UNITED STATES DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

Fruit and Vegetable Division

Processed Products Standardization and Inspection Branch

Washington, D.C. 20205

INSTRUCTIONS FOR INSPECTION

OF

FROZEN PLUMS

FOR USE OF USDA PROCESSED FOODS INSPECTORS

NOVEMBER 1957
ACTION BY: All Employees of the Branch

APPROVED BY: 

 Chief of the Branch

FILE UNDER: FROZEN PLUMS

HANDBOOK CONTROL RECORD

REMOVE PAGES DATED INSERT PAGES DATED ATTACHMENTS OR REFERENCES

ii
Frozen Plums

November 1957

INSPECTORS’ INSTRUCTIONS

FOR

FROZEN PLUMS

TABLE OF CONTENTS

PAGE

I GENERAL 1

A. Purpose and Scope 1

B. Caution 1

C. Keep Instructions Current 1

II PRODUCTION 1

A. Annual Pack 1

B. Areas of Production 2

C. Varieties for Freezing 3

D. Harvesting 3

III PREPARATION AND FREEZING 4

A. Raw Material 4

B. Washing and Draining 4

C. Sorting 4

D. Pitting 4

E. Packing 5

F. Freezing and Storage 5

IV INSPECTION 6

A. Sampling 6

B. General Inspection Procedure 6

1. Setting up the Score Sheet 6

2. Thawing the Product 6

3. Product Description 7

4. Color Types 8

5. Styles 8

6. Drained Weight 8

7. Fruit Sugar Ratio 10

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Frozen Plums

November 1957

TABLE OF CONTENTS

PAGE

IV INSPECTION (continued)

C. Factors of Quality 11

1. Factors Not Rated by Score Points 11

2. Factors Rated by Score Points 12

V CERTIFICATION 18

A. General 18

B. Mandatory Requirements 19

1. Wholesomeness 19

2. Adequate Draining 19

3. Recommended Fill of Container 19

C. Terminology 20

VI INSPECTION DURING PACKING OPERATIONS 20

A. Sanitation 20

B. Operations 20

1. Raw Material 21

2. Preparation 21

3. Packing 21

4. Freezing 22

C. Recommendations 22

iv
INSPECTORS’ INSTRUCTIONS

FOR

FROZEN PLUMS

NOVEMBER - 1957

I GENERAL

A. Purpose and Scope.

The instructions contained herein explain and furnish technical information which

will serve as a guide in the inspection of frozen plums and aid inspectors in

attaining uniformity in applying the standards and in certifying the product. These

instructions will serve to familiarize the inspectors with the commercial

production of frozen plums and the general procedures used by the industry.

B. Caution.

These instructions are for the inspectors’ use only and shall not be released in

whole or in part to anyone outside of the inspection service. Interpretations may

be explained and situations discussed, but the text for a given instruction shall not

be given to the public or trade.

C. Keep Instructions Current.

These instructions may be revised, in whole or in part, whenever the need for such

revision is indicated. Therefore, any comments or suggestions, such as detection

of errors or the development of new and better inspection techniques, should be

forwarded in detail to the Washington office.

II PRODUCTION

A. Annual Pack.

The frozen plum pack is relatively small in comparison with other fruits. In 1956,

the frozen plum pack ranked 14th in total number of pounds for frozen fruit packs,

exceeding only the frozen packs of loganberries, and currants. Table I shows the

yearly pack for frozen plums for the last 10 year period.
Frozen Plums

November 1957

II PRODUCTION (continued)

A. Annual Pack. (Continued)

TABLE I

Total United States Pack

Frozen Plums for Period 1947 to 1956 1/

YEAR POUNDS YEAR POUNDS

1947 2,842,548 1952 3,588,065

1948 2,125,326 1953 8,356,212

1949 5,296,709 1954 4,497,957

1950 5,143,548 1955 3,754,779

1951 6,791,397 1956 3,990,670

1/ Frozen Food Pack Statistics, National Association of Frozen Food Packers, Washington,

D.C. 1956. Product designated as Frozen Prunes.

B. Areas of Production.

Well over half of the frozen plum pack is made in the West, principally in the

Williamette Valley of Western Oregon and in the Milton Freewater area of

Eastern Oregon and lower Yakima Valley in Washington.

The Snake River Valley in Western Idaho is an important area in the production

of fresh prune plums. California is the leader in the production of plums but only

a very small percentage of California plums are frozen.

Other leading plum producing areas include Southwestern Michigan, New York,

Pennsylvania, and Ohio near Lakes Erie and Ontario, Eastern Texas and the

Western Slope area in Colorado.

Table II shows a comparison of the total number of pounds of frozen plums

packed in the principal regions.

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Frozen Plums

November 1957

II PRODUCTION (Continued)

TABLE II

Frozen Plum Pack by Regions 1/

YEAR

NORTHEAST

AND MIDWEST WEST

1949 388,370 4,908,339

1950 393,430 4,750,118

1951 1,959,969 4,831,428

1952 723,732 2,864,333

1953 1,397,350 7,058,862

1954 756,972 3,731,985

1955 1,076,310 2,677,469

1956 458,340 3,532,330

1/ Frozen Food Pack Statistics, National Association of Frozen Food Packers, Washington,

D.C. 1956. Product designated as Frozen Prunes.

C. Varieties for Freezing.

The Italian Prune Plum variety is the principal variety frozen. However, other

varieties such as the Satsuma, Santa Rose, Yellow Egg, Jefferson, and Reine

Claude are sometimes frozen commercially.

D. Harvesting.

In general, harvesting in western Oregon and Washington is done by shaking the

ripe fruit from the trees and picking it up off the ground. The fruit is put in lug

boxes which hold approximately 40 or 50 pounds. Fruit harvested in this manner

is usually delivered to the plant coated with dust, mixed with leaves, twigs, and

other extraneous material. Crushed and split fruit resulting from such harvesting

is usually included with the sound fruit.

Plums grown in the “eastern” sections of the Northwest, California, ad most other

areas are hand picked into lug boxes. Such hand picked plums are usually not as

mature as those harvested by shaking the trees and may be ripened in storage.

3
Frozen Plums - November 1957

III PREPARATION AND FREEZING

A. Raw Material.

In order to obtain a desirable finished product, only well ripened plums of good

quality should be used. Raw material containing decayed fruit, or defect material

such as dust, grit, leaves, or twigs frequently results in a low quality finished

product.

Plums that have been picked fully tree-ripened should be processed as soon after

picking as possible. Plums picked in a stage of maturity common or fresh plum

pack operation should be held in suitable storage and ripened. “Sorts Outs” from

the fresh market operation are sometimes ripened and used for freezing.

B. Washing and Draining.

An important step in the preparation for freezing is ample washing. The fruit is

sometimes agitated gently on a riddle-type shaker to remove leaves, twigs and

loose dirt. After leaving the shaker the plums travel through a tank-type or floodtype washer where dirt clinging to the fruit is removed. After leaving the washer,

the plums are rinsed on a mesh belt under strong sprays of water. After rinsing,

the plums are permitted to drain on the mesh belt while being conveyed to the

sorting belt.

C. Sorting.

After draining, leaves, stems, twigs, and any other foreign material that may have

passed over the riddle type shaker, and defective fruit are removed as the plums

pass over a sorting belt.

D. Pitting.

Most plums for freezing are pitted with an Elliot Pitter. This pitter forces the

flesh of the fruit into a cylinder of spaced teeth. The pit is forced into a rubber

cylinder which h olds the pit while the flesh is removed from the teeth by

mechanical fingers. The flesh of the fruit will show punch or teeth marks on

freestone fruit and will usually be quite macerated on clingstone fruit when pitted

by this method.

A small portion of the frozen plum pack consists of hand pitted plums. Most of

the hand pitted plums are “halved” style, however, a few which are slit only

enough to remove the pit fall into “whole pitted” style.

4
Frozen Plums - November 1957

III PREPARATION AND FREEZING (Continued)

E Packing.

Plums are packed in various sized containers for freezing, of which the most

common is the 30 pound enameled can with friction type lid.

Table III shows approximate percentages of the frozen plum pack by container

size.

TABLE III

Approximate Percentage of Frozen Plum

Pack by Container Size

Size Container Approximate Percentage

30 pounds 82.0%

10 pounds and under 0.5%

Other sizes over 10 pounds 5.5%

Barrels 11.0%

The plums are packed with or without a packing medium. The packing medium may

consist of dry sugar, sugar sirup, plum puree or plum puree sweetened with sugar. 

Usually, when dry sugar is added, the fruit sugar ratio will vary from 7 parts fruit plus 1

part sugar to 15 parts fruit plus 1 part sugar. The sugar may be mixed with the fruit or

placed on top of the fruit. In some cases, part of the sugar is placed in the middle of the

can and the remainder on top of the fruit. The main purpose in adding sugar is to retard

oxidation, however, other substances permitted by Food and Drug may be used as an

antioxidant in lieu of sugar or mixed with the sugar.

F. Freezing and Storage.

The most common method of freezing the larger containers (28 pound up to and

including barrels) is accomplished by stacking the containers in such a manner as

to allow the air to circulate freely around the individual container. The

temperature is held at 0° F. or below in regular freezer storage or in freezing

rooms equipped with high powered fans to circular the cold air around the

containers.

Retail size containers are usually frozen at temperatures of minus 20° F. to minus

40° F. The product should be stored at temperatures of 0° F. or below.

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Frozen Plums - November 1957

IV INSPECTION

A. Sampling.

It is equally as important to draw representative samples as it is to accurately

examine and classify the samples as to quality. Make sure that the best possible

sampling job has been done so that the samples will reflect a true value of the lot

being inspected.

The sampling rates prescribed in the Regulations Governing Inspection and

Certification of Processed Fruits and Vegetables and Related Products and other

inspectors instructions and memoranda should be followed when drawing samples

for the inspection of frozen plums.

All pertinent information regarding the lot being sampled should be recorded in

detail on the Certificate of Sampling. This information should include the

condition of the container and cases, the room temperature if held above 0° F. and

any other information that may affect the quality or sale ability of the produce.

B. General Inspection Procedure.

1. Setting up the Score Sheet.

Record all pertinent information concerning the inspection on the score

sheet in addition to the packers name and address, date, and inspectors

signature. Such information also includes net weights, when taken, style

of pack, size and type of containers, code marks, and all significant

information taken from the labels.

2. Thawing the Product.

Samples of frozen plums should be thawed in accordance with current

Memoranda which include the following procedure.

a. Consumer-size packages should be thawed in the unopened

container until the product is sufficiently free from ice so that the

individual units may be easily handled. If packed in sealed

containers they may be placed in water at not to exceed 86° F. to

expedite thawing or unsealed packages may be placed in a plastic

bag, the bag sealed, and thawed in water.

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Frozen Plums - November 1957

IV INSPECTION (Continued)

B. General Inspection Procedure. (Continued)

2. Thawing the Product. (Continued)

b. Sub-samples drawn from bulk containers should be thawed in the

sampling container until the product is sufficiently free from ice so

that the individual units can be easily handled. No. 10 cans or

plastic bags should be used as the sampling container for handling

the sub-sample. When necessary to thaw entire bulk packages,

they should be thawed partially submerged in a both of running

water not to exceed 86° F. or thawed in the unopened container. 

Directing a current of air from a fan on the container may speed up

the thawing when water bath is not available.

The utmost care should be exercised not to damage the character of

the fruit when transferring it to the grading tray from the container

after thawing in the manner described above.

In the event frozen plums show any material increase in oxidation

after thawing in the above described manner such oxidation should

be scored against the product.

3. Product Description.

The product “frozen plums” is not covered by a Food and Drug Standard

of Identity. Therefore, the product description in the United States

Standards for Grades of Frozen Plums, defines the product for the purpose

of inspection and certification under these standards. The current standard

covers all commercial varieties of plums except the Damson variety. 

Damson’s are excluded because it is understood that this variety is frozen

as the plums come from the orchard without pitting, washing, and sorting

called for by the standard.

The inspector must bear in mind that the first requirement of the standard

is that the product meet the product description. If it fails to meet the

product description, the product cannot be considered as frozen plums for

the purpose of applying the quality requirements.

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Frozen Plums - November 1957

IV INSPECTION (Continued)

B. General Inspection Procedure. (Continued)

4. Color Types.

The grade standards provide for three color types of frozen plums. It is

intended that all frozen plums will clearly belong in one of these color

types. However, many varieties of plums exist, and if the inspector should

encounter one that is difficult to classify, he should consult his supervisor.

5. Styles.

The U.S. Standards provide for three styles of frozen plums which are

most commonly packed.

“Halved” plums are usually hand halved and packed in a limited quantity

as a dessert pack.

“Whole pitted” plums are usually hand pitted but the standard includes in

this style machine pitted plums which still have the appearance of whole

pitted plums and are not excessively crushed or broken.

“Crushed and Broken” plums are usually machine pitted but the standard

includes in this style all pitted plums which would fail to meet either

“halved” or “whole pitted” styles due to the number of units which are

crushed and broken.

6. Drained Weight.

Normally, drained weights are not taken on frozen plums. However, if the

applicant requests a drained weight determination or if the containers

appear to be very deficient in fruit, a drained weight should be determined

by the method and reported to the usual manner on the certificate.

a. Equipment

(i) U.S. Standard No. 8 sieve - 8 inch diameter for containers 2

pounds or less, 12-inch diameter for containers over 2

pounds.

(ii) Scale equipped with pan of proper size and form to weigh

screen and plums and to catch drainage during weighing.
Frozen Plums - November 1957

IV INSPECTION (Continued)

B. General Inspection Procedure. (Continued)

6. Drained Weight. (Continued)

(iii) Laboratory thermometer.

(iv) Rack or other device to hold screen in a slightly tilted position

during the draining.

b. Procedure

(i) Thaw samples in closed containers at room temperature. 

Leave sufficient space around the containers so that air cn

circulate freely.

(ii) Open the container periodically and take the temperature at

the center of the mass.

(iii) Drain the plums as soon as possible after the temperature of

the product at the center of the container as reached 28° F.

(iv) Draining.

(1) Containers 2 pounds or less:

Empty contents of container onto a 8 inch diameter

screen and allow to drain in usual manner for 5

minutes.

(2) Containers over 2 pounds:

(a) Open the container and remove any hard

caked sugar (if any) from the top and after

removing any fruit which may be attached

discard the caked sugar. If any loose

granulated sugar remains on top, gently stir

the top of the liquid to dissolve the sugar.

9
Frozen Plums - November 1957

IV INSPECTION (Continued)

B. General Inspection Procedure. (Continued)

6. Drained Weight. (Continued)

(b) Place the screen, which has been previously tared, on the scale pan

in a horizontal position on the rack, tripod ring, blocks in a sink, or

other suitable device and pour most of the free liquid through the

screen, this will partially drain the plums.

(c) Pour approximately 7 pounds of the partially drained plums onto

the screen, allow to remain 5 minutes; weigh and discard. 

(Remove any lumps of undissolved sugar of any appreciable size

before weighing).

(d) Successively drain approximately 6 to 7 pound portions of the

remaining partially drained plums as outlined above until all have

been drained and weighed. (This will be 3 drainings for 30 pound

net cans).

(e) The sum of the weights thus obtained is the drained weight of the

plums.

7. Fruit-sugar Ration.

The subject of fruit-sugar ratio is outlined in detail in a separate

memorandum and “Inspectors Instructions for Frozen Fruits,

Determination of Fruit-Sugar Ratio or Proportion of Fruit to Liquid

Packing Media”, and should be followed. Excerpts from those

instructions follow:

No satisfactory method has been devised to accurately determine the fruitsugar ratio of the finished product. However, an estimate of the fruit-sugar

ratio may be calculated by the following equation as outlined in the

previously mentioned instructions:

10
Frozen Plums - November 1957

IV INSPECTION (Continued)

B. General Inspection Procedure. (Continued)

7. Fruit-Sugar Ratio (Continued)

R = 100 - P s

P - F s s

R = Ratio of fruit to sugar.

P = Brix of finished product.

s

F = Average Brix of in-going fruit.

s

In calculating the fruit sugar-ratio of the finished product, use the

following average values for frozen plums.

a. Italian variety - 20.0° Brix.

b. Red varieties - 12.5° Brix.

C. Factors of Quality.

1. Factors Not Rated by Score Points.

The factors not rated by score points are definite quality requirements of

the grade standard. Any sample failing to meet these requirements should

be classified as Substandard.

a. Varietal Characteristics.

When two or more varieties of plums are packed together and are

not readily distinguishable, the plums should be considered as

possessing similar varietal characteristics. If the plums are

definitely different due to color, shape, or any other reason, they

are not of similar varietal characteristics and should be classified as

Substandard.

11
Frozen Plums - November 1957

IV INSPECTION (Continued)

C. Factors of Quality. (Continued)

b. Flavor.

The frozen product should be checked at time of sampling for any

off odors present which may dissipate during thawing. This is

especially important when sub-samples are being drawn since an

entire 30 pound can of frozen plums may emit a slight off-odor

which may not be detectable on examination of the thawed subsample. In cases where any doubt exists at time of sampling,

additional cans should be examined and full cans containing

suspected off flavors or odors should be taken as samples.

The flavor and odor should be rechecked on the thawed product. 

Any off flavors and odors in either the frozen or thawed product

will justify classifying the product Substandard.

It should be noted that normal flavor is defined in part as

“characteristic flavor and odor.” This means that a product lacking

a recognizable plum flavor for the type would also be Substandard.

2. Factors Rated by Score Points.

a. Color.

Color should be determined immediately after the product is

thawed to the extent that it is free from ice crystals. Oxidation may

occur in varying degrees on the exposed flesh of the plums soon

after thawing. For the purposes of application of the grade

standards in scoring color under normal inspection procedures,

oxidation should be classified according to the degree that the

appearance of the product may be affected. Inspectors should

separate and score oxidized plums by degrees as follows:

(i) Whole or Halved.

(1) “Slight oxidation” - a slight browning of the

exposed flesh of the plums that does not more than

slightly affect the 

12
Frozen Plums - November 1957

IV INSPECTION (Continued)

3. Factors of Quality. (Continued)

appearance or edibility of the product. This degree

of oxidation may be expected to normally occur in

frozen plums during the thawing out period or soon

after the product is thawed. Slight oxidation is not

scored against Grade A color.

(2) “Moderate oxidation” - a browning of the exposed

flesh or skin, or both, of the plums that more than

slightly affects but does not materially affect the

appearance or edibility of the plums. Permit 5

percent, by count, in Grade A and 15 percent, by

count, in Grade B.

(3) “Serious oxidation” - a browning of the exposed

flesh or skin, or both, of the plums that materially

affects the appearance or edibility of the plums. 

Permit none in Grade A and 5 percent, by count, in

Grade B. Serious oxidation should also be

considered under the factor of defects.

(ii) Crushed or Broken.

When scoring color for plums that are crushed and broken

to the extent that a count is impossible to obtain the

foregoing tolerances would not be applicable. Therefore,

consideration is given to the over all appearance of the

product. In the Grade A classification for color the

appearance or edibility of the product is not more than

slightly affected by oxidation. In the Grade B classification

for color the appearance or edibility of the product is not

materially affected by oxidation.

In addition to the foregoing, consideration should also be

given to the following when scoring color:

(1) The uniformity of color,

13
Frozen Plums - November 1957

IV INSPECTION (Continued)

(iii) Factors of Quality. (Continued)

(2) The brightness of color,

(3) Whether or not the color is typical for:

(a) Well ripened plums,

(b) Properly prepared and properly processed

plums, and

(c) Plums of similar varietal characteristics.

b. Size. - (Halved and Whole Pitted)

Size is determined on a weight basis after removing from

consideration 10 percent, by count, of the units which are the most

variable in size. This 10 percent may be all large units or all small

units or any combination of large and small units.

Inspectors must use good judgement in determining the rating for

the factor of size.

As an example, assume we have a sample containing 100 units and

the weights vary from 17 to 40 grams as follows:

3 units - 17, 20 and 24 grams.

90 units - 25 grams to 35 grams.

7 units - 37 grams to 40 grams.

Rating the factor of size correctly, the 7 largest units and the three

smallest units should be removed which would leave in the

remaining 90 percent a largest unit of 35 grams against a smallest

unit of 25 grams and the sample would be assigned a score in the

Grade A classification.

If this procedure is not followed, an erroneous classification (and

possible degrading of the product) may occur as in the illustrations

that follow.

14
Frozen Plums - November 1957

IV INSPECTION (Continued)

If only the 10 largest units are removed from consideration, there

may be remaining some largest units of 35 grams against some

smallest units of 17 grams and we would classify the factor of size

in the Substandard classification which would not allow the sample

to grade above Grade B because of the partial limiting rule. If the

10 smallest units are removed, there may be remaining some

largest units of 40 grams against some smallest units of 25 grams

and the factor of size would be scored into the Grade B

classification.

c. Defects.

(i) General

Defects are defined in the grade standards and a definite

percentage of crushed and broken units, blemished and

seriously blemished units is provided for the different grade

classifications. Harmless extraneous material, and other

defects are limited only by degree as they affect the

appearance or edibility either singly or in combination with

other defects.

(ii) Pitted Material.

The grade standards indicate under Grade A and Grade B

that “the product is practically free from pit material”. 

Since a definite tolerance is not provided in the GradeStandards this administrative guide for both pits and pieces

of pits should be followed and is applicable to all styles of

frozen plums.

(1) Officially Drawn Samples.

In determining compliance with the United States

Standards in accordance with this administrative

guide, the pieces of pits, regardless of size, and

whole pits are averaged from all sample units

examined and the allowances are based on ounces 

15
Frozen Plums - November 1957

IV INSPECTION (Continued)

of net contents. The allowances outlined herein

show the maximum limits for the average of pieces

and pits and whole pits as well as the maximum

limits for individual sample units. The average

limits apply, provided the limits for individual

sample units are not exceeded. The allowances for

pieces of pit are in addition to allowances for whole

pits.

OFFICIALLY DRAWN SAMPLES

GRADES WHOLE PITS PIECES OF PITS

Individual Samples

Average

Individual Samples

Average

Grades A and B

“Practically free

from pit material”

(Maximum)

1 per 48 ozs.

(Maximum)

1 per 96 ozs.

(Maximum)

5 per 48 ozs. or

proportionate

thereto

(Maximum)

1 per 32 ozs.

(2) Unofficially submitted samples.

The pieces of pit and whole pits are considered for

each individual container. Since samples that are

unofficially submitted are not averaged, the

following maximum limits apply for each sample

unit. The allowances for pieces of pit are in

addition to allowances for whole pits.

UNOFFICIAL SAMPLES

GRADES WHOLE PITS PIECES OF PITS

Grades A and B “Practically free

from pit material”

(Maximum)

No pits in sample units smaller than

96 ounces.

1 pit per 96 ounces in sample units

of 96 ounces or larger.

(Maximum)

No pieces in sample units smaller

than 48 ounces.

1 piece per 48 ounces in sample

units of 48 ounces or larger.

16
Frozen Plums - November 1957

IV INSPECTION (Continued)

C Factors of Quality. (Continued)

2. Factors Rated by Score Points. (Continued)

c. Defects. (Continued)

(iii) Harmless Extraneous Material.

Normally, when the full tolerance of crushed or broken

units and blemished and seriously blemished units are

present the product would at least be approaching the point

where the appearance and eating quality are affected to the

extent permitted in the grade. It then stands to reason that

very little else in the way of harmless extraneous material

and other defects could be present before the over all

appearance and eating quality would warrant scoring the

product into the next lower grade.

Although a definite tolerance for harmless extraneous

material is not provided in the grade standards, inspectors

should be guided by the following:

(1) For Grade A not more than 1 piece of harmless

extraneous material may be present for each 40

ounces of net weight on an average.

(2) For Grade B not more than 1 piece harmless

extraneous material may be present for each 20

ounces of net weight on an average.

(iv) Other Defects.

As defined in the grade standards other defects means

growth cracks, doubles, or other abnormalities which

materially affect the appearance or eating quality of the

unit.

Growth cracks should be considered as a defect if they are

not caloused or discolored. Very small caloused or

discolored growth cracks should be considered as

insignificant.

17
Frozen Plums - November 1957

IV INSPECTION (Continued)

C Factors of Quality. (Continued)

2. Factors Rated by Score Points. (Continued)

c. Defects. (Continued)

(v) Crushed or Broken, Blemished, and Seriously Blemished.

Definite tolerances for crushed or broken, blemished, and

seriously blemished units are provided in the different

grade classifications in the grade standards.

Seriously oxidized or otherwise seriously discolored plums

are scored as a defect as well as against color and should be

included in the group scored as seriously blemished.

d. Character.

As in most fruit, the factors of Color and Character usually go hand

in hand. The exceptions in frozen plums normally occur when

oxidation or discoloration has affected the character without harm

to the color.

It should be noted that the tolerance provided in the Grade A

classification does not permit any units that are less than

reasonably well ripened but includes units with shriveled areas that

materially affect the appearance of the unit.

The tolerance provided in the Grade B classification permits units

that are less than reasonably well ripened in addition to units with

shriveled areas that materially affect the appearance of the unit.

V. CERTIFICATION

A. General.

The certification of frozen plums and preparation of inspection reports shall be in

accordance with applicable general instructions as contained in Chapter IV of

Instructions for Certification of Processed Products. The instructions in this

section relative to certification are those which may differ or supplement such

instructions as they apply to frozen plums.

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Frozen Plums - November 1957

V. CERTIFICATION (Continued)

B. Mandatory Requirements.

Although at present no standards of identity, fill of container, or quality have been

established by Food and Drug for frozen plums, there are certain minimum

requirements the product must meet in order that seizure may be avoided. 

Inspectors should be guided by the latest (proposed or finalized) Food and Drug

Standards for Frozen Fruits accompanying applicable memoranda for information

relative to definitions, standards of identity, and standards of fill of container for

frozen fruits.

In addition to the requirements of the grade standards, frozen plums must also

meet the mandatory requirements of the Federal Food, Drug, and Cosmetic Act.

1. Wholesomeness.

Plums used for freezing must be prepared from clean, sound, fresh fruit,

which are sorted, washed, drained and pitted in accordance with good

commercial practice.

If a product is found to contain objectionable foreign material such as rot,

decay, insects or insect fragments, any type of earthy material, or any other

type of foreign material the product is certified as “Grade Not Certified”.

2. Adequate Draining.

Frozen plums should be properly drained after washing as frozen fruits

that contain excess water are subject to seizure by the Food and Drug

Administration for adulteration.

3. Recommended Fill of Container.

Normally, no mention is made on the certificate regarding fill of container

if the lot meets acceptable criteria for properly filled containers.

Inspectors should be guided further by the instructions contained in

Chapter IV, Certification of Processed Products for the method of

determining fill of container for frozen fruits and vegetables.

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Frozen Plums - November 1957

C. Terminology.

For purposes of uniformity, inspectors should use exactly the same terminology as

that used in the grade standards when writing certificates.

In the heading of the certificate the product inspected should be designated as

FROZEN PLUMS, and not designated as FROZEN PRUNES OR FROZEN

PRUNE PLUMS.

Inspectors should follow the order of the score sheet for information included in

the body of the certificate.

When certifying the color types of frozen plums, include the full terminology as

that contained in the grade standards, exclusive of the suggested varieties.

When certifying the count, state the count per container for containers 2 pounds or

less. For containers over 2 pounds state the average count per pound.

Occasionally, the applicant may request additional information to appear on the

certificate that may be included in the body. In such cases, the requested

information should follow the last item that is normally included in the body.

VI. INSPECTION DURING PACKING OPERATIONS

A. Sanitation.

When inspection is conducted during packing operations as in continuous

inspection or plant inspection-pack-certification, inspectors are responsible for

ascertaining compliance with the requirements of sanitary operations and report

any deviations from good sanitary practices which cannot be corrected by regular

plant contacts.

B. Operations.

In order that an inspector may assure himself of the quality of the final product,

certain points must be observed during the packing operations. The following are

some of the most important points of the operation to observe:

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Frozen Plums - November 1957

B. Operations. (Continued)

1. Raw Material.

A. The general condition of the raw product.

B. Prevelance of defective units.

(i) Presence of excessive amounts of extraneous material or

foreign material.

(ii) Presence of damaged or crushed fruit.

(iii) Presence of rot, decay, or other foreign material.

C. Presence of green or over-mature fruit.

2. Preparation.

a. Check effectiveness of shaker for removal of extraneous material.

b. Check effectiveness of washer for removal of spray residues and

any soil adhering to the fruit.

c. Check adequacy of draining of fruit. See separate memoranda for

subject of adequacy of draining frozen fruits and vegetables.

d. Check effectiveness of removing defective, immature and over

mature fruit.

3. Packing.

a. Check filling operation. Although net weights of bulk containers

are not certified except on request, inspectors should make sure the

plant is meeting its obligation of properly filled containers.

b. Check fruit sugar-ratio.

c. Make sure all containers are properly and legible coded.

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Frozen Plums - November 1957

4. Freezing.

The finished product should be placed in the freezer as soon after packing

as possible. Freezer and storage temperatures should be held at or below

0° F. The freezer and storage rooms should be free from objectionable

odors of any kind.

C. Recommendations.

When any abnormal or unsatisfactory condition is observed in either the

sanitation, preparation, or packing, it should be brought to the attention of the

management. Written reports should be made to the management whenever it

appears necessary with subsequence follow up procedures.

Constructive suggestions and recommendations should be made for over coming

objectionable conditions and improving plant operations.

The inspector should keep his supervisor informed and whenever serious

problems arise he should consult his supervisor for advice.

The inspector must be alert, tactful and diplomatic at all times.

He must also keep in mind that he is assigned to render a helpful service and has

no regulatory authority.