(a) General. The color of the product is evaluated before complete defrosting but after any exterior frost has evaporated. After heating, adjustment in the scores may be made to reflect color variations due to heating. The color numbers refer to a color which is visually similar to the designated color in the USDA Color Standards for Frozen French Fried Potatoes. The Fry Color designations in this section are the same as those described in § 52.2392 Fry color type.

(b) Availability of color standards. The USDA Color Standard for frozen french fried potatoes cited in this subpart are official color standards which may be used also to classify the fry color of other cooked products. Information about these color standards, and their availability, may be obtained from: Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division-C&MS, U.S. Department of Agriculture, Washington, D.C., 20250.

(c) (A) Classification. Frozen french fried potatoes that have a good color may be given a score of 27 to 30 points. "Good color" means the bright, characteristic color of properly prepared frozen french fried potatoes. The fry color may be "Extra light," "Light," "Medium light," or "Medium" within the uniformity criterion in § 52.2392. After heating, the product is practically free from units which vary markedly from the criterion for the fry color of the units.

(d) (B) Classification. If the frozen french fried potatoes have a reasonably good color, a score of 24 to 26 points may be given. Frozen french fried potatoes that fall into this classification may not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means a characteristic frozen french fry potato color which may be dull but not off color. The fry color may be variable, exceeding the uniformity criterion of "Extra light," "Light," "Medium light," "Medium," "Dark." After heating, however, the variation in the fry color of the units does not seriously affect the appearance of the product.

or

Frozen

(e) (SStd.) Classification. french fried potatoes that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.2399 Uniformity of size and symmetry.

(a) General. In strip styles, the uniformity of length of normal shaped strips is not considered under this section. Such variation is considered under § 52.2394. The following definitions apply to the specified styles:

(b) Definitions—(1) Chip. In all styles except "Dices," "chip" means a piece of potato that is less than 1⁄2 inch in its greatest direct dimension. A chip in Dices style is any piece of potato that is less than one-half the volume of a normal dice. Chips are not considered small pieces for the purposes of this section.

(2) Small piece. A "small piece" in strip styles, means a strip that is less than 1 inch in length.

(3) Sliver. A "sliver" in strip styles is a strip of substantially smaller average cross-section than the predominant size of the strips and which has less than one-third of the weight of an average unit of the same length.

(4) Irregular pieces. Irregular pieces, in all styles, means pieces of potato that do not have the general conformation of the other units of the product.

(c) (A) Classification. Frozen french fried potatoes that are practically uniform in size and symmetry may be given a score of 18 to 20 points. "Practically uniform in size and symmetry" has the

(1) Strip styles. (i) Any chips present no more than slightly detract from the appearance of the product; and

(ii) Of all the product units, except chips, not more than 15 percent, by count, may consist of small pieces, slivers, and/or irregular pieces.

(2) All styles except strips. Any chips present and/or any variation in the size and shape of the potato units may no more than slightly detract from the appearance of the product.

(d) (B) Classification. If the frozen french fried potatoes are only reasonably uniform in size and symmetry a score of 16 or 17 points may be given. Frozen french fried potatoes that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably uniform in size and symmetry" has the following meanings for the styles specified:

(1) Strip styles. (i) Any chips present may not seriously detract from the appearance of the product; and

(ii) Of all the product units, except "chips," not more than 30 percent, by count, may consist of small pieces, slivers, and/or irregular pieces.

(2) All styles except strips. Any chips present and/or any variation in the size and shape of the potato units may not seriously detract from the appearance of the product.

(1) Very light surface or internal discolorations of any size;

(2) Light brown surface or internal discolorations smaller in size than the area of a circle, or the volume of a sphere, of 16 inch diameter; and

(3) Dark brown surface or internal discolorations smaller in size than the area of a circle, or the volume of a sphere, of 8 inch diameter.

(c) Minor defects. Minor defects are imperfections which detract, but not seriously so, from the appearance or edibility of the product. Among such imperfections are:

(1) Light brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 46 inch diameter but smaller in size than the area of a circle, or the volume of a sphere, of 5/16 inch diameter; and

(2) Dark brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of % inch diameter but smaller in size than the area of a circle, or the volume of a sphere, of 4 inch diameter.

(d) Minor defective. A minor defective is a unit of potato that is affected by one or more minor defects which detract, but not seriously so, from the appearance or edibility of the unit.

(e) Major defects. Major defects are imperfections of such a nature as to seriously detract from the appearance or edibility of the product. Among such imperfections are:

(1) Light brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 546 inch diameter;

(2) Dark brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 1⁄4 inch diameter; and

(3) Any condition of the potato which is offensive because of color, odor, character, or for any other reason.

(f) Major defective. A major defective is a unit of potato that is affected by one or more major defects or by any combination of major and/or minor defects so as to detract seriously from the appearance or edibility of the unit.

(g) (A) Classification. Frozen french fried potatoes that are practically free

from defects may be given a score of 18 to 20 points. "Practically free from defects" means that:

(1) Any combination of defects present (including insignificant imperfections) may no more than slightly detract from the appearance or edibility of the product;

(2) Any carbon specks present may no more than slightly detract from the appearance of the product; and

(3) The minor and major defectives that may be present in the sample unit, do not exceed the allowances in Table I or Table II of this subpart.

may be given. Frozen french fried potatoes that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects” means that:

(1) Any combination of defects present (including insignificant imperfections) does not seriously detract from the appearance or edibility of the product;

(2) Any carbon specks present do not seriously detract from the appearance of the product; and

(3) The minor and major defectives that may be present in the sample unit, do not exceed the allowances in Table I or Table II of this subpart.

(i) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (h) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [31 F.R. 6190, Apr. 22, 1966, as amended at 32 F.R. 779, Jan. 24, 1967]

§ 52.2401 Texture.

(a) General. The factor of texture is evaluated within 3 minutes after the product has been heated as specified, and while it is well above room temperature.

(b) (A) Classification. Prepared

18 defectives.

5 defectives..

28 defectives.

8 defectives.

36 defectives. 12 defectives.

french fried potatoes that possess a good texture may be given a score of 27 to 30 points. "Good texture" means that the external surfaces of the units are moderately crisp, show no noticeable separation from the inner portion, and are not excessively oily; the interior portions are well cooked, tender, and practically free from sogginess; except that shoestring style strips and dices may be moderately crisp throughout.

(c) (B) Classification. If the prepared french fried potatoes possess only a reasonably good texture a score of 24 to 26 points may be given. Frozen french

fried potatoes that fall into this classification shall not be graded above U.S. Grade B regardless of the total score for the product (this is a limiting rule). "Reasonably good texture" means that the external surfaces of the units may be slightly hard or slightly tough, show no more than a moderate separation from the interior portion, and are not excessively oily; the interior portions are well cooked, reasonably tender, and reasonably free from sogginess.

(d) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule). LOT COMPLIANCE

§ 52.2402 Ascertaining the grade of a lot.

The grade of a lot of frozen french fried potatoes covered by these standards

is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 to 52.87).

§ 52.2403 Ascertaining the length designation of a lot.

(a) This section applies to strip styles only.

(b) A lot of frozen french fried potato strips may be given a single length designation when the sample units representing the lot comply with the plan outlined in paragraph (c) of this section, in that: (1) Any number of sample units, indicated by "X", are of the designated length and/or a longer length designation; and (2) the number of sample units indicated by "D", does not exceed the acceptance number for the sample size in the sampling plan contained in this section.

(c) Plan for ascertaining the length designation of a lot:

Subpart-United States Standards for

Grades of Peeled Potatoes

SOURCE: §§ 52.2421 to 52.2433 appear at 19 F.R. 2647, May 8, 1954, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.2421 Product description.

"Peeled potatoes" are clean, sound, fresh tubers of the potato plant prepared by washing, peeling, trimming, sorting, and by proper treatment to prevent discoloration, by the use of sulfur dioxide (SO2) or other means which may be permissible under the provisions of the Federal Food, Drug, and Cosmetic Act. The product is properly packed in suitable containers and securely closed to maintain the product in a sanitary condition.

§ 52.2422 Styles of peeled potatoes.

(a) "Whole" means peeled potatoes consisting of whole potatoes that retain the approximate original conformation of the whole potato.

(b) “Whole and cut" means peeled

potatoes consisting of not less than 50 percent, by weight, of whole potatoes and the remainder cut into pieces.

(c) "Cut and whole" means peeled potatoes consisting of less than 50 percent, by weight, of whole potatoes, and the remainder cut into pieces.

(d) "Sliced" means peeled potatoes consisting of potato slices of practically uniform thickness with parallel surfaces.

(e) "Diced" means peeled potatoes consisting of cubed potatoes.

(f) "French style" or "shoestring" means peeled potatoes consisting of strips of potatoes.

(g) "Cut" means peeled potatoes cut into pieces which do not conform to any of the foregoing styles.

§ 52.2423 Grades of peeled potatoes.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of peeled potatoes that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a good color; that are practically free from defects; that possess a good texture; that are practically uniform in size; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 85 points: Provided, That the peeled potatoes may be reasonably uniform in size, if the total score is not less than 85 points.

(b) "U. S. Grade B" or "U. S. Extra Standard" is the quality of peeled potatoes that may or may not possess similar varietal characteristics; that possess a normal flavor and odor; that possess a reasonably good color; that are reasonably free from defects; that possess a reasonably good texture; that are reasonably uniform in size; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of peeled potatoes that fail to meet the requirements of U. S. Grade B or U. S. Extra Standard.

SIZES

§ 52.2424 Size of peeled whole and peeled whole and cut potatoes.

(a) The size of a round or intermediate shaped whole potato is determined by