BACKGROUND INTRODUCTION

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1 BACKGROUND The 24 Th Session of the Codex Committee on Processed Fruits and Vegetables (CCPFV) in October 2008, established an electronic working (Priorities WG) group lead by the United States of America to (i) consider the relevance of its unrevised standards for processed fruits and vegetables for canned fruits and for quick frozen fruits and vegetables, (ii) whether they needed revision and if so how they should be revised - partial or totally, (iii) and if being revised, whether they should remain as individual standards or could be grouped in more general standards At the 25 TH CCPFV Session in October 2010 the Priorities working group leader (US delegation) summarized the findings and recommendations of the priorities working group. The plenary session concurred with the working group findings (i) the standards were still relevant, (ii) These unrevised standard should be revised (iii) The revision should be in the horizontal format with common general provisions and specific annexes. The 25 TH CCPFV decided to initiate the revision of the existing ten specific Codex standards for Quick frozen Vegetables using the horizontal approach by an electronic working group, working in English and led by the United States. INTRODUCTION To fulfil the mandate given to the Quick Frozen Vegetables working group by the 25Th CCPFV session, this draft text of the standard in the horizontal format is circulated to CCPFV members for review and comments (General Provisions, eleven annexes and food additives section). CCPFV members are asked to note the following: I. Name of the standard: - The word Certain was inserted in the title to indicate that the standard covers only a limited number of vegetables types. The name is changed from Codex Standard for Quick Frozen Vegetables to the Codex Standard for Certain Quick Frozen vegetables. The e-wg should also consider the necessity of maintaining or deleting the word Quick in the standard. Members need to indicate if there are fresh vegetables that do not undergo the quick frozen process. For, if there are none, it would be prudent to delete the word quick wherever it appears in the standard and rename the standard Certain Frozen Vegetables. II. III. The Food Additive section: - Because this section is not complex it was revised and retained within each annex. The revision is based on established trade practices, the GSFA and other relevant Codex documents. Hence members are asked to update the list. While preparing this draft revised CCPFV Certain Quick Frozen Vegetables standard, it was noticed that the Codex Standard for French Fried Potatoes (CODEX STAN ), though not included in the original ten standards to be revised, could be included; for, it characteristics and freezing procedure are similar to that of the ten vegetables. Both the CCPFV chairperson and the relevant Codex Secretariat standards officer were contacted for advice on this matter and concurred that the chair of the e-working group should prepare the draft and circulate it to working group members for review. Therefore, a draft was prepared and is include, (Annex VI).

2 This document being circulated includes: General Provision Annex 1: - Broccoli Annex II: - Brussels sprouts Annex III: - Carrots Annex IV: - Cauliflower Annex V: - Corn-on-the-cob Annex VI: - French Fried Potatoes Annex VII: - Green beans & wax Beans Annex VIII: - Leek Annex VIII: - Peas Annex IX: - Spinach Annex X: - Whole Kernel Corn DEADLINE FOR COMMENTS Members of this working group and other CCPFV members are asked to submit their comments by January 31, This date will facilitate another round of comments, if necessary, prior to the 26 TH CCPFV session scheduled for October 15 19, 2012.

3 CODEX STANDARD FOR CERTAIN QUICK FROZEN VEGETABLES 1. SCOPE This Standard shall apply to quick frozen vegetables 1 as defined in the corresponding Annexes and offered for direct consumption without further processing, except for size-grading 2 or re-packing if required. It does not apply to the product when indicated as intended for further processing, or for other industrial purposes. 2. DESCRIPTION 2.1 PRODUCT DEFINITION Quick frozen vegetables are the products (1) Quick frozen vegetables are vegetables which were subjected to a quick freezing process 3, and maintained at -18 C or colder at all points in the cold chain, subject to permitted temperature tolerances. This freezing process enables the vegetables to retain their flavor, texture, appearance and nutritional value. (2) Prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential elements are removed from them but they shall be washed and prepared appropriately, depending on the product to be produced. They undergo operations such as washing, peeling, grading, cutting, etc., depending on the type of product. (3) Packed in suitable containers. 2.2 PROCESS DEFINITION Quick frozen vegetable is the product subject to a freezing process in appropriate equipment and complying with the conditions laid down hereafter and in the corresponding Annexes. This freezing operation shall be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18 C (0 F) at the thermal centre after thermal stabilization. The recognized practice of repacking quick frozen products under controlled conditions is permitted. 2.3 HANDLING PRACTICE The product shall be handled under such conditions as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. It is recommended that during storage, transportation, distribution and retail, the product be handled in accordance with the provisions of the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP ). 2.4 PRESENTATION In addition to the styles provided for in the corresponding Annexes, any other styles should be permitted as indicated in Section Other Styles Quick Frozen vegetables maybe free flowing, stuck together or in blocks to an extent that they cannot easily be separated in a frozen state. Any other style in addition to those described in the various annexes should be permitted provided that the product: (a) is sufficiently distinctive from other styles laid down in the Standard; Broccoli, Brussels sprouts, Carrots, Cauliflower, Corn-on-the-cob, French Fried Potatoes, Green beans and Wax beans, Leek, Peas, Spinach and Whole Kernel Corn Size-grading applies to the following quick frozen vegetables: Brussels sprouts, green beans and wax beans, leek and, peas. A process, which is carried out in such a way, that the range of temperature of maximum ice crystallization is passed as quickly as possible (CAC/RCP ).

4 (b) (c) meets all relevant requirements of the Standard, including requirements relating to limitations on defects, drained weight, and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provided for under this provision; and is adequately described on the label to avoid confusing or misleading the consumer. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 COMPOSITION Basic Ingredients Vegetables as defined in Section 2. Specific provisions are provided for in the corresponding Annexes. 3.1 OTHER PERMITTED INGREDIENTS In accordance with the relevant provisions in the corresponding Annexes. 3.2 QUALITY FACTORS (CRITERIA) General Requirements In addition to the provisions provided for in the corresponding Annexes, quick frozen vegetables shall: have a reasonably uniform colour characteristic of the variety and/or [commercial] type; be sound, clean, practically free from sand, grit and other foreign material; practically free from pests and damage [diseases] caused by them; and have a normal flavour [taste] and odour [smell], taking into consideration any added ingredients as indicated in Section Analytical Characteristics Analytical characteristics should be in accordance with the provisions provided for in the corresponding Annexes Definition of Defects In accordance with the relevant provisions in the corresponding Annexes Defects and Allowances Quick frozen vegetables should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations provided for in the corresponding Annexes. 3.3 CLASSIFICATION OF DEFECTIVES A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 and in the corresponding Annexes (except those based on sample averages), should be considered as a defective. 3.4 LOT ACCEPTANCE A lot will be considered acceptable when the number of defectives as defined in Section 3.3 and in the corresponding Annexes does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5. For factors evaluated on a sample average, a lot will be considered acceptable if the average meets the specified tolerance, and no individual sample is excessively out of tolerance. 4. FOOD ADDITIVES Only those food additive classes listed in the corresponding Annexes are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed in the corresponding Annexes, or referred to, may be used and only for the functions, and within limits, specified. [Further development of this Section may be done by the electronic Working Group on Food Additives]

5 5. CONTAMINANTS 5.1 The products covered by this Standard shall comply with the maximum levels of the Codex General Standard for Contaminants and Toxins in Foods (CODEX STAN ). 5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides and/or veterinary drugs established by the Codex Alimentarius Commission. 6. HYGIENE 6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP ), the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP ), and other relevant Codex texts such as codes of hygienic practice and codes of practice. 6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ). [7. WEIGHTS AND MEASURES Note: Existing individual standards for quick frozen vegetables do not have provisions for weight and measures. The Section was included in terms of the layout usually applying in Codex standards for canned fruits and vegetables and follows the same language. The WG may decide whether this Section is needed and provide the justification for their removal or inclusion in the Standard for Certain Quick Frozen Vegetables. An alternative wording is given in Italics. 7.1 FILL OF CONTAINER Minimum Fill The container should be well filled with the product which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20 o C which the sealed container will hold when completely filled. This provision does not apply to vacuum packaged vegetables. The weight of the products covered by the provisions of this Standard shall be indicated in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN ) Classification of Defectives A container that fails to meet the requirement for minimum fill of Section should be considered as a defective. A container that fails to meet the net weight declared on the label should be considered as a defective Lot Acceptance A lot should be considered as meeting the requirement of Section when the number of defectives, as defined in Section 8.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.] 8. LABELLING 8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN ). In addition, the following specific provisions apply:

6 8.2 NAME OF THE PRODUCT The name of the product shall be as defined in the corresponding Annexes The words quick frozen shall also appear on the label, except that the term frozen 4 may be applied in countries where this term is customarily used for describing the product processed in accordance with Section 2.2 of the Standard When any [flavouring or] ingredient, [other than salt], has/have been added which impart(s) to the food the distinctive flavour of the [flavouring or] ingredient, the name of the product shall be accompanied by the term with X or X flavoured, as appropriate Styles Styles There shall appear on the label in conjunction with, or in close proximity to the name of the product, the style, as defined in the corresponding Annexes Other styles If the product is produced in accordance with the other styles provision (Section 2.2.1), the label shall contain in conjunction with, or in close proximity to the name of the product, such additional words or phrases that will avoid misleading or confusing the consumer Size Designation (a) When the vegetables are sized, the size, as defined in the corresponding Annexes, shall [may] be declared in conjunction with, or in close proximity to the name of the product. or (b) When the vegetables are sized, the size, as defined in the corresponding Annexes, shall be declared in conjunction with, or in close proximity to the name of the product in accordance with the customary method of declaring size in the country of retail sale. 8.3 LABELLING OF NON-RETAIL CONTAINERS Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 9. PACKAGING Packaging used for quick frozen vegetables shall be in accordance with the relevant provisions of the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP ). 10. METHODS OF ANALYSIS AND SAMPLING Provision Method Principle Type 4 The term frozen is used as an alternative to quick frozen in some English speaking countries.

7 Provision Method Principle Type Sampling Plans The appropriate inspection level is selected as follows: Inspection level I - Normal Sampling Inspection level II - Disputes, (Codex referee purposes sample size), enforcement or need for better lot estimate SAMPLING PLAN 1 (Inspection Level I, AQL = 6.5) NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 4,800 or less 6 1 4,801-24, ,001-48, ,001-84, , , , , more than 240, NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 2,400 or less 6 1 2,401-15, ,001-24, ,001-42, ,001-72, , , more than 120, NET WEIGHT GREATER THAN 4.5 KG (10 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 600 or less , ,001-7, ,201-15, ,001-24, ,001-42, more than 42,

8 SAMPLING PLAN 2 (Inspection Level II, AQL = 6.5) NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 4,800 or less ,801-24, ,001-48, ,001-84, , , , , more than 240, NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 2,400 or less ,401-15, ,001-24, ,001-42, ,001-72, , , more than 120, NET WEIGHT GREATER THAN 4.5 KG (10 LB) Lot Size (N) Sample Size (n) Acceptance Number (c) 600 or less , ,001-7, ,201-15, ,001-24, ,001-42, more than 42,

9 1. DESCRIPTION 1.1 PRODUCT DEFINITION ANNEX I: BROCCOLI In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions apply: Quick frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli plant conforming to the characteristics of the species Brassica oleracea L. var. italica Plenck (Sprouting Broccoli) which have been sorted, trimmed, washed and sufficiently blanched to ensure adequate stability of colour and flavour during normal marketing cycles. 1.2 PRESENTATION Styles (a) Spears - the head and adjoining portion of the stem, with or without small tender attached leaves, ranging in length from more than 7 cm to 16 cm. The spears may be split longitudinally. Within each sample unit not more than 20% by count fall outside the designated length. (b) Florets - the head and adjoining portion of the stem with or without small tender attached leaves ranging in length from 3 cm to 7 cm with sufficient attached stem to maintain a compact head. The florets may be split longitudinally. Within each sample unit not more than 20% by count fall outside the designated length. (c) Cut spears - spears of the broccoli plant, which have been cut into portions and which may be irregular in shape. Pieces from 2 cm to 5 cm in the longest dimension. Leaf material may be present but shall not exceed 35% m/m and head material shall not be less than 15% m/m. (d) Chopped - Broccoli finely cut into pieces less than 2 cm in the longest dimension. Leaf material may be present but shall not exceed 35% m/m and head material shall not be less than 15% m/m. 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 QUALITY FACTORS General Requirements With respect to visual or other defects with a tolerance, quick frozen broccoli shall be: (a) reasonably free from an excessive amount of leaf material, particularly large coarse leaves; (b) practically free from detached fragments and loose leaves (only for spears and florets); (c) practically free from extraneous vegetable material; (d) reasonably free from yellow or brown coloured florets; (e) reasonably free from damage due to mechanical, pathological, or insect injury; (f) reasonably free from poorly trimmed units (spears and florets); (g) practically free from flowered or poorly developed units; (h) practically free from fibrous or woody units.

10 2.1.2 Definition of Visual Defects (a) Extraneous vegetable material (E.V.M.) means leaf, stem, or similar harmless vegetable material other than from the broccoli plant. (b) Detached leaves (for spears and florets), means broccoli leaves and pieces thereof not attached to a unit. (c) Fragment (for spears and florets), means pieces less than 20 mm in length for spears and weighing less than 5 g for florets. (d) Blemished - A unit or product affected by discolouration or disease or insect injury. Minor - Slightly affecting the appearance or eating quality. Major - Materially affecting the appearance or eating quality. Serious - Seriously affecting the appearance or objectionably affecting the eating quality to such an extent that customarily it would be discarded under normal culinary preparation. (e) Mechanical Damage (for spears and florets), means a unit bearing the general configuration of a spear or floret, but from which more than 50% of the buds have become detached, or otherwise mechanically damaged so as to materially affect the appearance of the product. (f) Poorly trimmed (for spears and florets), means units in which the appearance is seriously affected by attached coarse leaves or pieces thereof, or ragged removal of leaves, or small side shoots, or poor cutting of the stem. (g) Overmature or poorly developed, means individual buds are in the flowered stage and with respect to spears and florets branching bud clusters which comprise the head are spread so as to seriously affect the appearance of the unit, or the bud clusters are of such advanced maturity that individual buds and supporting stems form loosely structured clusters. (h) Fibrous, means tough fibre that is normally developed near the outside portion of the broccoli stem; such units are tough but still edible. (i) Woody, means tough fibre that is normally developed near the outside portion of the broccoli stem, such units are extremely tough and highly objectionable Standard Sample Size The standard sample size for presentation (styles) shall be 300 g. In addition, the following sample size applies for visual defects: Styles Spears, florets Cut spears and other styles Chopped Visual Defects 300 g for detached fragments, loose leaves, and E.V.M.; for other defects 25 units 300 g 100 g Defects and Allowances For tolerance based on the standard sample sizes indicated in Section 3.2.3, visual defects shall be assigned points in accordance with the appropriate Table in this Section. The maximum number of defects permitted is the Total Allowable Points rating indicated for the respective categories Minor, Major and Serious or the Combined Total of the foregoing categories.

11 Visual Defects Table 1 Spears and Florets Unit of Measurement Defect Categories Minor Major Serious Total (a) E.V.M. Each piece 2 (b) Detached leaves Each 5 g 1 (c) Fragments Spears Each 20 mm 1 Florets Each 5 g 1 (d) Blemished Each unit Minor 1 Major 2 Serious 4 (e) Mechanical damage Each unit 1 (f) Poorly trimmed Each unit 1 (g) Over-mature/poorly developed Each unit (h) Fibrous Each unit 2 (i) Woody Each unit 2 TOTAL ALLOWABLE POINTS Table 2 - Cut and Chopped Styles 4 Visual Defects Unit of Measurement Defect Categories Minor Major Serious Total (a) E.V.M. Each piece 2 (b) Blemished Minor 1 Each piece Major 2 Serious 4 (g) Over-mature/poorly developed Each 10 g for cut 2 Each 2 g for chopped 2 (h) Fibrous Each 2 g 2 (i) Woody Each 2 g t 4 TOTAL ALLOWABLE POINTS

12 2.2 DEFINITION OF DEFECTIVES Any standard sample unit which fails to comply with the quality requirements, as set out in Sections 1.2.1, and shall be regarded as a defective. 2.3 LOT ACCEPTANCE A lot will be considered acceptable when the number of defectives as defined in Section 2.2 does not exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. In applying the acceptance procedure each defective, as indicated in Sections and 2.1.4, is treated individually for the respective categories. 3. LABELLING 3.1 NAME OF THE PRODUCT The name of the product shall include the designation broccoli. 4. FOOD ADDITIVES 4.1 None permitted.

13 1. DESCRIPTION 1.1 PRODUCT DEFINITION ANNEX II: BRUSSELS SPROUTS In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions apply: Quick frozen Brussels sprouts are the product prepared from fresh, clean, sound, whole auxiliary buds of the plant conforming to the characteristics of Brassica oleracea L. var. gammier (DC) Schulz - which buds are trimmed, sorted, washed and sufficiently blanched to ensure adequate stability of colour and flavour during normal marketing cycles. 1.2 PRESENTATION Styles Quick frozen Brussels sprouts may be presented as free flowing (i.e. in which the individual sprouts are not adhering to one another) or non-free flowing (i.e. as a solid block) Sizing (a) (b) (c) Quick frozen Brussels sprouts may be presented sized or unsized. Whether sized or unsized, the amount of frozen sprouts passing a square hole sieve of 12 mm, shall not exceed 5% by number. If quick frozen Brussels sprouts are presented as size graded, they shall conform when measured in the frozen condition to the following system of specifications of the size names: Size Designation Very small Small Medium Large Diameter of sprouts in mm using a square hole sieve mm mm mm over 36 mm 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 COMPOSITION Other Permitted Ingredients (a) Sugars as defined in the Codex Standard for Sugars (CODEX STAN ). 2.2 QUALITY FACTORS General Requirements With respect to visual defects or other defects subject to a tolerance, quick frozen Brussels sprouts shall be reasonably free from: (a) extraneous vegetable material (E.V.M.); (b) loosely structured buds; (c) poorly trimmed or mechanically damaged units; (d) damage by insects or disease; (e) loose leaves.

14 2.2.2 Definition of Visual Defects (a) Extraneous Vegetable Material (E.V.M.): Extraneous material from the Brussels sprouts plant including stem and leaf, but excluding bud leaves and fragments thereof; harmless vegetable material from other plants. (b) Yellow Colour: More than 50% of the outer surface of a sprout yellow in colour due to loss of outer leaves resulting either from overtrimming or mechanical damage. (c) Loosely structured: Sprout not compact, having loosely packed or open leaves. A sprout in which the leaves form a rosette appearance. (d) Perforated leaves (by insects): A sprout with one or more surface perforations (due to insects, etc.), larger than 6 mm in diameter, showing scar tissue at the edge of the perforation(s). (e) Decayed: A sprout which shows significant internal or external decay. (f) Seriously Blemished: A sprout which is stained, spotted, discoloured or otherwise blemished, covering an aggregate area greater than that of a circle 15 mm in diameter, in such a way as to detract seriously from its appearance/eating quality, and to such an extent that it would be discarded under normal culinary preparation. (g) Blemished: A sprout which is stained, spotted, discoloured, or otherwise blemished to the extent that the aggregate area affected is greater than the area of a circle 6 mm in diameter, or in such a way as to detract materially but not seriously from its appearance. Sprouts with slight blemishes may be ignored. (h) Poorly Trimmed or Mechanically Damaged Unit: A unit in which: (i) the butt end is very ragged leaving a heel extending more than 10 mm beyond the point of attachment of the lowest outer leaves; (ii) 4 or more outer leaves have been damaged such that only the petioles remain attached to the butt; (iii) the butt extends more than 10 mm below the point of attachment of the lowest outer leaves; (iv) the appearance is damaged to an extent that the sprout is lacerated, can be separated easily into two pieces, or more than 25% of its volume has been removed; (i) Loose Leaf: Leaf or leaf fragments detached from the bud Standard Sample Size Presentation (styles and sizing) The standard sample size shall be 1 kg Visual Defects The standard sample size shall be 1 kg for the assessment of E.V.M. and loose leaf, and 100 sprouts for the assessment of other visual defects Defects and Allowances Styles Free Flowing When the product is presented as free flowing a tolerance of 10% m/m shall be allowed for pieces which are stuck together to such an extent that they cannot easily be separated in the frozen state Sizing If represented as size graded, of the sprouts 12 mm or larger, a minimum of 80% by number shall be of the declared size and a maximum of the following percentages by number of other sizes:

15 Size Designation Very Small Small Medium Large (a) Max % mm (b) Max % mm (c) Max % mm (d) Max % over 36 mm TOTAL MAX % Visual Defects For tolerances based on the standard sample size indicated in Section , visual defects shall be assigned points in accordance with the Table in this Section. The maximum number of defects permitted is the Total Allowable Points rating indicated for the respective categories 1, 2 and 3 or the Combined Total of the foregoing categories. Defect Unit of Measurement Defect Categories Total (a) E.V.M. Each piece 2 (b) Loosely structured Each sprout 2 (c) Perforated leaves Each sprout 1 (d) Decayed Each sprout 4 (e) Seriously blemished Each sprout 2 (f) Blemished Each sprout 2 (g) Poorly trimmed or mechanically damaged Each sprout 1 (h) Loose leaf Each 1% m/m 1 Maximum Total Allowable Points Maximum percentage of (b) Yellow Sprouts: CLASSIFICATION OF DEFECTIVES Any standard sample unit which fails to comply with the quality requirements, as set out in Sections and shall be regarded as a defective. 2.4 LOT ACCEPTANCE A lot will be considered acceptable when the number of defectives as defined in Section 2.3 does not exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. In applying the acceptance procedure each defective, as indicated in Sections and , is treated individually for the respective characteristics. 3. LABELLING 3.1 NAME OF THE PRODUCT The name of the product shall include the designation Brussels Sprouts.

16 3.2 SIZE DESIGNATION If a term designating the size of the Brussels sprouts is used: (a) it shall be supported by the sieve size in mm; and/or (b) the words very small, small, medium or large as appropriate: and/or; (c) by a size representation on the label of the size range to which the Brussels sprouts predominantly conform: and/or (d) the customary method of declaring size in the country in which the product is sold. 4. FOOD ADDITIVES 4.1 None permitted

17 1. DESCRIPTION 1.1 PRODUCT DEFINITION ANNEX III: CARROTS In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions apply: Quick frozen carrots are the product prepared from fresh, clean, sound, roots of carrot varieties (cultivars) conforming with the characteristics of the species Daucus carota L. from which the leaves, green tops, peel and secondary roots have been removed and which have been washed and may or may not be blanched. 1.2 PRESENTATION Types - only for the styles Whole: (a) Long - any suitable variety of conical (e.g. Chantenay) or cylindrical (e.g. Amsterdam) cultivars of carrot. (b) Round - any suitable variety which has the appearance of spherical cultivar (e.g. Paris Carrot) Styles: (a) Whole (i) Conical and cylindrical cultivars (e.g. Chantenay and Amsterdam types): consist of carrots which, after processing, retain the approximate conformation of a whole carrot. The shortest diameter at the greatest circumference measured at right angles to the longitudinal axis shall not exceed 50 mm. The variation in diameter between the largest and smallest carrot shall not exceed 4:1. (ii) Spherical cultivars (e.g. Paris type): consist of fully mature carrots of a roundish shape of which the largest diameter in any direction shall not exceed 45 mm. (b) Finger: carrots of the cylindrical type, including sections obtained thereof by transverse cutting, being not less than 30 mm long (apart from arising end pieces). (c) Halved: carrots cut longitudinally into two approximately equal halves. (d) Quartered: carrots cut longitudinally into four approximately equal sections. (e) Sliced Length-Wise: carrots sliced approximately longitudinally, either smooth or corrugated into four or more units of approximately equal size. Not less than 20 mm long and not less than 5 mm in width measured at the maximum width. (f) Shoestring or Julienne: carrots cut longitudinally, either smooth or corrugated, into strips. The cross section shall not exceed 5 mm (measured at the longest side of the cross section). (g) Sliced or Ring Cut or Roundels: carrots cut, either smooth or corrugated at right angles to the longitudinal axis into rings, having a minimum thickness of 2 mm, a maximum thickness of 10 mm and a maximum diameter of 50 mm. (h) Pieces: carrots cut cross-wise into sections having a thickness greater than 10 mm but less than 30 mm or whole carrots which are halved and then cut cross-wise into sections or sections of carrots that may be irregular in shape and size and which are larger than ring cut or double diced. (i) Diced: carrots cut into cubes with edges not exceeding 12.5 mm. (j) Double Dice: carrots cut into uniformly shaped units having a cross section that is square and of which the longest dimension is approximately twice that of the shortest dimension - the shortest dimension not exceeding 12.5 mm.

18 1.2.2 Sizing (a) Quick frozen carrots of the styles whole and finger may be presented sized or unsized. (b) If presented as size-graded the styles in Section (a), dependent on the cultivar used, shall conform to one of the three following systems of specification for the size names. (c) The diameter shall be measured at the point of largest transverse cross-section of the unit. Size designation Diameter Specification for Cylindrical Cultivars Small Medium Large 6 23 mm mm Greater than 27 mm Specification for Conical Cultivars Small Medium Large mm mm Greater than 36 mm Specification for Spherical Cultivars Very Small Small Medium Large Extra Large Less than 18 mm mm mm mm Over 35 mm 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 COMPOSITION Other Permitted Ingredients (a) Sugars as defined in the Codex Standard for Sugars (CODEX STAN ); (b) Aromatic herbs and spices; stock or juice of vegetables and aromatic herbs; garnishes composed of one or more vegetables (e.g. lettuce, onions; pieces of green or red peppers, or mixtures of both) up to a maximum of 10% m/m of the total drained vegetable ingredient. 2.2 QUALITY FACTORS General Requirements Quick frozen carrots shall be free from objectionable tough parts; and with respect to visual defects subject to a tolerance shall be: (a) not misshapen; (this regards whole and finger carrot style only); (b) reasonably free from blemishes; (c) reasonably free from mechanical damage this regards whole and finger carrot style only);

19 (d) reasonably free from green tops; (e) reasonably free from extraneous vegetable materials (EVM); (f) reasonably free from unpeeled areas Analytical Characteristics Mineral impurities measured on a whole product basis not more than 0.1% m/m Definition of Visual Defects Defect Extraneous Vegetable Misshapen Major Blemishes Definition Harmless vegetable material which does not consist of Material (EVM) carrot roots. Units showing branching, twisting, or other forms of distortion which detract seriously from the appearance of the product (Styles: Whole and Finger). Units (other than small pieces) not possessing the configuration of the defined style. Units with one or more black, dark brown and other intensely discoloured areas due to disease, insect damage, inadequate topping or physiological factors covering an area or aggregate area greater than that of a circle 6 mm in diameter, which detract in a major way from the appearance of the product. Blemishes Units with one or more black, dark brown or other intensely discoloured areas due to disease, insect damage, inadequate topping or physiological factors covering an area or aggregate area greater than that of a circle 3 mm in diameter but less than 6 mm in diameter. Other types of discolouration which detract noticeably but not in a major way from the appearance of the product Unpeeled Damaged Cracked Units showing noticeable unpeeled areas larger than a circle of 6 mm diameter. Units which are crushed or broken. Cracks greater than 2 mm wide or other splits which detract materially from the appearance of the product (Styles: Whole and Finger) Greening Small pieces Units showing green colouration extending down the shoulder or green ring at the top (Whole and Finger Styles). Units showing green colouration (other styles). Units less than 25 mm long for the styles Whole, conical and cylindrical, finger, halved, quartered and shoestring or julienne. Units less than one third the volume of the standard product for the other styles Standard Sample Unit The standard sample unit should be as follows: EVM and small pieces Whole, Finger, Halved, Quartered Diced, Double Dice, Shoestring or Julienne, Sliced or Ring Cut, Sliced Lengthwise, Pieces Styles 1,000 g 100 units 400 g

20 2.2.5 Defects and Allowances A tolerance of 10% by weight of non-conforming units applies to the whole style and 20% for all other styles. If presented size graded the product shall contain not less than 80% by mass of carrots of the declared size. For tolerances based on the standard sample unit indicated in Section 2.2.4, visual defects shall be assigned points in accordance with the appropriate Tables in this Section. The maximum number of points shall not exceed the Total Allowable Points rating given under Categories A or B or the Overall Total. Table 1 - Whole, Finger, Halved and Quartered Styles Defect Misshapen Classification Defec t A Categories Major Blemishes 2 Blemishes 1 Unpeeled Areas Each unit 1 Damaged 2 Cracked 1 Greening 1 2 B Overall Total Total Allowable Points: Small Pieces: Not to exceed 15% m/m EVM: Not to exceed 2 Pieces or 1 g / 1000 g. Table 2 - Ring Cut, Sliced Lengthwise, Diced, Double Diced, Shoestring and Pieces Defect Defect Categories Classification A B Overall Total Misshapen 2 Major Blemishes 2 Blemishes 1 Unpeeled Areas Each 4 g of affected material 1 Damaged 2 Cracked 1 Greening 1 Total Allowable Points: (a) Ring cut, Sliced lengthwise and Pieces; (b) Diced and Double Dice; (c) Shoestring/ Julienne Damaged and Small Pieces: Not exceeding 25% m/m. Damaged not exceeding 10% m/m EVM: Not to exceed 2 Pieces or 1 g / 1000 g.

21 2.3 CLASSIFICATION OF DEFECTIVES Any standard sample unit which fails to comply with the quality requirements, as set out in Sections and shall be regarded as a defective. 2.4 LOT ACCEPTANCE A lot will be considered acceptable when the number of defectives as defined in Section 2.3 does not exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. In applying the acceptance procedure each defective, as indicated in Section 2.3, is treated individually for the respective characteristics. 3. LABELLING 3.1 Name of the Product The name of the product shall include the designation carrots As regard styles declaration, whole and finger carrots may be simply designated as carrots in countries where this is a customary practice As regard sizing declaration, carrots meeting the size requirements for small may be designated baby within countries where this practice is permitted. 4. FOOD ADDITIVES 4.1 PROCESSING AIDS Only processing aids listed below may be used in products covered by this standard and shall comply with the Codex Guidelines on Substances Used as Processing Aids (CAC/GL ). Table 3 Processing Aids INS Processing Aid Function 330 Citric Acid 524 Sodium Hydroxide For use in blanching or cooling water.

22 1. DESCRIPTION 1.1 PR ODUCT DEFINITION ANNEX IV: CAULIFLOWER In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions apply: Quick frozen cauliflower is the product prepared from fresh, clean, sound heads of the cauliflower plant conforming to the characteristics of the species Brassica oleracea L. var. botrytis L., which heads may be trimmed and separated into parts, and which are washed and sufficiently blanched to ensure stability of colour and flavour during normal marketing cycles. 1.2 PRESENTATION Style (a) Whole - the whole, intact head, which is trimmed at the base and which may have attached small, tender, modified leaves. (b) Split - the whole head, cut vertically into two or more sections. (c) Florets 1 - segments of the head, which may have a portion of the secondary stem attached, measuring at least 12 mm across the top in the greatest dimension. A maximum tolerance of 20% m/m is permitted for units in which the greatest dimension across the floret is more than 5 mm and less than 12 mm. Small, tender modified leaves may be present or attached to the units Sizing Quick frozen cauliflower florets may be presented sized or unsized If presented as size graded they shall conform to the following specifications. (a) Large florets - segments of head measuring at least 30 mm across the top in the greatest dimension and of which a portion of secondary stem may be attached. Small tender modified leaves may be present or attached to the unit. (b) Small florets - segments of head measuring at least 12 mm but less than 30 mm across the top in the greatest dimension and to which a small portion of secondary stem may be attached. Small tender modified leaves may be present or attached to the unit. 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 QUALITY FACTORS General Requirements Quick frozen cauliflower shall be of reasonably uniform white to dark cream colour over the tops of the units which may be slightly dull and have a tinge of green, yellow or pink. The stem or branch portions may be light green or have a tinge of blue; and with respect to visual defects or other defects subject to a tolerance shall be: (a) reasonably free from discoloured areas confined essentially to the surface; (b) reasonably free from damaged or blemished areas; (c) reasonably free from fibrous stems; (d) reasonably free from poorly trimmed units; (e) reasonably free from fragments; 1 The term clusters is used as an alternative to florets in some English speaking countries.

23 (f) reasonably compact and reasonably well-developed; (g) reasonably free from coarse green leaves; (h) practically free from loose stems (for floret styles) Definition of Visual Defects Table 1 Definition of Visual Defects (a) Discolouration - grey, brown, green or similar discolouration confined essentially to the flower surface of the unit and which materially detracts from the appearance of the product. Branches or stems with a bluish or greenish tinge should not be considered as discoloured. (b) Blemished - A unit affected by pathological or insect injury, and which may extend into the cauliflower. (c) Mechanically damaged (d) Fibrous (i) (ii) (i) (ii) (iii) (i) (ii) (i) (ii) Light - the discolouration disappears almost entirely upon cooking. Dark - the discolouration does not disappear upon cooking. Minor - the appearance of the unit is only slightly affected. Major - the appearance of the unit is materially affected. Serious - the appearance of the unit is objectionably affected to such an extent that it would customarily be discarded under normal culinary preparation. Major - A unit in which more than 50% of the curd has been mechanically damaged or is missing (for spit and floret styles) Major - A unit in which more than 25% of the curd has been mechanically damaged or is missing (for whole style). Major - A unit which possesses tough fibres that are quite noticeable and materially affect the eating quality. Serious - A unit which possesses tough fibres that are objectionable and of such nature that it would be customarily discarded. (e) Poorly trimmed - A unit which has deep-knife gouges or a ragged appearance. (f) Leaves - coarse green leaves or parts thereof whether or not attached to the unit. (g) Fragments - portions of the floret 5 mm or less across the greatest dimension. (h) Not compact - A unit in which the florets are spreading, or the flowerhead has a ricey appearance or the flowerhead is very soft or mushy. (i) Loose stem - Each piece of stem exceeding 2.5 cm in length detached from a cauliflower unit Standard Sample Size The standard sample size for presentation 2 shall be 500 g. 2 For whole style, the minimum number of heads weighing in total at least 500 g.

24 2.1.4 Defects and Allowances When cauliflower is presented as sized, a tolerance of 20% by weight is permitted as not conforming to the size indicated on the package. For tolerances based on the standard sample size indicated in Section 2.1.3, visual defects shall be assigned points in accordance with the Tables in Section The maximum number of defects permitted is the Total Allowable Points rating indicated for the respective categories Minor, Major and Serious or the Combined Total of the foregoing categories. 2.2 CLASSIFICATION OF DEFECTIVES Any standard sample unit which fails to comply with the quality requirements, as set out in Sections and shall be regarded as a defective. 2.3 LOT ACCEPTANCE A lot will be considered acceptable when the number of defectives as defined in Section 2.2 does not exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5. Table 2 Whole Style Defect Unit of Measurement Defect Categories Minor Major Serious Total Discolouration Light Dark Each area or combined area of 8 cm² Each area or combined area of 4 cm² 1 2 Minor 1 Blemished Major Each head 2 Serious 4 Mechanically damaged Fibrous Poorly trimmed leaves Major Each head 2 Major 2 Each head Serious 4 Each head 2 Each 2 cm² 2 Not compact Each area or combined area of 12 cm² 2 TOTAL ALLOWABLE POINTS

25 Table 3 - Split, Florets and Other Styles Defect Unit of Measurement Defect Categories Minor Major Serious Total Discolouration Light Dark Each area or combined area of 8 cm² Each area or combined area of 4 cm² 1 2 Minor 1 Blemished Major Each unit 2 Serious 4 Mechanically damaged Fibrous Poorly trimmed leaves Major Each unit 2 Major 2 Each unit Serious 4 Each unit 1 Each 2 cm² 2 Fragments Each 3% m/m 2 Not compact Each area or combined area of 12 cm² 2 Loose stem Each piece 1 TOTAL ALLOWABLE POINTS LABELLING 3.1 NAME OF THE PRODUCT The name of the product shall include the designation cauliflower If a term designating the size of the florets is used: (a) the words large florets or small florets as appropriate, and/or (b) by a correct representation on the label of the size range to which the florets predominantly conform, and/or; (c) the customary method of declaring size in the country of retail sale. 4. FOOD ADDITIVES 4.1 PROCESSING AIDS Only processing aids listed below may be used in products covered by this standard and shall comply with the Codex Guidelines on Substances Used as Processing Aids (CAC/GL ).

26 Table 4 Processing Aids INS Processing Aid Function 330 Citric Acid For use in blanching or cooling water. 296 Malic Acid, DL-

27 1. DESCRIPTION 1.1 PRODUCT DEFINITION ANNEX V: CORN-ON-THE-COB In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions apply: Quick frozen Corn-on-the-Cob is the product prepared from fresh, clean, sound, properly matured whole or pieces of ears conforming to the characteristics of the sweet corn variety Zea mays L. convar saccharata Koern which are trimmed (except for the style Whole ), separated from husk and silk, sorted and washed and sufficiently blanched to ensure stability of colour and flavour during normal marketing cycles. 1.2 PRESENTATION Style (a) Whole - the whole, intact ear of corn to which a small part of the stalk may be attached. Minimum length not less than 120 mm. (b) Trimmed whole - the product obtainable from one whole ear after trimming of both ends. Minimum length not less than 120 mm. (c) Cut Cob - portions of the whole trimmed ear cut transversely into pieces not shorter than 40 mm The diameter of the product of any style, measured perpendicularly to the axis at the maximum diameter shall be not less than 30 mm. 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 QUALITY FACTORS General Requirements With respect to visual defects subject to a tolerance, quick frozen corn-on-the-cob shall be: (a) of reasonably uniform white, cream to yellow (golden) colour; (b) reasonably well developed; (c) reasonably uniform in size; (d) reasonably free from blemished or mechanically damaged areas; (e) reasonably free from poorly trimmed units (except for whole style); (f) reasonably free from extraneous vegetable matter (EVM) Analytical Requirements (a) The Alcohol Insoluble Solids (A.I.S.) content of the whole kernels detached from the cob shall not exceed 30% mm. (b) The total soluble solids content of the juice pressed from the kernels by refractometer at 20 o C, uncorrected for acidity and read as o Brix on the International Sucrose Scale shall be not less than 20.

28 2.1.3 Definition of Visual Defects (a) Uniform white, cream to yellow (golden) colour means, that all kernels on one ear are of the same colour and that the different units in one standard sample unit are of the same colour. - Light variation - Some difference in colour exists, only slightly affecting the appearance. - Pronounced variation - difference in colour between the different kernels and/or ears are noticeable and affecting the appearance. (b) Uniform in size means that the length of the longest ear in the sample unit does not exceed the length of the shortest ear by more than 50 mm for whole and trimmed whole styles or by more than 20 mm for cut style, and that the largest diameter of the largest unit does not exceed the largest diameter of the smallest unit by more than 15 mm. - Minor - outside one of the limits (length or diameter) by maximum 5 mm = 1 defect; - - Major - outside both limits by maximum 5 mm = 2 defects; Major - outside one or both of the limits by more than 5 mm = 4 defects. (c) Well developed means that the kernels shall be positioned in a symmetrical pattern in distinct lines or rows which are not seriously affected by missing or shrunken kernels. The whole style may have some shrunken or under-developed parts. - Minor - Appearance materially affected by irregular pattern of kernels = 1 defect; - - Major - More than 10% but less than 15% by count of the kernels missing or shrunken = 2 defects; Serious - 15% or more by count of the kernels missing or shrunken = 4 defects. (d) In whole style the length of the part of ear which is shrunken or underdeveloped shall be considered as follows: - Minor - more than 20 mm and up to 25 mm = 1 defect; - - Major - more than 25 mm and up to 30 mm = 2 defects; Serious - more than 30 mm = 4 defects. (e) Blemished or mechanically damaged areas (i) Blemished: A unit affected by pathological or insect injury with associated discolouration which affects the kernels. (ii) Mechanically damaged: A unit affected by cuts or by crushing of the kernels. Kernels at the ends of the units which are damaged by cutting shall not be considered as damaged by mechanical injury. - Minor -more than 5% but less than 10% by count of the kernels are slightly affected but not more than 0.5% by count of all kernels are seriously blemished or damaged = 1 defect; - - Major - 10% or more but less than 15% by count of the kernels are slightly affected but not more than 1% by count of all kernels are seriously blemished or damaged = 2 defects; Serious - More than 15% by count of the kernels are slightly affected or more than 1% by count of the kernels are seriously affected = 4 defects. (f) Poorly trimmed means (i) ears or cut cobs where at the stem end a small part of stalk remains attached and also means (ii) that the top end of the ear or the cut cob is cut too high leaving under-developed kernels on the cob. For the style whole the top is untrimmed and a piece of the stalk of maximum 15 mm may remain attached, and not be considered a defect.