Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

SLICED OR CUT STYLE

1.

After the nonquality factors have been evaluated (net weight,
vacuum, etc.) judge the sample unit (900 g or a container) for
similar varietal characteristics. Unless there is a marked
difference in varietal characteristics the product should not be
downgraded for this factor. Do not be overly critical.

Evaluate the sample unit for the factor of brightness.
Brightness means the extent that the overall appearance or
eating quality of the mass of canned celery is affected by
dullness from improper processing or any other cause. Canned
celery which has a good characteristic bright appearance typical
of the type of pack (canned salad or canned cooked) may be
assigned a score of 18 to 20 points for U.S. Grade A. Canned
celery which has a reasonably good characteristic bright
appearance typical of the type of pack may be assigned a score
of 16 or 17 points for U.S. Grade B. Canned celery that fails
to meet the brightness requirements for U.S. Grade B may be
assigned a score of 0 to 15 points for Substandard.

Evaluate the color of the celery as a mass. Refer to the
definitions in the U.S. standards and to Table I for proper
scoring.

Using the definitions in the U.S. standards and Table I,
evaluate the sample unit for defects. Blemishes, basal
portions, extraneous vegetable material, celery leaf material
and units affected by mechanical damage are considered defects.

For canned salad celery, "good character" means celery which is
uniform in texture and is practically free from coarse, stringy,
or tough units. The celery units must be crisp and firm.
Canned salad celery which has a good character may be assigned a
score of 27 to 30 points for U.S. Grade A. "Reasonably good
character" in canned salad celery means celery which lacks
crispness and firmness but is reasonably uniform in texture.
The celery is reasonably free from coarse, stringy, or tough
units. Canned salad celery which has a reasonably good
character may be assigned a score of 24 to 26 points for U.S.
Grade B.

For canned cooked celery, “good character" means celery which is
uniform in texture, practically free from coarse, stringy, or
tough units and is pliable and tender but not soft. Canned
cooked celery that has a good character may be assigned a score

(See next page)

12


Canned Celery
February 1982

FLAVOR AND ODOR

Processed (canned) celery with normal flavor and odor should be assigned
Grade A. Processed celery packed without the addition of sodium salt is
to be evaluated on the basis of the flavor and odor of the celery and
packing ingredients only. Normal flavor and odor means a typical
characteristic flavor and odor of young, tender, succulent and properly
processed celery regardless of the omission or sufficient inclusion of
sodium salt in the process. The product shall be free from objectionable
flavor and odor of any kind.

Processed celery having an off-flavor and odor, but is edible, is given a
Substandard grade. Off-flavor and odor includes, but is not limited to,
excessive salt, "flat sour," or any other condition that does not render
the product inedible. "Flat sour" in processed celery is identified by a
flavor and odor which is definitely acrid. Do not confuse this with the
normal acidic and tart flavor of canned salad celery which is acidified.
It is normal for canned salad celery to have a “bitey" taste as long as it
is not objectionable. Also, be alert for flavor and odor which is caused
by de-tinning.

STYLES

A lot of processed celery is designated as the style that it is offered
for.

The Federal Food and Drug Administration (FDA) has a standard of identity
for canned celery(21 CFR 155.200). The styles of canned celery most
commonly marketed are: "sliced" (or "cut"), "diced," and "chopped."




Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

DICED STYLE; CHOPPED STYLE (continuation)

5.

Character (continuation)

canned salad celery means celery which lacks crispness and
firmness but is reasonably uniform in texture. The celery is
reasonably free from coarse, stringy, or tough units. Canned
salad celery which has a reasonably good character may be
assigned a score of 24 to 26 points for U.S. Grade B.

For canned cooked celery, "good character" means celery which is
uniform in texture, practically free from coarse, stringy, or
tough units and is pliable and tender but not soft. Canned
cooked celery that has a good character may be assigned a score
of 27 to 30 points for U.S. Grade A. "Reasonably good"
character in canned cooked celery means celery which lacks
uniformity in texture, is reasonably free from coarse,
stringy, or tough units, and is lacking in pliability and
tenderness and may be soft but not mushy. Canned cooked celery
that falls into this classification may be assigned a score of
24 to 26 points for U.S. Grade B.

Canned salad celery or canned cooked celery that fails to meet
the requirements for reasonably good character may be assigned a
score of 0 to 23 points (Substandard).

Evaluate (taste and smell) the celery for flavor and odor.
Grades A and B should have normal flavor and odor. Make flavor
allowance for special packs, such as diet packs (packed without
the addition of sodium salt). Also, be alert for off-flavor and
odor due to de-tinning.

Evaluate the celery for presence of sand, silt or grit using the
following procedure:

Celery, properly sorted, washed, prepared and processed should
be free of sand, silt or grit. However, even in the best of
packing practices, sand may be present in minute quantity in the
product. Sand and similar material may be most easily detected
in the bottom of the container after emptying the contents on
the grading tray. Another means of detection for sand is by
careful examination of the grading tray. Verification for
suspected presence of sand is accomplished by rubbing the
surface of the grading tray with a spoon. A "grating" feel or
sensation indicates the presence of sand.

Normally, sand and grit would be noted in organoleptic checks
for flavor, but this method cannot be relied upon due to the
limited sample size. The recommended sample unit size for
checking sand and grit is 900 g.

(See next page)
16


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

DICED STYLE; CHOPPED STYLE

1.

Select at random 900 g (31.7 oz) or one container of celery from
the processing line. This sample unit should be selected prior
to the addition of any packing medium (also see option in step
14 of this procedure).

Evaluate varietal characteristics. Varietal characteristics
mean the appearance, stalk characteristics and any other
indicator of the variety of celery. The celery must be of
similar varietal characteristics to be grade A.

Tentatively assign a score point for the factor of "brightness"
which will later be verified after complete processing (see step
9 of this procedure). Brightness means the extent that the
overall appearance or eating quality of the mass of canned
celery is affected by dullness from improper processing or any
other cause. Canned celery which has a good characteristic
bright appearance typical of the type of pack (canned salad or
canned cooked) may be assigned a score of 18 to 20 points for
U.S. Grade A. Canned celery which has a reasonably good
characteristic bright appearance typical of the type of pack may
be assigned a score of 16 or 17 points for U.S. Grade B.
Canned celery that fails to meet the brightness requirements for
U.S. Grade B may be assigned a score of 0 to 15 points for
Substandard.

Using the definitions in the U.S. grade standards and Table I,
evaluate the color of the celery as amass. Assign a tentative
score point for this quality factor since the final check is
made on the cooked sample. See step 8 of this procedure.

Referring to the definitions in the U.S. grade standards and to
Table I, evaluate the celery for defects. Mechanical damage
does not apply to the style of chopped. Normally, little or no
verification check is needed for defects other than light
bruises or brown streaks that may tend to lighten up upon
completion of processing. Set your sights to these changes when
grading on-line.

As may be expected, "character" could be the most troublesome of
the quality grading factors to evaluate. Using the definitions
in the U.S. grade standards and Table I, evaluate "character."
While this evaluation is tentative it should be verified later
(See step 7 of this procedure).


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

SLICED OR CUT STYLE (continuation)

6.

Character (continuation)

of canned celery is judged upon completion of processing.
Tentatively assign a score point; however, this tentative grade
will have to be verified after complete processing (See step 9
of this procedure).

Randomly select 900 g (31.7 oz) or one (1) container from each
production code. This sample unit is to be selected after the
celery has gone through the cooker and cooler.

Open the can(s) and place the celery on a grading tray. Verify
the tentative grade that was assigned earlier for the factor of
color on the line. Make adjustment(s) as necessary.

Verify the tentative score point that was assigned earlier for
the factor of character on the line. As one might expect,
character can be the most troublesome of the grading factors.
For canned salad celery, "good character" means celery which is
uniform in texture and is practically free from coarse, stringy,
or tough units. The celery units must be crisp and firm.
Canned salad celery which has a good character may be assigned a
score of 27 to 30 points. "Reasonably good" character in canned
salad celery means celery which lacks crispness and firmness but
is reasonably uniform in texture. The celery is reasonably free
from coarse, stringy, or tough units. Canned salad celery which
has a reasonably good character may be assigned a score of 24 to
26 points.

For canned cooked celery, "good character" means celery which is
uniform in texture, practically free from coarse, stringy, or
tough units and is pliable and tender but not soft. Canned
cooked celery that has-a good character may be assigned a score
of 27 to 30 points. "Reasonably good" character in canned
cooked celery means celery which lacks uniformity in texture, is
reasonably free from coarse, stringy, or tough units, and is
lacking pliability and tenderness but not mushy. Canned cooked
celery that falls into this classification may be assigned a
score of 24 to 26 points. MAKE ANY WARRANTED ADJUSTMENT.

Canned salad celery or canned cooked celery that fails to meet
the requirements for “reasonably good" character may be assigned
a score of 0 to 23 points.


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

SLICED OR CUT STYLE

1.

Select at random 900 g (31.7 oz) or one container of canned
celery from the processing line. This sample unit should be
taken prior to the addition of any packing medium. Also, see
option in step 15 of this procedure.

Evaluate varietal characteristics. Varietal characteristics
mean the appearance, stalk characteristics and any other
indicator of the variety of celery. The celery must be of
similar varietal characteristics to be grade A.

Tentatively assign a score point for the factor of “brightness”
which will later be verified after complete processing (See step
10 of this procedure). Brightness means the extent that the
overall appearance or eating quality of the mass of canned
celery is affected by dullness from improper processing or any
other cause. Canned celery which has a good characteristic
bright appearance typical of the type of pack (canned salad or
canned cooked) may be assigned a score of 18 to 20 points for
U.S. Grade A. Canned celery which has a reasonably good
characteristic bright appearance typical of the type of pack may
be assigned a score of 16 or 17 points for U.S. Grade B. Canned
celery that fails to meet the brightness requirements for U.S.
Grade B may be assigned a score of Q to 15 points for
Substandard.

Evaluate the color of the celery as amass. Although this is a
preliminary check on the factor of color the final check is made

on the cooked sample (See step 8 of this procedure). "Good
color" means canned celery color which is uniform in the range
between green to white units. “Reasonably good color" means

canned celery color which lacks uniformity in the range between
green to white units. Referring to Table I in the standard
assign the proper score for the factor of color.

Evaluate the sample unit for "defects." Blemishes, basal
portions, extraneous vegetable material, celery leaf material
and units affected by mechanical damage are considered defects.
Refer to Table I in the standard for the proper assignment of
score points for the factor of defects.

The sample unit is then evaluated for the factor of “character.”
For grading purposes character is construed to mean uniformity
of texture of the celery units and the degree of freedom from
coarseness, stringiness or toughness. The factor of character

(See next page)


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

DICED STYLE; CHOPPED STYLE (continuation)

7.

Sand and grit (continuation)

a.

Place the sample in a No.8 sieve and immerse in a white
bottom pan of water.

Agitate the celery to wash off any adhering sand.

Hold the screen over the white bottom pan to catch the wash
water containing any remaining sand while spraying the
celery with a fine spray of water.

Allow to settle for 2 minutes or longer if necessary.
Decant 3/4 of the liquid.

iS
Repeat process (steps b through e above) until liquid is
fairly clear.

Decant the remaining water, being careful not to disturb
the sand and grit that has collected in the corner of the
bottom of the pan.

Examine for presence of sand or grit:

Grade A - minute amount that is hardly noticeable.

Grade B - slight amount that is noticeable but not
objectionable.

Substandard - Objectionably affects appearance or
edibility.

20,5, GOVERNMENT PRINTING OFFICE: 1982~360-99 !:aus-749 7


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

SLICED OR CUT STYLE (continuation)

12.

13.

14.

15.

Sand and grit (continuation).
h. Examine for presence of sand or grit:
Grade A - minute amount that is hardly noticeable.

Grade B - slight amount that is noticeable but not
objectionable.

Substandard - Objectionably affects appearance or
edibility.

Resample the production period in question if any cooked
verification sample unit drawn in step 7 of this procedure fails
the designated grade. Any procedure approved by the Branch for
reevaluation of cooked quality factors may be used to accept or
reject the production code. If the production code is not
resampled it may be failed on the basis of one failing "cooked"
quality check.

Occasionally, equipment breakdown (seamers, cooker, etc.) causes
product deterioration. If the defective product is isolated,
separately identified and set aside, do not count it as a
portion of the production code that is being run.

Optionally, the entire evaluation of the sample unit may be made
on the product directly out of the cooker and cooler. This
procedure is commonly referred to as “cooler cutting." In this
case, follow the same procedure as in LOT GRADING.


(a>

Bw

United States
Department of
Agriculture

Agricultural
Marketing
Service

Fruit and
Vegetable
Division

Processed
Products
Branch

Canned
Celery

Grading Manual


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING
DICED STYLE; CHOPPED STYLE - (continuation)

11. Evaluate the celery for presence of sand, silt or grit using the
following procedure:

Celery, properly sorted, washed, prepared and processed should
be free of sand, silt or grit. However, even in the best of
packing practices, sand may be present in minute quantity in the
product. Sand and similar material may be most easily detected
in the bottom of the container after emptying the contents on
the grading tray. Another means of detection for sand is by
careful examination of the grading tray. Verification for
suspected presence of sand is accomplished by rubbing the
surface of the grading tray with a spoon. A "grating" feel or
sensation indicates the presence of sand.

Normally, sand and grit would be noted in organoleptic checks
for flavor, but this method cannot be relied upon due to the
limited sample size. The recommended sample unit size for
checking sand and grit is 900 g.

a. Place the sample in a No. 8 sieve and immerse in a white
bottom pan of water.

b. Agitate the celery to wash off any adhering sand.

c. Hold the screen over the white bottom pan to catch the wash
water containing any remaining sand while spraying the
celery with a fine spray of water.

d. Allow to settle for 2 minutes or longer if necessary.

e. Decant 3/4 of the liquid.

f. Repeat process (steps b through e above) until liquid is
fairly clear.

g. Decant the remaining water, being careful not to disturb the
sand and grit that has collected in the corner of the bottom
of the pan.

h. Examine for presence of sand or grit:

Grade A - minute amount that is hardly noticeable.

Grade B - slight amount that is noticeable but not
objectionable.

Sustandard - Objectionably affects appearance or edibility.

10


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

DICED STYLE; CHOPPED STYLE (continuation)

7.

10.

Select at random 900 g (31.7 oz) or one (1) container from each
production period code. This sample unit is to be selected
after the celery has gone through the cooker and cooler. Verify
the tentative character score that was assigned earlier on the
line. For canned salad celery, "good character" means celery
which is uniform in texture and is practically free from coarse,
stringy, or tough units. The celery units must be crisp and
firm. Canned salad celery which has a good character may be
assigned a score of 27 to 30 points for U.S. Grade A.
"Reasonably good character" in canned salad celery means celery
which lacks crispness and firmness but is reasonably uniform in
texture. The celery is reasonably free from coarse, stringy, or
tough units. Canned salad celery which has a reasonably good
character may be assigned a score of 24 to 26 points for U.S.
Grade B.

For canned cooked celery, "good character" means celery units
which are uniform in texture, practically free from coarse,
stringy, or tough units, and are pliable and tender but not
soft. Canned cooked celery that has a good character may be
assigned a score of 27 to 30 points for U.S. Grade A.
"Reasonably good character" in canned cooked celery means celery
which lacks uniformity in texture, is reasonably free from
coarse, stringy, or tough units, and is lacking in pliability
and tenderness but not mushy. Canned cooked celery that falls
into this classification may be assigned a score of 24 to 26
points for U.S. Grade B. Canned salad celery or canned cooked
celery that fails to meet the requirements for reasonably good
character may be assigned a score of 0 to 23 points
(Substandard) .

Verify the color score point that was assigned earlier on
on-line grading.

Verify the brightness score point that was previously assigned
on on-line grading.

Evaluate the celery for flavor and odor. Make allowance for
special packs, such as diet packs (packed without the addition
of sodium salt). Also, make allowance for salad pack.


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING
SLICED OR CUT STYLE (continuation)

10. Verify the “brightness" grade that was previously assigned on
on-line grading.

11. Evaluate the celery for flavor and odor. Make flavor allowance
for special packs, such as diet packs (packed without the
addition of sodium salt). Also, make allowance for salad pack.

12. Evaluate the celery for presence of sand, silt or grit using the
following procedure:

Celery, properly sorted, washed, prepared and processed should
be free of sand, silt or grit. However, even in the best of
packing practices, sand may be present in minute quantity in the
product. Sand and similar material may be most easily detected
in the bottom of the container after emptying the contents on
the grading tray. Another means of detection for sand is by
careful examination of the grading tray. Verification for
suspected presence of sand is accomplished by rubbing the
surface of the grading tray with a spoon. A “grating" feel or
sensation indicates the presence of sand.

Normally, sand and grit would be noted in organoleptic checks
for flavor, but this method cannot be relied upon due to the
limited sample size. The recommended sample unit size for
checking sand and grit is 900 g.

a. Place the sample in a No. 8 sieve and immerse in a white
bottom pan of water.

b.  Agitate the celery to wash off any adhering sand.

Cc. Hold the screen over the white bottom pan to catch the wash
water containing any remaining sand while spraying the
celery with a fine spray of water.

d. Allow to settle for 2 minutes or longer if necessary.

e.  Decant 3/4 of the liquid.

f. Repeat process (steps b through e above) until liquid is
fairly clear.

g. Decant the remaining water, being careful not to disturb

the sand and grit that has collected in the corner of the
bottom of the pan.

(See next page)






Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

SLICED OR CUT STYLE (continuation)

5.

Character (continuation)

of 27 to 30 points for U.S. Grade A. "Reasonably good
character" in canned cooked celery means celery which lacks
uniformity in texture, is reasonably free from coarse, stringy,
or tough units and is lacking in pliability and tenderness but
not mushy. Canned cooked celery that falls into this
classification may be assigned a score of 24 to 26 points for
U.S. Grade B.

Canned salad celery and canned cooked celery that fails to meet
the requirements for reasonably good character may be assigned a
score of 0 to 23 points (Substandard).

Evaluate the celery for flavor and odor. Make allowance for
special packs, such as diet packs (packed without the addition
of sodium salt). Also, be alert for off-flavor due to
de-tinning.

Evaluate the celery for presence of sand, silt or grit using the
following procedure:

Celery, properly sorted, washed, prepared and processed should
be free of sand, silt or grit. However, even in the best of
packing practices, sand may be present in minute quantity in the
product. Sand and similar material may be most easily detected
in the bottom of the container after emptying the contents on
the grading tray. Another means of detection for sand is by
careful examination of the grading tray. Verification for
suspected presence of sand is accomplished by rubbing the
surface of the grading tray with a spoon. A "grating" feel or
sensation indicates the presence of sand.

Normally, sand and grit would be noted in organoleptic checks
for flavor, but this method cannot be relied upon due to the
limited sample size. The recommended sample unit size for
checking sand and grit is 900 g.

a. Place the sample in a No.8 sieve and immerse in a white
bottom pan of water.

b. Agitate the celery to wash off any adhering sand.

c. Hold the screen over the white bottom pan to catch the wash
water containing any remaining sand while spraying the
celery with a fine spray of water.

(See next page)

13


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

DICED STYLE; CHOPPED STYLE

1.

After the nonquality factors have been evaluated (net weight,
vacuum, etc.) judge the sample unit (900 g or a container) for
similar varietal characteristics. Unless there is a marked
difference in varietal characteristics the product should not be
downgraded for this factor. Do not be overly critical.

Evaluate the sample unit for the factor of brightness.
Brightness means the extent that the overall appearance or
eating quality of the mass of canned celery is affected by
dullness from improper processing or any other cause.

Canned celery which has a good characteristic bright appearance
typical of the type of pack (canned salad or canned cooked) may
be assigned a score of 18 to 20 points for U.S. Grade A. Canned
celery which has a reasonably good characteristic bright
appearance typical of the type of pack may be assigned a score
of 16 or 17 points for U.S. Grade B. Canned celery that fails
to meet the requirements for reasonably good brightness may be
assigned a score of 0 to 15 points for Substandard.

Evaluate the color of the celery as a mass. Refer to the
definitions in the U.S. standards and to Table I for proper
scoring. "Good color" means canned celery color which is

uniform in the range between green to white units, considering
optional ingredients and the type of pack. Canned celery which
has a good color may be assigned a score of 18 to 20 points for
U.S. Grade A. "Reasonably good color" means canned celery color
which lacks uniformity in the range between green to white
units, considering optional ingredients and the type of pack.
Canned celery which has a reasonably good color may be assigned
a score of 16 or 17 points for U.S. Grade B. Canned celery that
fails to meet the requirements for reasonably good color may be
assigned a score of 0 to 15 points for Substandard.

Using the definitions in the U.S. standards and Table I,
evaluate the sample unit for defects. Mechanical damage does
not apply to the style of chopped.

Evaluate the sample unit for character. For canned salad
celery, "good character" means celery which is uniform in
texture and is practically free from coarse, stringy, or tough
units. The celery units must be crisp and firm. Canned salad
celery which has a good character tay be asstgned a score of 27
to 30 points for U.S. Grade A. “Reasonably good character" in

(See next page)

15


Canned Celery
February 1982

INDEX
Page

Sampling Procedures ...ceeecceverceeeereeeeeeterstresesereteteeeeecee 1
Nonquality Procedures ...cccceccsec eee e eee eee eee rere er eeeeeenennes 1
Classification of Defects ..cscccececeeeeen cece cece eeeeeeeeneaeereee 1
Defects versus Defectives ...ccesereeescerereeeeerer tne eeeeeeneeeenee 2
Flavor and Odor ...... See Tee e Tere eee eee eee eee eee re ee eee eres 3
BSS 602 SS 3
SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

Sliced or Cut Style .rcssccscsccsanveevecsevesesvesscssseseseses 4

Diced Style; Chopped Style 8

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

Sliced or Cut Style ....... Dee e meee ener e enna eeeneeceeseesenes
Diced Style; Chopped Style ...... .

ii



Canned Celery
February 1982

This manual is designed for Processed Products Branch personnel of the
U.S. Department of Agriculture. Its purpose is to give background
information and guidelines to assist in the uniform application and
interpretation of U.S. grade standards, other similar specifications
and special procedures.

The citation of any data, techniques, illustrations, copyrighted
material, or pictorial representation accredited to private authorship
is used with the permission of the individuals or sources cited.
Unless a specific reference is cited, the information in this manual
has been compiled or developed from sources available to the public as
well as from technical knowledge of personnel in the Department.

Compliance with the suggested guidelines in this manual does not excuse
failure to comply with the Federal Food, Drug, and Cosmetic Act or any
other applicable Federal or State laws or regulations.

Except for official USDA inspection aids or devices and color guides
(or standards) produced under license of the Department, the mention of
any supplier, patented device, product, brand name or equipment does
not imply endorsement by the Department over any other similar, or
equally effective, material.

Address inquiries to:

Chief, Processed Products Branch
Fruit and Vegetable Division, AMS
U.S. Department of Agriculture
Washington, DC 20250


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER ON-LINE GRADING

DICED STYLE; CHOPPED STYLE (continuation)

12.

13.

14.

Resample the production period in question if any cooked
verification sample unit drawn in step 7 of this procedure fails
the designated grade. Any procedure approved by the Branch for
reevaluation of cooked quality factors may be used to accept or
reject the production period. If the production period is not
resampled it may be failed on the basis of one failing "cooked"
quality check.

Occasionally, equipment breakdown (seamers, cookers, etc.)
causes product deterioration. If the defective product is
isolated, separately identified and set aside do not count it as
a portion of the production code that is being run.

Optionally, the entire evaluation of the sample unit may be made
on the product directly out of the cooker and cooler. This
procedure is commonly referred to as "cooler cutting." In this
case, follow the same procedure as in LOT GRADING.


Canned Celery
February 1982

SUGGESTED ORDER OF GRADING A SAMPLE UNIT UNDER LOT GRADING

SLICED OR CUT STYLE (continuation)

7.

Sand and grit (continuation)

d.

e.

Allow to settle for 2 minutes or longer if necessary.
Decant 3/4 of the liquid.

Repeat process (steps b through e above) until liquid is
fairly clear.

Decant the remaining water, being careful not to disturb
the sand and grit that has collected in the corner of the
bottom of the pan.

Examine for presence of sand and grit:
Grade A- minute amount that is hardly noticeable.

Grade B- slight amount that is noticeable but not
objectionable.

Substandard- Objectionably affects appearance or
edibility.

14