L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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Appendix B 

NIST Handbook 133 

Section 3. Test Procedures – Packages Labeled by Volume 

Item: 

260-2: Section 3.12. Fresh Oysters Labeled by Volume 

NIST Office of Weights and Measures 

Table of Contents 

Item L&R – B Page 

Worksheet for Determining the Free Liquid and Net Volume of Oysters ..................................................................... 3 

Worksheet for Determining the Free Liquid and Net Volume of Oysters – Sample ..................................................... 4 

Drawings for an Oyster Strainer and Drain Pan ............................................................................................................ 5 

 
L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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Date: 

Worksheet for Determining the Free Liquid and Net Volume of Oysters

Report Number: 

Location (name, address): Product/Brand Identity: Manufacturer: Container 

Description: 

Lot Codes: 

1. Labeled 

Quantity: 

2. Unit of Measure: 3. Inspection Lot Size: 4. Sample Size: 

Amount of Free Liquid 

Values

Steps: Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 

1. Weight of Dry Receiving Pan 

2. Gross Weight of Package 

Reference Temperature of Oysters 

7 °C (± 1) [45 °F (± 2)] 

3. Tare Weight of Package 

4. Net Weight of Oysters & Liquid 

(Step 2 – Step 3 = ) 

5. Weight of Receiving Pan and 

Drained Liquid 

6. Weight of Free Liquid (Step 5 – 

Step 1 = ) 

7. Percentage (%) of Free Liquid 

(Step 6  Step 4 × 100 =) 

Net Volume

1. Test the oysters at the temperature of 7 °C (± 1) [45 °F (± 2)]. 

2. Establish the level of fill of the package using a depth gage. 

3. Empty and dry the package. 

4. Refill the package with water to the level of the depth gage. 

5. Record the amount of delivered water and then sum the quantities to obtain the total volume in the package. 

Quantity of Water Delivered into Package 

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 

8. Flask Size 

9. Flask Size 

10. Graduate or Cylinder

11. Graduate or Cylinder

12. Total (8 + 9 + 10 = ) 

Comments: 
L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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Date: 

December 20, 2013 Worksheet for Determining the Free Liquid and Net Volume of Oysters

Report Number: 

1 of 2 

Location (name, address): 

Superchain Market 

Main Street 

Bradenton, FL 

Product/Brand Identity: 

World’s Best Oysters – Oyster Standard 

Manufacturer: 

World’s Best Packing 

Beach Road, AL 

Container 

Description: 

Clear Plastic Tub 

Lot Codes: with metal pull top 

12/26/2012 

1. Labeled Quantity: 

12 fl. oz. (355 ml) 

2. Unit of 

Measure: 

0.001 lb 

3. Inspection Lot Size: 

206 

4. Sample Size: 

12 

Amount of Free Liquid Values

Steps: Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 

1. Weight of Dry Receiving Pan 11.841 11.841 11.841 11.841 11.841 

2. Gross Weight of Package 0.871 0.884 0.920 0.869 0.8632 

Reference Temperature of Oysters 

7 °C (± 1) [45 °F (± 2)] 44 °F 46 °F 44 °F 47 °F 45.5 °F 

3. Tare Weight of Package 0.060 0.060 0.060 0.059 0.060 

4. Net Weight of Oysters & Liquid 

(Step 2 – Step 3 = ) 0.811 0.824 0.86 0.81 0.803 

5. Weight of Receiving Pan and 

Drained Liquid 12.020 12.121 12.120 12.031 12.242 

6. Weight of Free Liquid (Step 5 – 

Step 1 = ) 0.179 0.28 0.279 0.19 0.401 

7. Percentage (%) of Free Liquid 

(Step 6  Step 4 × 100 =) 22 % 33 % 32 % 23 % 49 % 

Net Volume 

1. Test the oysters at the temperature of 7 °C (± 1) [45 °F (± 2)]. 

2. Establish the level of fill of the package using a depth gage. 

3. Empty and dry the package. 

4. Refill the package with water to the level of the depth gage. 

5. Record the amount of delivered water and then sum the quantities to obtain the total volume in the package. 

Quantity of Water Delivered into Package 

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 

8. Flask Size 

9. Flask Size 

10. Graduate or Cylinder 

11. Graduate or Cylinder 

12. Total (8 + 9 + 10 = ) 

Comments: 
L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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L&R Committee 2014 Final Report 

Appendix B – NIST Handbook 133, Item 260-2: Section 3.12. Fresh Oysters 

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