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16


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XII -- Time Sampling Acceptance Numbers For Whole & Cut Style -- 400 Plan
GRADE C

Biem Short Inedible | Color Char Char Char
product (Major) Damg Pieces Pieces Fiber Fiber Defective "B" "cr "SStd"
LWhole) (Cut) |__| Lj} _|
10.1 NIA 14 7.90, 3.30, 16.9 NIA N/A 10.1
6 16 19 58 50 : 82 41 19 8 : : 50
8 22 2 85 R : 19 59 2 16 : : R
10 28 35 du 95 = 157 76 35 152 = = 95
15 40 50 162 138 : 230 Wt 50 204 - : 138
18 52 65. 213 181 : 303 145 65 295 : : 181
I 2 64 i) 264 224 : 376 178 a) 365 - : 224
26 75 94 314 266 - 448 212 94 435 : = 266,
30 87 108 364 309 - 520 245 108 506 : : 309
34 98 122 414 351 : 592 279 122 576 : : 351
38 109 137 464 393 : 664 312 137 645 : : 393
41 121 151 514 435, : 736 345 151 15 : - 435
11x400 45 132 165 564 477 : 807 378 165 785 : : 471
12x400 48 143 179 613 319 : 878 4u 179 854 : : 519
13x400 52 154 193 663 361 : 950 444 193 923 : : 561
14x400 36 165 207 112 603 : 1021 477 207 993 : : 603,
15x400 59 176 221 761 645 : 1092 510 221 1062 < : 645
16x400 63 187 235 gu 686 : 1163, 543 235 31 - - 686
17x400 66 198 249 860 728 : 1235 576 249 1200 : : 728
18x400 70 209 263 909 769 : 1306 608 263 1269 : = |
19x400 B 221 27 959 gu : 1377 641 277 1338 - : gi
20x400 nn 232 291 1008 $52 - 1448 673 291 1407 : - 352
21x400 80 242 304 1057 894 : 1519 706 304 1476 : : 394
22x400 84 253 319 1106 935 : 1590 739 319 1545 < : 935
23x40, 88 264 332 1155 977 : 1661 7m 332 1614 : : 977
224x400 gt 275 346 1204 | 1018 : 1731 804 346 1683 - - 1018 |
225x400 95 286 360 1254 | 1060 : 1802 836 360 1752 : : 1060 |
26x400 98 297 373 1302 | 1101 : 1873 869 373 1820 : : 101
27400 101 308 387 1351 | 1142 : 1944 901 387 1889 - : 1142
28x400 105 319 401 1400 1184 = 2015 936, 401 1958 = a 1184
108 330 415 1449 | _ 1225 - 2085 966 415 2027 1225

37


Frozen Green and Wax Beans
Grading Manual
October 1996

TIME SAMPLING AND SEGREGATION PROCEDURES
AUTHORIZATION TO USE TIME SAMPLING

The Officer-in-Charge or area supervisor shall determine whether a plant can qualify to
use the time sampling procedures outlined below. This determination shall be based
on a review of the plant's quality control records and the ability of the plant to pack
product consistently within a desired quality level. The supervisor shall not authorize
time sampling for a plant which historically produces product which is determined to
have erratic quality levels during a production period.

SOURCE OF SAMPLES

All sample units must be officially drawn from "finished product." Finished product
means product that has been processed, cooled, and taken from the container(s) to be
graded. Line checks shall not be used in lieu of finished product.

TIME SAMPLING RATES PER INSPECTION PERIOD

Sample units are to be selected on a random time basis averaging within the
parameters outlined below so that each sample unit has an equal chance of being
selected.

The sampling rate for each product graded is to be predetermined, based on
knowledge of previous production volume for the product per basic inspection period
and the on-line sampling plans in the "Regulations."

Sampling rates and frequencies for frozen green and wax beans are based on the
following table:

Predetermined Sampling Frequency Deviants Allowed

Production Rate

400 units per 60 min. (per
Low Volume (3) 90 min., optional) 0

Medium Volume (6 or 13) 400 units per 45 min. 0

400 units per 30 min. (per
15 min., optional

High Volume (21 or more) |

33


Frozen Green and Wax Beans

Grading Manual
October 1996

TABLE XVII, Time Sampling Acceptance Numbers For French Style -- 200 x 2.5 g Plan

GRADE B
Rate/ Units EVM Stems Major Total Color “B" “c" “Sstd"
or Grams Ea Piece Ea Piece Blemish Biemish Defectives Character Character Character
of Product oa ns eee eee ee ee
(AQLs) 0.325 1.16 2.05 3.20 13.9 9.8 N/A 18.8 48
1x500 2 5 18 25 90 52 N/A 118 38.
2x500 3 8 33 45 168 123 N/A 220 65
3x500 4 4 45 65 243 225 N/A 320 95
4x500 5 14 58 85. 318 233 N/A 420 120
5x500 6 47 70 81 393 285 N/A 520 148
6x500 7 20 83 97 465 338. N/A. 620 175
7x500 8 23 93 140 540 390 N/A 717 200
8x500 9 25 105 158 613 443 N/A 815 228
9x500 10 28 118 175 685, 495 NIA 913 253
10x500 aul 31 128 195 758 548 N/A 1010 280
411x500 uu 34 140 210 830 600 N/A 1108 305
12x500 12 36 153 228 903 650 N/A 1205 333
13x500 13 39 163 245 978 703 N/A 1305 358
14x500 14 42 175 263 1048 753, N/A 1400. 383
15x500 15 44 185 280 1120 805 N/A 1498 410
16x500 16 47 198 298 1193 858 N/A 1595 435
417x500 16 50 208 315 1265 908 N/A 1693 460.
| 18x500 17 52 220 333 1338, 958 N/A 1788 |
| 19x500 18 55 230. 350. 1408 4010 N/A 1885, 510
20x500 19 57 243 365 1480 1063 N/A 1983 538
21x500 20 60 253 383 1553 1113. N/A. 2078 563
22x500 20 63 265 400 1623 1165 N/A 2175 588
23x500 21 65 275 418 1695 1215 N/A 2270, 613
24x500 22 68. 288 435 1768 1265 N/A 2368 638
25x500 23 70 298 453, 1838 1318 N/A 2463 663
26x500 23 73 308 468 1910 1368 N/A 2560. 688.
27x500. 24 75 320 485 1980 1418 N/A 2655 713
28x500 25, 78 330. 503 2053. 1470 N/A 2753 740
29x500

42



Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

NoTE: BY SEPARATING EACH CATEGORY OF DEFECTS INTO SEPARATE AREAS THE
FOLLOWING STEPS MAY BE DONE SIMULTANEOUSLY AS YOU EXAMINE THE
PRODUCT IN EACH GRADING TRAY.

IF THERE IS MORE THAN ONE (1) CATEGORY OF DEFECTS ON A SINGLE UNIT,
PLACE THE UNIT IN THE FIRST APPLICABLE CATEGORY IN THE FOLLOWING
SEQUENCE OF GRADING AND THEN TRANSFER IT TO THE OTHER AFFECTED
CATEGORIES DURING THE RECORDING PROCESS.

6. Evaluate the units for Extraneous Vegetable Material (EVM) and record
the number of pieces of EVM on the tally sheet. The following are examples
of extraneous vegetable material:

O® SS

Nightshade Berries Bitterweed Pod Pigweed

Green Leaves and Grass


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Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XIII -- Time Sampling Acceptance Numbers For Short Cut & Mixed Cut Style -- 400 Plan

GRADE A
Units of EVM Stems Blem Total Mech Edible Inedible Color Char Char Char
Product (Major) Blem Damg Fiber Fiber Defective “BY “c "SStd"
(Mi+Mn)
= ———

{AQLs) 0.162 0.58 1.02 3.30, 2.60. 1.48 0.05 5.00 10.10 1.02 0.05

1x400* 2 5 7 19 16 10 1 27 50 ui L
1.5x400 2 6 10. 27 22 14 1 39 72 10 1
2x400, 3 8 13 35 28 17. 1 50. 95. 13 1
3x400, 4 i 18 50 40 25 2 73. 138, 18 2
4x400 5 14 23 65. 52 32 2 95 181 23 2
5x400, 6 7 28 79 64 38, 2 116 224 28 2
6x400 7 20 33 94 75 45 3 138 266, 33 3
7x400 g 23 37 108 87 52 3 159. 309 37, 3
8x400, 9 25 42 122 98 58 4 181 351 42 4
9x400. 10 28 46, 137, 109 65. 4 202 393 46 4
10x400, 10. 31 51 151 121 72 4 223 435, 51 4
111x400. aut 34 56 165 132 78, 4 244 ATT. 56, 4
12x400 12 36 60 179 143 85 5 265 519. 60. 5
13x400. 13 39 65. 193 is4 91 3 286, 561 65 3.
14x400. 14 42 69. 207 165, 98 3 307 603 69 3
15x400 15 44 74 221 176 104 6 329 645, 74 6
16x400. 15 47. 78 235, 187, ii 6 350 686, 78 6
17x400 16, 50 83 249 198 U7 6 371 728, 83 6
18x400 17 52 87 263 209 123 Z 391 769. 87 Z
19x400. 18 55 92 277, 221 130. Z 412 gil 92 z
20x400 19 57 96. 291 232 136 7 433 852 96. 7
21x400 19 60. 101 304, 242 142 7 454, 894 101 z
22x400 20 63. 105, 319 253 149 8 475, 935. 105. 8
23x400 21 65. 110 332 264 155 8 495, 977, Ho 8
24x400 22 68 dig 346 275 161 8 516 1,018 14 8
25x400 23 70 118 360, 286 168 8 537. 1,060, 118 8
26x400 23 73 123 373. 297 174 9 558 1,101 123 9
27x400 24 75 127 387 308 180, 9 578. 1142 127, 9
28x400 132, 9
29x400 136 10

38



Frozen Green and Wax Beans
Grading Manual
October 1996

SAMPLING PROCEDURES

Follow the general procedures and instructions as outlined in File Codes 109-A-1
and 120-A-1.

Follow the procedures in File Code 130-A-1; File Code 128-A-10 (Net Weight);
File Code 130-A-34 (Thawing Procedures); File Code 130-A-41 (Product Storage
Temperatures); File Code 130-A-67 (Small Units of Alien Vegetables); File Code
130-A-38 (Cooking Procedures); and File Code 135-A-12 (Enzyme Inactivation).

Follow the procedures in Condition of Container File Code 125 when a formal
condition of container is required.

Follow Table | and Table I! Minimum Sampling Rates for Frozen Green Beans and
Frozen Wax Beans when sampling this product. Except for small containers,
Officially Sampled - Minimum sample size - 3. Maximum sample size - 29.
Unofficial Samples - minimum 400 units (all styles except French) or 500 grams
(French style).

When additional containers are required in Group 1, draw and separately identify
(mark) all of the containers. For example, using Table II, if the sampling rate
specifies six (6) containers, and the total number of containers needed is 12, draw
two (2) adjacent containers per sample unit. Identify the containers as 1a, 1b; 2a,
2b; etc.

Table |
Minimum Sampling Rates for Frozen Green Beans and Frozen Wax Beans

a

Group 1 1/ Group 2 Group 3
Number of Up to One (1) Over One (1) Pound to 2-1/2 Pounds, Any Type of
Sample Units | Pound, Case, No. | Number of containers Container Over 2-
of Containers 1/2 Pounds
3 2,400 or Less 1,200 or Less Convert to
Equivalent Number
6 2,401 - 9,600 1,201 - 4,800 of 2-1/2 Pound
13 9,601 - 31,200 4,801 - 15,600 Containers and
Use Group 2
21 31,201 - 67,200 15,601 - 33,600
29 67,201 - 116,000 33,601 - 58,000
a

SEE TABLE Il OF THIS MANUAL TO INSURE THAT SUFFICIENT PRODUCT IS SAMPLED FOR
GRADING PURPOSES.


Table IXa

Frozen Green and Wax Beans
Grading Manual
October 1996

Acceptance Numbers for Specified Defects
Cut, Short Cut, & Mixed Cut Styles Frozen Green/Wax Beans

(100 Plan)

(Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C
Extraneous Vegetable Material 0 1 2
Stems 2 3 5
Major Blemishes 3 4 6
Total Blemishes (Major + Minor) 6 10 17
Mechanical Damage 5 9 15
Short Pieces (Cut Style Only) 12 17 23
Edible Fiber 3 7 12
Inedible Fiber 0 3 6
Color Defectives 8 15 23
“B" Character 15 NO LIMIT

“C" Character 3 15 NO LIMIT
"SStd" Character 0 3 15

31


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19


Frozen Green and Wax Beans
Grading Manual
October 1996

Table IXb

Acceptance Numbers for Specified Defects
French Style Frozen Green/Wax Beans

(300 Gram Plan)

(Use for Mixed Quality Lots Only)

Units of Product (300 grams) Grade A Grade B | GradeC
Extraneous Vegetable Material (No. of pieces) 1 2 4
Stems (No. of stems) 4 6 12
Major Blemishes (Grams) 6 10 15
Total Blemishes (Major + Minor) (Grams) 10 15 38
Color Defectives (Grams) 20 38 60
"B" Character (Grams) NO LIMIT

“C" Character (Grams) 25 67 | NO LIMIT
"SStd" Character (Grams) 7 20 43

32


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

16.

NOTE:

17.

18.

19.

NoTE:

20.

NOTE:

21.

Evaluate the units for character - based on appearance -- the non "A"
grade quality units. Split open these suspect units and classify them as
"B","C", or "SStd" in character.

FLESHINESS REFERS TO THE AMOUNT OF TISSUE BETWEEN AND AROUND
THE SEED CAVITIES OF THE POD AND TO THE DEGREE OF BREAKDOWN OF
THE FLESH. ROUND BEANS CONTAIN MORE FLESH THAN ROMANO OR
ITALIAN BEANS.

GENERALLY, WAX BEANS WILL HAVE MORE BREAKDOWN OF FLESH THAN
ROUND GREEN BEANS AT THE SAME STAGE OF MATURITY. THIS SHOULD BE
CONSIDERED WHEN EVALUATING WAX BEANS FOR CHARACTER.

AS BEANS BECOME MORE MATURE, THE SEEDS TEND TO ENLARGE AND
BECOME MORE MEALY OR STARCHY. THE TEXTURE OF THE SEEDS WILL
BECOME MORE CRUMBLY AS THE STARCH CONTENT INCREASES.

Verify and count or weigh (as applicable for the style) the defects from each
grading tray, making sure that units having more than one type of defect are
properly counted.

Record the number or weight of specified defects, as applicable for the style,
that were found in each grading tray.

Determine the total amount of defects found in each category of specified
defects and enter these figures in the "Final/Average column on page 1 of
the tally sheet.

ALSO ENTER THE FINAL GRADES FOR THE PREREQUISITE QUALITY FACTORS ON
PAGE 1.

Compare the number or weight of specified defects found with the
acceptance numbers from the applicable tables in the standards or this
grading manual.

SEE "PROCEDURES FOR MIXED QUALITY LOTS" -- THIS MANUAL -- ON LOTS THAT
MEET THE ACCEPTANCE NUMBERS BUT YET HAVE POCKETS OF OBVIOUSLY LOWER
QUALITY.

Enter the "Lot Grade" on the tally sheet based on the lowest grade assigned
to any prerequisite or specified quality factor.

14


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

NoTE:

(3) Fairly good overall brightness "Grade C" means the beans
are materially but not seriously affected by dullness.

(4) Poor overall brightness "SStd" means the sample unit fails
the requirements for Grade C appearance.

Sloughing. Sloughing is defined as the separation of the outer
surface layer of tissue and the pod. When this gives a ragged,
feathery appearance to the overall sample unit, it is considered
serious. A slight amount of sloughing on an occassional bean unit is
considered insignificant. Record the letter grade (A, C, or SStd) in the
prerequisite section of the tally sheet.

THIS FACTOR SHOULD BE EVALUATED EARLY IN THE GRADING PROCESS AS
HANDLING OF THE UNITS TENDS TO ENHANCE THE TENDENCY OF THE UNITS
TO SLOUGH.

(1) Grade A should be assigned to those sample units containing
no more than a slight amount of sloughing.

(2) | Grade C should be assigned to those sample units that are
materially affected by sloughing.

(3) | SStd should be assigned to those sample units in which the
units are seriously affected by sloughing (the beans have a
ragged feathery appearance).

Flavor and odor. The U.S. grade standards require that flavor and
odor (normal or off) is determined after cooking. All frozen sample
units must be cooked for flavor and odor evaluation. Cook a
representative sample and include any "suspect" units for flavor
evaluation. Definite “off-flavor or off-odor" is substandard. Record
the letter grade (A or SStd) in the prerequisite section of the tally
sheet.


Frozen Green and Wax Beans
Grading Manual
October 1996

Table VIllb

Acceptance Numbers for Specified Defects
French Style Frozen Green/Wax Beans

(500 Gram Plan)

(Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (500 grams) Grade A Grade B _| GradeC
Extraneous Vegetable Material (No. of pieces) 1 2 3
Stems (No. of stems) 3 5 8
Major Blemishes (Grams) 10 18 25
Total Blemishes (Major + Minor) (Grams) 18 25 68
Color Defectives (Grams) 38 68 105
“B" Character (Grams) NO LIMIT

"C" Character (Grams) 45 118 | NO LIMIT
"SStd" Character (Grams) 13 38 75

29


Frozen Green and Wax Beans
Grading Manual
October 1996

Cc. Compare the grade of the suspect sample units to the grade of the sample as a
whole. If the grade of the suspect sample is more than one grade below the grade
of the sample as a whole, certify to the lowest grade. Otherwise certify to the

grade of the original inspection results.

NOTE: IF THE APPLICANT REQUESTS CERTIFICATION OF THE "NONSUSPECT" PORTION OF
THE SAMPLE, RESAMPLE THE LOT IN ACCORDANCE WITH TABLE Il OF THIS MANUAL.

PROCEDURES FOR SINGLE SAMPLE UNITS (UNOFFICIAL SAMPLES)

Branch regulations provide for grading of samples submitted by an applicant. These
samples are "unofficial samples" and do not represent a lot. When requested to perform
grading on unofficial samples, use the following guidelines:

A. Each unofficial sample must stand on its own.

B. Each unofficial sample must contain 400 beans for all styles other than French
style, and 500 grams for French style.

D. Grade the sample as outlined in this manual. Apply the acceptance numbers from

the "Table of Acceptance Numbers for Unofficial Samples", as applicable for the
style, found on the following pages of this manual.

26


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

A. Non-quality Factors.

1.

2.

3.

4.

Record the following applicable information on the tally sheet.

a. Name and address of applicant.
b. Size and kind of container.
c. No. of cases in lot (page 1 only).

d. Contract (Cont. No.) or Purchase Order (P.O. No.).

e. Label -- or attach a copy -- (page 1 only).

Select the containers to be used for non-quality and prerequisite evaluation.
Note: For small containers (8 oz), select 1a, 2a, 3a, etc.

Arrange the containers on the grading table in chronological order by code.

Record the codes, on the tally sheet, including case codes if available.

NOTE: THE FINAL/AVG COLUMN (COLUMN 8) ON PAGE 1 OF THE TALLY SHEET SHALL BE

5.

USED FOR THE SUMMATION OF THE GRADING RESULTS OF THE LOT. COLUMN 9 MAY
BE USED ON SUCCEEDING PAGES FOR RECORDING INDIVIDUAL CONTAINER DATA.

IF THERE IS INSUFFICIENT SPACE IN THE CODE SECTION OF THE TALLY
SHEET FOR SINGLE LINE INK JET CODES, RECORD THEM AS A DOUBLE LINE
CODE. REFER TO THE BACK OF THE TALLY SHEET AND SHOW AN EXAMPLE
OF THE ACTUAL CODE THERE.

Determine and record the net weight of each container using Branch
procedures for determination of tares and reading of scales. Enter the sum
and average of all the net weights on the tally sheet.

NOTE: THE PRODUCT MAY ALSO BE VISUALLY EXAMINED FOR THE PREREQUISITE

6.

FACTORS OF "VARIETAL CHARACTERISTICS" (SEE PREREQUISITE FACTORS
BELOW).

Empty the product into the individual grading trays.


Frozen Green and Wax Beans
Grading Manual
October 1996

NOTE: THE SAMPLING RATES IN THE FOLLOWING TABLE ARE DESIGNED TO INSURE THAT
SUFFICIENT PRODUCT IS DRAWN FOR GRADING PURPOSES.

Table Il

Sampling Rates for Small Containers
of Frozen Green and Frozen Wax Beans

Container Sampling | Minimum Total Number of Action
Size Rate Units of Containers
Product Needed (Other Draw and
Needed than French Style) Separately Identify (Mark) 1/
10 oz 6 600 2/ 12 | 2 adjacent cartons per sample unit.
10 oz 13 1200 3/ 17 | 4 extra cartons throughout the lot.
10 oz 21 1200 3/ 21 | N/A
10 oz 29 2400 4/ 34 | 5 extra cartons throughout the lot.

i Identify the containers as 1a, 1b; 2a, 2b; etc.
2/ 1500 grams for French style.
3/ 3000 grams for French style.

4/ 6500 grams for French style.


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15


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

d. Style - by placing a check (7) mark in the applicable style box on the
tally sheet.

NOTE: THE LOT SHOULD BE GRADED FOR THE STYLE IT IS OFFERED.

IF THE LOT CONSISTS OF MORE THAN ONE STYLE, THE APPLICABLE STYLE
FOR EACH CONTAINER SHOULD BE RECORDED IN THE "TYPE" COLUMN.

B. Prerequisite Quality Factors.

1.

First, thaw the sample units in water. Also, prepare a pot of boiling water
to be used to determine flavor and odor. In IQF French style only, you may
find it easier to segregate short pieces prior to thawing.

Evaluate and grade, on a container-by-container basis, the following
prerequisites (sections a. - d.), Recording the letter grade, as applicable,
for each prerequisite in the appropriate place on the tally sheet.

a. Varietal characteristics.

(1) Grade A should be assigned to those sample units containing
beans of similar varietal characteristics.

(2) | SStd should be assigned to those sample units containing
beans of dissimilar varietal characteristics in accordance with
File Code 130-A-67 (Small Units of Alien Vegetables).

b. Brightness - use the following guidelines in assigning a grade for
brightness. The brightness should be evaluated immediately upon
thawing as frozen products tend to oxidize rapidly after thawing and
any drying of the surface will give a dull appearance. Brightness
applies to "regular process" only. “Extended blanch" beans are
expected to have a dull appearance and therefore brightness is not
a quality factor for the extended blanch process.

(1) Good overall brightness "Grade A" means the beans are
bright in color and not affected by dullness.

(2) | Reasonably good overall brightness "Grade B" means the
beans are reasonably bright in color and may be slightly
affected by dullness.


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Ls)

United States

Department of
Agriculture

Agricultural

Grading Manual for
Frozen Green Beans
and Frozen Wax Beans

Effective OCTOBER 1996




Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

c.

Total

Grading of Specified Defects. The following steps are determined on a "sample
as a whole" basis.

1.

NoTE:

Net

Determine the total units of product available in the non-quality/prerequisite
samples.

a. Total the net weights and enter this sum on page 1 of the tally sheet.

THE AVERAGE NET WEIGHT MAY ALSO BE CALCULATED AND RECORDED AT THIS
TIME.

b. Count the number of beans or establish a count to weight
relationship for styles other than French style. To establish a count
to weight relationship:

(1) | Count 100 beans, weigh, and multiply times four for weight of
400 beans. If sieve sizes change, reweigh and establish new
count-to-weight relationship. or;

(2) | For 13 of more sample units, determine the average weight of
5 random 100 count sub-samples selected from different
grading trays. and;

(2) Use the following formula to determine the number of units
available on a weight basis.

Weight alt Sample Units

Average

2.

Note:

= Number of Units of Product
Weight of — 100 Units

Refer to the applicable acceptance numbers table in the standards or this
manual, and select the Units of Product or Grams of Product column -- as
applicable for the style -- that will use the maximum amount of product
available.

For 10-ounce container sizes refer to the tables in this manual.

For other container sizes and sampling rates, refer to the tables
in the standards.


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

(1) | Good "Grade A" should be assigned to a sample unit that,
after cooking, has a "typical" (or normal) flavor and odor.

(2) Fairly good "Grade C" should be assigned to a sample unit
that, after cooking, may be lacking in good flavor and odor but
is free from objectionable flavors and odors.

(3) | Poor "SStd" should be assigned to a sample unit that fails to
meet Grade C and has an off-flavor or off-odor.

The tally sheet should show, for French style, for example:

Package: No.1 No.2 No.3
Varietal Characteristics A A A
Brightness A A A
Sloughing A A A
Flavor and odor A A A


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XV -- Time Sampling Acceptance Numbers For Short Cut & Mixed Cut Style -- 400 Plan

40

GRADE C
Units of Stems Biem Total Mech Edible Inedible Color Char Char Char
product (Major) Blem Damg Fiber Fiber Defective Cc "SStd'
AQL's 0.80 2.60 3.30 7.90 10.1 7.90 330 16.9 NIA N/A 10.1
1x400 6 16 19 41 50 4 19 8 : : 30
1.5x400 8 22 21 39 2 59 21 116 : : 2
2x400 10 28 35 76 95 16 35 152 : : 95
3x400 15 40 50 inst 138 ut 50 224 : - 138
4x400 18 52 65 145 181 145 65 295 : : 181
5x400 22 64 79 178 224 178 79 365 - < 224
6x400 | 26 15. 94 212 266 212 94 435 - : 266
7x400 30 87 108 245 309 245 108 506 : : 309
8x400 34 98 122 279 351 279 122 576 : : 351
9x400 38 109 137 312 393 312 137 645 : : 393
10x400 41 121 151 345 435 345 151 15 : : 435
141x400 45 132 165 378 471 378 165 785 : : 477
12x400 48 143 179 4u 319 4u 179 854 : : 519
13x400 52 154 193 444 561 44g 193 923 : : 561
| 14x400 56 165 207 477 603 471 207 993 : = 603
| 15x400 59 176 221 $10 645 510 221 1062 - : 645
16x400 63 187 235 543 686 $43 235 31 : = 686
17400 66 198 249 516 728 576 249 1200 : : 728
18x400 70 209 263 608 769 608 263 1269 : : 769
19x400 3B 221 207 641 gu 64l 27. 1338 : : 8
20x400 7 232 291 673 852 673 291 1407 : : 852
21x400 80. 242 304 706 894 706 304 1476 - : 804
22400 84 253 319 739. 935 239 319 1545 : : 935
23x400 88 264 332 Tu 977 7 332 1614 : : 977
24x400 91 215 346 804 1018 804 346 1683 : : 1018
25x400 95 286 360 836 1060 836 360 1752 : : 1060
26x400 98 297 373 869 101 869 373 1820 : : Or
271x400 101 308 387 901 1142 901 387 1889 : : 1142
28x400 105 319 40! 936 1184 936 401 1958 : : 1184
29x400



Table Villa

Frozen Green and Wax Beans
Grading Manual
October 1996

Acceptance Numbers for Specified Defects
Cut, Short Cut, & Mixed Cut Styles, Frozen Green/Wax Beans

(400 Plan)

(Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C
Extraneous Vegetable Material 2 3 6
Stems 5 8 16
Major Blemishes 7 13 19
Total Blemishes (Major + Minor) 19 33 58
Mechanical Damage 16 30 50
Short Pieces (Cut Style Only) 41 58 82
Edible Fiber 10 22 41
Inedible Fiber 1 8 19
Color Defectives 27 50 80
"B" Character 50 NO LIMIT

“C" Character 7 50 NO LIMIT
“SStd" Character 1 7 50

28


Frozen Green and Wax Beans
Grading Manual
October 1996

Table VIII

Acceptance Numbers for Specified Defects
Whole Style Frozen Green and Wax Beans

(400 Plan)

(Use for Mixed Quality Lots and Unofficial Samples Only)

Units of Product (400) Grade A Grade B Grade C
Extraneous Vegetable Material 2 3 6
Stems 5 8 16
Major Blemishes 7 13 19
Total Blemishes (Major + Minor) 19 33 58
Mechanical Damage 16 30 50
Short Pieces 89 NO LIMIT

Edible Fiber 10 22 41
Inedible Fiber 1 8 19
Color Defectives 27 50 80
“B" Character 50 NO LIMIT

"C" Character 7 50 NO LIMIT
“SStd" Character 1 7 50

27


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

7. Randomly select 25 beans from each grading tray to determine, sieve size,
length of cut, and style.

8. Record, if applicable:
a. Type - by circling the applicable information on the tally sheet.
b. Sieve size(s) and percentage of each.

NoTE: USING A SIEVE SIZER, DETERMINE THE SIEVE OPENING (SIEVE SIZE) THAT THE
NARROWEST WIDTH OR DIAMETER OF EACH BEAN UNIT AT ITS THICKEST PORTION
WILL PASS THROUGH WITH NO RESISTANCE.

Cc. Length of cut.

NOTE: IN CUT STYLE, 5%, BY COUNT, MAY EXCEED THE MAXIMUM LENGTH ALLOWANCE
OF 70 MM (2.75 IN).

THE FOLLOWING ILLUSTRATIONS SHOW THE CORRECT METHOD OF
MEASURING THE LENGTH OF FROZEN GREEN BEANS AND FROZEN WAX
BEANS.


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18


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE X -- Time Sampling Acceptance Numbers For Whole & Cut Style -- 400 Plan

GRADE A

Units of EVM Stems Blem Total Mech Inedible Color Char
product (Major) Blem Damg Pieces Pieces Fiber Fiber Defective "B" “Cc “SStd"
(Mj+Mn) (Whole) (Cut)
0.162 0.58 1.02 3.30 2.60, 19.10 7.90, 0.05 5.00, 10.10 1.02 0.05
1x400* 2 5 7 19 16 89 4h 10 I 27 50 ui 1
2 6 10 27 22 130 59 14 1 39 722 10 I
3 8 13 35. 28 171 76 17 1 50 95 13 1
3x400 4 ul 18 50 40 251 net 25, 2 73 138 18 2
4x400 5 14 23 65 52, 331 145 32 2 95 181 23 2
6 7 28 79 64 au 178, 38 2 116 224 28 2
7 20 33 94 15 490 212 45 3 138 266, 33 3
8 23 37 108 87 569, 245, 52 3 159. 309 37, 3 |
9 25 42 122 98 648 279. 58 4 181 351 42 4
10 28 46 137 109. 726, 312 65 4 202 393 46, 4
10 31 Si 151 121 805, 345 2 4 223 435, 51 4
11x400 u 34 56 165 132 883. 378 78 4 244 477, 56 4
12x400 12 36, 60 179 143 962 4it 85 5 265 519 60 5
13x400 13 39 65 193 154 1,040 444 91 5 286 561 65 3
14x400 14 42 69 207 165, L118 477. 98 5 307. 603 69 5
15x400 15 44 74 221 176 1,196 510, 104 6 329 645, 74 6
16x400. 15 47 78 235, 187, 1,274 543 di 6 350. 686 78 6
17x400 16 50. 83 249 198 1352 576, 7, 6 371 728 83 6
18x400 17, 52 87. 263 209 1,430 608. 123 Z 391 769 87 7
19x400_ 18 355. 92 277 221 1,508 GAL 130. 7 412 81 92 7
20x400. 19 57. 96. 291 232 1,586, 673 136 7 433 852 96, Z
21x400 19 60 101 304, 242 1,664 706, 142 z 454 894 101 7
22x400 20 63 105, 319 253 1741 739 149 8 475, 935, 105 8
223x400 21 65, 110 332 264 1,819 771 155 8 495 977 110
24x400 22 68 14 346, 275 1,897 804, 161 8 516, 1,018 1i4
25x400 23 70. Ug 360 286 1975, 836 168 8 537, 1,060 118
26x400 23 73 123 373 297, 2,052 869 174 9 558 1,101 123
27x400. 24 75 127 387, 308, 2,130, 901 180. 9 578, 1,142 127, 9
28x400 25 78 132 401 319 2,207 934, 187 9 599 1,184 132 9
29x400 26 81 136, 415 330 2,285 966 193 10 620, 1,225 136 10

35


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XI -- Time Sampling Acceptance Numbers For Whole & Cut Style -- 400 Plan

36

GRADE B

EVM Stems Total Mech Short Short Edible Inedible Color Char Char Char

Damg Pieces Pieces Fiber Fiber Defective "B" cc “sStd"
(Whole) (Cut)

{AQLs) 55 N/A U8 40 125 10.1 N/A 10.1 1.02
1x400, 30 NIA 58 22 8 30 NIA 50. Z
1.5x400 4 12 19) 47 42 N/A 84 32 12 7 NA 2 10
2x400, 6 15 24 61 55 N/A 109 41 15 95 NIA 95 1B
3x400, 8 21 34 88 79 N/A 160, 59 21 138 NIA 138, 18
4x400 10 27 44 15 103 N/A 21 7 27 181 N/A. 181 23
5x400 12 33 54 142 127 NIA 259 95 33 224 ES 224 28
6x400 13 39 64 169. 151 N/A 309 112 39 266, NIA, 266, 33
7x400_ 15 45 73 195 174 N/A 358 129 45, 309 NIA 309 37,
8x400 17 50 83 221 198 N/A 407 146 50 351 N/A. 351 42
9x400 19 56 92 248 221 N/A. 456 164 56 393. N/A 393 46.
10x400 21 61 102 274 244 NIA. 506 181 61 435 NIA. 435 SL
11x400 23 67 lit 300. 267, NIA 555 198 67. 477 N/A 477 56
12x400 24 3B 121 326, 291 N/A 603 215, 73 519 N/A S19 60,
13x400 26, 78 130 352 314 N/A 652 232 78 561 N/A 561 65,
14x400 28 84 139 378 337 N/A 701 248 84 603, N/A 603, 69
15x400 30 89 149 404 360 NIA 749 265 89 645 NIA. 645, 74
16x400 31 95 158 430 383 NIA 798 282 95, 686 NIA 686 78,
17x400 33 100 167 456, 406, NIA 846 299 100 728 N/A 728 83
18x400 105 177, 481 429 N/A 895 316 105. 769. NIA 769, 87.
19x400 i 186 507 452 N/A 943, 332 di 81 N/A Sil 92
20x400 116 195, 533 475, N/A 991 350, 16 852 N/A 852 96,
21x400 122 204 559 498 NA 1,040, 366 122 894 NIA 894 101
22x400 127 213 584 520, N/A 1,088 383 127 935. NIA 935, 105
23x400 132 223 610 543 N/A 1,137 399. 132 977, N/A 977 110
724x400 138 232 636 566 NIA 1.185 416 138 1.018 NIA 1.018 Lid
225x400 143 241 661 589 NIA 1,233. 433 143 1,060, N/A 1,060, 118
26490 149 250, 687, 612 N/A 1,281 450, 149 1101 NIA L101 123
154 259 72 634 N/A 1,329 466, 154 1142 N/A 1142 127,
159 268 738 657 NA 1,378 483 159 1,184 N/A 1.184 132
278 763 680, N/A. 1,426 500, 165 1,225 N/A 1,225 136,

165.
eee ee


Frozen Green and Wax Beans
Grading Manual
October 1996

Table vI

Acceptance Numbers for Character Defects
for All Styles

(100 Plan)
, Grade A Grade B Grade C
Units of Product
(100°3, 6, 13, 21, 3| 6] 1 2} 2] 4] 6] 1] 2] 2] 4] 6] +] 2] 2
29) a] 2 3 1) 9] gf Of 3] 1] 9] 9] Of] 3] 14 9
0 0 te) 0 0 0 ie) Oo}; oOo} 0 0 Oo; Oo} O} O
i 0 0 oj] of o o| ojo
“B" Character 3] 7 1 2 3 NO LIMIT
9 2 4 3 1
9 5 9
“C" Character 6 1 1 2 3 3 7 1 2) 3 NO LIMIT
i?) 9 9 8 9 2 4 3 1
9 S| 9
“SStd" Character 0 1 2 3 3 6; 1 1 2]; 37 3] 74 1 2/3
0) 9 9] 8; 9 2 4 3 1
9 5] 9

24


Frozen Green and Wax Beans
Grading Manual
October 1996


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XVIII, Time Sampling Acceptance Numbers For French Style -- 200 x 2.5 g Plan

GRADE C
——
Rate/ Units EVM Stems Major Total Small Color “BY “c" "Sstd"
or Grams Ea Piece Ea Piece Blemish Blemish Pieces Detectives | Character | Character | Character
of Product
(AQLs) 0.733 2.50, 3.20 9.8 18.8 16.6
1x500 3 8 25 52 118 105
7 2x500 6 15 45 123 220 195
3x500 8 24 65 225 320 285
4x500 10 27 85 233 420 375,
5x500 12 33 81 285 520 463, N/A NA 328
6x500 13 39 97 338 620 550 N/A N/A 390
7x500 15 45 140 390 717 638, N/A NA 450
8x500 17 50 158 443 815 725 N/A N/A 513
9x500 19 56 175 495, 913 810 N/A N/A $73
410x500 24 61 195 548 1010 898 N/A NA 633
411x500 23 67, 210 600 1108 985 N/A N/A 693
412x500 24 73 228 650 1205 1070 N/A NWA 753
143x500 26 78 245 703 1305 1158 N/A NA 813
144x500 28 84 263 753 1400 1243 N/A N/A 873
15x500 30 89 280 805 1498 1330 N/A N/A 933
146x500 34 95 298 858 1595 4415 NA N/A 993
147x500 33 100 315 908 1693 1500 N/A N/A 1053
18x500 35 105 333 958 1788 1585 N/A NIA 1113
419x500 36 144 350 1010 1885 1673 N/A NA 1173
20x500 38 116 365 1063 1983 1758 N/A N/A 1233
21x500 40 122 383 1143 2078 1843 N/A N/A 1293
22x500 42 127 400 1165 2175 1928 NA N/A 1353
123x500 43 132 418 1215 2270 2013 N/A N/A 1413
124x500 45 138 435 1265 2368 2098 NIA N/A 1470
25x500 46 143 453 1318 2463 2183 N/A N/A 1530
26500 48 149 468 1368 2560 2268 N/A N/A 1590
27x500 50 154 485 1418 2655 2353 N/A N/A 1650
28x500 51 159 503 1470 2753 2438 N/A. NA 1708
29x500

43


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XVI, Time Sampling Acceptance Numbers For French Style -- 200 x 2.5 g Plan

GRADE A

Rate/ Units EVM Stems Total Color “BY “Cc "Sstd"

or Grams Ea Piece Ea Piece Blemish Defectives Character Character Character

of Product

(AQLs)

1x500 i 3 10 18 63 38 N/A 45 13
2x500 2 4 18 33. 115 65 N/A 80 23
3x500 ia 2 6 25 45 165 95 NIA 15 33
4x500 | 3 8 30 58 215 120 N/A 148 43
5x500 3 9 38. 70 263 148 N/A 183 50.
6x500 4 an 43 83 313 i175 N/A 215 58
7x500 4 i2 48 93 360 200 N/A 248 68
8x500 5 13 55 105 410 228 N/A 280 75 |
9x500 5 15 60 118 458 253 N/A 313 83
10x500 6 16 65 128 505 280 N/A 345 93.
114x500 6 17 73 140 553 305 N/A 378 100 |
12x500 Z 19 78 153 600. 333 N/A 410 108
13x500 Zz 20 83 163 648 358 N/A 440 115
14x500 8 21 88 i175 695 383 N/A 473 123
15x500 8 23 95 186 743 410 N/A 505 130
16x500 8 24 100 198 790 435, N/A 538 140
17x500 9 25 105 208 838 460. N/A 568 148
18x500 9 27 110 220 883 485 N/A 600 155
19x500 10 28 115 230 933 510 N/A 633 163
20x500 10 29 120 243 978 538 N/A 663 170
21x500 10 30 128 253 1025 563 N/A 695 178
22x500 ahi 32 133, 265 1073 588 N/A 728 185
23x500 ahi 33 138 275 1120 613 N/A 758 195
24x500 12 34 143 288 1165 638 N/A 790 200
25x500 12 36 148 298 1213 663 N/A 823 210 ]
26x500 12 37, 153 308 1260 688 N/A 853 218
27x500 13 38. 160 320 1305 713 N/A 883 225
28x500 13 39. 165 330 1353 740 NIA 915 233
29x500 14 41 4170 343 1400 765 N/A 945 240

41



Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

7. Separate the Stems. Count and record on the tally sheet the
number found. These include detached stems, unstemmed units and
tough or hard unsnipped units as illustrated below.

pov \ J

Detached Stems Unstemmed Units

qd.

Tough or Hard Unsnipped Units

am


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

12.

NoTE:

13.

14,

15.

c. French Style Only, weigh and record the small pieces.

Small pieces and odd cuts mean pieces of pod less than 19 mm (0.75
in) in length or pieces of pod not conforming to the normal
appearance of a sliced lengthwise bean unit.

Separate and record the number of units with edible fiber - Edible fiber
means fiber developed in the wall of the bean pod that, after cooking, is
noticeable upon chewing, but can be consumed with the rest of the bean
material without objection.

LOOK FOR UNITS HAVING JAGGED CUT EDGES IN THE FOLLOWING STEP.

Separate and record the units with inedible fiber - Inedible fiber means
fiber developed in the wall of the bean pod that, after cooking, is
objectionable upon chewing and tends to separate from the rest of the bean
material.

Evaluate the color defective units - unit(s) that vary markedly from the
color that is normally expected for the variety and grade.

Separate decay - The tolerance for decay which has been positively
identified as such should not exceed the tolerance for extraneous vegetable
material (EVM). The AQL for EVM in Whole Style is 0.162 and the
acceptance number for 5200 green beans is 13 units of decay. The AQL for
decay in French Style is 0.153. See Table VII for acceptance numbers.

NOTE: EXTREME CARE SHOULD BE EXERCISED WHEN DETERMINING DECAY. BE

SURE NOT TO COUNT A UNIT UNLESS DECAY IS POSITIVELY IDENTIFIED.
UNITS AFFECTED BY DECAY ARE SCORED UNDER DECAY ONLY AND NOT AS
DECAY AND MAJOR BLEMISHES.

13


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE OF CONTENTS
Page No
SAMPLING PROCEDURES ...........0. 00... ccc eect een eee 1
SUGGESTED ORDER OF GRADING ...........0.0.0 0.0 c cece eee eee 3
Non-quality Factors .. 6... cece cnet eee eens 3
Prerequisite Quality Factors 0... 0... eees 5
Grading of Specified Defects 2.00... 8
PROCEDURES FOR GRADING MIXED QUALITY LOTS .................... 25
PROCEDURES FOR SINGLE SAMPLE UNITS
(UNOFFICIAL SAMPLES) ......... 0.0.0... c cece eee eet ees 26
TIME SAMPLING AND SEGREGATION PROCEDURES ..................... 37
TABLES
Table |, Minimum Sampling Rates .... 0.0.6... ccc eee eens 1
Table Il, Sampling Rates for Small Containers ............ 0. cee eee eee 2
Tables Ill, Illa, Illb, IV, IVa, & [Vb Acceptance Numbers (400 PLAN) ....... 15

Tables V, Va, & Vb Acceptance Numbers (500 PLAN) ...............0005
Tables VI, Acceptance Numbers for Character (100 PLAN)

Table Vil, Acceptance Numbers for Decay ...............020 eee eeeeee

Tables VIil, Villa, & Villb, Acceptance Numbers for Unofficial Samples & Mixed
Quality (400 PLAN) ........ ccc eee nett eee eens 27
Tables IX, & IXa, Acceptance Numbers for Mixed Quality (100 Plan) ....... 30
Table X - XV, Time Sampling Acceptance Numbers -- 400 Plan........... 35

Table XVI - XVIII, Time Sampling Acceptance Numbers -- 200 Plan ....... 4


Frozen Green and Wax Beans
Grading Manual
October 1996

MINIMUM SAMPLE SIZE TO CERTIFY A PORTION OF PRODUCTION

For specified defects, 1200 units of product from three (3) sample units is the
minimum sample size under time sampling. For grading small portions of production or
small containers, inspectors may need to draw a few extra containers to assure that
1200 units are available.

PROCEDURES FOR GRADING MIXED QUALITY WITHIN THE PRODUCTION
PERIOD

As provided for lot inspection under individual attributes, there is a similar provision to
address pockets of low quality within a production period under time sampling. If during
the production period, a sample unit(s) is encountered for one or more specified defects
that falls more than one grade below the indicated grade for the production period,
certify the production period to the lowest grade. For the next period of
production, the inspector must use the lot inspection rate in the Regulations. After
grading one production period at the lot inspection rate and finding no pockets of low
quality, the inspector may again use time sampling procedures and make note of each
occurrence in the Daily Inspection Report under "Remarks".

SEGREGATION PROCEDURES

If at any time during production, a portion of production falls into the next lower grade,
the entire production fails at that point unless the offending portion can be segregated
by codes. Plant management has two options--one, to request segregation of the
offending portion or two, to continue production without segregation anticipating better
quality product will offset the offending portion. If plant management requests that a
portion of failing production be segregated, all defects found that are associated with
the failing portion shall be excluded from the tally of the remaining portion. The failing
portion may be re-inspected as a new lot only under appeal inspection or after the
product has been reworked in an effort to eliminate or reduce the defects from the
failing portion.

OTHER REQUIREMENTS

The following are separate but equally important requirements that must be followed
when using time sampling for frozen green and wax beans. Inspectors cannot switch
back and forth between on-line single sampling rates and time sampling unless it is
due to mixed quality sample units within a production period. The inspector must
indicate that "time sampling" is being used on each tally sheet.

34


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22


Frozen Green and Wax Beans
Grading Manual
October 1996

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
STOP 0247, P.O. Box 96456
Washington, DC 20090-6456


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE IX

Acceptance Numbers for Specified Defects
Whole Style Frozen Green/Wax Beans

(100 Plan)

(Use for Mixed Quality Lots Only)

Units of Product (100) Grade A Grade B Grade C
Extraneous Vegetable Material 0 1 2
Stems 2 5
Major Blemishes 3 6
Total Blemishes (Major + Minor) 6 10 17
Mechanical Damage 5 15
Short Pieces 25 NO LIMIT

Edible Fiber 3 7 12
Inedible Fiber 0 3 6
Color Defectives 8 15 23
"B" Character 15 NO LIMIT

"C" Character 3 15 NO LIMIT
“SStd" Character 0 3 15

30


Frozen Green and Wax Beans
Grading Manual
October 1996

TABLE XIV -- Time Sampling Acceptance Numbers For Short Cut & Mixed Cut Style -- 400 Plan

GRADE B
Units of Blem Total Edible Inedible Color Char Char Char
product (Major) Blem Damg Fiber Fiber | Defective "B" “Cc “ssid”
(Mj+Mn)

(AQLs 6.2 5.5 4.0 1.25 10.1 NIA 10.1 1.02
1x400 33 30 22 8 50 N/A 50. 7
1.5x400 4 12 19 47 42 32 12 72 N/A 2 10
2x400 6 15 24 61 55 41 15 95 N/A 95 3B
3x400 8 21 34 88 79, 59. 21 138 NIA. 138 18
4x400 10 27 44 15 103 7 27 181 N/A 181 23
5x400 12 33 34 142 127 95 33 224 N/A 224 28
6x400 13 39 64 169 151 12 39 266 NIA 266 33
7x400 15 45, wE} 195, 174 129 45, 309 N/A 309. 37
8x400 17 50 83 221 198 146 50 351 N/A 351 42
9x400 19 56. 92 248 221 164 56, 393 N/A 393 46
410x400 21 61 102 274 244 181 61 435 N/A 435, 51
113x400. 23 67 dil 300 267, 198 67. 477. N/A 477. 56
12x400 24 33 121 326, 291 215 2B 519 N/A. 519 60
13x400 26 78 130. 352 314 232 78 561 N/A 561 65,
14x400 28 84 139 378 337, 248 84 603 N/A 603 69.
415x400 30 89 149 404 360 265 89 645, N/A 645. 74
16x400 31 95. 158 430, 383 282 95, 686, N/A 686 78
17x400 33 100 167 456, 406 299 100. 728 NIA 728 83
18x400 35 105 177. 481 429. 316 105 769 N/A 769 87
19x400 36, i 186, 507, 452. 332 dit Bil NIA Bil 92
20x400 38 116, 195 533 475, 350 16 852. N/A 852 96
21x400 40 122 204 559 498 366, 122 894 N/A. 894 101
22x400. 4 127, 213, 584 520 383 127 935 N/A 935, 105
23x400_ 43 132 223 610. 543 399 132 977, N/A 977, 110
24x400_ 45 138 232, 636 566, 416 138 1,018 N/A 1,018 14
25x400_ 46 143 241 661 589 433, 143, 1,060, NIA 1,060, 18
26x400 48 149 250, 687. 612 450, 149 1,101 N/A 1101 123
27x400 50 154 259. 712 634, 466, 154 1142 N/A 1,142 127
28x400 51 159 268 738, 657. 483 159 1,184 N/A 1184 132,
29x400 165 278 680 500 165 1,225 N/A 1,225 136

39


Frozen Green and Wax Beans
Grading Manual
October 1996

Table VII
Acceptance Numbers for Decay

Units of 400 600 1200 2400 5200 8400 11600
Product

All Styles

except French 2 2 4 7 13 19 26
Style

Grams of 500 750 1500 3000 6500 10500 14500
Product

French Style 1 1 2 4 7 10 14

Note: IF THE ACCEPTANCE NUMBERS ARE EXCEEDED, THE LOT IS GNC (GRADE NOT CERTIFIED).
PROCEDURES FOR GRADING MIXED QUALITY LOTS

If an inspection lot is encountered with individual (suspect) sample units in the sample
which seem to be of lower quality that the sample as a whole, take the following action:

A. Assemble 400 (if available) or 100 (minimum) units of product from the "suspect"
container(s) regardless of code.

B. Compare the number or weight of defects found, as applicable to the style, with the
acceptance numbers from the applicable table in this manual and determine the
grade of the suspect sample units.

Note: USE TABLES VIII, VIIIA, VIIIB, ETC., AS APPLICABLE FOR THE STYLE, FOR 400
UNITS (500 GRAMS FOR FRENCH STYLE). USE TABLES IX, IXA, ETC., AS
APPLICABLE FOR THE STYLE FOR 100 UNITS.

25


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

3. Record the Units of Product or Grams of Product selected in the "Units of
Product Used in the applicable spaces on page 1 of the tally sheet.

NOTE: THE NUMBER OR WEIGHT OF UNITS EVALUATED FOR CHARACTER MAY BE BE TAKEN
FROM TABLE VI OF THIS MANUAL (100 PLAN CHARACTER).

4. Count or weigh out a uniform amount of product from each grading tray to
arrive at the sample size selected for the lot as a whole. Use a flat sheet of
plastic or stiff paper to pick up the beans and pieces from the tray bottom.

NoTE: WHEN USING ONE-HALF OR MORE OF THE PRODUCT FROM ANY CONTAINER, ALL
THE EVM IN THE CONTAINER IS TO BE RECORDED.

WHEN THERE IS INSUFFICIENT PRODUCT FOR EVALUATING SPECIFIED
DEFECTS ADD THE PRODUCT FROM SAMPLE 1B, THEN 2B, THEN 3B, ETC.
UNTIL SUFFICIENT PRODUCT IS OBTAINED.

FoR THESE EXTRA CONTAINERS, YOU NEED NOT EVALUATE THE
NON-QUALITY OR PREREQUISITE QUALITY FACTORS. HOWEVER, IF IT IS
OBVIOUS THAT SOME OF THESE ADDITIONAL CONTAINERS DEVIATE
EXCESSIVELY FROM THE SAMPLE AS A WHOLE, YOU SHOULD: RECONSIDER
THE EXAMINATION (E.G., ONE OF THE CONTAINERS NOT IN THE
PREDETERMINED NUMBER TO CHECK FOR NON-QUALITY FACTORS IS
OBVIOUSLY "SLACK FILLED"). FOLLOW BRANCH GUIDELINES AND OTHER
INSTRUCTIONS THAT COVER THE DEVIATION IN QUESTION IF YOU
RECONSIDER THE EXAMINATION.

5. Record in the "(No.) (Wt.) of Units Used from Each Container" column, the
count or weight of product -- as applicable for the style -- to be used from
each grading tray


Frozen Green and Wax Beans
Grading Manual
October 1996

SUGGESTED ORDER OF GRADING

8. Evaluate the units for major blemishes. Count and record on the tally
sheet the number of units found.

Major blemish means any unit which is affected or damage by discoloration or any
other means to the extent that the appearance or eating quality of the unit is more
than slightly affected.

9. Evaluate the units for minor blemishes - tally with major blemishes and
record as "Total Blemish."

Minor blemish means any unit which is affected by scars, pathological injury, insect
injury or other means in which the aggregate area affected exceeds the area of a
circle 3 mm (0.125 in) in diameter or the appearance or eating quality of the unit is
slightly affected.

NoTE: EVEN THOUGH A BEAN UNIT HAS MORE THAN ONE MAJOR OR MINOR BLEMISHED
AREA ON IT, ONLY ONE MAJOR AND ONE MINOR DEFECT SHOULD BE COUNTED
AGAINST IT.

Total blemish means the total of the major and minor blemishes.

10. | Separate, count, and record the mechanical damage - not applicable to
French style.

Mechanical damage means a unit, in all styles except French, that is broken or split

into two parts (equals 1 defect), is crushed, or is damaged by mechanical means

to such an extent that the appearance is seriously affected; and for whole and cut

styles has very ragged edges that are greater than 8 mm (5/16 in).

11. Count and record the short pieces (Whole and Cut Styles) and small
pieces (French Style only).

a. Cut style - units less than 13 mm (0.50 in) in length.

b. Whole style - units less than 44 mm (1.75 in) in length.

12