reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 188 - Lettuce Grades And Definitions Of Culls › Section 188.4 - Solidity classification

Current through Register Vol. 46, No. 28, July 10, 2024
The following terms shall be used in describing the
					 solidity of lettuce:
(a) Hard means
				  that the head is compact and solid. This term represents the highest degree of
				  solidity.
(b) Firm means that the
				  head is compact, but may yield slightly to moderate pressure.
(c) Fairly firm means that although the head
				  is not firm, it is not soft and spongy, and has good head formation and edible
				  content.
(d) Soft means that the
				  head is easily compressed or spongy.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 188 - Lettuce Grades And Definitions Of Culls › Section 188.5 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part:
(a) Similar varietal characteristics means
				  that the heads in any container have the same characteristic leaf growth. For
				  example, lettuce of the Iceberg and Big Boston types shall not be
				  mixed.
(b) Fresh means that the
				  head as a whole has normal succulence and the wrapper leaves and the outermost
				  head leaves are not more than slightly wilted.
(c) Green means that one-half or more of the
				  exterior surface of the head, exclusive of the wrapper leaves, has at least a
				  light green color.[FN2]
(d)
				  Overgrown means that heads of lettuce are no longer young and succulent, are
				  excessively hard, past the most desirable edible stage, and are readily subject
				  to, but not necessarily affected by russet spotting, pink rib and other
				  discoloration associated with aging.
(e) Burst means that the head is split or
				  broken open.
(f) Ribby means that
				  the midribs of the head leaves are so prominent that they materially detract
				  from the appearance of the head.
(g) Doubles means two heads on the same
				  stem.
(h) Injury means any specific
				  defect described in this section; or an equally objectionable variation of any
				  one of these defects, any other defect, or any combination of defects, which
				  noticeably detracts from the appearance, or the edible or shipping quality of
				  the lettuce. The following specific defects shall be considered as injury:
(1) Tipburn when more than two spots of
				  tipburn occur anywhere in the compact portion of the head or:
(i) at shipping point when the aggregate area
				  of discernible tipburn regardless of color exceeds that of a rectangle one inch
				  in length and one-fourth inch in width; and
(ii) en route or at destination when the
				  aggregate area of tipburn of a light buff[FN3] or darker color exceeds that of
				  a rectangle one inch in length and one-fourth inch in width.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 188 - Lettuce Grades And Definitions Of Culls › Section 188.6 - Culls

Current through Register Vol. 46, No. 28, July 10, 2024
Culls as applied to lettuce, means any lot of lettuce which
					 contains:
(a) more than a total of 15
				  percent of heads which are seriously damaged by any means;
(b) more than a total of eight percent
				  serious damage by permanent defects; or
(c) more than a total of seven percent of
				  heads which are effected by decay on any portion of the head, exclusive of
				  wrapper leaves.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.1 - Use of "u.s." prefix

Current through Register Vol. 46, No. 28, July 10, 2024
In describing or marking lettuce, packed or repacked within
					 this State and offered for sale on a graded basis the letters "U.S." may be
					 prefixed to any of the grade terms, and when so prefixed the lettuce to which
					 they relate shall be regarded as represented as graded according to New York
					 official lettuce grades.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.2 - Cull lettuce

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Any lot of cull lettuce, regardless of place of origin, when sold or offered
				  for sale in this State shall be definitely represented as cull lettuce. Every
				  invoice rendered in connection with the sale of cull lettuce shall describe the
				  lettuce as culls.
(b) All required
				  marks or labels designating cull lettuce on containers, on display signs used
				  in connection with bulk displays, or on individually wrapped heads, shall be in
				  letters at least 1 1/2 inches in height.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.3 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part:
(a) The words closed package mean a crate,
				  box, carton or other container, the contents of which cannot be adequately
				  inspected without opening.
(b) The
				  word lettuce means iceberg type lettuce.
(c) The words good delivery standards mean,
				  in connection with the use of the official lettuce grades, shipments of lettuce
				  enroute or at destination of lettuce and at retail sale may contain an average
				  of not more than three percent condition defects, including not more than two
				  percent decay affecting any portion of the head exclusive of wrapper leaves in
				  excess of the destination tolerances provided for the applicable grade in the
				  official New York or U. S. standards for grades of lettuce. (For example, the
				  No. 1 grade provides a 12 percent tolerance for damage at destination. If a lot
				  contains five percent damage by permanent grade factors, seven percent of the
				  tolerance can be applied to damage by condition factors. The additional three
				  percent tolerance would then allow a total of 10 percent damage by condition
				  factors in this shipment at retail destination and at retail sale.)
(d) The words fairly uniform in size mean
				  that not more than 10 percent, by count, of the heads in any container may vary
				  appreciably in size from the standard size head for the count pack.
(e) The words excessively tightly packed mean
				  that heads are packed so tightly as to cause distortion or crushing of the
				  heads or breaking of the midribs. The packing of 24 heads of 18 size in a
				  standard cardboard lettuce container would result in an excessively tight
				  pack.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.4 - Branding

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Each closed
				  package of lettuce when sold, exposed for sale or transported for sale shall be
				  plainly and conspicuously marked to show:
(1)
				  That such lettuce is "cull lettuce," if such is the fact.
(2) The number of heads of lettuce contained
				  therein.
(3) That the package was
				  vacuum-cooled, if such is the fact.
(4) The name and address of the packer or
				  repacker.
The cull identification requirement of paragraph (1) of
					 this Subpart shall not apply to closed packages of lettuce which are being held
					 for sale at retail in the retailer's own storage facilities or which are being
					 transported from such storage facilities to stores operated by such
					 retailer.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.5 - Packaging requirements

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Heads of lettuce shall be fairly uniform in size and tightly but not
				  excessively tightly packed in uniform layers in the containers according to
				  approved and recognized methods.
(b) The standard size head for a two-dozen
				  pack is that size head having four wrapper leaves, which will pack tightly but
				  not excessively tightly three rows with four heads of uniform size in each row
				  in a layer in a standard cardboard container. Heads having lesser or greater
				  number of wrapper leaves which can be packed as specified herein are considered
				  equivalent in size to a standard size head with four wrapper leaves.
(c) In order to allow for variations incident
				  to proper packing, not more than a total of 10 percent of the containers in any
				  lot may fail to meet the packaging requirements.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.6 - Deceptive branding and labeling of packages

Current through Register Vol. 46, No. 28, July 10, 2024
The sale or transporting for sale of lettuce in open or
					 closed packages, or unwrapped lettuce is forbidden if the branding,
					 representation as to grade, or any statement, design or device appearing on the
					 label, package or bulk display shall be false or misleading in any particular.
					 However, the representation as to the official grades of shipment of lettuce at
					 retail destination will not be false or misleading if in compliance with good
					 delivery standards.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.7 - Vacuum-cooled

Current through Register Vol. 46, No. 28, July 10, 2024
(a) When lettuce is
				  represented as having been vacuum-cooled, or required to be vacuum-cooled under
				  the provisions of article 13-C of the Agriculture and Markets Law, the lettuce
				  shall have been properly vacuum-cooled by recognized and approved vacuum
				  cooling equipment which reduces the core temperature of lettuce to 36 degrees
				  or less when the vacuum cooling process is completed. Temperature of head
				  lettuce reported shall be the temperature taken near the center of the head
				  with thermometer which has previously been cooled to the approximate
				  temperature of the lettuce.
(b) Any
				  person selling, offering for sale or transporting for sale, within this State,
				  lettuce represented as having been vacuum-cooled, or required to be
				  vacuum-cooled under the provisions of article 13-C of the Agriculture and
				  Markets Law shall be required upon request to produce a certificate issued by
				  the vacuum cooling firm showing the name of the applicant, date, hour and
				  location where the vacuum cooling took place and the temperature of the product
				  immediately after it was precooled; also the trailer or truck license
				  number.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.8 - Invoice or bill of sale required

Current through Register Vol. 46, No. 28, July 10, 2024
Any person selling, offering for sale or transporting for
					 sale lettuce within this State shall be required upon request, to produce an
					 invoice or bill of sale covering the sale of such lettuce.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter C - Apples and Lettuce › Part 189 - Rules And Regulations Relating To Lettuce › Section 189.9 - Standard weight

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  The following weight requirements may be used in connection with grade: lettuce
				  packed in standard lettuce containers shall have a net weight of not less than
				  42 pounds (19 kg) and not more than 50 pounds (23 kg).
(b) In order to allow for variations incident
				  to proper packing, not more than a total of five percent of the containers in
				  any lot may fail to meet the requirements of standard weight.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.1 - General provisions

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  The grades set forth in this Part are applicable to edible shell eggs in "lot"
				  quantities rather than on a "individual" egg basis. A lot may contain any
				  quantity of two or more eggs.
(b)
				  Terms used in this Part that are defined in the standards for quality of
				  individual shell eggs have the same meaning in this Part as in those
				  standards.
(c) Aggregate tolerances
				  are permitted within each grade only as an allowance for variable efficiency
				  and interpretation of graders, normal changes under favorable conditions during
				  reasonable periods between grading, and reasonable variation of graders'
				  interpretation.
(d) As used in this
				  Part, case means 30-dozen egg cases as used in commercial practices in the
				  United States.
(e) Substitution of
				  higher qualities for the lower qualities specified is permitted.
(f) The percentage requirements for grades as
				  set forth in sections
				  190.2
				  and
				  190.3  of this Part shall
				  be applicable.
(g) No grade means
				  eggs of possible edible quality that fail to meet the requirements of an
				  official grade or that have been contaminated by smoke, chemicals, or other
				  foreign material which has seriousy affected the character, appearance, or
				  flavor of the eggs.
(h) All shell
				  eggs when sold or exposed for sale to the consumers for human consumption shall
				  be sold or exposed for sale on the basis of the grades set forth in this
				  Part.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.2 - New york state consumer grades

Current through Register Vol. 46, No. 28, July 10, 2024
The prefixes "N.Y.", "New York" or "New York State" may be
					 used in conjunction with the official grades of shell eggs established by
					 section
					 190.1  of this
					 Part.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.3 - Grades

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Grade AA.
(1) N.Y. Consumer Grade AA (at origin) shall
				  consist of eggs which are at least 87 percent AA quality. The maximum tolerance
				  of 13 percent which may be below AA quality may consist of A or B quality in
				  any combination except that within the tolerance for B quality not more than
				  one percent may be B quality due to air cells over 3/8 inch, blood spots
				  (aggregating not more than 1/8 inch in diameter) or serious yolk defects. Not
				  more than five percent (seven percent for Jumbo size) checks are permitted and
				  not more than 0.50 percent leakers, dirties, or loss (due to meat or blood
				  spots) in any combination, except that such loss may not exceed 0.30 percent.
				  Other types of loss are not permitted.
(2) N.Y. Consumer Grade AA (destination)
				  shall consist of eggs which are at least 72 percent AA quality. The remaining
				  tolerance of 28 percent shall consist of at least 10 percent A quality and the
				  remainder shall be B quality, except that within the tolerance for B quality
				  not more than one percent may be B quality due to air cells over 3/8 inch,
				  blood spots (aggregating not more than 1/8 inch in diameter) or serious yolk
				  defects. Not more than seven percent (nine percent for Jumbo size) checks are
				  permitted and not more than one percent leakers, dirties, or loss (due to meat
				  or blood spots) in any combination, except that such loss may not exceed 0.30
				  percent. Other types of loss are not permitted.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.4 - The summary of New York consumer grades

Current through Register Vol. 46, No. 28, July 10, 2024
Grades for shell eggs follow as Table I and Table II of
					 this section:
Table I - Summary of N.Y. Consumer Grades for Shell
					 Eggs
N.Y. Consumer Grade
								  (origin)
Quality1
								  Required
Tolerance Permitted
								  2
Percent
Quality
Grade AA
87 percent AA
Up to 13
A or B5
not over 5
Checks6
Grade A
87 percent A
Up to 13
B5
or better
Not over 5
Checks6
Grade B
90 percent B
Not over 10
or better
Checks
N.Y. Consumer Grade
								(destination)
Quality1
								Required
Tolerance
								Permitted2
Percent
Quality
Grade AA
72 percent AA
Up to 284
A or B5
Not over 7
Checks6
Grade A
82 percent A
Up to 18
B5
or better
Not over
7 Checks6
Grade B
90 percent B
Not over
or better
10 Checks
1In lots of two or more cases,
					 see Table II of this section for tolerances for an individual case within a
					 lot.
2For the N.Y. consumer grades
					 (at origin), a tolerance of 0.50 percent leakers, dirties, or loss (due to meat
					 or blood spots) in any combination is permitted except that such loss may not
					 exceed 0.30 percent. Other types of loss are not permitted.
3For the N.Y. consumer grades
					 (destination), a tolerance of one percent leaders, dirties, or loss (due to
					 meat or blood spots) in any combination is permitted except that such loss may
					 not exceed 0.30 percent. Other types of loss are not permitted.
4For N.Y. Grade AA at
					 destination, at least 10 percent must be A quality or better.
5For N.Y. Grade AA and A at
					 origin and destination within the tolerances permitted for B quality, not more
					 than one percent may be B quality due to air cells over 3/8 inch, blood spots
					 (aggregating not more than 1/8 inch in diameter), or serious yolk
					 defects.
6For N.Y. Grades AA and A jumbo
					 size eggs, the tolerance for checks at origin and destination is seven percent
					 and nine percent respectively.
Table II - Tolerance for Individual Case Within a
					 Lot
N.Y. Consumer
								Grade
Case quality
Origin (percent)
Destination
								(percent)
Grade AA
AA (min.)
77
62
A or B
13
28
Check (max.)
10
10
Grade A
A (min.)
77
72
B
13
18
Check (max.)
10
10
Grade B
B(min.)
80
80
Check (max.)
20
20
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.5 - Weight classes.[1]

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  The weight classes for consumer grades for shell eggs shall be as follows and
				  shall apply to all consumer grades:
Size or Weight
								Class
Minimum Net Weight Per
								Dozen
Minimum Net Weight Per 30
								Dozen
Weight for Individual Eggs at Rate Per
								Dozen
Jumbo
30
56
29
Extra Large
27
50 1/2
26
Large
24
45
23
Medium
21
39 1/2
20
Small
18
34
17
Peewee
15
28
-
(b)
				  A lot average tolerance of 3.3 percent for individual eggs in the next lower
				  weight class is permitted as long as no individual case within the lot exceeds
				  five percent.
Footnotes
1 These weight classes are the same as those of the United
					 States Department of Agriculture as required by
					 Public Law
					 91-597.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.6 - Standards for quality of individual shell eggs

Current through Register Vol. 46, No. 28, July 10, 2024
(a) AA quality. The shell must be clean,
				  unbroken and practically normal. The air cell must not exceed 1/8 inch in
				  depth, may show unlimited movement and may be free or bubbly. The white must be
				  clear and firm so that the yolk is only slightly defined when the egg is
				  twirled before the candling light. The yolk must be practically free from
				  apparent defects.
(b) A quality.
				  The shell must be clean, unbroken and practically normal. The air cell must not
				  exceed 3/16 inch in depth, may show unlimited movement, and may be free or
				  bubbly. The white must be clear and at least reasonably firm so that the yolk
				  outline is only fairly well defined when the egg is twirled before the candling
				  light.
(c) B quality. The shell
				  must be unbroken, may be abnormal, and may have slightly stained areas.
				  Moderately stained areas are permitted if they do not cover more than 1/32 of
				  the shell surface if localized, or 1/16 of the shell surface if scattered. Eggs
				  having shells with prominent stains or adhering dirt are not permitted. The air
				  cell may be over 3/16 inch in depth, may show unlimited movement, and may be
				  free or bubbly. The white may be weak and watery so that the yolk outline is
				  plainly visible when the egg is twirled before the candling light. The yolk may
				  appear dark, enlarged, and flattened, and may show clearly visible germ
				  development. It may show other serious defects that do not render the egg
				  inedible. Small blood spots or meat spots (aggregating not more than 1/8 inch
				  in diameter) may be present.
(d)
				  Dirty. An individual egg that has an unbroken shell with adhering dirt or
				  foreign material, prominent stains, or moderate stains covering more than
				  1/32of the shell surface if localized, or 1/16 of the shell surface if
				  scattered.
(e) Check. An individual
				  egg that has a broken or cracked shell but with its shell membranes in tact and
				  the contents of which do not leak. A "check" is considered to be lower in
				  quality than a "dirty".
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.7 - Terms descriptive of shell

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Clean. A shell that is free from foreign
				  material and from stains or discolorations that are readily visible. An egg may
				  be considered clean if it has only very small specks or stains, if such specks
				  or stains are not of sufficient number or intensity to detract from the
				  generally clean appearance of the egg. Eggs that show traces of processing oil
				  on the shell are considered clean unless otherwise soiled.
(b) Dirty. An individual egg that has an
				  unbroken shell with adhering dirt or foreign material, prominent stains, or
				  moderate stains covering more than 1/32 of the shell surface if localized, or
				  1/16 of the shell surface if scattered.
(c) Practically normal (AA or A quality). A
				  shell that approximates the usual shape and that is of good even texture and
				  strength and is free from rough areas or thin spots. Slight ridges and rough
				  areas that do not materially affect the shape, texture and strength of the
				  shell are permitted.
(d) Abnormal
				  (B quality). A shell that may be somewhat unusual or decidedly misshapen or
				  faulty in soundness or strength or that may show pronounced ridges or thin
				  spots.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.8 - Terms descriptive of the air cell

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Depth of air cell (air spaces between
				  shell membranes, normally in the large end of the egg). The depth of the air
				  cell is the distance from its top to its bottom when the egg is held air cell
				  upward.
(b) Free air cell. An air
				  cell that moves freely toward the uppermost point in the egg as the egg is
				  rotated slowly.
(c) Bubbly air
				  cell. A ruptured air cell resulting in one or more small separate air bubbles
				  usually floating beneath the main air cell.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.9 - Terms descriptive of the white

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Clear. A white that is free from
				  discolorations or from any foreign bodies floating in it. (Prominent chalazas
				  should not be confused with foreign bodies such as spots or blood
				  clots.)
(b) Firm (AA quality). A
				  white that is sufficiently thick or viscous to prevent the yolk outline from
				  being more than slightly defined or indistinctly indicated when the egg is
				  twirled. With respect to a broken-out egg, a firm white has a haugh unit value
				  of 72 or higher when measured at a temperature between 45° and 60°
				  F.
(c) Reasonably firm (A quality).
				  A white that is somewhat less thick or viscous than a firm white. A reasonable
				  firm white permits the yolk to approach the shell more closely which results in
				  a fairly well defined yolk outline when the egg is twirled. With respect to a
				  broken-out egg, a reasonably firm white has a haugh unit value of 60 to 72 when
				  measured at a temperature between 45° and 60° F.
(d) Weak and watery (B quality). A white that
				  is weak, thin and generally lacking in viscosity. A weak and watery white
				  permits the yolk to approach the shell closely, thus causing yolk outline to
				  appear plainly visible and dark when the egg is twirled. With respect to a
				  broken- out egg, a weak and watery white has a haugh unit value lower than 60
				  when measured at a temperature between 45° and 60° F.
(e) Blood spots or meat spots. Small blood
				  spots or meat spots (aggregating not more than 1/8 inch in diameter) may be
				  classified as B quality. If larger, or showing diffusion of blood into the
				  white surrounding a blood spot, the egg shall be classified as loss. Blood
				  spots shall not be due to germ development. They may be on the yolk or in the
				  white. Meat spots may be blood spots which have lost their characteristic red
				  color or tissue from the reproductive organs.
(f) Bloody white. An egg, the white of which
				  has blood diffused through it. Such condition may be present in new-laid eggs.
				  Eggs with bloody whites are classed as loss.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.10 - Terms descriptive of the yolk

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Outline slightly defined (AA quality). A
				  yolk outline that is indistinctly indicated and appears to blend into the
				  surrounding white as the egg is twirled.
(b) Outline fairly well defined (A quality).
				  A yolk outline that is discernible but not clearly outlined as the egg is
				  twirled.
(c) Outline plainly
				  visible (B quality). A yolk outline that is clearly visible as a dark shadow
				  when the egg is twirled.
(d)
				  Enlarged and flattened (B quality). A yolk in which the yolk membranes and
				  tissues have weakened and/or moisture has been absorbed from the white to such
				  an extent that the yolk appears definietly enlarged and flat.
(e) Practically free from defects (AA or A
				  quality). A yolk that shows no germ development but may show other very slight
				  defects on its surface.
(f) Serious
				  defects (B quality). A yolk that shows well developed spots or areas and other
				  serious defects, such as olive yolks, which do not render the egg
				  inedible.
(g) Clearly visible germ
				  development (B quality). A development of the germ spot on the yolk of a
				  fertile egg that has progressed to a point where it is plainly visible as a
				  definite circular area or spot with no blood in evidence.
(h) Blood due to germ development. Blood
				  caused by development of the germ in a fertile egg to the point where it is
				  visible as definite lines or as a blood ring. Such an egg is classified as
				  inedible.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.11 - General terms

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Loss. An egg that is inedible, smashed, or broken so that contents are leaking,
				  cooked, frozen, contaminated, or containing bloody whites, large blood spots,
				  large unsightly meat spots, or other foreign material.
(b) Inedible eggs. Eggs of the following
				  descriptions are classed as inedible: black rots, yellow rots, white rots,
				  mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck
				  yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo
				  chicks (at or beyond the blood ring stage), and any eggs that are adulterated
				  as such term is defined pursuant to the Federal Food, Drug and Cosmetic
				  Act.
(c) Leaker. An individual egg
				  that has a crack or break in the shell and shell membranes to the extent that
				  the egg contents are exuding or free to exude through the shell.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.12 - Summary for quality of individual shell eggs

Current through Register Vol. 46, No. 28, July 10, 2024
Specifications for Each Quality Factor
Quality Factor
AA Quality
A Quality
B Quality
Shell
Clean
Clean
Clean to slightly
								stained*
Unbroken
Unbroken
Unbroken
Practically normal
Practically normal
Abnormal
Air Cell
[ inch or less in depth
3/16 inch or less in
								depth
Over
								3/16 inch in depth
Unlimited movement and free or bubbly
Unlimited movement and free or bubbly
Unlimited movement and free or bubbly
White
Clear
Clear
Weak and watery
Firm
Reasonably firm
Small blood and meat spots
								present**
Yolk
Outline slighty defined
Outline fairly well defined
Outline plainly visible
Practically free
Practically free
Enlarged and flattened
from defects
from defects
Clearly visible germ development but no blood. Other
								serious defects
For eggs with dirty or broken shells, the standards of
					 quality provide two additional qualities. These are:
Dirty
Check
Unbroken. Adhering dirt or foreign material,
								prominent stains, moderate stained areas in excess of B quality.
Broken or cracked shell but membranes intact, not
								leaking.
Footnotes
* Moderately stained areas permitted (1/32 of surface if
					 localized, or 1/16 if scattered).
** If they are small (aggregating not more than 1/8 inch in
					 diameter).
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 190 - Standards, Grades And Sizes For Shell Egg › Section 190.13 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.1 - Eggs unfit for human food

Current through Register Vol. 46, No. 28, July 10, 2024
Loss and inedible eggs shall be determined to be unfit for
					 human food and shall not be sold, offered for sale, or exposed for sale for
					 human food.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.2 - Sales; misrepresentation

Current through Register Vol. 46, No. 28, July 10, 2024
No person shall sell or offer for sale, or advertise for
					 sale, eggs for human consumption if the package containing them or the label on
					 them, or any advertising accompany them, shall bear any statement or device
					 regarding the eggs which may be false or misleading in any
					 particular.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.3 - Sale of eggs to consumers

Current through Register Vol. 46, No. 28, July 10, 2024
Any person exposing for sale or offering for sale to a
					 consumer eggs other than those of his own production shall give notice of the
					 exact grade and size of the eggs in the following manner:
(a) If the eggs are offered for sale in
				  cartons or other containers by plainly and conspicuously printing or writing on
				  each carton or container the exact grade and size.
(b) If the eggs are offered or displayed for
				  sale in bulk, by plainly and conspicuously indicating the exact grade and size
				  by a placard exhibited among or closely adjacent to the eggs.
(c) The term "consumer" whenever used in this
				  Part shall mean any person purchasing eggs for his or her own family use or
				  consumption, or a restaurant, hotel, boarding house, bakery or other
				  institution purchasing eggs for serving to guests or patrons, or for its or
				  their use in cooking or baking.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.4 - Sale of eggs to retailers or wholesalers

Current through Register Vol. 46, No. 28, July 10, 2024
(a) For the purpose of this Part, a retailer
				  or wholesaler shall be deemed to be any person, firm or corporation buying eggs
				  for the purpose of resale.
(b) Any
				  person selling eggs other than those of his own production shall furnish to the
				  retailer or wholesaler an invoice prior to or accompanying the delivery of
				  eggs.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.5 - Invoiced lots listed separately; grade and size stated

Current through Register Vol. 46, No. 28, July 10, 2024
(a) As used in section
				  191.4 
				  and this section, an "invoice" shall mean a statement bearing the name and
				  address of the wholesaler, the name and address of the retailer, the date of
				  delivery and the grade and size of each lot of eggs.
(b) Each lot of eggs covered by an invoice
				  must be listed separately and the grade and size for each lot stated.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.6 - Legibly marked grade and size

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The marking of grade and size upon any
				  placard as to eggs offered or displayed for sale shall be legible printing or
				  writing in letters not less than three-eighths inch in height.
(b) The mark of grade and size upon any
				  carton, bag or other container in which eggs are exposed for sale shall be in
				  legible printing or writing at least equal in height to all other required
				  markings or not less than three-eighths inch in height.
(c) Grade and size statements on placards,
				  cartons, bags or other containers shall not be abbreviated.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.7 - Advertising

Current through Register Vol. 46, No. 28, July 10, 2024
Any advertisement of eggs for sale at a given price shall
					 plainly and conspicuously indicate the grade and size.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.8 - "fresh" not grade substitute

Current through Register Vol. 46, No. 28, July 10, 2024
The use of the term "fresh" or any other term of similar
					 import shall not be deemed to be a substitute for grade designation. The term
					 "fresh" may not be applied to any lot of eggs which is below the requirements
					 for Grade A.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.9 - Terms

Current through Register Vol. 46, No. 28, July 10, 2024
Terms used in this Part shall have the same meaning as
					 those defined in Part 190.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 191 - Rules And Regulations Relating To Shell Eggs › Section 191.10 to 191.11 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 192 - Proper Disposal Of Certain Agricultural Products › Section 192.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part:
(a) Commissioner means the Commissioner of
				  Agriculture and Markets of the State of New York and any officer or employee of
				  the New York State Department of Agriculture and Markets duly delegated
				  pursuant to section 17  of the Agriculture and Markets
				  Law.
(b) Compliance agreement means
				  an agreement approved by the commissioner and executed by any establishment as
				  defined in this Part that sells, offers for sale or distributes any food
				  product in the State, covering handling and disposal of culls or waste piles of
				  onions or potatoes not produced in New York State.
(c) Cull means onions or potatoes not
				  produced in New York State which fall below the official standard or grade of
				  quality for such product.
(d)
				  Department means the New York State Department of Agriculture and
				  Markets.
(e) Establishment means
				  farms, wholesale packers, re-packers, processors and grower-shippers utilizing
				  raw onions or potatoes not produced in New York State.
(f) Inspector means an inspector of the New
				  York State Department of Agriculture and Markets.
(g) Proper disposal means the method or
				  methods by which culls or waste piles are eliminated in accordance with this
				  Part.
(h) State means the State of
				  New York.
(i) Waste pile means any
				  non-containerized solid, non-flowing waste, consisting entirely or in part of
				  onions or potatoes not produced in New York State that are gathered for proper
				  disposal.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 192 - Proper Disposal Of Certain Agricultural Products › Section 192.2 - Proper disposal methods

Current through Register Vol. 46, No. 28, July 10, 2024
The following are proper disposal methods for the
					 elimination of culls or waste piles consisting entirely or in part of onions or
					 potatoes not produced in New York State.
(a) Composting.
(1) Composting of culls and waste piles may
				  be done at any time.
(2) Compost
				  piles shall be turned, mixed and otherwise maintained and managed in accordance
				  with prevailing best management practices as established by Cornell University
				  Waste Management Institute or its successors.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 192 - Proper Disposal Of Certain Agricultural Products › Section 192.4 - Records

Current through Register Vol. 46, No. 28, July 10, 2024
Any establishment, as defined in this Part, that sells,
					 offers for sale or distributes any onions or potatoes not produced in New York
					 State shall compile, maintain and make available for inspection, for a period
					 of two years, records of the disposal of culls or waste piles on a form or
					 forms prescribed by the commissioner.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter D - EGGS (ARTICLE 13-A AGRICULTURE AND MARKETS LAW) › Part 192 - Proper Disposal Of Certain Agricultural Products › Section 192.3 - Conditions governing the proper disposal of culls or waste piles

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Any
				  establishment, as defined in this Part, that disposes of culls or waste piles
				  in accordance with these regulations may, at the discretion of the department,
				  be subject to inspection of such disposal.
(b) The disposal of culls or waste piles
				  shall be done in accordance with this Part or pursuant to a compliance
				  agreement.
(c) The department shall
				  not be responsible for any cost incident to inspection and disposal of any
				  culls or waste piles pursuant to this Part, other than the services of the
				  inspector.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter E - Grapes (Article 13-B Agriculture and Markets Law) › Part 195 - Standards For Grapes › Section 195.1 - Grades

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
(1) U.S. Fancy Table grapes shall consist of
				  grapes of one variety which are well colored, mature, firmly attached to
				  capstems, not shattered, split, crushed, dried, wet or soft; which are free
				  from mold, decay, mildew, berry moth, russeting, hail, and from damage caused
				  by freezing, disease, insects, or other means. Not less than 50 percent of the
				  bunches in any container shall be compact and the remainder shall be fairly
				  compact. Bunches shall not be excessively small, excepting that compact
				  portions of bunches consisting of no less than five berries may be used to fill
				  open spaces between whole bunches.
(2) Berries of the Concord, Worden, Champion
				  and other varieties of similar size shall have a minimum diameter of not less
				  than nine-sixteenths of an inch, measured through the widest portion of the
				  cross section.
(3) In order to
				  allow for variations incident to proper grading and handling, not more than a
				  total of 10 percent, by weight, of the berries in any container may fail to
				  meet the requirements of this grade, but not more than five percent shall be
				  allowed for berries which are seriously damaged. Of this tolerance for serious
				  damage, not more than one-fifth, or one percent, shall be allowed for berries
				  affected by mold or decay, and not over two-fifths, or two percent, shall be
				  allowed for dried berries or those affected by berry moth. In addition, not
				  more than five percent, by weight, of the bunches in any container may be
				  straggly, and not more than one- tenth, by weight, of the bunches in any
				  container may have more than 10 percent of berries which do not meet the size
				  requirement.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter E - Grapes (Article 13-B Agriculture and Markets Law) › Part 195 - Standards For Grapes › Section 195.2 - Mixed varieties

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Any lot of grapes consisting of more than one variety which meets all other
				  requirements of "U.S. Fancy Table," "U.S. No. 1 Table" or "U.S. No. 1 Juice"
				  may be designated as "U.S. Fancy Table Mixed," "U.S. No. 1 Table Mixed," "U.S.
				  No. 1 Juice Mixed."
(b)
				  Unclassified. Grapes which are not graded in conformity with the foregoing
				  grades may be designated as "Unclassified."
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter E - Grapes (Article 13-B Agriculture and Markets Law) › Part 195 - Standards For Grapes › Section 195.3 - Definitions of terms

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Subchapter:
(a) Mature means that the grapes are juicy,
				  palatable, and have reached that stage of development at which the skin of the
				  berry easily separates from the pulp. Frozen, or slightly frosted stock should
				  not be confused with mature stock.
(b) Well colored means that the berries shall
				  show full color characteristic of the variety.
(c) Fairly well colored means that not less
				  than 75 percent, by weight, shall show full color characteristic of the
				  variety. Twenty five percent may show partially or poorly colored berries which
				  are not characteristic of immature berries.
(d) Shattered berries means berries which
				  have separated from the bunch.
(e)
				  Compact bunches means well filled bunches, with no open spaces.
(f) Fairly compact means that the bunches are
				  well filled but that the berries are not closely spaced as in "compact
				  bunches."
(g) Damage means any
				  injury which materially affects the appearance or the edible or shipping
				  quality. Mildew which affects the appearance of the berries shall be considered
				  as damage, but berries shall not be regarded as damaged by mildew which are
				  firmly attached to the stems and which have only slight traces of mildew on the
				  inside of the bunch where it does not affect the appearance of the
				  berries.
(h) Serious damage means
				  that the defects taken singly or collectively seriously affect the market
				  quality.
(i) Straggly means a
				  decidedly open bunch with large open spaces and very few berries. Small,
				  immature shotberries, characteristic of the Worden variety, should be
				  disregarded unless they are excessive in number and detract materially from the
				  appearance of the lot.