United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Hash

Brown Potatoes

Effective date November 15, 1976
This is the first issue, of the United States Standards for Grades of Frozen Hash Brown

Potatoes published in the FEDERAL REGISTER of October 1, 1976 (41 FR 43385) to

become effective November 15, 1976.

Voluntary U.S. grade standards are 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. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade 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

and grading manuals 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 Hash Brown Potatoes

Section Page No.

§52.6401 Product description. ........................................ 2

§52.6402 Styles. ................................................... 2

§52.6403 Grades. .................................................. 2

§52.6404 Determining the grade. ...................................... 3

§52.6405 Determining the rating for the factors which are scored. ............. 4

§52.6406 Color. ................................................... 4

§52.6407 Defects. .................................................. 4

§52.6408 Texture. .................................................. 7

§52.6409 Methods of analyses. ....................................... 8

§52.6410 Determining the grade of a lot. ................................ 8

§52.6411 Score sheet for hash brown potatoes. .......................... 9

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 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

§52.6401 Product description.

Frozen hash brown potatoes are prepared from mature, sound, white or Irish potatoes

(Solanum tuberosum) that are washed, peeled, sorted and trimmed to assure a clean and

wholesome product. The potatoes so prepared are blanched, may or may not be fried and

are shredded or diced or chopped and frozen and stored at temperatures necessary for

their preservation.

§52.6402 Styles.

(a) Shredded. Shredded means potatoes cut into thin strips with cross -

sectional dimensions from 1 mm by 2 mm to 4 mm by 6 mm and formed into

a solid mass before freezing.

(b) Diced. Diced means potatoes cut into approximate cube shape units from

6 mm to 15 mm on an edge and loose frozen and which contain not more

than 90 grams, per sample unit, of units smaller than one - half the volume

of the predominant size unit.

(c) Chopped. Chopped means potatoes random cut into pieces predominantly

less than 32 mm in their greatest dimension and loose frozen.

§52.6403 Grades.

(a) U. S. Grade A is the quality of frozen hash brown potatoes which has the

following attributes:

(1) Normal flavor and odor;

(2) Good color;

(3) Practically free from defects;

(4) Good texture; and scores not less than 90 points when scored in

accordance with the scoring system outlined in this subpart.

(b) U. S. Grade B is the quality of frozen hash brown potatoes which has at

least the following attributes:

(1) Normal flavor and odor;

(2) Reasonably good color

(3) Reasonably free from defects;
3

(4) Reasonably good texture; and scores not less than 80 points when

scored in accordance with the scoring system outlined in this subpart.

(c) Substandardis the quality of frozen hash brown potatoes that fails to meet

the requirements of Grade B.

§52.6404 Determining the grade.

In addition to considering the other requirements outlined in this subpart, the following

quality factors are evaluated:

(a) Factor not rated by score points. Flavor and odor.

(b) Factors rated by score points.

The relative importance of each factor which is scored is expressed numerically on a scale

of 100. The maximum points that may be given such factors are:

Factors Points

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

Defects .......................................... 40

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

Total score ............................. 100

(c) Sample unit size. Sample unit size for evaluation of quality factors shall be

450 grams (15.9 ounces) for diced and chopped styles, and 340 grams (12

ounces) for shredded style.

(d) Factor evaluation.

(1) The factors of flavor and odor and color are determined before and

after heating.

(2) The factor of defects is determined before heating.

(3) The factor of texture is determined after heating.

(e) Normal flavor and odor means the characteristic flavor and odor of properly

prepared potatoes. Such flavor is free from bitterness, from pronounced

scorched or caramelized flavors, and from off-odors of any kind.
4

§52.6405 Determining 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 determined for each factor and expressed numerically. The numerical range

within each factor, which is scored, is inclusive (for example 27 to 30 points means 27,

28, 29, or 30 points).

§52.6406 Color.

(a) "A" classification. Frozen hash brown potatoes that have a good color

may be given a score of 27 to 30 points. Good color means the product, as

a mass before heating, has a bright, uniform white to light cream color, which

may include light brown units if processing included frying of any portion of

the product. Such color is not more than slightly affected by yellowish units,

greenish units, grayish units, or units which are otherwise discolored. After

heating, the product surface shall have a fairly uniform brown color at least

as dark as USDA No. 1 but not as dark as USDA No. 4 of the USDA Color

Standards for Frozen French Fried Potatoes.

(b) "B" classification. Frozen hash brown potatoes that have a reasonably

good color may be given a score of 24 to 26 points. Frozen hash brown

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 color means the product, as a mass before

heating, has a reasonably bright, uniform white to cream color, which may

include brown units if processing included frying of any portion of the

product. Such color is not seriously affected by yellowish units, greenish

units, grayish units, or units which are otherwise discolored. After heating,

the product surface may brown only slightly or unevenly, but is not charred.

(c) "SStd" classification. Frozen hash brown potatoes that fail to meet the

requirement of "B" classification 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).

§52.6407 Defects.

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

necrosis, crushed units, discolored eyes, and discolorations which affect its

appearance or edibility.

(b) Minor effects. Minor defects are imperfections which detract only slightly

from the appearance or edibility of the product. Among such minor defects

are:
5

(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 4 mm diameter;

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

area of a circle, or the volume of a sphere, of 2 mm diameter; and

(4) In chopped and diced styles only, individual clusters of units which

are not readily broken or separated manually, which weigh 5 grams

or more but less than 10 grams.

(c) Major defects. Major defects are imperfections which materially detract

from the appearance or edibility of the product. Among such major defects

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 4 mm diameter

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

of 8 mm diameter;

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

the area of a circle, or the volume of a sphere, of 2 mm diameter but

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

4 mm diameter; and

(3) In chopped and diced styles only, individual clusters of units which

are not readily broken or separated manually, which weigh 10 grams

or more.

(d) Severe defects. Severe defects are imperfections which seriously detract

from the appearance or edibility of the product. Among such severe defects

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 8 mm 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 4 mm diameter;

and

(3) Any condition of a potato unit which is offensive because of color,

odor, character, or for any other reason.
6

(e) "A" classification. Frozen hash brown potatoes that are practically free

from defects may be given a score of 36 to 40 points. Practically free from

defects means that:

(1) Any combination of defects present may no more than slightly detract

from the appearance or edibility of the product; and

(2) The minor, major and severe defects, that may be present in the

sample unit, do not exceed the allowances set forth in Table I.

(f) "B" classification. Frozen hash brown potatoes that are reasonably free

from defects may be given a score of 32 to 35 points. Frozen hash brown

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 free from defects means that:

(1) Any combination of defects present does not seriously detract from

the appearance or edibility of the product; and

(2) The minor, major and severe defects, that may be present in the

sample unit, do not exceed the allowances set forth in Table I.

(g) "SStd" classification. Frozen hash brown potatoes that fail to meet the

requirements of "B" classification, may be given a score of 0 to 31 points

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

the product (this is a limiting rule).
7

TABLE I - DEFECTS

Maximum Defect Allowance Per Sample Unit

(Chopped and Diced Styles - 450 grams; Shredded Style 340 grams)

DEFECT GRADE A GRADE B

Chopped and Diced Styles

Total Minor, Major and Severe 18 36

Total Major and Severe 9 18

Severe 2 4

Clusters 1/

Total Minor and Major 6 18

Major 2 6

Shredded Style

Total Minor, Major and Severe 14 27

Total Major and Severe 7 14

Severe 2 3

_1/ The allowance for clusters in chopped and diced styles is in addition to the

allowances for other defects that may be present.

§52.6408 Texture.

(a) The factor of texture is evaluated within three minutes after heating as

specified in §52.6409 and while the product is well above room temperature.

(b) "A" classification. Prepared hash brown potatoes that have a good texture

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

units are firm and tender and the product is not more than slightly affected

by units which are hard, mushy, pasty, soggy, dry or oil soaked.

(c) "B" classification. Prepared hash brown potatoes that have a reasonably

good texture may be given a score of 24 to 26 points. Frozen hash brown

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 the potato units are reasonably firm

and tender and the product is not seriously affected by units which are hard,

mushy, pasty, soggy, dry, or oil soaked.
8

(d) "SStd" classification. Frozen hash brown potatoes that fail to meet the

requirements of "B" classification 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).

§52.6409 Methods of analyses.

Heating. The sample unit or a representative portion should be heated according to the

manufacturers' directions, or in a manner which will give equivalent results.

In the absence of such directions the following methods may be used: Place

approximately three tablespoons of cooking oil or fat in a frying pan - enough to properly

fry the sample without excessive sticking - and preheat to 175 degrees C. (347

degrees F.). Add 170 to 225 grams (6 to 8 ounces) of the product and cook for 10 to 12

minutes; turning the product once or twice during cooking. A frying pan approximately 25

centimeter (10 inches) in diameter is appropriate for this method, however any suitable

frying appliance may be used which will properly cook the desired amount of product.

§52.6410 Determining the grade of a lot.

The grade of a lot frozen hash brown potatoes covered by these standards is determined

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

of Processed Fruit and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83).
9

§52.6411 Score sheet for hash brown potatoes.

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

Container mark or identification ..........................................

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

Net contents .........................................................

Style ...............................................................

Color designation .....................................................

Factors Score points

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

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

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

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

30 "B" 24 - 26 1/

40 "B" 32 - 35 1/

 30 "B" 24 - 26 1/

100

"A" 27 - 30

"SStd" 0 - 23 1/

"A" 36 - 40

"SStd" 0 - 31 1/

"A" 27 - 30

"SStd" 0 - 23 1/

U. S. Grade ..........................................................

Flavor and odor ......................................................

_1/ Indicates limiting rule.

Effective date. This standard shall become effective November 15, 1976.

Dated: September 28, 1976

Donald E. Wilkinson

Administrator

Agricultural Marketing Service