French Fries and the US Government

The United States Government has a lot to say about French Fries. The following is the text from the Code of Federal Regulations, 7CFR52.2382-2405. The sections before it deal with canned potatoes and the sections afterwards, with grades of peeled potatoes. Clearly, the US taxpayers' money has not gone completely to waste.

This entire page was entered the hard way (not scanned). Because it is a lot of legalese, little has been changed except a few slight modifications of the style (for clarification) and corrections to the most glaring of copy errors. All misplaced commas are "[sic]" -- they were entered by some bureaucrat and remain in the text, since we are dealing with law and a comma can make all the difference (yours truly got off of a minor citation thanks to a well-placed comma once). Basically, don't complain about the style here. You want to complain? Call the US Government. Better yet, get your own copy of the entire Code of Federal Regulations and copy edit nine pages yourself while considering the legal ramifications of punctuation changes... with no remuneration. Jeez... the nerve of some people...

Subpart -- United States Standards for Grades of Frozen French Fried Potatoes

Source: 31 FR 6190, Apr. 22, 1966, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1961.

Product Description, styles, Lengths and Grades

§52.2391 Product description

Frozen french fried potatoes are prepared from mature, sound, white or Irish potatoes (Solanum tuberosum). The potatoes are washed, sorted, and trimmed as necessary to assure a clean and wholesome product. The potatoes may or may not be cut into pieces. The potatoes are processed in accordance with good commercial practice which includes deep frying or blanching in a suitable fat or oil and which may include the addition of any ingredient permissable under the Federal Food, Drug, and Cosmetic Act. The prepared product is frozen and stored at temperatures necessary for its preservation.

§52.2392 Fry color type.

(a) General: The term "fry color," as used in this subpart, refers to the color change which occurs in the potato units solely because of the frying process. Potato units may be designated as to "fry color" in accordance with USDA color standards for frozen french fried potatoes. (See §52.2398 for further reference to these color standards.)
(b) The "fry color" of a sample unit may be designated in accordance with the following criterion:

Designation

Fry color of the units
Extra light Lighter than USDA No. 1.
Light Similar to USDA No. 1 color.
Medium Light Mostly similar to USDA No. 2. Predominantly lighter than No. 3 but may include No. 1.
Medium Mostly similar to USDA No. 3. May include units of No. 4 and/or No. 2 fry color.
Dark Predominantly darker than USDA No. 3. May include color No. 4 or darker.

§52.2392a Types.

(a) Frozen french fried potatoes are of two types, based principally on intended use, as follows:
(1) Retail type. This type is intended for household consumption. It is normally packaged in small packages which are labeled or marked for retail sales. It may be otherwise designated for such use.
(2) Institutional type. This type is intended for the hotel, restaurant, or other large feeding establishment trade. Primary containers, usually 5 pounds or more, are often not completely labeled as for retail sales.


(b) If it not possible to ascertain the type, the quality requirements of the retail type apply.

[32 FR 779, Jan. 24, 1967. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§52.2393 Styles.

(a) General. The style of frozen french fried potatoes is identified by the general size, shape, or other physical characteristics of the potato units. Styles with cut units may be further identified by substyles as follows:
(1) "Straight cut" refers to smooth cut surfaces
(2) "Crinkle cut" refers to corrugated cut surfaces.


(b) Strips. This style consists of elongated pieces of potato with practically parallel sides and of any cross-sectional shape. This style may be further identified by the approximate dimensions of the cross-section, for example:

1/4 x 1/4 inch
3/8 x 3/8 inch
1/2 x 1/4 inch
3/8 x 3/4 inch

(1) "Shoestring" refers to strips, either straight cut or crinkle cut, with a cross-sectional area predominately less than that of a square measuring 3/8 x 3/8 inch.


(c) Slices. This style consists of pieces of potato with two practically parallel sides, and which otherwise conform generally to the shape of the potato. this style may also contain a normal amount of outside slices.
(d) Dices. This style consists of pieces of potato cut into approximate cubes.
(e) Rissole This style consists of whole or nearly whole potatoes.
(f) Other. Any other individially frozen french fried potato product may be designated as to style by description of the size, shape, or other characteristic which differentiates it from the other styles.

§52.2394 Length Designations.

(a) General. The length designations described in this section applies to "strip" styles only.
(b) Criteria for length designations of a sample unit. Frozen french fried potato strips are designated as to length in accordance with the following criteria. "Percent," as used in this section, means the percent, by count, of all strips of potato that are 1/2-inch in length, or longer.
(1) Extra long. Eighty (80) percent or more are 2 inches in length or longer; and 30 percent or more are 3 inches in length or longer.
(2) Long. Seventy (70) percent or more are 2 inches in length, or longer; and 15 percent or more are three inches in length, or longer.
(3) Medium. Fifty (50) percent or more are 2 inches in length, or longer;
(4) Short. Less than 50 percent or more are 2 inches in length or longer;

(c) Criteria for length designation of a lot (See 52.2403 for these criteria.)

§52.2395 Grades.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen french fried potatoes, except "strip" style, "short" length, that:
(1) Have a good flavor;
(2) have a good color;
(3) are practically uniform in size and symmetry;
(4) are practically free from defects;
(5) posess a good texture; and
(6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.


(b) "U.S. Grade A (or 'U.S. Fancy') Short" is the quality of frozen french fried potatoes of "strip" style, "short" length, that:

(1) Have a good flavor;
(2) have a good color;
(3) are practically uniform in size and symmetry;
(4) are practically free from defects;
(5) posess a good texture; and
(6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.


(c) "U.S. Grade B" (or "U.S. Extra Standard") is the quality of frozen french fried potatoes, except "strip" style, "short" length, that:

(1) Have a reasonably good flavor;
(2) have a reasonably good color;
(3) are reasonably uniform in size and symmetry;
(4) are reasonably free from defects;
(5) posess a reasonably good texture; and
(6) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.


(d) "Substandard" is the grade of frozen french fried potatoes that fail to meet the requirements of "U.S. Grade B."

Factors of Quality

§52.2396 Ascertaining the grade of sample unit.

(a) General. The grade of a sample unit of frozen french fried potatoes is ascertained by considering: The factor of flavor which is not scored; The ratings for the factors of color, uniformity of size and symmetry, defects, and texture which are scored; the total score and the limiting rules which may be applicable.
(b) Sample unit size. For purposes of rating the quality factor sample units are established as follows:
(1) Retail type. One pound of product (16 ounces) selected from a production line or from one or more market packages.
(2) Institutional type. Two pounds of product (32 ounces) selected from a production line or from one market package.


(c) Definitions of flavor.

(1) "Good flavor" means the good characteristic flavor and odor of properly prepared french fried potatoes. Such flavor is free from rancidity and bitterness, from pronounced scorched or carmelized flavors, and from off-flavors and off-odors of any kind.
(2) "Reasonably good flavor" means a flavor may be somewhat lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.


(d) Heating the product. When heating is required in connection with evaluating the quality factors, the sample unit is heated in accordance with the manufacturer's directions or in a manner that will give equivalent results. In the absence of such directions the following methods are prescribed:

(1) Oven method. This method is used for products packaged, labeled, marked, or otherwise designated to indicate probable retail sales for household use.
(i) Place the product while still in the frozen state on a piece of crumpled and partially straightened aluminum foil of sufficient size so that at least 9 ounces of the product may be spread in a single layer on the foil. The aluminum foil may be supported by a piece of sheet metal or a shallow pan.
(ii) place foil and frozen contents into a properly ventilated oven preheated to 425 degrees F. and allow to remain 15 minutes or until the interior portions of the larger pieces are properly cooked.

(2) Deep fat method. This method is used for products which are prepared, packaged, labeled, or marked to indicate probable hotel, restaurant, or other feeding establishment use. Place the product in a suitable basket or rack and cook, by immersing in clean suitable fat or oil, at a temperature of about 365 degrees F. for 1 1/2 minutes or until the larger pieces are properrly cooked.


(e) Factors rated by score points. The relative importance of each scoring factor is expressed numerically on the scale of 100. The maximum number of points that may be given such a factor is:

Factors Points
Color
Uniformity of size and symmetry
Defects
Texture 		30
20
20
30
Total 100

[31 FR 6190, Apr. 22, 1966, as amended at 32 FR 779, Jan 24, 1967. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§52.2397 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. the numerical range within each factor which is scored is inclusive. (For example: "18 to 20 points" means 18, 19, or 20 points.)

§52.2398 Color.

(a) General. The color of the product is evaluated before complete defrosting but after any exterior frost has evaporated. After heating, adjustment in the scores may be made to reflect color variations due to heating. The color numbers refer to a color which is visually similar to the designated color in the USDA Color Standards for Frozen French Fried Potatoes. The Fry Color designations in this section are the same as those described in §52.2392 Fry color type.
(b) Availability of color standards. The USDA Color Standard for frozen french fried potatoes cited in this subpart are official color standards which may be used also to classify the fry color of other cooked products. Information about these color standards, and their availability, may be obtained from:

Processed Products Standardization and inspection Branch
Fruit and Vegetable Division -- AMS
U.S. Department of Agriculture,
Washington, D.C. 20250
[see the "French Fry Color Standard" page]


(c) (A) Classification. Frozen french fried potatoes that have a good color may be given a score of 27 to 30 points. "Good color" means the bright, characteristic color of properly prepared frozen french fried potatoes. The fry color may be "Extra light," "Light," "Medium light," or "Medium" within the uniformity criteron in §52.2392. After heating, the product is practically free from units which vary markedly from the criterion for the fry color of the units.
(d) (B) Classification. If the frozen french fried potatoes have a reasonably good color, a score of 24 to 26 points may be given. Frozen french fried potatoes that fall into this classification may not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means a characteristic frozen french fried potato color which may be dull but not off-color. The fry color may be variable, exceeding the uniformity criterion of "Extra light," "Light," "Medium light," "Medium," or "Dark." After heating, however, the variation in the fry color of the units does not seriously affect the appearance of the product.
(e) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (d) of this section may be given a a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§52.2399 Uniformity of size and symmetry.

(a) General. In strip styles, the uniformity of length of normal shaped strips is not considered under this section. Such variation is considered under 52.2394. The following definitions apply to the specified styles:
(b) Definitions --
(1) Chip. In all styles except "Dices," "chip" means a piece of potato that is less than 1/2 inch in its greatest dimension. A chip in Dices style is any piece of potato that is less than one-half the volume of a normal dice. Chips are not considered small pieces for the purposes of this section.
(2) Small piece. A "small piece" in strip styles, means a strip that is less than 1 inch in length.
(3) Sliver A "sliver" in strip styles is a strip of substantially smaller average cross-section than the predominant size of the strips and which has less than one-third of the weight of an average unit of the same length.
(4) Irregular pieces. Irregular pieces, in all styles, means pieces of potato which do not have the general conformation of the other units of the product.


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

(1) Strip styles.
(i) Any chips present no more than slightly detract form the appearance of the product; and
(ii) Of all the product units, except "chips," not more than 15 percent, by count, may consist of small pieces, slivers, and/or irregular pieces.


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

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

(1) Strip styles.
(i) Any chips present may not seriously detract form the appearance of the product; and
(ii) Of all the product units, except "chips," not more than 30 percent, by count, may consist of small pieces, slivers, and/or irregular pieces.


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

(e) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§52.2400 Defects.

(a) General. This factor is concerned with inmperfections in the product, such as necrosis, crushed units, discolored eyes, callous areas, and discolorations whic affect its appearance or edibility.
(b) Insignificant imperfections. Imperfections which individually are of little consequence are not considered as defects for the purpose of these standards. Their effect, however, on the overall appearance or edibility of the product is considered. Among such insignificant imperfections are:
(1) Very light surface or internal discolorations of any size;
(2) Light brown surface or internal discolorations smaller in size than the area of a circle, or the volume of a sphere, of 3/16 inch diameter; and
(3) Dark brown surface or internal discolorations smaller in size than the area of a circle, or the volume of a sphere, of 1/8 inch diameter.


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

(1) Light brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 3/16 inch diameter; but smaller in size than the area of a circle, or the volume of a sphere, of 5/16 inch diameter; and
(2) Dark brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 1/8 inch diameter; but smaller in size than the area of a circle, or the volume of a sphere, of 1/4 inch diameter.


(d) Minor defective. A minor defective is a unit of potato that is affected by one or more minor defects which detract, but not seriously so, from the appearance or edibility of the unit.
(e) Major defects. Major defects are imperfections of such a nature as to seriously detract from the appearance or edibility of the product. Among such imperfections are:

(1) Light brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 5/16 inch diameter; and
(2) Dark brown surface or internal discolorations equal to or larger in size than the area of a circle, or the volume of a sphere, of 1/4 inch diameter; and
Any condition of the potato which is offensive because of color, odor, character, or for any other reason.


(f) Major defective. A major defective is a unit of potato that is affected by one or more major defects or by any combination of major and/or minor defects so as to detract seriously from the appearance or edibility of the unit.
(g) (A) Classification. Frozen french fried potatoes that are practically free from defects may be given a score of 18-20 points. "Practically free from defects" means that:

(1) Any combination of defects present (including insignificant imperfections) may no more than slightly detract from the appearance or edibility of the product;
(2) Any carbon specks present may no more than slightly detract from the appearance of the product; and
(3) The minor and major defectives that may be present in the sample unit, do not exceed the allowances in Table I or Table II of this subpart.


(h) (B) Classification. If the frozen french fried potatoes are reasonably free from defects a score of 16 to 17 points may be given. Frozen french fried potatoes that fall into this classification shall not be graded above U:S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that:

(1) Any combination of defects present (including insignificant imperfections) does not seriously detract from the appearance or edibility of the product;
(2) Any carbon specks present do not seriously detract from the appearance of the product; and
(3) The minor and major defectives that may be present in the sample unit, do not exceed the allowances in Table I or Table II of this subpart.


(i) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (h) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

Table I -- Maximum Allowances for Defectives in All Styles Except Shoestring Style Strips and Dices

Grade Classification Type of Defects Retail type-defectives in a 1-lb. sample unit Industrial type-defectives in a 1-lb. sample unit
A and A short Minor and major 5 defectives 18 defectives
Limit for major 1 defective 4 defectives
B Minor and major 9 defectives 28 defectives
Limit for major 2 defectives 8 defectives

Table II -- Maximum Allowances for Defectives in Shoestring Style Strips and Dices

Grade Classification Type of Defects Retail type-defectives in a 1-lb. sample unit Industrial type-defectives in a 1-lb. sample unit
A and A short Minor and major 9 defectives 28 defectives
Limit for major 2 defective 8 defectives
B Minor and major 18 defectives 36 defectives
Limit for major 5 defectives 12 defectives

[31 FR 6190, Apr. 22, 1966, as amended at 32 FR 779, Jan 24, 1967. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§52.2401 Texture.

(a) General. The factor of texture is evaluated within 3 minutes after the product has been heated as specified, and while it is well above room temperature.
(b) (A) Classification. Prepared french fried potatoes that posess a good texture may be given a score of 27 to 30 points. "Good texture" means that the external surfaces of the units are moderately crisp, show no noticeable separation from the inner portion, and are not excessively oily; the interior portions are well-cooked, tender, and practically free from sogginess; except that shoestring style strips and dices may be moderately crisp throughout.
(c) (B) Classification. If the prepared french fried potatoes posess a only a reasonably good texture a score of 24 to 26 points may be given. Frozen french fried potatoes that fall into this classification shall not be graded above U.S. Grade B regardless of the total score for the product (this is a limiting rule). "Reasonably good texture" means that the external surfaces of the units may be slightly hard or slightly tough, show no more than a moderate separation from the inner portion, and are not excessively oily; the interior portions are well-cooked, reasonably tender, and reasonably free from sogginess.
(d) (SStd.) Classification. Frozen french fried potatoes that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

Lot Compliance

§52.2402 Ascertaining the grade of a lot.

The grade of a lot of frozen french fried potatoes covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (52.1 to 52.87).

§52.2403 Ascertaining the length designation of a lot.

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


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

Length designation
for the lot		 individual sample units of each designation permitted 1
Extra Long Long Medium Short
Extra Long X D None None
Long X X D None
Medium X X X D
Short D X X X more than D


1 Indicates limiting rule
"X" means any number of sample units within the sample size.
"D" means any number of sample units indicated by the acceptance number for the sample size in the single sampling plan in this section.
"D more tha X" means any number of sample units within the single sampling plan which is larger than the acceptance number for the sample size.


(d) Single sampling plan:

Sample size 6 13 21 29 38 48 60 72
Acceptance No. 1 2 3 4 5 6 7 8

Explanation of Terms

§52.2404 Equivalents.

The following approximate equivalents may be used in connection with the numerical values used in this subpart:


1 inch = 25.4 mm.
2 inch = 50.8 mm.
3 inch = 76.2 mm.
1/4 inch = 6.4 mm.
1/8 inch = 3.2 mm.
3/16 inch = 4.8 mm.
5/16 inch = 7.9 mm.
1 pound = 0.45 kg.
425 degrees F. = 218 degrees C.
365 degrees F. = 185 degrees C.

Score Sheet

§52.2405 Score sheet for frozen french fried potatoes.

Size and kind of container ____________
Container mark or identification ____________
Label ____________
Net weight (ounces) ____________
Style and Cross-sectional dimension ____________
Type ____________
Length ____________
Score Points
Color 30 (A) 27-30
(A) short 27-30
(B) (1)24-26
(SStd.) (1)0-23
Uniformity of
size and symmetry		 20 (A) 18-20
(A) short 27-30
(B) (1)16-17
(SStd.) (1)0-15
Defects 20 (A) 18-20
(A) short 27-30
(B) (1)16-17
(SStd.) (1)0-15
Texture 30 (A) 27-30
(A) short 27-30
(B) (1)24-26
(SStd.) (1)0-23
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Total Score: 100
Flavor ____________
Grade ____________


(1) Indicates limiting rule.

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