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Frozen Mixed Vegetables

Inspection Instructions

February 2016
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These instructions contain information and guidelines to help personnel of the 

U.S. Department of Agriculture’s (USDA) Specialty Crops Inspection (SCI) Division 

uniformly apply and interpret U.S. grade standards, other similar specifications, and 

special procedures.

These guidelines do not supersede the Federal Food, Drug, and Cosmetic Act or any 

other applicable Federal or State laws or regulations. Compliance with these statutes is 

mandatory. This publication supersedes any previously issued inspection instructions.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or 

pictorial representations accredited to private authorship is used with the permission of 

the individual(s) or source(s) cited. Unless a specific reference is cited, the information 

in this manual has been derived from sources available to the public or from the 

technical knowledge of USDA personnel.

Except for official USDA inspection aids or devices and color guides (or standards) 

produced under license of the Department of Agriculture, the mention of any supplier, 

patented device, product, brand name, or equipment does not imply endorsement by 

USDA over any other similar or equally effective material.

Inspection instructions are issued by USDA after careful consideration of all data and 

views submitted. The Department welcomes suggestions for improving the inspection 

instructions in future revisions.

Comments may be submitted to:

Director, Specialty Crops Inspection Division

Specialty Crops Program

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, DC 20250

These instructions replace the Grading Manual for Frozen Mixed Vegetables dated 

February 1953, and include, but not limited to, all previous correspondence, memos, 

inspection instructions, or procedures.
THIS PAGE INTENTIONALLY LEFT BLANK
ii

INSPECTION INSTRUCTIONS FOR FROZEN MIXED VEGETABLES

SECTION PAGE NO.

GENERAL.......................................................................................................................... 1

PRODUCT DESCRIPTION .................................................................................................... 1

RECOMMENDED KINDS AND STYLES OF BASIC VEGETABLES.................................................. 2

FAILURE TO COMPLY WITH DEFINITION ............................................................................ 3

RECOMMENDED PROPORTIONS OF INGREDIENTS.................................................................. 5

DISSIMILAR VARIETAL CHARACTERISTICS ....................................................................... 6

INSPECTION AND GRADING ................................................................................................. 7

EQUIPMENT, INSPECTION AIDS, AND INSTRUCTIONS.............................................................. 7

SAMPLE UNIT SIZE............................................................................................................. 8

LOT INSPECTION ................................................................................................................ 8

TEMPERATURE AND CARE OF FROZEN PRODUCT ................................................................ 8

SIMILAR VARIETAL CHARACTERISTICS............................................................................ 9

DETERMINE GRADE AND OTHER CONDITIONS ...................................................................... 9

QUALITY FACTORS .......................................................................................................... 11

COLOR ........................................................................................................................... 11

GRADE A COLOR........................................................................................................ 11

GRADE B COLOR........................................................................................................ 11

GRADE C COLOR ....................................................................................................... 11

SUMMARY OF COLOR REQUIREMENTS.......................................................................... 12

DEFECTS ........................................................................................................................ 12

DAMAGED UNITS ........................................................................................................ 12

HARMLESS EXTRANEOUS MATERIAL ............................................................................ 13

OTHER DEFECTS........................................................................................................ 13

SCORING DEFECTS..................................................................................................... 13

SUMMARY OF ALLOWANCES FOR DEFECTS AND DEFECTIVE UNITS ................................. 14

CHARACTER .................................................................................................................... 15

BEFORE COOKING ...................................................................................................... 15

AFTER COOKING ........................................................................................................ 15

SUMMARY OF ALLOWANCES FOR CHARACTER .............................................................. 16

FLAVOR AND ODOR.......................................................................................................... 17

DETERMINING THE PROPORTION OF INGREDIENTS .............................................................. 17

SAMPLES FOR COMPOSITING ............................................................................................ 17
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

1

GENERAL

The United States Standards for Grades of Frozen Mixed Vegetables is a Variables 

Standard. In a variables standard the number of defective sample units (deviants) 

allowed for a given sample size is referred to as the acceptance number (or the deviant 

rate). Variables standards use acceptance numbers of: 0 deviants in 3, 1 deviant in 6, 2 

deviants in 13, 3 deviants in 21, and 4 deviants in 29 samples. Sampling plans and 

deviant rates for frozen mixed vegetables are provided in the AIM Sampling Manual. 

The grade of frozen mixed vegetables may be determined by considering, in 

conjunction with the requirements of the respective grade, the respective ratings for the 

factors of color, absence of defects, and character.

The relative importance of each scoring factor is expressed numerically on the scale of 

100. The maximum number of points that may be given each factor is:

Factors: Points

Color 20

Absence of defects 40

Character 40

Total Score 100

PRODUCT DESCRIPTION 

Frozen mixed vegetables are defined in the U.S. Standards for Grades of Frozen Mixed 

Vegetables as consisting of three or more succulent vegetables, properly prepared and 

properly blanched; may contain vegetables (such as, small pieces of sweet red peppers 

or sweet green peppers) added as garnish; and are frozen and maintained at 

temperatures necessary for the preservation of the product.

These instructions do not cover:

• A combination of two vegetables, such as frozen diced carrots and peas;

• A mixture containing any basic vegetable that has been previously canned, such 

as canned whole-kernel corn;

• Any mixture containing dried lima beans or dried peas, whether or not prepared 

by soaking.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

2

Mixes covered by these instructions may contain vegetables of a colorful and palatable 

nature, such as small pieces of sweet red peppers or sweet green peppers, added as 

garnish. These vegetable materials may or may not have been previously canned. 

Some vegetables, such as okra or onions, are not considered suitable garnishing 

ingredients for a product of frozen mixed vegetables.

RECOMMENDED KINDS AND STYLES OF BASIC VEGETABLES

All vegetables in the mixture other than small pieces of vegetables added for garnish 

are considered basic vegetables. In accordance with the U.S. Standards, compute 

percentages of vegetables based on basic vegetables, exclusive of garnish. The basic 

vegetables of the varietal types and styles in the U.S. Standards are:

• Green (or Wax) beans: Cut styles, predominantly of 1/2 inch to 1-1/2 inch cuts;

• Lima Beans: Any single varietal type;

• Carrots: Diced style, predominantly of 3/8 inch to 1/2 inch cubes;

• Corn: Golden (or Yellow) in whole kernel style; and

• Peas: Early type or sweet type.

Special certification is required if any of the basic vegetables deviate from the 

recommended varietal types and styles. For example, if the frozen mixed vegetables do 

not meet the recommendations with respect to kinds (including color and varietal types) 

and styles (including size or lengths), the product is certified as follows depending on 

whether each of the grading factors can be determined on the vegetables which do not 

meet the recommendations. When it is possible to make a determination, record the 

kind and style of the ingredients and show failure to meet recommendations in 

connection with the grade statement.

Examples:

In the body of the certificate

Ingredients

Ingredients:

Cut Green Beans (Flat Type), approximately 2 inch cuts

Lima Beans

Whole Kernel White Corn

Early type Peas
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

3

In the Grade statement

GRADE:

U.S. GRADE B

Average score 84 points

Product does not conform with kinds and style of cut green beans and corn.

When it is not possible to make a determination on all of the vegetables, describe the 

kind, style, and quality of the ingredients that do not meet the requirements.

Examples:

In the body of the certificate

Ingredients

Ingredients:

Lima Beans

Diced Carrots

Whole Kernel Golden Corn

Soy Beans (Reasonably uniform green color; practically free from defects, 

reasonably tender)

In the Grade statement

GRADE:

No Applicable U.S. Standards for Grades for this product. Based on factors in the 

U.S. Standards for Grades of Frozen Mixed vegetables, all vegetables (except soy 

beans, not recommended in the standards) meet requirements for U.S GRADE B.

FAILURE TO COMPLY WITH DEFINITION

If the product is alleged to be frozen mixed vegetables (either by label or other 

statement) but conflicts, either expressly or by implication, in some respects with the 

introductory paragraph in the U.S. Standards for Grades of Frozen Mixed Vegetables, 

certify on a descriptive basis. Show any pertinent facts in the body of the certificate and

in connection with the Grade statements.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

4

Examples:

Product known by inspector to have been prepared in part from a canned or nonsucculent vegetable but would meet quality requirements for either Grade A or B frozen 

mixed vegetables.

In body of certificate

Ingredients:

Lima Beans

Diced Carrots

Canned Whole-Kernel Golden Corn

Sweet type peas

Grade statement

GRADE:

No Applicable U.S. Standards for Grades for this product.

See above for descriptive factors based on applicable factors outlined in the U.S. 

Standards for Grades of Frozen Mixed Vegetables.

Examples:

Label statement or other evidence indicates a non-succulent vegetable used in mixture 

and quality of any or all vegetables would not meet the quality requirement for either 

Grade A or B frozen mixed vegetables.

In body of certificate

Ingredients:

Soaked Dried Lima Beans (see label statement above)

Canned Diced Carrots (equivalent of U.S. Grade C Canned Carrots)

Sweet type peas (equivalent of U.S. Grade B frozen peas)

Grade statement

See the AIM Inspection Series Certification Manual for additional guidance.

GRADE:

No Applicable U.S. Standards for Grades for this product. 
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

5

RECOMMENDED PROPORTIONS OF INGREDIENTS

The U.S. Standards outline the recommended proportions for frozen mixed vegetables 

containing three, four, or five basic vegetables. In the three-vegetable mixture, the 

minimum for any single vegetable is 20 percent. In the four-or five-vegetable mixtures, 

the minimum for any single vegetable is 8 percent. These minimum recommendations, 

together with the maximum recommendations, make various proportions possible.

See table below.

3 Vegetables (max. 40%)

Example 1 Example 2 Example 3 Example 4

40% 30% 30% 35%

40% 30% 35% 25%

20% 40% 35% 40%

4 Vegetables (min. 8%, max. 35%)

Example 1 Example 2 Example 3 Example 4

35% 30% 30% 35%

35% 30% 30% 30%

22% 32% 30% 25%

8% 8% 10% 10%

5 Vegetables (min. 8%, max. 30%)

Example 1 Example 2 Example 3 Example 4

30% 25% 20% 30%

30% 25% 20% 30%

24% 25% 20% 20%

8% 15% 20% 10%

8% 10% 20% 10%

If any of the basic vegetables deviate from the minimum and maximum amounts for the 

number of vegetables in the mixture, special certification is required. 

If the frozen mixed vegetables meet the proportions recommended in the U.S. 

Standards, do not show the exact analysis as to percentage of ingredients unless 

specifically requested. It the frozen mixed vegetables fail to meet the recommended 

proportions do not show the exact analysis as to percentage of ingredients on the 

certificate unless specifically requested, but show failure to meet recommendations and 

the reason in connection with the grade statement.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

6

Example:

B Grade Statement

The grade statements are similar to those for other frozen vegetables, except for the 

instances mentioned in these instructions.

DISSIMILAR VARIETAL CHARACTERISTICS

If, within a single container, any basic vegetable is not of similar varietal characteristic,

such container is automatically Substandard. In officially drawn samples, if more than 

an occasional container is Substandard on account of dissimilar varietal characteristics 

of a basic vegetable (or vegetables), the lot as a whole is Substandard. Any differences 

as to the varietal differences are shown in the body of the certificate.

Example:

In body of certificate, showing list of ingredients

Ingredients:

Cut Green Beans (Round Type) – approx. 1 inch cuts

Lima beans (3 packages: Mixed Thin seeded and Thick seeded types)

(23 packages: Thick seeded type)

Diced carrots

Whole kernel corn

Sweet type peas

Grade statement

GRADE:

23 packages U.S. Grade B

 Score – 81 to 87 points

3 packages SUBSTANDARD only account of dissimilar varietal characteristics of 

lima beans.

Lot as a whole - SUBSTANDARD

GRADE:

U.S. GRADE A

Average Score 90 points

Does not conform with recommended proportion of ingredients.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

7

Example:

If, from package to package in a single inspection, a basic vegetable has different 

varietal characteristics, the differences are shown in the body of the certificate in 

connection with the statement of ingredients but the product is not graded 

SUBSTANDARD for that reason as is the case shown in the example below.

In body of certificate

Ingredients:

Beans (1 package: Cut wax beans, approx. 3⁄4 inch cuts)

(8 packages: Cut green beans, approx. 1 inch cuts)

Lima beans (2 cartons: Thick seeded type)

(6 cartons: Thin seeded type)

See the AIM Inspection Series Certification Manual for additional instructions.

INSPECTION AND GRADING

EQUIPMENT, INSPECTION AIDS, AND INSTRUCTIONS

• U.S. Standards for Grades of Frozen Mixed Vegetables;

• AIM Inspection Series Manuals:

o Certification Manual;

o Condition of Food Container Manual;

o Foreign Material Manual;

o General Procedures Manual;

o Safety Manual;

o Sampling Manual; 

o Sanitation Manual; and

o Technical Procedures Manual;

• FDA Defect Action Level Handbook;

• Though not specifically identified in the U.S. Food and Drug Administration’s 

(FDA) Defect Action Levels, FDA’s Macroanalytical Procedures Manual (MPM)-

V104 provides instructions for green and wax beans, lima (butter) beans, peas, 

cowpeas, black-eyed peas, and field peas in frozen and canned (fresh and 

canned dry) styles;

• U.S. Standards for Grades of commodities used in mix; and

• FV 364-103 Score Sheet for Frozen Mixed Vegetables (intranet link).

• Trays:

o White shallow laboratory trays for retail-size packages,

o White, deep, large-size laboratory trays for segregating and compositing 

each basic vegetable or for large-size packages;
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

8

• Grading equipment and supplies for the specific commodities in the mixture.

SAMPLE UNIT SIZE

Uniformity in the preparation and performance of sampling procedures are a 

fundamental part of Division services. The AIM Sampling Manual sections on Sampling 

Procedure, and Sampling Rate (Table II) provide guidance on the procedures used in 

sampling frozen mixed vegetables. Lot size and container size determine sampling 

rates.

The U.S. standards for frozen mixed vegetables state a sample size for the 

determination of harmless extraneous vegetable material of 16 ounces, or the entire 

container if less than 16 ounces.

LOT INSPECTION

Use the entire contents of the container. When sampling large containers, the sampling 

rate is based on overall weight, and is contained in the AIM Sampling Manual, and the 

Regulations, 7 CFR 52.38 (which may be found at the following internet address: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR). 

Inspection data should be recorded on the FV 364-103E, score sheet for Frozen Mixed 

Vegetables (Intranet link). The score sheet records detailed information about the 

findings in samples of frozen mixed vegetables. The score sheet is to be used for all lot 

inspections and for in-plant inspections. Additional instructions on completing score 

sheets may be found in the AIM General Procedures Manual in the Score Sheet/Tally 

Sheet Completion section.

TEMPERATURE AND CARE OF FROZEN PRODUCT

As a prerequisite to assigning the grade to frozen mixed vegetables, the U.S. standards 

for frozen mixed vegetables state: “frozen and maintained at temperatures necessary 

for the preservation of the product.”

Interpretive guidance on this statement is found in the Verification of Frozen Sample 

Units section of the AIM Technical Procedures Manual.

Record code or case markings, type of packaging, and net weights on the score sheet.

Before inspecting frozen mixed vegetables, familiarize yourself with the characteristics 

of the vegetables as outlined in the inspection instructions and the U.S. Standards for 

each of the frozen vegetables in the mixture.

Any Division instructions of a general nature that apply to frozen vegetables normally 

apply to the product of frozen mixed vegetables. For example, the AIM General 

Procedures Manual instructions on Alien Vegetables would apply if diced turnips were 
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

9

found in diced carrots, lima beans in speckled butter beans, or any other vegetable that 

was included in the mixed vegetable, but was not intended to be part of the mix. 

SIMILAR VARIETAL CHARACTERISTICS

Each of the basic vegetables must share similar varietal characteristics in order to be 

graded. Examples of failing to meet this requirement would be the presence, even in a 

single package, of the following:

• Fordhook and Henderson-Bush (or other thin-seeded varieties) Lima beans;

• Sweet type peas and Early type peas; or

• Green and Wax beans.

Containers that have dissimilar varietal characteristics for any basic vegetable should 

be recorded for certification.

If the varietal characteristics of a basic vegetable differ from package to package, the 

difference should be recorded for certification. An example would be a single inspection 

of 8 packages, of which 2 packages contained lima beans of the Fordhook type and the 

other 6 packages had Henderson-Bush type lima beans.

DETERMINE GRADE AND OTHER CONDITIONS

Use the following method to determine the grade and other conditions:

1. Thaw each package of 16 ounces or less under warm running water in a sealed 

container, or at room temperature, preferably in an unopened container, to permit 

handling the vegetables as individual units. If containers are larger than 16 

ounces, take a representative sub-sample of approximately 16 to 20 ounces from 

each package and air thaw, or place each sub-sample in a moisture-proof bag 

and thaw under warm running water. You may divide the contents of the entire 

package until the required size subsample is obtained.

2. Spread each sample of the thawed mixed vegetables evenly on the grading trays 

for inspection. Record the kind, style, size, and varietal characteristics, as 

applicable, for the basic vegetables in the mixture.

3. Record any factors or conditions such as, but not limited to:

• Dissimilar varietal characteristics of any of the basic vegetables:

• Kind and size of pieces of garnish, if present;
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

10

• Abnormal texture or abnormal condition of any vegetable;

• Abnormal odors upon opening package;

• Any evidence of dehydration in any basic vegetables;

• Any specks or dirt or other contaminant; and

• Make note of any frozen masses of individual vegetables, such as large 

chunks of frozen corn. This may be used for certification purposes if the 

condition is serious.

4. When opening the package, set aside any individual samples that possess 

abnormal odors for further review.

5. Determine the rating for scoring factors in the following order:

• Color,

• Absence of Defects, and

• Character (prior to cooking).

6. Determine proportion of ingredients on a composite basis from all of the samples 

as outlined in the United States Standards for Grades of Frozen Mixed 

Vegetables and these instructions under the section “Determining the Proportion 

of Ingredients.”

7. Select at least two sub-samples of 8 ounces to 10 ounces each from the 

composite mixture to be cooked. Cook the samples in gently boiling water for 18 

minutes from the time the water reaches the boiling point.

Additional information on cook methods for frozen mixed vegetables may be 

found in the AIM Technical Procedures Manual, Cooking Procedures section.

8. After cooking, check the composite samples of the cooked mixed vegetables as 

a combination for tenderness and texture (character), and for flavor and odor.

9. Cook separately the samples previously set aside because of abnormal odors. 

Check each of the cooked samples for odor.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

11

QUALITY FACTORS

COLOR

The overall color of the mixed vegetables immediately after thawing is determined in 

relation to the brightness and characteristic color of the vegetables as a mass. If any 

individual vegetable, or if the mixture of vegetables, are off-color for any reason, the 

product is Substandard.

If lima beans are present in the mixture, their color hue is considered on a separate 

basis, according to the percentages of green, lighter than green, and white as these 

color terms are defined in the U.S. Standards for Grades of Frozen Mixed Vegetables. 

Any slightly spotted or slightly discolored lima beans or peas, when present in 

substantial amounts, are considered under the overall factor of color, whether or not 

some units may also be considered as defects.

GRADE A COLOR

In Grade A, none of the basic vegetables may be dull or characteristic of vegetables of 

advanced maturity or of improper blanching or freezing. Even varietal characteristics of 

a basic vegetable may be cause to consider the product as not complying with the 

brightness for a Grade A color. An example of this would be a predominance of green 

beans of such variety that their dull, grey-green color would diminish the overall

brightness of the mixture.

Any garnish that is present may be only reasonably bright, as in sweet peppers that 

have been previously brined or canned.

GRADE B COLOR

In Grade B, the combined basic vegetables as a mass and the individual basic 

vegetables need to be reasonably bright and characteristic of reasonably young or 

reasonably tender vegetables that have been properly prepared and processed.

This color requirement is intended to be the approximate equivalent of color that reflects 

Grade B character or maturity for the respective vegetables.

Any garnish that is present may be only fairly bright or dull or lacking luster, but not 

discolored, such as a definite brownish cast in red sweet peppers.

GRADE C COLOR

In Grade C, considerable flexibility is permitted in the color factor since the overall color 

and the individual basic vegetables need only be fairly bright and characteristic of 
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

12

properly prepared and properly processed mixed vegetables. This does not permit any 

definite off-color of the mass or of any of the individual vegetables.

Any garnish that is present may be only fairly bright, dull, or lacking luster, but not 

discolored, such as, a definite brownish cast in red sweet peppers.

SUMMARY OF COLOR REQUIREMENTS

Grade 

and 

Score

All basic vegetables, 

including Lima beans 

if present

Lima Beans

Thin-seeded (skins off) 

Thick-seeded Baby 

Potato Type (skins on)

Thick-seeded Type 

(Skins on)

A

18-20

Good — bright and 

characteristic of young 

or tender vegetables 

90% or more green; 

balance lighter or white 

or combinations thereof

85% or more green; 

balance lighter; but no 

more than 5% white

B1

16-17

Reasonably good—

reasonably bright, 

characteristic of

reasonably young or 

reasonably tender 

vegetables

65% or more green; 

balance lighter or white, 

or combinations thereof

60% or more green; 

balance lighter; but no 

more than 5% white

C2

14-15

Fairly good— fairly 

bright, characteristic of 

properly prepared and 

properly processed 

vegetables

More than 35% are 

lighter than green, 

including white

More than 40% are 

lighter than green but 

no more than 20% 

white

1 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score. 2 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade C regardless of the total score.

DEFECTS

After determining the rating for color, segregate any defects into the groups shown 

below in accordance with the definitions outlined in the U.S. Standards for Grades of 

Frozen Mixed Vegetables.

DAMAGED UNITS

Determine the degree to which slightly damaged, moderately damaged, and seriously 

damaged units, either singly or in combination, affect the appearance or edibility, or 

both, of the sample. Slightly damaged units, are considered as defects only when they, 

singly or in combination with any moderately damaged or seriously damaged units, 

affect the appearance or edibility of the sample. Segregate the moderately damaged 

units and the seriously damaged units for use in determining in which scoring category 

to classify the sample.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

13

In moderately damaged units and seriously damaged units, references to damage as 

pathological and insect injury have been omitted from the standards. Damage by scars, 

pathological injury, or insect injury are scoreable in the category of damaged by other 

means or damaged by other similar injury, provided such defects are not serious 

enough to be considered, in whole or in part, as a filthy, putrid, or decomposed 

substance, or are otherwise inedible as a food. Any defect, singly or in combination that 

may render the product as “Grade Not Certified” is not to be included in the percentage 

tolerances in the grade classifications.

HARMLESS EXTRANEOUS MATERIAL

For each container or sub-sample, determine the number of large pieces present and, if 

they are heavy or excessively large, weigh the combined harmless extraneous material. 

The maximum allowances in grams (based on 1/2% of net weight) for common retailsize containers up to 16 ounces are shown in the chart summarizing the defect 

allowances.

OTHER DEFECTS

Other defects that are not defined are scoreable on the basis of the degree to which the 

appearance of the sample is affected. An example would be the presence of carrot 

units that are predominantly not normal diced units, or the presence of more than an 

occasional un-stemmed unit (but not tough and woody stem) of green beans in the 

mixture.

SCORING DEFECTS

Because of the variations in defects that may be found in frozen vegetables, the score is 

assigned by using the maximum allowances (shown in the summary which follows) for 

each classification.

The number of moderately or seriously damaged units permitted in packages of 10 

ounces, 12 ounces, or 16 ounces in Grade A, Grade B, and Grade C are also included 

for reference.

Example: If a 12-ounce package contains 9 moderately damaged and 3 seriously 

damaged units (for a total of 12, including no more than 3 seriously 

damaged), and an insignificant amount of other defects, the score would 

be 37 points. In addition, if there is 1 small piece of harmless extraneous 

material, the score would be 36 points.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

14

SUMMARY OF ALLOWANCES FOR DEFECTS AND DEFECTIVE UNITS

Grade 

and 

Score

HARMLESS EXTRANEOUS 

MATERIAL

Per 16 oz. or 

per package if less than 16 oz.

DAMAGED UNITS OTHER DEFECTS

MAXIMUM TOTAL

Moderately and Seriously Damaged

&

Per Package (Pkg.) Limits on seriously

Effect of 

Damaged Units 

on Grade

Effect of loose skins, 

loose seeds, crushed, 

ragged, broken, 

smaller irregular, etc.

A

36-40

Maximum

No large pieces, and 1 small piece, 

provided no more than 1/2% by 

weight or 

1.43 g. in 10 oz. pkg.

1.70 g. in 12 oz. pkg.

2.27 g. in 16 oz. pkg.

Maximum

3 per 3 oz. including 1 per 4 oz. or equivalent 

Per Package

10 oz. pkg: 10 units including 2 serious

12 oz. pkg: 12 units including 3 serious

16 oz. pkg: 16 units including 4 serious

Do not materially 

affect appearance 

or edibility of 

product

Do not more than 

slightly affect the 

appearance of product

B1

32-35

1 large piece, and 2 small pieces, 

provided, no more than 1/2% by 

weight or

1.43 g. in 10 oz. pkg.

1.70 g. in 12 oz. pkg.

2.27 g. in 16 oz. pkg.

Maximum

4 per 3 ozs. including 1 per 3 oz. or equivalent 

Per Package

10 oz. pkg: 13 units including 3 serious

12 oz. pkg: 16 units including 4 serious

16 oz. pkg: 21 units including 5 serious

Do not materially 

affect appearance 

or edibility of 

product

Do not materially affect 

the appearance of 

product

C2

28-31

1 large piece; and 2 small pieces, 

Provided, no more than 1/2% by 

weight or 

1.43 g. in 10 oz. pkg.

1.70 g. in 12 oz. pkg.

2.27 g. in 16 oz. pkg.

Maximum

5 per 3 oz. including 1 per 2 oz. or equivalent 

Per Package

10 oz. pkg: 16 units including 5 serious

12 oz. pkg: 20 units including 6 serious

16 oz. pkg: 26 units including 8 serious

Do not seriously 

affect appearance 

or edibility of 

product

Do not seriously affect 

the appearance of 

product 

1 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score 2 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade C regardless of total score.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

15

CHARACTER

BEFORE COOKING

To determine the tenderness, flavor, and odor of the combined vegetables before 

cooking, check each basic vegetable for compliance with the requirements in the U.S. 

Standards for Grades of Frozen Mixed Vegetables and any other referenced standards.

At the same time the vegetables are checked for character, they may be separated and 

assembled in trays that have been previously weighed or tared for purposes of 

determining the proportions of ingredients.

When calculating the score for character of the mixed vegetables, make allowances for 

some of the individual vegetables to be a character or maturity in the next lower 

classification.

In a mixture containing peas, if all the basic vegetables (including peas) on an 

organoleptic (taste, sight, smell, and touch) basis are well within all the requirements for 

either Grade A or B or C, it is not necessary to test the peas by the brine flotation 

method. If the peas are near the minimum requirements for any of these grades, test 

the degree of tenderness or maturity of the peas by the brine flotation method as 

outlined in the U.S. Standards for Grades of Frozen Peas.

AFTER COOKING

Check each of the cooked samples of combined vegetables for degree of tenderness. If 

any of the individual vegetables were at the minimum limits in the next lower 

classification prior to cooking, the combined mixed vegetables may not be tender or 

reasonably tender after cooking. In judging the character of frozen mixed vegetables, 

the tenderness after cooking may be the final determinant in assigning the score.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

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SUMMARY OF ALLOWANCES FOR CHARACTER

Frozen Mixed Vegetables Individual vegetables prior to cooking

(based on applicable U.S. Standards for individual vegetables)

Grade 

and 

Score

Combined 

vegetables after 

cooking

(including garnish)

Beans

Green or Wax

Beans

Lima Carrots Corn Peas

A

36-40 Must be tender Pods and seeds possess Good, or A, character

Green or light green, 

exclusive of white are 

tender or A 

tenderness; white 

limas are tender or 

reasonably tender, or 

A or B tenderness

Tender, or 

A, texture

No more advanced 

than cream-stage; 

reasonably tender 

texture and equal to 

score of 43 points, 

or top B maturity or 

higher

Reasonably tender 

and equal to score 

of 34 points, or 

middle B maturity 

or higher

B1

32-35

Must be reasonably 

tender and 

practically free from 

tough fibers

Pods and seeds possess 

Reasonably good, or B, 

character

All limas, including 

white limas, are tender 

or reasonably tender, 

or B tenderness

Tender, or 

A, texture

Reasonably tender 

and equal to score 

of 40 points, or 

minimum B maturity 

or higher

Reasonably tender 

and equal to score 

of 32 points, or 

minimum B or 

higher

C2

28-31

Must be fairly tender 

and reasonably free 

from tough fibers

Pods and seeds possess 

Fairly good, or C, 

character

All limas are fairly 

tender or C 

tenderness

Reasonably 

tender, or B, 

texture

Fairly tender or 

C maturity

Fairly tender or 

C maturity

1 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade B, regardless of total score. 2 Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade C regardless of total score.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

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FLAVOR AND ODOR

Flavor and odor are determined after cooking. Additional information on cook methods 

for frozen mixed vegetables may be found in the AIM Technical Procedures Manual, 

Cooking Procedures section.

To be Grade A or Grade B, the cooked samples must have a good flavor and odor. 

Every basic vegetable must have a good, characteristic normal flavor and odor, and the 

mixture as a whole, including any garnish, must be free of objectionable flavors or 

objectionable odors.

In Grade C, fairly good flavor and odor is permitted. If any individual vegetable lacks 

good characteristic flavor, the samples are considered to meet this requirement, 

provided the mixture as a whole, including any garnish, is free of objectionable flavors 

or objectionable odors.

Example: Poor flavor in the lima bean component. Within the cooked mixture an 

abnormal flavor would not be detectable.

Example: Any garnish that imparts a flavor to the product that would mask the 

normal flavors of any individual vegetable or of the vegetables as a 

mixture.

DETERMINING THE PROPORTION OF INGREDIENTS

SAMPLES FOR COMPOSITING

Determine the proportion of ingredients on the thawed vegetables as follows:

1. Separate and assemble each of the basic vegetables from all the containers in 

the sample;

2. Weigh each basic vegetable separately to obtain the aggregate weight of each 

basic vegetable from all the containers in the sample;

3. Add the aggregate weights of all the basic vegetables to obtain the grand total 

weight of all the basic vegetables from all containers in the sample; and

4. Calculate the percentage of each basic vegetable in the sample by dividing the 

aggregate weight of each basic vegetable by the grand total weight of all the 

basic vegetables.
Inspection Instructions for Frozen Mixed Vegetables (February 2016)

18

Samples that have off-odors upon opening the container are not composited in 

determining the proportion of ingredients.

When there are many samples in a single inspection, up to 6 samples may be grouped 

for ease of handling. The aggregate weight of each vegetable is recorded for each 

group; the weight from each group is totaled; and, the percentages calculated from the 

grand total. The following example covers 18-12 ounce packages from a single 

inspection that were composited in three groups:

Group 1 Group 2 Group 3 Total of Each

Beans 19 oz. 15 oz. 17 oz. 51 oz. 22%

Lima Beans 8 oz. 10 oz. 9 oz. 27 oz. 12%

Carrots 23 oz. 18 oz. 23 oz. 64 oz. 28%

Corn 11 oz. 13 oz. 12 oz. 36 oz. 16%

Peas 17 oz. 18 oz. 16 oz. 51 oz. 22%

Total 229 oz. 100%