This section of the FEDERAL REGISTER

contains notices to the public of the proposed

issuance of rules and regulations. The

purpose of these notices is to give interested

persons an opportunity to participate in the

rule making prior to the adoption of the final

rules.

Proposed Rules Federal Register

8573

Vol. 60, No. 31

Wednesday, February 15, 1995

DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 52

[FV–95–326]

United States Standards for Grades of

Frozen Green and Frozen Wax Beans

AGENCY: Agricultural Marketing Service.

ACTION: Proposed rule.

SUMMARY: In response to a petition from

the National Food Processors

Association, the Agricultural Marketing

Service (AMS) has reviewed and

proposes to revise the United States

Standards for Grades of Frozen Green

and Frozen Wax Beans (hereinafter

referred to as ‘‘frozen green beans’’). The

proposed rule would change the U.S.

grade standards for frozen green beans

by: Providing for the ‘‘individual

attributes’’ lot acceptance procedure for

product grading with sample sizes,

acceptable quality levels (AQL’s),

tolerances and acceptance numbers

(number of allowable defects);

establishing AQL’s and acceptance

numbers based on a specified sample

size of 13 sample units; and making

minor editorial changes.

DATES: Comments must be received on

or before April 17, 1995.

ADDRESSES: Interested persons are

invited to submit written comments

concerning this proposal. Comments

must be sent in duplicate to the Office

of the Branch Chief, Processed Products

Branch, Fruit and Vegetable Division,

Agricultural Marketing Service, U.S.

Department of Agriculture, Room 0709,

South Building, P.O. Box 96456,

Washington, D.C. 20090–4693.

Comments should reference the date

and page number of this issue of the

Federal Register and will be made

available for public inspection in the

Office of the Branch Chief during

regular business hours.

FOR FURTHER INFORMATION CONTACT:

James R. Rodeheaver, Processed

Products Branch, Fruit and Vegetable

Division, Agricultural Marketing

Service, U.S. Department of Agriculture,

Room 0709, South Building, P.O. Box

96456, Washington, D.C. 20090–6456,

Telephone (202) 720–4693.

SUPPLEMENTARY INFORMATION: The

United States Department of Agriculture

(USDA) is issuing this proposed rule in

conformance with Executive Order

12866.

This proposed rule has been reviewed

under Executive Order 12778, Civil

Justice Reform. This action is not

intended to have retroactive effect. This

proposed rule will not preempt any

State or local laws, regulations, or

policies, unless they present an

irreconcilable conflict with this rule.

There are no administrative procedures

which must be exhausted prior to any

judicial challenge to the provisions of

this rule.

The AMS Administrator has certified

that this action will not have a

significant economic impact on a

substantial number of small entities, as

defined in the Regulatory Flexibility

Act, P.L. 96–354 (5 U.S.C. 601 et seq.),

because it reflects current marketing

practices. In addition, these standards

are voluntary. A small entity may avoid

incurring any additional economic

impact by not employing the standards.

USDA received a petition from the

National Food Processors Association

(NFPA), requesting that the U.S. grade

standards for frozen green beans be

revised. NFPA is a trade association

representing over 450 food industry

companies.

NFPA’s grade standards review

subcommittee is responsible for

reviewing the existing U.S. grade

standards for canned and frozen fruits

and vegetables to ascertain whether the

standards remain current and reflect

processing and marketing practices.

Based on the subcommittee’s

recommendation, NFPA requested that

the U.S. grade standards for frozen green

beans, which are currently based on

‘‘full attributes,’’ where defects are

grouped into four categories (minor,

major, severe, and critical) with

acceptable quality levels (AQL’s) for

each grouping, be revised.

Their recommendation was to convert

the U.S. grade standards to statisticallybased individual attributes grade

standards, similar to the recently

revised U.S. grade standards for canned

green and wax beans (58 FR 4295,

January 14, 1993) where each defect has

its own AQL. Canned green beans and

frozen green beans standards would be

similar in design and format.

This proposal is based on the

discussion drafts provided to the

industry in December 1993, March

1994, and April 1994 through their

major trade associations, the American

Frozen Food Institute (AFFI) and NFPA.

The drafts incorporated a grading

system where individual tolerances

would be assigned to each individual

defect. This proposal would provide

statistically derived acceptable quality

levels (AQL’s) based on the tolerances

in the current standards (except some

tolerances were changed to be similar to

the tolerances in canned green beans).

The proposal also includes minor

editorial changes and provides a

uniform format consistent with recent

revisions of other U.S. grade standards.

The format is designed to provide

industry personnel and agricultural

commodity graders with simpler and

more comprehensive standards.

Definitions of terms and easy-to-read

tables have been incorporated to assure

a better understanding and uniform

application of the standards. USDA

believes that this proposed rule would

facilitate trade between processors and

buyers and improve the marketing of

frozen green beans.

List of Subjects in 7 CFR Part 52

Food grades and standards, Food

labeling, Frozen foods, Fruit juices,

Fruits, Reporting and recordkeeping

requirements, Vegetables.

For the reasons set forth in the

preamble, the U.S. Department of

Agriculture proposes to revise

Subpart—United States Standards for

Grades of Frozen Green Beans and

Frozen Wax Beans of 7 CFR Part 52 as

follows:

PART 52—PROCESSED FRUITS AND

VEGETABLES, PROCESSED

PRODUCTS THEREOF, AND CERTAIN

OTHER PROCESSED FOOD

PRODUCTS

1. The authority citation for Part 52

continues to read as follows:

Authority: 7 U.S.C. 1622, 1624.

2. Part 52, Subpart—United States

Standards for Grades of Frozen Green

Beans and Frozen Wax Beans is revised

to read as follows:
8574 Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules

Subpart—United States Standards for

Grades of Frozen Green Beans and

Frozen Wax Beans

Sec.

52.2321 Product description.

52.2322 Styles.

52.2323 Types.

52.2324 Kinds of pack.

52.2325 Definitions of terms.

52.2326 Grades.

52.2327 Factors of quality.

52.2328 Allowances for defects.

52.2329 Sample size.

52.2330 Quality requirements criteria.

§ 52.2321 Product description.

‘‘Frozen green beans’’ and ‘‘frozen

wax beans,’’ hereinafter called ‘‘frozen

beans,’’ means the frozen product

prepared from the clean, sound,

succulent pods of the bean plant. The

pods are stemmed, washed, blanched,

sorted, and properly drained. The

product is frozen in accordance with

good commercial practice and

maintained at temperatures necessary

for the preservation of the product.

§ 52.2322 Styles.

(a) Whole means frozen beans

consisting of whole pods, which after

removal of either or both ends, are not

less than 44 mm (1.75 in) in length.

(b) Cut or cuts means frozen beans

consisting of pods that are cut

transversely into pieces less than 70 mm

(2.75 in) but not less than 19 mm (0.75

in) in length.

(c) Short cut or short cuts means

frozen beans consisting of pieces of

pods of which 75 percent or more are

less than 19 mm (0.75 in) in length and

not more than 1 percent are more than

32 mm (1.25 in) in length.

(d) Mixed means a mixture of two or

more of the following styles of frozen

beans: whole, cut, or short cut.

(e) Sliced lengthwise, or French style

means frozen green beans consisting of

pods that are sliced lengthwise.

§ 52.2323 Types.

The type of frozen beans is not

incorporated in the grades of finished

product, since it is not a factor of

quality. The types of frozen beans are

described as ‘‘round type’’ and

‘‘Romano or Italian type.’’

(a) Round type means frozen beans

having a width not greater than 11⁄2

times the thickness of the beans.

(b) Romano or Italian type means

frozen beans having a width greater than

11⁄2 times the thickness of the beans.

§ 52.2324 Kinds of pack.

The kind of pack of frozen beans is

not incorporated in the grades of

finished product, since it is not a factor

of quality. The kinds of pack of frozen

beans are described as ‘‘regular

process,’’ ‘‘extended blanch process,’’

and ‘‘special pack.’’

(a) Regular process means the frozen

beans are processed in such a manner

that the brightness is not affected by the

process.

(b) Extended blanch process means

the frozen beans are intentionally

processed in such a manner that the

brightness is affected by the process.

(c) Special pack means the frozen

bean pack intentionally contains beans

of two or more varietal characteristics

(such as a mixture of green and wax

beans).

§ 52.2325 Definitions of terms.

(a) Acceptable Quality Level (AQL)

means the maximum percent of

defective units or the maximum number

of defects per hundred units of product

that, for the purpose of acceptance

sampling, can be considered satisfactory

as a process average.

(b) Blemish.

(1) Minor blemish means any unit

which is affected by scars, pathological

injury, insect injury or other means in

which the aggregate area affected

exceeds the area of a circle 3 mm (0.125

in) in diameter or the appearance or

eating quality of the unit is slightly

affected.

(2) Major blemish means any unit

which is affected or damaged by

discoloration or any other means to the

extent that the appearance or eating

quality of the unit is more than slightly

affected.

(3) Total blemish means the total of

the major and minor blemishes.

(c) Brightness means the extent that

the overall appearance of the sample

unit as a mass is affected by dullness.

(Applies to ‘‘regular process’’ only).

(1) Grade A: Not affected.

(2) Grade B: Slightly affected.

(3) Grade C: Materially affected.

(4) Substandard: Seriously affected.

(d) Character.

(1) Round type—Green Beans.

(i) Good character means the pods are

full fleshed; after cooking, the pods are

tender and the seeds are not mealy.

(ii) Reasonably good character means

the pods are reasonably fleshy; after

cooking, the pods are tender and the

seeds are not mealy.

(iii) Fairly good character means the

pods have not entirely lost their fleshy

structure; after cooking, the pods are

fairly tender and the seeds may be

slightly mealy.

(iv) Poor character means the beans

fail the requirements for ‘‘fairly good

character.’’

(2) Round type—Wax Beans.

(i) Good character means the pods are

full fleshed and may show slight

breakdown of the flesh between seed

cavities; after cooking, the pods are

tender and the seeds are not mealy.

(ii) Reasonably good character means

the pods are reasonably fleshy and may

show substantial breakdown of the flesh

between the seed cavities; after cooking,

the pods are tender and the seeds are

not mealy.

(iii) Fairly good character means the

pods may show total breakdown of the

flesh between the seed cavities with no

definite seed pocket, but still retain

flesh on the inside pod wall; after

cooking, the pods are fairly tender and

the seeds may be slightly mealy.

(iv) Poor character means the beans

fail the requirements for ‘‘fairly good

character.’’

(3) Romano or Italian type.

(i) Good character means the pods

have a full inner membrane, typical of

the variety and are tender after cooking.

(ii) Reasonably good character means

the pods have a reasonably well

developed inner membrane and are

reasonably tender after cooking.

(iii) Fairly good character means the

pods may lack an inner membrane; and

are fairly tender after cooking.

(iv) Poor character means the beans

fail the requirements for ‘‘fairly good

character.’’

(e) Color defective means a unit that

varies markedly from the color that is

normally expected for the variety and

grade.

(f) Defect means any nonconformance

of a unit of product from a specified

requirement of a single quality

characteristic.

(g) Extraneous vegetable material

(EVM) means harmless vegetable

material (other than the bean pods)

including, but not limited to, stalk, vine

material, [vine material with stem(s)

attached], leaves of the bean plant, and

leaves or portions of other harmless

plants.

(h) Flavor and odor.

(1) Good flavor and odor means the

product, after cooking, has a

characteristic green bean or wax bean

flavor and odor typical of the varietal

type and is free from objectionable

flavors and odors.

(2) Fairly good flavor and odor means

the product, after cooking, may be

lacking in characteristic flavor and odor

for the varietal type but is free from

objectionable flavors and odors.

(i) Fiber.

(1) Edible fiber means fiber developed

in the wall of the bean pod that, after

cooking, is noticeable upon chewing,

but can be consumed with the rest of the

bean material without objection.

(2) Inedible fiber means fiber

developed in the wall of the bean pod
Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules 8575

that, after cooking, is objectionable upon

chewing and tends to separate from the

rest of the bean material.

(j) Mechanical damage means a unit,

in all styles except French, that is

broken or split into two parts (equals 1

defect), is crushed, or is damaged by

mechanical means to such an extent that

the appearance is seriously affected; and

for whole and cut styles has very ragged

edges that are greater than 8 mm (5⁄16

in).

(k) Short piece means a unit in cut

style, that is less than 13 mm (0.50 in)

in length, and a unit in whole style that

is less than 44 mm (1.75 in) in length,

measured along the longest dimension

parallel to the bean suture line.

(l) Single sample unit means the

amount of product specified (500 grams

for French style and 400 units for all

other styles) to be used for unofficial

inspection. It may be:

(1) The entire contents of a container;

(2) A portion of the contents of a

container; or

(3) A combination of the contents of

two or more containers.

(m) Sloughing means the separation of

the outer surface layer of tissue from the

pod.

(n) Small pieces and odd cuts, in

French style only, mean pieces of pod

less than 19 mm (0.75 in) in length or

pieces of pod not conforming to the

normal appearance of a sliced

lengthwise bean unit.

(o) Stem means any part or portion

(loose or attached) of the hard or tough

fibrous material that attaches the bean

pod to the vine.

(p) Tolerance means the percentage of

defective units allowed for each quality

factor for a specified sample size.

(q) Unit means a bean pod or any

individual portion thereof.

§ 52.2326 Grades.

(a) U.S. Grade A is the quality of

frozen beans that:

(1) Meets the following prerequisites

in which the beans:

(i) Have similar varietal

characteristics (except special packs);

(ii) Have a good flavor and odor;

(iii) Have a good overall brightness

that is not affected by dullness (regular

process only);

(iv) Are not materially affected by

sloughing;

(v) Are practically free from small

pieces.

(2) Is within the limits for defects as

specified in § 52.2328, as applicable for

the style.

(b) U.S. Grade B is the quality of

frozen beans that:

(1) Meets the following prerequisites

in which the beans:

(i) Have similar varietal

characteristics (except special packs);

(ii) Have a good flavor and odor;

(iii) Have a reasonably good overall

brightness (regular process only);

(iv) Are not materially affected by

sloughing;

(v) Are reasonably free from small

pieces.

(2) Is within the limits for defects as

specified in § 52.2328, as applicable for

the style.

(c) U.S. Grade C is the quality of

frozen beans that:

(1) Meets the following prerequisites

in which the beans:

(i) Have similar varietal

characteristics (except special packs);

(ii) Have a fairly good flavor and odor;

(iii) Have a fairly good overall

brightness (regular process only);

(iv) Are not seriously affect by

sloughing;

(v) Are fairly free from small pieces.

(2) Is within the limits for defects as

specified in § 52.2328, as applicable for

the style.

(d) Substandard is the quality of

frozen beans that fail the requirements

of U.S. Grade C.

§ 52.2327 Factors of quality.

The grade of frozen beans is based on

requirements for the following quality

factors:

(a) Prerequisite quality factors.

(1) Varietal characteristics (except

special packs);

(2) Flavor and odor;

(3) Brightness (regular process only);

(4) Sloughing; and

(5) Small pieces.

(b) Classified quality factors.

(1) Extraneous vegetable material

(EVM);

(2) Stems;

(3) Major blemishes;

(4) Total blemished;

(5) Mechanical damage;

(6) Short pieces;

(7) Color defectives;

(8) Character;

(9) Inedible fiber; and

(10) Edible fiber.

§ 52.2328 Allowances for defects.

TABLE I.—PREREQUISITE FACTORS FOR FROZEN GREEN BEANS AND WAX BEANS 1

Factors Grade A Grade B Grade C

Varietal Characteristics ................. Similar ........................................... Similar ........................................... Similar.

Flavor and Odor ............................ Good ............................................. Good ............................................. Fairly Good.

Brightness ..................................... Good ............................................. Reasonably Good ......................... Fairly Good.

Sloughing ...................................... Not Materially Affected ................. Not Materially Affected ................. Not Seriously Affected.

Small Pieces ................................. Practically Free ............................. Reasonably Free .......................... Fairly Free.

1 Determined container-by-container.

TABLE II.—ACCEPTANCE NUMBERS FOR WHOLE, AND CUT STYLE FROZEN GREEN BEANS AND WAX BEANS GRADE A

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 1 400 2 600 1200 2400 5200 8400 11600

TOL AQL 3 ...................... Quality Factors Acceptance Numbers

0.25 .......................... 0.162 ....................... Extraneous Vegetable Material.2 2 4 7 13 19 26

0.75 .......................... 0.58 ......................... Stems ...................... 5 6 11 20 39 60 81

1.25 .......................... 1.02 ......................... Major Blemishes ..... 7 10 18 33 65 101 136

3.75 .......................... 3.30 ......................... Total Blemishes

(Major+Minor).

19 27 50 94 193 304 415

3.00 .......................... 2.60 ......................... Mechanical Damage 16 22 40 75 154 242 330
8576 Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules

TABLE II.—ACCEPTANCE NUMBERS FOR WHOLE, AND CUT STYLE FROZEN GREEN BEANS AND WAX BEANS GRADE A—

Continued

20.00 ........................ 19.10 ....................... Short Pieces, Whole

Style.

89 130 251 490 1040 1664 2285

8.50 .......................... 7.90 ......................... Short Pieces, Cut

Style.

41 59 111 212 444 706 966

1.75 .......................... 1.48 ......................... Edible Fiber ............. 10 14 25 45 91 142 193

0.10 .......................... 0.05 ......................... Inedible Fiber .......... 1 1 2 3 5 7 10

5.50 .......................... 5.00 ......................... Color Defectives ...... 27 39 73 138 286 454 620

10.75 ........................ 10.10 ....................... Character—‘‘B’’ ....... 50 72 138 266 561 894 1225

1.25 .......................... 1.02 ......................... Character—‘‘C’’ ....... 7 10 18 33 65 101 136

0.10 .......................... 0.05 ......................... Character—‘‘SStd’’ .. 1 1 2 3 5 7 10

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 5200.

TABLE IIa.—ACCEPTANCE NUMBERS FOR WHOLE, AND CUT STYLE FROZEN GREEN BEANS AND WAX BEANS—GRADE B

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 1 400 2 600 1200 2400 5200 8400 11600

TOL AQL 3 Quality Factors Acceptance Numbers

.50 ............................ 0.366 ....................... Extraneous Vegetable Material.3 4 8 13 26 40 53

1.50 .......................... 1.25 ......................... Stems ...................... 8 12 21 39 78 122 165

2.50 .......................... 2.17 ......................... Major Blemishes ..... 13 19 34 64 130 204 278

6.75 .......................... 6.20 ......................... Total Blemishes

(Major + Minor).

33 47 88 169 352 559 763

6.00 .......................... 5.50 ......................... Mechanical Damage 30 42 79 151 314 498 680

N/A ........................... N/A .......................... Short Pieces, Whole

Style.

N/A N/A N/A N/A N/A N/A N/A

12.50 ........................ 11.80 ....................... Short Pieces, Cut

Style.

58 84 160 309 652 1040 1426

4.50 .......................... 4.00 ......................... Edible Fiber ............. 22 32 59 112 232 366 500

1.50 .......................... 1.25 ......................... Inedible Fiber .......... 8 12 21 39 78 122 165

10.75 ........................ 10.10 ....................... Color Defectives ...... 50 72 138 266 561 894 1225

N/A ........................... N/A .......................... Character—‘‘B’’ ....... N/A N/A N/A N/A N/A N/A N/A

10.75 ........................ 10.10 ....................... Character—‘‘C’’ ....... 50 72 138 266 561 894 1225

1.25 .......................... 1.02 ......................... Character—‘‘SStd’’ .. 7 10 18 33 65 101 136

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 5200.

TABLE IIb.—ACCEPTANCE NUMBERS FOR WHOLE, AND CUT STYLE FROZEN GREEN BEANS AND WAX BEANS—GRADE C

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 1 400 2 600 1200 2400 5200 8400 11600

TOL AQL 3 Quality Factors Acceptance Numbers

1.00 .......................... 0.80 ......................... Extraneous Vegetable Material.6 8 15 26 52 80 108

3.00 .......................... 2.60 ......................... Stems ...................... 16 22 40 75 154 242 330

3.75 .......................... 3.30 ......................... Major Blemishes ..... 19 27 50 94 193 304 415

12.75 ........................ 12.00 ....................... Total Blemishes

(Major + Minor).

58 85 162 314 663 1057 1449

10.75 ........................ 10.10 ....................... Mechanical Damage 50 72 138 266 561 894 1225

N/A ........................... N/A .......................... Short Pieces, Whole

Style.

N/A N/A N/A N/A N/A N/A N/A

18.25 ........................ 17.40 ....................... Short Pieces, Cut

Style.

82 119 230 448 950 1519 2085

8.50 .......................... 7.90 ......................... Edible Fiber ............. 41 59 111 212 444 706 966

3.75 .......................... 3.30 ......................... Inedible Fiber .......... 19 27 50 94 193 304 415

17.75 ........................ 16.90 ....................... Color Defectives ...... 80 116 224 435 923 1476 2027

N/A ........................... N/A .......................... Character—‘‘B’’ ....... N/A N/A N/A N/A N/A N/A N/A

N/A ........................... N/A .......................... Character—‘‘C’’ ....... N/A N/A N/A N/A N/A N/A N/A

10.75 ........................ 10.10 ....................... Character—‘‘SStd’’ .. 50 72 138 266 561 894 1225

1For unofficial samples.

2For use with small container sizes only.
Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules 8577

3AQL calculated from tolerance (TOL) at 5200.

TABLE III.—ACCEPTANCE NUMBERS FOR SHORT CUT, AND MIXED CUT STYLE FROZEN GREEN BEANS AND WAX BEANS—

GRADE A

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 1 400 2 600 1200 2400 5200 8400 11600

TOL AQL 3 Quality Factors Acceptance Numbers

0.25 .......................... 0.162 ....................... Extraneous Vegetable Material.2 2 4 7 13 19 26

0.75 .......................... 0.58 ......................... Stems ...................... 5 6 11 20 39 60 81

1.25 .......................... 1.02 ......................... Major Blemishes ..... 7 10 18 33 65 101 136

3.75 .......................... 3.30 ......................... Total Blemishes

(Major + Minor).

19 27 50 94 193 304 415

3.00 .......................... 2.60 ......................... Mechanical Damage 16 22 40 75 154 242 330

1.75 .......................... 1.48 ......................... Edible Fiber ............. 10 14 25 45 91 142 193

0.10 .......................... 0.05 ......................... Inedible Fiber .......... 1 1 2 3 5 7 10

5.50 .......................... 5.00 ......................... Color Defectives ...... 27 39 73 138 286 454 620

10.75 ........................ 10.10 ....................... Character—‘‘B’’ ....... 50 72 138 266 561 894 1225

1.25 .......................... 1.02 ......................... Character—‘‘C’’ ....... 7 10 18 33 65 101 136

0.10 .......................... 0.05 ......................... Character—‘‘SStd’’ .. 1 1 2 3 5 7 10

1For unofficial samples. 2For use with small container sizes only. 3AQL calculated from tolerance (TOL) at 5200.

TABLE IIIa.—ACCEPTANCE NUMBERS FOR SHORT CUT, AND MIXED CUT STYLE FROZEN GREEN BEANS AND WAX

BEANS—GRADE B

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 1 400 2600 1200 2400 5200 8400 11600

TOL AQL3 Quality Factors Acceptance Numbers

0.50 .......................... 0.366 ....................... Extraneous Vegetable Material.3 4 8 13 26 40 53

1.50 .......................... 1.25 ......................... Stems ...................... 8 12 21 39 78 122 165

2.50 .......................... 2.17 ......................... Major Blemishes ..... 13 19 34 64 130 204 278

6.75 .......................... 6.20 ......................... Total Blemishes

(Major + Minor).

33 47 88 169 352 559 763

6.00 .......................... 5.50 ......................... Mechanical Damage 30 42 79 151 314 498 680

4.50 .......................... 4.00 ......................... Edible Fiber ............. 22 32 59 112 232 366 500

1.50 .......................... 1.25 ......................... Inedible Fiber .......... 8 12 21 39 78 122 165

10.75 ........................ 10.10 ....................... Color Defectives ...... 50 72 138 266 561 894 1225

N/A ........................... N/A .......................... Character—‘‘B’’ ....... N/A N/A N/A N/A N/A N/A N/A

10.75 ........................ 10.10 ....................... Character—‘‘C’’ ....... 50 72 138 266 561 894 1225

1.25 .......................... 1.02 ......................... Character—‘‘SStd’’ .. 7 10 18 33 65 101 136

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 5200.

TABLE IIIb.—ACCEPTANCE NUMBERS FOR SHORT CUT, AND MIXED CUT STYLE FROZEN GREEN BEANS AND WAX

BEANS—GRADE C

Sample Units ×

Sample Unit Size.

................................. ................................. 1×400 1.5×400 3×400 6×400 13×400 21×400 29×400

Units of Product ....... ................................. ................................. 400 1 600 2 1200 2400 5200 8400 11600

TOL AQL3 ....................... Quality Factors Acceptance Numbers

1.00 .......................... 0.80 ......................... Extraneous Vegetable Material.6 8 15 26 52 80 108

3.00 .......................... 2.60 ......................... Stems ...................... 16 22 40 75 154 242 330

3.75 .......................... 3.30 ......................... Major Blemishes ..... 19 27 50 94 193 304 415

8.50 .......................... 7.90 ......................... Total Blemishes

(Major + Minor).

41 59 111 212 444 706 966

10.75 ........................ 10.10 ....................... Mechanical Damage 50 72 138 266 561 894 1225

8.50 .......................... 7.90 ......................... Edible Fiber ............. 41 59 111 212 444 706 966

3.75 .......................... 3.30 ......................... Inedible Fiber .......... 19 27 50 94 193 304 415

17.75 ........................ 16.90 ....................... Color Defectives ...... 80 116 224 435 923 1476 2027

N/A ........................... N/A .......................... Character—‘‘B’’ ....... N/A N/A N/A N/A N/A N/A N/A
8578 Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules

TABLE IIIb.—ACCEPTANCE NUMBERS FOR SHORT CUT, AND MIXED CUT STYLE FROZEN GREEN BEANS AND WAX

BEANS—GRADE C—Continued

N/A ........................... N/A .......................... Character—‘‘C’’ ....... N/A N/A N/A N/A N/A N/A N/A

10.75 ........................ 10.10 ....................... Character—‘‘SStd’’ .. 50 72 138 266 561 894 1225

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 5200.

TABLE IV.—ACCEPTANCE NUMBERS FOR FRENCH STYLE FROZEN GREEN BEANS AND WAX BEANS—GRADE A

Sample Units ×

Sample unit Size.

................................. ................................. 1×200

×2.5

1.5×200

×2.5

3×200

×2.5

6×200

×2.5

13×200

×2.5

21×200

×2.5

29×200

×2.5

Grams of Product .... ................................. ................................. 1 500 2 750 1500 3000 6500 10500 14500

TOL AQL 3 Quality Factors Acceptance Numbers

0.25 .......................... 0.153 ....................... Extraneous Vegetable Material (No.

of Pieces).

1 1 2 4 7 10 14

0.75 .......................... 0.541 ....................... Stems (No. of

stems).

3 4 6 11 20 30 41

1.25 .......................... 0.961 ....................... Major Blemishes

(Grams).

10 15 25 43 83 128 170

2.50 .......................... 2.05 ......................... Total Blemishes

[(Grams) Major

+Minor].

18 25 45 83 163 253 343

5.50 .......................... 4.80 ......................... Color Defectives

(Grams).

38 50 95 175 358 563 765

N/A ........................... N/A .......................... Character—‘‘B’’

(Grams).

N/A N/A N/A N/A N/A N/A N/A

6.75 .......................... 6.00 ......................... Character—‘‘C’’

(Grams).

45 63 115 215 440 695 945

1.75 .......................... 1.40 ......................... Character—‘‘SStd’’

(Grams).

13 18 33 58 115 178 240

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 2600.

TABLE IVa.—ACCEPTANCE NUMBERS FOR FRENCH STYLE FROZEN GREEN BEANS AND WAX BEANS—GRADE B

Sample Units ×

Sample Unit Size.

................................. ................................. 1×200

×2.5

1.5×200

×2.5

3×200

×2.5

6×200

×2.5

13×200

×2.5

21×200

×2.5

29×200

×2.5

Grams of Product .... ................................. ................................. 5001 7502 1500 3000 6500 10500 14500

TOL AQL3 Quality Factors Acceptance Numbers

0.50 .......................... 0.325 ....................... Extraneous Vegetable Material (No.

of Pieces).

2 2 4 7 13 20 26

1.50 .......................... 1.16 ......................... Stems (No. of

stems).

5 6 11 20 39 60 81

2.50 .......................... 2.05 ......................... Major Blemishes

(Grams).

18 25 45 83 163 253 343

3.75 .......................... 3.20 ......................... Total Blemishes

[(Grams) Major +

Minor].

25 38 65 120 245 383 520

10.75 ........................ 9.80 ......................... Color Defectives

(Grams).

68 95 178 338 703 1113 1520

N/A ........................... N/A .......................... Character—‘‘B’’ ....... N/A N/A N/A N/A N/A N/A N/A

20.00 ........................ 18.80 ....................... Character—‘‘C’’

(Grams).

118 168 320 620 1305 2078 2848

5.50 .......................... 4.80 ......................... Character—‘‘SStd’’

(Grams).

38 50 95 175 358 563 765

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 2600.
Federal Register / Vol. 60, No. 31 / Wednesday, February 15, 1995 / Proposed Rules 8579

TABLE IVb.—ACCEPTANCE NUMBERS FOR FRENCH STYLE FROZEN GREEN BEANS AND WAX BEANS—GRADE C

Sample Units ×

Sample unit Size.

................................. ................................. 1×200

×2.5

1.5×200

×2.5

3×200

×2.5

6×200

×2.5

13×200

×2.5

21×200

×2.5

29×200

×2.5

Grams of Product .... ................................. ................................. 1500 2750 1500 3000 6500 10500 14500

TOL AQL3 Quality Factors Acceptance Numbers

1.00 .......................... 0.733 ....................... Extraneous Vegetable Material (No.

of Pieces).

3 4 8 13 26 40 53

3.00 .......................... 2.50 ......................... Stems (No. of

stems).

8 12 21 39 78 122 165

3.75 .......................... 3.20 ......................... Major Blemishes

(Grams).

25 38 65 120 245 383 520

10.75 ........................ 9.80 ......................... Total Blemishes

[(Grams)Major +

Minor].

68 95 178 338 703 1113 1520

17.75 ........................ 16.60 ....................... Color Defectives

(Grams).

105 150 285 550 1158 1843 2523

N/A ........................... N/A .......................... Character—‘‘B’’

(Grams).

N/A N/A N/A N/A N/A N/A N/A

N/A ........................... N/A .......................... Character—‘‘C’’

(Grams).

N/A N/A N/A N/A N/A N/A N/A

12.50 ........................ 11.50 ....................... Character—‘‘SStd’’

(Grams).

75 108 205 390 813 1293 1768

1For unofficial samples.

2For use with small container sizes only.

3AQL calculated from tolerance (TOL) at 2600.

§ 52.2329 Sample size.

The sample size used to determine

whether the requirements of these

standards are met shall be as specified

in the sampling plans and procedures 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 through

52.83).

§ 52.2330 Quality requirement criteria.

(a) Lot inspection. A lot of frozen

beans is considered as meeting the

requirements for quality if:

(1) The prerequisite requirements

specified in § 52.2326 and § 52.2328,

Table I, are met; and

(2) None of the allowances for the

individual quality factors specified in

Tables II, IIa, IIb, III, IIIa, IIIb, IV, IVa,

and IVb of § 52.2328, as applicable for

the style, are exceeded.

(b) Single sample unit. Each unofficial

sample unit submitted for quality

evaluation will be treated individually

and is considered as meeting the

requirements for quality if:

(1) The prerequisites requirements

specified in § 52.2326 and § 52.2328,

Table I, are met; and

(2) The Acceptable Quality Levels in

Tables II, IIa, IIb, III, IIIa, IIIb, IV, IVa,

and IVb of § 52.2328, as applicable for

the style, are not exceeded.

Dated: February 8, 1995.

Lon Hatamiya,

Administrator.

[FR Doc. 95–3784 Filed 2–14–95; 8:45 am]

BILLING CODE 3410–02–P

DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 1230

RIN 0581–AB36

[No. LS–94–010]

Pork Promotion, Research, and

Consumer Information Act of 1985—

Increase in Assessment Rate

AGENCY: Agricultural Marketing Service,

USDA.

ACTION: Proposed rule.

SUMMARY: Pursuant to the Pork

Promotion, Research, and Consumer

Information Act of 1985 (Act) and the

Pork Promotion, Research, and

Consumer Information Order (Order)

thereunder, this proposed rule would

increase the rate of assessment of 0.35

percent of market value of porcine

animals to 0.45 percent; and adjust the

amount of assessment per pound due on

imported pork and pork products to

reflect the proposed 0.10 percent

increase in the assessment rate and the

decrease in the 1994 average price for

domestic barrows and gilts. The

proposed assessment increase and the

proposed adjustment in assessments on

imported pork and pork products would

increase annual funding of the

promotion, research, and consumer

information program by an estimated

$10 million to $12 million over a 12-

month period.

DATES: Written comments must be

received by March 17, 1995.

ADDRESSES: Send two copies of

comments to Ralph L. Tapp, Chief;

Marketing Programs Branch; Livestock

and Seed Division; Agricultural

Marketing Service (AMS), USDA; P.O.

Box 96456, Room 2624–S; Washington,

DC 20090–6456. Comments will be

available for public inspection during

regular business hours at the above

office in Room 2624 South Agricultural

Building, 14th and Independence

Avenue SW., Washington, DC.

FOR FURTHER INFORMATION CONTACT:

Ralph L. Tapp, Chief, Marketing

Programs Branch, 202/720–1115.

SUPPLEMENTARY INFORMATION:

Executive Order 12866 and Regulatory

Flexibility Act

The Department is issuing this rule in

conformance with Executive Order

12866.

This proposed rule has been reviewed

under Executive Order 12778, Civil

Justice Reform. This proposed rule is

not intended to have a retroactive effect.

The Act states that the statute is

intended to occupy the field of

promotion and consumer education

involving pork and pork products and of