PART 158—FROZEN VEGETABLES Authority: 21 U.S.C. 321, 341, 343, 348, 371. Subpart A—General Provisions § 158.3 Definitions. For the purposes of this part the following definitions shall apply: (a) Lot. (b) Lot size. (c) Sample size. (d) Sample unit. (e) Defective. (f) Acceptance number. Lot size (primary container) Size container n 1 c 2 net weight equal to or less than 1 kg (2.2 lb) 4,800 or less 13 2 4,801 to 24,000 21 3 24,001 to 48,000 29 4 48,001 to 84,000 48 6 84,001 to 144,000 84 9 144,001 to 240,000 126 13 Over 240,000 200 19 net weight greater than 1 kg (2.2 lb) Number of Pounds 20,000 or less 13 2 More than 20,000 to 100,000 21 3 More than 100,000 to 200,000 29 4 More than 200,000 to 400,000 48 6 More than 400,000 to 600,000 84 9 More than 600,000 to 1,000,000 126 13 More than 1,000,000 200 19 1 n 2 c (g) Acceptable quality level AQL [42 FR 14461, Mar. 15, 1977] Subpart B—Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen peas. (a) Identity Product definition. Pisum sativum (i) Natural and artificial flavors. (ii) Condiments such as spices and mint leaves. (iii) Dry nutritive carbohydrate sweeteners. (iv) Salt. (v) Monosodium glutamate and other glutamic acid salts. (2) Size specifications. Size designation Round hole sieve size through which peas will pass Millimeters Inch Extra small Up to 7.5 0.295 Very small Up to 8.2 .32 Small Up to 8.75 .34 Medium Up to 10.2 .40 Large Over 10.2 .40 (3) Labeling. (4) Label declaration. (b) Quality. (i) Not more than 4 percent by weight blond peas, i.e., yellow or white but edible peas; (ii) Not more than 10 percent by weight blemished peas, i.e., slightly stained or spotted peas; (iii) Not more than 2 percent by weight seriously blemished peas, i.e., peas that are hard, shrivelled, spotted, discolored or otherwise blemished to an extent that the appearance or eating quality is seriously affected. (iv) Not more than 15 percent by weight pea fragments, i.e., portions of peas, separated or individual cotyledons, crushed, partial or broken cotyledons and loose skins, but excluding entire intact peas with skins detached; (v) Not more than 0.5 percent by weight, or more than 12 sq cm (2 sq in) in area, extraneous vegetable material, i.e., vine or leaf or pod material from the pea plant or other such material per sample unit as defined in paragraph (b) of this section. (vi) The sum of the pea material described in paragraphs (b)(1) (i), (ii), (iii), and (iv) of this section shall not exceed 15 percent. (vii) For peas that meet the organoleptic and analytical characteristics of sweet green wrinkled varieties: ( a ( b (viii) For smooth-skin or substantially smooth-skin varieties the alcohol insoluble solids may not be more than 23 percent based on the procedure set forth in paragraph (b)(3) of this section. (ix) The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans set forth in § 158.3(f). (2) The sample unit for determining compliance with the requirements of paragraph (b)(1) of this section other than those of paragraphs (b)(1)(vii)( a (3) Alcohol-insoluble solids determination. ( a ( b (ii) Eighty percent alcohol (8 liters of extracting solutions, specified in paragraph (b)(3)(i) ( a b (iii) Drying dish—a flat-bottom dish with a tight fitting cover. (iv) Drying oven—a properly ventilated oven thermostatically controlled at 100±2 °C. (v) Procedure—Transfer frozen contents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water, and transfer peas to U.S. No. 8 sieve, using (20 cm.) size for container of less than 3 lb. net weight and (30.5 cm.) for larger quantities. Without shifting peas, incline sieve to aid drainage, drain 2 minutes. With cloth wipe surplus water from lower screen surface. Weigh 250 g. of peas into high-speed blender, add 250 g. of water and blend to smooth paste. For less than 250 g. sample, use entire sample with equal weight of water. Weight 20 g.±10 mg. of the paste into 250 ml. distillation flask, add 120 ml. of extracting solutions specified in paragraph (b)(3)(i) ( a b (4) Brine flotation test. (ii) Procedure—After carefully removing the skins from the peas, place the peas into the solution. Pieces of peas and loose skins should not be used in making the brine flotation test. If cotyledons divide, use both cotyledons in the test and consider the two separated cotyledons as 1 pea; and, if an odd cotyledon sinks, consider it as one pea. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as “peas that sink”. (5) If the quality of the frozen peas falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in the Code of Federal Regulations but in lieu of the words prescribed in the second line of the rectangle the following words may be used where the frozen peas fall below the standard in only one respect: “Below standard in quality ______”, the blank to be filled in with the specific reason for substandard quality as listed in the standard. [42 FR 14461, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977; 58 FR 2883, Jan. 6, 1993]