United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of Frozen

French Fried

Potatoes

Effective February 8, 1967
This is the third issue of the United States Standards for Grades of Frozen French

Fried Potatoes. These standards are issued by the Department after careful

consideration of all data and views submitted.

These standards were first published in the Federal Register of April 22, 1966 (31 FR

9190), to become effective July 1, 1966. They were amended as published in the

Federal Register of January 24, 1967 (32 FR 779), effective February 8, 1967.

Issued under the authority of the Agricultural Marketing Act of 1946, which provides for

the development of official U.S. grades to designate different levels of quality, the

grade standards are for the voluntary use of producers, suppliers, buyers, and

consumers. As in the case of other standards for grades of processed fruits and

vegetables, these standards are designated to facilitate orderly marketing by providing

a convenient basis for establishing quality control programs, and for determining loan

values.

These standards will also serve as a basis for the inspection and grading of this

commodity Federal inspection service, which is also provided under the Agricultural

Marketing Act of 1946. This service, available for inspection and grading of other

processed products as well, is offered to interested parties, upon application, on a feefor-service basis.

These standards are issued by the Department after careful consideration of all data

and views submitted, and the Department welcomes suggestions which might aid in

improving the standards in future revisions. Comments may be submitted to, and

copies of standards obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
UNITED STATES STANDARDS FOR GRADES OF

FROZEN FRENCH FRIED POTATOES

EFFECTIVE FEBRUARY 8, 1967

Section Page No.

§52.2391 Product description. ........................................ 2

§52.2392 Fry color type. ............................................ 2

§52.2392a Types. .................................................. 2

§52.2393 Styles. .................................................. 3

§52.2394 Length designations. ....................................... 4

§52.2395 Grades. ................................................. 4

§52.2396 Ascertaining the grade of a sample unit. ........................ 5

§52.2397 Ascertaining the rating for the factors which are scored. ........... 7

§52.2398 Color. ................................................... 7

§52.2399 Uniformity of size and symmetry. .............................. 8

§52.2400 Defects. ................................................. 9

§52.2401 Texture. ................................................. 12

§52.2402 Ascertaining the grade of a lot. ............................... 13

§52.2403 Ascertaining the length designation of a lot. ..................... 13

§52.2404 Equivalents. .............................................. 14

§52.2405 Score sheet for frozen french fried potatoes. .................... 15

Authority: The provisions of this subpart issued under Sec. 205, 60 Stat. 1090, as

amended; 7 U.S.C. 1624.

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act or with 

applicable State laws and regulations.
2

§52.2391 Product description.

Frozen french fried potatoes are prepared from mature, sound, white or Irish potatoes

(Solanum tuberosum). The potatoes are washed, sorted, and trimmed as necessary to

assure a clean and wholesome product. The potatoes may or may not be cut into pieces.

The potatoes are processed in accordance with good commercial practice which includes

deep frying or blanching in a suitable fat or oil and which may include the addition of any

ingredient permissible under the Federal Food, Drug, and Cosmetic Act. The prepared

product is frozen and is stored at temperatures necessary for its preservation.

§52.2392 Fry color type.

(a) General: The term fry color, as used in this subpart, refers to the color

change which occurs in the potato units solely because of the frying process.

Potato units may be designated as to fry color in accordance with USDA

color standards for frozen french fried potatoes. (See §52.2398 for further

reference to these color standards.)

(b) The fry color of a sample unit may be designated in accordance with the

following criterion:

Designation Fry color of the units

Extra light Lighter than USDA No. 1

Light Similar to USDA No. 1 color

Medium light Mostly similar to USDA No.2. Predominantly lighter than No.3 but

may include No. 1.

Medium Mostly similar to USDA No.3. May include units of No. 4 and/or No.

2 fry color.

Dark Predominantly darker than USDA No. 3. May include color No. 4 or

darker.

§52.2392a Types.

(a) Frozen french fried potatoes are of two types, based principally on intended

use, as follows:

(1) Retail type. This type is intended for household consumption. It is

normally packed in small packages which are labeled or marked for

retail sales. It may be otherwise designated for such use.
3

(2) Institutional type. This type is intended for the hotel, restaurant, or

other large feeding establishment trade. Primary containers, usually

5 pounds or more, are often not completely labeled as for retail sales.

(b) If it is not possible to ascertain the type, the quality requirements of the retail

type apply.

§52.2393 Styles.

(a) General. The style of frozen french fried potatoes is identified by the general

size, shape, or other physical characteristics of the potato units. Styles with

cut units may be further identified by substyles as follows:

(1) Straight cut refers to smooth cut surfaces; and

(2) Crinkle cut refers to corrugated cut surfaces.

(b) Strips. This style consists of elongated pieces of potato with practically

parallel sides and of any cross-sectional shape. This style may be further

identified by the approximate dimensions of the cross-section, for example:

1/4 x 1/4 inch,

3/8 x 3/8 inch,

1/2 x 1/4 inch, or

3/8 x 3/4 inch.

(1) Shoestring refers to strip, either straight cut or crinkle cut, with a

cross-sectional are predominantly less than that of a square

measuring 3/8 x 3/8 inch. 

(c) Slices. This style consists of pieces of potato with two practically parallel

sides, and which otherwise conform generally to the shape of the potato.

This style may also contain a normal amount of outside slices.

(d) Dices. This style consists of pieces of potato cut into approximate cubes.

(e) Rissolé. This style consists of whole or nearly whole potatoes.

(f) Other. Any other individually frozen french fried potato product may be

designated as to style by description of the size, shape, or other

characteristic which differentiates it from the other styles.
4

§52.2394 Length designations.

(a) General. The length designations described in this section apply to strip

styles only.

(b) Criteria for length designations of a sample unit. Frozen french fried

potato strips are designated as to length in accordance with the following

criteria. Percent, as used in this section, means the percent, by count, of all

strips of potato that are 1/2-inch in length, or longer.

(1) Extra long. Eighty (80) percent or more are 2 inches in length or

longer; and 30 percent or more are 3 inches in length or longer.

(2) Long. Seventy (70) percent or more are 2 inches in length, or longer;

and 15 percent or more are 3 inches in length or longer.

(3) Medium. Fifty (50) percent or more are 2 inches in length or longer.

(4) Short. Less than 50 percent are 2 inches in length or longer.

(c) Criteria for length designation of a lot. (See §52.2403 for these criteria.)

§52.2395 Grades.

(a) U.S. Grade A (or U.S. Fancy) is the quality of frozen french fried potatoes,

except strip style, short length, that: 

(1) have a good flavor;

(2) have a good color;

(3) are practically uniform in size and symmetry;

(4) are practically free from defects;

(5) possess a good texture; and

(6) score not less than 90 points when scored in accordance with the

scoring system outline in this subpart.

(b) U.S. grade A (or U.S. Fancy) Short is the quality of frozen french fried

potatoes of strip style, short length that:

(1) have a good flavor;
5

(2) have a good color;

(3) are practically uniform in size and symmetry;

(4) are practically free from defects;

(5) possess a good texture; and

(6) score not less than 90 points when scored in accordance with the

scoring system outline in this subpart.

(c) U.S. Grade B (or U.S. Extra Standard) is the quality of frozen french fried

potatoes that: 

(1) have a reasonably good flavor;

(2) have a reasonably good color;

(3) are reasonably uniform in size and symmetry;

(4) are reasonably free from defects;

(5) possess a reasonably good texture; and

(6) score not less than 80 points when scored in accordance with the

scoring system outline in this subpart.

(d) Substandard is the grade of frozen french fried potatoes that fail to meet the

requirements of U.S. Grade B.

§52.2396 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of frozen french fried potatoes is

ascertained by considering: the factor of flavor which is not scored; the

ratings for the factors of color, uniformity of size and symmetry, defects, and

texture which are score; the total score; and the limiting rules which may be

applicable.

(b) Sample unit size. For purposes of rating the quality factors, sample units

are established as follows:

(1) Retail type. One pound of product (16 ounces) selected from a

production line or from one or more market packages.

(2) Institutional type. Two pounds of product (32 ounces) selected from
6

a production line or from one market package.

(c) Definitions of flavor.

(1) Good flavor means the good characteristic flavor and odor of

properly prepared french fried potatoes. Such flavor is free from

rancidity and bitterness, from pronounced scorched or caramelized

flavors, and from off-flavors and off-odors of any kind.

(2) Reasonably good flavor means a flavor that may be somewhat

lacking in good flavor and odor but is free from objectionable flavors

and objectionable odors of any kind.

(d) Heating the product. When heating is required in connection with

evaluating the quality factors, the sample unit is heated in accordance with

the manufacturer's directions or in a manner that will give equivalent results.

In the absence of such directions the following methods are prescribed:

(1) Oven method. This method is used for products packaged, labeled,

marked, or otherwise designated to indicate probable retail sales for

household use.

(i) Place the product while still in the frozen state on a piece of

crumpled and partially straightened aluminum foil of sufficient

size so that at least 9 ounces of the product may be spread in

a single layer on the foil. The aluminum foil may be supported

by a piece of sheet metal or a shallow pan.

(ii) Place foil and frozen contents into a properly ventilated oven

preheated to 425 EF and allow to remain 15 minutes or until

the interior portions of the larger pieces are properly cooked.

(2) Deep fat method. This method is used for products which are

prepared, packaged, labeled, or marked to indicate probable hotel,

restaurant, or other feeding establishment use. Place the product in

a suitable basket or rack and cook, by immersing in clean suitable fat

or oil at a temperature of about 365E F for 1-1/2 minutes or until the

larger pieces are properly cooked.

(e) Factors rated by score points. The relative importance of each scoring

factor is expressed numerically on the scale of 100. The maximum number

of points that may be given each factor is:
7

Factors Points

Color ............................. 30

Uniformity of size and symmetry ........ 20

Defects ........................... 20

Texture ........................... 30

Total 100

§52.2397 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive. (For example: 18 to 20 points means 18,

19, or 20 points.)

§52.2398 Color.

(a) General. The color of the product is evaluated before complete defrosting

but after any exterior frost has evaporated. After heating, adjustment in the

scores may be made to reflect color variations due to heating. The color

numbers refer to a color which is visually similar to the designated color in

the USDA Color Standards for Frozen French Fried Potatoes. The Fry Color

designations in this section are the same as those described in §52.2392 Fry

color type.

(b) Availability of color standards. The USDA Color Standard for frozen

french fried potatoes cited in this sub-part are official color standards which

may be used also to classify the fry color of other cooked products.

Information about these color standards, and their availability, may be

obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456

(c) "A" classification. Frozen french fried potatoes that have a good color may

be given a score of 27 to 30 points. Good color means the bright,

characteristic color of properly prepared frozen french fried potatoes. The

fry color may be Extra light, Light, Medium light, or Medium within the

uniformity criterion in §52.2392. After heating, the product is practically free

from units which vary markedly from the criterion for the fry color of the units.
8

(d) "B" classification. If the frozen french fried potatoes have a reasonably

good color, a score of 24 to 26 points may be given. Frozen french fried

potatoes that fall into this classification may not be graded above U.S. Grade

B, regardless of the total score for the product (this is a limiting rule).

Reasonably good color means a characteristic frozen french fry potato

color which may be dull but not off color. The fry color may be variable,

exceeding the uniformity criterion of Extra light, Medium light, Medium or

Dark. After heating, however, the variation in the fry color of the units does

not seriously affect the appearance of the product.

(e) "SStd" classification. Frozen french fried potatoes that fail to meet the

requirements of paragraph (d) of this section may be given a score of

0 to 23 points and shall not be graded above Substandard, regardless of the

total score for the product (this is a limiting rule).

§52.2399 Uniformity of size and symmetry.

(a) General. In strip styles, the uniformity of length of normal shaped strips is

not considered under this section. Such variation is considered under

§52.2394. The following definitions apply to the specified styles:

(b) Definitions:

(1) Chip. In all styles except Dices, chip means a piece of potato that is

less than one-half inch in its greatest direct dimension. A chip in

Dices style is any piece of potato that is less than one half the volume

of a normal dice. Chips are not considered small pieces for the

purposes of this section.

(2) Small piece. A small piece in strip styles, means a strip that is less

than 1 inch in length.

(3) Sliver. A sliver in strip styles is a strip of substantially smaller

average cross-section than the predominant size of the strips and

which has less than one-third of the weight of an average unit of the

same length.

(4) Irregular pieces. Irregular pieces, in all styles, means pieces of

potato that do not have the general conformation of the other units of

the product.

(c) "A" classification. Frozen french fried potatoes that are practically uniform

in size and symmetry may be given a score of 18 to 20 points. Practically

uniform in size and symmetry has the following meanings for the styles
9

specified:

(1) Strip styles.

(i) Any chips present no more than slightly detract from the

appearance of the product; and

(ii) of all the product units, except chips, not more than 15 percent,

by count, may consist of small pieces, slivers, and/or irregular

pieces.

(2) All styles except strips. Any chips present and/or any variation in

the size and shape of the potato units may no more than slightly

detract from the appearance of the product.

(d) "B" classification. If the frozen french fried potatoes are only reasonably

uniform in size and symmetry a score of 16 or 17 points may be given.

Frozen french fried potatoes that fall into this classification shall not be

graded above U.S. Grade B, regardless of the total score for the product (this

is limiting rule). Reasonably uniform in size and symmetry has the

following meanings for the styles specified:

(1) Strip styles.

(i) Any chips present may not seriously detract from the

appearance of the product; and

(ii) Of all the product units, except chips, not more than 30

percent, by count, may consist of small pieces,slivers, and/or

irregular pieces.

(2) All styles except strip. Any chips present and/or any variation in the

size and shape of the potato units may not seriously detract from the

appearance of the product.

(e) "SStd" classification. Frozen french fried potatoes that fail to meet the

requirements of paragraph (d) of this section may be given a score of 

0 to 15 points and shall not be graded above Substandard, regardless of the

total score for the product (this is a limiting rule).

§52.2400 Defects.

(a) General. This factor is concerned with imperfections in the product, such as

necrosis, crushed units, discolored eyes, callous areas, and discolorations

which affect its appearance or edibility.
10

(b) Insignificant imperfections. Imperfections which individually are of little

consequence are not considered as defects for the purposes of these

standards. Their effect, however, on the overall appearance or edibility of

the product is considered. Among such insignificant imperfections are:

(1) Very light surface or internal discolorations of any size;

(2) Light brown surface or internal discolorations smaller in size than the

area of a circle, or the volume of a sphere, of 3/16 inch diameter; and

(3) Dark brown surface or internal discolorations smaller in size than the

area of a circle, or the volume of a sphere, of 1/8 inch diameter.

(c) Minor defects. Minor defects are imperfections which detract, but not

seriously so, from the appearance or edibility of the product. Among such

imperfections are:

(1) Light brown surface or internal discolorations equal to or larger in size

than the area of a circle, or the volume of a sphere, of 3/16 inch

diameter but smaller in size than the area of a circle, or the volume of

a sphere, of 5/16 inch diameter; and

(2) Dark brown surface or internal discolorations equal to or larger in size

than the area of a circle, or the volume of a sphere, of 1/8 inch

diameter but smaller in size than the area of a circle, or the volume of

a sphere of 1/4 inch diameter.

(d) Minor defective. A minor defective is a unit of potato that is affected by one

or more minor defects which detract, but not seriously so, from the

appearance or edibility of the unit.

(e) Major defects. Major defects are imperfections of such a nature as to

seriously detract from the appearance of edibility of the product. Among

such imperfections are:

(1) light brown surface or internal discolorations equal to or larger in size

than the area of a circle, or the volume of a sphere, of 5/16 inch

diameter;

(2) dark brown surface or internal discolorations equal to or larger in size

than the area of a circle, or the volume of a sphere, of 1/4 inch

diameter; and
11

(3) any condition of the potato which is offensive because of color, odor,

character, or for any other reason.

(f) Major defective. A major defective is a unit of potato that is affected by one

or more major defects or by any combination of major and/or minor defects

so as to detract seriously from the appearance or edibility of the unit.

(g) "A" classification. Frozen french fried potatoes that are practically free

from defects may be give a score of 18 to 20 points. Practically free from

defects means that:

(1) any combination of defects present (including insignificant

imperfections) may no more than slightly detract from the appearance

or edibility of the product;

(2) any carbon specks present may no more than slightly detract from the

appearance of the product; and

(3) the minor and major defectives that may be present in the sample

unit, do not exceed the allowances in Table I or Table II of this

subpart.

(h) "B" classification. If the frozen french fried potatoes are reasonably free

from defects a score of 16 or 17 points may be given. Frozen french fried

potatoes that fall into this classification shall not be graded above U.S.

Grade B, regardless of the total score for the product (this is a limiting).

Reasonably free from defects means that:

(1) any combination of defects present (including insignificant

imperfection) does not seriously detract from the appearance or

edibility of the product;

(2) any carbon specks present do not seriously detract from the

appearance of the product; and

(3) the minor and major defectives that may be present in the sample unit

do not exceed the allowances in Table I or Table II of this subpart.

(i) "SStd" classification". Frozen french fried potatoes that fail to meet the

requirements of paragraph (h) of this section may be given a score of 0 to 15

points and shall not be graded above Substandard, regardless of the total

score for the product (this is a limiting rule).
12

TABLE I

MAXIMUM ALLOWANCES FOR DEFECTIVES IN ALL STYLES

EXCEPT SHOESTRING STYLE STRIPS AND DICES

Grade classification Type of defects

Retail type Institutional type

Defectives in a 1-lb

sample unit

Defectives in a 2-lb

sample unit

A and A short Minor and major

Limit for major

5 defectives

1 defectives

18 defectives

4 defectives

B Minor and major

Limit for major

9 defectives

2 defectives

28 defectives

8 defectives

TABLE II

MAXIMUM ALLOWANCES FOR DEFECTIVES IN 

SHOESTRING STYLE STRIPS AND DICES

Grade classification Type of defects

Retail type Institutional type

Defectives in a 1-lb

sample unit

Defectives in a 2-lb

sample unit

A and A short Minor and major

Limit for major

9 defectives

2 defectives

28 defectives

8 defectives

B Minor and major

Limit for major

18 defectives

5 defectives

36 defectives

12 defectives

§52.2401 Texture.

(a) General. The factor of texture is evaluated within 3 minutes after the product

has been heated as specified, and while it is well above room temperature.

(b) "A" classification. Prepared french fried potatoes that possess a good

texture may be given a score of 27 to 30 points. Good texture means that

the external surfaces of the units moderately crisp, show no noticeable

separation from the inner portion, and are not excessively oily; the interior

portions are well cooked, tender, and practically free from sogginess; except

that shoestring style strips and dices may be moderately crisp throughout.
13

(c) "B" classification. If the prepared french fried potatoes possess only a

reasonably good texture a score of 24 to 26 point may be given. Frozen

french fried potatoes that fall into this classification shall not be graded

above U.S. Grade B regardless of the total score for the product (this is a

limiting rule). Reasonably good texture means that the external surfaces

of the units may be slightly hard of slightly tough, show no more than a

moderate separation from the interior portion, and are not excessively oily;

the interior portions are well cooked, reasonably tender, and reasonably free

from sogginess.

(d) "SStd" classification. Frozen french fried potatoes that fail to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 23

points and shall not be graded above Substandard regardless of the total

score for the product (this is a limiting rule).

§52.2402 Ascertaining the grade of a lot.

The grade of a lot of frozen french fried potatoes covered by these standards is

determined by the procedures set forth in the Regulations Governing Inspection and

Certification of Processed Fruits and Vegetables, Processed Products Thereof, and

Certain Other Processed Food Products (7 CFR 52.1 to 52.83).

§52.2403 Ascertaining the length designation of a lot.

(a) This section applies to strip styles only.

(b) A lot of frozen french fried potato strips may be given a single length

designation when the sample units representing the lot comply with the plan

outlined in paragraph (c) of this section, in that:

(1) Any number of sample units, indicated by "X" are of the designated

length and/or longer length designation; and 

(2) the number of sample units indicated by "D" does not exceed the

acceptance number for the sample size in the sampling plan

contained in this section.

(c) Plan for ascertaining the length designation of a lot:
14

Length designation for the

lot

Individual sample units of each designation permitted _1/

Extra long Long Medium Short

Extra long ............ X D None None

Long ................ X X D None

Medium .............. X X X D

Short ................ D X X X more than D

_1/ Indicates limiting rule.

X means any number of sample units within the sample size.

D means the number of sample units indicated by the acceptance number

for the sample size in the single sampling plan in this section.

X more than D means any number of sample units within the single sampling plan which

is larger than the acceptance number for the sample size.

(d) Single sampling plan:

Sample size 6 13 21 29 38 48 60 72

Acceptance number 1 2 3 4 5 6 7 8

§52.2404 Equivalents.

The following approximate equivalents may be used in connection with the numerical

values used in this subpart:

 1 inch = 25.4 mm

 2 inch = 50.8 mm

 3 inch = 76.2 mm

 1/4 inch = 6.4 mm

 1/8 inch = 3.2 mm

3/16 inch = 4.8 mm

5/16 inch = 7.9 mm

 1 pound = 0.45 kg

 425E F = 218E C

 365E F = 185E C
15

§52.2405 Score sheet for frozen french fried potatoes.

Size and kind of container .............................................

Container mark of identification .........................................

Label ..............................................................

Net weight (ounces) ..................................................

Style and cross-sectional dimension .....................................

Type ..............................................................

Length .............................................................

Factors Score points

Color ........................

Uniformity of size and symmetry ...

Defects ......................

Texture ......................

Total score ...............

30

20

20

30

100

 

"A" 27-30

"A" short 27-30

"B" 24-26 _1/

"SStd" 0-23 _1/

"A" 18 20

"A" short 18-20

"B" 16-17 _1/

"SStd" 0-15 _1/

"A" 18-20

"A" short 18-20

"B" 16-17 _1/

"SStd" 0-15 _1/

"A" 27-30

"A" short 27-30

"B" 24-26 _1/

"SStd" 0-23 _1/

Flavor .............................................................

Grade .............................................................

_1/ Indicates limiting rule.
16

Dated: February 8, 1967

/s/ 

G.R. Grange

Deputy Administrator,

Marketing Services

Amended effective February 8, 1967.

Published in the Federal Register of April 22, 1966 (31 FR 9190)

Amended January 24, 1967 (32 FR 779).