Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

16. Weigh and record container-by-container in the "prerequisite"
section of the defect tally the weight (in grams) of loose
leaves and small pieces. Assign the letter grade van, UBM
"c" or "SSTD" for loose leaves and small pieces based on the
tolerances shown below.

Loose Leaves and Small Pieces
Lot Tolerance (in grams)
Sample size| A B Cc Sample size | A B Cc
78 17 | 40 62 525. 93 234 372
126 26 | 62 97 600 105 226 423
150 30| 73 114 650 114 287, 456
169 34| 81| 127 725 126 | 318 507
174 35| 83} 131 1050 178 | 454 725
273 51 | 126| 199 1300 218 | 558 892
300 56 | 138 218 1450 242 620 993
325 60 | 149 235 2100 344 | 888 1425
377 69 | 171 271 2900 469 | 1216 1956

Loose Leaves and Small Pieces
Individual Container Tolerance (in grams)

Count per container A B c

13 or less 6 10 No limit
14 to 25 12 18 No Limit
26 to 50 22 35 No limit
more than 50 43 69 No limit

- 19 -


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

1.

Follow the procedure outlined in File Code 120-A-7 (Lot
Single Sampling Plan [Attributes]).

Use the same defect tally sheet for lot grading as you would

use for on-line grading. Ignore the section of the tally
devoted to CuSum values.

NOTE: THE FOLLOWING PREREQUISITES ARE TO BE EVALUATED ON A
CONTAINER-BY-CONTAINER BASIS: BRIGHTNESS; VARIETAL
CHARACTERISTICS; LOOSE LEAVES AND PIECES; GRIT OR
SILT; ODOR (Tentative).

Weigh and record the net weight of each container.
Open each container and allow the product to thaw slightly.

This will reduce further breakage of the bud leaves when the
sprouts are taken from the container.

Carefully remove the sprouts and all of the leaf material
from each container. Place them container-by-container into
deep grading trays to thaw according to Branch instructions
for thawing frozen vegetables.

Remove the thawed sprouts individually from the water, making
sure to rinse off any pieces of leaves and any grit or silt
into the water. DO NOT DISCARD THE TRAY AND ITS CONTENTS.
Temporarily, set each tray of water, loose leaves and grit or
silt aside. You will return to the trays in step 15 of this
procedure.

Spread the sprouts on shallow grading trays and evaluate on a
container-by-container basis the following prerequisites:

a. Evaluate "brightness" and record the letter grade (A, B,
C or SSTD) in the prerequisites section of the defect
tally;

b. Assign the letter grade (A or SSTD) for "varietal
characteristics" in the section for "prerequisites";

c. Evaluate the sprouts for "odor". Any container with
sprouts "suspect" of having an off-odor should be
retained for evaluation of flavor at a later step in
this procedure. The "suspect" sprouts should be kept
physically separate from the other containers, but must
be evaluated for "classified defects" before cooking.
If no off-odor is detected, tentatively assign the
letter grade "A" for flavor and odor in the
"prerequisites" section of the defect tally.

-13-


Frozen Brussels Sprouts
February 1981

ILLUSTRATIONS - GUIDES FOR CLASSIFICATION OF TRIM

7 2 3.
POORLY TRIMMED POORLY TRIMMED POORLY TRIMMED

POORLY TRIMMED WELL TRIMMED

7. 8. 9.
WELL TRIMMED POORLY TRIMMED POORLY TRIMMED

- 23 -


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

DEFECTS VS DEFECTIVES

Fairly well colored

3 defects but only 2 defective sprouts in the above example.



Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

7. Carefully, without losing any grit or silt, pour most of the
water from each sediment pan.

18. Observe the amount of grit or silt in the bottom of each pan.
On a container-by-container basis, assign the letter grade
"a", "Cc" or "SSTD" for grit or silt in the "prerequisite"
section of the defect tally.

NOTE: NORMALLY, GRIT OR SILT IS NOT A PROBLEM IN BRUSSELS
SPROUTS EXCEPT WHEN HARVESTING OCCURS DURING OR
IMMEDIATELY AFTER A RAIN STORM OR A PROGRAM OF
HELICOPTER DUSTING.

19, Compare the total number of defects except character defects
that you found in the sample (not each container) with the
acceptance number for the applicable AQL and sample size in
the Regulations (File Code 109-A-1, Tables XV - XIX).

20. Compare the total number of character defects that you found
in the sample (not each container) with the acceptance number

for the applicable AQL and sample size in the Regulations.

21. Assign a grade to the sample based on the procedure outlined
in File Code 120-A-7 (Lot Single Sampling Plan).

- 20 -


Frozen Brussels Sprouts
February 1981

ILLUSTRATIONS —- GUIDES FOR CLASSIFICATION OF TRIM

28. 29.
INSUPFFICIENTLY TRIMMED WELL TRIMMED

30. 31.
INSUFFICIENTLY TRIMMED INSUFFICIENTLY TRIMMED

= 26 -


Frozen Brussels Sprouts
February 1981

SPECIAL LOT GRADING SITUATIONS

3. ADJUSTING A DEFECT TALLY (continuation).

L count ay ss 4

HE
M Fairly well colored A
A
Poorly trimmed
5 y imm: 12
ie Blemished 1)
R
TOTAL MAJOR LAP 22
* * * Failed grade B a %
TOTAL ALL CLASSES 53, 37

ke *

FINAL GRADE Cc

- 22 -


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

ll.

12.

13,

Count the number of sprouts that are blemished. Blemished
means that the sprout is affected by decay, insect injury, or
surface and/or internal discoloration. Cut open enough buds
to see if internal discoloration is present. Record on the
defect tally the number of blemished sprouts in the sample
(not each container) as follows:

a. Severe (decay, dark pink centers);
b. Major; or
c. Minor.

Count the number of sprouts that are poorly trimmed. Poorly
trimmed units include excessively trimmed as well as
insufficiently trimmed Brussels sprouts. Use the guides in
the "Illustrations" section of this manual to evaluate trim.
Record on the defect tally the number of poorly trimmed
sprouts in the sample (not each container) as follows:

Major - each poorly trimmed sprout.

NOTE: BRUSSELS SPROUTS FROM WHICH THE LEAVES HAVE BEEN
STRIPPED ARE NOT CONSIDERED POORLY TRIMMED.
THESE UNITS ARE EVALUATED UNDER CHARACTER.

Visually scan the sample for those sprouts that are not "good

character" Misshapen heads are considered "fairly good
character", "Bushy" sprouts are usually "reasonably good
character" or "fairly good character". Separate the sprouts

that are not "good character" into "reasonably good", "fairly
good" or "poor" character classifications, using the
definitions in the standards, illustrations and the
definitions in this step of the lot grading procedure.

Record in the "character defects" section of the tally the
number of units in the sample (not each container) that are
"reasonably good" (B) character, "fairly good" (C) character
or "poor" (SSTD) character. If the sample fails requirements
for grade A or B, adjust the character defect tally. Only
"fairly good" (C) character and "poor" (SSTD) character are
defects for grade B. Disregard "reasonably good" (B)
character for grade B. Only "poor" (SSTD) character is a
defect for grade C. Disregard "fairly good" (C) character
for grade C.

a. Good Character

(1) Compactness - Compact or very compact. Reasonably
firm.

(see also next page)

-17-


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

ll.

12.

13.

14,

15.

16.

Carefully remove the sprouts and all of the leaf material
from each container. Place them in a deep grading tray to
thaw. From the last (or only) container required to obtain a
sample unit size of 50 sprouts, remove leaf material in an
amount proportionate to the number of sprouts selected at
random for examination of the "frozen prerequisite" factors.

Remove the thawed sprouts individually from the water, making
sure to rinse off any pieces of leaves and any grit or silt
into the water. DO NOT DISCARD THE TRAY AND ITS CONTENTS.
Temporarily, set the tray aside. You will return to the tray
in step 15 of this procedure.

Spread the sprouts on a shallow grading tray and evaluate the
sample unit as a whole for brightness. Record the letter
grade for brightness as "A, "BT "CTM or “SSTD" in the
"prerequisites" section of the defect tally.

Cook a portion of the sample unit, according to Branch
instructions for cooking frozen vegetables, to evaluate
flavor and odor. Include, in the portion to be cooked, any
sprouts with dark pink centers. Assign the letter grade (A
or SSTD) for flavor and odor in the section for
"prerequisites".

CAUTION: DON'T ADD TO THE DEFECT TALLY ANY
CLASSIFIED DEFECTS FOUND DURING
EXAMINATION OF THE FROZEN
PREREQUISITE CHECK.

Pour the contents of the tray (water, loose leaves and grit
or silt, from step 12) into a clean pan through a previously
tared 20 mesh screen. Rinse the tray and the material on the
screen with a fine stream of water (as from a wash bottle) to
insure transfer of any grit or silt. Allow the screen and
its contents to drain for two minutes.

Determine the weight (in grams) of loose leaves and small
pieces. Each 1 g increment (to the nearest whole gram) of
leaves and pieces equals 1 defect. Record in the
"prerequisites" section of the defect tally the number of
defects. Assign the letter grade (A, B, C or SSTD) for loose
leaves and small pieces.

CAUTION: SEE "SPECIAL ON-LINE SAMPLING
SITUATIONS; USE OF CUSUM PLANS FOR
PREREQUISITE QUALITY FACTORS."


Frozen Brussels Sprouts
February 1981

- 32 -


Frozen Brussels Sprouts
February 1981

= 29 =


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT



Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER .FOR ON-LINE GRADING OF A SAMPLE UNIT

1.

2.

4,

Select at random 50 Brussels sprouts from the processing
line.

Evaluate the sample unit for varietal characteristics.
Assign the letter grade "A" or "SSTD" for varietal
characteristics in the "prerequisites" section of the defect
tally sheet.

Determine the color of the individual sprouts by considering
the overall color of the outer surface of the bud. Handle
each unit that is not a definite green, turning it to observe
the color.

Record on the defect tally the number of "fairly well
colored" units. If the sample unit. fails requirements for
grade B, adjust the defect tally. "Fairly well colored" is a
defect in grade A and B only. Disregard "fairly well
colored" for grade C.

Count the number of pieces of Extraneous Vegetable Material
CEVM) in the sample unit. EVM includes grass, weeds or
material from the Brussels sprouts plant other than the bud
leaves and fragments. Record on the defect tally as
follows:

Critical - each piece of EVM.

(See the next page for example of EVM).


Frozen

Brussels Sprouts

February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

13.

14,

15.

Character (continuation).

(2) Tenderness - Very tender with no sign of

toughness.

(3) Formation - Well rounded to pear shaped.

b. Reasonably good character

(1) Compactness - Reasonably compact.

Fairly firm.

(2) Tenderness - Tender to slightly tough.

(3) Formation - Pear shaped to oval, but not deformed.

c. Fairly good character

(1) Compactness - Fairly compact.

(2) Tenderness - May be tough.

(3) Formation - May be deformed or bushy.

d. Poor character - Fails the requirements for fairly good

character.

Cook a portion of the sample, according to Branch

instructions for cooking frozen vegetables,

to evaluate

flavor and odor. Include, in the portion to be cooked, any
sprouts with pink centers. NOTE: Cook separately any

"suspect" off-odor sprouts retained in step
procedure. If the "suspect" sprouts have a
odor after cooking, they should be assigned
"flavor and odor". Assign the letter grade
the sample (not each container) for "flavor
“prerequisite” section of the defect tally.

Pour container-by-container the contents of
Toose leaves and grit or silt, from step 6)
through a previously tared 20 mesh screen.

7c of this
normal flavor and
grade "A" for
"Aa" or "SSTD" for
and odor" in the

each tray (water,
into a clean pan
Rinse each tray

and the material on the screen with a fine stream of water
(as from a wash bottle) to insure the transfer of any grit or

silt. Allow the screen and its contents to
minutes.

- 18 -

drain for two


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

7.

10.

a.

d.

Character (continuation).

Good character

(1) Compactness - Compact or very compact. Reasonably
firm.

(2) Tenderness - Very tender with no sign of toughness.
(3) Formation - Well rounded to pear shaped.

Reasonably good character

(1) Compactness - Reasonably compact. Fairly firm.
(2) Tenderness - Tender to slightly tough.

(3) Formation - Pear shaped to oval, but not deformed.

Fairly good character

(1) Compactness - Fairly compact.
(2) Tenderness - May be tough.

(3) Formation - May be deformed or bushy.

Poor character - Fails the requirements for fairly good

character.

Total the classes of defects on the defect tally and compute

the CuSum values as outlined in File Code 120-A-6.

Select at least one standard sample unit size (50 sprouts)

for each production period code. This sample unit is to be
selected after the sprouts have been frozen. It may be
comprised of one container or multiple containers.

Open the container(s) and allow the product to thaw slightly.

This will reduce further breakage of the bud leaves when the
sprouts are taken from the container(s).


Frozen Brussels Sprouts
February 1981

ILLUSTRATIONS - GUIDES FOR CLASSIFICATION OF TRIM

10. i. 12.
WELL TRIMMED WELL TRIMMED WELL TRIMMED

13. 14, 15.
WELL TRIMMED EXCESSIVELY TRIMMED WELL TRIMMED

16. V7. 18.
WELL TRIMMED WELL TRIMMED WELL TRIMMED

- 24 -


zee Frozen Brussels
pean Sprouts

Vegetal Grading Manual

Processed
Products
Branch


Frozen Brussels Sprouts
February 1981

SPECIAL ON-LINE SAMPLING SITUATIONS

1.

CHECKING "FROZEN PREREQUISITES".

Several prerequisite quality factors (such as flavor and
odor) should be checked after freezing. If the other quality
factors are evaluated from sample units drawn from the
processing line (prior to freezing) you should evaluate at
least one standard sample unit size (50 sprouts) for each
production period code. If the "frozen prerequisites" check
fails to meet the requirements of the intended grade, the
period code in question may be resampled and reevaluated by
any procedure approved by the Branch. Because it may be
difficult for you to resample the product once it is
warehoused, draw enough containers from the production line
(frozen) to satisfy the requirements of increased sampling,
should you need the additional containers. Any unopened
containers could be returned to the freezer storage. Your
check might be done as follows:

a. Draw at least one standard sample unit size for each 30
minutes of production. Mark the time. Evaluate the
first container from the period code. Accept the period
if the first container meets the intended grade. Open
and evaluate the additional containers from the period
code in question if the first one fails. Allow a
failure to occur at the rate in File Code 120-A-4 for
time sampling deviants (one container could fail from
containers 4 through 8). If a failure does occur, the
recorded time of the "frozen prerequisites" check could
be used to pinpoint the portion of the period code
containing the problem.

b. Draw at least one container for each 30 minutes of
production. Make sure that you have enough product for
one standard sample unit size from each period code. At
random, open all of the containers and select one
standard sample unit size for examination. The period
code would pass or fail based on just one check. If a
failure does occur, the exact time, or portion of the
period code containing the problem could not be
pinpointed. However, the period code in question could
be resampled and reevaluated as in (a) above.

USE OF CUSUM PLANS FOR PREREQUISITE QUALITY FACTORS.

Consider prerequisite quality factors independent of the
classified quality factors, Although the prerequisite
quality factor of loose leaves and small pieces is set to
AQLs and appropriate CuSum sampling plans, don't use the
CuSum rules in File Code 120-A-6 for this prerequisite,
except for assigning a grade to the period code.

-ll-


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

LOOSE LEAVES
AND
LOOSE SMALL PIECES

TOLERANCE

Grade A Grade B Grade C

AQL 1/ 15.0 40.0 65.0

y

17.

18,

19.

20.

21.

AQL expressed as defects per hundred units.

Carefully, without losing any grit or silt, pour most of the
water from the sediment pan.

Observe the amount of grit or silt in the bottom of the pan.
Assign the letter grade "A", "C", or "SSTD" for grit or silt
in the "prerequisites" section of the defect tally.

NOTE: NORMALLY, GRIT OR SILT IS NOT A PROBLEM
IN BRUSSELS SPROUTS EXCEPT WHEN
HARVESTING OCCURS DURING OR IMMEDIATELY
AFTER A RAIN STORM OR A PROGRAM OF
HELICOPTER DUSTING.

Resample the production period in question if any frozen
sample unit drawn in step 9 of this procedure fails the
designated grade. Any procedure approved by the Branch for
reevaluation of "frozen prerequisites" may be used to accept
or reject the production period. If the production period
isn't resampled, it may be failed on the basis of one failing
“frozen prerequisite" check.

Occasionally, equipment breakdown (flo-freeze unit, etc.)
causes product deterioration. If the defective product is
isolated, separately identified and set aside, don't count
it as a portion of the production code that is being run.

Optionally, the entire evaluation of the sample unit and the
classification of defects may be made on the product directly
out of the freezer. Use CuSum, but bypass the selection of
the sample unit from the production line prior to freezing.
Omit step 19 of this procedure.

- 10-


Frozen Brussels Sprouts
February 1981

-31-


Frozen Brussels Sprouts
February 1981

- 30-


Fruzen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

5.

Count the number of sprouts that are blemished. Blemished
means that the sprout is affected by decay, insect injury, or
surface and/or internal discoloration. Cut open enough buds
to see if internal discoloration is present. Record the
number of blemished sprouts on the defect tally as follows:

a. Severe (decay, dark pink centers);
b. Major; or
ce. Minor.

Count the number of sprouts that are poorly trimmed. Poorly
trimmed units include excessively trimmed as well as
insufficiently trimmed Brussels sprouts. Use the guides in
the "Illustrations" section of the manual to evaluate trim.
Record on the defect tally the number of poorly trimmed
sprouts as follows:

Major — each poorly trimmed sprout.

NOTE: BRUSSELS SPROUTS FROM WHICH THE LEAVES HAVE
BEEN STRIPPED ARE NOT CONSIDERED POORLY
TRIMMED. THESE UNITS ARE EVALUATED UNDER
CHARACTER.

Visually scan the sample unit for those sprouts that are not
good character", Misshapen heads are considered “fairly
good character", "Bushy" sprouts are usually "reasonably

good character" or "fairly good character".

Separate the sprouts that are not "good character" into
reasonably good", "fairly good" or "poor" character
classifications, using the definitions in the standards,

illustrations and the definitions on the following page.

Record on the defect tally the number of units that are
reasonably good" (B) character, "fairly good" (C) character
or "poor" (SSTD) character. If the sample unit fails
requirements for grade A or B, adjust the defect tally. Only
“fairly good" (C) character and "poor" (SSTD) character are
defects for grade B. Disregard "reasonably good" (B)
character for grade B. Only "poor" (SSTD) character is a
defect for grade C. Disregard "fairly good" (C) character
for grade C.


Frozen Brussels Sprouts
February 1981

SPECIAL LOT GRADING SITUATIONS

1.

GRADING OF 2-1/2 POUND CARTONS OR OTHER LARGE CONTAINERS.

File Code 120-A-7 permits you to draw a minimum of 3 - 2-1/2
pound cartons for grading of small lots if Inspection Aid No.
42 specifies the 3 sample size. Although the lot single
sampling plan is designed for a minimum of 6 sample units,
you may use the maximum number of sprouts in the 3 cartons
and adjust the sample to 78-126-150-169 or more sprouts.
However, you must have at least 78 sprouts in the sample to
perform lot grading. If 3 containers give fewer than 78
sprouts, draw 4 or more containers.

CAUTION: REMEMBER THAT INSPECTION AID NO. 42 SPECIFIES ONLY
THE MINIMUM SAMPLE SIZE. YOU MAY INCREASE THE
SAMPLE SIZE FOR SUSPECT OR BORDERLINE LOTS.

GRADING OF SMALL CONTAINERS (9 oz).

If lot grading covers small containers, it may be necessary
to increase the number of containers that are to be drawn
from the lot. Without the increase in sampling, the sample
may not be adequate. If the approximate number of sprouts in
each container in a lot is unknown, open one container at the
sampling point to get this information.

ADJUSTING A DEFECT TALLY.

If a sample fails to meet the requirements of Grade B, adjust
the defect tally before comparing the defects against the
acceptance numbers for grade C, This must be done because
"fairly well colored" (major defect) is not counted against
grade C. A grade C lot could have all "fairly well colored"
sprouts. Adjust the defect tally as shown on the following
page.

- 21 -


Frozen Brussels Sprouts
February 1981

ILLUSTRATIONS - GUIDES FOR CLASSIFICATION OF CHARACTER

32. 33,

VERY COMPACT COMPACT

35. 36.
EXCESSIVELY STRIPPED

37.
BUSHY

-27-


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT

SAMPLING PROCEDURES
1. LOT (Stationary or moving lot).

Regulations (109-A-1)

Follow ___g Sampling Procedures (120-A-1)
Lot Sampling Plan (120-A-7)
Condition of Container (125-A-1)

2. ON-LINE

Regulations (109-A-1)
CuSum Sampling Plan (120-A-6)
Follow ——® ( Time Sampling (120-A-4)
In-plant Inspection (160-A-1; 162-A-1)
Condition of Container (125-A-1)

NONQUALITY PROCEDURES

1. Time Sampling (120-A-5)

2. Net Weight (128-A-10)

3. Fill of Container (128-A-40) ——g Follow (130-A-1)
4. Thawing Procedures (130-A-34)

5. Cooking Procedures (130-A-38)

6. Enzyme Inactivation (135-A-12)

CLASSIFICATION OF DEFECTS

Other than the prerequisite quality factors (such as "brightness",
“varietal characteristics", and "flavor and odor"), any Brussels sprout
which fails to meet a requirement of the standards is classified as a
defect. The defects are classified as "minor", "major", "severe" or
"critical", "Total all classes" of defects means "critical", plus
"severe", plus "major" plus "minor".

The tolerance for each class of defects is set to AQLs (Acceptable
Quality Level). Usually, the tolerance is the same as the number of
defects that would have been allowed in the old U.S. standards, a
purchase specification, or other similar buying guide. But, the old
tolerance might have been adjusted slightly to consider newer methods.
of harvesting and processing the product.

Defects are either related or unrelated. If the defects are related,
count only the worst defect. If the defects are unrelated, count each
defect. For example, a sprout might be: "fairly well colored" (major)
and "blemished" (minor) and "poorly trimmed" (major). It would contain
3 “total all classes" of defects on one defective unit.


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

8.

Assemble mentally or physically (except any "suspect"

off-odor sprouts as mentioned in step 7) all of the sprouts
from all of the containers into one sample. Adjust the total
number of sprouts to equal one of the sample sizes on the
following page. (See also the next page).

Determine the color of the individual sprouts by considering
the overall color of the outer surface of the bud. Handle
each unit that is not a definite green, turning it to observe
the color.

Record on the defect tally the number of "fairly well

colored" units in the sample (not each container). If the
sample fails requirements for grade B, adjust the defect
tally. "Fairly well colored" is a defect in grade A and B

only. Disregard "fairly well colored" for grade C.

- 14 -


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

10. Count the number of pieces of Extraneous Vegetable Material
(EVM) in the sample (not each container). EVM includes
grass, weeds or material from the Brussels sprouts plant
other than bud leaves and fragments. Record on the defect
tally as follows:

Critical - each piece of EVM.

———> sprouts

- 16 -


Frozen Brussels Sprouts
February 1981

INDEX
Page

SAMPLING PROCEDURES - - - ------------------ 3
NONQUALITY PROCEDURES - - -~----------------- 3
CLASSIFICATION OF DEFECTS - - - - ------------+--- 3
DEFECTS VS DEFECTIVES - - ------------------ 4
SUGGESTED ORDER FOR ON-LINE GRADING OF A SAMPLE UNIT - - -- 5
SPECIAL ON-LINE SAMPLING SITUATIONS - ------------ ll
SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE - ~ - - - - - - — 13
SPECIAL LOT GRADING SITUATIONS --------------- 21
ILLUSTRATIONS

GUIDES FOR CLASSIFICATION OF TRIM- - ----------— 23

GUIDES FOR CLASSIFICATION OF CHARACTER - - - - - - - = - 27


Frozen Brussels Sprouts
February 1981

ILLUSTRATIONS - GUIDES FOR CLASSIFICATION OF TRIM

19. 20. 21.
WELL TRIMMED WELL TRIMMED WELL TRIMMED

23. 24. 25.
EXCESSIVELY TRIMMED

-

22.
WELL TRIMMED

26. 27.
POORLY TRIMMED WELL TRIMMED

-25-


Frozen Brussels Sprouts
February 1981

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

The citation of any data, criteria, techniques, illustrations,
copyrighted material, or pictorial representation accredited to private
authorship is used with the 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.

Following 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 inquires to:

Chief, Processed Products Branch
Fruit and Vegetable Division, AMS
U.S. Department of Agriculture
P.0. Box 96456, Rm. 0709, So. Bldg.
Washington, D.C. 20090-6456


Frozen Brussels Sprouts
February 1981

- 28 -



SPECIAL ON-LINE SAMPLING SITUATIONS

3. ADJUSTING A DEFECT TALLY.

Frozen Brussels Sprouts

February 1981

If a sample unit fails to meet the requirements of grade B,
adjust the defect tally before comparing the defects against
This must be done because

“fairly well colored" (major defect) is not counted against
grade C. A grade C sample unit could have all "fairly well
colored" units. Adjust the defect tally as follows:

the CuSum values for grade C,

Fairly well colored (A & B only)

G3 joo

6 9 427
"| poorly teimed 312/31 3/5|4
“ Blemished S115) 6) 4 11317
, TOTAL MAIOR 14 729| 17 | 16 Paes
° Grade A 1| 38| 3
. cusum | Grade B 3fis| 9| O @ 6 |6 @ q
Grade C 3|is| 9 Cc Cc
T | TOTAL ALL CLASSES 25 ve 2/1} 22 ee 2
t) Grade A 2|12| 5
T CUSUM Grade B 3 | 22 9 6 @ 8 8 @ g
Grade C 4 | 27 | 10 Cc Cc
Cc Cc

SAMPLE UNIT GRADE

PACKER'S GRADE: / FINAL GRADE:

-12-


Frozen Brussels Sprouts
February 1981

SUGGESTED ORDER FOR LOT GRADING OF A SAMPLE

Sample Size Source of Acceptance Numbers
for Regulations (109-A-1)
Classified Defects Table (plan) Sample Units
78 XVI_(13) 6
126 xv_(6) 21
150 XVII (25) 6
169 Xvr_(13) 13
174 xv_(6) 29
273 XVI (13) 21
300 XVIII (50) 6
325 XVII (25) 13
377 XVI_(13) 29
525 XVII (25) 21
600 xXIx_(100) 6
650 XVIII (50) 13
725 XVII (25) 29
1050 XVIII (50) 21
1300 XIX _(100) 13
1450 XVIII (50) 29
2100 XIX _(100) 21
2900 XIX (100) 29

-15-