Canadian Food Inspection Agency
Liaison, Preparedness and Policy Coordination

PART IV

FROZEN VEGETABLE PRODUCTS

FROZEN GREEN BEANS, FROZEN ITALIAN BEANS, FROZEN ROMANO BEANS, FROZEN WAX BEANS, FROZEN YELLOW BEANS

Product Definition and Composition

xx. (1) FROZEN GREEN BEANS, FROZEN ITALIAN BEANS, FROZEN ROMANO BEANS, FROZEN WAX BEANS and FROZEN YELLOW BEANS are the common product names of the frozen foods that

(a) are made by freezing properly prepared, substantially sound, fresh succulent pods of beans of varieties of Phaseolus vulgaris (L), or Phaseolus coccineus (L), that have been sorted and trimmed;

(b) conform to the characteristics of one of the types of beans described in subsection (2);

(c) are prepared in one of the styles described in section xx; and

(d) meet the requirements of one of the grades set out in section xx.

(2) The types of frozen green beans, frozen italian beans, frozen romano beans, frozen wax beans and frozen yellow beans, hereafter referred to as "frozen beans", are

(a) "flat", if the bean pod has a width greater than 1.5 times its thickness; and

(b) "round", if the bean pod has a width not greater than 1.5 times its thickness.

Exceptions

xx. These standards and grades do not apply to frozen beans that are

(a) in pulp, purée, paste or other concentrated forms;

(b) packed with

(i) spices, herbs or seasonings,

(ii) pasta, rice, nuts, or other vegetables or condiments, or

(iii) any kind of sauce or flavour; or

(c) prepared in a style other than one of the styles described in section xx.

Styles

xx. The styles of frozen beans are:

(a) "whole", if complete, trimmed bean pods of any length are packed randomly in a container;

(b) "whole asparagus style", if complete, trimmed bean pods of approximately equal lengths are packed parallel to the sides of the container;

(c) "french style", "french cut", "french sliced julienne", "shoestring", "julienne", "sliced" or "sliced lengthwise", if the bean pods are sliced lengthwise or at an angle of 45 or less to the longitudinal axis;

(d) "diagonal cut ", if the bean pods are cut at about 45 to the longitudinal axis into approximately equal lengths so that at least 70 per cent by count of the pieces are more than six millimetres in length;

(e) "cut" or "cuts", if the bean pods are cut at right angles to the longitudinal axis into uniform lengths of less than 70 millimetres and not less than 19 millimetres, and may consist up to 25 per cent by count of shorter end pieces;

(f) "short cut" or "short cuts", if the bean pods are cut at right angles to the longitudinal axis so that at least 70 per cent by count of the pieces are not less than 10 millimetres and not more than 19 millimetres in length; and

(g) "mixed styles", if the product is a mixture of two or more of the styles described in paragraphs (a), (d), (e) and (f).

Other Labelling Requirements

xx. Containers of frozen beans shall be labelled on the principal display panel with

(a) the name of the appropriate type described in subsection xx(2);

(b) the name of the appropriate style described in section xx; and

(c) if size graded, the appropriate number or word designation described in section xx.

Interpretation

xx. The definitions in this section apply in the grades for frozen beans.

"severe sloughing" means the separation of the almost transparent outer surface layer of tissue from the pod to a degree that it adversely affects the appearance of the product. (__________)

"tough inedible fibre" means vegetable fibre developed in the wall of the bean pod, usually along the suture, and which, after thermal processing, resists chewing and is objectionable. (__________)

"unit" means a whole bean pod or a piece of bean pod in any of the styles described in section xx(a) to (f). A unit severed in two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen)

Grades and Grading

xx. (1) The grades and grade names for frozen beans are Canada A, Canada B and Canada C.

(2) The grades for frozen beans shall be determined in the following manner and in the following order:

(a) length and diameter shall be evaluated while the product is in the frozen state;

(b) freedom from defects and conformity to style shall be evaluated immediately after thawing the product to the extent that it is substantially free from ice crystals and can be handled as individual units; and

(c) colour, flavour, aroma, texture and condition shall be evaluated after the product has been prepared according to label instructions.

CANADA A

(3)  Frozen beans may be graded Canada A if they

(a) have a colour typical of properly prepared, properly processed frozen beans of the variety or varieties, and,

(i) in the case of "whole", "whole asparagus style", "diagonal cut", "cut", "cuts" and "mixed styles", do not have more than 10 per cent by count of units that stand apart from the general colour,

(ii) in the case of "french style", "french cut", "french sliced julienne", "shoestring", "julienne", "sliced lengthwise", "short cut", and "short cuts" styles,  do not have more than 10 per cent by weight of units that stand apart from the general colour, and

(iii) in the case of mixed types, mixed colours or mixed styles, meet the applicable requirements of subparagraph (i) or (ii) with respect to each type, colour or style;

(b) have a characteristic flavour and an aroma of properly prepared, properly processed frozen beans;

(c) have pods that are fully fleshed for the variety, with seeds that are in the early stages of maturity, and do not have more than five per cent by weight of units that have tough, inedible fibres;

(d) in the case of "whole asparagus style", do not have more than 40 per cent by count of units that vary in length by more than 10 millimetres, and not have more than half of these units 10 millimetres longer or 10 millimetres shorter than the average length of units in the sample;

(e) do not have more than 10 per cent of units,

(i) by count, in the case of "whole" and "whole asparagus style", that do not conform to the style indicated on the label, and

(ii) by weight, in the case of "french style", "french cut", "french sliced julienne", "shoestring", "julienne", "sliced", "sliced lengthwise", "diagonal cut", "cut", "cuts", "short cut" and "short cuts" styles, that do not conform to the style indicated on the label;

(f) if size graded, have at least 85 per cent by count of the units within the range of diameters corresponding to the size description declared on the label; and

(g) in a 300 g sample of the product, do not contain more than

(i) two pieces of harmless extraneous plant material,

(ii) two units with stems attached,

(iii) three units with tips not completely removed,

(iv) five units stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle three millimetres in diameter, and

(v) five units that are broken, split into two parts, damaged by crushing, tearing or other mechanical action, or that show severe sloughing.

CANADA B

(4)  Frozen beans may be graded Canada B if they

(a) have a colour typical of frozen beans of the variety or varieties, and,

(i) in the case of "whole", "whole asparagus style", "diagonal cut", "cut", "cuts" and "mixed styles", do not have more than 25 per cent by count of units that stand apart from the general colour,

(ii) in the case of "french style", "french cut", "french sliced julienne", "shoestring", "julienne", "sliced lengthwise", "short cut", and "short cuts" styles, do not have more than 25 per cent by weight of units that stand apart from the general colour, and

(iii) in the case of mixed types, mixed colours or mixed styles, meet the applicable requirements of subparagraph (i) or (ii) with respect to each type, colour or style;

(b) are free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) have pods that are fleshy with seeds that are not fully mature, and do not have more than a slight breakdown of the flesh between the seed cavities, and not have more than 10 per cent by weight of units that have tough, inedible fibres;

(d) in the case of "whole asparagus style", do not have more than 50 per cent by count of units that vary in length by more than 10 millimetres, and do not have more than half of these units 10 millimetres longer or 10 millimetres shorter than the average length of units in the sample;

(e) do not have more than 20 per cent of units,

(i) by count, in the case of "whole" and "whole asparagus style", that are short pieces or do not conform to the style indicated on the label, and

(ii) by weight, in the case of "french style", "french cut", "french sliced julienne", "shoestring", "julienne", "sliced", "sliced lengthwise", "diagonal cut", "cut", "cuts", "short cut" and "short cuts" styles, that do not conform to the style indicated on the label;

(f) if size graded, do not have more than 25 per cent by count of units exceeding the range of diameters corresponding to the size description declared on the label; and

(g) in a 300 g sample of the product,  donot contain more than

(i) three pieces of harmless extraneous plant material,

(ii) three units with stems attached,

(iii) six units with tips not completely removed,

(iv) 10 units stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle three millimetres in diameter, and

(v) 10 units that are broken, split into two parts, damaged by crushing, tearing or other mechanical action, or that show severe sloughing.

CANADA C

(5) Frozen beans that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Size Grading

xx. If "whole", "whole vertical pack", "whole asparagus style", "diagonal cut", "cut", "cuts", "short cut", "short cuts" and "mixed styles" frozen beans are marketed by size classification, their containers shall be labelled,

(a) in the case of round types of beans having a diameter set out in column I of Table I to this section, with the corresponding number or word description set out in column II or III of that table; and

(b) in the case of flat types of beans, having a thickness set out in column I of Table II to this section, with the corresponding number or word description set out in column II or III of that table.

Table I

SIZE CLASSIFICATION FOR ROUND TYPES OF FROZEN BEANS

* The diameter of a frozen bean unit is the greatest dimension measured at right angles to the longitudinal axis across the thickest part of the unit.

Table II

SIZE CLASSIFICATION FOR FLAT TYPES OF FROZEN BEANS

* The thickness of a frozen bean unit is measured at right angles to the longitudinal axis at the thickest part of the pod.

Standard Containers

xx. Frozen beans shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN LIMA BEANS (30/APR/99)

Product Definition and Composition

xx. FROZEN LIMA BEANS is the common product name of the frozen food that

(a) is made by freezing properly prepared, substantially sound, fresh succulent seeds of varieties of Phaseolus limensis that have a solid pale green skin colour; and

(b) meets the requirements of one of the grades set out in section xx.

xx. These standards and grades do not apply to frozen lima beans that

(a) are in pulp, purée, paste or other concentrated forms;

(b) are prepared from fully-matured, ripened or dried lima beans;

(c) contain butter, cheese, tomato products, spices, herbs, seasonings, flavouring, pasta, rice, nuts, or other vegetables or condiments; or

(d) show any pink, red, lavender or purple colour, or are of a variegated or speckled green colour.

Other Labelling Requirements

xx. (1) If frozen lima beans are size graded, the containers shall be labelled on the principal display panel with the appropriate word designation described in column II of the table to section xx.

(2) A mixture of "Midget", "Tiny" and "Small" size frozen lima beans may be labelled "Frozen Baby Lima Beans".

Interpretation

xx. The definitions in this section apply in the grades for frozen lima beans.

"blemish" means discolouration or staining caused by insect injury, disease, mechanical damage or other means, but does not include slight variations in colour characteristic of the variety or type of lima bean. (__________)

"broken bean" means one half or more of a cotyledon which has become detached, and includes pieces of cotyledon in the aggregate equivalent to the average cotyledon in the container. (__________)

"loose cotyledon" means a whole cotyledon which has become separated from the skin. (__________)

"loose skin" means a whole skin which has become separated from the cotyledons, and includes portions of skin in the aggregate equivalent to the average size whole skin. (__________)

"shrivelled bean" means a lima bean that is materially wrinkled and lacking in flesh. (__________)

"sprouted bean" means a lima bean showing an external growth protruding beyond the cotyledon or skin of the bean. (__________)

Grades and Grading

xx. (1) The grades and grade names for frozen lima beans are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen lima beans may be graded Canada A if they

(a) have a colour typical of the variety or varieties, and do not have more than 15 per cent by weight of lima beans that stand apart from the general colour;

(b) have a characteristic flavour and aroma of properly prepared, properly processed frozen lima beans;

(c) generally have a tender texture, and do not have more than 10 per cent by weight of hard or excessively starchy beans;

(d) if size graded, have at least 90 per cent by weight of the lima beans within the size range corresponding to the size designation declared on the label; and

(e) in a 350 gram sample of the product, do not contain more than

(i) one piece of bean pod or other harmless extraneous plant material not greater than 10 millimetres in any dimension,

(ii) 15 grams of loose skins, and

(iii) 50 grams of lima beans that are broken or are loose cotyledons, or are sprouted or in any other condition that detracts from the appearance or palatability of the product.

CANADA B

(2)  Frozen lima beans may be graded Canada B if they

(a) have a colour typical of the variety or varieties, and do not have more than 25 per cent by weight of lima beans that stand apart from the general colour;

(b) are free from off-flavours or off-odours that seriously affect the palatability of the product;

(c) do not have more than 25 per cent by weight of lima beans that are excessively firm, excessively hard or excessively starchy;

(d) if size graded, have at least 80 per cent by weight of lima beans within the size range corresponding to the size designation declared on the label; and

(e) in a 350 gram sample of the product, do not contain more than

(i) two pieces of bean pod or other harmless extraneous plant material not greater than 10 millimetres in any dimension,

(ii) 25 grams of loose skins, and

(iii) 70 grams of lima beans that are broken or are loose cotyledons, or are sprouted or in any other condition that detracts from the appearance or palatability of the product.

CANADA C

(2) Frozen lima beans that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Size Grading

xx. If frozen lima beans are graded according to size, they shall conform to one of the width ranges set out in column I of the table to this section.

Table

* The width of a frozen lima bean is the greatest dimension measured at right angles to the longitudinal axis of the bean.

Standard Containers

xx. Frozen lima beans shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN BROCCOLI (22/JUN/00)

Product Definition and Composition

xx. (1) "FROZEN BROCCOLI" is the common product name of the food that

(a) is made by freezing properly prepared, substantially sound, fresh succulent stalks or shoots of broccoli of varieties of Brassica oleracea (L), var. italica Plenck (sprouting broccoli);

(b) is prepared in one of the styles described in section xx;

(c) meets the requirements of one of the grades set out in section xx; and

(d) meets the quality standards set out in subsection (2) or (3).

(2) In the case of "cut" or "cut spears" styles, not less than twenty-five per cent by weight of product shall be head material and not more than fifteen per cent by weight of product may be leaf material.

(3) In the case of "chopped" style, not less than fifteen per cent by weight of product shall be head material and not more than thirty five per cent by weight of product may be leaf material.

Exceptions

xx. These standards and grades do not apply to frozen broccoli that is

(a) in pulp, puree, paste or other concentrated forms;

(b) packed with spices, herbs, seasonings, pasta, rice, nuts, other vegetables, condiments, or any kind of sauce or flavouring; or

(c) prepared in a style other than a style described in section xx.

Styles

xx. The styles of frozen broccoli are:

(a) "spears" or "stalks", if the product consists of the heads and adjoining portions of the stem, with or without small attached leaves, may be split longitudinally, and is not less than seven centimetres in length and not more than sixteen centimetres in length;

(b) "florets", "heads" or "short spears", if the product consists of the heads and adjoining portions of the stem, with or without small attached leaves, may be split longitudinally, and is not less than two and one half centimetres in length and not more than eight and three quarter centimetres in length;

(c) "cut" or "cut spears", if the spears are cut into irregular pieces not less than two centimetres and not more than five centimetres in any dimension; and

(d) "chopped", if the broccoli has been cut into pieces less than two centimetres in any dimension.

Interpretation

xx. The definitions in this section apply in the grades for frozen broccoli.

"head" or "head material" means the bud clusters at the end of the stalk and the fine stalks adjacent to the head by which the buds or bud clusters are attached to the main stem.(__________)

"leaf material" means any portion of a leaf not attached to a spear, stalk, floret, head, short spear, cut or cut spear. (__________)

"over mature" means the buds are opened exposing the yellow or orange flower.

"sample" means the contents of the container, or in the case of a container larger than 750 grams, a 500 gram sample drawn from the container.

"stem" means the firm-fleshed, edible portion of the stalk of the broccoli spear.

"stem material" means any portion of the stem, with or without attached leaves.

"unit" means any broccoli or a piece of broccoli in any of the styles described in section xx(a) to (d). A unit severed in two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container. (spécimen)

Grades and Grading

xx. (1) The grades and grade names for frozen broccoli are Canada A, Canada B and Canada C.

(2) The grades for frozen broccoli shall be determined in the following manner and in the following order:

(a) proper trimming, conformity to style, mechanical damage, blemishes and percentage of head and leaf material shall be evaluated immediately after thawing the product to the extent that it is substantially free from ice crystals and can be handled as individual units; and

(b) colour, flavour, aroma, tenderness and maturity shall be evaluated after the product has been prepared according to label instructions.

CANADA A

(3) Frozen broccoli may be graded Canada A if it

(a) has a bright green colour, or paler shades of green typical of young broccoli, and does not have

(i) more than ten per cent by count of units, in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, showing yellow or orange colour that detract from the appearance of the product, and

(ii) in a 300g sample of product in the case of "cut", "cut spears" and "chopped" styles, more than 30 grams of product that is stained or blemished by disease or insect injury the aggregate area of which is larger than the area of a circle three millimetres in diameter, or is over mature;

(b) has a characteristic flavour and aroma of properly prepared, properly processed frozen broccoli;

(c) in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, does not have more than 10 per cent by count of the units that are fibrous, tough, woody, hollow or pithy or loose bud clusters;

(d) in a 300g sample of product, in the case of "cut", "cut spears" and "chopped" styles, does not have more than 30 grams of product that is fibrous, tough, woody or showing open buds; and

(e) in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, does not have more than 15 per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle three millimetres in diameter, or are over mature,

(ii) are crushed, torn or otherwise damaged to an extent that detracts from the palatability of the product,

(iii) are cut or trimmed to an extent that affects the shape of the unit, or

(iv) does not conform to the style indicated on the label.

CANADA B

(4) Frozen broccoli may be graded Canada B if it

(a) has a green colour and does not have

(i) more than twenty per cent by count of units, in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, showing yellow or orange colour that detract from the appearance of the product, and

(ii) in a 300g sample of product in the case of "cut", "cut spears" and "chopped" styles, more than 60 grams of product that is stained or blemished by disease or insect injury the aggregate area of which is larger than the area of a circle three millimetres in diameter, or is over mature;

(b) is free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, does not have more than 20 per cent by count of units that are fibrous, tough, woody, hollow or pithy, or have loose bud clusters;

(d) in a 300g sample of product in the case of "cut", "cut spears" and "chopped" styles, does not have more than 60 grams of product that is fibrous, tough, woody or showing open buds; and

(e) in the case of "spears", "stalks", "florets", "heads" and "short spear" styles, does not have more than 40 per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle three millimetres in diameter, or are over mature,

(ii) are crushed, torn or otherwise damaged to an extent that detracts from the palatability of the product,

(iii) are cut or trimmed to an extent that affects the shape of the unit, or

(iv) does not conform to the style indicated on the label.

CANADA C

(5) Frozen broccoli that fails to meet the minimum requirements for Canada B, may be graded Canada C, if the product is palatable.

Standard Containers

xx. Frozen broccoli shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN BRUSSEL SPROUTS (22/JUN/00)

Product Definition and Composition

xx. "FROZEN BRUSSELS SPROUTS" is the common product name of the food that

(a) is made by freezing from properly prepared, substantially sound, whole axillary buds of brussels sprouts of varieties of Brassica oleracea (L), var. gemmifera; and

(b) meets the requirements of one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to frozen brussels sprouts that

(a) are in pulp, puree, paste or other concentrated forms; or

(b) is packed with spices, herbs, seasonings, pasta, rice, nuts, other vegetables, condiments, or any kind of sauce or flavouring.

Other labelling requirements

xx. If frozen brussels sprouts are size graded, the containers shall be labelled on the principal display panel with the appropriate word designation described in section xx.

Interpretation

xx. The definitions in this section apply in the grades for frozen brussels sprouts.

"poorly trimmed" means

(a) the butt end is dirty, very ragged or is greater than ten millimetres below the point of attachment of the lowest outer leaves;

(b) four or more outer leaves have been damaged and only the petioles remain attached to the butt; or

(c) the sprout has been damaged or cut and twenty-five per cent or more of the unit has been removed or it can be easily separated into two or more pieces.

"sample" means the contents of a container or in the case of a container larger than 750 grams, a 500 gram sample drawn at random from the larger container.

Grades and Grading

xx. (1) The grades and grade names for frozen brussels sprouts are Canada A, Canada B and Canada C.

Canada A

(2) Frozen brussels sprouts may be graded Canada A if they

(a) have a green colour characteristic of properly prepared, properly processed frozen brussels sprouts, and do not have more than five per cent by count of units that have more yellow or white than green colour;

(b) have the characteristic flavour and aroma of properly prepared, properly processed frozen brussels sprouts;

(c) are generally compact, tight, well formed and tender, typical of succulent young sprouts, and do not have more than ten per cent by count of units loosely structured and possessing tough outer leaves;

(d) do not have more than ten per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle six millimetres in diameter,

(ii) show a pink or brown internal discolouration, or

(iii) are poorly trimmed; and

(e) do not contain grit, sand, silt or similar materials of a size and quantity that adversely affects the palatability of the product.

Canada B

(3) Frozen brussels sprouts may be graded Canada B if they

(a) have a green colour characteristic of properly prepared, properly processed frozen brussels sprouts, and do not have more than ten per cent by count of units that have more yellow or white than green colour;

(b) are free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) are generally compact, and do not have more than twenty per cent by count of units loosely structured and possessing tough outer leaves;

(d) do not have more than twenty per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle six millimetres in diameter,

(ii) show a pink or brown internal discolouration, or

(iii) are poorly trimmed; and

(e) do not contain grit, sand, silt or similar materials of a size and quantity that seriously affects the palatability of the product.

CANADA C

(4) Frozen brussels sprouts that fail to meet the minimum requirements for Canada B, may be graded Canada C, if the product is palatable.

Size Grading

xx. If frozen brussels sprouts are marketed as size graded, their containers shall be labelled with the word designation set out in column I corresponding to the diameters set out in column II of the table to this section.

Table

* The diameter of a brussels sprout unit is the greatest dimension measured at right angles to the longitudinal axis across the thickest part of the unit.

Standard Containers

xx. Frozen brussels sprouts shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN CARROTS(07/03/00)

Product Definition and Composition

xx. (1) FROZEN CARROTS is the common product name of the food that

(a) is made from properly prepared, substantially sound, fresh roots of one or more varieties of Daucus carota (L);

(b) is prepared in one of the styles described in section xx; and

(c) meets the requirements of one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to frozen carrots that

(a) are prepared from round or spherical varieties known as "Paris" carrots, and labelled as a frozen vegetable other than carrots;

(b) are in pulp, purée , paste or other concentrated forms, or are represented as infant or junior foods;

(c) do not conform to one of the styles described in section xx; or

(d) contain natural or artificial colour, butter, cheese, corn starch, flavourings, flour, herbs, seasonings, spices, thickeners or tomato products.

Styles

xx. The styles of frozen carrots are:

(a) "whole", if the carrots retain their approximate original cylindrical or conical shape and are not larger than 50 millimetres in diameter;

(b) "baby whole", if the carrots retain their approximate original shape and are less than 23 millimetres in diameter;

(c) "whole baby", if the carrots are of a small type variety, retain their approximate original shape, and are less than 23 millimetres in diameter and less than 100 millimetres in length;

(d) "fingers", "finger cuts" or "cut carrots-whole style", if the carrots are cut at right angles to the longitudinal axis, are of uniform length, and are cut or shaped to resemble whole carrots;

(e) "cut carrots-baby whole style", if the carrots are cut at right angles to the longitudinal axis, are of a uniform length less than 23 millimetres, and are cut or shaped to resemble whole carrots;

(f) "halves" or "halved", if the carrots are cut parallel to the longitudinal axis into two approximately equal units;

(g) "quarters" or "quartered", if the carrots are cut parallel to the longitudinal axis into four approximately equal units;

(h) "sliced lengthwise", if the carrots are sliced parallel to the longitudinal axis into four or more units of approximately equal size and shape, are not less than 20 millimetres in length, and are not less than 5 millimetres in width at the widest point of the unit;

(i) "slices", "sliced", "ring cut" or "roundels", if the carrots are cut at right angles to the longitudinal axis into approximately uniform slices not greater than 10 millimetres in thickness;

(j) "dices", "diced", "cubes" or "cubed", if the carrots are cut into approximately cube-shaped pieces not greater than 12.5 millimetres on a side;

(k) "julienne", "french style" or "shoestring", if the carrots are cut parallel to the longitudinal axis into strips having cross-sectional dimensions not greater than 5 millimetres by 5 millimetres; and

(l) "double dices" or "doubled diced", if the carrots are cut into units having a cross-section that is square and the longest dimension of the unit is approximately twice that of the shortest dimension and does not exceed 25 millimetres.

Other Labelling Requirements

xx. Containers of frozen carrots may be labelled with the terms "crinkle cut", "corrugated", "fluted", "ripple cut", "scalloped" or "wavy" to further describe the styles described in section xx (a) to (l).

xx. If frozen carrots are size graded, the containers shall be labelled with the appropriate size description set out in the table to section xx.

Interpretation

xx. "Unit" means a whole carrot or single piece of carrot as described for the particular style in section xx. A unit severed into two or more parts shall be considered as one unit when re-assembled to the approximate size and shape of the average unit in the container.

Grades and Grading

xx. (1) The grades and grade names for frozen carrots are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen carrots may be graded Canada A if they

(a) have a orange-yellow colour typical of properly prepared, properly processed frozen carrots of similar varieties;

(b) have the characteristic flavour and aroma of properly prepared, properly processed frozen carrots;

(c) have not less than 90 per cent by count of the units, in the case of "whole", "baby whole", "whole baby", "fingers", "finger cuts", "cut carrots-whole style", "cut carrots-baby whole style", "slices", "sliced", "ring cut" or "roundel" styles, not vary by more than 12.5 millimetres in diameter;

(d) in a 40 unit sample of "whole", "baby whole", "whole baby", "fingers", "finger cuts", "cut carrots-whole style", "cut carrots-baby whole style", "halves", "halved", "quarters" or "quartered" styles, do not have more than

(i) one unit that stands apart from the general colour,

(ii) one unit that shows evidence of sunburn, in the aggregate larger than the area of a circle four millimetres in diameter,

(iii) one piece of harmless extraneous plant material exceeding 2 millimetres in length,

(iv) one unit that shows evidence of disease, insect injury or brown or black discolouration, in the aggregate larger than the area of a circle four millimetres in diameter on the surface, or extending more than 2 millimetres into the flesh,

(v) two units that show peel, in the aggregate larger than the area of a circle four millimetres in diameter,

(vi) one unit that is tough, fibrous or woody,

(vii) two units that are soft, mushy or have frayed edges,

(viii) two units that have been trimmed excessively,

(ix) one unit that shows discoloured or stained growth cracks,

(x) two units that are crushed or broken or are of an irregular shape, including splinters and chips, and

(xi) a total of five of the defects described in subparagraphs (i) to (x) and 9 units that show defects; and

(e) in a 400 gram sample of  product in the case of "sliced lengthwise", "slices", "sliced", "ring cut", "roundels", "dices", "diced", "cubes", "cubed", "julienne", "french style", "shoestring" "double dices" or "double diced" styles, do not have more than

(i) 20 grams of product that stands apart from the general colour,

(ii) 20 grams of product that shows evidence of sunburn, in the aggregate larger than the area of a circle four millimetres in diameter,

(iii) 1 piece of harmless extraneous plant material exceeding 2 millimetres in length,

(iv) 20 grams of product that shows evidence of disease, insect injury or brown or black discolouration, in the aggregate larger than the area of a circle four millimetres in diameter on the surface, or extending more than two millimetres into the flesh,

(v) 20 grams of product that shows peel, in the aggregate larger than the area of a circle four millimetres in diameter,

(vi) 20 grams of product that is tough, fibrous or woody,

(vii) 20 grams of product that is soft, mushy or has frayed edges,

(viii) 20 grams of product that has been trimmed excessively,

(ix) 20 grams of product that shows discoloured or stained growth cracks,

(x) 40 grams of product that is crushed or broken or is of an irregular shape, including splinters and chips, and

(xi) a total of five of the defects described in subparagraphs (i) to (x) and 120 g of units that show defects.

CANADA B

(3) Frozen carrots may be graded Canada B if they

(a) have a orange-yellow colour typical of properly prepared, properly processed frozen carrots of similar varieties;

(b) are free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) have not less than 80 per cent by count of the units, in the case of "whole", "baby whole", "whole baby", "fingers", "finger cuts", "cut carrots-whole style", "cut carrots-baby whole style", "slices", "sliced", "ring cut" or "roundels" styles, not vary by more than 12.5 millimetres in diameter;

(d) in a 40 unit sample of "whole", "baby whole", "whole baby", "fingers", "finger cuts", "cut carrots-whole style", "cut carrots-baby whole style", "halves", "halved", "quarters" or "quartered" styles, do not have more than

(i) 2 units that stand apart from the general colour,

(ii) 2 units that show evidence of sunburn, in the aggregate larger than the area of a circle four millimetres in diameter,

(iii) 2 pieces of harmless extraneous plant material exceeding 2 millimetres in length,

(iv) 2 units that show evidence of disease, insect injury, brown or black discolouration, in the aggregate larger than the area of a circle four millimetres in diameter on the surface, or extending more than two millimetres into the flesh,

(v) 2 units that show peel, in the aggregate larger than the area of a circle four millimetres in diameter,

(vi) 2 units that are tough, fibrous or woody,

(vii) 4 units that are soft, mushy or have frayed edges,

(viii) 4 units that have been trimmed excessively,

(ix) 2 units that show discoloured or stained growth cracks,

(x) 4 units that are crushed or broken or are of a irregular shape, including splinters and chips, and

(xi) a total of six of the defects described in subparagraphs (i) to (x) and 20 units that show defects, and

(e) in a 400 gram sample of product in the case of "sliced lengthwise", "slices", "sliced", "ring cut", "roundels", "dices", "diced", "cubes", "cubed", "julienne", "french style", "shoestring" "double dices" or "double diced" styles, do not have more than

(i) 40 grams of product that stands apart from the general colour,

(ii) 40 grams of product that shows evidence of sunburn in the aggregate larger than the area of a circle four millimetres in diameter,

(iii) 4 pieces of harmless extraneous plant material exceeding 2 millimetres in length,

(iv) 40 grams of product that shows evidence of disease, insect injury, brown or black discolouration, in the aggregate larger than the area of a circle four millimetres in diameter on the surface, or extending more than two millimetres into the flesh,

(v) 40 grams of product that shows peel, in the aggregate larger than the area of a circle four millimetres in diameter,

(vi) 40 grams of product that are tough, fibrous or woody,

(vii) 40 grams of product that is soft, mushy or has frayed edges,

(viii) 40 grams of product that has been trimmed excessively,

(ix) 40 grams of product that shows discoloured or stained growth cracks,

(x) 80 grams of product that is crushed or broken or is of an irregular shape, including splinters and chips, and

(xi) a total of six of the defects described in subparagraphs (i) to (x) and 280 g of units that show defects.

CANADA C

(4) Frozen carrots that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Size Grading

xx. If "whole", "baby whole", "whole baby", "fingers", "finger cuts", "cut carrots-whole style", "cut carrots-baby whole style" are marketed by size classification, their containers shall be labelled with the size description set out in column I corresponding to the diameters set out in column II of the table to this section.

Table

* The diameter of a carrot unit is the greatest dimension measured at right angles to the longitudinal axis across the thickest part of the unit.

Standard Containers

xx. Frozen carrots shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN CAULIFLOWER (22/JUN/00)

Product Definition and Composition

xx. "FROZEN CAULIFLOWER" is the common product name of the food that

(a) is made by freezing properly prepared, fresh, substantially sound cauliflower florets of varieties of Brassica oleracea (L), var. botrytis (L); and

(b) meet the requirements of one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to frozen cauliflower that

(a) is in pulp, puree, paste or other concentrated forms; and

(b) is packed with spices, herbs, seasonings, pasta, rice, nuts, other vegetables, condiments, or any kind of sauce or flavouring.

Interpretation

xx. The definitions in this section apply in the grades for frozen cauliflower.

"floret" means a compact portion or segment of the cauliflower head, greater than twelve millimetres in diameter and not greater than thirty millimetres in diameter measured across the greatest dimension, and includes the adjoining stems, secondary stems, and any attached, tender, green, yellow or white leaves or bracts.

"sample" means the contents of a container, or in the case of a container larger than 750 grams, a 500 gram sample drawn at random from the larger container.

"unit" means a floret. A unit severed into two or more parts shall be considered as one unit when re-assembled to approximately the size and shape of the average unit in the container.

Grades and Grading

xx. (1) The grades and grade names for frozen cauliflower are Canada A, Canada B and Canada C.

(2) In the grading of frozen cauliflower, in the case of colour determination, shall be evaluated after the product has been prepared according to label directions.

Canada A

(3) Frozen cauliflower may be graded Canada A if it

(a) has a white to light cream colour across the tops of the florets characteristic of properly prepared, properly processed frozen cauliflower, and does not have more than ten per cent by count of units that are brown, green, grey or other colours that adversely affect the appearance of the product;

(b) has the characteristic flavour and aroma of properly prepared, properly processed frozen cauliflower;

(c) is compact, tight and well formed, and does not have more than twenty per cent by count of units that are elongated causing the flower clusters to separate, or that are soft and mushy;

(d) does not have more than ten per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle six millimetres in diameter, or

(ii) are cut deeply, severely misshaped, or have attached leaf portions or bracts that seriously affects the appearance of the product; and

(e) in a 300 gram sample of product, does not contain more than thirty grams of small pieces that are less than twelve millimetres in any dimension.

Canada B

(4) Frozen cauliflower may be graded Canada B if it

(a) has a white to light cream colour across the tops of the florets characteristic of properly prepared, properly processed frozen cauliflower, and does not have more than fifteen per cent by count of units that are brown, green, grey or other colour that seriously affect the appearance of the product;

(b) is free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) is generally compact, tight and well formed and does not have more than thirty per cent by count of units that are elongated causing the flower clusters to separate, or are that soft and mushy;

(d) does not have more than fifteen per cent by count of units that

(i) are stained or blemished by disease or insect injury, the aggregate area of which is larger than the area of a circle six millimetres in diameter, or

(ii) are cut deeply, severely misshaped, or have attached leaf portions or bracts that seriously affects the appearance of the product; and

(e) in a 300 gram sample of product, does not contain more than sixty grams of small pieces that are less than twelve millimetres in any dimension.

CANADA C

(5) Frozen cauliflower that fails to meet the minimum requirements for Canada B, may be graded Canada C, if the product is palatable.

Standard Containers

xx. Frozen cauliflower shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN CORN ON THE COB(08/MAR/00)

Product Definition and Composition

xx. (1) FROZEN CORN ON THE COB and FROZEN COB CORN are the common product names of the food, referred to in this standard as "frozen corn on the cob" that

(a) is made from properly prepared, substantially sound, fresh whole cobs of one or more varieties of Zea mays (L); and

(c) meets the requirements of one of the grades set out in section xx.

(2) Frozen corn on the cob shall not be less than 40 millimetres or more than 120 millimetres in length and have a diameter not less than 30 millimetres.

Other Labelling Requirements

xx. Containers of frozen corn on the cob shall be labelled with the net quantity declared as the number of cobs in the container.

Grades and Grading

xx. (1) The grades and grade names for frozen corn on the cob are Canada A, Canada B and Canada C; and

(2) The sample size in determining the grade in the case of cobs less than 85 millimetres in length is 8 cobs, and in the case of cobs 85 millimetres or greater, it is 4 cobs.

CANADA A

(3) Frozen corn on the cob may be graded Canada A if

(a) it has a bright colour typical of properly prepared, properly processed frozen corn on the cob of the variety and colour type, and any grey, burnt or off-colour kernels do not detract from the appearance of the product;

(b) it has the characteristic flavour and aroma of properly prepared, properly processed frozen corn on the cob;

(c) has kernels the outer skin of which is not tough and the inner flesh of which is crisp, succulent and not starchy;

(d) it has well filled kernels in practically uniform straight rows and very few missing or undeveloped kernels;

(e) it has been cleanly and neatly cut and any black or brown silk longer than five centimetres, any pieces of husk larger than two millimetres in any dimension, any kernels damaged or discoloured by insects or disease, or any ragged, torn or otherwise mechanically damaged kernels does not affect the appearance or palatability of the product; and

(f) the cobs do not vary by more than 15 millimetres in length.

CANADA B

(2) Frozen corn on the cob may be graded Canada B if

(a) it has a colour typical of properly prepared, properly processed frozen corn on the cob of the variety and colour type, and any grey, burnt or off-colour kernels do not seriously detract from the appearance or palatability of the product;

(b) it is free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) it has kernels the outer skin of which is not tough and the inner flesh of which is crisp, succulent and not starchy and may have some kernels that require chewing;;

(d) it does not have more than a few missing or undeveloped kernels and some crooked rows; and

(e) it has been cleanly and neatly cut and any black or brown silk longer than five centimetres, any pieces of husk larger than 2 millimetres in any dimension, any kernels damaged or discoloured by insects or disease, or any ragged, torn or otherwise mechanically damaged kernels, does not seriously affect the appearance or palatability of the product.

CANADA C

(4) Frozen corn on the cob that fails to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

FROZEN WHOLE KERNEL CORN (07/MAR/00)

Product Definition and Composition

xx. (1) FROZEN WHOLE KERNEL CORN and FROZEN WHOLE GRAIN CORN are the common product names of the food, referred to in this standard as "frozen corn", that

(a) is made from properly prepared, substantially sound, fresh corn of varieties of Zea may (L), that is removed from the cob; and

(b) meets the requirements of one of the grades set out in section xx.

(2) Frozen corn may contain

(a) salt;

(b) spices, herbs and seasonings; and

(c) vegetables in fresh, frozen, canned, dried, dehydrated or lyophilised form, as a garnish, not to exceed 15 per cent of the weight of the product.

Exceptions

xx. These standards and grades do not apply to frozen corn that

(a) is in pulp, purée , paste or other concentrated forms, or is represented as infant or junior foods;

(b) is packed as frozen cream style corn, frozen corn on the cob or frozen miniature cobs of corn; or

(d) contains natural or artificial colour, butter, cheese, flavourings, flour or tomato products.

Other Labelling Requirements

xx. Containers of frozen corn may be labelled with the varietal name or colour type as part of the common product name or as a separate declaration.

Grades and Grading

xx. (1) The grades and grade names for frozen corn are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen corn may be graded Canada A if it

(a) has a bright colour typical of properly prepared, properly processed frozen corn of one or more varieties, and any grey, burnt or off-colour kernels do not affect the appearance of the product;

(b) has the characteristic flavour and aroma of properly prepared, properly processed frozen corn;

(c) has kernels the outer skin of which is not tough and the inner flesh of which is crisp, succulent and not starchy;

(d) in a 350 gram sample of product, does not have

(i) any piece of cob greater than 2 millimetres in any dimension that is free of or attached to any kernels,

(ii) any husk or other harmless extraneous plant material, in the aggregate larger than 3 square centimetres,

(iii) any brown or black pieces of silk longer than 2.5 centimetres, and in the aggregate larger than 8 centimetres in,

(iv) more than two kernels that show evidence of disease, insect injury or discolouration, and

(V) more than 10 grams of product that consists of loose skins or irregular, ragged or torn kernels.

CANADA B

(3) Frozen corn may be graded Canada B if it

(a) has a colour typical of properly prepared, properly processed frozen corn of one or more varieties, and any grey, burnt or off-colour kernels do not seriously affect the appearance of the product;

(b) is free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) has kernels the outer skin of which is not tough and the inner flesh of which is crisp, succulent and not starchy and may have some kernels that require chewing;

(d) in a 350 gram sample of product, does not have

(i) more than one piece of cob greater than 2 millimetres in any dimension that is attached to any kernels and one piece of cob that is free of kernels,

(ii) any husk or other harmless extraneous plant material, in the aggregate larger than 6 square centimetres,

(iii) any brown or black pieces of silk longer than 2.5 centimetres, and in the aggregate larger than 16 centimetres,

(iv) more than 4 kernels that show evidence of disease, insect injury or discolouration, and

(V) more than 20 grams of product that consists of loose skins or irregular, ragged or torn kernels.

CANADA C

(4) Frozen corn that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Standard Containers

xx. Frozen corn shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN MIXED VEGETABLES (20/JUN/00)                                                                                                                                                            

Product Definition and Composition

xx. (1) FROZEN MIXED VEGETABLES, FROZEN VEGETABLE MIX, and MIXED FROZEN VEGETABLES, afterwards referred to in this standard as "FROZEN MIXED VEGETABLES", subject to subsection(2) of this section, are the common product names of the foods that

(a) is made by mixing two or more properly prepared, substantially sound fresh or previously frozen vegetables; and

(b) meets the requirements of one of the grades set out in section xx.

(2) If the product is a mixture of two vegetables, the common product name shall be their standardized names as described in schedule I, and have not less than 51 per cent and not more than 80 per cent by weight, of the first vegetable named.

(3) If the product is a mixture of three or more vegetables, the predominating vegetable shall not exceed 60 % by weight of the product.

(4) Frozen mixed vegetables may contain nuts, and vegetables in canned, dried, dehydrated or lyophilised form, in an amount not greater than 20 per cent by weight of the product.

Exceptions

xx. These standards and grades do not apply to frozen mixed vegetables that

(a) are in pulp, puree or other concentrated forms, or are represented as infant or junior food;

(b) contains colour, butter, cheese, corn starch or other starches, flour, thickening agents, tomato products, rice or other grain, mature dried beans, peas, lentils or pasta products; or

(c) are prepared from vegetables other than as described in this schedule.

Other labelling requirements

xx. If containers of frozen mixed vegetables contain vegetables of a specific style and the style is not clearly depicted on the label, the appropriate style shall be shown in the list of ingredients.

Grades and Grading

xx. (1) The grades and grade names for frozen mixed vegetables are Canada A, Canada B and Canada C.

Canada A

(2) Frozen mixed vegetables may be graded Canada A if the vegetables meet the requirements of Canada A as described in this schedule for that vegetable, as the case may be.

Canada B

(3) Frozen mixed vegetables may be graded Canada B if the vegetables meet the requirements of Canada B as described in this schedule for that vegetable, as the case may be.

Canada C

(4) Frozen mixed vegetables that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Standard Containers

xx. Frozen mixed vegetables shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN PEAS (22/JUN/00)

Product Definition and Composition

xx. (1) "FROZEN PEAS", "FROZEN GREEN PEAS", "FROZEN GARDEN PEAS" and "FROZEN SWEET PEAS" are the common product names of the food, referred to in this standard as "FROZEN PEAS", that

(a) is made from properly prepared, substantially sound, succulent, fresh, immature green seeds of varieties of Pisum sativum (L), except the subspecies macrocarpum; and

(b) meets the requirements of one of the grades set out in section xx.

(2) Frozen peas may contain salt.

Exceptions

xx. These standards and grades do not apply to frozen peas that

(a) are in pulp, puree or other concentrated forms, or are represented as infant or junior food;

(b) contain added colouring, other vegetables, butter, cheese, corn starch, flour, tomato products, spices, herbs, seasonings, thickening agents or flavourings; or

(c) are prepared from mature or dried peas as described in section xx of Schedule II of these Regulations.

Other labelling requirements

xx. If peas are size graded, the containers shall be labelled with the appropriate number or word designation described in section xx.

Interpretation

xx. The definition in this section applies in the grades for frozen peas.

"pea fragments" means portions of peas, separated, crushed or broken cotyledons, and loose skins.

Grades and Grading

xx. (1) The grades and grade names for frozen peas are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen peas may be graded Canada A if they

(a) have a bright green colour characteristic of properly prepared, properly processed frozen peas of similar varieties;

(b) have the characteristic flavour and aroma of properly prepared, properly processed frozen peas;

(c) have a very tender texture, typical of immature peas;

(d) in a 500 gram sample of product, do not have more than

(i) twenty-five grams of pea fragments,

(ii) seven grams of blemished, discoloured, spotted or stained peas, and

(iii) five grams of peas that stands apart from the general colour; and

(e) in a one kilogram sample of the product, do not have more than one piece of harmless extraneous plant material.

CANADA B

(3) Frozen peas may be graded Canada B if they

(a) have a green colour characteristic of frozen peas of similar varieties;

(b) are free from off-flavours and off-odours that seriously affect the palatability of the product;

(c) are fairly tender, and any hard, mealy or starchy peas do not seriously affect the palatability of the food;

(d) in a 500 gram sample of the product, do not have more than

(i) sixty grams of pea fragments,

(ii) thirty grams of blemished, discoloured, spotted or stained peas, and

(iii) ten grams of peas that stands apart from the general colour; and

(e) in a one kilogram sample of the product, do not have more than two pieces of harmless extraneous plant material.

CANADA C

(4) Frozen peas that fail to meet the minimum requirements for Canada B may be graded Canada C, if the product is palatable.

Size Grading

xx. (1) If frozen peas are marketed as size graded, their containers shall be labelled with the number designation set out in column II corresponding to the diameters set out in column I of the table to this section.

(2) When a mixture of two sizes of peas is shown on the label, the first named size shall form the greater proportion of the weight of the mixture.

(3) Frozen peas meet the requirements for size grading if at least the average of the percentages, in all sample units representing an inspection lot, is not less than 90 per cent by weight of the product for the size declared.

(4) If frozen peas are not marketed as size graded or if three or more sizes are mixed, their container shall be labelled with the words "assorted sizes" or "mixed sizes".

(5) A container of frozen peas may be labelled as "small" or "petits" if it contains a mixture of size 1 and size 2 as described in the table to this section, and not less than fifty-one per cent by weight of the product is of the size 1 designation.

(6) A container of frozen peas may be labelled as "baby" if it contains a mixture of size 1 and size 2 as described in the table to this section, and not less than fifty-one per cent by weight of the product is of the size 2 designation.

(7) A container of frozen peas may be labelled as "medium" if it contains a mixture of size 3 and size 4 as described in the table to this section.

(8) A container of frozen peas may be labelled as "large" if it contains a mixture of size 5 and size 6 as described in the table to this section.

Table

Standard Containers

xx. Frozen peas shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN PEAS AND CARROTS, FROZEN CARROTS AND PEAS (22/JUN/00)

Product Definition and Composition

xx. (1) "FROZEN PEAS AND CARROTS" and "FROZEN CARROTS AND PEAS" are the common product names of the foods that

(a) are made from mixing, in any combination, properly prepared, substantially sound, fresh peas or previously frozen peas described in section xx, and fresh carrots, or previously frozen carrots described in section xx; and

(b) meets the requirements of one of the grades set out in section xx.

(2) Frozen peas and carrots shall contain not less than 50 per cent by weight of peas, and not less than 25 per cent by weight of carrots of any style described in section xx.

(3) Frozen carrots and peas shall contain not less than 50 per cent by weight of carrots of any style described in section xx, and not less than 25 per cent by weight of peas.

(4) Frozen peas and carrots and frozen carrots and peas meets the requirements of subsections (2) and (3) if at least the average of the percentages of each vegetable in all sample units representing an inspection lot meets the proportions prescribed for the particular vegetable.

Other Labelling Requirements

xx. The name of the appropriate style of carrots described in section xx must be declared in the list of ingredients.

xx. If peas are size graded, the containers shall be labelled with the appropriate size description set out in the table to section xx.

Grades and Grading

xx. (1) The grades and grade names for frozen peas and carrots and frozen carrots and peas are Canada A, Canada B and Canada C.

Canada A

(2) Frozen peas and carrots and frozen carrots and peas may be graded Canada A if the peas and carrots meet the applicable requirements of Canada A, with respect to its particular style as described in this schedule for frozen peas and frozen carrots.

Canada B

(3) Frozen peas and carrots and frozen carrots and peas may be graded Canada B if the peas and carrots meet the applicable requirements of Canada B, with respect to its particular style as described in this schedule for frozen peas and frozen carrots.

Canada C

(4) Frozen peas and carrots and frozen carrots and peas that fail to meet the minimum requirements for Canada B may be graded Canada C if the product is palatable.

Standard Containers

xx. Frozen peas and carrots and frozen carrots and peas shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN FRENCH FRIED POTATOES

Product Definition and Composition

xx. (1) FROZEN FRENCH FRIED POTATOES is the common product name of the frozen food that

(a) is made by freezing properly prepared fresh potatoes of white varieties of Solanum tuberosum (L), that have been peeled, sorted and trimmed before being cut into strips, and are blanched and processed in a suitable fat or oil;

(b) is prepared in one of the styles set out in section xx; and

(c) meets the requirements of one of the grades set out in section xx.

(2) Frozen french fried potatoes may contain

(a) vegetable oil;

(b) salt;

(c) a sweetening ingredient; and

(d) sodium acid pyrophosphate, as a sequestering agent.

Styles

xx. The styles of frozen french fried potatoes are:

(a) "crinkle cut", if the potatoes are cut into strips with corrugated surfaces and generally having cross-sectional dimensions not less than seven millimetres by seven millimetres and not more than 13 millimetres by 13 millimetres;

(b) "crinkle cut shoestring" or "crinkle cut julienne", if the potatoes are cut into strips with corrugated surfaces and generally having cross-sectional dimensions less than seven millimetres by seven millimetres;

(c) "shoestring" or "julienne", if the potatoes are cut into strips with smooth surfaces and generally having cross-sectional dimensions less than 7 millimetres by 7 millimetres; and

(d) "straight cut" or "regular cut" means cut into strips with smooth surfaces and generally having cross-sectional dimensions not less than 7 millimetres by 7 millimetres and not more than 13 millimetres by 13 millimetres.

Interpretation

xx. The definitions in this section apply in the grades for frozen french fried potatoes.

"major defect" means a unit adversely affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area of 40 to 125 square millimetres. (défaut majeur)

"minor defect" means a unit

(a) adversely affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area of 8 to 40 square millimetres, or

(b) having a pale brown peel or light discolouration equivalent to an area equal or greater than 8 square millimetres. (défaut mineur)

"serious defect" means a unit adversely affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area greater than 125 square millimetres. (défaut grave)

"sliver" means a very thin unit, generally an edge piece, that has substantially smaller average cross-sectional dimensions than the predominant size of the units and that has less than one-third of the weight of an average unit of the same length. (éclat)

"small piece" means a unit less than 25 millimetres in length. (petit morceau)

"soggy" means that the unit is limp, doughy or waterlogged or any combination thereof, and lacks body or character. (flasque)

"unit" means one of the pieces comprising the product. (spécimen)

Grades and Grading

xx. (1) The grades and grade names for frozen french fried potatoes are Canada A, Canada B and Canada C.

(2) The grades for frozen french fried potatoes shall be determined in the following manner and in the following order:

(a) freedom from defects and uniformity in size and shape shall be evaluated while the product is in the frozen state;

(b) colour shall be evaluated initially while the product is in a frozen state and confirmed after it has been prepared according to label instructions; and

(c) texture, flavour and aroma shall be evaluated after the product has been prepared according to label instructions.

CANADA A

(3) Frozen french fried potatoes mat be graded Canada A if they

(a) have a bright colour, that may range from a very light cream colour (USDA Color Standard "0" for Frozen French Fried Potatoes) to a deep golden colour (U.S.D.A. Color Standard "3" for Frozen French Fried Potatoes), typical of properly prepared frozen french fried potatoes, and do not have more than five per cent by weight of units that distinctly stand apart from the general colour;

(b) have at least 90 per cent by weight of units that are not less than 37 millimetres in length, and not more than six per cent by weight of units that are small pieces and slivers;

(c) when prepared according to label instructions, and while the product is still hot,

(i) be almost free of excess oil, and do not have more than three per cent by weight of units that are soggy,

(ii) do not show any noticeable separation between the external surfaces, which shall be moderately crisp, and the inner portion, and

(iii) have a characteristic flavour and aroma of properly prepared, properly processed frozen french fried potatoes that are free from rancidity, bitterness, scorched or caramelized taste; and

(d) in a one kilogram sample of the product,

(i) in the case of straight cut, regular cut or crinkle cut frozen french fried potatoes, do not have more than

(A) four serious defects,

(B) a total of 12 serious and major defects, and

(C) a total of 36 serious, major and minor defects, and

(ii) in the case of shoestring, julienne or crinkle cut shoestring or crinkle cut julienne frozen french fried potatoes, do not have more than

(A) four serious defects,

(B) a total of 16 serious and major defects, and

(C) a total of 45 serious, major and minor defects.

CANADA B

(4)  Frozen french fried potatoes may be graded Canada B if they

(a) have a colour that may range from a very light cream colour (U.S.D.A. Color Standard "0" for Frozen French Fried Potatoes) to a brown colour (U.S.D.A. Color Standard "4" for Frozen French Fried Potatoes) and may be slightly dull, but do not have more than 10 per cent by weight of units that distinctly stand apart from the general colour;

(b) shall be fairly uniform in size and shape, and do not have more than 12 per cent by weight of units that are small pieces and slivers;

(c) when prepared according to label instructions, and while the product is still hot,

(i) be fairly free of excess oil, and do not have more than 10 per cent by weight of units that are soggy,

(ii) do not show more than a moderate separation between the external surfaces, which may be slightly hard or slightly tough, and the inner portion, and

(iii) have a characteristic flavour and aroma of french fried potatoes, and may have a slightly scorched or caramelized taste if it does not detract from the palatability of the product, but free from off-flavours and off-odours; and

(d) in a one kilogram sample of the product, shall not have more than

(i) seven serious defects,

(ii) a total of 21 serious and major defects, and

(iii) a total of 60 serious, major and minor defects.

CANADA C

(5) Frozen french fried potatoes that fail to meet the minimum requirements of Canada B may be graded Canada C, if the product is palatable.

Standard Containers

xx. Frozen french fried potatoes shall be packed in a container that, when properly packed, contains a net quantity of product as set out in the table to this section.

Table

FROZEN SPINACH (02/FEB/00)

Product Definition and Composition

xx. FROZEN SPINACH is the common product name of the food that

(a) is made by freezing properly prepared, substantially sound, fresh succulent leaves of one or more varieties of Spinacia oleracea (L);

(b) is prepared in one of the styles set out in section xx; and;

(c) meets the requirements one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to spinach that

(a) is in pulp, puree or other concentrated forms, or is represented as infant or junior food; or

(b) contains other ingredients.

Styles

xx. The styles of frozen spinach are:

(a) "whole", if the base of the root has been substantially removed, but the leaves remain connected;

(b) "whole leaf" or "leaf", if individual leaves include a portion of the adjoining stem;

(c) "cut", "cut leaf" or "sliced", if the leaves and adjoining stems have been cut or sliced into pieces of generally uniform width greater then 20 millimetres, and which may vary in length; and

(d) "chopped", if the leaves and adjoining stems have been cut into small pieces between 4 mm and 19 mm in the greatest dimension.

Other Labelling Requirements

xx. Containers of frozen spinach shall be labelled on the principal display panel with the name of the appropriate style described in section xx.

Grades and Grading

xx. (1) The grades and grade names for frozen spinach are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen spinach may be graded Canada A if it

(a) has the characteristic flavour and aroma of properly prepared, properly processed frozen spinach, and is free from unpleasant bitterness;

(b) has a bright green colour, typical of properly prepared, properly processed frozen spinach;

(c) in the case of "whole", "whole leaf" or "leaf" styles, is generally tender and does not have more than one per cent by weight of the product consisting of tough leaves or fibrous stems;

(d) in the case of "whole", "whole leaf" or "leaf" styles, consists mostly of leaves that are complete and intact, and not have more than two per cent by weight disintegrated, ragged, shredded or torn;

(e) in a 400 gram sample of the drained product, does not contain

(i) more than one root or piece of root,

(ii) more than two seedy heads,

(iii) more than three leaves or pieces of leaves that are blemished, discoloured or stained by insects, mechanical damage, or disease, and

(iv) any harmless extraneous plant material greater than 12.5 square centimetre in the aggregate; and

(f) does not contain grit, sand, silt or similar materials of a size and quantity that adversely affects the palatability of the product.

Canada B

(3) Frozen spinach may be graded Canada B if it

(a) it is free from off flavours and off odours that seriously affect the palatability of the product, but may have a slightly bitter taste;

(b) has a green colour, and any variation of colour does not seriously detract from the appearance or palatability of the product;

(c) in the case of "whole", "whole leaf" or "leaf" styles, is fairly tender and does not have more than two per cent by weight of the product consisting of tough leaves or fibrous stems;

(d) in the case of "whole", "whole leaf" or "leaf" styles, consists mostly of leaves that are complete and intact with not more than four per cent by weight being disintegrated, ragged, shredded or torn;

(e) in a 200 gram sample of the product, does not contain

(i) more than one root or piece of root,

(ii) more than two seedy heads,

(iii) more than three leaves or portions of leaves that are blemished, discoloured or stained by insects, mechanical damage or disease, and

(iv) any harmless extraneous plant material greater than 12.5 square centimetre in the aggregate; and

(f) does not contain grit, sand, silt or similar materials of a size and quantity that seriously affects the palatability of the product.

CANADA C

(4) Frozen spinach that fail to meet the minimum requirements for Canada B may be labelled Canada C, if the product is palatable.

Standard Containers

xx. Frozen spinach shall be packed in a container that, when properly packed, contains the net quantity of product as set out in the table to this section.

Table

FROZEN COOKED SQUASH (25//00)

Product Description and Composition

xx. FROZEN COOKED SQUASH is the common product name of the food that

(a) is made by freezing properly prepared, properly processed pieces of mature fruit of varieties of the genus Curcurbita (L) commonly known as squash; and

(c) meets the requirements one of the grades set out in section xx.

Exclusion

xx. These standards and grades do not apply to frozen cooked squash that

(a) is represented as pie filling, or infant or junior food; or

(b) contains other ingredients.

Grades and Grading

xx. (1) The grades and grade names for frozen cooked squash are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen cooked squash may be graded Canada A if

(a) it has the characteristic flavour and aroma of properly prepared, properly processed frozen cooked squash, and is free from bitterness;

(b) it has a uniform bright colour, typical of properly prepared, properly processed frozen cooked squash;

(c) it has a practically uniform, fine, smooth texture;

(d) in a 500 gram sample of the product, it does not contain more than one gram of particles of rind, pieces of squash that are woody or resist chewing, black, brown or burned specks, seeds, sand or silt; and

(e) a well-mixed 500 gram mass of thawed product when placed on a dry, flat surface at room temperature retains a mounded conformation for at least 120 seconds, during which time liquid may separate from the mass to a distance of not more than three millimetres.

CANADA B

(3) Frozen cooked squash may be graded Canada B if

(a) it has the flavour and aroma of frozen cooked squash, and is free from any bitterness, off-flavours and off-odours that detract from the palatability of the product;

(b) it has a fairly uniform colour, and any variation of colour does not seriously detract from the appearance or palatability of the product;

(c) it has a fairly uniform texture, may be slightly pasty or lumpy if it does not seriously detract from the appearance or palatability of the product;

(d) in each 500 grams of product, it does not contain more than two grams of black, brown or burned specks, pieces of squash that are woody or resist chewing, particles of rind, seeds, sand, or silt; and

(e) a well-mixed 500 gram mass of thawed product when placed on a dry, flat surface at room temperature retains a moderately mounded conformation for at least 60 seconds, during which time liquid may separate from the mass to a distance of not more than three millimetres.

CANADA C

(4) Frozen cooked squash that fails to meet the minimum requirements for Canada B may be labelled Canada C, if the product is palatable.

FROZEN COOKED SQUASH (25/FEB/00)Product Description and Composition

xx. FROZEN COOKED SQUASH is the common product name of the food that

(a) is made by freezing properly prepared, properly processed pieces of mature fruit of varieties of the genus Curcurbita (L) commonly known as squash; and

(b) meets the requirements one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to frozen cooked squash that

(a) is represented as pie filling, or infant or junior food; or

(b) contains other ingredients.

Grades and Grading

xx. (1) The grades and grade names for frozen cooked squash are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen cooked squash may be graded Canada A if

(a) it has the characteristic flavour and aroma of properly prepared, properly processed frozen cooked squash, and is free from bitterness;

(b) it has a bright colour, typical of properly prepared, properly processed frozen cooked squash;

(c) it has a fine, smooth texture;

(d) in a 500 gram sample of the product, it does not contain more than one gram of particles of rind, pieces of squash that are woody or resist chewing, black, brown or burned specks, seeds, sand or silt; and

(e) a well-mixed 500 gram mass of thawed product when placed on a dry, flat surface at room temperature retains a mounded conformation for at least 120 seconds, during which time liquid may separate from the mass to a distance of not more than three millimetres.

CANADA B

(3) Frozen cooked squash may be graded Canada B if

(a) it is free from any bitterness, off-flavours and off-odours that seriously affect the palatability of the product;

(b) it has a fairly uniform colour, and any variation of colour does not seriously detract from the appearance or palatability of the product;

(c) it has a texture that may be slightly pasty or lumpy if it does not seriously detract from the appearance or palatability of the product;

(d) in each 500 grams of product, it does not contain more than two grams of black, brown or burned specks, pieces of squash that are woody or resist chewing, particles of rind, seeds, sand, or silt; and

(e) a well-mixed 500 gram mass of thawed product when placed on a dry, flat surface at room temperature retains a moderately mounded conformation for at least 60 seconds, during which time liquid may separate from the mass to a distance of not more than three millimetres.

CANADA C

(4) Frozen cooked squash that fails to meet the minimum requirements for Canada B may be labelled Canada C, if the product is palatable.

FROZEN SQUASH (uncooked) (25/FEB/00)

Product Description and Composition

xx. FROZEN SQUASH is the common product name of the food that

(a) is made by freezing properly prepared, properly processed mature fruit of varieties of the genus Curcurbita (L) commonly known as squash;

(b) is prepared in one of the styles set out in section xx; and;

(c) meets the requirements one of the grades set out in section xx.

Exceptions

xx. These standards and grades do not apply to frozen uncooked squash that

(a) is represented as frozen cooked squash, pie filling, or infant or junior food;

(b) contains other ingredients; or

(c) is prepared in a style other than one of the styles described in section xx.

Styles

xx. The styles of frozen squash are:

(a) "sliced" or "slices" if the peeled squash is cut into units of uniform thickness not greater than 15 millimetres; and

(b) "dices", "diced", "cubes" or "cubed" if the peeled squash is cut into uniform cube-shaped pieces not greater than 15 millimetres on the side.

Other Labelling Requirements

xx. Containers of frozen squash shall be labelled on the principal display panel with the name of the appropriate style described in section xx.

Grades and Grading

xx. (1) The grades and grade names for frozen squash are Canada A, Canada B and Canada C.

CANADA A

(2) Frozen squash may be graded Canada A if it

(a) has the characteristic flavour and aroma of properly prepared, properly processed frozen squash, and is free from bitterness;

(b) has a bright colour, typical of properly prepared, properly processed frozen squash of a similar variety, and not more than two per cent by weight of the product that stand apart from the general colour,;

(c) is firm and free from hard, fibrous, woody or other unpleasant textures, and does not have more than five per cent by weight of product that is excessively firm or soft;

(d) does not have more than five per cent by weight of product that has ragged edges or is of a  style other than one described in section xx; and

(e) does not have more than five per cent by weight of product that shows any rind, blemishes, insect injury or evidence of disease, in the aggregate larger than the area of a circle three millimetres in diameter.

CANADA B

(3) Frozen squash may be graded Canada B if it

(a) is free from off-flavours and off-odours that seriously affect the palatability of the product;

(b) has a uniform colour, and does not have more than five per cent by weight of product that stands apart from the general colour;

(c) does not have more than ten per cent by weight of product that is excessively soft, fibrous, hard, woody or has lost its shape;

(d) does not have more than ten per cent by weight of product that has ragged edges or is of a style other than one described in section xx; and

(e) does not have more than ten per cent by weight of product that shows any rind, blemishes, insect injury or evidence of disease, in the aggregate larger than the area of a circle three millimetres in diameter.

CANADA C

(4) Frozen squash that fails to meet the minimum requirements for Canada B may be labelled Canada C, if the product is palatable.

FROZEN CONCENTRATED TOMATO JUICE (FROZEN TOMATO JUICE CONCENTRATE) (07/APR/99)

Product Definition and Composition

xx. (1) "FROZEN CONCENTRATED TOMATO JUICE" and "FROZEN TOMATO JUICE CONCENTRATE" are the common product names of the food, referred to in this standard as "frozen concentrated tomato juice", that

(a) is made by freezing

(i) the liquid obtained from properly prepared, substantially sound, fresh, whole tomatoes of red or reddish varieties of Lycopersicum esculentum (L), that has been concentrated to an NTSS content of not less than 15 per cent, or

(ii) the liquid obtained by diluting concentrated tomato juice, as defined in these Regulations, to an NTSS content of not less than 15 per cent;

(b) meets the standards set out in section xx; and

(c) meets the requirements of one of the grades referred to in section xx.

(2) Frozen concentrated tomato juice may contain salt, in dry form only.

xx. Frozen concentrated tomato juice

(a) shall not, when examined according to the "Howard Method", contain mould filaments in more than 30 per cent of the microscopic fields; and

(b) when reconstituted according to label directions, shall have an NTSS content of not less than 4.5 percent.

Grades and Grading

xx. (1) The grades and grade names for frozen concentrated tomato juice are the same as for tomato juice.

(2) The grade of frozen concentrated tomato juice is determined on the basis of the reconstituted product prepared according to label directions.

Standard Containers

xx. Frozen concentrated tomato juice shall be packed in a container that, when properly packed, contains a net quantity of product as set out in column I of the table to this section, and, in the case of a rigid metal container, has the corresponding diameter, if any, set out in column II.

Table