United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty Crops

Inspection

Division

United States Standards 

for Grades of

Frozen Cooked Squash

Effective date DRAFT

DRAFT
Discussion draft for the revision of the U.S. Standards for Grades of Frozen 

Cooked Squash November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch

Specialty Crops Inspection Division

STOP 0247

1400 Independence Ave. SW

Washington, DC 20250-0247

Telephone: 202 720-5021

Fax: 202 690-1527

Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN 

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICULTURE

DRAFT
This is the second issue, as amended, of the United States Standards for Frozen 

Cooked Squash published in the Federal Register on _______________ to become 

effective _________ 2011. This issue supersedes the first issue which was a published 

in the Federal Register May 22, 1957, and amended December 9, 1958. This issue 

contains all of the requirements of the first issue, effective May 22, 1957, and the 

amendments published in the FEDERAL REGISTER of December 9, 1958 (18 FR 

8056) to become effective October 5, 1953.

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:

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

DRAFT

Washington, D.C. 20250
2 

United States Standards for Grades of Frozen Cooked Squash

Section Page No.

§52.1941 Product description. ...................................................................... 2 

§52.1942 Grades of frozen cooked squash. ................................................. 2 

§52.1943 Ascertaining the grade. ................................................................. 2 

§52.1944 Ascertaining the ratings for the factors which are scored.............. 4 

§52.1945 Consistency. ................................................................................. 4 

§52.1946 Color. ............................................................................................ 5 

§52.1947 Finish. ........................................................................................... 5 

§52.1948 Absence of defects........................................................................ 6 

§52.1949 Ascertaining the grade of lot. ........................................................ 6 

§52.1950 Score sheet for frozen cooked squash.......................................... 7 

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.

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3 

§52.1941 Product description.

Frozen cooked squash is the clean, sound, properly matured product made from 

varieties of fall or late type squash which have been properly prepared by washing, 

cutting, cleaning, steaming, reducing to a pulp and removing seed, and fiber. The 

product is then frozen in accordance with good commercial practice and maintained at 

temperatures necessary for the preservation of the product.

§52.1942 Grades of frozen cooked squash.

(a) U.S. Grade A is the quality of frozen cooked squash that possesses a 

good consistency; that possesses a good color; that possesses a good 

finish; that is practically free from defects; that possesses a good flavor 

and odor; and scores not less than 85 points when scored in accordance 

with the scoring system outlined in this section.

(b) U.S. Grade B is the quality of frozen cooked squash that possesses a 

reasonably good consistency; that possesses a reasonably good color; 

that possesses a reasonably good finish; that is reasonably free from 

defects; that possesses a reasonably good flavor and odor; and scores not 

less than 70 points when scored in accordance with the scoring system 

outlined in this section.

(c) Substandard is the quality of frozen cooked squash that fails to meet the 

requirements of U.S. Grade B.

§52.1943 Ascertaining the grade.

(a) The grade of frozen cooked squash may be ascertained by considering, in 

conjunction with the requirements of the respective grade, the respective 

ratings for the factors of consistency, color, finish, and absence of defects.

(b) 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

Consistency ..........................................................................

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

Finish ....................................................................................

Absence of defects ...............................................................

Total Score............................................................................

30

20

20

 30

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100
4

(c) The score for the factors of consistency, color, finish, and absence of

defects are determined after the frozen cooked squash is heated in a 

double boiler, or in a covered pan until thoroughly warmed and completely 

free from ice crystals. The warmed product is then stirred to blend all 

separated liquid into a uniform mixture. The requirements for flavor and 

odor are also ascertained on the warmed product.

(d) Good flavor and odor means that the product after heating, has a good, 

characteristic normal flavor and odor and is free from objectionable flavors 

and objectionable odors of any kind.

(e) Reasonably good flavor and odor means that the product, after heating 

may be lacking in good flavor and odor but is free from objectionable 

flavors and objectionable odors of any kind.

§52.1944 Ascertaining the ratings 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, 17 to 20 points 

means 17, 18, 19, or 20 points).

§52.1945 Consistency.

(a) "A" classification. Frozen cooked squash that possesses a good 

consistency may be given a score of 26 to 30 points. Good consistency 

means that the warmed mixed squash, after emptying from a container to 

a dry flat surface, forms a well-mounded mass, and that at the end of two 

minutes after emptying on such surface there is not more than a slight 

separation of free liquor.

(b) "B" classification. If the frozen cooked squash possesses a reasonably 

good consistency, a score of 21 to 25 points may be given. Frozen 

squash that falls 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 consistency means that the warmed mixed 

squash after emptying from the container to a dry flat surface, may be 

reasonably stiff, but not excessively still; forms a moderately mounded 

mass, and that at the end of two minutes, after emptying on such surface 

there may be a moderate, but not excessive separation of free liquor.

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5

(c) "SStd" classification. Frozen cooked squash that fails to meet the 

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

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

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

§52.1946 Color.

(a) "A" classification. Frozen cooked squash that possesses a good color 

may be given a score of 17 to 20 points. Good color means that the color 

of the warmed mixed squash possesses a practically uniform, bright, 

typical color; and is free from discoloration due to oxidation, or other 

causes. 

(b) "B" classification. If the frozen cooked squash possesses a reasonably 

good color, a score of 14 to 16 points may be given. Frozen squash that 

falls 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 that the color of the warmed 

cooked squash possesses a reasonably uniform, reasonably bright, typical 

color, and the color may be variable or slightly dull but is not off-color.

(c) "SStd" classification. Frozen cooked squash that is off-color for any 

reason or fails to meet the requirements of paragraph (b) of this section 

may be given a score of 0 to 13 points and shall not be graded above 

substandard, regardless of the total score for the product (this is a limiting 

rule).

§52.1947 Finish.

(a) General. The factor of finish refers to the texture of the product and from 

freedom from hardness of the squash particles.

(b) "A" classification. Frozen cooked squash that possesses a good finish 

may be given a score of 17 to 20 points. Good finish means that the 

warmed mixed squash has an even texture, is granular but not lumpy, 

pasty or salvy, and the squash particles are not hard.

(c) "B" classification. If the frozen cooked squash that possesses a 

reasonably good finish a score of 14 to 16 points may be given. Frozen 

squash that falls 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 finish means that the warmed mixed squash 

has an even texture, may lack granular characteristics, may be slightly 

pasty or slightly salvy, but not decidedly pasty or decidedly salvy and the 

squash particles are not hard.

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6

(d) "SStd" classification. Frozen cooked squash that fails to meet the 

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

13 points and shall not be graded above substandard, regardless of the 

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

§52.1948 Absence of defects.

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

from sand, grit, or silt, pieces of seed, fiber, and from dark or off-colored 

particles.

(1) Grit, sand, silt, means any particle of earthy material.

(b) "A" classification. Frozen cooked squash that is practically free from 

defects may be given a score of 25 to 30 points. Practically free from 

defects means that no grit, sand, or silt may be present that affects the 

appearance or eating quality of the frozen cooked squash, and that the 

number, size and color of the other aforesaid defects present individually 

or collectively do not more than slightly affect the appearance or eating 

quality of the product.

(c) "B" classification. Frozen cooked squash that is reasonably free from 

defects may be given a score of 21 to 24 points. Frozen squash that falls 

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 a trace of grit, sand, silt may be present that does 

not materially affect the appearance or eating quality of the frozen cooked 

squash, and that any of the other aforesaid defects present individually or 

collectively may be noticeable but are not so large, so numerous, or of 

such contrasting color as to seriously affect the appearance or eating 

quality of the product.

(d) "SStd" classification. Frozen cooked squash which fails to meet the 

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

20 points and shall not be graded above substandard, regardless of the 

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

§52.1949 Ascertaining the grade of lot.

The grade of a lot of the processed product 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 (§52.21 to §52.83).

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7

§52.1950 Score sheet for frozen cooked squash.

Number, size and kind of container.......................................................................

Container marks or identification ......................................................................... 

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

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

Factors Score Points

Consistency ..................................... 

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

Finish ............................................... 

Absence of defects .......................... 

Total Score ...................................... 

30

20

20

30

100

“A” 

“B” 

“SStd” 

“A” 

“B” 

“SStd” 

“A” 

“B” 

“SStd” 

“A” 

“B” 

SStd” 

26-30

21-25

0-20

17-20

14-16

0-13

17-20

14-16

0-13

25-30

21-24

0-20

1/ 

1/ 

1/

1/ 

1/ 

1/ 

1/ 

1/ 

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

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

1/ Indicates limiting rule

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