freefrom products... · 2003. 10. 30. · quality standards (3) thequality standardsfor...

Quality factor

Extra Choice Grade

Choice Grade

Standard GradeShall comply withone of thefollowing minima:

(i) Vegetable

Packed to capacity

Packed to capacity

Packed to capacityquantity

ii Drained mass

60%

60%

60%(d)

Preparation

(i)

Shall be free from

(i) to (v) as for Extra

(i) to (v) as for Extradefects

Choice Grade

Choice Grade(ii)

Shall be properlypeeled, trimmed andfree from residualpeel

(iii) Dice shall be cleanlycut andmore or lesscube-shaped

(iv) All styles shall becleanly cut

(v) Shall be free fromend slices, blotches,stains, black internaldiscolouration orscab

(e)

Colour

Shall retain agood

Asfor Extra Choice

Asfor Extra Choicenatural red colour after

Grade

Gradeprocessing

(f)

Uniformity of slice

Uniform

Reasonably uniform

Asfor Choice Gradethickness in any

except in the case ofone container

uneven pieces(g)

Uniformity of

Uniform

Reasonably uniform

As for Choice Gradeshape and size in

except in the case ofan one container

uneven pieces(h)

Chips in dice,

Shall be free from chips

As for Extra Choice

Shall be reasonablywholes, radially

Grade

free from chipscut pieces orslices

i

Foreign matter

None

None

None(j)Extraneous vege-Practically freeFairly freeReasonably free

table matter

Permissible deviations

(4)

Themaximum permissible deviations are as follows:

Quail

factor

Extra Choice Grade

Choice Grade

Standard Grade(a) Preparation :

(i) Wholes and ra-

10%: Provided that

15%

30%dially cut

where 10% results in apieces (by

fraction of a unit, notnumber)

more than one unitmay show defects

(ii) Dice and grated

3%

6%

8%(by mass)

Quail

factor

Extra Choice Grade

Choice Grade

Standard Grade

(iii) Slices (by

5%

10%

15%mass

(b) Chips:

(i) In wholes, ra-

10%

15%

20%dially cutpieces or slices(by mass)

(ii) In dice (by

7%

15%

25%mass

(c)

Broken and un-

15%30% 50%even slices (bymass

CANNED CARROTS

21 .

The quality requirements for canned carrots are as follows:

Styles andstandards for styles

(1)

(a)

Canned carrots shall be presented as one of the following styles :

(i) Whole(ii)

Baby whole(iii) Halved(iv) Quartered(v)

Sliced lengthwise(vi)

Sliced or Ring cut'

(vii) Diced(viii)

Julienne, French style or Shoestring(ix)

Doubled diced(x)

Chunks or pieces(xi)

Finger cut

(b)

(i)

Wholecarrots -

(aa)

shall consist of conical of cylindrical cultivars - consisting ofcarrots which, after processing, retain their approximate originalconformation . The largest diameter of the carrots shall notexceed 30 mm. The variation in diameter between the largestcarrot and smallest carrot shall not exceed 3:1 ; and

(bb)

shall consist of spherical cultivars - consisting of fully maturecarrots of a roundish shape of which the largest diameter shallnot exceed 45 mm.

(ii)

Baby whole carrots -

(aa)

shall consist of conical or cylindrical cultivars - consisting ofwhole carrots which have a diameter of not more than 23 mmand are not longer than 100 mm ; and

(bb)

shall consist of spherical cultivars - consisting of whole carrots

which have a diameter of not more than 18 mm in anydirection .

(iii)

Halved carrots shall consist of carrots bisected by cutting through thelongitudinal axis so that two approximately equal halves result .

(iv)

Quartered carrots shall consist of carrots cut into four approximatelyequal sections by two cuts at right angles through the longitudinal axis .

(v)

Sliced lengthwise carrots shall consist of carrots which have been slicedlongitudinally, either smooth or corrugated, into four or more pieces ofapproximately equal size . Not less than 20 mm long and not less than5 mm in width measured at the maximum width.

(vi)

Sliced or Ring cut carrots shall consist of carrots which have been cut,either smooth or corrugated, at right angles to the longitudinal axis, intorings having amaximum thickness of 12 mm and amaximum diameterof 50 mm .

(vii)

Diced carrots shall consist of carrots cut into approximate cubes withedges not exceeding 12,5 mm .

(viii)

Julienne, French style, or Shoestring carrots shall consist of carrots cutlongitudinally, either smooth or corrugated, into strips . The crosssection shall not exceed 5 mm (measured at the longest side of thecross section) .

(ix)

Doubled diced carrots shall consists of sections of carrots cut into uni-formly shaped units having a cross section that is square and of whichthe longest dimension is approximately twice that of the shortest dimen-sion - the shortest dimension not exceeding 12,5 mm.

(x)

Chunks or pieces carrots shall consist of whole carrots cut crosswiseinto sections having a thickness greater than 10 mm or whole carrotswhich are halved and then cut crosswise into sections or sections ofcarrots that may be irregular in shape and size and which are largerthan ring cut or double diced.

(xi)

Finger cut carrots shall consist of whole carrots cut into pieces not lessthan 40 mm long and a diameter not more than 23 mm.

Types of Pack

(2)

Canned carrots shall be presented in one of the following packs:

(a)

"Uquid pack" when a liquid medium is used ; or

(b)

"Vacuum pack" or "Vacuum packed" if liquid packing medium does not exceed20 percent of the total net mass of the product and the container is closed underconditions creating a high vacuum in the container.

Quality standards

(3)

Thequality standards for canned carrots are as follows:

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(a) Microbiological

0,25

0,25

0,25spoilage(maximumpercentage contai-ners per productiongroup)

(b)

Vegetable ingre-

Shall be prepared from

As for Extra Choice

As for Extra Choicedient

sound carrots of good

Grade

Gradetexture

(c)

Fill of containers:Shall comply withone of thefollowing minima:

(i) Vegetable

Packed to capacity

Packed to capacity


ii Drained mass

60%

60%

60%(d)

Preparation

(i)

Shall be free from

(i) to (iii) as for Extra

(i) to (iii) as for Extradefects

Choice Grade

Choice Grade(ii) Shall be thoroughly

washed, peeled,trimmed and freefrom residual peel

(iii) All styles shall becleanly cut

(e)

Uniformity of

Uniform

Fairly uniform

Reasonably uniformlength anddiameter in anycontainerChips None

None

NoneForeign matter

None

None

None(h)

Extraneous

Practically free

Fairly free

Reasonably freevegetable matter


(4)

The maximum permissible deviations are as follows:

QualityfactorExtra Choice GradeChoice GradeStandard Grade(a) Chips :

(i) Wholes, baby

3%

7%

15%wholes, halved,quartered, slicedlengthwise andchunks (by mass)

(ii) Sliced or ring cut

5%

10%

20%styles, diced,double diced,Julienne styles

Quall

factor

Extra Choice Grade

Choice Grade

Standard Gradeand finger cutsb mass

(b)

Size deviations (toolarge or too small) inthe case of -

(i) Whole and baby

5%

10%

15%carrots (bynumber)

(ii) Other styles (by

10%

15%

20%mass

(c) Preparation :

(i) Wholes, baby

5%

10%

15%whole, halved,quartered, slicedlength-wise andchunks (bynumber

(ii) Sliced or ring cut

5%

10%

15%styles, diced,double diced,julienne stylesand finger cutsb mass

(d)

Extraneous vege-

1%

2%

3%table matter (bynumber

CARROTSAND PEAS

22 .

The quality requirements for canned carrots and peas are as follows:

Quality standards

(1)

The quality standards for canned carrots and peas are as follows:

Quality factor

ExtraChoice Grade

Choice Grade


0,25

0,25

0,25spoilage (maxi-mum percentagecontainers perproduction group)

(b)

Vegetable ingre-

Carrots and peas which

Carrots and peas which

Carrots and peas whichdient

is canned shall each

is canned shall each

iscanned shall eachseparately comply with

separately comply with

separately comply withthe specification for

the specification for

the specification forExtra Choice Grade,

Choice Grade, respec-

Standard Grade, re-respectively prescribed

tively prescribed in

spectively prescribed inin regulations 21 and

regulations 21 and 27

regulations 21 and 2727

(c)

Fill of containers:Shall comply withone of the following minima :

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade

(i) Vegetable

Packed to capacity

Packed to capacity


ii Drained mass

59%

59%

59%(d)

Composition

The mass of any one

As for Extra Choice

As for Extra Choicecomponent shall not

Grade

Gradeexceed 60% of thedrained mass

re

Foreign matter

None

None

None(f)

Extraneous vege-

Practically free

Fairly free

Reasonably freetable matter

Additional marking requirements

(2)

Subject to the provisions of regulation 9, the component with the greater mass, shall beindicated first in the name of the product .

CANNED CAULIFLOWER

23 .

Thequality requirements for canned cauliflower are as follows :


(1)

(a)

Canned cauliflower shall be presented as one of the following styles:

(i) Whole(ii) Pieces

(b)

(i)

Whole cauliflower shall consist of the whole, intact head of the cauli-flower plant which is trimmed at the base and may have small, tenderleaves attached .

(ii)

Cauliflower pieces shall consist of cauliflower stems and florets cut intosmall pieces .

Quality standards

(2)

The quality standards for canned cauliflower are as follows:

Quality factor

Extra Choice Grade

Choice Grade


0,25

0,25


(b)

Vegetable ingre-


Asfor Extra Choice

As for Extra Choicedient

sound, young, fresh

Grade

Gradeand tender cauliflowerheads

(c)

Fill of containers :Shall comply withone of the following minima:

(i) Vegetable

Packed to capacity

Packed to capacity


Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(ii) Drained mass

56%

56%

56%

washed before

(d)

Preparation

(i)

Shall be free from

(i)

Shall be fairly free

(i)

Shall be reasonablydefects

from defects

free from defects(ii) The cauliflower

(ii) As for Extra Choice

(ii)

Asfor Extra Choiceshall be well

Grade

Grade

I canning(e)

Foreign matter

Non

None

NonFairly free" "

a " -

Reasonably Itable matter

(3)

The maximum permissible deviations are as follows :

Quality factor

Extra Choice Grade

Choice Grade

Standard GradePreparation


"

CANNED COURGETTES (BABY MARROW)

24 .

The quality requirements for canned courgettes (baby marrow) are as follows :

Styles and standards for styles

(1)

(a)

Canned courgettes shall be presented as one of the following styles:

(i) Whole(ii) Slices

"

Whole courgettes

not more than 50 mm . The variation in diameter between the largest

(ii)

Slices shall consist of marrows cut either smooth or corrugated intostrips and have a diameter of at least 15 mm but not more than 60 mmand a thickness of not more than 10 mm .

(2)

The quality standards for canned courgettes (baby marrow) are as follows:

spoilage

50mm but not more than 110 mm and a diameter of at least 15 mm but

courgettes and smallest courgettes shall not exceed 3: 1 .

Quality standards

Quality factor

Extra Choice Grade

Choice Grade


0,25

0,25

0,25

" -mum percentagecontainers " -"production group)

"

Vegetable

" -

" - prepared

"

"

"

Choice" ' nt

from sound, young

Grade

Grade"

" ' cour-gettes;ttesofwhichthestems have " 'cut flush with the

Quality factorExtra Choice Grade

Choice Grade

Standard Gradeshoulders

(ii) Tomato paste maybe added

(c)

Fill of containers :Shall comply withone of thefollowing minima:

(i) Vegetable

Packed to capacity

Packed to capacity


(ii) Drained mass

56%

56%

56%

(d)

Preparation

(i)

Shall be free from

(i) and (ii) as for Extra

(i) to (iii) as for Choicedefects

Choice Grade

Grade(ii)

Shall possess simi-lar cultivar charac-teristics

(iii) Shall be

(iii) Shall be slightlyuntrimmed trimmed

(e)

Uniformity of

Fairly uniform

Reasonably uniform

Asfor Choice Gradecolour in any onecontainer

(f)

Uniformity of size

Fairly uniform

Reasonably uniform

Asfor Choice Gradeand shape in anyone containerForeign matter

None

None

None(h)

Extraneous vege-

Practically free

Fairly free



(3)


QualityfactorExtra Choice GradeChoice GradeStandard Grade(a) Preparation :

(i) Wholes (by

15%

20%

25%number)

(ii) Slices (by

15%

20%

25%mass

(b)

Size deviations:

(i) Wholes (by

10%

15%

20%number)

(ii) Slices (by

10%

15%

20%mass

PICKLEDCUCUMBERS

25.

The quality requirements for pickled cucumbersare as follows:

Definitions

(1)

Where used with regard to pickled cucumbers-

(a)

"curved cucumber" means awhole cucumber that are curved at an angle ofmore than 35° when measured as illustrated ;

(b)

"hollow center" means wholecucumbers in which the internal cavity is large orring cuts and slices of which a third portion of the center is missing;

(c)

"misshaped cucumbers" meanswhole cucumbers, nubbinsand otherdeformedcucumbers as illustrated ;

(d)

"off colour" means units that vary markedly from the colour typical of the varietyand type of pack ;

(e)

"poor texture" meansexcessively shrivelled, very soft or flabby units with verylarge seeds;

(f)

"stem" means any stalk longer than 5 mm; and

(g)

"defects" meansthe defects defined in regulation 1 as well as -

(i)

poor texture;(ii)

hollow center ; and(iii) blemishes.


(2)

(a)

Pickled cucumbers shall be presented as one of the following styles :

(i) Whole(ii)

Whole curved(iii) Halves(iv)

Finger cut or Sliced lengthwise(v)

Ring cut or Chunks(vi)

Slices or Cross cuts

(b)

(i)

Whole cucumbers shall consist of cucumbers with amaximum diameterof 54 mm when cut in the middle of the unit .

(ii)

Whole curved cucumbers shall consist of cucumbers with a maximumdiameter of 54 mm and curved at least 35°.

(iii)

Halve cucumbers shall consist of cucumbers divided lengthwise intohalves .

(iv)

Finger cut or lengthwise sliced cucumbers shall consist of cucumberscut lengthwise into sections of approximately equal size .

(v)

Ring cut cucumbers or chunks shall consist of cucumbers cut at rightanglesto the longitudinal axis having athickness from 10 to 40 mm anda maximum diameter of 54 mm .

(vi)

Slices or Cross cuts cucumbers shall consist of cucumbers cut at rightangles to the longitudinal axis having a thickness of not more than10 mm and a maximum diameter of 54 mm.

Types ofstyles

(3)

Pickled cucumbers shall be presented as one of the following types. The sensorycharacteristics are determined on the packing medium after equalisation :

Type

Characterlsin flavora

Dill

Dill herb and/or oil of dillb

"Name of the herb"

Herb and oils thereof other than dill herb and/or oil of dillc

Sour

Pronounced sourd

Sweet-sour

Moderately sweet-soure

Sweet

Pronounced sweetMustard

Mustard sauce, mustard seed and/or oil of mustardSalt-sour

Pronounced saltyh

Mild

Neither sweet nor sour(i)

Hot

Pronounced pepper

Working sample size

(4)

The working sample size shall be as follows for the styles concerned:

(a)

Whole, Whole curved - 20 whole cucumbers;

(b)

Halves, Finger Cuts or Sliced lengthwise - 40 halves, finger cuts or lengthwisesliced cucumbers; and

(c)

Ring cuts and Slices - 300 g drained cucumbers:

Provided that if the container contains less than the prescribed amount, the totalcontents of the container shall be taken as the working sample .

Quality standards

(5)

The quality standards for canned pickled cucumbers are as follows:

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(a)

Microbiological spoil-

0,25

0,25

0,25age (maximum per-

centagecontainers

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade_per production group)

(b)

Vegetable ingredient

Shall be prepared

Asfor Extra Choice

As for Extra Choicefrom clean, sound

Grade

Gradecucumbers of asuitable cultivar

(c)

Fill of containers:Shall comply with oneof the followingminima :

(i) Vegetable quantity

Packed to capacity

Packed to capacity

Packed to capacity

(ii) Drained mass:

-

Whole and

55%

55%

55%whole curved

-

Styles . other

57%

57%

57%than whole

(d)

Colour

Shall have agood

Asfor Extra Choice

As for Extra Choicecolour typical of the

Grade

Gradevariety, type of packand style : Providedthat a narrow yellowstrip comprising anarea of not largerthan 40% of the unitwill not be regardedas a defect

(e)

Uniformity of size inthe case of --

(i) Whole style and

80% or more, by

75% or more, by

70% or more, by count,sliced lengthwise

count, of the cucum-


of the cucumbers shallbers shall meet the

bers shall meet the

meet the following refollowing

following require-

quirements :requirements : ments:(i)

Length: the


(i) and (ii) as for Extralength of the

Choice Grade

Choice Gradelongest unit shallnot exceed thatof the shortestunit by more than50% ; and

(ii) Diameter : thediameter of thelargest unit shallnot exceed thatof the smallestunit by more than50%

(ii) Ring cut and slices

80% or more, by

75% or more, by

70%or more, by count,mass of units having


of the cucumbers shallthe most uniform

bers shall meet the

meet the following re-size meet the

following require-

quirements:following ments:requirement for

Quality factor

Extra Choke Grade

Choice Grade

Standard Gradeindividual containersor sample units :

(i) As for Extra

(i) As for Extra Choice(i) Diameter: the

Choice Grade

Gradediameter of thelargest unit shallnot exceed thatof the smallestunit by more than50%

(f)

Uniformity of colour in

Shall have a uniform

Shall have a fairly

Shall have a reason-any one container

colour typical of the

uniform colour typical

ably uniform colourvariety, type of pack

ofthe variety, type of

typical of the variety,and style

pack and style

e of pack and style(g)

Flavour

Shall have a good

Shall have a fairly

Shall have a reason-flavour typical of the

good flavour typical

ably good flavourtype of pack and in

of the type of pack

typical of the type ofconsideration of any

and in consideration

pack and In conside-characterising

of any characterising

ration of anyflavouring or special

flavouring or special

characterisingingredients used

ingredients used

flavouring or specialingredients used

(h)

Texture

(i)

Shall be

(i)

Shall be fairly

(I), (ii) and (iii) as forpractically firm

firm and crisp

Choice Gradeand crisp

(ii) Shall be practi-

(ii)

As for Extracally free from

Choice Gradeshrivelled, soft

(III)

Shall be fairlyand flabby units

free from very(iii) Shall be

large seedspractically freefrom very largeseeds

i

Foreign matter

None

None

None(j)Extraneous vegetablePractically freeFairly freeReasonably free

matter


(6)


(a)

the maximum permissible deviations in units per 20 whole cucumbers or 40halves, finger cut or sliced lengthwise are as follows :

Quality factor

Extra Choice Grade

Choice Grade

Standard GradeWhole Halves, Whole Halves, Whole Halves,and Finger and Finger and FingerWhole

cuts, and

Whole

cuts, and

Whole

cuts, andcurved sliced curved sliced curved sliced

len thwise

lengthwise

len thwise(i)

Curved (except

2

1

3

2

4

3curved style)

ii Misshapen

2

1

2

1

3

2iii Blemish

2

2

3

3

4

5(iv) Mechanical da-

1

2

2

3

2

3ma

v Stem

2

1

3_

2

3

2(vi)

Poor texture

-

2

1

3

1

3

Quality factor

Extra Choice Grade

Choice Grade

Standard GradeWhole Halves, Whole Halves, Whole Halves,and Finger and Finger and FingerWhole

cuts, and

Whole

cuts, and

Whole

cuts, andcurved sliced curved sliced curved sliced

lengthwise lengthwise lengthwisevii

Offcolour

-

1

1

2

1

2viii Hollow center

1

-

1

-

2

-(ix)

Maximum total al-

5

9

7

11

9

13lowable (i) to (viii) :Provided thatsuch deviationsare individuallywithin the limits asspecified above

-

Denotes not allowable

(b)

Themaximum permissible deviations per 300 g drained ring cuts and slices areas follows:

Quality factor

Extra Choice Grade

Choice Grade

Standard Gradei Stems

1

_ 2

3(ii)

Defects

65 g

75 g

85 g

Additional markingrequirements

(7)

Subject to the provisions of regulation 9-

(a)

whole cucumbers may be designated as "gherkins", provided that they are notlarger than 30 mm in diameter ;

(b)

wholecucumbersmay be designated as "cocktail gherkins" or "baby gherkins",provided that they are not larger than 20 mm in diameter ; and

(c)

each container containing pickled cucumbers shall be marked with the type ofpack, including the name of the herb in relation to the type referred to insubregulation (3) .

CANNED OKRA

26.

The quality requirements for canned okra are as follows:

Ouallly standards

(1)

The quality standards for canned okra are as follows:

Quality factor

Extra Choice Grade

Choice Grade


0,25

0,25


(b)

Vegetable ingre-



Asfor Choice Gradedient

sound, young okra, not

sound and reasonablymore than 100 mm in

young okra, not morele

th

than 100 mm in length(c)

Fill of containers

Packed to capacity

Packed to capacity

Packed to capacity

Quality factor

Extra Choice Grade

Choice Grade

Standard Graded

Preparation

Free from defects

Free from defects

Free from defects(e)

Consistency

May be canned with or

As for Extra Choice

As for Extra Choicewithout the addition of

Grade

Gradetomato sauce to whichthickening or permittedflavouring ingredientshave been added

Texture

Tender

Fairly tender

As for Choice Grade(g)

Uniformity of dia-

Uniform

Fairly uniform

As for Choice Grademeter and lengthin any one con-tainer

h

Foreign matter

None

None

None(i)

Extraneous vege-

Practically free

Fairly free



(2)


Quaff

factor

Extra Choice Grade

Choice Grade

Standard Grade(a)

Preparation (by

10%

20%

30%mass

(b)

Uniformity of size

1 unit

3 units

5 unitsb number

CANNED FRESH PEAS

27 .

The quality requirements for canned fresh peas are as follows :

Size groups and standards for size groups

(1)

(a)

Cannes! fresh peas shall be presented as one of the following size groups:

(i) Small(ii) Medium(iii) Large(iv) Mixed

(b)

(i)

Small peas shall pass through a screen of 7,9 mm mesh.

(ii)

Medium peas shall pass through a screen of 9,5 mm mesh, but notthrough a screen of 7,9 mm mesh .

(iii)

Large peas shall pass through a screen of 10,3 mm mesh, but shall notpass through a screen of 9,5 mm mesh .

(iv)

Mixed peas shall pass through a screen of 10,3 mm mesh: Providedthat the container shall be marked according to subregulation (5) .

(c)

Large peas and mixed peas may not be presented as Extra Choice Grade .

(d)

No size range is applicable when presenting fresh peas as Standard Grade .

TypesofPack

(2)

Canned green peas shall be presented in one of the following packs:

(a)

"Liquid pack" when a liquid medium is used ; or

(b)

"Vacuum pack" or "Vacuum packed" if liquid packing medium does not exceed20 percent of the total net mass ofthe product and the container is closed underconditions creating a high vacuum in the container.

Quality standards

(3)

The quality standards for canned fresh peas are as follows:

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(a) Microbiological0,250,250,25

spoilage (maxi-mum percentagecontainers perproduction group)

(b)

Vegetable Ingre-


Asfor Extra Choice

Asfor Extra Choicedient

clean, young, whole and

Grade: Provided that

Grade: Provided that asound peas which are

a slight starchiness is

slight meallness andnot mealy or starchy

allowable

reasonable starchinessis allowable

Quality factor

ExtraChoice Grade

Choice Grade

Standard Grade(c)

Fill of containers :Shall comply withone of thefollowing minima :

(i) Vegetable

Packed to capacity

Packed to capacity


ii Drained mass

63%

63%

63%(d)

Preparation

(i)

Shall be free from


(i)

Shall be reason-defects

Choice Grade

ably free fromdefects

(ii)

Shall be canned

(ii)

Asfor Extrawithin 36 hours of

Choice Gradepicking unless theyare held underrefrigeration in asuitable manner

(iii) Shall be young and

(iii) Shall be tender

(iii)

Shall be free fromtender

and fairly young

hard and overma-ture peas

(e)

Uniformity of

Uniform

Fairly uniform

May vary : Providedcolour and

that it shall notmaturity in any

markedly effect theone container

general goodappearance of the

as(f)

Loose skin and

Shall be practically free

Shall be fairly free

Shall be reasonablysplits

from loose skin and split

from loose skin and

free from loose skinslits

and splits

Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(g)

Black or objection-

None

None

Noneably discolouredpeas

h

Uniformity of size

Uniform

Reasonably uniform

Asfor Choice Grade1

Foreign matter

None

None

None(1)

Extraneous vege-

Practically free

Fairly free



(4)


Quality factor

Extra Choice Grade

Choice Grade

Standard Grade(a)

Preparation (by

10 units

20 units

25 unitsnumber

(b)

Size deviations

4%

8%

12%b mass

(c)

Loose skin and

40 units

50 units

60 unitssplits b number

(d)

Black or objection-

4 units

8 units

12 unitsably discolouredb number


(5)

Subject to the provisions of regulations 9-

(a)

canned fresh peas may be marked "Green Peas", "Garden Peas" or "GreenGarden Peas";

(b)

small size peas may be labelled "Early Peas" or "Petit Pois"; and

(c)

medium size peas may be labelled as Extra Choice Grade, provided the word"medium" appears on the label .

CANNED PEAS: DRIED OR PROCESSED

28 .

The quality requirements for canned dried or processed peas are as follows:Definitions

(1)

Where used with regard to dried or processed peas --

(a)

"defects" meansthe defects set out in the definitions in regulation 1 as well assprouting when the sprout hasgrown to such a length that it overhangs the edgeof the pea.

Quality standards

(2)

The quality standards for dried or processed peas are as follows:

-Quality Factor

Standard Grade(a)

Microbiological spoilage (maximum

0,25percentage containers per productiongroup) _

(b)


Shall be prepared from peas of a good quality

(c)

Fill of containers : Shall comply withone of the following minima:

(i) Vegetable quantity

Packed to capacity

ii Drained mass

66%(d)

Preparation

(i)

Shall be reasonably free from loose skins, brokenpieces, defects and split peas

(ii)

Shall be tender and have a good flavouriii

Moderatejellying is permittede Colour

UniformForeign matter

None(g) Extraneous vegetable matter

Reasonably free


(3)


Quality Factor

Standard Grade(a)

Preparation (by mass)

20%: Provided that defects shall not exceed 10%


(4)

Subject to the provisions of regulation 9-

(a)

dried or processed peas maynot be marked "Green" or "Fresh" or "Garden", norshall any other word or picture be used indicating either directly or by ambiguity,omission or inference that the peas are other than peas which have been driedand soaked ;

(b)

the words "Dried", "Processed" or "Mature" shall appear in the name of theproduct on the container;

(c)

if peas are packed according to the size range mixed, the containers shall bemarked with the word "mixed sizes" ; and

(d)

each container containing dried peas with added flavourings, herbs or spices,the flavour thereof shall be indicated in conjunction with or in close proximity tothe product designation .

CANNED POTATOES

29 .

The quality requirements for canned potatoes are as follows:

Styles andstandards forstyles

(1)

(a)

Canned potatoes shall be presented as one of the following styles:

(i) Whole(ii) Dice(iii) Slices(iv) Halved

(b)

(i)

Whole canned potatoes--

(aa)

shall consist of round cultivars consisting of potatoes which,after processing, retain their approximate original conformation .The largest diameter of potatoes, measured at right angles tothe longitudinal axis shall not exceed 23 mm.

(bb)

shall consist of spherical cultivars consisting of potatoes of aroundish shape of which the largest diameter in each directionshall not exceed 45 mm.

(ii)

Diced potatoes shall consists of sections of potatoes cut into uniformlyshaped units having a cross section that is square and of which thelongestdimension is approximately twice that of the shortest dimension- the shortest dimension not exceeding 12,5 mm.

(iii)

Sliced potatoes shall consist of potatoes which have been cut, eithersmooth or corrugated, at right angles to the longitudinal axis, into ringshaving a maximum thickness of 10 mm and a maximum diameter of50 mm.

(iv)

Halved potatoes shall consist of potatoes bisected by cutting throughthe longitudinal axis so that two approximately equal halves result :Provided that It mayonly be presented as Choice and Standard Grade.

Quality standards

2

The uali

standards for canned

otatoes are as follows:Quality Factor

Extra Choice Grade

Choice Grade

Standard Grade(a)

Microbiological spoil-

0,25

0,25

0,25age (maximum per-centage containersper productiongroup)

(b)



As for Extra Choice

Asfor Extra Choicesound potatoes of a

Grade

Gradecultivar suitable forcanning

(c)

Fill of containers :Shall comply withone of the followingminima:

(I) Vegetable

Packed to capacity

Packed to capacity


ii Drained mass

60%

60%

60%(d)

Preparation

(i)

Shall be free from

(i), (ii), (iii) and (iv) as

(i), (ii), (iii) and (iv) asdefects

for Extra Choice

for Extra Choice(ii) Shall be of a good

Grade

Gradetexture

(iii) Shall be properlypeeled and wellwashed

(iv) Dice shall becleanly cut andmore or less cubeshaped

(v) Shall be reason-(v) Shall be free from

(v) Shall be fairly free

ably free from dis-disint

ration

from disintegration

integration(e)

Colour

The product shall be of

The product shall be of

The product shall bea good colour

a fairly good colour

of a reasonably goodcolour

STAATSKOERANT, 24 OKTOBER 2003

No. 25605 41

-

Denotes not allowable

Perinlssible deviations

(3)


CANNED SAUERKRAUT

30.

The quality requirements for canned sauerkraut are as follows:

Quality standards

(1)

The quality standards for canned sauerkraut are as follows:

Qua Factor Extra Choice Grade Choice Grade Standard Grade{f) Uniformity of size Fairly uniform Reasonably uniform As for Choice Grade

and shape in anyonecontainer

(g) Chips Shall be free from As for Extra Choice As for Extra Choicechips Grade Grade

(h) Count

(i) Maximum -Wholes - - -Halves - 20 units 20 units

(ii) Minimum -Wholes 12 units 12 units 10 unitsHalves - 8 units 8 units

i Foreign matter None None NoneG) Extraneous vege- Practically free Fairly free Reasonably free

table matter

Quality Factor Extra Choice Grade Choice Grade Standard Grade(a) Preparation

(i) Wholes and 5% 10% 15%halves (bynumber)

(ii) Slices and dice 5% 7% 10%b mass

(b) Chips in slices, 5% 10% 20%dice and halvesb mass

(c) Uniformity of 5% 10% 15%colour (bynumber

Quality Factor Extra Choice Grade Choice Grade Standard Grade(a) Microbiological 0,25 0,25 0,25

spoilage(maximumpercentage contai-ners per productiongroup)

(b) Vegetable ingre- Shall be prepared As for Extra Choice As for Extra Choicedient from sauerkraut which Grade Grade

is obtained b the full

42

No. 25605

GOVERNMENT GAZETTE, 24 OCTOBER 2003


(2)

Themaximum permissible deviations by mass per container are as follows:

CANNED SWEETCORN

31 .

The quality requirements for canned sweet corn are as follows:

Styles andstandards forstyles

(1)

(a)

Canned sweet corn shall be presented as one of the following styles:

(i)

Whole kernel or cut kernel(ii)

Corn on the cob(iii)

Cream style corn

(b)

(i)

Whole kernel or cut kernel shall consist of whole or substantially wholecut kernels which are packed with a liquid medium .

Dual Factor Extra Choice Grade Choice Grade Standard Gradefermentation of sound,clean, shredded cab-bage

(c) Fill of containers :Shall comply withone of thefollowing minima:

(i) Vegetable Packed to capacity Packed to capacity Packed to capacityquantity

ii Drained mass 66% 66% 66%(d) Preparation (i) Shall be free from (i) As for Extra Choice (i) and (ii) as for Choice

defects Grade Grade(ii) Shall be of a firm, (ii) Shall be of a

fine texture and reasonably firm andshall have a well fine texture anddeveloped typical shall have agoodsauerkraut flavour typical sauerkraut

flavour(iii) Shall be cut in (iii) Shall be cut in (iii) Shall be cut in

shreds of approxi- shreds of a fairly shreds of a rea-mately 3 mm but uniform width sonably uniformnot more than width5 mm in width

(e) Colour Shall have a good May be of a variable As for Choice Gradecolour good colour

(f) Uniformity of Uniform Reasonably uniform As for Choice GradecolourForeign matter None None None

(h) Extraneous vege- Practically free Fairly free Reasonably freetable matter

Quality Factor Extra Choice Grade Choice Grade Standard Gradea Preparation 5% 10% 20%b Colour 5% 10% 15%

freefrom products... · 2003. 10. 30. · quality standards (3) thequality standardsfor...

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