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United States Standards

for Grades of Canned 

Baked Beans

Effective June 8, 2016
This issue of the United States Standards for Grades of Canned Baked Beans (81

FR 27985) supersedes the previous issue which has been in effect since

September 1, 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 fresh and processed fruits, vegetables, and specialty crops 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 U.S. grade standards and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

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

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from:

Director, Specialty Crops Inspection Division

Specialty Crops Program,

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

__________________________________________________________________________

Authority: 7 U.S.C. 1621-1627.

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.

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 

programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender 

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 letter 

all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form 

or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence 

Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an equal 

opportunity provider, employer, and lender.
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

1

United States Standards for Grades of Canned Baked Beans

Section Page No.

§52.6461 Product description...................................................................................... 2

§52.6462 Types........................................................................................................... 2

§52.6463 Styles........................................................................................................... 2

§52.6464 Grades......................................................................................................... 2

§52.6465 Sample unit size. ......................................................................................... 3

§52.6466 Determining the grade. ................................................................................ 3

§52.6467 Determining the rating of the factors which are scored................................ 4

§52.6468 Color............................................................................................................ 5

§52.6469 Consistency................................................................................................. 5

§52.6470 Flavor........................................................................................................... 5

§52.6471 Character..................................................................................................... 6

§52.6472 Absence of defects. ..................................................................................... 6

§52.6473 Determining the grade of a lot. .................................................................... 8

§52.6474 Score sheet for canned baked beans. ......................................................... 9
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

2

§52.6461 Product description.

Canned baked beans is the product prepared from dry mature beans used for canning; 

but not including soybeans. Any safe and suitable ingredients permissible under the 

provisions of the Federal Food, Drug, and Cosmetic Act may be used. The product is 

prepared by washing, soaking, and baking beans and sauce through the application of 

heat in a closed or open container for a period of time sufficient to provide texture, 

flavor, color, and consistency attributes that are typical for this product. It is packed in 

hermetically sealed containers and sufficiently processed by heat to assure 

preservation.

§52.6462 Types.

(a) White beans.

(b) Red kidney beans.

(c) Yelloweye beans (including soldier beans).

(d) Beans of other colors or types suitable for baking (except soybeans).

§52.6463 Styles.

(a) In brown sugar, molasses, or New England sauce means packed with 

nutritive carbohydrate sweetening ingredient(s) and any other safe and suitable 

ingredient(s).

(b) In tomato sauce means packed with tomato pulp or a similar tomato product 

and any other safe and suitable ingredient(s).

§52.6464 Grades.

(a) U.S. Grade A is the quality of canned baked beans that has the following 

attributes:

(1) Practically similar varietal characteristics;

(2) Scores at least 17 points for consistency;

(3) Practically free from defects;

(4) Scores at least 17 points for character;

(5) Scores at least 17 points for flavor;

(6) Scores at least 13 points for color; and
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

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(7) Totals 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 canned baked beans that has at least the following 

attributes:

(1) Reasonably similar varietal characteristics;

(2) Reasonably good consistency; 

(3) Reasonably free from defects; 

(4) Reasonably good character;

(5) Reasonably good flavor;

(6) Reasonably good color; and

(7) Totals not less than 80 points when scored in accordance with the scoring 

system outlined in this subpart.

(c) Substandard is the quality of canned baked beans that fails to meet the 

requirements of U. S. Grade B.

§52.6465 Sample unit size.

Compliance with requirements for factors of quality is based on a sample unit consisting 

of the entire contents of one container, irrespective of container size.

§52.6466 Determining the grade.

(a) General. The grade of canned baked beans is determined by considering, in 

addition to the requirements of the respective grade, the following factors:

(1) Factors not rated by score points:

(i) Similar varietal characteristics;

(2) Factors rated by score points. The relative importance of each factor is 

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

points that may be given each factor is:
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

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Factors: Points

Color 15

Consistency 20

Flavor 20

Character 20

Absence of defects 25

Total Score 100

(b) Definitions.

(1) Similar varietal characteristics:

(i) Contrasting varieties means dried beans of the same type or of 

other types that are of a noticeably different color, size, or shape 

from the dried beans of the predominating variety (such as red 

beans with white beans);

(ii) Varieties that blend means dried beans of same type or of other 

types that are similar in color, size or shape to the dried beans of 

the predominating variety (such as pea beans with small white 

beans);

(iii) Practically similar varietal characteristics means that the beans 

are practically alike in size, shape, color, general characteristics, 

and that there may be present not more than 0.5 percent, by 

weight, of contrasting varieties; and not more than 5 percent, by 

weight, of varieties that blend; and

(iv) Reasonably similar varietal characteristics means that the 

beans are reasonably alike in size, shape, color, general 

characteristics, and that there may be present not more than 1 

percent, by weight, of contrasting varieties; and not more than 10 

percent, by weight, of varieties that blend.

§52.6467 Determining the rating of the factors which are scored.

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

value is determined 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).
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

5

§52.6468 Color.

(a) Good color means that the baked beans have a uniform, typical of the baked 

variety and style of pack. Canned baked beans that have a good color may be 

given a score of 14 or 15 points.

(b) Reasonably good color means that the beans have a reasonably uniform color 

typical of the baked variety and style of pack. Canned baked beans that have a 

reasonably good color may be given a score of 12 or 13 points. Canned baked 

beans that score 12 points for color shall not be graded above U.S. Grade B, 

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

(c) Substandard. Canned baked beans that fail to meet the requirements of Grade 

B may be given a score of 0 to 11 points and shall not be graded above 

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

§52.6469 Consistency.

(a) General. The factor of consistency is determined two minutes after the product, 

without prior stirring or shaking, is emptied on a dry flat surface.

(b) Good consistency means that the product shall form a well - rounded mound 

when emptied from the container and that the sauce shall be of such quantity 

and character that it clings to the beans with not more than a reasonable 

separation from the mound. Canned baked beans that have a good consistency 

may be given a score of 18 to 20 points.

(c) Reasonably good consistency means that the product shall form a mound that 

may tend to take shape of container with little leveling or may level itself 

substantially with fairly large amount of sauce separation from the beans. 

Canned baked beans that have a reasonably good consistency may be given s 

score of 16 or 17 points. Canned baked beans that score 16 points for 

consistency shall not be graded above U. S. Grade B, regardless of the total 

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

(d) Substandard. Canned baked beans that fail to meet the requirements of grade 

B 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).

§52.6470 Flavor.

(a) Good flavor means that the product has a good baked bean flavor and odor 

which is characteristic of the variety of bean and style of pack with all flavor 

components in proper balance. The product is free from objectionable flavors 

and objectionable odors. Canned baked beans that have a good flavor may be 

given a score of 18 to 20 points.
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

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(b) Reasonably good flavor means that the product has a reasonably good baked 

bean flavor and odor which is characteristic of the variety of bean and style of 

pack with all flavor components in reasonable balance. The product is free from 

objectionable flavors and objectionable odors. Canned baked beans that have a 

reasonably good flavor may be given a score of 16 or 17 points. Canned baked 

beans that score 16 points for flavor shall not be graded above U.S. Grade B, 

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

(c) Substandard. Canned baked beans that fail to meet the requirements of grade 

B 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).

§52.6471 Character.

(a) General. The factor of character refers to the degree of freedom from hard 

beans, mushy beans, beans with tough skins; and the overall texture of the 

product.

(b) Good character means that the baked beans have a good typical texture, that 

may be slightly soft or slightly firm; and that the skins are tender. Canned baked 

beans that have a good character may be given a score of 18 to 20 points.

(c) Reasonably good character means that the baked beans have a reasonably 

good typical texture, that may be soft but not hard or mushy; and that the skins 

may be slightly tough. Canned baked beans that have a reasonably good 

character may be given a score of 16 or 17 points. Canned baked beans that 

score 16 points for character shall not be grade above U. S. Grade B, regardless 

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

(d) Substandard. Canned baked beans that fail to meet the requirements of grade 

B 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).

§52.6472 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from 

extraneous vegetable material, loose skin, broken and mashed beans, and 

blemished beans; or any other defects that may affect the appearance or eating 

quality of the product.

(b) Definitions:

(1) Loose skin means skin or portions of a skin which have become 

separated wholly from the cotyledons;

(2) Broken means a cotyledon or portions of a cotyledon which have become 
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

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separated; or a bean or portions of a bean with the skin or portions of the 

skin missing;

(3) Mashed means a bean that is crushed or flattened to the extent that the 

appearance is seriously affected;

(4) Blemished means a bean that is affected or damaged by any means to 

the extent that its appearance or eating quality is adversely affected;

(i) Slightly;

(ii) Materially;

(iii) Seriously; and

(5) Extraneous vegetable material means vegetable material common to 

the bean plant or other plants that is harmless upon eating and includes, 

but is not limited to, peas, lentils, cereal grains, and corn.

(c) Practically free from defects means that the canned baked beans comply with 

the allowances in Table I. Canned baked beans that are practically free from 

defects may be given a score of 22 to 25 points.

(d) Reasonably free from defects means that the canned baked beans comply with 

the allowances in Table II. Canned baked beans that are reasonably free from 

defects may be given a score of 20 or 21 points and shall not be graded above 

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

(e) Substandard. Canned baked beans that fail to meet the allowances for Grade B 

may be given a score of 0 to 19 points and shall not be graded above 

Substandard, regardless of the total score for the product (this is a limiting rule).
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

8

TABLE I – ALLOWANCES IN CANNED BAKED BEANS

U.S. GRADE A

Defects

Maximum amount of defects permitted

Sample unit Sample average

Percent of net weight

Type (a) Types (b), (c), (d)

Loose skin, broken, and mashed 10 20

Total blemished (slightly, materially,

and seriously) 9 3

Materially blemished 2 2

Seriously blemished 1 1

Extraneous vegetable material No limit No limit 1 piece per 80 

ounces net weight

TABLE II - ALLOWANCES IN CANNED BAKED BEANS 

U.S. GRADE B

Defects

Maximum amount of defects permitted

Sample unit Sample average

Percent of net weight

Type (a) Types (b), (c), (d)

Loose skin, broken, and mashed 20 35

Total blemished (slightly, materially,

and seriously) 6 6

Materially blemished 4 4

Seriously blemished 2 2

Extraneous vegetable material No limit No limit 1 piece per 20 

ounces net weight

§52.6473 Determining the grade of a lot.

The grade of a lot of canned baked beans 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).
United States Standards for Grades of Canned Baked Beans (June 8, 2016)

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§52.6474 Score sheet for canned baked beans.

Number, size, and kind of container 

Label

Container marks or identification 

Net weight (ounces) 

Vacuum (inches)

Type

Style

Similar Varietal Characteristics

Factors Grade Score Points

Color 15

“A” 14-15

“B” 12-131

“SStd” 0-112

Consistency 20

“A” 18-20

“B” 16-171

“SStd” 0-152

Flavor 20

“A” 18-20

“B” 16-171

“SStd” 0-152

Character 20

“A” 18-20

“B” 16-171

“SStd” 0-152

Absence of defects 25

“A” 22-25

“B” 20-212

“SStd” 0-192

Total Score 100

U.S. Grade

1 Indicates partial limiting rule. 2 Limiting rule