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Frozen Turnip Greens 

with Turnips

Inspection Instructions

September 2015
Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights 

regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA 

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expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance 

program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by 

USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, 

audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 

(voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be 

made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter addressed to USDA and provide in the 

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completed form or letter to USDA by: 

(1) mail: U.S. Department of Agriculture 

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USDA is an equal opportunity provider, employer, and lender.
These instructions contain information and guidelines to help personnel of the 

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

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

special procedures.

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

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

mandatory. This publication supersedes any previously issued inspection instructions.

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

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

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

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

technical knowledge of USDA personnel.

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

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

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

USDA over any other similar or equally effective material.

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

views submitted. The Department welcomes suggestions for improving the inspection 

instructions in future revisions. 

Comments may be submitted to: 

Director, Specialty Crops Inspection Division

Specialty Crops Program

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, DC 20250

These instructions replace the Grading Manual for Frozen Turnip Greens with Turnips

dated February 1959, and include, but not limited to, all previous correspondence, 

memos, inspection instructions, or procedures.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

1

INSPECTION INSTRUCTIONS FOR FROZEN TURNIP GREENS WITH TURNIPS

SECTION PAGE NO.

GENERAL.......................................................................................................................... 2

PRODUCT DESCRIPTION ..................................................................................................... 2

PRODUCTION FLOW ........................................................................................................... 2

INSPECTION AND GRADING.................................................................................................. 3

EQUIPMENT, INSPECTION AIDS, AND INSTRUCTIONS.............................................................. 3

SAMPLE UNIT SIZE............................................................................................................. 3

ARRANGING SAMPLES AND RECORDING CODE MARKS AND LABEL INFORMATION............... 4

WEIGHT ............................................................................................................................ 4

NET WEIGHT................................................................................................................ 4

DRAINED WEIGHT......................................................................................................... 4

TEMPERATURE AND CARE OF FROZEN PRODUCT .................................................................. 5

THAWING THE PRODUCT ............................................................................................... 5

STYLE............................................................................................................................... 5

PROPORTION OF INGREDIENTS............................................................................................ 6

UNIFORMITY OF SIZE AND SHAPE ........................................................................................ 7

SIMILAR VARIETAL CHARACTERISTICS ................................................................................. 7

QUALITY FACTORS ............................................................................................................ 8

COLOR ............................................................................................................................. 8

DEFECTS .......................................................................................................................... 8

FOREIGN MATERIAL...................................................................................................... 8

SAND, GRIT, OR SILT .................................................................................................... 8

GRADE A CLASSIFICATION FOR DEFECTS ....................................................................... 9

GRADE B CLASSIFICATION FOR DEFECTS ....................................................................... 9

SUBSTANDARD CLASSIFICATION FOR DEFECTS ............................................................. 10

TABLE I – STYLE I (WHOLE LEAF)................................................................................. 10

CHARACTER .................................................................................................................... 11

GRADE A CLASSIFICATION FOR CHARACTER................................................................. 11

GRADE B CLASSIFICATION FOR CHARACTER................................................................. 11

SUBSTANDARD CLASSIFICATION FOR CHARACTER......................................................... 12

TABLE II – STYLE I (WHOLE LEAF)................................................................................ 12

FLAVOR AND ODOR ......................................................................................................... 12

DETERMINING OVERALL GRADE ....................................................................................... 12

SPECIAL TEST: BLANCH TESTS ....................................................................................... 13
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

2

GENERAL

The United States Standards for Grades of Frozen Turnip Greens with Turnips is a 

Variables Standard. In a variables standard, the number of defective sample units 

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

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

deviant in 6, 2 deviants in 13, 3 deviants in 21, and 4 deviants in 29 samples. Sampling 

plans and deviant rates for frozen turnip greens with turnips are provided in the AIM 

Sampling manual. 

The grade of frozen turnip greens with turnips may be determined by considering, in 

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

factors of color, absence of defects, and character. 

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

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

Factors Points 

Color 20 

Absence of defects 40 

Character 40

Total Score 100

PRODUCT DESCRIPTION

Frozen turnip greens with turnips is the product prepared from clean, sound succulent 

leaves and clean, sound succulent roots of the turnip plant by proper washing, trimming, 

draining, and freezing at a proper temperature to preserve the product.

PRODUCTION FLOW

Turnip Green and Turnip Harvest/Topping

Transport

Wash

Sort

Peel/Trim/Cut
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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Blanch/Cool

Package/Freeze

Inspect

Ship

INSPECTION AND GRADING

EQUIPMENT, INSPECTION AIDS, AND INSTRUCTIONS

• U.S. Standards for Grades of Frozen Turnip Greens with Turnips, other 

applicable specification (state, institution, buyer),

• AIM Inspection Series Manuals,

o Condition of Food Container Manual

o Foreign Material Manual

o General Procedures Manual

o Safety Manual

o Sampling Manual

o Sanitation Manual

o Technical Procedures Manual

• FDA Food Defect Action Level,

• Scale, Rule or inspection aid for square areas, pencil or pen,

• Trays – white, shallow laboratory trays for 16-ounce containers and 

smaller, deep, large sized trays for 2-1/2 pounds or larger,

• No. 10 or No. 12 size cans for thawing samples,

• Stainless steel covered cooking utensil and source of heat for cooking, fork,

• Watch or timer, Wide field microscope or magnifying glass,

• Score Sheet for Frozen Turnip Greens with Turnips FV-364-140E (intranet link), 

and

• Special equipment and reagents may be necessary to perform tests or analyses 

(e.g., enzyme inactivation) required by a specification, requested by the 

applicant, or necessary to properly certify the product.

SAMPLE UNIT SIZE

Uniformity in the preparation and performance of sampling procedures are a 

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

Procedure, and Sampling Rate (Table II) provide guidance on the procedures used in 
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

4

sampling frozen turnip greens with turnips. Lot size and container size determine 

sampling rates.

When selecting a sample size for grade determination, consider the various factors to 

be evaluated. The factors of proportion of ingredients, varietal characteristics, 

uniformity of size (grade A only), and color may be determined using the complete 

contents of the container (if practical). Select a size that is large enough to be 

representative of the lot, and yet not so large as to be impractical to examine. The 

sample size for the factors of defects, character, and flavor and odor is 10 ounces.

ARRANGING SAMPLES AND RECORDING CODE MARKS AND LABEL INFORMATION

Arrange containers to aid the evaluation of data. Generally, code marks that are 

identical are grouped together; normally in ascending numerical order from left to right if 

the marks so indicate. Any continuity with respect to individual lots must be retained. 

Refer to the AIM Inspection Series General Procedures Manual for additional score 

sheet completion procedures.

WEIGHT

NET WEIGHT

Processed foods are commonly packed to meet a prescribed net weight or content, and 

are labeled accordingly. This net weight or content may be specified in a purchase 

specification or contract. In-depth instructions on performing net weights and drained 

weights may be found in the AIM Technical Procedures Manual.

DRAINED WEIGHT

Under normal inspection procedure, drained weights are not taken. When specifically 

requested, or if the samples appear to contain excessive ice, drained weights should be 

determined and recorded. In making a drained weight determination, use the following 

method unless the applicant or specification used calls for some other method:

• After removing all wrappings or packaging materials, place the frozen turnip 

greens with turnips into a pliable bag. Remove the air from the bag, carefully tie 

or seal the bag, and completely thaw the frozen contents in a water bath held at 

temperatures of not more than 86° F.

• Empty the bag, evenly distributing the completely thawed turnip greens with 

turnips into a sieve. Incline the sieve slightly to facilitate drainage. At the end of 

one minute, tilt the sieve in the opposite direction. Drain for one more minute, for 

a total of two minutes. The drained weight is the weight of the sieve and the 

turnip greens with turnips, less the weight of the dry sieve.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

5

• Use an 8-inch diameter sieve for the equivalent of 1-pound net weight packages 

or smaller, and a 12-inch diameter sieve for packages larger than the equivalent 

of 1 pound net weight. The samples can then be used to complete the inspection 

of the product.

TEMPERATURE AND CARE OF FROZEN PRODUCT

As a prerequisite to assigning the grade to frozen turnip greens with turnips, the U.S. 

standards for frozen turnip greens with turnips state: “frozen in accordance with good 

commercial practice and maintained at temperatures necessary for the preservation of 

the product." Interpretive guidance on this statement is found in the Verification of 

Frozen Sample Units section of the AIM Technical Procedures Manual.

The general appearance of the product and container should be observed, and a 

description of the condition recorded with particular attention to:

• Abnormal or excessive dehydration and snow;

• Abnormal or excessive ice in container;

• Fill of container;

• Off odors and off colors or any condition that is unusual or abnormal; and

• Condition of container, such as dirt or staining breakage, or torn or broken labels.

THAWING THE PRODUCT

Except when the determination of the drained weight is necessary, the product is 

thawed as follows: 

• Remove the turnip greens with turnips from the package or container and place 

in a No. 10 can or deep tray, and thaw in water not exceeding 86° F.

• Inspect the product as soon as possible after it is completely thawed. Do not 

leave the product standing in the water until it becomes water-soaked and affects

the character. This procedure is outlined in detail in the thawing procedures 

section of the AIM Technical Procedures Manual. The water in which the product 

is thawed should be saved and tested for the presence of earthy material or 

insects.

STYLE

Styles of frozen turnip greens with turnips applies to the form of the leaf material used 

and to the turnip root ingredient of the product. When recording the Style of frozen 

turnip greens with turnips on score sheet FV-364-140E (intranet link). 
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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Record the style of turnip root ingredient as one of the following:

• Whole; 

• Sliced; 

• Diced; and 

• Cut.

Record the style of leaf ingredient as one of the following:

• Style I Whole Leaf is the style of frozen turnip greens with turnips that consists 

of the leaf with adjacent portions of the stem, together with a single form of the 

turnip root ingredient. 

• Style II Sliced is the style of frozen turnip greens with turnips that consists of 

leaves with adjacent portions of the stem which have been sliced into reasonably 

uniform strips, together with a single form of the turnip root ingredient. 

• Style III Cut or Chopped is the style of frozen turnip greens with turnips that 

consists of leaves with adjacent portions of the stem which have been cut or 

chopped into small pieces, together with a single form of the turnip root 

ingredient.

PROPORTION OF INGREDIENTS

The proportion of each of the ingredients is determined on the thawed product by the 

following procedure:

• Separate the leafy material from the turnip ingredient for all of the containers in 

the sample;

• Composite the leafy material and weigh;

• Composite the turnip ingredient and weigh;

• Add the weights of each of the ingredients to obtain the total weight of the 

combined ingredients for all samples;

• Calculate the percent of each of the ingredients by dividing the total weight of the 

combined ingredients into the composite weight of each ingredient and 

multiplying by 100.

It is recommended that frozen turnip greens with turnips consist of:

• 50 percent or more, by weight, of turnip greens;
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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• Not less than 20 percent by weight, nor more than 50 percent by weight, of 

turnips.

Note: If the proportion of each of the ingredients appears to vary to a great extent from 

container to container, you may need to calculate the percentage of each ingredient in 

each container and report this information on the certificate. This method of individual 

container calculation may also be used when a large number of containers are 

inspected at one time, or where an applicant requests information on the variation of the 

ingredients in individual containers. 

UNIFORMITY OF SIZE AND SHAPE

The uniformity of size and shape primarily refers to the turnip root ingredient in the 

product. The turnip root ingredient must be fairly uniform in size and shape within an 

individual container, and may vary in size but not to an extent that seriously detracts 

from the appearance of the product. This requirement is not rated by score points and 

applies only to Grade A. This factor is determined by appearance; if in doubt on 

classifying this factor, contact your immediate supervisor.

SIMILAR VARIETAL CHARACTERISTICS

Make the determination of similar varietal characteristics immediately after thawing so 

that the product is sufficiently free from ice crystals to permit proper handling as 

individual units.

Leaf Material

There are two distinct types of leaves used for the product: 

• Cut leaves are serrated, and

• Strap-leaves have smooth edges. 

A mixture of these two types of turnip greens is not objectionable provided the overall 

color is reasonably uniform and does not present a mottled appearance.

Turnip Material

The turnips, if packed as whole style, may vary in shape depending on the variety. The 

edible roots may be long, slender, crooked, very flat, globular, or round. The internal 

flesh of the turnip roots may be white, pale yellowish-white, or yellow.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

8

QUALITY FACTORS

COLOR

The factor for color refers to the general brightness of the combined ingredients and 

should be determined before and after cooking. Instructions and cook times for frozen 

turnip greens with turnips may be found in the AIM Technical Procedures Manual, 

Cooking Procedures section. 

The turnip green ingredient should be bright green; it may not be brown or exhibit a dull 

appearance. The very tender small bud-leaves may be pale green compared in color to 

the more mature leaves. This color difference is normal and this condition should not 

be scored against the color requirement. 

If the turnip greens are mishandled prior to processing by exposing them to extreme 

heat or if there is too much delay before processing, the overall color may be affected. 

The color may be affected when certain enzymes are present if the turnip greens are 

not adequately blanched to check or destroy the enzymatic activity, even if the storage 

temperature is maintained below 0° F. An overall brownish color and dull appearance 

throughout the package of turnip greens may indicate inadequate blanching, exposure 

to high temperature, or heating of the product during transit or storage. 

The descriptions in the grade standards should be followed closely in rating this factor in 

the respective grade classification. The turnip ingredient usually improves in color upon 

cooking. 

DEFECTS

The factor of defects refers to the degree to which the ingredients are free of sand, grit, 

or silt, harmless extraneous material, and damaged leaf and turnip ingredients.

FOREIGN MATERIAL

Determine and record if the product contains objectionable foreign material such as rot, 

decay, insects or insect fragments, or excessive amounts of earthy material of any type. 

Detailed instructions on Foreign Material procedures may be found in the AIM Foreign 

Material Manual.

SAND, GRIT, OR SILT

Sand, grit, or silt means any particle of earthy material. It is difficult to process frozen 

turnip greens with turnips that are completely free of earthy material. The following 

quick method will allow you to determine the presence of loose sand or grit. 
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

9

After thawing 10 ounces of the product, place the product and water in a deep flatbottomed tray. Remove the product from the water and test for grit by placing a 250 

milliliters (ml) glass beaker in the tray of water; press it down and move along the inside 

bottom of the tray. If loose sand or grit is present, you will feel it. The water may also 

be tested for foreign material. If thrips or other insects are present, they will usually float 

on top of the water. Sand and other heavy particles will settle to the bottom. Dark 

colored particles can be seen easily but generally sand particles are clear quartz and 

not easily seen, especially when the particles are very small. 

When sand or grit is embedded in the product, it will be necessary to chew the product 

after cooking to determine the amount present. Instructions and cook times for frozen 

turnip greens with turnips may be found in the AIM Technical Procedures Manual, 

Cooking Procedures section. If after chewing several representative portions, sand, or 

grit is not more than slightly noticeable in an occasional portion, the product may be 

considered to be practically free. When the amount of sand or grit is not more than 

slightly noticeable, can be detected in more than an occasional portion, but does not 

materially affect the eating quality, the product contains not more than a trace and may 

be considered fairly free from sand or grit. When the amount of sand or grit is readily 

detectable upon chewing and the eating quality is materially affected, the product is 

considered to contain more than a trace of sand or grit. 

The water in which the product is cooked may also be tested with a beaker for grit. 

There is no specific tolerance established for the amount of earthy material allowed in 

the product. When chewing the product, there should be only an occasional mouthful 

that contains any sand or grit for a score in Grade B classification. If nearly every 

mouthful contains sand or grit, the product should be rated as Substandard. 

GRADE A CLASSIFICATION FOR DEFECTS 

Frozen turnip greens with turnips that are practically free of defects may be given a 

score of 34 to 40 points. Practically free from defects means that no grit, sand, or silt is 

present that affects the appearance or edibility of the product, and that the tolerances 

listed for Grade A in Table I may not be exceeded. 

GRADE B CLASSIFICATION FOR DEFECTS 

Frozen turnip greens with turnips that are reasonably free of defects may be given a 

score of 28 to 33 points. Frozen turnip greens with turnips that fall into this classification 

will not be graded above U.S. Grade B, regardless of the total score for the product (this 

is a limiting rule). 

Reasonably free from defects means that the product may contain a trace of grit, sand, 

or silt that does not materially affect the appearance or edibility of the product and that, 

for the various styles, the tolerances listed for Grade B in Table I may not be exceeded.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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SUBSTANDARD CLASSIFICATION FOR DEFECTS 

Frozen turnip greens with turnips that fail to meet at least the requirements for defects 

outlined in the Grade B classification may be given a score of 0 to 27 points and will not 

be graded above Substandard, regardless of the total score for the product (this is a 

limiting rule). See Table I below.

 

TABLE I – STYLE I (WHOLE LEAF)

Maximum Defects in 10 ounces of Style I (Whole Leaf)

Defect Grade A Grade B Substandard

Sand, Grit None that affects the 

appearance or edibility 

of product.

Trace that does not 

materially affect the 

appearance or edibility 

of product.

Amount that 

seriously affects 

appearance or 

edibility of product.

Tender 

Grass

or

Weeds

A total of 6 inches in 

length of fine tender 

string-like blades of 

grass or weeds and 

coarse green grass and 

weeds.

A total of 9 inches in 

length of fine tender 

string-like blades of 

grass or weeds and 

coarse green grass 

and weeds.

Over 9 inches in 

length.

Coarse 

Grass

and 

Weeds

2 inches in length of 

coarse green grass 

stems and weeds (these 

2 inches are part of 6 

inches listed above.

3 inches in length 

(these 3 inches are 

part of 9 inches listed 

above).

Over 3 inches in 

length.

Damaged 

Leaf 

Area

3 square inches (3” x 1”) 

damaged area of leaves 

and stems (the 10 ounce 

sample also includes the 

turnip ingredient.)

6 square inches (6” x 

1”) damaged area of 

leaves and stems (the 

10 ounce sample also 

includes the turnip 

ingredient.)

Over 6 square 

inches of leaves 

and stems (the 10 

ounce sample also 

includes the turnip 

ingredient.

Damaged 

Turnip 

Ingredient

5 percent by count of 

units of turnip ingredient 

affected by damage.

10 percent by count of 

units of turnip 

ingredient affected by 

damage.

Over 10 percent by 

count of turnip 

ingredient affected 

by damage. 

Note: The defects can easily be separated if the product is placed in a deep tray with 

enough water to cover the product and each unit is removed from the tray and 

examined separately. 
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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CHARACTER

The factor of character refers to the tenderness and texture of the product, and the 

degree of freedom from fibrous or pithy turnip material. Evaluate for character after 

cooking. Instructions and cook times for frozen turnip greens with turnips may be found 

in the AIM Technical Procedures Manual, Cooking Procedures section.

GRADE A CLASSIFICATION FOR CHARACTER

Frozen turnip greens with turnips that have a good character may be given a score of 

34 to 40 points. Good character means that the leafy ingredient is tender and 

practically free of coarse or tough leaves and stems, and that the turnip ingredient has a 

tender texture and is practically free of fibrous or pithy units.

Generally, the stems that are nearly mature affect the overall character more than any 

other item. In Style I (whole leaf), allow a maximum of 1 coarse tough stem per 10 

ounces after cooking the combined ingredients in the Grade A classification. This stem 

should not be extremely fibrous. Any discolored or tough peel on turnip units should be 

evaluated for character after cooking. 

Frozen turnip greens with turnips may appear to contain a high proportion of stems 

(especially in Style I whole leaf) when compared to the amount of leaf and turnip 

ingredient. This appearance is normal, especially when the turnip greens are harvested 

at a stage of maturity for maximum yield. If the stems are not tough after cooking, do 

not down grade due to the stem material present. Most stems should be tender (not 

fibrous) after cooking 45 minutes. See Table II. 

GRADE B CLASSIFICATION FOR CHARACTER

Frozen turnip greens with turnips that have a reasonably good character may be given a 

score of 28 to 33 points. Frozen turnip greens with turnips that fall into this classification 

will not be graded above U.S. Grade B, regardless of the total score for the product (this 

is a limiting rule). Reasonably good character means that the leafy ingredient is 

reasonably tender, reasonably free from coarse or tough leaves and stems, and that the 

turnip ingredient has a reasonably tender texture and is reasonably free from fibrous or 

pithy units. 

In Style I whole leaf, allow a maximum of 3 coarse tough stems per 10 ounces after 

cooking the combined ingredients in the Grade B classification. These stems should 

not be extremely fibrous and should be reasonably tender after cooking for 45 minutes. 

If tough fibers are present to any extent, they will not become tender even after cooking 

for 1 hour or longer. See Table II.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

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SUBSTANDARD CLASSIFICATION FOR CHARACTER 

Frozen turnip greens with turnips that fail to meet the requirements of Grade B may be 

given a score of 0 to 27 points and will not be graded above Substandard, regardless of 

the total score for the product (this is a limiting rule). If an excessive amount of coarse

woody inedible seed stems are found in the product, score the factor of character 

Substandard. See Table II below.

TABLE II – STYLE I (WHOLE LEAF)

Maximum Allowance for Tough and Fibrous Stems in Style I (Whole Leaf)

Character Grade A Grade B Substandard

Allowances Allow 1 tough stem 

(after cooking) for each 

10 ounces (in Style I 

whole leaf. This one 

stem should not be 

extremely fibrous.

Allow 3 tough stems 

(after cooking) for each 

10 ounces (in Style I 

whole leaf). These 3 

stems should not be 

extremely fibrous

Over 3 tough 

stems for each 10 

ounces and 

extremely fibrous 

stems.

FLAVOR AND ODOR

The flavor, and odor, of frozen turnip greens with turnips is evaluated on the cooked 

product. Instructions and cook times for frozen turnip greens with turnips may be found 

in the AIM Technical Procedures Manual, Cooking Procedures section.

Flavor is evaluated at the same time as character. The normal flavor of turnip greens 

with turnips is slightly bitter. When describing flavor, the standards should be followed. 

DETERMINING OVERALL GRADE

U.S. Grade A is the quality of frozen turnip greens with turnips in which:

• The turnip root ingredient is fairly uniform in size,

• Each ingredient possesses similar varietal characteristics, 

• Each ingredient possesses a good flavor and odor,

• Each ingredient possesses a good color, 

• Each ingredient is practically free from defects, 

• Each ingredient possesses a good character, and 

• The total score is not less than 85 points when scored in accordance with the 

scoring system outlined in the United States Standards for Grades of Frozen 

Turnip Greens with Turnips.
Inspection Instructions for Frozen Turnip Greens with Turnips (September 2015)

13

U.S. Grade B is the quality of frozen turnip greens with turnips in which:

• Each ingredient possesses similar varietal characteristics,

• Each ingredient possesses a reasonably good flavor and odor,

• Each ingredient possesses a reasonably good color,

• Each ingredient is reasonably free from defects,

• Each ingredient possesses a reasonably good character, and 

• The total score is not less than 70 points when scored in accordance with the 

scoring system outlined in the United States Standards for Grades of Frozen 

Turnip Greens with Turnips.

Substandard is the quality of frozen turnip greens with turnips that fail to meet the 

requirements of U.S. Grade B.

SPECIAL TEST: BLANCH TESTS

Should there be any question about adequate blanch, or if a specification requires an 

enzyme inactivation test, the test should be performed in accordance with the AIM 

Technical Procedures Manual. Contact your immediate supervisor with any questions.