess a typical color of frozen carrots and

such color may be slightly dull but not off color and that the presence of

green, white, or orange-brown units does not materially affect the

appearance or eating quality of the product.

(d) "SStd" classification. Frozen carrots that fail to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 15 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.707 Uniformity of size and shape.

(a) Ascertaining dimensions. Size dimension of the various units are

measured as follows:

(1) Diameter of whole carrots. The diameter of a whole carrot is the

shortest diameter at the greatest circumference measured at right

angles to the longitudinal axis of the carrot.

(2) Width of halved carrots. The width of a half is the widest cut

surfaces measured at right angles to the length.

(3) Width of quartered carrots. The width of a quartered carrot is the

widest cut surface measured at right angles to the length.

(4) Diameter and thickness of sliced carrots. The diameter of a slice

is the shortest diameter of the diameter of the larger of the two cut

surfaces of the slice. The thickness of a slice is measured at its

thickest portion.

(5) Size of diced carrots. The size of a dice is the length of the edge

(other than rounded outer edges) which is the most representative of

the cube's size.

(b) Definitions of shapes and sizes.
6

(1) Other shapes and sizes with respect to all styles include, but are not

limited to, noticeably large units much in excess of normal size units

for the style and large, irregular shaped units not normal for the style;

and with respect to diced and double-diced styles include units of

irregular shaped which are noticeably smaller than the equivalent of

one-half the volume of an average size cube or double-diced cube, as

the case may be.

(2) Very small pieces with respect to diced style means pieces smaller

than the equivalent of one-fourth the volume of an average size cube,

and with respect to double-diced style means pieces smaller than the

equivalent of one-fourth the volume of an average size double-diced

unit.

(c) "A" classification. Frozen carrots of styles other than chips that are

practically uniform in size and shape may be given a score of 18 to 20

points. Practically uniform in size and shape means that:

(1) The carrots comply with the measurement, shape, and uniformity

requirements for A classification in Table I of this subpart; and, in

addition

(2) The over-all appearance of the product for the applicable style is not

materially affected by sizes and shapes other than that of normalshaped units which may vary moderately in shape.

(d) "B" classification. If the frozen carrots of any style are reasonably uniform

in size and shape, a score of 16 or 17 points may be given. Frozen carrots

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

regardless of the total score for the product (this is a limiting

rule). Reasonably uniform in size and shape means that:

(1) The carrots comply with the measurement, shape, and uniformity

requirements for B classification in Table I of this subpart; and , in

addition

(2) The over-all appearance if the product for the applicable style is not

seriously affected by sizes and shapes other than that of normalshaped units which may vary considerably in shape.

(e) "SStd" classification. Frozen carrots that fail to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 15 points and shall

not be graded above Substandard, regardless of the total score for the

product ( this is a limiting rule).
7
8

Table I - Uniformity of Size and Shape Requirements for Frozen Carrots

A Classification

Styles Measurement and/or shape of Uniformity of units of product, excluding 10%, by count, that

individual units. vary to an extreme.

Whole 11⁄2 in. maximum diameter.

Unit with largest diameter, or width, is not more than twice that

of unit with smallest diameter, or width. Halved 11⁄2 in. maximum width.

Quartered 11⁄4 in. maximum width.

Sliced

2 in. maximum diameter. Unit with largest diameter is not more than twice that of unit

with smallest diameter.

and

Approx.3⁄4 in. maximum thickness. uniformity of thickness does not vary markedly

Diced Approx. cube shaped 1⁄2 in. or less 10% by weight, maximum may be other shapes and sizes. _1/

in size.

Double-diced Approx. double diced cube

shapes, 1 in. or less long; 1⁄2 in. or 12% by weight, maximum may be other shapes and sizes. _1/

less in cross section diameter.

Strips Approx. French cut shapes, with

flat parallel or corrugated parallel 12% by weight, maximum may be less than 1⁄2 in. long.

surfaces, 1⁄2 in. or more in length.

Cuts Units may vary considerably in size and shape provided over all appearance is not materially

affected.

Chips (Limited to Grade B or lower)

_1/ Provided, presence of very small pieces does not materially affect appearance of product.
9

Table I - Uniformity of Size and Shape Requirements for Frozen Carrots (Continuation)

B Classification

Styles Measurement and/or shape of individual units. Uniformity of units of product, excluding

10%, by count, that vary to an extreme.

Whole 21⁄4 in. maximum diameter. Unit with largest diameter, or width, is not

more than twice that of unit with smallest

diameter, or width. Halved 13⁄4 in. maximum width.

Quartered 13⁄4 in. maximum width.

Sliced

21⁄2 in. maximum diameter. No limits as to uniformity between largest

and smallest diameters

and

Approx.3⁄4 in. maximum thickness. variations in diameters and thickness do

not seriously affect over all appearance.

Diced Approx. cube shapes 1⁄2 in. or less in size. 20% by weight, maximum may be other

shapes and sizes. 2/

Double-diced Approx. double diced cube shapes of varying sizes and 25% by weight, maximum may be other

shapes. shapes and sizes. 2/

Strips Approx. French cut shapes, with flat parallel or 25% by weight, maximum may be less

corrugated parallel surfaces, 1⁄2 in. or more in length. than 1⁄2 in. long.

Cuts Units may vary considerably in size and shape provided over all appearance is not seriously

affected.

Chips Units are small (such as less than 1⁄2 cube), individually reasonably uniform in weight, may be

variously shaped, approximating not more than 1⁄2 in. in longest-edge dimension.

_2/ Provided, presence of very small pieces does not seriously affect appearance of product.
10

§52.708 Absence of defects.

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

from defective units or defects. Defective units or defects are units

damaged by mechanical injury or other means: unpeeled units; units

blemished or seriously blemished by brown or black internal or external

discoloration, sunburn, or green or white colored units, pathological injury or

insect injury; and units blemished or seriously blemished by other means.

(b) Definitions of defective units and defects.

(1) Damaged by mechanical injury or other means include crushed,

broken, or cracked units; excessively frayed edges and surfaces;

excessively or poorly trimmed units; or damaged by other similar

means to an extent that the appearance or eating quality of the unit

is seriously affected.

(2) Unpeeled areas are considered defects when on whole, halved, or

quartered units the unpeeled area is greater than the area of a circle

three-eighths inch in diameter; and on smaller units the unpeeled

area is greater than the area of a circle one-eighth inch in diameter.

(3) Blemished means any units blemished to the extent that the

appearance or eating quality is materially affected.

(4) Seriously blemished means any unit blemished to the extent that the

appearance or eating quality is seriously affected.

(c) "A" classification. Frozen carrots that are practically free from defects may

be given a score of 27 to 30 points. Practically free from defects means

that:

(1) The limits for allowable defects or defective units in the applicable

styles do not exceed the maximum limits for A classification in Table

II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or

defective units (whether or not specifically defined), individually or

collectively, do not materially affect the appearance of edibility of the

product.
11

(d) "B" classification. If the frozen carrots are reasonably free from defects,

a score of 24 to 26 points may be given. Frozen carrots that fall into this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product ( this is a limiting rule). Reasonably free from defects

means that:

(1) The limits for allowable defects or defective units in the applicable

styles do not exceed the maximum limits for B classification in Table

II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or

defective units (whether or not specifically defined), individually or

collectively, do not seriously affect the appearance or edibility of the

product.

(e) "SStd" classification. Frozen carrots that fail to meet the requirements of

paragraph (d) of this section may be given a score of 0 to 23 points and shall

not be graded above Substandard, regardless of the total score of the

product (this is a limiting rule).
12

Table II - Maximum Allowances for Defects or Defective Units in Frozen Carrots

Defects (For styles, as indicated) "A" Classification "B" Classification

Whole, halved, quartered: Total all

defects, including blemished and 15%, by count, of all units .......

seriously blemished.

25%, by count,of all units.

Blemished and seriously blemished. Limitations _1/ - 7-1/2 %, by count, Limitations _2/ - 12-1/2%, by count,

but no more than 2%, by count, but no more than 4%, by count,

seriously blemished. seriously blemished.

Sliced, cut: 

Total all defects, including blemished 15%, by weight, of all units .......

and seriously blemished.

25%, by weight, of all units.

Blemished and seriously blemished. Limitations _1/ - 7-1/2%, by weight, Limitations _2/ - 12-1/2%, by weight,

but no more than 3/4 or 1%, by but no more than 1-1/2%m by

weight, seriously blemished. weight, seriously blemished.

Diced, Double-diced strips: 

Total all defects, including blemished 10%, by weight, of all units .......

and seriously blemished.

16%, by weight, of all units.

Blemished and seriously blemished. Limitations _1/-5%, by weight, but no Limitations _2/ - 8%, by weight, but no

more than 3/4 of 1%, by weight, more than 1-1/2%, by weight,

seriously blemished. seriously blemished.

Chips:

Total all defects, including blemished Limited to Grade B or lower 16%, by weight, of all units.

and seriously blemished. classification.

Blemished and seriously blemished. .............................

Limitations _2/-8%, by weight, but no

more than 1-1/2%, by weight,

seriously blemished.

_1/ Provided such blemished and/or seriously blemished units do not materially affect the appearance or edibility of the

product.

_2/ Provided such blemished and/or seriously blemished units do not seriously affect the appearance or edibility of the

product.
13

§52.709 Texture.

(a) General. The factor of texture refers after cooking to the tenderness and

freedom from mushiness of the carrots and the degree of freedom from

coarse or fibrous units.

(b) "A" classification. Frozen carrots that possess a tender texture may be

given a score of 27 to 30 points. Tender texture means that the carrots are

tender, not fibrous nor mushy, and possess a practically uniform texture.

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

texture, a score of 24 to 26 points may be given. Frozen carrots that fall into

this classification shall not be graded above U. S. Grade B, regardless of the

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

texture means that the carrots are reasonably tender, may be variable in

texture but not generally tough, hard, nor mushy, and there may be present

a few units which possess a coarse, fibrous, or mushy texture.

(d) "SStd" classification. Frozen carrots that fail to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 23 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.710 Ascertaining the grade of a lot.

The grade of a lot of frozen carrots covered by these standards is determined by the

procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83).
14

§52.711 Score sheet for frozen carrots.

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

Container marks or identification ........................................

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

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

Style ..............................................................

Factors Score Points

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

Uniformity of size .....................

Absence of defects ....................

Texture .............................

Total score ......................

20 "B" 16-17 _1/

20 "B" 16-17 _1/

30 "B" 24-26 _1/

 30 "B" 24-26 _1/

100

"A" 18-20

"SStd" 0-15 _1/

"A" 18-20 _2/

"SStd" 0-15 _1/

"A" 27-30

"SStd" 0-23 _1/

"A" 27-30

"SStd" 0-23 _1/

U.S. Grade .........................................................

Flavor and odor .....................................................

_1/ Indicates limiting rule.

_2/ Limits style of chips to Grade B or lower.

The U. S. Standards for Grades of Frozen Carrots contained in this subpart became

effective February 5, 1962, as amended February 28, 1974.

Dated: January 14, 1974

 

E. L. Peterson

Administrator

Agricultural Marketing Service

Published in the Federal Register of January 5, 1962 (27 F.R. 74). Amended in the

Federal Register January 17, 1974 (39 F. R. 2096)