Title 7

CHAPTER I SUBCHAP C

Subchapter C - Requirements And Standards Under The Agricultural Marketing Act Of 1946 And The Egg Products Inspection Act

7:2.1.1.3.19PART 51
PART 51 - FRESH FRUITS, VEGETABLES, AND OTHER PRODUCTS (INSPECTION, CERTIFICATION, AND STANDARDS)
7:2.1.1.3.19.1SUBPART A
Subpart A - Requirements
7:2.1.1.3.19.1.468SUBJGRP 468
  Administrative
7:2.1.1.3.19.1.468.1SECTION 51.1
     51.1 Administration of the regulations in this part.
7:2.1.1.3.19.1.469SUBJGRP 469
  Definitions
7:2.1.1.3.19.1.469.2SECTION 51.2
     51.2 Terms defined.
7:2.1.1.3.19.1.469.3SECTION 51.3
     51.3 Designation of official certificates, memoranda, marks, other identifications and devices for purposes of the Agricultural Marketing Act.
7:2.1.1.3.19.1.470SUBJGRP 470
  Inspection Service
7:2.1.1.3.19.1.470.4SECTION 51.4
     51.4 Where inspection service is offered.
7:2.1.1.3.19.1.470.5SECTION 51.5
     51.5 Who may obtain inspection service.
7:2.1.1.3.19.1.470.6SECTION 51.6
     51.6 How to make application.
7:2.1.1.3.19.1.470.7SECTION 51.7
     51.7 Form of application.
7:2.1.1.3.19.1.470.8SECTION 51.8
     51.8 Filing of application.
7:2.1.1.3.19.1.470.9SECTION 51.9
     51.9 When application may be rejected.
7:2.1.1.3.19.1.470.10SECTION 51.10
     51.10 When application may be withdrawn.
7:2.1.1.3.19.1.470.11SECTION 51.11
     51.11 Authority to request inspection.
7:2.1.1.3.19.1.470.12SECTION 51.12
     51.12 Accessibility of products.
7:2.1.1.3.19.1.470.13SECTION 51.13
     51.13 Basis of service.
7:2.1.1.3.19.1.470.14SECTION 51.14
     51.14 Order of inspection service.
7:2.1.1.3.19.1.470.15SECTION 51.15
     51.15 Financial interest of inspector.
7:2.1.1.3.19.1.470.16SECTION 51.16
     51.16 Postponing inspection service.
7:2.1.1.3.19.1.470.17SECTION 51.17
     51.17 Official sampling.
7:2.1.1.3.19.1.470.18SECTION 51.18
     51.18 Certificate forms.
7:2.1.1.3.19.1.470.19SECTION 51.19
     51.19 Issuance of certificates.
7:2.1.1.3.19.1.470.20SECTION 51.20
     51.20 Issuance of corrected certificates.
7:2.1.1.3.19.1.470.21SECTION 51.21
     51.21 Disposition of inspection certificates.
7:2.1.1.3.19.1.470.22SECTION 51.22
     51.22 Disposition of samples.
7:2.1.1.3.19.1.470.23SECTION 51.23
     51.23 Report of inspection results prior to issuance of formal report.
7:2.1.1.3.19.1.471SUBJGRP 471
  Appeal Inspection
7:2.1.1.3.19.1.471.24SECTION 51.24
     51.24 When appeal inspection may be requested.
7:2.1.1.3.19.1.471.25SECTION 51.25
     51.25 Where to file for an appeal inspection and information required.
7:2.1.1.3.19.1.471.26SECTION 51.26
     51.26 Record of filing time.
7:2.1.1.3.19.1.471.27SECTION 51.27
     51.27 When appeal inspection may be refused.
7:2.1.1.3.19.1.471.28SECTION 51.28
     51.28 When an application for an appeal inspection may be withdrawn.
7:2.1.1.3.19.1.471.29SECTION 51.29
     51.29 Order in which made.
7:2.1.1.3.19.1.471.30SECTION 51.30
     51.30 Who shall perform appeal inspections.
7:2.1.1.3.19.1.471.31SECTION 51.31
     51.31 Appeal inspection certificate.
7:2.1.1.3.19.1.472SUBJGRP 472
  Licensing of Inspectors
7:2.1.1.3.19.1.472.32SECTION 51.32
     51.32 Who may be licensed.
7:2.1.1.3.19.1.472.33SECTION 51.33
     51.33 Application to become a licensed inspector.
7:2.1.1.3.19.1.472.34SECTION 51.34
     51.34 Suspension or revocation of license of a licensed inspector.
7:2.1.1.3.19.1.472.35SECTION 51.35
     51.35 Surrender of license.
7:2.1.1.3.19.1.472.36SECTION 51.36
     51.36 Expiration and renewal of license.
7:2.1.1.3.19.1.473SUBJGRP 473
  Schedule of Fees and Charges at Destination Markets
7:2.1.1.3.19.1.473.37SECTION 51.37
     51.37 Charges for fees, rates, and expenses.
7:2.1.1.3.19.1.473.38SECTION 51.38
     51.38 Basis for fees and rates.
7:2.1.1.3.19.1.473.39SECTION 51.39
     51.39 Fees for appeal inspections.
7:2.1.1.3.19.1.473.40SECTION 51.40
     51.40 Traveling and other expenses.
7:2.1.1.3.19.1.473.41SECTION 51.41
     51.41 Fees for additional copies of inspection certificates.
7:2.1.1.3.19.1.473.42SECTION 51.42
     51.42 Charges for inspection services on a contract basis.
7:2.1.1.3.19.1.473.43SECTION 51.43
     51.43 How fees shall be paid.
7:2.1.1.3.19.1.473.44SECTION 51.44
     51.44 Disposition of fees.
7:2.1.1.3.19.1.474SUBJGRP 474
  Schedule of Fees and Charges at Shipping Point Areas
7:2.1.1.3.19.1.474.45SECTION 51.45
     51.45 Fees and charges at shipping point areas.
7:2.1.1.3.19.1.475SUBJGRP 475
  Miscellaneous
7:2.1.1.3.19.1.475.46SECTION 51.46
     51.46 Denial of inspection service.
7:2.1.1.3.19.1.475.47SECTION 51.47
     51.47 Political activity.
7:2.1.1.3.19.1.475.48SECTION 51.48
     51.48 Inspector's identification.
7:2.1.1.3.19.1.475.49SECTION 51.49
     51.49 Approved identifications.
7:2.1.1.3.19.1.475.50SECTION 51.50
     51.50 Custody of official inspection marking devices.
7:2.1.1.3.19.1.475.51SECTION 51.51
     51.51 Prohibited uses of approved identification.
7:2.1.1.3.19.1.475.52SECTION 51.52
     51.52 Licensing and identification of certain official devices.
7:2.1.1.3.19.1.476SUBJGRP 476
  Requirements for Plants Operating Under Continuous Inspection on a Contract Basis
7:2.1.1.3.19.1.476.53SECTION 51.53
     51.53 Continuous inspections.
7:2.1.1.3.19.1.476.54SECTION 51.54
     51.54 Plant survey.
7:2.1.1.3.19.1.476.55SECTION 51.55
     51.55 Premises.
7:2.1.1.3.19.1.476.56SECTION 51.56
     51.56 Buildings and structures.
7:2.1.1.3.19.1.476.57SECTION 51.57
     51.57 Facilities.
7:2.1.1.3.19.1.476.58SECTION 51.58
     51.58 Equipment.
7:2.1.1.3.19.1.476.59SECTION 51.59
     51.59 Operations and operating procedures.
7:2.1.1.3.19.1.476.60SECTION 51.60
     51.60 Termination of contracts.
7:2.1.1.3.19.1.476.61SECTION 51.61
     51.61 Congressional interest in contracts.
7:2.1.1.3.19.1.476.62SECTION 51.62
     51.62 OMB control numbers assigned pursuant to the Paperwork Reduction Act.
7:2.1.1.3.19.2SUBPART B
Subpart B - United States Standards for Grades of Apples
7:2.1.1.3.19.2.477SUBJGRP 477
  Grades
7:2.1.1.3.19.2.477.1SECTION 51.300
     51.300 U.S. Extra Fancy.
7:2.1.1.3.19.2.477.2SECTION 51.301
     51.301 U.S. Fancy.
7:2.1.1.3.19.2.477.3SECTION 51.302
     51.302 U.S. No. 1.
7:2.1.1.3.19.2.477.4SECTION 51.303
     51.303 U.S. Utility.
7:2.1.1.3.19.2.477.5SECTION 51.304
     51.304 Combination grades.
7:2.1.1.3.19.2.478SUBJGRP 478
  Color Requirements
7:2.1.1.3.19.2.478.6SECTION 51.305
     51.305 Color requirements.
7:2.1.1.3.19.2.479SUBJGRP 479
  Tolerances
7:2.1.1.3.19.2.479.7SECTION 51.306
     51.306 Tolerances.
7:2.1.1.3.19.2.480SUBJGRP 480
  Application of Tolerances
7:2.1.1.3.19.2.480.8SECTION 51.307
     51.307 Application of tolerances.
7:2.1.1.3.19.2.481SUBJGRP 481
  Methods of Sampling and Calculation of Percentages
7:2.1.1.3.19.2.481.9SECTION 51.308
     51.308 Methods of sampling and calculation of percentages.
7:2.1.1.3.19.2.482SUBJGRP 482
  Condition After Storage or Transit
7:2.1.1.3.19.2.482.10SECTION 51.309
     51.309 Condition after storage or transit.
7:2.1.1.3.19.2.483SUBJGRP 483
  Packing Requirements
7:2.1.1.3.19.2.483.11SECTION 51.310
     51.310 Packing requirements.
7:2.1.1.3.19.2.484SUBJGRP 484
  Marking Requirements
7:2.1.1.3.19.2.484.12SECTION 51.311
     51.311 Marking requirements.
7:2.1.1.3.19.2.485SUBJGRP 485
  Definitions
7:2.1.1.3.19.2.485.13SECTION 51.312
     51.312 Mature.
7:2.1.1.3.19.2.485.14SECTION 51.313
     51.313 Overripe.
7:2.1.1.3.19.2.485.15SECTION 51.314
     51.314 Clean.
7:2.1.1.3.19.2.485.16SECTION 51.315
     51.315 Fairly well formed.
7:2.1.1.3.19.2.485.17SECTION 51.316
     51.316 Injury.
7:2.1.1.3.19.2.485.18SECTION 51.317
     51.317 Damage.
7:2.1.1.3.19.2.485.19SECTION 51.318
     51.318 Serious damage.
7:2.1.1.3.19.2.485.20SECTION 51.319
     51.319 Seriously deformed.
7:2.1.1.3.19.2.485.21SECTION 51.320
     51.320 Diameter.
7:2.1.1.3.19.2.486SUBJGRP 486
  U.S. Condition Standards for Export
7:2.1.1.3.19.2.486.22SECTION 51.321
     51.321 U.S. Condition Standards for Export. 4
7:2.1.1.3.19.2.487SUBJGRP 487
  Metric Conversion Table
7:2.1.1.3.19.2.487.23SECTION 51.322
     51.322 Metric conversion table.
7:2.1.1.3.19.3SUBPART C
Subpart C - United States Standards for Grades of Apples for Processing
7:2.1.1.3.19.3.488SUBJGRP 488
  Grades
7:2.1.1.3.19.3.488.1SECTION 51.340
     51.340 U.S. No. 1.
7:2.1.1.3.19.3.488.2SECTION 51.341
     51.341 U.S. No. 2.
7:2.1.1.3.19.3.488.3SECTION 51.342
     51.342 U.S. Cider.
7:2.1.1.3.19.3.489SUBJGRP 489
  Culls
7:2.1.1.3.19.3.489.4SECTION 51.343
     51.343 Culls.
7:2.1.1.3.19.3.490SUBJGRP 490
  Size
7:2.1.1.3.19.3.490.5SECTION 51.344
     51.344 Size.
7:2.1.1.3.19.3.491SUBJGRP 491
  Application of Standards
7:2.1.1.3.19.3.491.6SECTION 51.345
     51.345 Application of standards.
7:2.1.1.3.19.3.492SUBJGRP 492
  Tolerances
7:2.1.1.3.19.3.492.7SECTION 51.346
     51.346 Tolerances.
7:2.1.1.3.19.3.493SUBJGRP 493
  Application of Tolerances
7:2.1.1.3.19.3.493.8SECTION 51.347
     51.347 Application of tolerances.
7:2.1.1.3.19.3.494SUBJGRP 494
  Definitions
7:2.1.1.3.19.3.494.9SECTION 51.348
     51.348 One variety.
7:2.1.1.3.19.3.494.10SECTION 51.349
     51.349 Overripe.
7:2.1.1.3.19.4SUBPART D
Subpart D - United States Standards for Grades of Grapefruit (Texas and States Other Than Florida, California, and Arizona)
7:2.1.1.3.19.4.495SUBJGRP 495
  Grades
7:2.1.1.3.19.4.495.1SECTION 51.620
     51.620 U.S. Fancy.
7:2.1.1.3.19.4.495.2SECTION 51.621
     51.621 U.S. No. 1.
7:2.1.1.3.19.4.495.3SECTION 51.622
     51.622 U.S. No. 1 Bright.
7:2.1.1.3.19.4.495.4SECTION 51.623
     51.623 U.S. No. 1 Bronze.
7:2.1.1.3.19.4.495.5SECTION 51.624
     51.624 U.S. Combination.
7:2.1.1.3.19.4.495.6SECTION 51.625
     51.625 U.S. No. 2.
7:2.1.1.3.19.4.495.7SECTION 51.626
     51.626 U.S. No. 2 Russet.
7:2.1.1.3.19.4.495.8SECTION 51.627
     51.627 U.S. No. 3.
7:2.1.1.3.19.4.496SUBJGRP 496
  Tolerances
7:2.1.1.3.19.4.496.9SECTION 51.628
     51.628 Tolerances.
7:2.1.1.3.19.4.497SUBJGRP 497
  Sample for Grade or Size Determination
7:2.1.1.3.19.4.497.10SECTION 51.629
     51.629 Sample for grade or size determination.
7:2.1.1.3.19.4.498SUBJGRP 498
  Standard Pack
7:2.1.1.3.19.4.498.11SECTION 51.630
     51.630 Standard Pack.
7:2.1.1.3.19.4.499SUBJGRP 499
  Definitions
7:2.1.1.3.19.4.499.12SECTION 51.631
     51.631 Mature.
7:2.1.1.3.19.4.499.13SECTION 51.632
     51.632 Similar varietal characteristics.
7:2.1.1.3.19.4.499.14SECTION 51.633
     51.633 Well colored.
7:2.1.1.3.19.4.499.15SECTION 51.634
     51.634 Firm.
7:2.1.1.3.19.4.499.16SECTION 51.635
     51.635 Well formed.
7:2.1.1.3.19.4.499.17SECTION 51.636
     51.636 Smooth texture.
7:2.1.1.3.19.4.499.18SECTION 51.637
     51.637 Injury.
7:2.1.1.3.19.4.499.19SECTION 51.638
     51.638 Discoloration.
7:2.1.1.3.19.4.499.20SECTION 51.639
     51.639 Fairly well colored.
7:2.1.1.3.19.4.499.21SECTION 51.640
     51.640 Fairly well formed.
7:2.1.1.3.19.4.499.22SECTION 51.641
     51.641 Fairly smooth texture.
7:2.1.1.3.19.4.499.23SECTION 51.642
     51.642 Damage.
7:2.1.1.3.19.4.499.24SECTION 51.643
     51.643 Fairly firm.
7:2.1.1.3.19.4.499.25SECTION 51.644
     51.644 Slightly misshapen.
7:2.1.1.3.19.4.499.26SECTION 51.645
     51.645 Slightly rough texture.
7:2.1.1.3.19.4.499.27SECTION 51.646
     51.646 Serious damage.
7:2.1.1.3.19.4.499.28SECTION 51.647
     51.647 Slightly colored.
7:2.1.1.3.19.4.499.29SECTION 51.648
     51.648 Misshapen.
7:2.1.1.3.19.4.499.30SECTION 51.649
     51.649 Slightly spongy.
7:2.1.1.3.19.4.499.31SECTION 51.650
     51.650 Very serious damage.
7:2.1.1.3.19.4.499.32SECTION 51.651
     51.651 Diameter.
7:2.1.1.3.19.4.499.33SECTION 51.652
     51.652 Classification of defects.
7:2.1.1.3.19.4.500SUBJGRP 500
  Metric Conversion Table
7:2.1.1.3.19.4.500.34SECTION 51.653
     51.653 Metric conversion table.
7:2.1.1.3.19.5SUBPART E
Subpart E - United States Standards for Grades of Oranges (Texas and States Other Than Florida, California, and Arizona)
7:2.1.1.3.19.5.501SUBJGRP 501
  General
7:2.1.1.3.19.5.501.1SECTION 51.680
     51.680 General.
7:2.1.1.3.19.5.502SUBJGRP 502
  Grades
7:2.1.1.3.19.5.502.2SECTION 51.681
     51.681 U.S. Fancy.
7:2.1.1.3.19.5.502.3SECTION 51.682
     51.682 U.S. No. 1.
7:2.1.1.3.19.5.502.4SECTION 51.683
     51.683 U.S. No. 1 Bright.
7:2.1.1.3.19.5.502.5SECTION 51.684
     51.684 U.S. No. 1 Bronze.
7:2.1.1.3.19.5.502.6SECTION 51.685
     51.685 U.S. Combination.
7:2.1.1.3.19.5.502.7SECTION 51.686
     51.686 U.S. No. 2.
7:2.1.1.3.19.5.502.8SECTION 51.687
     51.687 U.S. No. 2 Russet.
7:2.1.1.3.19.5.502.9SECTION 51.688
     51.688 U.S. No. 3.
7:2.1.1.3.19.5.503SUBJGRP 503
  Tolerances
7:2.1.1.3.19.5.503.10SECTION 51.689
     51.689 Tolerances.
7:2.1.1.3.19.5.504SUBJGRP 504
  Sample for Grade or Size Determination
7:2.1.1.3.19.5.504.11SECTION 51.690
     51.690 Sample for grade or size determination.
7:2.1.1.3.19.5.505SUBJGRP 505
  Standard Pack
7:2.1.1.3.19.5.505.12SECTION 51.691
     51.691 Standard pack for oranges except Temple variety.
7:2.1.1.3.19.5.506SUBJGRP 506
  Standard Sizing
7:2.1.1.3.19.5.506.13SECTION 51.692
     51.692 Standard sizing.
7:2.1.1.3.19.5.507SUBJGRP 507
  Definitions
7:2.1.1.3.19.5.507.14SECTION 51.693
     51.693 Mature.
7:2.1.1.3.19.5.507.15SECTION 51.694
     51.694 Similar varietal characteristics.
7:2.1.1.3.19.5.507.16SECTION 51.695
     51.695 Well colored.
7:2.1.1.3.19.5.507.17SECTION 51.696
     51.696 Firm.
7:2.1.1.3.19.5.507.18SECTION 51.697
     51.697 Well formed.
7:2.1.1.3.19.5.507.19SECTION 51.698
     51.698 Smooth texture.
7:2.1.1.3.19.5.507.20SECTION 51.699
     51.699 Injury.
7:2.1.1.3.19.5.507.21SECTION 51.700
     51.700 Discoloration.
7:2.1.1.3.19.5.507.22SECTION 51.701
     51.701 Fairly smooth texture.
7:2.1.1.3.19.5.507.23SECTION 51.702
     51.702 Damage.
7:2.1.1.3.19.5.507.24SECTION 51.703
     51.703 Fairly well colored.
7:2.1.1.3.19.5.507.25SECTION 51.704
     51.704 Reasonably well colored.
7:2.1.1.3.19.5.507.26SECTION 51.705
     51.705 Fairly firm.
7:2.1.1.3.19.5.507.27SECTION 51.706
     51.706 Slightly misshapen.
7:2.1.1.3.19.5.507.28SECTION 51.707
     51.707 Slightly rough texture.
7:2.1.1.3.19.5.507.29SECTION 51.708
     51.708 Serious damage.
7:2.1.1.3.19.5.507.30SECTION 51.709
     51.709 Misshapen.
7:2.1.1.3.19.5.507.31SECTION 51.710
     51.710 Slightly spongy.
7:2.1.1.3.19.5.507.32SECTION 51.711
     51.711 Very serious damage.
7:2.1.1.3.19.5.507.33SECTION 51.712
     51.712 Diameter.
7:2.1.1.3.19.5.507.34SECTION 51.713
     51.713 Classification of defects.
7:2.1.1.3.19.5.508SUBJGRP 508
  Metric Conversion Table
7:2.1.1.3.19.5.508.35SECTION 51.714
     51.714 Metric conversion table.
7:2.1.1.3.19.6SUBPART F
Subpart F - United States Standards for Grades of Florida Grapefruit
7:2.1.1.3.19.6.509SUBJGRP 509
  Grades
7:2.1.1.3.19.6.509.1SECTION 51.750
     51.750 U.S. Fancy.
7:2.1.1.3.19.6.509.2SECTION 51.751
     51.751 U.S. No. 1 Bright.
7:2.1.1.3.19.6.509.3SECTION 51.752
     51.752 U.S. No. 1.
7:2.1.1.3.19.6.509.4SECTION 51.753
     51.753 U.S. No. 1 Golden.
7:2.1.1.3.19.6.509.5SECTION 51.754
     51.754 U.S. No. 1 Bronze.
7:2.1.1.3.19.6.509.6SECTION 51.755
     51.755 U.S. No. 1 Russet.
7:2.1.1.3.19.6.509.7SECTION 51.756
     51.756 U.S. No. 2 Bright.
7:2.1.1.3.19.6.509.8SECTION 51.757
     51.757 U.S. No. 2.
7:2.1.1.3.19.6.509.9SECTION 51.758
     51.758 U.S. No. 2 Russet.
7:2.1.1.3.19.6.509.10SECTION 51.759
     51.759 U.S. No. 3.
7:2.1.1.3.19.6.510SUBJGRP 510
  Tolerances
7:2.1.1.3.19.6.510.11SECTION 51.760
     51.760 Tolerances.
7:2.1.1.3.19.6.511SUBJGRP 511
  Application of Tolerances
7:2.1.1.3.19.6.511.12SECTION 51.761
     51.761 Application of tolerances.
7:2.1.1.3.19.6.512SUBJGRP 512
  Size
7:2.1.1.3.19.6.512.13SECTION 51.762
     51.762 Size.
7:2.1.1.3.19.6.513SUBJGRP 513
  Definitions
7:2.1.1.3.19.6.513.14SECTION 51.763
     51.763 Similar varietal characteristics.
7:2.1.1.3.19.6.513.15SECTION 51.764
     51.764 Well colored.
7:2.1.1.3.19.6.513.16SECTION 51.765
     51.765 Firm.
7:2.1.1.3.19.6.513.17SECTION 51.766
     51.766 Well formed.
7:2.1.1.3.19.6.513.18SECTION 51.767
     51.767 Mature.
7:2.1.1.3.19.6.513.19SECTION 51.768
     51.768 Smooth texture.
7:2.1.1.3.19.6.513.20SECTION 51.769
     51.769 Injury.
7:2.1.1.3.19.6.513.21SECTION 51.770
     51.770 Discoloration.
7:2.1.1.3.19.6.513.22SECTION 51.771
     51.771 Fairly well colored.
7:2.1.1.3.19.6.513.23SECTION 51.772
     51.772 Fairly smooth texture.
7:2.1.1.3.19.6.513.24SECTION 51.773
     51.773 Damage.
7:2.1.1.3.19.6.513.25SECTION 51.774
     51.774 Fairly firm.
7:2.1.1.3.19.6.513.26SECTION 51.775
     51.775 Slightly misshapen.
7:2.1.1.3.19.6.513.27SECTION 51.776
     51.776 Slightly rough texture.
7:2.1.1.3.19.6.513.28SECTION 51.777
     51.777 Serious damage.
7:2.1.1.3.19.6.513.29SECTION 51.778
     51.778 Slightly colored.
7:2.1.1.3.19.6.513.30SECTION 51.779
     51.779 Poorly colored.
7:2.1.1.3.19.6.513.31SECTION 51.780
     51.780 Misshapen.
7:2.1.1.3.19.6.513.32SECTION 51.781
     51.781 Slightly spongy.
7:2.1.1.3.19.6.513.33SECTION 51.782
     51.782 Very serious damage.
7:2.1.1.3.19.6.513.34SECTION 51.783
     51.783 Diameter.
7:2.1.1.3.19.6.513.35SECTION 51.784
     51.784 Classification of defects.
7:2.1.1.3.19.7SUBPART G
Subpart G - United States Standards for Grades of Table Grapes (European or Vinifera Type)
7:2.1.1.3.19.7.514SUBJGRP 514
  Grades
7:2.1.1.3.19.7.514.1SECTION 51.880
     51.880 U.S. Extra Fancy Table.
7:2.1.1.3.19.7.514.2SECTION 51.881
     51.881 U.S. Extra Fancy Export.
7:2.1.1.3.19.7.514.3SECTION 51.882
     51.882 U.S. Fancy Table.
7:2.1.1.3.19.7.514.4SECTION 51.883
     51.883 U.S. Fancy Export.
7:2.1.1.3.19.7.514.5SECTION 51.884
     51.884 U.S. No. 1 Table.
7:2.1.1.3.19.7.514.6SECTION 51.885
     51.885 U.S. No. 1 Institutional.
7:2.1.1.3.19.7.515SUBJGRP 515
  Tolerances
7:2.1.1.3.19.7.515.7SECTION 51.886
     51.886 Tolerances.
7:2.1.1.3.19.7.516SUBJGRP 516
  Application of Tolerances
7:2.1.1.3.19.7.516.8SECTION 51.887
     51.887 Application of tolerances.
7:2.1.1.3.19.7.517SUBJGRP 517
  Maturity Requirements
7:2.1.1.3.19.7.517.9SECTION 51.888
     51.888 Maturity requirements.
7:2.1.1.3.19.7.518SUBJGRP 518
  Definitions
7:2.1.1.3.19.7.518.10SECTION 51.889
     51.889 Well developed grapes.
7:2.1.1.3.19.7.518.11SECTION 51.890
     51.890 One variety.
7:2.1.1.3.19.7.518.12SECTION 51.891
     51.891 Uniform in appearance.
7:2.1.1.3.19.7.518.13SECTION 51.892
     51.892 Color terms.
7:2.1.1.3.19.7.518.14SECTION 51.893
     51.893 Firm.
7:2.1.1.3.19.7.518.15SECTION 51.894
     51.894 Weak.
7:2.1.1.3.19.7.518.16SECTION 51.895
     51.895 Shriveled at capstem.
7:2.1.1.3.19.7.518.17SECTION 51.896
     51.896 Shattered.
7:2.1.1.3.19.7.518.18SECTION 51.897
     51.897 Wet.
7:2.1.1.3.19.7.518.19SECTION 51.898
     51.898 Decay.
7:2.1.1.3.19.7.518.20SECTION 51.899
     51.899 Waterberry.
7:2.1.1.3.19.7.518.21SECTION 51.900
     51.900 Sunburn.
7:2.1.1.3.19.7.518.22SECTION 51.901
     51.901 Damage.
7:2.1.1.3.19.7.518.23SECTION 51.902
     51.902 Fairly well filled.
7:2.1.1.3.19.7.518.24SECTION 51.903
     51.903 Excessively tight.
7:2.1.1.3.19.7.518.25SECTION 51.904
     51.904 Shot berries.
7:2.1.1.3.19.7.518.26SECTION 51.905
     51.905 Dried berries.
7:2.1.1.3.19.7.518.27SECTION 51.906
     51.906 Well developed and strong.
7:2.1.1.3.19.7.518.28SECTION 51.907
     51.907 Diameter.
7:2.1.1.3.19.7.518.29SECTION 51.908
     51.908 Serious damage.
7:2.1.1.3.19.7.518.30SECTION 51.909
     51.909 Materially shriveled at capstem.
7:2.1.1.3.19.7.518.31SECTION 51.910
     51.910 Straggly.
7:2.1.1.3.19.7.518.32SECTION 51.911
     51.911 Container.
7:2.1.1.3.19.7.518.33SECTION 51.912
     51.912 Export.
7:2.1.1.3.19.7.518.34SECTION 51.913
     51.913 Clusters.
7:2.1.1.3.19.7.519SUBJGRP 519
  Metric Conversion Table
7:2.1.1.3.19.7.519.35SECTION 51.914
     51.914 Metric conversion table.
7:2.1.1.3.19.8SUBPART H
Subpart H - United States Standards for Grades of Florida Oranges and Tangelos
7:2.1.1.3.19.8.520SUBJGRP 520
  General
7:2.1.1.3.19.8.520.1SECTION 51.1140
     51.1140 General.
7:2.1.1.3.19.8.521SUBJGRP 521
  Grades
7:2.1.1.3.19.8.521.2SECTION 51.1141
     51.1141 U.S. Fancy.
7:2.1.1.3.19.8.521.3SECTION 51.1142
     51.1142 U.S. No. 1 Bright.
7:2.1.1.3.19.8.521.4SECTION 51.1143
     51.1143 U.S. No. 1.
7:2.1.1.3.19.8.521.5SECTION 51.1144
     51.1144 U.S. No. 1 Golden.
7:2.1.1.3.19.8.521.6SECTION 51.1145
     51.1145 U.S. No. 1 Bronze.
7:2.1.1.3.19.8.521.7SECTION 51.1146
     51.1146 U.S. No. 1 Russet.
7:2.1.1.3.19.8.521.8SECTION 51.1147
     51.1147 U.S. No. 2 Bright.
7:2.1.1.3.19.8.521.9SECTION 51.1148
     51.1148 U.S. No. 2.
7:2.1.1.3.19.8.521.10SECTION 51.1149
     51.1149 U.S. No. 2 Russet.
7:2.1.1.3.19.8.521.11SECTION 51.1150
     51.1150 U.S. No. 3.
7:2.1.1.3.19.8.522SUBJGRP 522
  Tolerances
7:2.1.1.3.19.8.522.12SECTION 51.1151
     51.1151 Tolerances.
7:2.1.1.3.19.8.523SUBJGRP 523
  Application of Tolerances
7:2.1.1.3.19.8.523.13SECTION 51.1152
     51.1152 Application of tolerances.
7:2.1.1.3.19.8.524SUBJGRP 524
  Size
7:2.1.1.3.19.8.524.14SECTION 51.1153
     51.1153 Size.
7:2.1.1.3.19.8.525SUBJGRP 525
  Definitions
7:2.1.1.3.19.8.525.15SECTION 51.1154
     51.1154 Similar varietal characteristics.
7:2.1.1.3.19.8.525.16SECTION 51.1155
     51.1155 Well colored.
7:2.1.1.3.19.8.525.17SECTION 51.1156
     51.1156 Firm.
7:2.1.1.3.19.8.525.18SECTION 51.1157
     51.1157 Well formed.
7:2.1.1.3.19.8.525.19SECTION 51.1158
     51.1158 Mature.
7:2.1.1.3.19.8.525.20SECTION 51.1159
     51.1159 Smooth texture.
7:2.1.1.3.19.8.525.21SECTION 51.1160
     51.1160 Injury.
7:2.1.1.3.19.8.525.22SECTION 51.1161
     51.1161 Discoloration.
7:2.1.1.3.19.8.525.23SECTION 51.1162
     51.1162 Fairly smooth texture.
7:2.1.1.3.19.8.525.24SECTION 51.1163
     51.1163 Damage.
7:2.1.1.3.19.8.525.25SECTION 51.1164
     51.1164 Fairly well colored.
7:2.1.1.3.19.8.525.26SECTION 51.1165
     51.1165 Reasonably well colored.
7:2.1.1.3.19.8.525.27SECTION 51.1166
     51.1166 Poorly colored.
7:2.1.1.3.19.8.525.28SECTION 51.1167
     51.1167 Fairly firm.
7:2.1.1.3.19.8.525.29SECTION 51.1168
     51.1168 Slightly misshapen.
7:2.1.1.3.19.8.525.30SECTION 51.1169
     51.1169 Slightly rough texture.
7:2.1.1.3.19.8.525.31SECTION 51.1170
     51.1170 Serious damage.
7:2.1.1.3.19.8.525.32SECTION 51.1171
     51.1171 Misshapen.
7:2.1.1.3.19.8.525.33SECTION 51.1172
     51.1172 Slightly spongy.
7:2.1.1.3.19.8.525.34SECTION 51.1173
     51.1173 Very serious damage.
7:2.1.1.3.19.8.525.35SECTION 51.1174
     51.1174 Diameter.
7:2.1.1.3.19.8.525.36SECTION 51.1175
     51.1175 Classification of defects.
7:2.1.1.3.19.8.526SUBJGRP 526
  Standards for Internal Quality of Common Sweet Oranges (Citrus Sinensis (L) Osbeck)
7:2.1.1.3.19.8.526.37SECTION 51.1176
     51.1176 U.S. Grade AA Juice (Double A).
7:2.1.1.3.19.8.526.38SECTION 51.1177
     51.1177 U.S. Grade A Juice.
7:2.1.1.3.19.8.526.39SECTION 51.1178
     51.1178 Maximum anhydrous citric acid permissible for corresponding total soluble solids.
7:2.1.1.3.19.8.526.40SECTION 51.1179
     51.1179 Method of juice extraction.
7:2.1.1.3.19.9SUBPART I
Subpart I - United States Standards for Cleaned Virginia Type Peanuts in the Shell
7:2.1.1.3.19.9.527SUBJGRP 527
  Grades
7:2.1.1.3.19.9.527.1SECTION 51.1235
     51.1235 U.S. Jumbo Hand Picked.
7:2.1.1.3.19.9.527.2SECTION 51.1236
     51.1236 U.S. Fancy Hand Picked.
7:2.1.1.3.19.9.528SUBJGRP 528
  Unclassified
7:2.1.1.3.19.9.528.3SECTION 51.1237
     51.1237 Unclassified.
7:2.1.1.3.19.9.529SUBJGRP 529
  Definitions
7:2.1.1.3.19.9.529.4SECTION 51.1238
     51.1238 Mature.
7:2.1.1.3.19.9.529.5SECTION 51.1239
     51.1239 Pops.
7:2.1.1.3.19.9.529.6SECTION 51.1240
     51.1240 Paper ends.
7:2.1.1.3.19.9.529.7SECTION 51.1241
     51.1241 Damage.
7:2.1.1.3.19.9.529.8SECTION 51.1242
     51.1242 Count per pound.
7:2.1.1.3.19.10SUBPART J
Subpart J - United States Standards for Summer and Fall Pears
7:2.1.1.3.19.10.530SUBJGRP 530
  General
7:2.1.1.3.19.10.530.1SECTION 51.1260
     51.1260 General.
7:2.1.1.3.19.10.531SUBJGRP 531
  Grades
7:2.1.1.3.19.10.531.2SECTION 51.1261
     51.1261 U.S. No. 1.
7:2.1.1.3.19.10.531.3SECTION 51.1262
     51.1262 U.S. Combination.
7:2.1.1.3.19.10.531.4SECTION 51.1263
     51.1263 U.S. No. 2.
7:2.1.1.3.19.10.532SUBJGRP 532
  Unclassified
7:2.1.1.3.19.10.532.5SECTION 51.1264
     51.1264 Unclassified.
7:2.1.1.3.19.10.533SUBJGRP 533
  Tolerances
7:2.1.1.3.19.10.533.6SECTION 51.1265
     51.1265 Tolerances.
7:2.1.1.3.19.10.534SUBJGRP 534
  Application of Tolerances
7:2.1.1.3.19.10.534.7SECTION 51.1266
     51.1266 Application of tolerances.
7:2.1.1.3.19.10.535SUBJGRP 535
  Basis for Calculating Percentages
7:2.1.1.3.19.10.535.8SECTION 51.1267
     51.1267 Basis for calculating percentages.
7:2.1.1.3.19.10.536SUBJGRP 536
  Condition After Storage or Transit
7:2.1.1.3.19.10.536.9SECTION 51.1268
     51.1268 Condition after storage or transit.
7:2.1.1.3.19.10.537SUBJGRP 537
  Standard Pack
7:2.1.1.3.19.10.537.10SECTION 51.1269
     51.1269 Sizing.
7:2.1.1.3.19.10.537.11SECTION 51.1270
     51.1270 Packing.
7:2.1.1.3.19.10.537.12SECTION 51.1271
     51.1271 Tolerances for standard pack.
7:2.1.1.3.19.10.538SUBJGRP 538
  Definitions
7:2.1.1.3.19.10.538.13SECTION 51.1272
     51.1272 Mature.
7:2.1.1.3.19.10.538.14SECTION 51.1273
     51.1273 Overripe.
7:2.1.1.3.19.10.538.15SECTION 51.1274
     51.1274 Carefully hand-picked.
7:2.1.1.3.19.10.538.16SECTION 51.1275
     51.1275 Clean.
7:2.1.1.3.19.10.538.17SECTION 51.1276
     51.1276 Black end.
7:2.1.1.3.19.10.538.18SECTION 51.1277
     51.1277 Fairly well formed.
7:2.1.1.3.19.10.538.19SECTION 51.1278
     51.1278 Damage.
7:2.1.1.3.19.10.538.20SECTION 51.1279
     51.1279 Seriously misshapen.
7:2.1.1.3.19.10.538.21SECTION 51.1280
     51.1280 Serious damage.
7:2.1.1.3.19.11SUBPART K
Subpart K - United States Standards for Winter Pears
7:2.1.1.3.19.11.539SUBJGRP 539
  General
7:2.1.1.3.19.11.539.1SECTION 51.1300
     51.1300 General.
7:2.1.1.3.19.11.540SUBJGRP 540
  Grades
7:2.1.1.3.19.11.540.2SECTION 51.1301
     51.1301 U.S. Extra No. 1.
7:2.1.1.3.19.11.540.3SECTION 51.1302
     51.1302 U.S. No. 1.
7:2.1.1.3.19.11.540.4SECTION 51.1303
     51.1303 U.S. Combination.
7:2.1.1.3.19.11.540.5SECTION 51.1304
     51.1304 U.S. No. 2.
7:2.1.1.3.19.11.541SUBJGRP 541
  Unclassified
7:2.1.1.3.19.11.541.6SECTION 51.1305
     51.1305 Unclassified.
7:2.1.1.3.19.11.542SUBJGRP 542
  Tolerances
7:2.1.1.3.19.11.542.7SECTION 51.1306
     51.1306 Tolerances.
7:2.1.1.3.19.11.543SUBJGRP 543
  Application of Tolerances
7:2.1.1.3.19.11.543.8SECTION 51.1307
     51.1307 Application of tolerances.
7:2.1.1.3.19.11.544SUBJGRP 544
  Basis for Calculating Percentages
7:2.1.1.3.19.11.544.9SECTION 51.1308
     51.1308 Basis for calculating percentages.
7:2.1.1.3.19.11.545SUBJGRP 545
  Condition After Storage or Transit
7:2.1.1.3.19.11.545.10SECTION 51.1309
     51.1309 Condition after storage or transit.
7:2.1.1.3.19.11.546SUBJGRP 546
  Standard Pack
7:2.1.1.3.19.11.546.11SECTION 51.1310
     51.1310 Sizing.
7:2.1.1.3.19.11.546.12SECTION 51.1311
     51.1311 Packing.
7:2.1.1.3.19.11.546.13SECTION 51.1312
     51.1312 Tolerances for standard pack.
7:2.1.1.3.19.11.547SUBJGRP 547
  Definitions
7:2.1.1.3.19.11.547.14SECTION 51.1313
     51.1313 Mature.
7:2.1.1.3.19.11.547.15SECTION 51.1314
     51.1314 Overripe.
7:2.1.1.3.19.11.547.16SECTION 51.1315
     51.1315 Carefully hand-picked.
7:2.1.1.3.19.11.547.17SECTION 51.1316
     51.1316 Clean.
7:2.1.1.3.19.11.547.18SECTION 51.1317
     51.1317 Well formed.
7:2.1.1.3.19.11.547.19SECTION 51.1318
     51.1318 Black end.
7:2.1.1.3.19.11.547.20SECTION 51.1319
     51.1319 Injury.
7:2.1.1.3.19.11.547.21SECTION 51.1320
     51.1320 Fairly well formed.
7:2.1.1.3.19.11.547.22SECTION 51.1321
     51.1321 Damage.
7:2.1.1.3.19.11.547.23SECTION 51.1322
     51.1322 Seriously misshapen.
7:2.1.1.3.19.11.547.24SECTION 51.1323
     51.1323 Serious damage.
7:2.1.1.3.19.12SUBPART L
Subpart L - United States Standards for Grades of Pears for Processing
7:2.1.1.3.19.12.548SUBJGRP 548
  General
7:2.1.1.3.19.12.548.1SECTION 51.1345
     51.1345 General.
7:2.1.1.3.19.12.549SUBJGRP 549
  Grades
7:2.1.1.3.19.12.549.2SECTION 51.1346
     51.1346 U.S. No. 1.
7:2.1.1.3.19.12.549.3SECTION 51.1347
     51.1347 U.S. No. 2.
7:2.1.1.3.19.12.550SUBJGRP 550
  Culls
7:2.1.1.3.19.12.550.4SECTION 51.1348
     51.1348 Culls.
7:2.1.1.3.19.12.551SUBJGRP 551
  Size
7:2.1.1.3.19.12.551.5SECTION 51.1349
     51.1349 Size.
7:2.1.1.3.19.12.552SUBJGRP 552
  Application of Standards
7:2.1.1.3.19.12.552.6SECTION 51.1350
     51.1350 Application of standards.
7:2.1.1.3.19.12.553SUBJGRP 553
  Definitions
7:2.1.1.3.19.12.553.7SECTION 51.1351
     51.1351 Mature.
7:2.1.1.3.19.12.553.8SECTION 51.1352
     51.1352 Handpicked.
7:2.1.1.3.19.12.553.9SECTION 51.1353
     51.1353 Firm.
7:2.1.1.3.19.12.553.10SECTION 51.1354
     51.1354 Well formed.
7:2.1.1.3.19.12.553.11SECTION 51.1355
     51.1355 Damage.
7:2.1.1.3.19.12.553.12SECTION 51.1356
     51.1356 Pears grown from late blooms.
7:2.1.1.3.19.12.553.13SECTION 51.1357
     51.1357 Seriously deformed.
7:2.1.1.3.19.12.553.14SECTION 51.1358
     51.1358 Serious damage.
7:2.1.1.3.19.12.553.15SECTION 51.1359
     51.1359 Diameter.
7:2.1.1.3.19.13SUBPART M
Subpart M - United States Standards for Grades of Pecans in the Shell 1
7:2.1.1.3.19.13.554SUBJGRP 554
  Grades
7:2.1.1.3.19.13.554.1SECTION 51.1400
     51.1400 U.S. No. 1.
7:2.1.1.3.19.13.554.2SECTION 51.1401
     51.1401 U.S. No. 2.
7:2.1.1.3.19.13.555SUBJGRP 555
  Size Classification
7:2.1.1.3.19.13.555.3SECTION 51.1402
     51.1402 Size classification.
7:2.1.1.3.19.13.556SUBJGRP 556
  Kernel Color Classification
7:2.1.1.3.19.13.556.4SECTION 51.1403
     51.1403 Kernel color classification.
7:2.1.1.3.19.13.557SUBJGRP 557
  Tolerances
7:2.1.1.3.19.13.557.5SECTION 51.1404
     51.1404 Tolerances.
7:2.1.1.3.19.13.558SUBJGRP 558
  Application of Tolerances
7:2.1.1.3.19.13.558.6SECTION 51.1405
     51.1405 Application of tolerances.
7:2.1.1.3.19.13.559SUBJGRP 559
  Sample for Grade or Size Determination
7:2.1.1.3.19.13.559.7SECTION 51.1406
     51.1406 Sample for grade or size determination.
7:2.1.1.3.19.13.560SUBJGRP 560
  Definitions
7:2.1.1.3.19.13.560.8SECTION 51.1407
     51.1407 Fairly uniform in color.
7:2.1.1.3.19.13.560.9SECTION 51.1408
     51.1408 Loose extraneous or foreign material.
7:2.1.1.3.19.13.560.10SECTION 51.1409
     51.1409 Well developed.
7:2.1.1.3.19.13.560.11SECTION 51.1410
     51.1410 Fairly well developed.
7:2.1.1.3.19.13.560.12SECTION 51.1411
     51.1411 Poorly developed.
7:2.1.1.3.19.13.560.13SECTION 51.1412
     51.1412 Well cured.
7:2.1.1.3.19.13.560.14SECTION 51.1413
     51.1413 Damage.
7:2.1.1.3.19.13.560.15SECTION 51.1414
     51.1414 Serious damage.
7:2.1.1.3.19.13.560.16SECTION 51.1415
     51.1415 Inedible kernels.
7:2.1.1.3.19.13.561SUBJGRP 561
  Optional Determinations
7:2.1.1.3.19.13.561.17SECTION 51.1416
     51.1416 Optional determinations.
7:2.1.1.3.19.14SUBPART N
Subpart N - United States Standards for Grades of Shelled Pecans
7:2.1.1.3.19.14.562SUBJGRP 562
  Grades
7:2.1.1.3.19.14.562.1SECTION 51.1430
     51.1430 U.S. No. 1 Halves.
7:2.1.1.3.19.14.562.2SECTION 51.1431
     51.1431 U.S. No. 1 Halves and Pieces.
7:2.1.1.3.19.14.562.3SECTION 51.1432
     51.1432 U.S. No. 1 Pieces.
7:2.1.1.3.19.14.562.4SECTION 51.1433
     51.1433 U.S. Commercial Halves.
7:2.1.1.3.19.14.562.5SECTION 51.1434
     51.1434 U.S. Commercial Halves and Pieces.
7:2.1.1.3.19.14.562.6SECTION 51.1435
     51.1435 U.S. Commercial Pieces.
7:2.1.1.3.19.14.563SUBJGRP 563
  Color Classifications
7:2.1.1.3.19.14.563.7SECTION 51.1436
     51.1436 Color classifications.
7:2.1.1.3.19.14.564SUBJGRP 564
  Size Classifications
7:2.1.1.3.19.14.564.8SECTION 51.1437
     51.1437 Size classifications for halves.
7:2.1.1.3.19.14.564.9SECTION 51.1438
     51.1438 Size classifications for pieces.
7:2.1.1.3.19.14.565SUBJGRP 565
  Tolerances for Defects
7:2.1.1.3.19.14.565.10SECTION 51.1439
     51.1439 Tolerances for defects.
7:2.1.1.3.19.14.566SUBJGRP 566
  Application of Standards
7:2.1.1.3.19.14.566.11SECTION 51.1440
     51.1440 Application of standards.
7:2.1.1.3.19.14.567SUBJGRP 567
  Definitions
7:2.1.1.3.19.14.567.12SECTION 51.1441
     51.1441 Half-kernel.
7:2.1.1.3.19.14.567.13SECTION 51.1442
     51.1442 Piece.
7:2.1.1.3.19.14.567.14SECTION 51.1443
     51.1443 Particles and dust.
7:2.1.1.3.19.14.567.15SECTION 51.1444
     51.1444 Well dried.
7:2.1.1.3.19.14.567.16SECTION 51.1445
     51.1445 Fairly well developed.
7:2.1.1.3.19.14.567.17SECTION 51.1446
     51.1446 Poorly developed.
7:2.1.1.3.19.14.567.18SECTION 51.1447
     51.1447 Fairly uniform in color.
7:2.1.1.3.19.14.567.19SECTION 51.1448
     51.1448 Fairly uniform in size.
7:2.1.1.3.19.14.567.20SECTION 51.1449
     51.1449 Damage.
7:2.1.1.3.19.14.567.21SECTION 51.1450
     51.1450 Serious damage.
7:2.1.1.3.19.14.568SUBJGRP 568
  Metric Conversion Table
7:2.1.1.3.19.14.568.22SECTION 51.1451
     51.1451 Metric conversion table.
7:2.1.1.3.19.15SUBPART O
Subpart O - United States Standards for Grades of Fresh Plums and Prunes
7:2.1.1.3.19.15.569SUBJGRP 569
  Grades
7:2.1.1.3.19.15.569.1SECTION 51.1520
     51.1520 U.S. Fancy.
7:2.1.1.3.19.15.569.2SECTION 51.1521
     51.1521 U.S. No. 1.
7:2.1.1.3.19.15.569.3SECTION 51.1522
     51.1522 U.S. Combination.
7:2.1.1.3.19.15.569.4SECTION 51.1523
     51.1523 U.S. No. 2.
7:2.1.1.3.19.15.569.5SECTION 51.1524
     51.1524 [Reserved]
7:2.1.1.3.19.15.570SUBJGRP 570
  Tolerances
7:2.1.1.3.19.15.570.6SECTION 51.1525
     51.1525 Tolerances.
7:2.1.1.3.19.15.571SUBJGRP 571
  Application of Tolerances
7:2.1.1.3.19.15.571.7SECTION 51.1526
     51.1526 Application of tolerances.
7:2.1.1.3.19.15.572SUBJGRP 572
  Standard Pack
7:2.1.1.3.19.15.572.8SECTION 51.1527
     51.1527 Standard pack.
7:2.1.1.3.19.15.573SUBJGRP 573
  Definitions
7:2.1.1.3.19.15.573.9SECTION 51.1528
     51.1528 Well formed.
7:2.1.1.3.19.15.573.10SECTION 51.1529
     51.1529 Clean.
7:2.1.1.3.19.15.573.11SECTION 51.1530
     51.1530 Mature.
7:2.1.1.3.19.15.573.12SECTION 51.1531
     51.1531 Sunscald.
7:2.1.1.3.19.15.573.13SECTION 51.1532
     51.1532 Damage.
7:2.1.1.3.19.15.573.14SECTION 51.1533
     51.1533 Well colored.
7:2.1.1.3.19.15.573.15SECTION 51.1534
     51.1534 Fairly well colored.
7:2.1.1.3.19.15.573.16SECTION 51.1535
     51.1535 Badly misshapen.
7:2.1.1.3.19.15.573.17SECTION 51.1536
     51.1536 Serious damage.
7:2.1.1.3.19.15.573.18SECTION 51.1537
     51.1537 Diameter.
7:2.1.1.3.19.15.574SUBJGRP 574
  Metric Conversion Table
7:2.1.1.3.19.15.574.19SECTION 51.1538
     51.1538 Metric conversion table.
7:2.1.1.3.19.16SUBPART P
Subpart P - United States Standards for Grades of Potatoes
7:2.1.1.3.19.16.575SUBJGRP 575
  Grades
7:2.1.1.3.19.16.575.1SECTION 51.1540
     51.1540 [Reserved]
7:2.1.1.3.19.16.575.2SECTION 51.1541
     51.1541 U.S. No. 1.
7:2.1.1.3.19.16.575.3SECTION 51.1542
     51.1542 U.S. Commercial.
7:2.1.1.3.19.16.575.4SECTION 51.1543
     51.1543 U.S. No. 2.
7:2.1.1.3.19.16.576SUBJGRP 576
  Unclassified
7:2.1.1.3.19.16.576.5SECTION 51.1544
     51.1544 [Reserved]
7:2.1.1.3.19.16.577SUBJGRP 577
  Size
7:2.1.1.3.19.16.577.6SECTION 51.1545
     51.1545 Size.
7:2.1.1.3.19.16.578SUBJGRP 578
  Tolerances
7:2.1.1.3.19.16.578.7SECTION 51.1546
     51.1546 Tolerances.
7:2.1.1.3.19.16.579SUBJGRP 579
  Application of Tolerances
7:2.1.1.3.19.16.579.8SECTION 51.1547
     51.1547 Application of tolerances.
7:2.1.1.3.19.16.580SUBJGRP 580
  Samples for Grade and Size Determination
7:2.1.1.3.19.16.580.9SECTION 51.1548
     51.1548 Samples for grade and size determination.
7:2.1.1.3.19.16.581SUBJGRP 581
  Skinning
7:2.1.1.3.19.16.581.10SECTION 51.1549
     51.1549 Skinning.
7:2.1.1.3.19.16.582SUBJGRP 582
  Definitions
7:2.1.1.3.19.16.582.11SECTION 51.1550
     51.1550 Similar varietal characteristics.
7:2.1.1.3.19.16.582.12SECTION 51.1551
     51.1551 Firm.
7:2.1.1.3.19.16.582.13SECTION 51.1552
     51.1552 Clean.
7:2.1.1.3.19.16.582.14SECTION 51.1553
     51.1553 Fairly clean.
7:2.1.1.3.19.16.582.15SECTION 51.1554
     51.1554 Mature.
7:2.1.1.3.19.16.582.16SECTION 51.1555
     51.1555 Fairly well matured.
7:2.1.1.3.19.16.582.17SECTION 51.1556
     51.1556 Well shaped.
7:2.1.1.3.19.16.582.18SECTION 51.1557
     51.1557 Fairly well shaped.
7:2.1.1.3.19.16.582.19SECTION 51.1558
     51.1558 Seriously misshapen.
7:2.1.1.3.19.16.582.20SECTION 51.1559
     51.1559 [Reserved]
7:2.1.1.3.19.16.582.21SECTION 51.1560
     51.1560 Damage.
7:2.1.1.3.19.16.582.22SECTION 51.1561
     51.1561 Serious damage.
7:2.1.1.3.19.16.582.23SECTION 51.1562
     51.1562 Freezing.
7:2.1.1.3.19.16.582.24SECTION 51.1563
     51.1563 Soft rot or wet breakdown.
7:2.1.1.3.19.16.582.25SECTION 51.1564
     51.1564 External defects.
7:2.1.1.3.19.16.582.26SECTION 51.1565
     51.1565 Internal defects.
7:2.1.1.3.19.16.583SUBJGRP 583
  Metric Conversion Table
7:2.1.1.3.19.16.583.27SECTION 51.1566
     51.1566 Metric conversion table.
7:2.1.1.3.19.17SUBPART Q
Subpart Q - United States Consumer Standards for Potatoes
7:2.1.1.3.19.17.584SUBJGRP 584
  Grades
7:2.1.1.3.19.17.584.1SECTION 51.1575
     51.1575 U.S. Grade A Small; U.S. Grade A Medium; U.S. Grade A Medium to Large; U.S. Grade A Large.
7:2.1.1.3.19.17.584.2SECTION 51.1576
     51.1576 U.S. Grade B Small; U.S. Grade B Medium; U.S. Grade B Medium to Large; U.S. Grade B Large.
7:2.1.1.3.19.17.585SUBJGRP 585
  Size
7:2.1.1.3.19.17.585.3SECTION 51.1577
     51.1577 Size range requirements.
7:2.1.1.3.19.17.586SUBJGRP 586
  Off-Grade
7:2.1.1.3.19.17.586.4SECTION 51.1578
     51.1578 Off-Grade potatoes.
7:2.1.1.3.19.17.587SUBJGRP 587
  Application of Tolerances
7:2.1.1.3.19.17.587.5SECTION 51.1579
     51.1579 Application of tolerances to individual containers.
7:2.1.1.3.19.17.588SUBJGRP 588
  Definitions
7:2.1.1.3.19.17.588.6SECTION 51.1580
     51.1580 Fairly well shaped.
7:2.1.1.3.19.17.588.7SECTION 51.1581
     51.1581 Fairly clean.
7:2.1.1.3.19.17.588.8SECTION 51.1582
     51.1582 Soft rot or wet breakdown.
7:2.1.1.3.19.17.588.9SECTION 51.1583
     51.1583 Damage.
7:2.1.1.3.19.17.588.10SECTION 51.1584
     51.1584 Internal discoloration.
7:2.1.1.3.19.17.588.11SECTION 51.1585
     51.1585 Mature.
7:2.1.1.3.19.17.588.12SECTION 51.1586
     51.1586 Serious damage.
7:2.1.1.3.19.17.588.13SECTION 51.1587
     51.1587 Diameter.
7:2.1.1.3.19.18SUBPART R
Subpart R - United States Standards for Grades of Florida Tangerines
7:2.1.1.3.19.18.589SUBJGRP 589
  Grades
7:2.1.1.3.19.18.589.1SECTION 51.1810
     51.1810 U.S. Fancy.
7:2.1.1.3.19.18.589.2SECTION 51.1811
     51.1811 U.S. No. 1 Bright.
7:2.1.1.3.19.18.589.3SECTION 51.1812
     51.1812 U.S. No. 1.
7:2.1.1.3.19.18.589.4SECTION 51.1813
     51.1813 U.S. No. 1 Golden.
7:2.1.1.3.19.18.589.5SECTION 51.1814
     51.1814 U.S. No. 1 Bronze.
7:2.1.1.3.19.18.589.6SECTION 51.1815
     51.1815 U.S. No. 1 Russet.
7:2.1.1.3.19.18.589.7SECTION 51.1816
     51.1816 U.S. No. 2 Bright.
7:2.1.1.3.19.18.589.8SECTION 51.1817
     51.1817 U.S. No. 2.
7:2.1.1.3.19.18.589.9SECTION 51.1818
     51.1818 U.S. No. 2 Russet.
7:2.1.1.3.19.18.589.10SECTION 51.1819
     51.1819 U.S. No. 3.
7:2.1.1.3.19.18.590SUBJGRP 590
  Tolerances
7:2.1.1.3.19.18.590.11SECTION 51.1820
     51.1820 Tolerances.
7:2.1.1.3.19.18.591SUBJGRP 591
  Application of Tolerances
7:2.1.1.3.19.18.591.12SECTION 51.1821
     51.1821 Application of tolerances.
7:2.1.1.3.19.18.592SUBJGRP 592
  Size
7:2.1.1.3.19.18.592.13SECTION 51.1822
     51.1822 Size.
7:2.1.1.3.19.18.593SUBJGRP 593
  Definitions
7:2.1.1.3.19.18.593.14SECTION 51.1823
     51.1823 Mature.
7:2.1.1.3.19.18.593.15SECTION 51.1824
     51.1824 Firm.
7:2.1.1.3.19.18.593.16SECTION 51.1825
     51.1825 Well formed.
7:2.1.1.3.19.18.593.17SECTION 51.1826
     51.1826 Damage.
7:2.1.1.3.19.18.593.18SECTION 51.1827
     51.1827 Highly colored.
7:2.1.1.3.19.18.593.19SECTION 51.1828
     51.1828 Discoloration.
7:2.1.1.3.19.18.593.20SECTION 51.1829
     51.1829 Well colored.
7:2.1.1.3.19.18.593.21SECTION 51.1830
     51.1830 Fairly well colored.
7:2.1.1.3.19.18.593.22SECTION 51.1831
     51.1831 Fairly firm.
7:2.1.1.3.19.18.593.23SECTION 51.1832
     51.1832 Fairly well formed.
7:2.1.1.3.19.18.593.24SECTION 51.1833
     51.1833 Serious damage.
7:2.1.1.3.19.18.593.25SECTION 51.1834
     51.1834 Reasonably well colored.
7:2.1.1.3.19.18.593.26SECTION 51.1835
     51.1835 Very serious damage.
7:2.1.1.3.19.18.593.27SECTION 51.1836
     51.1836 Diameter.
7:2.1.1.3.19.18.593.28SECTION 51.1837
     51.1837 Classification of defects.
7:2.1.1.3.19.19SUBPART S
Subpart S - United States Standards for Fresh Tomatoes
7:2.1.1.3.19.19.594SUBJGRP 594
  Grades
7:2.1.1.3.19.19.594.1SECTION 51.1855
     51.1855 U.S. No. 1.
7:2.1.1.3.19.19.594.2SECTION 51.1856
     51.1856 U.S. Combination.
7:2.1.1.3.19.19.594.3SECTION 51.1857
     51.1857 U.S. No. 2.
7:2.1.1.3.19.19.594.4SECTION 51.1858
     51.1858 U.S. No. 3.
7:2.1.1.3.19.19.595SUBJGRP 595
  Size
7:2.1.1.3.19.19.595.5SECTION 51.1859
     51.1859 Size.
7:2.1.1.3.19.19.596SUBJGRP 596
  Color Classification
7:2.1.1.3.19.19.596.6SECTION 51.1860
     51.1860 Color classification.
7:2.1.1.3.19.19.597SUBJGRP 597
  Tolerances
7:2.1.1.3.19.19.597.7SECTION 51.1861
     51.1861 Tolerances.
7:2.1.1.3.19.19.598SUBJGRP 598
  Application of Tolerances
7:2.1.1.3.19.19.598.8SECTION 51.1862
     51.1862 Application of tolerances.
7:2.1.1.3.19.19.599SUBJGRP 599
  Standard Weight
7:2.1.1.3.19.19.599.9SECTION 51.1863
     51.1863 Standard weight.
7:2.1.1.3.19.19.600SUBJGRP 600
  Definitions
7:2.1.1.3.19.19.600.10SECTION 51.1864
     51.1864 Similar varietal characteristics.
7:2.1.1.3.19.19.600.11SECTION 51.1865
     51.1865 Mature.
7:2.1.1.3.19.19.600.12SECTION 51.1866
     51.1866 Soft.
7:2.1.1.3.19.19.600.13SECTION 51.1867
     51.1867 Clean.
7:2.1.1.3.19.19.600.14SECTION 51.1868
     51.1868 Well developed.
7:2.1.1.3.19.19.600.15SECTION 51.1869
     51.1869 Fairly well formed.
7:2.1.1.3.19.19.600.16SECTION 51.1870
     51.1870 Fairly smooth.
7:2.1.1.3.19.19.600.17SECTION 51.1871
     51.1871 Damage.
7:2.1.1.3.19.19.600.18SECTION 51.1872
     51.1872 Reasonably well formed.
7:2.1.1.3.19.19.600.19SECTION 51.1873
     51.1873 Slightly rough.
7:2.1.1.3.19.19.600.20SECTION 51.1874
     51.1874 Serious damage.
7:2.1.1.3.19.19.600.21SECTION 51.1875
     51.1875 Misshapen.
7:2.1.1.3.19.19.600.22SECTION 51.1876
     51.1876 Very serious damage.
7:2.1.1.3.19.19.600.23SECTION 51.1877
     51.1877 Classification of defects.
7:2.1.1.3.19.20SUBPART T
Subpart T - United States Consumer Standards for Fresh Tomatoes
7:2.1.1.3.19.20.601SUBJGRP 601
  General
7:2.1.1.3.19.20.601.1SECTION 51.1900
     51.1900 General.
7:2.1.1.3.19.20.602SUBJGRP 602
  Grades
7:2.1.1.3.19.20.602.2SECTION 51.1901
     51.1901 U.S. Grade A.
7:2.1.1.3.19.20.602.3SECTION 51.1902
     51.1902 U.S. Grade B.
7:2.1.1.3.19.20.603SUBJGRP 603
  Size and Maturity Classification
7:2.1.1.3.19.20.603.4SECTION 51.1903
     51.1903 Size classification.
7:2.1.1.3.19.20.603.5SECTION 51.1904
     51.1904 Maturity classification.
7:2.1.1.3.19.20.604SUBJGRP 604
  Off-Grade
7:2.1.1.3.19.20.604.6SECTION 51.1905
     51.1905 Off-Grade tomatoes.
7:2.1.1.3.19.20.605SUBJGRP 605
  Definitions
7:2.1.1.3.19.20.605.7SECTION 51.1906
     51.1906 Similar varietal characteristics.
7:2.1.1.3.19.20.605.8SECTION 51.1907
     51.1907 Mature.
7:2.1.1.3.19.20.605.9SECTION 51.1908
     51.1908 Well developed.
7:2.1.1.3.19.20.605.10SECTION 51.1909
     51.1909 Fairly well formed.
7:2.1.1.3.19.20.605.11SECTION 51.1910
     51.1910 Fairly smooth.
7:2.1.1.3.19.20.605.12SECTION 51.1911
     51.1911 Damaged.
7:2.1.1.3.19.20.605.13SECTION 51.1912
     51.1912 Badly misshapen.
7:2.1.1.3.19.20.605.14SECTION 51.1913
     51.1913 Serious damage.
7:2.1.1.3.19.21SUBPART U
Subpart U - United States Standards for Grades of Filberts in the Shell
7:2.1.1.3.19.21.606SUBJGRP 606
  Grade
7:2.1.1.3.19.21.606.1SECTION 51.1995
     51.1995 U.S. No. 1.
7:2.1.1.3.19.21.607SUBJGRP 607
  Application of Standards
7:2.1.1.3.19.21.607.2SECTION 51.1996
     51.1996 Application of standards.
7:2.1.1.3.19.21.608SUBJGRP 608
  Definitions
7:2.1.1.3.19.21.608.3SECTION 51.1997
     51.1997 Similar type.
7:2.1.1.3.19.21.608.4SECTION 51.1998
     51.1998 Dry.
7:2.1.1.3.19.21.608.5SECTION 51.1999
     51.1999 Well formed.
7:2.1.1.3.19.21.608.6SECTION 51.2000
     51.2000 Clean and bright.
7:2.1.1.3.19.21.608.7SECTION 51.2001
     51.2001 Blank.
7:2.1.1.3.19.21.608.8SECTION 51.2002
     51.2002 Split shell.
7:2.1.1.3.19.21.608.9SECTION 51.2003
     51.2003 Damage.
7:2.1.1.3.19.21.608.10SECTION 51.2004
     51.2004 Reasonably well developed.
7:2.1.1.3.19.21.608.11SECTION 51.2005
     51.2005 Badly misshapen.
7:2.1.1.3.19.21.608.12SECTION 51.2006
     51.2006 Rancidity.
7:2.1.1.3.19.21.608.13SECTION 51.2007
     51.2007 Moldy.
7:2.1.1.3.19.21.608.14SECTION 51.2008
     51.2008 Insect injury.
7:2.1.1.3.19.21.609SUBJGRP 609
  Metric Conversion Table
7:2.1.1.3.19.21.609.15SECTION 51.2009
     51.2009 Metric conversion table.
7:2.1.1.3.19.22SUBPART V
Subpart V - United States Standards for Grades of Almonds in the Shell
7:2.1.1.3.19.22.610SUBJGRP 610
  Grades
7:2.1.1.3.19.22.610.1SECTION 51.2075
     51.2075 U.S. No. 1.
7:2.1.1.3.19.22.610.2SECTION 51.2076
     51.2076 U.S. No. 1 Mixed.
7:2.1.1.3.19.22.610.3SECTION 51.2077
     51.2077 U.S. No. 2.
7:2.1.1.3.19.22.610.4SECTION 51.2078
     51.2078 U.S. No. 2 Mixed.
7:2.1.1.3.19.22.611SUBJGRP 611
  Application of Tolerances
7:2.1.1.3.19.22.611.5SECTION 51.2079
     51.2079 Application of tolerances.
7:2.1.1.3.19.22.612SUBJGRP 612
  Determination of Grade
7:2.1.1.3.19.22.612.6SECTION 51.2080
     51.2080 Determination of grade.
7:2.1.1.3.19.22.613SUBJGRP 613
  Definitions
7:2.1.1.3.19.22.613.7SECTION 51.2081
     51.2081 Similar varietal characteristics.
7:2.1.1.3.19.22.613.8SECTION 51.2082
     51.2082 Loose extraneous and foreign material.
7:2.1.1.3.19.22.613.9SECTION 51.2083
     51.2083 Clean.
7:2.1.1.3.19.22.613.10SECTION 51.2084
     51.2084 Fairly bright.
7:2.1.1.3.19.22.613.11SECTION 51.2085
     51.2085 Fairly uniform color.
7:2.1.1.3.19.22.613.12SECTION 51.2086
     51.2086 Well dried.
7:2.1.1.3.19.22.613.13SECTION 51.2087
     51.2087 Decay.
7:2.1.1.3.19.22.613.14SECTION 51.2088
     51.2088 Rancidity.
7:2.1.1.3.19.22.613.15SECTION 51.2089
     51.2089 Damage.
7:2.1.1.3.19.22.613.16SECTION 51.2090
     51.2090 Serious damage.
7:2.1.1.3.19.22.613.17SECTION 51.2091
     51.2091 Thickness.
7:2.1.1.3.19.23SUBPART W
Subpart W - United States Standards for Grades of Shelled Almonds
7:2.1.1.3.19.23.614SUBJGRP 614
  Grades
7:2.1.1.3.19.23.614.1SECTION 51.2105
     51.2105 U.S. Fancy.
7:2.1.1.3.19.23.614.2SECTION 51.2106
     51.2106 U.S. Extra No. 1.
7:2.1.1.3.19.23.614.3SECTION 51.2107
     51.2107 U.S. No. 1.
7:2.1.1.3.19.23.614.4SECTION 51.2108
     51.2108 U.S. Select Sheller Run.
7:2.1.1.3.19.23.614.5SECTION 51.2109
     51.2109 U.S. Standard Sheller Run.
7:2.1.1.3.19.23.614.6SECTION 51.2110
     51.2110 U.S. No. 1 Whole and Broken.
7:2.1.1.3.19.23.614.7SECTION 51.2111
     51.2111 U.S. No. 1 Pieces.
7:2.1.1.3.19.23.615SUBJGRP 615
  Mixed Varieties
7:2.1.1.3.19.23.615.8SECTION 51.2112
     51.2112 Mixed varieties.
7:2.1.1.3.19.23.616SUBJGRP 616
  Size
7:2.1.1.3.19.23.616.9SECTION 51.2113
     51.2113 Size requirements.
7:2.1.1.3.19.23.616.10SECTION 51.2114
     51.2114 Tolerances for size.
7:2.1.1.3.19.23.617SUBJGRP 617
  Application of Tolerances
7:2.1.1.3.19.23.617.11SECTION 51.2115
     51.2115 Application of tolerances.
7:2.1.1.3.19.23.618SUBJGRP 618
  Definitions
7:2.1.1.3.19.23.618.12SECTION 51.2116
     51.2116 Similar varietal characteristics.
7:2.1.1.3.19.23.618.13SECTION 51.2117
     51.2117 Whole.
7:2.1.1.3.19.23.618.14SECTION 51.2118
     51.2118 Clean.
7:2.1.1.3.19.23.618.15SECTION 51.2119
     51.2119 Well dried.
7:2.1.1.3.19.23.618.16SECTION 51.2120
     51.2120 Decay.
7:2.1.1.3.19.23.618.17SECTION 51.2121
     51.2121 Rancidity.
7:2.1.1.3.19.23.618.18SECTION 51.2122
     51.2122 Insect injury.
7:2.1.1.3.19.23.618.19SECTION 51.2123
     51.2123 Foreign material.
7:2.1.1.3.19.23.618.20SECTION 51.2124
     51.2124 Doubles.
7:2.1.1.3.19.23.618.21SECTION 51.2125
     51.2125 Split or broken kernels.
7:2.1.1.3.19.23.618.22SECTION 51.2126
     51.2126 Particles and dust.
7:2.1.1.3.19.23.618.23SECTION 51.2127
     51.2127 Injury.
7:2.1.1.3.19.23.618.24SECTION 51.2128
     51.2128 Damage.
7:2.1.1.3.19.23.618.25SECTION 51.2129
     51.2129 Serious damage.
7:2.1.1.3.19.23.618.26SECTION 51.2130
     51.2130 Diameter.
7:2.1.1.3.19.23.618.27SECTION 51.2131
     51.2131 Fairly uniform in size.
7:2.1.1.3.19.24SUBPART X
Subpart X - United States Standards for Shelled English Walnuts (Juglans Regia)
7:2.1.1.3.19.24.619SUBJGRP 619
  General
7:2.1.1.3.19.24.619.1SECTION 51.2275
     51.2275 Application.
7:2.1.1.3.19.24.619.2SECTION 51.2276
     51.2276 [Reserved]
7:2.1.1.3.19.24.620SUBJGRP 620
  Grades
7:2.1.1.3.19.24.620.3SECTION 51.2277
     51.2277 U.S. No. 1.
7:2.1.1.3.19.24.620.4SECTION 51.2278
     51.2278 U.S. Commercial.
7:2.1.1.3.19.24.621SUBJGRP 621
  Unclassified
7:2.1.1.3.19.24.621.5SECTION 51.2279
     51.2279 [Reserved]
7:2.1.1.3.19.24.622SUBJGRP 622
  Tolerances for Grade Defects
7:2.1.1.3.19.24.622.6SECTION 51.2280
     51.2280 Tolerances for grade defects.
7:2.1.1.3.19.24.623SUBJGRP 623
  Color Requirements
7:2.1.1.3.19.24.623.7SECTION 51.2281
     51.2281 Color classifications.
7:2.1.1.3.19.24.623.8SECTION 51.2282
     51.2282 Tolerances for color.
7:2.1.1.3.19.24.623.9SECTION 51.2283
     51.2283 Off color.
7:2.1.1.3.19.24.624SUBJGRP 624
  Size Requirements
7:2.1.1.3.19.24.624.10SECTION 51.2284
     51.2284 Size classification.
7:2.1.1.3.19.24.624.11SECTION 51.2285
     51.2285 Tolerances for size.
7:2.1.1.3.19.24.625SUBJGRP 625
  Application of Tolerances
7:2.1.1.3.19.24.625.12SECTION 51.2286
     51.2286 Application of tolerances.
7:2.1.1.3.19.24.626SUBJGRP 626
  Definitions
7:2.1.1.3.19.24.626.13SECTION 51.2287
     51.2287 Well dried.
7:2.1.1.3.19.24.626.14SECTION 51.2288
     51.2288 Clean.
7:2.1.1.3.19.24.626.15SECTION 51.2289
     51.2289 Shell.
7:2.1.1.3.19.24.626.16SECTION 51.2290
     51.2290 Insect injury.
7:2.1.1.3.19.24.626.17SECTION 51.2291
     51.2291 Rancidity.
7:2.1.1.3.19.24.626.18SECTION 51.2292
     51.2292 Damage.
7:2.1.1.3.19.24.626.19SECTION 51.2293
     51.2293 Serious damage.
7:2.1.1.3.19.24.626.20SECTION 51.2294
     51.2294 Very serious damage.
7:2.1.1.3.19.24.626.21SECTION 51.2295
     51.2295 Half kernel.
7:2.1.1.3.19.24.626.22SECTION 51.2296
     51.2296 Three-fourths half kernel.
7:2.1.1.3.19.25SUBPART Y
Subpart Y - United States Standards for Grades of Kiwifruit
7:2.1.1.3.19.25.627.1SECTION 51.2335
     51.2335 Grades.
7:2.1.1.3.19.25.627.2SECTION 51.2336
     51.2336 Tolerances.
7:2.1.1.3.19.25.627.3SECTION 51.2337
     51.2337 Application of tolerances.
7:2.1.1.3.19.25.627.4SECTION 51.2338
     51.2338 Standard pack.
7:2.1.1.3.19.25.627.5SECTION 51.2339
     51.2339 Definitions.
7:2.1.1.3.19.25.627.6SECTION 51.2340
     51.2340 Classification of defects.
7:2.1.1.3.19.25.627.7SECTION 51.2341
     51.2341 Sample size for grade determination.
7:2.1.1.3.19.26SUBPART Z
Subpart Z - United States Standards for Grades of Pistachio Nuts in the Shell
7:2.1.1.3.19.26.627.1SECTION 51.2540
     51.2540 General.
7:2.1.1.3.19.26.627.2SECTION 51.2541
     51.2541 U.S. Fancy, U.S. Extra No. 1, U.S. No. 1 And U.S. Select Grades.
7:2.1.1.3.19.26.627.3SECTION 51.2542
     51.2542 U.S. Artificially Opened.
7:2.1.1.3.19.26.627.4SECTION 51.2543
     51.2543 U.S. Non-Split.
7:2.1.1.3.19.26.627.5SECTION 51.2544
     51.2544 Tolerances.
7:2.1.1.3.19.26.627.6SECTION 51.2545
     51.2545 Application of tolerances.
7:2.1.1.3.19.26.627.7SECTION 51.2546
     51.2546 Size.
7:2.1.1.3.19.26.627.8SECTION 51.2547
     51.2547 Definitions.
7:2.1.1.3.19.26.627.9SECTION 51.2548
     51.2548 Average moisture content determination.
7:2.1.1.3.19.26.627.10SECTION 51.2549
     51.2549 Metric conversion table.
7:2.1.1.3.19.27SUBPART AA
Subpart AA - United States Standards for Grades of Shelled Pistachio Nuts
7:2.1.1.3.19.27.627.1SECTION 51.2555
     51.2555 General.
7:2.1.1.3.19.27.627.2SECTION 51.2556
     51.2556 Grades.
7:2.1.1.3.19.27.627.3SECTION 51.2557
     51.2557 Tolerances.
7:2.1.1.3.19.27.627.4SECTION 51.2558
     51.2558 Application of tolerances.
7:2.1.1.3.19.27.627.5SECTION 51.2559
     51.2559 Size classifications.
7:2.1.1.3.19.27.627.6SECTION 51.2560
     51.2560 Definitions.
7:2.1.1.3.19.27.627.7SECTION 51.2561
     51.2561 Average moisture content.
7:2.1.1.3.19.27.627.8SECTION 51.2562
     51.2562 Metric Conversion Table.
7:2.1.1.3.19.28SUBPART BB
Subpart BB - United States Standards for Grades for Sweet Cherries
7:2.1.1.3.19.28.627SUBJGRP 627
  Grades
7:2.1.1.3.19.28.627.1SECTION 51.2646
     51.2646 U.S. No. 1.
7:2.1.1.3.19.28.627.2SECTION 51.2647
     51.2647 U.S. Commercial.
7:2.1.1.3.19.28.628SUBJGRP 628
  Tolerances
7:2.1.1.3.19.28.628.3SECTION 51.2648
     51.2648 Tolerances.
7:2.1.1.3.19.28.629SUBJGRP 629
  Application of Tolerances
7:2.1.1.3.19.28.629.4SECTION 51.2649
     51.2649 Application of tolerances.
7:2.1.1.3.19.28.630SUBJGRP 630
  Definitions
7:2.1.1.3.19.28.630.5SECTION 51.2650
     51.2650 Similar varietal characteristics.
7:2.1.1.3.19.28.630.6SECTION 51.2651
     51.2651 Mature.
7:2.1.1.3.19.28.630.7SECTION 51.2652
     51.2652 Fairly well colored.
7:2.1.1.3.19.28.630.8SECTION 51.2653
     51.2653 Well formed.
7:2.1.1.3.19.28.630.9SECTION 51.2654
     51.2654 Clean.
7:2.1.1.3.19.28.630.10SECTION 51.2655
     51.2655 Damage.
7:2.1.1.3.19.28.630.11SECTION 51.2656
     51.2656 Diameter.
7:2.1.1.3.19.28.630.12SECTION 51.2657
     51.2657 Serious damage.
7:2.1.1.3.19.28.630.13SECTION 51.2658
     51.2658 Permanent defects.
7:2.1.1.3.19.28.630.14SECTION 51.2659
     51.2659 Condition defects.
7:2.1.1.3.19.28.631SUBJGRP 631
  Metric Conversion Table
7:2.1.1.3.19.28.631.15SECTION 51.2660
     51.2660 Metric conversion table.
7:2.1.1.3.19.29SUBPART CC
Subpart CC - United States Standards for Shelled Runner Type Peanuts
7:2.1.1.3.19.29.632SUBJGRP 632
  Grades
7:2.1.1.3.19.29.632.1SECTION 51.2710
     51.2710 U.S. No. 1 Runner.
7:2.1.1.3.19.29.632.2SECTION 51.2711
     51.2711 U.S. Runner Splits.
7:2.1.1.3.19.29.632.3SECTION 51.2712
     51.2712 U.S. No. 2 Runner.
7:2.1.1.3.19.29.633SUBJGRP 633
  Application of Tolerances
7:2.1.1.3.19.29.633.4SECTION 51.2713
     51.2713 Application of tolerances.
7:2.1.1.3.19.29.634SUBJGRP 634
  Definitions
7:2.1.1.3.19.29.634.5SECTION 51.2714
     51.2714 Similar varietal characteristics.
7:2.1.1.3.19.29.634.6SECTION 51.2715
     51.2715 Whole.
7:2.1.1.3.19.29.634.7SECTION 51.2716
     51.2716 Split.
7:2.1.1.3.19.29.634.8SECTION 51.2717
     51.2717 Broken.
7:2.1.1.3.19.29.634.9SECTION 51.2718
     51.2718 Foreign material.
7:2.1.1.3.19.29.634.10SECTION 51.2719
     51.2719 Unshelled.
7:2.1.1.3.19.29.634.11SECTION 51.2720
     51.2720 Minor defects.
7:2.1.1.3.19.29.634.12SECTION 51.2721
     51.2721 Damage.
7:2.1.1.3.19.30SUBPART DD
Subpart DD - United States Standards for Grades of Shelled Spanish Type Peanuts
7:2.1.1.3.19.30.635SUBJGRP 635
  Grades
7:2.1.1.3.19.30.635.1SECTION 51.2730
     51.2730 U.S. No. 1 Spanish.
7:2.1.1.3.19.30.635.2SECTION 51.2731
     51.2731 U.S. Spanish Splits.
7:2.1.1.3.19.30.635.3SECTION 51.2732
     51.2732 U.S. No. 2 Spanish.
7:2.1.1.3.19.30.636SUBJGRP 636
  Application of Tolerances
7:2.1.1.3.19.30.636.4SECTION 51.2733
     51.2733 Application of tolerances.
7:2.1.1.3.19.30.637SUBJGRP 637
  Definitions
7:2.1.1.3.19.30.637.5SECTION 51.2734
     51.2734 Spanish type.
7:2.1.1.3.19.30.637.6SECTION 51.2735
     51.2735 Whole.
7:2.1.1.3.19.30.637.7SECTION 51.2736
     51.2736 Split.
7:2.1.1.3.19.30.637.8SECTION 51.2737
     51.2737 Broken.
7:2.1.1.3.19.30.637.9SECTION 51.2738
     51.2738 Foreign material.
7:2.1.1.3.19.30.637.10SECTION 51.2739
     51.2739 Damage.
7:2.1.1.3.19.30.637.11SECTION 51.2740
     51.2740 Minor defects.
7:2.1.1.3.19.30.637.12SECTION 51.2741
     51.2741 Unshelled.
7:2.1.1.3.19.31SUBPART EE
Subpart EE - United States Standards for Shelled Virginia Type Peanuts
7:2.1.1.3.19.31.638SUBJGRP 638
  Grades
7:2.1.1.3.19.31.638.1SECTION 51.2750
     51.2750 U.S. Extra Large Virginia.
7:2.1.1.3.19.31.638.2SECTION 51.2751
     51.2751 U.S. Medium Virginia.
7:2.1.1.3.19.31.638.3SECTION 51.2752
     51.2752 U.S. No. 1 Virginia.
7:2.1.1.3.19.31.638.4SECTION 51.2753
     51.2753 U.S. Virginia Splits.
7:2.1.1.3.19.31.638.5SECTION 51.2754
     51.2754 U.S. No. 2 Virginia.
7:2.1.1.3.19.31.639SUBJGRP 639
  Application of Tolerances
7:2.1.1.3.19.31.639.6SECTION 51.2755
     51.2755 Application of tolerances.
7:2.1.1.3.19.31.640SUBJGRP 640
  Definitions
7:2.1.1.3.19.31.640.7SECTION 51.2756
     51.2756 Similar varietal characteristics.
7:2.1.1.3.19.31.640.8SECTION 51.2757
     51.2757 Whole.
7:2.1.1.3.19.31.640.9SECTION 51.2758
     51.2758 Split.
7:2.1.1.3.19.31.640.10SECTION 51.2759
     51.2759 Broken.
7:2.1.1.3.19.31.640.11SECTION 51.2760
     51.2760 Foreign material.
7:2.1.1.3.19.31.640.12SECTION 51.2761
     51.2761 Unshelled.
7:2.1.1.3.19.31.640.13SECTION 51.2762
     51.2762 Minor defects.
7:2.1.1.3.19.31.640.14SECTION 51.2763
     51.2763 Damage.
7:2.1.1.3.19.32SUBPART FF
Subpart FF - United States Standards for Grades of Onions (Other Than Bermuda-Granex-Grano and Creole Types)
7:2.1.1.3.19.32.641SUBJGRP 641
  Grades
7:2.1.1.3.19.32.641.1SECTION 51.2830
     51.2830 U.S. No. 1.
7:2.1.1.3.19.32.641.2SECTION 51.2831
     51.2831 U.S. Export No. 1.
7:2.1.1.3.19.32.641.3SECTION 51.2832
     51.2832 U.S. Commercial.
7:2.1.1.3.19.32.641.4SECTION 51.2833
     51.2833 U.S. No. 1 Boilers.
7:2.1.1.3.19.32.641.5SECTION 51.2834
     51.2834 U.S. No. 1 Picklers.
7:2.1.1.3.19.32.641.6SECTION 51.2835
     51.2835 U.S. No. 2.
7:2.1.1.3.19.32.642SUBJGRP 642
  Size Classifications
7:2.1.1.3.19.32.642.7SECTION 51.2836
     51.2836 Size classifications.
7:2.1.1.3.19.32.643SUBJGRP 643
  Tolerances
7:2.1.1.3.19.32.643.8SECTION 51.2837
     51.2837 Tolerances.
7:2.1.1.3.19.32.644SUBJGRP 644
  Samples for Grade and Size Determination
7:2.1.1.3.19.32.644.9SECTION 51.2838
     51.2838 Samples for grade and size determination.
7:2.1.1.3.19.32.645SUBJGRP 645
  Application of Tolerances
7:2.1.1.3.19.32.645.10SECTION 51.2839
     51.2839 Application of tolerances.
7:2.1.1.3.19.32.646SUBJGRP 646
  Export Packing Requirements
7:2.1.1.3.19.32.646.11SECTION 51.2840
     51.2840 Export packing requirements.
7:2.1.1.3.19.32.647SUBJGRP 647
  Definitions
7:2.1.1.3.19.32.647.12SECTION 51.2841
     51.2841 Mature.
7:2.1.1.3.19.32.647.13SECTION 51.2842
     51.2842 Dormant.
7:2.1.1.3.19.32.647.14SECTION 51.2843
     51.2843 Fairly firm.
7:2.1.1.3.19.32.647.15SECTION 51.2844
     51.2844 Fairly well shaped.
7:2.1.1.3.19.32.647.16SECTION 51.2845
     51.2845 Wet sunscald.
7:2.1.1.3.19.32.647.17SECTION 51.2846
     51.2846 Doubles.
7:2.1.1.3.19.32.647.18SECTION 51.2847
     51.2847 Bottlenecks.
7:2.1.1.3.19.32.647.19SECTION 51.2848
     51.2848 Scallions.
7:2.1.1.3.19.32.647.20SECTION 51.2849
     51.2849 Damage.
7:2.1.1.3.19.32.647.21SECTION 51.2850
     51.2850 Diameter.
7:2.1.1.3.19.32.647.22SECTION 51.2851
     51.2851 Badly misshapen.
7:2.1.1.3.19.32.647.23SECTION 51.2852
     51.2852 Serious damage.
7:2.1.1.3.19.32.647.24SECTION 51.2853
     51.2853 One type.
7:2.1.1.3.19.32.648SUBJGRP 648
  Metric Conversion Table
7:2.1.1.3.19.32.648.25SECTION 51.2854
     51.2854 Metric conversion table.
7:2.1.1.3.19.33SUBPART GG
Subpart GG - United States Standards for Grades of Walnuts in the Shell
7:2.1.1.3.19.33.649SUBJGRP 649
  General
7:2.1.1.3.19.33.649.1SECTION 51.2945
     51.2945 Application.
7:2.1.1.3.19.33.649.2SECTION 51.2946
     51.2946 [Reserved]
7:2.1.1.3.19.33.649.3SECTION 51.2947
     51.2947 Method of inspection.
7:2.1.1.3.19.33.650SUBJGRP 650
  Grades
7:2.1.1.3.19.33.650.4SECTION 51.2948
     51.2948 U.S. No. 1.
7:2.1.1.3.19.33.650.5SECTION 51.2949
     51.2949 U.S. No. 2.
7:2.1.1.3.19.33.650.6SECTION 51.2950
     51.2950 U.S. No. 3.
7:2.1.1.3.19.33.651SUBJGRP 651
  Unclassified
7:2.1.1.3.19.33.651.7SECTION 51.2951
     51.2951 [Reserved]
7:2.1.1.3.19.33.652SUBJGRP 652
  Size Specifications
7:2.1.1.3.19.33.652.8SECTION 51.2952
     51.2952 Size specifications.
7:2.1.1.3.19.33.653SUBJGRP 653
  Variety or Type Specifications
7:2.1.1.3.19.33.653.9SECTION 51.2953
     51.2953 Variety or type specifications.
7:2.1.1.3.19.33.654SUBJGRP 654
  Tolerances for Grade Defects
7:2.1.1.3.19.33.654.10SECTION 51.2954
     51.2954 Tolerances for grade defects.
7:2.1.1.3.19.33.655SUBJGRP 655
  Application of Tolerances
7:2.1.1.3.19.33.655.11SECTION 51.2955
     51.2955 Application of tolerances.
7:2.1.1.3.19.33.656SUBJGRP 656
  Definitions
7:2.1.1.3.19.33.656.12SECTION 51.2956
     51.2956 Practically clean.
7:2.1.1.3.19.33.656.13SECTION 51.2957
     51.2957 Bright.
7:2.1.1.3.19.33.656.14SECTION 51.2958
     51.2958 Splits.
7:2.1.1.3.19.33.656.15SECTION 51.2959
     51.2959 Injury by discoloration.
7:2.1.1.3.19.33.656.16SECTION 51.2960
     51.2960 Damage.
7:2.1.1.3.19.33.656.17SECTION 51.2961
     51.2961 Well dried.
7:2.1.1.3.19.33.656.18SECTION 51.2962
     51.2962 Decay.
7:2.1.1.3.19.33.656.19SECTION 51.2963
     51.2963 Dark discoloration.
7:2.1.1.3.19.33.656.20SECTION 51.2964
     51.2964 Rancidity.
7:2.1.1.3.19.33.656.21SECTION 51.2965
     51.2965 Fairly clean.
7:2.1.1.3.19.33.656.22SECTION 51.2966
     51.2966 Serious damage.
7:2.1.1.3.19.34SUBPART HH
Subpart HH - United States Standards for Florida Avocados
7:2.1.1.3.19.34.657SUBJGRP 657
  Grades
7:2.1.1.3.19.34.657.1SECTION 51.3050
     51.3050 U.S. No. 1.
7:2.1.1.3.19.34.657.2SECTION 51.3051
     51.3051 U.S. Combination.
7:2.1.1.3.19.34.657.3SECTION 51.3052
     51.3052 U.S. No. 2.
7:2.1.1.3.19.34.657.4SECTION 51.3053
     51.3053 U.S. No. 3.
7:2.1.1.3.19.34.658SUBJGRP 658
  Unclassified
7:2.1.1.3.19.34.658.5SECTION 51.3054
     51.3054 Unclassified.
7:2.1.1.3.19.34.659SUBJGRP 659
  Standard Pack
7:2.1.1.3.19.34.659.6SECTION 51.3055
     51.3055 Standard pack.
7:2.1.1.3.19.34.660SUBJGRP 660
  Application of Tolerances
7:2.1.1.3.19.34.660.7SECTION 51.3056
     51.3056 Application of tolerances.
7:2.1.1.3.19.34.661SUBJGRP 661
  Definitions
7:2.1.1.3.19.34.661.8SECTION 51.3057
     51.3057 Similar varietal characteristics.
7:2.1.1.3.19.34.661.9SECTION 51.3058
     51.3058 Mature.
7:2.1.1.3.19.34.661.10SECTION 51.3059
     51.3059 Overripe.
7:2.1.1.3.19.34.661.11SECTION 51.3060
     51.3060 Well formed.
7:2.1.1.3.19.34.661.12SECTION 51.3061
     51.3061 Clean.
7:2.1.1.3.19.34.661.13SECTION 51.3062
     51.3062 Well colored.
7:2.1.1.3.19.34.661.14SECTION 51.3063
     51.3063 Well trimmed.
7:2.1.1.3.19.34.661.15SECTION 51.3064
     51.3064 Damage.
7:2.1.1.3.19.34.661.16SECTION 51.3065
     51.3065 Fairly well formed.
7:2.1.1.3.19.34.661.17SECTION 51.3066
     51.3066 Fairly well colored.
7:2.1.1.3.19.34.661.18SECTION 51.3067
     51.3067 Serious damage.
7:2.1.1.3.19.34.661.19SECTION 51.3068
     51.3068 Badly misshapen.
7:2.1.1.3.19.34.661.20SECTION 51.3069
     51.3069 Very serious damage.
7:2.1.1.3.19.35SUBPART II
Subpart II - United States Standards for Grades of Bermuda-Granex-Grano Type Onions
7:2.1.1.3.19.35.662SUBJGRP 662
  Grades
7:2.1.1.3.19.35.662.1SECTION 51.3195
     51.3195 U.S. No. 1.
7:2.1.1.3.19.35.662.2SECTION 51.3196
     51.3196 U.S. Combination.
7:2.1.1.3.19.35.662.3SECTION 51.3197
     51.3197 U.S. No. 2.
7:2.1.1.3.19.35.663SUBJGRP 663
  Size Classifications
7:2.1.1.3.19.35.663.4SECTION 51.3198
     51.3198 Size classifications.
7:2.1.1.3.19.35.664SUBJGRP 664
  Tolerances
7:2.1.1.3.19.35.664.5SECTION 51.3199
     51.3199 Tolerances.
7:2.1.1.3.19.35.665SUBJGRP 665
  Samples for Grade and Size Determination
7:2.1.1.3.19.35.665.6SECTION 51.3200
     51.3200 Samples for grade and size determination.
7:2.1.1.3.19.35.666SUBJGRP 666
  Application of Tolerances
7:2.1.1.3.19.35.666.7SECTION 51.3201
     51.3201 Application of tolerances.
7:2.1.1.3.19.35.667SUBJGRP 667
  Definitions
7:2.1.1.3.19.35.667.8SECTION 51.3202
     51.3202 Similar varietal characteristics.
7:2.1.1.3.19.35.667.9SECTION 51.3203
     51.3203 Mature.
7:2.1.1.3.19.35.667.10SECTION 51.3204
     51.3204 Fairly firm.
7:2.1.1.3.19.35.667.11SECTION 51.3205
     51.3205 Fairly well shaped.
7:2.1.1.3.19.35.667.12SECTION 51.3206
     51.3206 Wet sunscald.
7:2.1.1.3.19.35.667.13SECTION 51.3207
     51.3207 Doubles.
7:2.1.1.3.19.35.667.14SECTION 51.3208
     51.3208 Bottlenecks.
7:2.1.1.3.19.35.667.15SECTION 51.3209
     51.3209 Damage.
7:2.1.1.3.19.35.667.16SECTION 51.3210
     51.3210 Serious damage.
7:2.1.1.3.19.35.667.17SECTION 51.3211
     51.3211 Diameter.
7:2.1.1.3.19.35.668SUBJGRP 668
  Metric Conversion Table
7:2.1.1.3.19.35.668.18SECTION 51.3212
     51.3212 Metric conversion table.
7:2.1.1.3.19.36SUBPART JJ
Subpart JJ - United States Standards for Grades of Potatoes for Processing
7:2.1.1.3.19.36.669.1SECTION 51.3410
     51.3410 Grades.
7:2.1.1.3.19.36.669.2SECTION 51.3411
     51.3411 Usable piece.
7:2.1.1.3.19.36.669.3SECTION 51.3412
     51.3412 Unusable material.
7:2.1.1.3.19.36.669.4SECTION 51.3413
     51.3413 Size.
7:2.1.1.3.19.36.669.5SECTION 51.3414
     51.3414 Application of standards.
7:2.1.1.3.19.36.669.6SECTION 51.3415
     51.3415 Definitions.
7:2.1.1.3.19.36.669.7SECTION 51.3416
     51.3416 Classification of defects.
7:2.1.1.3.19.36.669.8SECTION 51.3417
     51.3417 Optional test for specific gravity.
7:2.1.1.3.19.36.669.9SECTION 51.3418
     51.3418 Optional test for fry color.
7:2.1.1.3.20PART 52
PART 52 - PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS
7:2.1.1.3.20.1SUBPART A
Subpart A - Requirements Governing Inspection and Certification
7:2.1.1.3.20.1.705SUBJGRP 705
  Definitions
7:2.1.1.3.20.1.705.1SECTION 52.1
     52.1 Administration of regulations.
7:2.1.1.3.20.1.705.2SECTION 52.2
     52.2 Terms defined.
7:2.1.1.3.20.1.705.3SECTION 52.3
     52.3 Designation of official certificates, memoranda, marks, other identifications, and devices for purposes of the Agricultural Marketing Act.
7:2.1.1.3.20.1.706SUBJGRP 706
  Inspection Service
7:2.1.1.3.20.1.706.4SECTION 52.4
     52.4 Where inspection service is offered.
7:2.1.1.3.20.1.706.5SECTION 52.5
     52.5 Who may obtain inspection service.
7:2.1.1.3.20.1.706.6SECTION 52.6
     52.6 How to make application.
7:2.1.1.3.20.1.706.7SECTION 52.7
     52.7 Information required in connection with application.
7:2.1.1.3.20.1.706.8SECTION 52.8
     52.8 Filing of application.
7:2.1.1.3.20.1.706.9SECTION 52.9
     52.9 Record of filing time.
7:2.1.1.3.20.1.706.10SECTION 52.10
     52.10 When application may be rejected.
7:2.1.1.3.20.1.706.11SECTION 52.11
     52.11 When application may be withdrawn.
7:2.1.1.3.20.1.706.12SECTION 52.12
     52.12 Disposition of inspected sample.
7:2.1.1.3.20.1.706.13SECTION 52.13
     52.13 Basis of inspection and grade or compliance determination.
7:2.1.1.3.20.1.706.14SECTION 52.14
     52.14 Order of inspection service.
7:2.1.1.3.20.1.706.15SECTION 52.15
     52.15 Postponing inspection service.
7:2.1.1.3.20.1.706.16SECTION 52.16
     52.16 Financial interest of inspector.
7:2.1.1.3.20.1.706.17SECTION 52.17
     52.17 Forms of certificates.
7:2.1.1.3.20.1.706.18SECTION 52.18
     52.18 Issuance of certificates.
7:2.1.1.3.20.1.706.19SECTION 52.19
     52.19 Issuance of corrected certificates.
7:2.1.1.3.20.1.706.20SECTION 52.20
     52.20 Issuance of an inspection report in lieu of an inspection certificate.
7:2.1.1.3.20.1.706.21SECTION 52.21
     52.21 Disposition of inspection certificates.
7:2.1.1.3.20.1.706.22SECTION 52.22
     52.22 Report of inspection results prior to issuance of formal report.
7:2.1.1.3.20.1.707SUBJGRP 707
  Appeal Inspection
7:2.1.1.3.20.1.707.23SECTION 52.23
     52.23 When appeal inspection may be requested.
7:2.1.1.3.20.1.707.24SECTION 52.24
     52.24 Where to file for an appeal inspection and information required.
7:2.1.1.3.20.1.707.25SECTION 52.25
     52.25 When an application for an appeal inspection may be withdrawn.
7:2.1.1.3.20.1.707.26SECTION 52.26
     52.26 When appeal inspection may be refused.
7:2.1.1.3.20.1.707.27SECTION 52.27
     52.27 Who shall perform appeal inspection.
7:2.1.1.3.20.1.707.28SECTION 52.28
     52.28 Appeal inspection certificate.
7:2.1.1.3.20.1.708SUBJGRP 708
  Licensing of Samplers and Inspectors
7:2.1.1.3.20.1.708.29SECTION 52.29
     52.29 Who may become licensed sampler.
7:2.1.1.3.20.1.708.30SECTION 52.30
     52.30 Application to become a licensed sampler.
7:2.1.1.3.20.1.708.31SECTION 52.31
     52.31 Inspectors.
7:2.1.1.3.20.1.708.32SECTION 52.32
     52.32 Suspension or revocation of license of licensed sampler or licensed inspector.
7:2.1.1.3.20.1.708.33SECTION 52.33
     52.33 Surrender of license.
7:2.1.1.3.20.1.709SUBJGRP 709
  Sampling
7:2.1.1.3.20.1.709.34SECTION 52.34
     52.34 How samples are drawn by inspectors or licensed samplers.
7:2.1.1.3.20.1.709.35SECTION 52.35
     52.35 Accessibility for sampling.
7:2.1.1.3.20.1.709.36SECTION 52.36
     52.36 How officially drawn samples are to be identified.
7:2.1.1.3.20.1.709.37SECTION 52.37
     52.37 How official samples are to be identified and shipped.
7:2.1.1.3.20.1.709.38SECTION 52.38
     52.38 Sampling plans and procedures for determining lot compliance.
7:2.1.1.3.20.1.709.39SECTION 52.38a
     52.38a Definitions of terms applicable to statistical sampling.
7:2.1.1.3.20.1.709.40SECTION 52.38b
     52.38b Statistical sampling procedures for on-line inspection by attributes of processed fruits and vegetables.
7:2.1.1.3.20.1.709.41SECTION 52.38c
     52.38c Statistical sampling procedures for lot inspection of processed fruits and vegetables by attributes.
7:2.1.1.3.20.1.709.42SECTION 52.39
     52.39 Issuance of certificate of sampling.
7:2.1.1.3.20.1.709.43SECTION 52.40
     52.40 Identification of lots sampled.
7:2.1.1.3.20.1.710SUBJGRP 710
  Fees and Charges
7:2.1.1.3.20.1.710.44SECTION 52.41
     52.41 Payment of fees and charges.
7:2.1.1.3.20.1.710.45SECTION 52.42
     52.42 Schedule of fees.
7:2.1.1.3.20.1.710.46SECTION 52.43
     52.43 Fees to be charged and collected for sampling when performed by a licensed sampler.
7:2.1.1.3.20.1.710.47SECTION 52.44
     52.44 Inspection fees when charges for sampling have been collected.
7:2.1.1.3.20.1.710.48SECTION 52.45
     52.45 Inspection fees when charges for sampling have not been collected.
7:2.1.1.3.20.1.710.49SECTION 52.46
     52.46 Fee for appeal inspection.
7:2.1.1.3.20.1.710.50SECTION 52.47
     52.47 Changing types of service.
7:2.1.1.3.20.1.710.51SECTION 52.48
     52.48 Charges for plant survey and inspection.
7:2.1.1.3.20.1.710.52SECTION 52.49
     52.49 Charges for copies of inspection documents and/or inspection data.
7:2.1.1.3.20.1.710.53SECTION 52.50
     52.50 Travel and other expenses.
7:2.1.1.3.20.1.710.54SECTION 52.51
     52.51 Charges for inspection services on a contract basis.
7:2.1.1.3.20.1.711SUBJGRP 711
  Miscellaneous
7:2.1.1.3.20.1.711.55SECTION 52.53
     52.53 Approved identification.
7:2.1.1.3.20.1.711.56SECTION 52.54
     52.54 Debarment of services.
7:2.1.1.3.20.1.711.57SECTION 52.55
     52.55 Political activity.
7:2.1.1.3.20.1.711.58SECTION 52.56
     52.56 Purchase of commodity samples for review.
7:2.1.1.3.20.1.711.59SECTION 52.57
     52.57 Compliance with other laws.
7:2.1.1.3.20.1.711.60SECTION 52.58
     52.58 Identification.
7:2.1.1.3.20.1.711.61SECTION 52.59
     52.59 OMB control numbers assigned pursuant to the Paperwork Reduction Act.
7:2.1.1.3.20.1.712SUBJGRP 712
  Requirements for Plants To Be Approved and for Plants Using Contract In-Plant Inspection Services 1
7:2.1.1.3.20.1.712.62SECTION 52.81
     52.81 Plant survey.
7:2.1.1.3.20.1.712.63SECTION 52.82
     52.82 Basis of survey and plant inspection.
7:2.1.1.3.20.1.712.64SECTION 52.83
     52.83 Reporting results of the plant survey and inauguration of inspection services.
7:2.1.1.3.20.2SUBPART B
Subpart B - United States Standards for Grades of Canned Red Tart Pitted Cherries
7:2.1.1.3.20.2.713SUBJGRP 713
  Identity and Grades
7:2.1.1.3.20.2.713.1SECTION 52.771
     52.771 Identity.
7:2.1.1.3.20.2.713.2SECTION 52.772
     52.772 Grades.
7:2.1.1.3.20.2.714SUBJGRP 714
  Liquid Media and Brix Measurements
7:2.1.1.3.20.2.714.3SECTION 52.773
     52.773 Liquid media and Brix measurements.
7:2.1.1.3.20.2.715SUBJGRP 715
  Fill of Container
7:2.1.1.3.20.2.715.4SECTION 52.774
     52.774 Fill of container.
7:2.1.1.3.20.2.716SUBJGRP 716
  Sample Unit Size
7:2.1.1.3.20.2.716.5SECTION 52.775
     52.775 Sample unit size.
7:2.1.1.3.20.2.717SUBJGRP 717
  Factors of Quality
7:2.1.1.3.20.2.717.6SECTION 52.776
     52.776 Ascertaining the grade of a sample unit.
7:2.1.1.3.20.2.717.7SECTION 52.777
     52.777 Ascertaining the rating for the factors which are scored.
7:2.1.1.3.20.2.717.8SECTION 52.778
     52.778 Color.
7:2.1.1.3.20.2.717.9SECTION 52.779
     52.779 Freedom from pits.
7:2.1.1.3.20.2.717.10SECTION 52.780
     52.780 Defects.
7:2.1.1.3.20.2.717.11SECTION 52.781
     52.781 Character.
7:2.1.1.3.20.2.718SUBJGRP 718
  Allowances for Quality Factors
7:2.1.1.3.20.2.718.12SECTION 52.782
     52.782 Allowances for quality factors.
7:2.1.1.3.20.2.719SUBJGRP 719
  Lot Compliance
7:2.1.1.3.20.2.719.13SECTION 52.783
     52.783 Ascertaining the grade of a lot.
7:2.1.1.3.20.2.720SUBJGRP 720
  Score Sheet
7:2.1.1.3.20.2.720.14SECTION 52.784
     52.784 Score sheet for canned red tart pitted cherries.
7:2.1.1.3.20.3SUBPART C
Subpart C - United States Standards for Grades of Frozen Red Tart Pitted Cherries
7:2.1.1.3.20.3.721SUBJGRP 721
  Product Description and Grades
7:2.1.1.3.20.3.721.1SECTION 52.801
     52.801 Product description.
7:2.1.1.3.20.3.721.2SECTION 52.802
     52.802 Grades of frozen red tart pitted cherries.
7:2.1.1.3.20.3.722SUBJGRP 722
  Sample Unit Size
7:2.1.1.3.20.3.722.3SECTION 52.803
     52.803 Sample unit size.
7:2.1.1.3.20.3.723SUBJGRP 723
  Factors of Quality
7:2.1.1.3.20.3.723.4SECTION 52.804
     52.804 Ascertaining the grade of a sample unit.
7:2.1.1.3.20.3.723.5SECTION 52.805
     52.805 Ascertaining the rating for each factor.
7:2.1.1.3.20.3.723.6SECTION 52.806
     52.806 Color.
7:2.1.1.3.20.3.723.7SECTION 52.807
     52.807 Freedom from pits.
7:2.1.1.3.20.3.723.8SECTION 52.808
     52.808 Freedom from defects.
7:2.1.1.3.20.3.723.9SECTION 52.809
     52.809 Character.
7:2.1.1.3.20.3.724SUBJGRP 724
  Allowances for Quality Factors
7:2.1.1.3.20.3.724.10SECTION 52.810
     52.810 Allowances for quality factors.
7:2.1.1.3.20.3.725SUBJGRP 725
  Lot Compliance
7:2.1.1.3.20.3.725.11SECTION 52.811
     52.811 Ascertaining the grade of a lot.
7:2.1.1.3.20.3.726SUBJGRP 726
  Score Sheet
7:2.1.1.3.20.3.726.12SECTION 52.812
     52.812 Score sheet for frozen red tart pitted cherries.
7:2.1.1.3.20.4SUBPART D
Subpart D - United States Standards for Grades of Dates
7:2.1.1.3.20.4.727SUBJGRP 727
  Product Description, Styles, and Grades
7:2.1.1.3.20.4.727.1SECTION 52.1001
     52.1001 Product description.
7:2.1.1.3.20.4.727.2SECTION 52.1002
     52.1002 Styles of dates.
7:2.1.1.3.20.4.727.3SECTION 52.1003
     52.1003 Grades of dates.
7:2.1.1.3.20.4.728SUBJGRP 728
  Factors of Quality
7:2.1.1.3.20.4.728.4SECTION 52.1004
     52.1004 Ascertaining the grade.
7:2.1.1.3.20.4.728.5SECTION 52.1005
     52.1005 Ascertaining the rating for the factors which are scored.
7:2.1.1.3.20.4.728.6SECTION 52.1006
     52.1006 Color.
7:2.1.1.3.20.4.728.7SECTION 52.1007
     52.1007 Uniformity of size.
7:2.1.1.3.20.4.728.8SECTION 52.1008
     52.1008 Absence of defects.
7:2.1.1.3.20.4.728.9SECTION 52.1009
     52.1009 Character.
7:2.1.1.3.20.4.729SUBJGRP 729
  Lot Inspection and Certification
7:2.1.1.3.20.4.729.10SECTION 52.1010
     52.1010 Ascertaining the grade of a lot.
7:2.1.1.3.20.4.730SUBJGRP 730
  Score Sheet
7:2.1.1.3.20.4.730.11SECTION 52.1011
     52.1011 Score sheet for dates.
7:2.1.1.3.20.5SUBPART E
Subpart E - United States Standards for Grades of Processed Raisins
7:2.1.1.3.20.5.731SUBJGRP 731
  Type I - Seedless Raisins
7:2.1.1.3.20.5.731.1SECTION 52.1841
     52.1841 Product description.
7:2.1.1.3.20.5.731.2SECTION 52.1842
     52.1842 Product description of Layer or (Cluster) raisins with seeds.
7:2.1.1.3.20.5.731.3SECTION 52.1843
     52.1843 Summary of types (varieties) of processed raisins.
7:2.1.1.3.20.5.731.4SECTION 52.1844
     52.1844 Definition of terms.
7:2.1.1.3.20.5.731.5SECTION 52.1845
     52.1845 Sizes of seedless raisins.
7:2.1.1.3.20.5.731.6SECTION 52.1846
     52.1846 Grades of seedless raisins.
7:2.1.1.3.20.5.732SUBJGRP 732
  Type II - Golden Seedless Raisins
7:2.1.1.3.20.5.732.7SECTION 52.1847
     52.1847 Colors of golden seedless raisins.
7:2.1.1.3.20.5.732.8SECTION 52.1848
     52.1848 Sizes of golden seedless raisins.
7:2.1.1.3.20.5.732.9SECTION 52.1849
     52.1849 Grades of golden seedless raisins.
7:2.1.1.3.20.5.733SUBJGRP 733
  Type III - Raisins With Seeds
7:2.1.1.3.20.5.733.10SECTION 52.1850
     52.1850 Sizes of raisins with seeds - except layer or cluster.
7:2.1.1.3.20.5.733.11SECTION 52.1851
     52.1851 Sizes of raisins with seeds - layer or cluster.
7:2.1.1.3.20.5.733.12SECTION 52.1852
     52.1852 Grades of raisins with seeds - except layer or cluster.
7:2.1.1.3.20.5.733.13SECTION 52.1853
     52.1853 Grades of raisins with seeds - layer or cluster.
7:2.1.1.3.20.5.734SUBJGRP 734
  Type IV - Sultana Raisins
7:2.1.1.3.20.5.734.14SECTION 52.1854
     52.1854 Sizes of Sultana raisins.
7:2.1.1.3.20.5.734.15SECTION 52.1855
     52.1855 Grades of Sultana raisins.
7:2.1.1.3.20.5.735SUBJGRP 735
  Type V - Zante Currant Raisins
7:2.1.1.3.20.5.735.16SECTION 52.1856
     52.1856 Sizes of zante currant raisins.
7:2.1.1.3.20.5.735.17SECTION 52.1857
     52.1857 Grades of zante currant raisins.
7:2.1.1.3.20.5.736SUBJGRP 736
  Type VI - Mixed Types of Raisins
7:2.1.1.3.20.5.736.18SECTION 52.1858
     52.1858 Grades of mixed types or varieties of raisins.
7:2.1.1.3.20.6SUBPART F
Subpart F - United States Standards for Grades of Dried Prunes
7:2.1.1.3.20.6.737SUBJGRP 737
  Product Description, Varietal Types, Sizes, Grades
7:2.1.1.3.20.6.737.1SECTION 52.3181
     52.3181 Product description.
7:2.1.1.3.20.6.737.2SECTION 52.3182
     52.3182 Varietal types of dried prunes.
7:2.1.1.3.20.6.737.3SECTION 52.3183a
     52.3183a Styles of dried prunes.
7:2.1.1.3.20.6.737.4SECTION 52.3183b
     52.3183b Count-sizes of whole unpitted dried prunes.
7:2.1.1.3.20.6.737.5SECTION 52.3184
     52.3184 Grades of dried prunes.
7:2.1.1.3.20.6.738SUBJGRP 738
  Moisture, Uniformity of Size, Defects
7:2.1.1.3.20.6.738.6SECTION 52.3185
     52.3185 Moisture limits.
7:2.1.1.3.20.6.738.7SECTION 52.3186
     52.3186 Definitions for uniformity of size.
7:2.1.1.3.20.6.738.8SECTION 52.3187
     52.3187 Definitions and explanations of defects.
7:2.1.1.3.20.6.739SUBJGRP 739
  Work Sheet
7:2.1.1.3.20.6.739.9SECTION 52.3188
     52.3188 Work sheet for dried prunes.
7:2.1.1.3.20.7SUBPART G
Subpart G - United States Standards for Grades of Canned Ripe Olives
7:2.1.1.3.20.7.740SUBJGRP 740
  Product Description, Types, Styles, and Grades
7:2.1.1.3.20.7.740.1SECTION 52.3751
     52.3751 Product description.
7:2.1.1.3.20.7.740.2SECTION 52.3752
     52.3752 Types of canned ripe olives.
7:2.1.1.3.20.7.740.3SECTION 52.3753
     52.3753 Styles of canned ripe olives.
7:2.1.1.3.20.7.740.4SECTION 52.3754
     52.3754 Size designations for whole and pitted styles.
7:2.1.1.3.20.7.740.5SECTION 52.3755
     52.3755 Minimum drained weights.
7:2.1.1.3.20.7.740.6SECTION 52.3756
     52.3756 Grades of canned ripe olives.
7:2.1.1.3.20.7.740.7SECTION 52.3757
     52.3757 Standard sample unit size.
7:2.1.1.3.20.7.740.8SECTION 52.3758
     52.3758 Determining the grade of a sample unit.
7:2.1.1.3.20.7.740.9SECTION 52.3759
     52.3759 Determining the rating for the factors which are scored.
7:2.1.1.3.20.7.740.10SECTION 52.3760
     52.3760 Color.
7:2.1.1.3.20.7.740.11SECTION 52.3761
     52.3761 Defects.
7:2.1.1.3.20.7.740.12SECTION 52.3762
     52.3762 Character.
7:2.1.1.3.20.7.740.13SECTION 52.3763
     52.3763 Determining the grade of a lot.
7:2.1.1.3.20.7.740.14SECTION 52.3764
     52.3764 Score sheet.