CHAPTER 5 GRADES AND STANDARDS

5 - i

CHAPTER 5 GRADES AND STANDARDS

5.1 OBJECTIVE.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

5.2 SCOPE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

5.3 REQUIRED FORMS, EQUIPMENT and REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

5.3.1 Forms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

5.3.2 Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

5.3.3 References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

5.4 INSPECTION PROCEDURES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

5.4.1 Select a Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

5.4.2 Determine the Inspection Lot Size. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

5.4.3 Determine the Sample Size. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3

5.4.3.1 Sample Size Based on a Single Sampling Plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3 5.4.3.2 Sample Size Based on a Multiple Sampling Plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4

5.4.4 Select the Samples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5

5.4.5 Determine Which Tasks Apply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5

5.4.6 Fill-in the Inspection and Grading Report (CFIA / ACIA 0989).. . . . . . . . . . . . . . . . . . . . . . . 5-7

5.4.7 Measure the Gross Weight of Certain Canned Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . 5-7

5.4.8 Measure the Metal Container Dimensions [Schedule III, PPR]. . . . . . . . . . . . . . . . . . . . . . . 5-7

5.4.9 Test for Vacuum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8

5.4.9.1 Metal Containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-9 5.4.9.2 Glass Containers with Metal Lid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-11

5.4.10 Measure the Head Space of Metal Cans [Schedule IV, Table II, PPR]. . . . . . . . . . . . . . . . 5-14

5.4.11 Measure the Drained Weight of Canned Fruits and Vegetables. . . . . . . . . . . . . . . . . . . . . 5-15

5.4.12 Measure the Drained Solids of Certain Canned Vegetables. . . . . . . . . . . . . . . . . . . . . . . . 5-15

Page amended 2013/04/20, Manual published 2009/11/25

Processed Products - Product Inspection Manual



Processed Products - Product Inspection Manual 5 - ii

5.4.13 Verify the Grade Declared on Fruit and Vegetable Products [Schedule I, PPR]. . . . . . . . . 5-15

5.4.13.1 Respect the Temperature Requirements for Grading Products. . . . . . . . . . . . . . . . . . 5-16 5.4.13.2 Measure the Net Weight of Products Sold by Weight. . . . . . . . . . . . . . . . . . . . . . . . . . 5-16 5.4.13.3 Verify the Proportions of Fruit or Vegetable in Certain Foods Subject to Grades.. . . . 5-17 5.4.13.4 Grade the Product.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-17

5.4.14 Verify the Quality Factors for Standards of Identity [Schedule II, PPR]. . . . . . . . . . . . . . . . 5-18

5.4.15 Determine the Percent Soluble Solids Content (EBrix).. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-19

5.4.16 Determine the Percent Titratable Acidity [Schedule I, PPR]. . . . . . . . . . . . . . . . . . . . . . . . 5-21

5.4.17 Verify the Size Classification for Certain Vegetables [Schedule VI, PPR]. . . . . . . . . . . . . . 5-21

5.4.18 Verify the pH.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-23

5.4.18.1 High Acid Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-24 5.4.18.2 Low Acid Foods.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-24 5.4.18.3 Acidified Low Acid Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-24 5.4.18.4 Foods Near the pH Limit of 4.6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-25 5.4.18.5 Low Acidity of Certain Fruit/Fruit Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-26 5.4.18.6 pH Methodology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-26 5.4.18.7 Measure and Interpret the pH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-27

5.4.19 Check for Extraneous Material. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-29

5.4.19.1 Procedure to Follow When Extraneous Material is Found. . . . . . . . . . . . . . . . . . . . . . 5-30

5.5 INSPECTION RESULTS.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-34

5.6 UNSATISFACTORY INSPECTION RESULTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-34

5.7 COMPLETE AND DISTRIBUTE THE INSPECTION REPORTS. . . . . . . . . . . . . . . . . . . . . . . . 5-34

5.7.1 Complete the Inspection and Grading Report (CFIA / ACIA 0989). . . . . . . . . . . . . . . . . . . 5-34

5.7.2 Complete the Inspection Report.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-34

5.7.3 Distribute the Reports.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-34

APPENDIX 5A: Sample Sizes and Acceptance Numbers for Grades and Standards Verifications.. . . 5-35

TABLE 5A-I: Canned Processed Products, Sold by Volume, Consisting of

Readily Separable Pieces.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-35

TABLE 5A-II: Frozen Processed Products, Sold by Weight, Consisting of

Readily Separable Pieces.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-36

TABLE 5A-III: Canned or Frozen Processed Products, Sold by Weight or Volume, in a

Comminuted, Fluid, or Homogeneous State.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-37

TABLE 5A-IV: Multiple Sampling Plan Comparable to the Single Sampling Plans



Processed Products - Product Inspection Manual 5 - iii

Listed in Tables 5A-I to 5A-III. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-38

APPENDIX 5B: Determination of Drained Weights of Canned Fruits and Vegetables

Except for Canned Tomatoes (See Appendix 5C). . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-40

APPENDIX 5C: Determination of Percent Drained Solids. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-42

1) Determination of Percent Drained Solids in Canned Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . 5-42

2) Determination of Percent Drained Solids in Canned Beans with Pork,

Beans with Pork and Tomato Sauce or Vegetarian Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-43

3) Worksheet 5C-1: Percent Drained Solids. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-46

APPENDIX 5D: Determination of Fruit or Vegetable Proportions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-47

1) Determination of Fruit or Vegetable Proportions in Canned Fruit Cocktail and

Canned Mixed Vegetables (Macedoine). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-47

2) Determination of Fruit or Vegetable Proportions in Frozen Fruit Cocktail,

Frozen Mixed Vegetables and Special Blends of Frozen Vegetables.. . . . . . . . . . . . . . . . . . . . 5-49

3) Acceptance Criteria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-50

4) Worksheet 5D-1: Fruit or Vegetable Proportions in Fruit Cocktail, Mixed Vegetables

and Special Blend of Frozen Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-55

APPENDIX 5E: Determination of the Percent Soluble Solids of Juice or Syrup

in Canned Fruits and Canned Sweet Potatoes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-56

APPENDIX 5F: Determination of the Percent Soluble Solids of Juice or Syrup in Frozen Fruit. . . . . . 5-59

APPENDIX 5G: Determination of the Percent Soluble Solids in Jams, Jellies,

Juices and Other Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-62

APPENDIX 5H: Determination of the Percent Titratable Acidity.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-65

1) Determination of the Percent Titratable Acidity in Apple Juice as Malic Acid. . . . . . . . . . . . . . . 5-65

2) Determination of the Percent Titratable Acidity in Sauerkraut as Lactic Acid. . . . . . . . . . . . . . . 5-66

APPENDIX 5I: Field Compliance Guide - Injurious Extraneous Material. . . . . . . . . . . . . . . . . . . . . . . 5-68

APPENDIX 5J: Policy for Pit Fragments in Canned Peaches. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-71

Worksheet 5J-1: Dangerous Peach Pit Fragments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-73



Processed Products - Product Inspection Manual 5-1

5.1 OBJECTIVE Return to Index

To verify that processed products meet the grades and standards prescribed by the Processed Products Regulations (PPR).

5.2 SCOPE Return to Index

All processed products either imported into Canada or prepared and/or packed by registered establishments for domestic and export trade.

5.3 REQUIRED FORMS, EQUIPMENT and REFERENCES Return to Index

5.3.1 Forms

• Inspection and Grading Report (CFIA / ACIA 0989)• Inspection Report CFIA / ACIA 0992)• Inspector Non-Compliance Report (Short Form) (CFIA / ACIA 5393)• Notice of Detention (CFIA / ACIA 3256)• Official Seal Tape - Yellow (CFIA / ACIA 4561)• Notice of Release from Detention (CFIA / ACIA 3257)• Worksheet 5C-1: Percent Drained Solids (See Appendix 5C)• Worksheet 5D-1: Fruit or Vegetable Proportions in Fruit Cocktail (canned or frozen), Mixed

Vegetables (canned or frozen) and Special Blend of Frozen Vegetables (See Appendix 5D)• Worksheet 5J-1: Dangerous Peach Pit Fragments (See Appendix 5J)

5.3.2 Equipment Return to Index

Depending on the product selected, you may need the following equipment:

• scale*• heavy duty can opener• sieves and screens• funnels• trays• dishes• head space gauge• vacuum gauge• timing device (e.g., clock, stop watch)• blender• graduated cylinders• thermometer*• calculator

• pH meter* or pH strips• solutions (e.g., pH buffers, indicators)**• titration apparatus (see Appendix 5H)• colorimeter*, colour comparators,

spectrophotometer*, etc.• refractometer*• caliper, aggregate area card, sizing

rings and mesh sizing screen• can sizing ruler• sampling bags, whirl-pak® bags• ice packs• utensils

* Calibrate these items as per the manufacturer’s directions. It is important to keep arecord of calibration and maintenance.

** Verify the expiration dates before use.

Ensure that all equipment is properly maintained and in good working order.


•



5.3.3 References Return to Index

• Canada Agricultural Products Act (CAPA) • Processed Products Regulations (PPR) • Food and Drugs Act (FDA) • Food and Drug Regulations (FDR) • Consumer Packaging and Labelling Act (CPLA) • Consumer Packaging and Labelling Regulations (CPLR) • The Guide to Food Labelling and Advertising (the Labelling Guide) • A.O.A.C. Official Methods

• Health Canada Compendia of Analytical Methods (Chem)

• Health Canada Compendia of Analytical Methods (Micro)

• Guidelines for the General Cleanliness of Food - An Overview

• pH Values of Various Foods

5.4 INSPECTION PROCEDURES Return to Index

Assess processed products according to the applicable requirements prescribed in Schedules I, II, III, IV and VI of the PPR. Depending on the type of product and the type of container, you may need to measure the container dimensions, vacuum, head space, pH, drained weight, soluble solids and/or the size classification. Step-by-step procedures for each of these activities are outlined in the tasks below.

You may chose to inspect the samples on-site (e.g., at the processing establishment, at the importer’s warehouse) or at your office or laboratory. Report the inspection results to the regulated party as soon as possible, to help ensure timely control of non-compliant product.

5.4.1 Select a Product Return to Index

Select a food product that is subject to the PPR. Chapter 1 of this manual can be used as a guide for product selection.

5.4.2 Determine the Inspection Lot Size Return to Index

The sampling step represents the most variable and critical step of the decision process. A reliable method of analysis will never compensate for a mediocre sample. It is important to properly determine the lot and take a representative sample to avoid accepting unsatisfactory lots or refusing acceptable lots which can lead to litigious disagreements.

A product lot is a production unit (a batch) that can be identified by the same code.

If codes are not used, the lot can be considered as:

a) The quantity of product in a distinct group: same product, same label, same type of container, same size, processed and/or packed under the same conditions, in the same establishment, and represents not more than one day’s production; or

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b) The quantity of the same type of product prepared in the same establishment, available at the time of sampling at a specific location.

If a portion of the lot has already been distributed, the remaining quantity of the lot is considered to be the inspection lot.

Generally, the product lot is the same as the inspection lot. However, in some cases, the product lot is too small or too large to be used as an inspection lot. Find logical breaks in the production to obtain a suitable inspection lot size. Before beginning the inspection, inform the regulated party that any unsatisfactory inspection results will lead to compliance action on the entire inspection lot. Always clearly describe the product lots selected for the inspection on the Inspection and Grading Report (CFIA / ACIA 0989):

• The product lot may be too small to be an inspection lot because:

a) there are not enough samples to meet the sample size requirements (i.e., fewer than 3 samples in the product lot); or

b) the company chose coding increments that were too small for the rate of production (i.e., there are no substantial differences between adjacent product lots).

• The product lot maybe too large to be an inspection lot because:

a) the number of samples in the product lot will result in an inspection that exceeds your available time;

b) there are obvious differences within the product lot (e.g., different brands, different package sizes), so that the assessment would not accurately represent the lot and some product would be needlessly implicated in corrective actions;

c) something other than the code defines the product lot (e.g., physical location, shipment date, container load); or

d) the company chose coding increments that were too large for the rate of production.

5.4.3 Determine the Sample Size Return to Index

At your discretion, determine the number of samples based on a single sampling plan or a multiple sampling plan.

5.4.3.1 Sample Size Based on a Single Sampling Plan Return to Index

Refer to the table in Appendix 5A that applies to the type of product to be inspected:

• Table 5A-I: Canned Processed Products, Sold by Volume, Consisting of Readily Separable Pieces

• Table 5A-II: Frozen Processed Products, Sold by Weight, Consisting of Readily Separable Pieces

• Table 5A-III: Canned or Frozen Processed Products, Sold by Weight or Volume, in a Comminuted, Fluid, or Homogeneous State

Determine the sample size based on the container size and the inspection lot size.




5.4.3.2 Sample Size Based on a Multiple Sampling Plan Return to Index

The multiple sampling plan allows you to take fewer samples as compared to the single sampling plan, while remaining statistically valid. Refer to Table 5A-IV and select the smallest cumulative sample size (nc) that corresponds to the number of samples (n) prescribed by the applicable single sampling plan (determined in accordance with Tables 5A-I to 5A-III).

Acceptance Criteria for the Multiple Sampling Plan

(i) If the number of non-compliant samples does not exceed the acceptance number (c) prescribed for the cumulative sample size (nc), the lot is accepted.

(ii) If the number of non-compliant samples is equal to, or exceeds, the rejection number (r) prescribed for the cumulative sample size (nc), the lot is rejected.

(iii) If the number of non-compliant samples is between the acceptance number (c) and the rejection number (r) prescribed for the cumulative sample size (nc), take additional samples so that the cumulative sample size is equal to the next largest cumulative sample size in the plan. Determine if the lot is accepted or rejected by applying the procedures outlined in (i) and (ii). Increase the cumulative sample size until lots are determined accepted or rejected.

Example:

If the simple sampling plan prescribes 6 samples (n = 6) but you decide to take less, you must take 4 samples (nc 4), as prescribed by the multiple sampling plan:

nc = 4 (c = 0; r = 2)

If the number of non-compliant samples is:

• 0, the lot is accepted;

• > 2, the lot is rejected; or

• 1 (i.e., between the c and r values), take additional samples to meet the next cumulative sample size (nc ). If a sample is non-compliant, this value remains cumulative for the next steps.

nc = 6 (c = 0; r = 2)

In this case, analyze 2 additional samples (4+ 2 = 6). If the total number of non-compliant samples:

• remains 1 (i.e., between the c and r values), take additional samples to meet the next cumulative sample size (nc ); or

• 2, the lot is rejected.

nc = 8 (c = 1; r = 2)

In this case, analyze 2 more additional samples (6 + 2 = 8). If the total number of non-compliant samples:

• remains 1, the lot is accepted; or

• 2, the lot is rejected.




Table 5-3: Examples of Number of Samples Required Based on Appendix 5A

Products Container

Size Inspection

Lot Size Number of Samples Required

(as per Appendix 5A)

Canned Peas Canned Vegetable Soup

398 mL (14 fl oz)

2200 3 (Table 5A-I)

Frozen Blueberries 13.5 kg 500 6 (Table 5A-II)

or minimum 4 (Table 5A-IV)

Strawberry Jam 500 mL

(17.6 fl oz) 15 000

13 (Table 5A-III) or

minimum 8 (Table 5A-IV)

Ketchup Apple Sauce

227 mL (8 fl oz)

100 000 21 (Table 5A-III)


Frozen Squash (cooked) 2 kg 40 000 29 (Table 5A-III)


Notes:

• The sample sizes in this Appendix 5A only apply to grade and standards verifications this chapter. They are not intended for use with other activities (e.g., laboratory sampling plans, container integrity verifications, health and safety investigations).

5.4.4 Select the Samples Return to Index

Refer to Chapter 2 - Sampling for instructions on sampling.

On each sample taken, mark (e.g., using a marker or a self-adhesive label) the sample number that corresponds with the item number from the Inspection and Grading Report (CFIA / ACIA 0989).

5.4.5 Determine Which Tasks Apply Return to Index

Refer to Table 11-1 of the Guide to Food Labelling and Advertising (the Labelling Guide) to determine which Schedule(s) of the PPR apply to the product.

Depending to the applicable schedules of the PPR, the specific grade standard or standard of identity for the product, and/or the specific task descriptions in the sections below, use Table 5-1 to help pinpoint which tasks apply.

Depending on the type of product and the type of container, you may also have to perform tasks relating to factors not specifically prescribed by the PPR. These tasks relate to food safety and should be performed when applicable. These tasks are listed in Table 5-2.




Example:

According to Table 11-1 of the Labelling Guide, asparagus spears in glass jars with a metal lid (i.e., canned) are subject to Schedules I, III, IV (Table I) and VI. Since canned asparagus is a low acid food, possible tasks for this product include:

• According to Table 5-1: head space, drained solids, grading, soluble solids, titratable acidity, metal container dimensions, drained weight and size classification. Checking the scopes of each possible tasks reveals that drained solids, soluble solids and titratable acidity do not apply to canned asparagus.

• According to Table 5-2: vacuum and initial screening for extraneous materials.

Table 5-1: Suggested Tasks per Each Schedule of the Processed Products Regulations

Product Subject To Possible Tasks Task Number

Schedule I - Grades

• gross weight • head space (metal cans only)* • drained solids (see the task) • grading (all) • soluble solids, °Brix (see table 5-5) • titratable acidity (see the task)

5.4.7 5.4.10 5.4.12 5.4.13 5.4.15 5.4.16

Schedule II -Standard of Identity

• gross weight • head space (metal cans only)* • drained weight (see the task) • drained solids (see the task) • quality factors (see table 5-4) • soluble solids, °Brix (see table 5-5)

5.4.7 5.4.10 5.4.11 5.4.12 5.4.14 5.4.15

Schedule III -Standard Containers

• metal container dimensions • head space (metal cans only)*

5.4.8 5.4.10

Schedule IV (Table I) -Drained Weights

• drained weight 5.4.11

Schedule IV (Table III) - % Soluble Solids

• soluble solids, °Brix (see table 5-5) 5.4.15

Schedule VI -Size Grading

• size classification 5.4.17

* Measuring head space is only necessary for products in metal cans that correspond with one of the dimensions listed in Schedule IV, Table II, PPR.

Table 5-2: Additional Tasks for Certain Products and Container Types

Type of Product or Container Task Task Number

• metal containers • glass containers with metal lids

vacuum 5.4.9

• acidified low acid foods • foods near the pH limit of 4.6 (see

5.4.18.4) pH 5.4.18

• all products extraneous material (initial screening only)

5.4.19




In general, all tasks are described in the order that they should be performed. Before you begin your inspection, review each of the relevant tasks to be sure you fully understand the procedures and have all the necessary equipment.

5.4.6 Fill-in the Inspection and Grading Report (CFIA / ACIA 0989) Return to Index

At the top of the Inspection and Grading Report (CFIA / ACIA 0989), record the common name of the product, location where you collected the samples, legal name of the responsible party, county of origin, establishment number (if applicable), and date that you inspected the product.

Near the bottom of the report, record all other important markings shown on the product package in the “Marking” box and fill-in the boxes for “Date taken”, “Taken by”, “Graded at” and “Graded by”. In the bottom right hand corner, make the appropriate selection (domestic, import or export).

In the first column on the left, record the product lot code(s) declared on each sample. Use an extra page if necessary and record the number of pages in the appropriate box at the top right. For each sample, record the declared size in the second column from the left. If applicable, record the declared grade in the second-last column on the right.

As each of the tasks below are completed, record the results in the appropriate section of the report.

Note: The maximum acceptable number of samples from a given sample size which may deviate from the applicable requirements are specified in each task under the heading “Acceptance Criteria”.

5.4.7 Measure the Gross Weight of Certain Canned Vegetables Return to Index

•

This task applies to the following canned vegetables:

tomatoes • beans with pork • beans with pork and tomato sauce • vegetarian beans

Weigh each unopened container and record the gross weight on Worksheet 5C-1 (in Appendix 5C) as it will be needed at step 5.4.12 to measure the drained solids.

5.4.8 Measure the Metal Container Dimensions [Schedule III, PPR] Return to Index

This task applies to canned products which packed in metal cans and subject to standard container dimensions in Schedule III of the PPR.

The container sizes prescribed in Schedule III of the PPR apply to all containers (e.g., metal, glass jars, plastic) while the container dimensions prescribed apply only to metal containers.

Metal container dimensions (diameter x height) prescribed in the PPR are expressed in inches and 16ths of an inch and in millimetres.

Example:

One of the prescribed dimensions of a 398 ml metal can of clingstone peaches is 307 x 309 (i.e., 3 7/16" by 3 9/16"). The metric equivalent is 87 x 90 (i.e., 87 ml by 90 ml).




Measure the diameter and the height of one metal can using a caliper or can sizing ruler, as shown in Figures 5-1 and 5-2.

Figure 5-1: Measuring the Container Height Figure 5-2: Measuring the Container Diameter

Record your findings in the “Metal can (Dimension)” boxes of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria for the Sample

The sample is compliant if the container dimensions are as prescribed in Schedule III or within the following tolerances:

Metal Container Size Diameter Height

< 10 fl. oz. (284 mL) ± 1/16" (1.6 mm) ± 1/16" (1.6 mm)

> 10 fl. oz ± 1/16" (1.6 mm) ± 2/16" (3.2 mm)

Acceptance Criteria for the Inspection Lot

If the sample is compliant, the lot meets the container dimension requirements.

If the sample is non compliant, measure the dimensions of the remaining containers sampled and apply the acceptance numbers established in Appendix 5A. If the number of on compliant samples is:

< the acceptance number prescribed for the sample size in Appendix 5A, the lot meets the requirements.

> the acceptance number prescribed for the sample size in Appendix 5A, the lot does not meet the container dimension requirements. Record this non-conformity in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Proceed to the next applicable task.

5.4.9 Test for Vacuum Return to Index

This task applies to products packed in metal containers (task 5.4.9.1) and in glass containers with a metal lid (task 5.4.9.2).

There are no legislated vacuum requirements. However, an absence of vacuum could be an




indication of other factors (e.g., container integrity, product safety).

5.4.9.1 Metal Containers Return to Index

Use a vacuum gauge (see Figure 5-3), calibrated to zero (according to the manufacturer’s instructions), to measure the vacuum of each container. Hold the gauge firmly against the lid of the can to create a seal between the rubber of the gauge and the surface of the lid. Tilt the container slightly to avoid product interference (see Figure 5-4). Press down to pierce the metal. Continue pressing down on the gauge to keep the rubber tight against the lid and read the vacuum level off the dial.

Record the values in the “Vacuum” column of the Inspection and Grading Report (CFIA / ACIA 0989).

Figure 5-3: A vacuum gauge Figure 5-4: Measuring the vacuum

Acceptance Criteria for the Samples and the Inspection Lot

There are two possible outcomes:

1) All samples have a vacuum

Because there are no prescribed regulatory vacuum levels, it is sufficient to confirm that a vacuum is present. The samples are compliant and the lot meets the vacuum requirements. Proceed to the next applicable task.

2) One or more samples do not have a vacuum

Determine the cause of the lack of vacuum:

A) Check the vacuum gauge to see if it is plugged with product. If the gauge is plugged, clean it out and move on to the next sample. If it is not plugged, proceed to step (B) for a Low Acid Food or an Acidified Low Acid Food or to step (C) for a High Acid Food.

B) If the food is a Low Acid Food or an Acidified Low Acid Food:

(i) Check your samples to determine if the cans are leaking. If one or more cans are leaking, proceed to step (iv) below. Otherwise, proceed to step (ii).




(ii) Check the head space as specified in task 5.4.10:

• If you find there is no head space (i.e., the cans are completely full), this is most likely the cause of the lack of vacuum, rather than a container integrity issue. However, head space can be a critical parameter for certain types of processes, such as some agitating retorts. Consult with your Processed Products Program Specialist if you have concerns about product safety. Record your findings in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to the next applicable task.

• If you find there is head space, proceed to step (iii)

(iii) Determine why no vacuum exists in cans containing head space. If possible, consult with the manufacturer or importer. If the process :

• does not require the presence of vacuum (e.g., products packed under nitrogen), record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).Proceed to the next applicable task.

• requires the presence of vacuum (or if you cannot obtain this information from the manufacturer or importer), record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).Proceed to step (iv).

(iv) Detain the suspect lot(s) (for instructions, see Chapter 11 -Enforcement and Compliance). Record the detention number in the “Detention Tag No.” section of the Inspection and Grading Report (CFIA / ACIA 0989).

(v) Select 200 unopened samples and conduct a container integrity verification as per Chapter 7 - Container Integrity. Submit 10 samples to the laboratory, as described in section 7.4.2 of chapter 7. Record the sample number in the “Lab Sample ID No.” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: If no serious defects were identified during your container integrity inspection, send to the laboratory a maximum of 5 samples with minor defects and a minimum of 5 samples that appear intact, for a total of 10 samples.

Laboratory Results

If the job assessment on the Laboratory Report of Analysis is:

< “Satisfactory”, and all the tasks you performed on the inspection lot were satisfactory, release the product from detention. Record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989) or attach a copy of the Notice of Release from Detention (CFIA / ACIA 3257) to the grading report. Proceed to task 5.5.




< “Unsatisfactory”, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to task 5.5.

vi) For the original samples (i.e., the samples selected for grade and standards verification), proceed to the next applicable task.

C) If the food is an Acid Food:

i) Check your samples to determine if the cans are leaking. If one or more cans are leaking, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Consult with your Processed Products Program Specialist for direction. Refer to section 7.5 - “Inspection Procedures for Other than Low Acid Foods And/or for Containers Other than Metal and Flexible Retortable Pouches” of Chapter 7 - Container Integrity.

ii) Check the head space as specified in task 5.4.10:

• If you find there is no head space (i.e., the can is completely full), record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). This is most likely the cause of the lack of vacuum. Proceed to the next applicable task.

• If you find there is head space, follow up with the manufacturer or importer to determine why no vacuum exists. Record your findings in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to step (iii).

iii) Check for spoilage (e.g., visible mould, obnoxious odours). Under the “other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically) the sub-title “exempt from spoilage”. If:

• Spoilage is not observed, use a checkmark to indicate each compliant sample and proceed to the next applicable task.

• Spoilage is found, record the sub-title “spoilage found” in the next column, use a checkmark to indicate each non compliant sample and select the “Lot Rejected” box. Proceed to task 5.6.

5.4.9.2 Glass Containers with Metal Lid Return to Index

For containers with a pop-top lid (e.g., baby food in glass jars), verify that the lid button is concave and pops up (becomes convex) when opened.

For containers without a pop-top lid (e.g., some glass jars with metal lids, plastic jars):

a) if possible, use a vacuum gauge to confirm that a vacuum exists (there are no prescribed limits);

b) listen for air entering the container when it is opened; or

c) verify that the product level drops slightly when the container is opened (this indicates the presence of a vacuum).

In the “Vacuum” column of the Inspection and Grading Report (CFIA / ACIA 0989), place a checkmark to indicate the presence of vacuum or the word “No” to indicate an




absence of vacuum.

Note: Certain products, such as some fermented pickle products, will not have a vacuum because they are cold-filled and stored under refrigeration. Therefore, this task does not apply to these products.


There are two possible outcomes:

1) All samples have a vacuum

Because there are no prescribed regulatory vacuum levels, it is sufficient to confirm that a vacuum is present. The samples are compliant and the lot meets the vacuum requirements. Proceed to the next applicable task.

2) One or more samples do not have a vacuum

Determine the cause of the lack of vacuum:

A) If a vacuum gauge was used, check the vacuum gauge to see if it is plugged with product. If the gauge is plugged, clean it out and move on to the next sample. If it is not plugged, proceed to step (B) for a Low Acid Food or an Acidified Low Acid Food or to step (C) for a High Acid Food.

B) If the food is a Low Acid Food or an Acidified Low Acid Food:

i) Check your samples to determine if the bottles are leaking. If one or more bottles are leaking, proceed to step (iv) below. Otherwise, proceed to step (ii).

ii) Check the head space as specified in task 5.4.10. Since maximum head space is only prescribed for metal containers, you only need to confirm presence or absence of head space:

• If you find there is no head space (i.e., the bottles are completely full), this is most likely the cause of the lack of vacuum, rather than a container integrity issue. However, head space can be a critical parameter for certain types of processes, such as some agitating retorts. Consult with your Processed Products Program Specialist if you have concerns about product safety. Record your findings in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to the next applicable task.

• If you find there is head space, proceed to step (ii)

iii) Determine why no vacuum exists in cans containing head space. If possible, consult with the manufacturer or importer. If the process :

• does not require the presence of vacuum (e.g., products packed under nitrogen), record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to the next applicable task.

• requires the presence of vacuum (or if you cannot obtain this information from the manufacturer or importer), proceed to task (iv) below.




iv) Detain the suspect lot(s) (for instructions, see Chapter 11 -Enforcement and Compliance). Record the detention number in the “Detention Tag No.” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to step (v).

v) Contact the Processed Products Program Specialist for direction . Refer to section 7.5 - “Inspection Procedures for Other than Low Acid Foods And/or for Containers Other than Metal and Flexible Retortable Pouches” of Chapter 7 - Container Integrity. Proceed to step (vi).

vi) Submit samples to the laboratory, as described in section 7.4.2 of chapter 7. Record the sample number in the “Lab Sample ID No.” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Laboratory Results

If the job assessment on the Laboratory Report of Analysis is:

< “Satisfactory”, and all the tasks you performed on the inspection lot were satisfactory, release the product from detention. Record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989) or attach a copy of the Notice of Release from Detention (CFIA / ACIA 3257) to the grading report. Proceed to task 5.5.

< “Unsatisfactory”, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to task 5.5.

vii) For the original samples (i.e., the samples selected for grade and standards verification), proceed to the next applicable task.

C) If the food is an Acid Food:

i) Check your samples to determine if the bottles are leaking. If one or more bottles are leaking, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Consult with your Processed Products Program Specialist for direction.

ii) Check the head space as specified in task 5.4.10. Since maximum head space is only prescribed for metal containers, you only need to confirm presence or absence of head space:

• If you find there is no head space (i.e., the bottles are completely full), this is most likely the cause of the lack of vacuum. Proceed to the next applicable task.

• If you find there is head space, follow up with the manufacturer or importer to determine why no vacuum exists. Proceed to step (iii).

iii) Check for spoilage (e.g., visible mould, obnoxious odours). Under the “other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically) the sub-title “exempt from spoilage”. If:




• Spoilage is not observed, use a checkmark to indicate each compliant sample and proceed to the next applicable task.

• Spoilage is found, record the sub-title “spoilage found” in the next column, use a checkmark to indicate each non compliant sample and select the “Lot Rejected” box. Proceed to task 5.6.

5.4.10 Measure the Head Space of Metal Cans [Schedule IV, Table II, PPR] Return to Index

This task applies to products packed in:

• Metal containers. If the product is packed in a metal container for which the container dimensions differ from the ones listed in Schedule IV, Table II, PPR, compare your average head space measurement to the head space requirements prescribed for the next bigger can designation (e.g., for a 75 fluid ounce can, use the maximum gross head space prescribed for a 100 fl oz can, i.e., 12/16 inch).

• Glass containers with a metal lid for which no vacuum was present during task 5.4.9.2.

Head Space is the space between the top of the can and the top of the contents.

Open the can and remove the lid. Ensure the contents of the container are level before measuring head space. If the product is not level, try to level it without compressing the product (e.g., tap the can gently on a solid surface). Place the head space gauge on the rim of the container and lower the point until it just touches the surface of the product.

Record the head space measurement(s) in the “Head Space 16th” column of the Inspection and Grading Report (CFIA / ACIA 0989). Repeat the procedure for all samples.

Figure 5-5: A typical head space gauge Figure 5-6: Measuring head space

Calculate the average head space of all samples. Record the average in the “Head Space 16th” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).


If the calculated average head space is:

< the maximum gross head space prescribed in Schedule IV, Table II, the lot meets the head space requirements.

> the maximum prescribed head space, measure the drained weight (task 5.4.11) or drained solids (task 5.4.12), as applicable, to determine whether or not the excessive head space is acceptable. If the average drained weight or average




drained solids is:

• compliant, the lot meets the head space requirements.

• non compliant, the lot does not meet the head space requirements (i.e., the containers are slack filled). Record this non conformity in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).


5.4.11 Measure the Drained Weight of Canned Fruits and Vegetables Return to Index

This task applies to canned fruits and vegetables subject to drained weight requirements in Schedule IV, Table I (A to F), PPR, except for canned tomatoes (see task 5.4.12).

Follow the procedure outlined in Appendix 5B.


5.4.12 Measure the Drained Solids of Certain Canned Vegetables Return to Index

This task applies to the following canned vegetables:

• tomatoes • beans with pork • beans with pork and tomato sauce • vegetarian beans

Follow the procedure outlined in Appendix 5C.


5.4.13 Verify the Grade Declared on Fruit and Vegetable Products [Schedule I, PPR] Return to Index

This task applies to products for which a grade is prescribed by Schedule I, PPR. These products are summarized in Table 11-1 of the Labelling Guide4. The grade designation depends on the type of product (canned or frozen) and to the place of packaging (in Canada or in a foreign country):

Canned Fruit and Vegetable Products

• For product packed in Canada:

CANADA FANCY, CANADA CHOICE and CANADA STANDARD

• Equivalent grades for imported products sold in their original containers:

FANCY GRADE, CHOICE GRADE and STANDARD GRADE

Frozen Fruit and Vegetable Products

• For product packed in Canada:

CANADA A, CANADA B and CANADA C

• Equivalent grades for imported products sold in their original containers:




GRADE A, GRADE B and GRADE C

THERE ARE THREE SCENARIOS THAT YOU MAY ENCOUNTER:

1) A Grade is not Declared on the Label

If a Grade is prescribed for that product, this constitutes a labelling non-compliance. Refer to Chapter 3 - Label Verification. Do not grade the product at this point.

If no Grade is prescribed, proceed to the next applicable task.

2) A Canada Grade or an Equivalent Grade is Declared on the Label

Verify that the product meets the declared grade according to the applicable requirements set out in Schedule I. Follow the steps outlined in the sub-tasks below.

3) A Foreign Grade is Declared on the Label of an Imported Product Sold in its Original Container

If a Canada Grade is prescribed by the PPR for that product, and the grade declared is not one of the prescribed equivalent grades (listed above), this constitutes a labelling non-compliance. Refer to Chapter 3 - Label Verification. Do not grade the product at this point.

If no Canada Grade is prescribed, then the foreign grade declaration is allowed, as long as it meets section 11.3.3 of the Labelling Guide. Assess the quality factors of the product using the applicable Standard of Identity in Schedule II, PPR (if quality factors are prescribed, proceed to task 5.4.14. Otherwise, proceed to the next applicable task).

Example: Morocco has grade standards for canned mandarin oranges (e.g., Morocco #1) but Canada does not. Evaluate the product using the “Canned Fruit” Standard of Identity.

5.4.13.1 Respect the Temperature Requirements for Grading Products Return to Index

a) Frozen Fruits [Schedule I, Table II, subsection 2(a), PPR]

Allow the product to thaw so that it is free from ice crystals and the individual units can be easily separated and handled. Because many fruits will discolour after thawing (e.g., oxidation in sour pitted cherries), the colour should be assessed while the product is still frozen.

b) Frozen Vegetables [Schedule I, Table II, subsection 2(b), PPR]

Unless otherwise prescribed (e.g., frozen spinach, frozen french fried potatoes), allow the product to thaw so that it is free from ice crystals and the individual units can be easily separated and handled. Immediately determine factors such as colour, uniformity of size, condition and absence of defects. To assess factors such as flavour, tenderness, freedom from fibre, etc (task 5.4.13.4), the product will need to be cooked according to package directions. Use unsalted water for boiling.

5.4.13.2 Measure the Net Weight of Products Sold by Weight Return to Index

For screening purposes, remove the first sample from the packaging material, place in a clean, tared tray and weigh. Record the net weight in the “Net Weight” column of the




Inspection and Grading Report (CFIA / ACIA 0989). Repeat the procedure for all samples. Compare the net weight to the net quantity declared on the label. Since the sample size used for grades and standards verification is too small to meet the sample size requirements of the Consumer Packaging and Labelling Regulations, no enforcement action may be taken on the lot based only on a suspected short net weight issue. However, the net weight measurements taken here can be used to indicate the need to conduct a net quantity verification on the same lot. For details, see Chapter 6 -Net Quantity.

5.4.13.3 Verify the Proportions of Fruit or Vegetable in Certain Foods Subject to Grades Return to Index

This task applies to:

• Fruit Cocktail (canned or frozen) • Mixed Vegetables (canned or frozen) • Special Blend of Frozen Vegetables

Follow the procedure outlined in Appendix 5D.

5.4.13.4 Grade the Product Return to Index

For products on which a drained weight or drained solids evaluation has already been done (during task 5.4.11, 5.4.12 or 5.4.13.3), place only the solid portion of the product on the tray. Have the liquid portion on hand for evaluation. For all other products, drain the liquid (if any), reserve the liquid for evaluation and pour the solid portion of the product onto a tray.

Under the applicable columns of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically, as sub-titles) the quality factors prescribed in Schedule I of the PPR (for the product and the grade declared) and record the declared grade in the “Grade Claimed” column.

For each sample taken, evaluate the quality factors as defined in Schedule I of the PPR.

Acceptance Criteria for the Samples

If the quality factors are met, the sample is compliant. Place a checkmark in the applicable columns of the Inspection and Grading Report (CFIA / ACIA 0989).

If the quality factors are not met, the sample is non compliant. Record (vertically, as sub-titles) the quality factors found and place a checkmark in the applicable columns of the grading report.

Record the grade found for each sample during your assessment in the “Grade Found” column of the report.

Example: Canada A frozen peas must possess similar varietal characteristics; have good flavour; have practically uniform good colour; must be tender and practically free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects [Schedule I, Table II, Section 29, PPR]. If the samples assessed are compliant except for sample # 2 which contains excessive defects, the applicable columns of the




Sam

ple

#

Variety Flavour Texture Colour Defects Grade

Sim

ilar

var.

chara

ct.

Non c

hara

cterist

ic

Good

Tender

Fairly

Tender*

Pra

ctic

ally

unifo

rm

Pra

ctic

ally

Fre

e

Fairly

Fre

e*

Claimed Found

1 / / / / / CANADA A CANADA A

2 / / / *

/ / *

CANADA A CANADA B

3 / / / / / CANADA A CANADA A

Inspection and Grading Report would be filled out as follows:

* “Fairly tender” and “Fairly free from defects” are the sub-titles for the quality factors found in sample # 2. This sample contained slightly mealy peas and excessive amounts of broken peas (10% by count). The maximum allowed for Canada A is 7% and 10% for Canada B.


If the number of non compliant samples is:

< the acceptance number prescribed for the sample size in Appendix 5A, the lot meets the requirements of the grade declared.

> the acceptance number prescribed for the sample size in Appendix 5A, the lot does not meet the requirements of the grade declared. Record the non-conformity in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).


5.4.14 Verify the Quality Factors for Standards of Identity [Schedule II, PPR] Return to Index

This task applies to the products listed in table 5-4. These products are the only ones for which quality factors are prescribed by Schedule II, PPR.

Table 5-4: Quality Factors Prescribed by Standards of Identity in the PPR

Product [PPR Reference] Quality Factors

Apricot Nectar [Schedule II, subsection 40.(f)]

“...characteristic colour, aroma and flavour...”

Grape Juice [Schedule II, paragraph 14.(1)(e)]


Grape Juice from Concentrate [Schedule II, subsection 16.(d)]



Product [PPR Reference] Quality Factors



Peach or Pear Nectar [Schedule II, subsection 40.1(f)]


Sweetened Frozen Concentrated Orange Juice

[Schedule II, subsection 44(a) which references Schedule I, Table II, subsection 27.2(6)]

- no separation or coagulation;

when reconstituted has:- the appearance of fresh orange juice;

- good colour;- good flavour; and- reasonable freedom from defects.

Under the applicable columns of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically, as sub-titles) the quality factors prescribed for the product. Since there is no “aroma” column in the grading report, use the “flavour” column to record both flavour and aroma factors.

For each sample taken, evaluate the quality factors as per Schedule II of the PPR.


If the quality factors are met, the sample is compliant. Place a checkmark in the applicable columns of the Inspection and Grading Report (CFIA / ACIA 0989).

If the quality factors are not met, the sample is non compliant. Record (vertically, as sub-titles) the quality factors found and place a checkmark in the applicable columns of the grading report (see example in task 5.4.13.4).



< the acceptance number prescribed for the sample size in Appendix 5A, the lot meets the quality requirements.

> the acceptance number prescribed for the sample size in Appendix 5A, the lot does not meet the quality requirements. Record the non-conformity in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).


5.4.15 Determine the Percent Soluble Solids Content (EBrix) Return to Index

This task applies to the products listed in Table 5-5.




Table 5-5: Products with Soluble Solids Requirements and the Procedural References

Products Subject to Soluble Solids Requirements Procedure

1. Canned Fruit and Canned Sweet Potatoes packed in juice or syrup1 Appendix 5E

2. Frozen Fruit packed in juice or syrup1 Appendix 5F

3. Juices/Nectars: Apple Juice, Concentrated Apple Juice, Apple Juice from Concentrate, Frozen Concentrated Apple Juice, Apricot Nectar, Grape Juice, Concentrated Grape Juice, Grape Juice from Concentrate, Frozen Concentrated Orange Juice, Sweetened Frozen Concentrated Orange Juice, Peach Nectar, Pear Nectar, Prune Nectar.

Appendix 5G

4. Fruit Products: Apple Sauce, Citrus Marmalade, Cranberries / Cranberry Sauce, Cranberry Jelly / Jellied Cranberries, Fruit Peel / Cut Mixed Peel, Glace Fruit / Cut Mixed Fruit, Jams, Jellies, Pie Fillers / Filling, Preserves.

Appendix 5G

Soluble solids is a measurement of the quantity of solids, mainly sugars, dissolved in packing media. As light passes from one medium to another (e.g., from air to water), the change in density causes the light to bend (refraction). A refractive index is calculated using the angles before and after the bend. As the concentration of dissolved solids in a solution increases, the refractive index changes in a predictable way and the two can be related using a scale called percent soluble solids.

Degrees Brix (EBrix) is the concentration of sucrose in a liquid. Fruit products contain a variety of sugars, acids and other substances, but for our purposes, EBrix and percent soluble solids are used interchangeably.

1 % soluble solids = 1 g of solids in 99 g of water 1 EBrix = 1 g of sucrose in 99 g of water

1 % soluble solids = 1 EBrix (for our purposes)

A refractometer measures the refractive index of a sample. Most refractometers convert the refractive index directly into a percent soluble solids or EBrix value.

1 For the complete list of fruits subject to soluble solids requirements, see Table 11-1 of the Labelling Guide.

Do not assess the soluble solids content of products # 1 and 2 listed in Table 5-5 if the product:

a) does not have a juice or syrup identification name declared on the label (e.g., heavy syrup, light syrup). This constitutes a labelling non-compliance. Refer to Chapter 3 - Label Verification; or

b) contains an artificial sweetener (e.g., sucralose). The juice or syrup identification name does not apply in this case. An artificial sweetener may only be added to a food for which a test market authorization has been granted under the PPR (see Chapter 13 - Test Market Authorizations).




When canned fruits, frozen fruits and canned sweet potatoes are packed in juice or syrup, subsection 29(1) of the PPR requires that the juice or syrup strength (percent soluble solids) fall within the ranges specified in Table III of Schedule IV. Furthermore, subsection 35(1), PPR requires that the labels of these products declare the corresponding juice or syrup identification name. Some other products (see Table 5-5) have soluble solid requirements prescribed by Schedule I or Schedule II, PPR.

Follow the procedure outlined in the applicable appendix (referenced in Table 5-5).


5.4.16 Determine the Percent Titratable Acidity [Schedule I, PPR] Return to Index

This task applies to:

• canned sauerkraut; and

• the following juices:

< apple juice < apple juice from concentrate < apple juice concentrate < frozen concentrated apple juice

Note: This activity does not replace pH verification for sauerkraut. pH is a critical factor for microbial stability in sauerkraut and should always be verified. Refer to Task 5.4.18 for pH verification.

Titratable acidity is a measurement of all the acids in a food. In food products, like any other solution, acids exist in two forms: “free” as ions or “in use” by buffering systems. Titration involves adding a strong base to the sample, to deplete the free ions. To compensate and maintain a certain pH, the buffering system frees up more hydrogen ions. As the titration continues, all of the acid in the product reacts with the strong base and the buffering ability is depleted. The total titratable acidity (total amount of acid in the product) can be calculated using the known strength of the base and the amount of base added.

In processed products, titratable acidity is generally an indication of quality rather than safety. In apple juice, the amount of acid balances the sweetness, without being excessively tart. In sauerkraut, a lack of acidity makes the product bland, while too much makes it unpalatable.

Follow the procedure outlined in Appendix 5H.


5.4.17 Verify the Size Classification for Certain Vegetables [Schedule VI, PPR] Return to Index

This task applies to the vegetables listed in Table 5-6 (1st column) when the label contains one of the statements prescribed in Schedule VI of the PPR (2nd column):

Table 5-6: Vegetables subject to size classification

Vegetables subject to size classification Statements prescribed by Schedule VI,

PPR

Asparagus (tips or spears): canned or frozen

Small, Medium or Large




Beans (green or wax): canned or frozen Size 1, 2, 3, 4, 5 or 6; Small, Medium, Large or Extra Large

Beans (lima): canned or frozen Tiny, Midget, Small, Medium or Large

Brussel spouts (frozen) (Size classification is optional)

Baby, Small, Medium, Large

Carrots (frozen): • cut carrots - baby whole style • cut carrots - whole style • whole baby carrots • whole carrots

Very Small, Small, Petite, Regular, Medium, Large or Extra Large

Peas: canned or frozen Size 1, 2, 3, 4 or 5; Small, Medium or Large

Potatoes (whole white): canned or frozen Tiny, Midget, Small, Medium or Large

As specified in Subsection 40.(1) of the PPR, the size classification declaration must be indicated on the label in one of the following manners:

a) The statements prescribed by Schedule VI, PPR (see Table 5-6);

b) The statement « assorted sizes” or “mixed sizes”, when the product is a combination or mixture of at least 2 sizes; or

c) The statement « ungraded as to size”, when the product is not size graded.

It is unnecessary to verify size classification for products with a label that:

• declares the optional statement « assorted sizes”, “mixed sizes” or « ungraded as to size”.

• does not declare a size classification. This constitutes a labelling non-compliance (except for frozen Brussel sprouts where the size designation is optional). Refer to Chapter 3 - Label Verification.

Note: Size classification is not related to the grade requirements for size and shape uniformity. These grade requirements are evaluated in task 5.4.13.4 and relate to Schedule I, PPR.

In the “Sizing” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically, as a sub-title) the size classification claimed.

For each sample taken, measure the size of the vegetable pieces using a caliper, an aggregate area chart, a sizing ring or a mesh sizing screen. Refer to Schedule VI of the PPR which contains procedures specific to each product. In general, the easiest way to evaluate size is to find and measure the largest and the smallest vegetable pieces in each can or package.


If all the vegetable pieces in a sample meet the requirements of the declared size designation, the sample is compliant. Place a checkmark in the applicable column of the Inspection and Grading Report (CFIA / ACIA 0989).

If one or more vegetable piece(s) in a sample do not meet the requirements of the




declared size designation, the sample is non compliant. Record (vertically) the sub-title “# of pieces > size declared” and/or “# of pieces < size declared” (as applicable) and record the number of non compliant pieces in the applicable columns of the grading report (see example in task 5.4.13.4).



< the acceptance number prescribed for the sample size in Appendix 5A, the lot meets the size classification requirements.

> the acceptance number prescribed for the sample size in Appendix 5A, the lot does not meet the size classification requirements. Record the non-conformity in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).


5.4.18 Verify the pH Return to Index

This task applies to the following foods when packed in hermetically sealed containers and stored at room temperature:

• acidified low acid foods (see section 5.4.18.3); • foods near the pH limit of 4.6 (see section 5.4.18.4); and • certain fruit and fruit products having a low acidity (see section 5.4.18.5).

The pH values for hundreds of foods are listed in the pH Values of Various Foods (see the hyperlink in section 5.3.3).

The pH measures the chemical activity of the hydrogen ions (H+) in solution. The pH is measured on a 14-point scale (0 to 14). The fact that the pH depends on the activity of the hydrogen ions infers that it depends on several other factors such as the influence of the solvent, the temperature or the pressure. Most commonly, the pH measures the acidity or the basicity of a solution. So, in an aqueous environment at 25°C, a solution with a pH:

< 7 is acidic (the lower the pH, the higher the acidity) = 7 is neutral > 7 is basic or alkaline (the higher the pH, the higher the alkalinity)

As shown in Figure 5-7, calculation of pH uses an inverse logarithm, which means:

i) a one-point change in pH represents a 10-fold change in hydrogen ion concentration; and ii) a lower pH value indicates there are more hydrogen ions (the product is more acidic)


.



Figure 5-7: Scale of hydrogen ion concentration

For foods that will be packed in hermetically sealed containers and stored at room temperature, the pH can be a critical factor to assure food safety. The next sections explain the safety of products based on their acidity. As shown in figure 5-8, the danger zone is located between a pH 4.6 and 10.

Figure 5-8 : pH Scale

5.4.18.1 High Acid Foods Return to Index

High acid foods have a pH of 4.6 or less. The high pH does not allow the growth of pathogenic bacteria (safety) and also discourages chemical reactions (quality). Usually, these foods are minimally processed and they rely on the low pH to ensure product safety. Most fruits and fruit products are high acid foods. However, certain fruits or fruit products have a variable pH oscillating between the high acid and low acid ranges (see section 5.4.18.4).

5.4.18.2 Low Acid Foods Return to Index

Low acid foods are foods for which any component has a pH value > 4.6 and water activity > 0.85 after thermal processing. When packed in hermetically sealed containers, these foods require extensive processing (e.g., thermal processing) to assure product safety when stored at room temperature. Most vegetables packed in hermetic containers are in this category, as well as certain fruits and fruit products (see section 5.4.18.5).

5.4.18.3 Acidified Low Acid Foods Return to Index

Acidified low acid foods have an equilibrium pH # 4.6 after the acidification process. These foods have been moved from the “low acid” range (e.g., most vegetables) to the “high acid” range by natural fermentation or the addition of acids (e.g., acetic acid, lactic acid) (see 5.4.18.1). This allows the food to be processed as a high acid food, using pH




as the critical factor to ensure product safety. If the pH is not maintained at 4.6 or lower, product safety may be compromised since pathogenic bacteria in high acid foods are only dormant. It is therefore important to verify the pH of acidified low acid foods.

Acidified low acid foods include pickled products (e.g., cucumbers, peppers, mushrooms), relishes, chutneys, some types of olives and sauerkraut.

a) Fresh Pack Products

To make these products, fresh vegetables are combined with a brine (e.g., vinegar, salt, sugar, spices, seasoning), heat-treated and then left to acidify in the final package. Some pickles, relishes and chutneys fall into this group.

b) Fermented Products

To make these products, fresh vegetables are left to acidify by fermentation in bulk (e.g., barrels, totes, silos) and then packed in the final package in either the original brine or a new brine. Once in the final package, the product is either heat-treated for shelf stability or kept refrigerated. This “traditional” pickling method is used for products such as sauerkraut.

c) Olives

Olives can be preserved using one of three methods: pickling, dry-curing and heat treated (canned):

i) Pickled olives

• Spanish- or Greek-styles, Manzanilla, Kalamata, etc. • naturally fermented • green or black • packed in brine • preserved by acidification (pH between 3,2 and 4,4)

ii) Dry-cured olives

• Moroccan, Greek-style, etc. • dehydrated with granular salt (not brined) • black • packed dry (no container size requirement) • preserved by low water activity (Aw < 0.85)

iii) Canned olives

• California ripe, etc. • black • packed in liquid • preserved by thermal processing (commercial sterility of a low acid food)

Because the first type of olives (pickled) is the only one preserved by acidification, it is the only one that requires pH verification.

5.4.18.4 Foods Near the pH Limit of 4.6 Return to Index

The acidity of some products may vary due to varietal characteristics, growing conditions, or other factors. The normal pH of products listed in Table 5-7 fluctuates between the “high acid” and “low acid” ranges. It is important to verify the pH of these products when




they have been processed as high acid foods.

Table 5-7: Products near the pH limit of 4.6

Canned Product pH

Mangosteen 4.5 - 5.0

Persimmon 4.4 - 4.7

Pineapple 3.3 - 5.2

Mango 3.9 - 4.6

Tomato 3.5 - 4.9*

* Tomatoes are considered high acid up to a pH of 4.7.

5.4.18.5 Low Acidity of Certain Fruit/Fruit Products Return to Index

Most fruits are high acid foods, however, a few other fruits (e.g., some tropical fruits) are low acid foods (see Table 5-8). These low acid fruits are infrequently canned, but occasionally you may find their juices canned. These juices need acidification or another preservation method (e.g., thermally processed as a low acid food) to ensure product safety. Therefore, the pH of these juices should be verified and interpreted according to the type of process used to prepare them.

Table 5-8: Low Acid Fruits and Fruit Products

Product pH

Cactus juice 4.7

Chrysanthemum drink 6.5

Guava nectar 5.5

Jackfruit 4.8 - 6.8

Jujube 5.2

Loquat 5.1

Lychee 4.7 - 5.0

Melons (e.g., Casaba, Honeydew, Persian) 5.8 - 6.7

Papaya 5.2 - 6.0

Rambutan 4.7

5.4.18.6 pH Methodology Return to Index

There are several ways to measure pH in foods. The potentiometric and colorimetric methods are the most common.

a) Potentiometric Method:

This method uses a pH meter containing pH electrode(s) connected to a potentiometer. The measure is made by calibrating the equipment and immersing the electrode in the sample.

To obtain reliable results, the electrode(s) and potentiometer must be maintained, operated and stored according to the manufacturer’s recommendations. It is very




important to follow the manufacturer’s directions since each pH meter has its characteristics (ex: 30 minute warmup, calibrating the thermal compensator, the calibration with a buffer solution, etc.).

The directions for use should be available to inspectors at all times in the laboratory.

The main characteristics of this method are as follows:

• pH meters with separate or combined electrodes • voltage measures the pH • more expensive, quick, less portable and very accurate • quantitative, objective measurements that are quite reliable • excellent for verifying pH of foods

b) Colorimetric Method:

This method uses colour indicators which change colour at restricted pH intervals. Although this method can be applied in solution, we use indicator papers called pH strips. These paper strips are soaked with a mixture of colour indicators. When dipped for a few seconds in a solution, the strip changes color based on the pH of the sample. This helps determine the approximate pH of the sample by comparing it to a standard colour chart.

The main characteristics of this method are as follows:

• pH strips (litmus paper) and indicator solutions (e.g., bromophenol blue) • a change in colour measures the pH • cheap, quick, portable • qualitative, subjective measurements makes it less reliable than the

potentiometric method • best used only as quick screening tools • not recommended when the pH is above 4.0

5.4.18.7 Measure and Interpret the pH Return to Index

Inspectors most often use pH strips or a pH meter to measure the pH of processed products (for screening purposes). In certain cases, samples are sent to the laboratory to obtain official pH results.

A) pH Strips

For quick screening purposes, use pH strips to determine if the pH is below or above 4.0:

i) Select samples at least 24 hours old to ensure they have reached their final equilibrium pH. Because the samples are at equilibrium, the pH of the brine and the solids are equal.

ii) In the “Food safety” column of the Inspection and Grading Report (CFIA / ACIA 0989), record “pH” as the sub-title.

iii) For each sample, dip the pH strip a few seconds in the liquid portion of the sample. When the strip changes color, compare the colour with the standard colour chart. Record the result in the “Food safety” column of the Inspection and Grading Report (CFIA / ACIA 0989).





If all samples have a pH # 4.0, the samples are compliant and the lot meets the pH requirements. Proceed to the next applicable task.

If one or more samples have a pH > 4.0, use a pH meter to measure the pH (see part B). If a pH meter is not available, send samples to the laboratory (see part C).

B) pH Meter

For a more precise screening, use a pH meter:

i) Select samples at least 24 hours old to ensure they have reached their final equilibrium pH.

ii) Measure the temperature of the samples to make sure they are at room temperature.

iii) Calibrate the pH meter according to the manufacturer’s instructions.

iv) In the “Food safety” column of the Inspection and Grading Report (CFIA / ACIA 0989), record “pH” as the sub-title.

v) Measure the pH of the brine for each sample and record the result in the “Food safety” column of the Inspection and Grading Report (CFIA / ACIA 0989).


If all samples have a pH # 4.6, the samples are compliant and the lot meets the pH requirements. Proceed to the next applicable task.

If one or more samples have a pH > 4.6, consult the manufacturer or importer to determine if pH is a critical factor in the manufacturing process:

• If the pH is not a critical factor, the samples are compliant and the lot meets the pH requirements. Proceed to the next applicable task.

• If the pH is a critical factor or if this information is not immediately available:

< Detain the suspect lot(s) (for instructions, see Chapter 11 -Enforcement and Compliance). Record the detention number in the “Detention Tag No.” section of the Inspection and Grading Report (CFIA / ACIA 0989);

< Send 5 samples to the laboratory (see part C).

Tips for using pH meters:

• Always follow the manufacturer’s instructions for proper use, calibration, maintenance and storage.

• Rinse the electrode with distilled water before and after each use. If the product is oily, rinse the electrode first with ethanol, then with distilled water.

• If the meter is slow to respond, renew the electrode by immersing it in 0.1




Molar HCl for two 1-minute intervals, rinsing with distilled water between immersions. If the response time does not improve, replace the electrode.

• Always replace a damaged or non-responsive electrode.

• Check the expiry date of your buffers and discard if expired.

• Most manufacturers recommend storing the electrode in either distilled water or buffer solution to keep them hydrated.

C. Laboratory Samples

To obtain official pH results:

• Send 5 unopened samples to the laboratory for validation of pH, water activity and salt content as per sampling plan F220 (for domestic products) or F221 (for imported products); and

• Record the sample number in the “Lab Sample ID No.” section of the Inspection and Grading Report (CFIA / ACIA 0989). If no sample numbers are assigned to you in the Processed Products - Product Sampling Plans, contact your Processed Products Program Specialist.

Laboratory Results

If the Job Assessment on the Laboratory Report of Analysis is:

< “Satisfactory” and all other tasks are satisfactory, release the product from detention. Record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989) or attach a copy of the Notice of Release from Detention (CFIA / ACIA 3257) to the grading report. Proceed to task 5.5.

< “Unsatisfactory”, the lot fails. Record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989). Proceed to task 5.6.

5.4.19 Check for Extraneous Material Return to Index

This task applies to all foods.

Extraneous material is any matter, excluding microorganisms, that may be found in a food and is foreign to that food.

There are over 25 different methods for determining extraneous material, specific to both products and type of material. Official analysis of extraneous material are usually performed by a CFIA laboratory.

Perform an initial screening for extraneous material on each sample. In most cases, it is sufficient to gently sort through the product while it is in the tray and visually search for any extraneous material. It may be necessary to strain some products (e.g., those that have not already been strained, especially opaque liquids) to help separate out any extraneous material.

Under the “Food Safety” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically) the sub-title “exempt from extraneous material ”.





If extraneous material is not found, the sample is compliant. Place a checkmark “Food Safety” column of the Inspection and Grading Report (CFIA / ACIA 0989). If all samples are compliant, the lot meets the requirements. Proceed to task 5.5.

If extraneous material is found in one or more samples, proceed to task 5.4.19.1.

5.4.19.1 Procedure to Follow When Extraneous Material is Found Return to Index

When extraneous material is found, follow the procedures summarized in Figures 5-9 and 5-10. These procedures take into account the severity of consequences (harmful vs non-harmful), the likelihood of occurrence (avoidable - unavoidable) and Health Canada’s Policy on Injurious Extraneous Material from the Field Compliance Guide (see Appendix 5I).

Harmful vs Non-harmful

The severity of consequences depends on:

• The characteristics of the extraneous material such as: composition (glass, plastic, metal), dimensions, hardness, sharpness (spherical, rectangular, cutting, sharp), consistency (stiff or warping), etc.

• The consumer targeted by the product (child, adult, elderly person). 80% of the foreign material ingestion occur in children.

Extraneous material is considered:

• Harmful when it is likely to cause injuries if ingested.

Examples: Glass, metal, hard plastics, jewelry, stones, wood

• Non-Harmful when it is not likely to cause injury, but still affects quality and aesthetics.

Examples: Soft plastic, hair, insects, leaves, dirt

Avoidable vs Unavailable

The degree of control which can be exercised on the risk depends on the implementation of measures to prevent and eliminate the risk. The nature and the quantity of extraneous materials which can be tolerated are specific to each product. The presence of extraneous materials in a product is considered:

• Avoidable when good manufacturing practices are not followed which results in excessive extraneous material in the product (inherent to the product or not).

Examples: Glass, rubber, plastics, jewelry, human hair or fingernails, rodent hair or feces, insects (storage pests, facility pests)

• Unavoidable when good manufacturing practices are followed and extraneous material is present in quantity lower than what can be removed from a product, or what can penetrate in a product.

Examples: Blueberry stems on blueberries, dirt on potatoes, sand in spinach, field insect fragments in raspberries, occasional pits and pit fragments in fruit, other plant material or food particles, even though the manufacturer applied control




measures to eliminate extraneous material.

Note: Fruit and vegetable skin or peel is not generally considered to be extraneous material since it is edible.

Health Canada’s Guidelines for the General Cleanliness of Food, outlines the tolerances applicable to microbial and extraneous matter contaminations in certain food (the reference to the document is in section 5.3.3 above).

Examples:

• Beverages (including glass particles in juices)

• Cherries (brined, glacé, maraschino) for presence of insect damage, dead mites, mould and/or pit fragments.

To evaluate pit fragments in canned peaches, proceed to Appendix 5J. If peach pit fragments > 2 mm are found, complete Worksheet 5J-1: Dangerous Peach Pit Fragments, in order to supplement the Inspection and Grading Report (CFIA / ACIA 0989). Send a copy of the worksheet to the Processed Products Program Specialist.

Record the presence of all extraneous material (and specify if it is harmful/non-harmful; avoidable/unavoidable) in the “Food Safety” column and/or in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989), as space permits. Exception: non-harmful unavoidable extraneous material assessed and recorded as part of task 5.4.13.4 (grading the product).




Figure 5-9: Process for Evaluating the Risk Associated to Extraneous Material Found




Figure 5-10: Process for Evaluating Harmful Extraneous Matter23

2 For instructions on detentions, see Chapter 11 - Enforcement and Compliance. Record the detention number in the “Detention Tag No.” section of the Inspection and Grading Report (CFIA / ACIA 0989).

3 Obtain a sample number from your Processed Products Program Specialist. Record the sample number in the “Lab Sample ID No.” section of the Inspection and Grading Report (CFIA / ACIA 0989). If the Job Assessment on the Laboratory Report of Analysis is:

• “Satisfactory” and all other tasks are satisfactory, release the product from detention. Record this in the “Remarks” section of the grading report or attach a copy of the Notice of Release from Detention (CFIA / ACIA 3257) to the grading report.

• “Unsatisfactory”, the lot fails. Record this in the “Remarks” section of the grading report.




5.5 INSPECTION RESULTS Return to Index

Review the results of all tasks recorded on the Inspection and Grading Report (CFIA / ACIA 0989) and the analytical results of samples sent to the laboratory (if any):

If the lot meets all the requirements of each assessed task, the inspection results are satisfactory. Select the « Lot Accepted » box and proceed to task 5.7.

If the lot does not meet one or more of the requirements of each assessed task, the inspection results are unsatisfactory. Select the « Lot Rejected » box and proceed to task 5.6.

5.6 UNSATISFACTORY INSPECTION RESULTS Return to Index

Take appropriate action based on the nature of the non-compliance. For guidance, refer to Chapter 11 - Enforcement and Compliance or consult with your Supervisor.

For food safety issues and other complex issues (e.g., issues that may lead to a food recall or legal action), inform your Supervisor. Depending on the issue, you, or your Supervisor, can consult the Program Officer, Processed Products Program Specialist, Investigation Specialist and\or Regional Recall Coordinator for further guidance.

5.7 COMPLETE AND DISTRIBUTE THE INSPECTION REPORTS Return to Index

5.7.1 Complete the Inspection and Grading Report (CFIA / ACIA 0989)

By this time, the outcome of the inspection (i.e., “Lot Accepted / Lot Rejected) as well as the results from all applicable tasks should be recorded in the appropriate sections of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: The following parts of the Inspection and Grading Report are no longer used:

• the “Fill” columns (i.e., sub-columns ”Full”, “Slack Filled” and “Low Drained Weight”), near the top left corner;

• the “Weight represented in kg” section, near the bottom left corner; and • the sections “Frequency”, “Product Rating”, “Demerit Points” and “Demerit Index“,

near the bottom right corner.

Sign and date each copy of the report. Proceed to task 5.7.2

5.7.2 Complete the Inspection Report Return to Index

Summarize the verification findings on the Inspection Report. For all non-compliance issues, request a written corrective action plan from the regulated party (within a specified time frame). Sign and date each copy of the report. Proceed to task 5.7.3.

5.7.3 Distribute the Reports Return to Index

If the report is given to the regulated party at the end of your visit you have them sign all copies. Otherwise, if it is sent by mail, fax or email , include a covering letter asking them to return a signed copy of the report within one week. Distribute copies as specified on the bottom of the report and keep a copy for your files.

Note: Do not provide any completed worksheets to the regulated party.




Appendix 5A

Return to Index

SAMPLE SIZES AND ACCEPTANCE NUMBERS FOR GRADES AND STANDARDS VERIFICATIONS

This appendix is part of task 5.4.3.

TABLE 5A-I: Canned Processed Products, Sold by Volume, Consisting of Readily Separable Pieces

Container Size (Net Volume)

Inspection Lot Size (Number of Containers)

Group 1: # 398 mL (# 14 fl oz)

3,600 or less

3,601 -14,400

14,401 -48,000

48,001 -96,000

96,001 -156,000

156,001 -228,000

228,001 -300,000

300,001 -420,000

Over 420,000

Group 2: > 398 mL and # 1.36 L (>14 fl oz and #48 fl oz)

2,400 or less

2,401 -12,000

12,001 -24,000

24,001 -48,000

48,001 -72,000

72,001 -108,000

108,001 -168,000

168,001 -240,000

Over 240,000

Group 3: > 1.36 L and # 3.58 L (>48 fl oz and #126 fl oz)

1,200 or less

1,201 -7,200

7,201 -15,000

15,001 -24,000

24,001 -36,000

36,001 -60,000

60,001 -84,000

84,001 -120,000

Over 120,000

Group 4: > 3.58 L and # 22.75 L (> 126 fl oz and # 5 gal)

200 or less

201 -800

801 -1,600

1,601 -2,400

2,401 -3,600

3,601 -8,000

8,001 -16,000

16,001 -28,000

Over 28,000

Group 5: > 22.75 L (> 5 gallons)

25 or less

26 -80

81 -200

201 -400

401 -800

801 -1,200

1,201 -2,000

2,001 -3,200

Over 3,200

Single Sampling Plans

Sample Size 3 6 13 21 29 38 48 60 72

Acceptance Number 1 0 1 2 3 4 5 6 7 8

The inspector shall assess, in the case of: • Groups 1, 2 and 3: the entire contents • Groups 4 and 5: minimum 1 kg (2.2 lbs) of the contents (depending on the density of the product, 1 kg is approximately 1litre)

To decrease the sample sizes ranging between 6 and 72 samples, the multiple sampling plan may be used (see Table 5A-IV).

1 If the number of samples which are non-compliant for one or more of the evaluated tasks is: < the acceptance number prescribed for the sample size, the lot is accepted; or > the acceptance number prescribed for the sample size, the lot is rejected.

CHAPTER 5 GRADES AND STANDARDS Appendix 5A



Return to Index

TABLE 5A-II: Frozen Processed Products, Sold by Weight, Consisting of Readily Separable Pieces

Container Size (Net Weight)

Inspection Lot Size (number of containers)

Group 1: # 454 g (# 1 pound)

2,400 or less

2,401 -12,000

12,001 -24,000

24,001 -48,000

48,001-72,000

72,001 -108,000

108,001 -168,000

168,001 -240,000

Over 240,000

Group 2: > 454 g and # 1.81 Kg (> 1 lb and # 4 lbs)

1,800 or less

1,801 -8,400

8,401 -18,000

18,001 -36,000

36,001 -60,000

60,001 -96,000

96,001 -132,000

132,001 -168,000

Over 168,000

Group 3: > 1.81 Kg and # 4.54 Kg

(> 4 lbs and # 10 lbs)

900 or less

901 -3,600

3,601 -10,800

10,801 -18,000

18,001 -36,000

36,001 -60,000

60,001 -84,000

84,001 -120,000

Over 120,000

Group 4: > 4.54 Kg and # 45.36 Kg (> 10 lbs and # 100 lbs)

200 or less

201 -800

801 -1,600

1,601 -2,400

2,401 -3,600

3,601 -8,000

8,001 -16,000

16,001 -28,000

Over 28,000

Group 5: > 45.36 Kg (> 100 lbs)

25 or less

26 -80

81 - 200

201 -400

401 -800

801 -1,200

1,201 -2,000

2,001 -3,200

Over 3,200


Sample Size 3 6 13 21 29 38 48 60 72


The inspector shall assess, in the case of: • Groups 1, 2 and 3: the entire contents • Groups 4 and 5: minimum 1.5 kg (3 lbs) of the contents.






Return to Index

TABLE 5A-III: Canned or Frozen Processed Products, Sold by Weight or Volume, in a Comminuted, Fluid, or Homogeneous State

Container Size (Net Weight or Volume)

Inspection Lot Size (number of containers)

Group 1: # 340 g (# 12 oz) # 341 mL (# 12 fl oz)

5,400 or less

5,401 -21,600

21,601-62,400

62,401 -112,000

112,001-174,000

174,001 -240,000

240,001 -360,000

360,001 -480,000

Over 480,000

Group 2:

> 340 g and #1.70 Kg (> 12 oz and # 60 oz) > 341 mL and # 1.70 L (>12 fl oz and # 60 fl oz)

3,600 or less

3,601 -14,400

14,401 -48,000

48,001 -96,000

96,001 -156,000

156,001 -228,000

228,001 -300,000

300,001 -420,000

Over 420,000

Group 3: > 1.70 Kg and # 4.54 Kg (> 60 oz and # 160 oz)

> 1.70 L and # 4.54 L (>60 fl oz and #160 fl oz)

1,800 or less

1,801 -8,400

8,401 -18,000

18,001 -36,000

36,001 -60,000

60,001 -96,000

96,001 -132,000

132,001 -168,000

Over 168,000

Group 4: > 4.54 Kg and # 45.36 Kg (> 160 oz and # 100 lbs)

> 4.54 L and # 45.5 L (>160 fl oz and #10 gal)

200 or less

201 -800

801 -1,600

1,601 -3,200

3,201 -8,000

8,001 -16,000

16,001 -24,000

24,001 -32,000

Over 32,000

Group 5: > 45.36 Kg (100 lbs) > 45.5 L (10 gallons)

25 or less

26 - 80

81 - 200

201 -400

401 - 800

801 -1,200

1,201 -2,000

2,001 -3,200

Over 3,200


Sample Size 3 6 13 21 29 38 48 60 72


The inspector shall assess, in the case of: • Groups 1 and 2: the entire contents • Groups 3 to 5: minimum 500 g (16 oz) or 500 mL (16 fl oz) of the contents (depending if the product is sold by weight or by volume)






Return to Index

TABLE 5A-IV: Multiple Sampling Plan Comparable to the Single Sampling Plans Listed in Tables 5A-I to 5A-III

1

Sin

gle

S

am

plin

g P

lan

Number of Samples, n

6 13 21 29 38 48 60 72

Acceptance Number

1 2 3 4 5 6 7 8

Multiple

Sampling Plan 2

nc

4 6 8

c

0 0 1

r

2 2 2

nc

8 10 12 14

c

0 0 1 2

r

3 3 3 3

nc

10 14 18 22 26

c

0 1 1 2 4

r

3 4 4 5 5

nc

12 16 20 24 28 32 36

c

0 0 1 2 3 3 5

r

4 4 5 5 6 6 6

nc

14 20 26 32 38 44

c

0 0 1 2 3 6

r

4 5 6 6 7 7

nc

16 24 32 40 48 56

c

0 1 2 3 4 7

r

4 5 6 8 8 8

nc

18 28 38 48 58 68

c

0 1 2 3 4 8

r

5 6 7 8 8 9

nc

22 32 42 52 62 72 82

c

0 1 2 3 5 6 9

r

5 7 8 9

10 10 10

1 The sample sizes (n) and acceptance numbers are determined using Table 5A-I, 5A-II or 5A-III (as applicable).

2 As explained in task 5.4.3 of this chapter, you can use the multiple sampling plan to reduce the sample sizes prescribed by the single sampling plan.

Legend: nc: Cumulative sample sizes c: Acceptance numbers r: Rejection numbers

Acceptance Criteria for the Multiple Sampling Plan: If the number of non-compliant samples is: (i) < the acceptance number (c) prescribed for the cumulative sample size (nc), the lot is accepted. (ii) > the rejection number (r) prescribed for the cumulative sample size (nc), the lot is rejected. (iii) between the acceptance number (c) and rejection number (r) prescribed for the cumulative sample size (nc), take additional

samples so that the cumulative sample size (nc) is equal to the next largest cumulative sample size in the plan. Determine if the lot is accepted or rejected by applying the procedures outlined in (i) and (ii). Increase the cumulative sample size until lots are determined accepted or rejected.




References for Tables 5A-I to 5A-IV: Canada Gazette Part II. Vol. 121. No 14 (8 / 7 / 87)




Appendix 5B

Return to Index

DETERMINATION OF DRAINED WEIGHTS OF CANNED FRUITS AND VEGETABLES Except for Canned Tomatoes (see Appendix 5C)


Equipment • a circular sieve having:

i) a screen with 8 meshes to the inch (Tyler series, sieve no. 8 or U.S. series, sieve no. 8); and ii) a surface large enough to hold the contents of the sample.

• a dish large enough for the sieve to fit into and to hold the drained liquid or packing medium

• a drip tray large enough for the sieve to fit into

• a scale to accurately weigh the sample and the dish with the drained liquid or packing medium

Sample Size

Refer to Appendix 5A - Sample Sizes and Acceptance Numbers for Grades and Standards Verifications.

Procedure

1. Place the sieve in a clean drip tray, place both on the scale and tare the scale.

2. Remove the sieve from the drip tray and place into the empty dish. Gently pour the contents of the opened container evenly over the screen of the sieve, then:

i) turn halves of peaches, pears or other fruit having concave surfaces so that the concave surfaces face downward on the screen to facilitate draining;

ii) allow the container and its contents to drain into the dish for 30 seconds;

iii) place the sieve with the drained product in the drip tray and weigh to determine the net drained weight; and

iv) record the results in the “Drained weight” column of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: Do not discard the drained product or the liquid, as they may be required for other tasks in this chapter.

3. Repeat the procedure for each sample.

4. Calculate the average drained weight of all samples. Record the results in the “Drained Weight” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

CHAPTER 5 GRADES AND STANDARDS Appendix 5B



Acceptance Criteria

The drained weight results of individual samples are not assessed separately.

The lot meets the drained weight requirements if the calculated average meets or exceeds the regulatory minimum prescribed for the product in Schedule IV, Table I, PPR.

Note: For canned fruits listed in part A of Table I that are packed in unsweetened juice, use the drained weight requirements listed for fruits packed in water.

If the lot does not meet the drained weight requirements, indicate it in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: One of the corrective action options for the regulated party is to label the product as “contents x per cent slack filled” [Part IV, subsection 31(w), PPR] or as “x% short drained weight” or “x% less than minimum drained weight” where x is the calculated percent “shortage” found.

References

• Schedule IV, Table I, PPR: minimum drained weight requirements prescribed for the product.

• USDA Grading Manuals, various products and 21 CFR Ch. 1

• AOAC Official Method 968.30: Canned Vegetable Drained Weight Procedure. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.42.1.01

• AOAC Official Method 920.149: Preparation of Fruit Test Sample. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.37.1.07




Appendix 5C

Return to Index DETERMINATION OF PERCENT DRAINED SOLIDS


1) DETERMINATION OF PERCENT DRAINED SOLIDS IN CANNED TOMATOES

Equipment

• a circular sieve having a screen made of wire of a uniform thickness of 0.054-inch (1.4 mm) diameter and so woven as to form openings of 0.446 inch (11.3 mm) by 0.446 inch (11.3 mm), and a diameter of:

< 8 inches where the sample is packed in a 796 mL (28 fluid ounce) container or smaller; or < 12 inches where the sample is packed in a container larger than 796 mL (28 fluid ounces).

Note: The dimensions described above correspond to a U.S. Series No. 2 sieve.

• two dishes large enough for the sieve to fit into and to hold the juice drained from the tomatoes

• a scale to accurately weigh the dish, the sample, the empty container and the drained tomatoes

Sample Size


Procedure

Worksheet 5C-1 (at the end of this Appendix) can be used to help calculate the percent drained solids. During Task 5.4.7, the gross weights of the samples should already have been measured and recorded on the worksheet.

a) Determine the net weight of the drained solids:

i) Place an empty dish and the circular sieve on the scale and press the “tare” button. ii) Remove the circular sieve, place it over the other dish and gently pour the contents of the opened

container evenly over the screen of the sieve. iii) Without shifting the tomatoes, incline the sieve to facilitate draining of the juice. iv) Allow the container and the tomatoes to drain into the dish for 30 seconds. v) Remove the sieve containing the tomatoes and place it back on the scale in the empty dish. vi) Record the net weight of the drained solids on the worksheet.

Note: Do not discard the drained product or the liquid, as they may be required for other tasks in this chapter.

b) Wash and dry the empty container, weigh it (along with the lid and label) and record the weight on the worksheet.

c) Calculate the total net weight using the following formula and record the results on the worksheet.

Total Net Weight = Gross Weight - Weight of the Empty Container

CHAPTER 5 GRADES AND STANDARDS Appendix 5C



d) Calculate the percent drained solids using the following formula:

Net Weight of Drained Solids Percent Drained Solids = X 100

Total Net Weight

Record the results on the worksheet and in the “% drained solids” column of the Inspection and Grading Report (CFIA / ACIA 0989).

e) Repeat the procedure for each sample.

f) Calculate the average percent drained solids of all the samples. Record the result on the worksheet and in the “% drained solids” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria

The percent drained solids results of individual samples are not assessed separately.

The lot meets the drained solids requirement if the average percent (%) drained solids meets or exceeds the regulatory minimum (Schedule I, Table I, Section 52, PPR).

If the lot does not meet the percent drained weight requirements, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: One of the corrective measures option for the regulated party is to label the product as “contents per cent slack filled” or “container per cent short weight” [Part IV, Paragraph 31(w), PPR].

References

• Schedule I, Table I, Section 52, PPR

• AOAC Official Method 968.30: Canned Vegetables Drained Weight Procedure. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.42.1.01

• USDA Grading Manual - Canned Tomatoes (including Stewing Tomatoes) and 21 CFR Ch. 1

2) DETERMINATION OF PERCENT DRAINED SOLIDS IN CANNED BEANS WITH PORK, BEANS WITH PORK AND TOMATO SAUCE OR VEGETARIAN BEANS Return to Index

Equipment

i)

a circular sieve having:

a screen with 8 meshes to the inch (Tyler series, sieve no. 8 or U.S. Series, sieve no. 8); and ii)

•

a surface large enough to hold the contents of the sample.

• a dish large enough to hold the drained solids

• a scale to accurately weigh the sample and the dish with the drained solids

Sample Size Refer to Appendix 5A - Sample Sizes and Acceptance Numbers for Grades and Standards Verifications.




Procedure

Worksheet 5C-1 (at the end of this Appendix) can be used to help calculate the percent drained solids. During Task 5.4.7, the gross weights of the samples should already have been measured and recorded on the worksheet.

a) Determine the net weight of the drained solids:

i) Pour the contents of the opened container evenly onto the screen of the sieve. ii) Wash the contents free of sauce with a gentle stream of warm water (# 60OC). iii) Allow to drain 5 minutes. iv) Gently tap the sieve to release entrapped water. v) Discard the liquid. vi) Place the clean empty dish on the scale and press the “tare” button. vii) Transfer the washed drained solids to the dish on the scale and weigh. viii) Record the net weight of the drained solids on the worksheet.

b) Wash and dry the empty container, weigh it (along with the lid and label) and record the weight on the worksheet.

c) Calculate the total net weight using the following formula and record the results on the worksheet.

Total Net Weight = Gross Weight - Weight of the Empty Container

d) Calculate the percent drained solids using the following formula:

Net Weight of Drained Solids Percent Drained Solids = X 100

Total Net Weight

Record the results on the worksheet and in the “% Drained solids” column of the Inspection and Grading Report (CFIA / ACIA 0989).

e) Repeat the procedure for each sample.

f) Calculate the average percent drained solids of all the samples. Record the result on the worksheet and in the “% drained solids” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria

The percent drained solids results of individual samples are not assessed separately.

The lot meets the drained solids requirements if the calculated average meets or exceeds 60%, as required by sections 28 and 29, Schedule II, PPR.

If the lot does not meet the percent drained solids requirements, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: One of the corrective measures option for the regulated party is to label the product as “contents per cent slack filled” [Part IV, Paragraph 31(w), PPR], or as “x% short drained weight”, “x% short drained solids” or “x% less than minimum drained weight”, where x is the calculated percent “shortage” found.




References

• Beans with pork and Beans with pork and tomato sauce: Schedule II, Section 28, PPR

• Vegetarian beans: Schedule II, Section 29, PPR

• AOAC Official Method 968.30: Canned Vegetables Drained Weight Procedure. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp

• USDA Grading Manuals, various products and 21 CFR Ch. 1

• Health Protection Branch, 1981. FO-20: Determination of drained solids of beans with pork or beans and pork and beans or vegetarian beans. In: Compendium of Methods for Chemical Analysis of Foods, Ottawa


|



Inspector, Date:

Establishment Name: Registration #:

Establishment Address: Net Quantity:

Common Name of the Product: Lot Code:

Brand Name: Lot Size:

|

3) WORKSHEET 5C-1: PERCENT DRAINED SOLIDS Return to Index

Nov. 24/09

Column I Column II [Task 5.4.7]

Column III [Step (a)]

Column IV [Step (b)]

Column V [Step (c)]

Column VI [Step (d)]

Sample #

Gross Weight

(g)

Net Weight of Drained Solids

(g)

Weight of Empty

Container

(g)

Total Net Weight

Column II -Column IV

(g)

% Drained Solids

Column III x 100 Column V

(%)

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

Step (f) Average Percent Drained Solids

Grade Found:

Note: The worksheet is also available in Excel format where columns V and VI are automaticallycalculated and populated.




Appendix 5D

Return to Index

DETERMINATION OF FRUIT OR VEGETABLE PROPORTIONS

This appendix is part of task 5.4.13.3.

1) DETERMINATION OF FRUIT OR VEGETABLE PROPORTIONS IN CANNED FRUIT COCKTAIL AND CANNED MIXED VEGETABLES (MACEDOINE)

Equipment

• a clean dish (large enough for the individual types of fruit or vegetable to fit into)

• a scale to accurately weigh the samples and the dish

Sample Size


Procedure

a) Record the total product drained weight of each sample in column II of Worksheet 5D-1 (the drained weight was measured in task 5.4.11 and recorded in the “Drained weight” column of the Inspection and Grading Report CFIA / ACIA 0989).

b) Place the clean dish on the scale and tare the scale.

c) Place all individual units of one type of fruit/vegetable from one sample into the clean dish and weigh. On Worksheet 5D-1, record the type of fruit/vegetable in column III and the drained weight for that fruit/vegetable in sub-column (A). Repeat this step for all types of fruit/vegetable within the sample and record your findings in columns IV to VIII, as applicable.

d) Repeat step (c) for each sample.

e) Calculate the percent drained weight of each type of fruit/vegetable using the following formula and record the results in the applicable sub-columns (B) of Worksheet 5D-1.

Drained Weight of the Fruit/Vegetable Percent Drained Weight = X 100

Total Product Drained Weight

f) Using the following formula, calculate the average percent drained weight of each fruit/vegetable present in all samples and record the result in the bottom row of Worksheet 5D-1.

Sum of Percent Drained Weights of the Fruit/Vegetable Average Percent Drained Weight =

Number of Samples

An example of a completed Worksheet 5D-1 is included at the end of this appendix.

Acceptance Criteria

See part 3 below.

CHAPTER 5 GRADES AND STANDARDS Appendix 5D



References

• Canned Fruit Cocktail: < Grade: Schedule I, Table I, Section 30, PPR < Drained Weight: Schedule IV, Table I, Section A-9, PPR

• Canned Mixed Vegetables: < Grade: Schedule I, Table I, Section 33, PPR < Drained Weight: Schedule IV, Table I, Section B-10, PPR




Return to Index

2) DETERMINATION OF FRUIT OR VEGETABLE PROPORTIONS IN FROZEN FRUIT COCKTAIL, FROZEN MIXED VEGETABLES AND SPECIAL BLENDS OF FROZEN VEGETABLES

Equipment • a circular sieve having:

i) a screen with 8 meshes to the inch (Tyler series, sieve no. 8 or U.S. series, sieve no. 8); and ii) a surface large enough to hold the contents of the sample.

• a drip tray large enough for the sieve to fit into and to hold the drained liquid or packing medium (if any)

• two clean dishes (dish A for the sieve to fit into and dish B for individual types of fruit or vegetable to fit into)

• a scale to accurately weigh the samples and the dishes

Sample Size


Procedure

a) Bring the samples to the appropriate temperature

i) For frozen products packed without a packing medium, allow the product to thaw so that it is free from ice crystals and the individual units can be easily separated and handled.

ii) For frozen products packed with a packing medium, thaw the product to allow draining of the liquid and separation of the fruit and vegetable pieces.

b) Tare the scale:

i) If liquid is present in the samples (either from the packing medium or the product starting to thaw), place the sieve and dish A on the scale and tare the scale.

ii) If no liquid is present in the samples, place dish A on the scale and tare the scale.

c) Determine the total product drained weight1:

i) If liquid is present in the samples, place the sieve into a drip tray and gently pour the contents of the opened container evenly over the screen of the sieve, then:

• turn halves of cherries, grapes or other fruit or vegetable having concave surfaces so that the concave surfaces face downward on the screen to facilitate draining;

• allow the container and its contents to drain into the tray for 30 seconds; and • remove the sieve from the drip tray, and place the sieve with the drained product into dish A

and weigh. Record the total product drained weight in Column II of Worksheet 5D-1.

Note: Keep the liquid portion on hand for later evaluation.

1 The term “drained weight” is used whether or not liquid is present in the samples. Technically, if no liquid is present, the weights measured in steps (c) and (e) are net weights. However, to simplify this Appendix and Worksheet 5D-1, the term “drained weight” is used.




ii) If no liquid is present in the samples, gently pour the contents of the opened container into the dish A and weigh. Record the product weight as the total product drained weight in Column II of Worksheet 5D-1.

d) Place dish B on the scale and tare the scale.

e) Place all individual units of one type of fruit/vegetable from one sample into dish B and weigh. On Worksheet 5D-1, record the type of fruit/vegetable in column III and the drained weight1 for that fruit/vegetable in the sub-column (A). Repeat this step for all types of fruit/vegetable within the sample and record your findings in columns IV to VIII, as applicable.

f) Repeat step (e) for each sample.

g) Calculate the percent drained weight of each type of fruit/vegetable using the following formula and record the results in the applicable sub-columns (B) of Worksheet 5D-1.

Drained Weight of the Fruit/Vegetable Percent Drained Weight = X 100


h) Using the following formula, calculate the average percent drained weight of each fruit/vegetable present in all samples. Record the result in the bottom row of Worksheet 5D-1.

Sum of Percent Drained Weights of the Fruit/Vegetable Average Percent Drained Weight =

Number of Samples

An example of a completed Worksheet 5D-1 is included at the end of this appendix.

Acceptance Criteria

See part 3 below.

References

• Frozen Fruit Cocktail: < Grade: Schedule I, Table II, Section 23, PPR

• Frozen Mixed Vegetables: < Grade: Schedule I, Table II, Section 27, PPR

• Special Blend of Frozen Vegetables: < Grade: Schedule I, Table II, Section 27.1, PPR

3) ACCEPTANCE CRITERIA Return to Index

Fruit cocktail (canned or frozen) must contain (by drained weight):

• peaches (minimum 30%, maximum 50%); • pears (minimum 25%, maximum 45%); • pineapple (minimum 6%, maximum 16%); and

1 The term “drained weight” is used whether or not liquid is present in the samples. Technically, if no liquid is present, the weights measured in steps (c) and (e) are net weights. However, to simplify this Appendix and Worksheet 5D-1, the term “drained weight” is used.




• grapes and/or cherries (alone or combined: minimum 2%, maximum 20%). The lot meets the requirements if:

1. All fruits required in fruit cocktail are present in the sample and declared on the label;

2. No undeclared fruit(s) are present in the sample;

3. The average percent drained weight of the individual fruit proportions (sub-columns (B), bottom row of Worksheet 5D-1) is within the range required for the individual fruits; and

4. The number of samples which are not within the range for any one or more fruits (sub-columns (B), for each sample row of Worksheet 5D-1) does not exceed the acceptance number allowed for the sample size in Appendix 5A.

In the “Other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically) the sub-title “% fruit respected”. For each sample taken, if the percentage of the fruit is:

• Compliant, place a checkmark in the applicable columns of the grading report.

• Non compliant, record (vertically), the sub-title “% fruit not respected” and place a checkmark in the applicable column of the grading report.

Mixed Vegetables (Canned or Frozen) must contain a combination of three or more vegetables for which grades are established in the PPR. The predominating vegetable must not exceed 60% of the total product by drained weight.

The lot meets the requirements if:

1. No declared vegetable(s) missing from the sample;

2. No undeclared vegetable(s) present in the sample;

3. The average percent drained weight of the individual vegetable proportions (sub-columns (B), bottom row of Worksheet 5D-1) does not exceed by more than 5% any vegetable listed before it in the list of ingredients; and

4. The number of samples for which the predominating vegetable exceeds 60% (sub-columns (B), for each sample row of Worksheet 5D-1) does not exceed the acceptance number allowed for the sample size in Appendix 5A.



• Non compliant, record (vertically), the sub-title “% fruit not respected” and place a checkmark in the applicable column of the grading report.

Special Blend of Frozen Vegetables must contain one or more vegetables for which grades are established and one or more vegetables for which grades are not established in the PPR.




The lot meets the requirements if:

1. No declared vegetable(s) missing from the sample;

2. No undeclared vegetable(s) present in the sample; and

3. The average percent drained weight of the individual vegetable proportions (sub-columns (B), bottom row of Worksheet 5D-1) does not exceed by more than 5% any vegetable listed before it in the list of ingredients.



• Non compliant, record (vertically), the sub-title “% fruit not respected”and place a checkmark in the applicable column of the grading report.




Examples of completed Worksheet 5D-1:

Example 1: The fruits listed on the label of a 2.84 L can of fruit cocktail are: peaches, pears, grapes, pineapple, cherries.

I

Sample

#

II

TotalProductDrainedWeight

(g)

III1st fruit/vegetable

declared:

IV2nd fruit/vegetable

declared:

Vrd fruit/vegetable

declared:

VI4th fruit/vegetable

declared:

VII5th fruit/vegetable

declared:

VIII6th fruit/vegetable

declared:

IX


(%)

Peaches Pears Grapes Pineapple Cherries N/A

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

(A)

DrainedWeight

(g)

(B)

DrainedWeight

(%)

1 1800 720 40 774 43 198 11 720 4(a)

36 2 100

2 1797 826.6 46 646.9 36 179.7 10 125.8 7 18 1 100

3 1804 793.8 44 433 24(a)

234.5 13 288.6 16 54.1 3 100

4 1800 720 40 648 36 234 13 90 5(a)

108 6 100

5 1799 647.6 36 827.5 46(a)

126 7 108 6 90 5 100

6 1802 702.8 39 450.5 25 198.2 11(a) 252.3 14 198.2 11(a)

100

40 35 11 9 5 100 Average % Drained Weight:

(a) 5 out of 6 samples do not meet the % required (i.e., the % pineapple in samples #1 & 4,% pears in samples # 3 & 5, grapes/cherries combined % in sample # 6). Based on the acceptance criteria in Appendix 5A, the lot is unsatisfactory (since only one individual sample out of 6 is allowed to be out of specification).




Example 2: The vegetables listed on the label of a 2 kg bag of frozen mixed vegetables are: peas, carrots, corn, green beans.

I

Sample

#

II


(g)

III 1st fruit/vegetable

declared:

IV 2nd fruit/vegetable

declared:

Vrd fruit/vegetable

declared:

VI 4th fruit/vegetable

declared:

VII 5th fruit/vegetable

declared:

VIII 6th fruit/vegetable

declared:

IX


(%)

Peas Carrots Corn Green Beans N/A N/A

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

(A)

Drained Weight

(g)

(B)

Drained Weight

(%)

1 2005 1203 60 401.1 20 140.4 7 260.7 13 100

2 2004 1202 60 541.1 27 60.1 3 200.4 10 100

3 2008 1105 55 481.9 24 160.6 8 261.1 13 100

4 2004 1403 70(a)

400.8 20 80.1 4 120.2 6 100

5 2007 903.1 45 702.4 35 80.2 4 321.1 16 100

6 2011 1207 60 502.7 25 100.6 5 201.1 10 100

58 26 5(b)

11(b)

100

(a) The % peas in sample # 4 exceeds 60% by drained weight of the total product. However, according to Appendix 5A, one individual sample out of 6 is allowed to be out of specification. If this was the only issue, the lot would be considered satisfactory.

Average % Drained Weight:

(b) The average content of the green beans is 6% more than the content of corn. Therefore, the lot is unsatisfactory.

|




Sept 18, 2009 Inspector: Date:

Name of Establishment: Registration No:

Address of Establishment: Net Quantity:

Name of the Product: Lot Code:

Brand Name: Lot Size:

I

Sample

#

II


(g)

III1st fruit/vegetable

declared:

IV2nd fruit/vegetable

declared:

Vrd fruit/vegetable

declared:

VI4th fruit/vegetable

declared:

VII5th fruit/vegetable

declared:

VIII6th fruit/vegetable

declared:

IX


(%)(A)

DrainedWeight

(g)

(B)DrainedWeight

(%)

(A)DrainedWeight

(g)

(B)DrainedWeight

(%)

(A)DrainedWeight

(g)

(B)DrainedWeight

(%)

(A)DrainedWeight

(g)

(B)DrainedWeight

(%)

(A) DrainedWeight

(g)

(B)DrainedWeight

(%)

(A) DrainedWeight

(g)

(B)DrainedWeight

(%)

1 100

2 100

3 100

4 100

5 100

6 100

7 100

8 100

9 100

10 100

11 100

12 100

13 100

Average % Drained Weight: 100

Return to Index 4) WORKSHEET 5D-1: FRUIT or VEGETABLE PROPORTIONS IN FRUIT COCKTAIL, MIXED VEGETABLES and SPECIAL BLEND OF FROZEN VEGETABLES

Notes: 1) The term “drained weight” is used whether or not liquid was originally present in the samples. 2) The worksheet in is also available in Excel format where sub-columns (B) are calculated and populated automatically.




Appendix 5E

Return to Index

DETERMINATION OF THE PERCENT SOLUBLE SOLIDS OF JUICE OR SYRUP IN CANNED FRUITS AND CANNED SWEET POTATOES


Equipment

• a refractometer (Abbé, hand-held or other)

• a high speed blender (if necessary, see Step 5)

• an eyedropper to load the refractometer

• a thermometer

Sample Size


Procedure

1. In the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically, as the sub-title) the % soluble solids required for the juice or syrup identification name declared on the label.

Example : For canned apricots in light syrup, record 15% # x < 19%.

2. Allow the product to come to room temperature.

3. Calibrate the refractometer, following the manufacturer’s instructions.

4. When using the refractometer in step 5 below, be sure to correct your readings to 20 EC, if necessary for your refractometer (follow the manufacturer’s instructions). Do not correct for acidity.

5. Determine the production date.

Products 15 days or older are considered to have reached an equilibrium between the liquid and solids portions. Products under 15 days must be artificially equilibrated.

6. For products packed for:

Less than 15 days

- In containers of 540 mL (19 fl oz) or less:

i) Inspect the contents for extraneous material (e.g., pits, rocks). If any extraneous material is found, remove it (to avoid damaging the blender blades) and refer to Task 5.4.19 for follow-up;

ii) Homogenize the contents in a blender;

iii) Transfer the a few drops of slurry to the refractometer and measure the percent soluble solids (oBrix). Record your findings in the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989);

iv) Clean the refractometer with distilled water and soft, non-abrasive wipes (such as

CHAPTER 5 GRADES AND STANDARDS Appendix 5E



KimWipesTM); and

v) Repeat the steps for all samples taken.

- In containers larger than 540 mL (19 fl oz):

Use only 540 mL (19 fl oz) of the product. Ensure that the proportions of solids to liquids corresponds to the net and drained weight proportions prescribed in Schedule IV of the PPR [Table 1(A) for canned fruits or Table 1(D) for canned sweet potatoes].

Follow steps i) to v) as described above for containers of 540 mL (19 fl oz) or less.

15 days or more

i) Stir the contents to homogenize the syrup;

ii) Transfer a few drops of syrup to the refractometer and measure the percent soluble solids. Record your findings in the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989);

iii) Clean the refractometer with distilled water and soft, non-abrasive wipes (such as KimWipesTM); and

iv) Repeat the steps for all samples taken.

7. Calculate the average percent soluble solids of all the samples. Record your findings in the “Syrup/Brine/Juice” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria

The lot meets the requirements if all three conditions are met:

I) The average percent soluble solids falls within the cut-out range prescribed in Schedule IV, Table III of the PPR, for the type of packing medium specified on the label.

Examples:

• The average soluble solids content of Canned Sweet Cherries declaring “Heavy Syrup” must be at least 19% and less than 25% [Schedule IV, Table III, Item 1, Product (16), PPR].

• The average soluble solids content of Canned Fruit Cocktail declaring “Light Syrup” must be at least 14% and less than 18% [Schedule IV, Table III, Item 2, Product (2), PPR].

II) No sample has a percent soluble solids value lower than the minimum value of the next lower cut-out range. If no lower range exists, no sample has a percent soluble solids value more than 1% lower than the minimum cut-out range prescribed.

Examples:

• No sample of Canned Sweet Cherries declaring “Heavy Syrup” can have a soluble solids content below 15%, the minimum established for “Light Syrup”.

• No sample of Canned Fruit Cocktail declaring “Light Syrup” can have a soluble solids content below 10%, the minimum established for “Slightly Sweetened Water”.

• For products declaring “Packed in (name of Fruit or Fruits) Juice (or Juice from Concentrate)”, no sample can be below 4%.

CHAPTER 5 GRADES AND STANDARDS Appendix 5E



III) No sample has a percent soluble solids value higher than the maximum value in the next higher cut-out range. If no higher range exists, no sample has a percent soluble solids value more than 1% higher than the maximum cut-out range prescribed.

Examples:

• No sample of Canned Sweet Cherries declaring “Heavy Syrup” can have a soluble solids content above 35%, the maximum for “Extra Heavy Syrup”.

• No sample of Canned Fruit Cocktail declaring “Light Syrup” can have a soluble solids content above 23%, the maximum for “Heavy Syrup”.

• For products declaring “Extra Heavy Syrup”, no sample can exceed 36%, except for Maraschino Cherries which has no prescribed maximum [Schedule IV, Table III, Item 3, Product (1), PPR].

Note: For products declaring “Packed in (name of the Fruit or Fruits) Juice (or Juice from Concentrate)”, there is no prescribed maximum. This applies only when unsweetened juice or unsweetened juice from concentrate is used. If sweetened juice or sweetened juice from concentrate is used, one of the other syrup names must be applied.

Example: If “Grapefruit Packed in Grapefruit Juice” had a soluble solids content of 12%, the description “Packed in Grapefruit Juice” would be correct if unsweetened grapefruit juice was used. However, if sweetened grapefruit juice was used, the appropriate description would be “Packed in Slightly Sweetened Fruit Juice” [Schedule IV, Table III, Item 1, Product (18), PPR].

If the lot does not meet the percent soluble solids required for the type of packing medium specified on the label, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: One of the corrective measures option for the regulated party is to re-label the product to reflect the correct type of packing medium specified for the cut-out range found during the inspection.

References

• Schedule IV, Table III, PPR - Range of Cut-out Strength of Juice or Syrup for Canned or Frozen Fruit and Canned Sweet Potatoes -Percent Soluble Solids

• AOAC Official Method 932.12: Solid (Soluble) in Fruits and Fruit Products (Refractometer Method). In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.37.1.15

• USDA Technical Inspection Procedure - Brix Measurement




Appendix 5F

Return to Index

DETERMINATION OF THE PERCENT SOLUBLE SOLIDS OF JUICE OR SYRUP IN FROZEN FRUIT


Equipment


• a high speed blender


• a thermometer

Sample Size


Procedure

1. In the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (vertically, as the sub-title) the % soluble solids required for the juice or syrup identification name declared on the label.

Example : For frozen apricots in light syrup, record 15% # x < 19%.

2. Thaw the product to room temperature in its original container.

3. For containers:

• of 500 g or less, blend the entire contents of the container in a blender; or

• larger than 500 g, stir the contents to obtain a uniform distribution, take a 500 g sample and blend the sample in a blender.


5. Transfer the a few drops of the slurry to the refractometer and measure the percent soluble solids. Be sure to correct your readings to 20 EC, if necessary for your refractometer (follow the manufacturer’s instructions). Do not correct for acidity. Record your findings in the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989).

6. Clean the refractometer with distilled water and soft, non-abrasive wipes (such as KimWipesTM).

7. Repeat Steps 4 to 6 for all samples taken.


CHAPTER 5 GRADES AND STANDARDS Appendix 5F



Acceptance Criteria

The lot meets the requirements if all three conditions are met:

I) The average percent soluble solids falls within the cut-out range prescribed in Schedule IV, Table III of the PPR, for the type of packing medium specified on the label.

Examples:

• The average soluble solids content of Frozen Sweet Cherries declaring “Heavy Syrup” must be at least 19% and less than 25% [Schedule IV, Table III, Item 1, Product (16), PPR].

• The average soluble solids content of Frozen Peaches declaring “Light Syrup” must be at least 14% and less than 18% [Schedule IV, Table III, Item 2, Product (5), PPR].

II) No sample has a percent soluble solids value lower than the minimum value of the next lower cut-out range. If no lower range exists, no sample has a percent soluble solids value more than 1% lower than the minimum cut-out range prescribed.

Examples:

• No sample of Frozen Sweet Cherries declaring “Heavy Syrup” can have a soluble solids content below 15%, the minimum established for “Light Syrup”.

• No sample of Frozen Peaches declaring “Light Syrup” can have a soluble solids content below 10%, the minimum established for “Slightly Sweetened Water”.

• For products declaring “Packed in (name of Fruit or Fruits) Juice (or Juice from Concentrate)”, no sample can be below 4%.

III) No sample has a percent soluble solids value higher than the maximum value in the next higher cut-out range. If no higher range exists, no sample has a percent soluble solids value more than 1% higher than the maximum cut-out range prescribed.

Examples:

• No sample of Frozen Sweet Cherries declaring “Heavy Syrup” can have a soluble solids content above 35%, the maximum for “Extra Heavy Syrup”.

• No sample of Frozen Peaches declaring “Light Syrup” can have a soluble solids content above 23%, the maximum for “Heavy Syrup”.

• For products declaring “Extra Heavy Syrup”, no sample can exceed 36%, except for Maraschino Cherries which has no prescribed maximum [Schedule IV, Table III, Item 3, Product (1), PPR].

Note: For products declaring “Packed in (name of the Fruit or Fruits) Juice (or Juice from Concentrate)”, there is no prescribed maximum. This applies only when unsweetened juice or unsweetened juice from concentrate is used. If sweetened juice or sweetened juice from concentrate is used, one of the other syrup names must be applied.

Example: If “Grapefruit Packed in Grapefruit Juice” had a soluble solids content of 12%, the description “Packed in Grapefruit Juice” would be correct if unsweetened grapefruit juice was used. However, if sweetened grapefruit juice was used, the appropriate description would be “Packed in Slightly Sweetened Fruit Juice” [Schedule IV, Table III, Item 1, Product (18), PPR].

If the lot does not meet the percent soluble solids required for the type of packing medium specified on

CHAPTER 5 GRADES AND STANDARDS Appendix 5F



the label, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

Note: One of the corrective measures option for the regulated party is to re-label the product to reflect the correct type of packing medium specified for the cut-out range found during the inspection.

References

• Schedule IV, Table III, PPR - Range of Cut-out Strength of Juice or Syrup for Canned or Frozen Fruit and Canned Sweet Potatoes - Percent Soluble Solids

• AOAC Official Method 932.12: Solid (Soluble) in Fruits and Fruit Products (Refractometer Method). In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.5-49





Appendix 5G

Return to Index DETERMINATION OF THE PERCENT SOLUBLE SOLIDS IN

JAMS, JELLIES, JUICES and OTHER PRODUCTS


Refer to Table 5G-1 for a complete list of products, PPR references and soluble solids minima.

Equipment


• a blender (if necessary, see Step 3)


• a thermometer

Sample Size


Procedure

1. In the “Syrup/Brine/Juice” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (as the sub-title) the % soluble solids (oBrix) required by the standard of identity of the product.

Example : For strawberry jam, record $ 66 % (oBrix)

2. Allow the product to come to room temperature.


4. Stir the contents to homogenize the product (blend if necessary). For containers:

• of 500 g or less, use the entire container; or

• larger than 500 g, stir the contents to obtain a uniform distribution and take a 500 g sample.

5. Transfer the a few drops of the product to the refractometer and measure the percent soluble solids. Be sure to correct your readings to 20 EC, if necessary for your refractometer (follow the manufacturer’s instructions). Do not correct for acidity. Record your findings in the “Syrup/Brine/Juice” column of the Inspection and Grading Report.

6. Clean the refractometer with distilled water and soft, non-abrasive wipes (such as KimWipesTM).

7. Repeat Steps 4-6 for all samples taken.


Acceptance Criteria

The lot meets the soluble solids requirements if the average percent soluble solids meets or exceeds the Regulatory minimum (see Table 5G-1).

If the lot does not meet the percent soluble solids requirements, record this in the “Remarks” section of

CHAPTER 5 GRADES AND STANDARDS Appendix 5G



the Inspection and Grading Report (CFIA / ACIA 0989).

References

• For all products, the PPR references are listed in Table 5G-1.

• AOAC Official Method 932.12 & 920.149: Solid (Soluble) in Fruits and Fruit Products (Refractometer Method). In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp.5-49


CHAPTER 5 GRADES AND STANDARDS Appendix 5G



Table 5G-1: Soluble Solids Requirements for Products other than Canned or Frozen Fruits and Canned Sweet Potatoes

Products PPR Reference Min. % Soluble Solids*

Apple Juice Schedule I, Table I, paragraphs 3.(3)(b) and 3.(4)(b)

11.5 (Canada Fancy) 10.5 (Canada Choice)

Apple Juice from Concentrate Schedule I, Table I, subsection 5.(3) 11.5 (Canada Fancy) 10.5 (Canada Choice)

Apple Sauce (sweetened only) Schedule I, Table I, subsection 6.(2) 18 (filtrate)

Apricot Nectar Schedule II, paragraph 40.(b)(ii) 13

Citrus Marmalade (with or without Pectin)

Schedule II, paragraph 4.(1)(b) and subparagraph 4.(2)(b)(ii)

65

Concentrated Apple Juice Schedule I, Table I, subsection 4.(1) 68

Concentrated Grape Juice, Grape Juice Concentrate

Schedule II, subsection 15.(c) 30

Cranberries, Cranberry Sauce Schedule II, subsection 10.(b) 40

Cranberry Jelly, Jellied Cranberries Schedule II, subsection 9.(b) 40

Frozen Concentrated Apple Juice (when reconstituted)

Schedule I, Table II, subsection 4.(2) 11.5 (Canada A) 10.5 (Canada B)

Frozen Concentrated Orange Juice (when reconstituted)

Schedule I, Table II, paragraphs 27.2.(4)(f), 27.2.(5)(f), 27.2.(6)(f)

11.8 (Canada A) 10.6 (Canada B) 9.7 (Canada C)

Fruit Peel, Cut Mixed Peel Schedule II, subsection 19.(b) 68

Glace Fruit, Cut Mixed Fruit Schedule II, subsection 18.(b) 68

Grape Juice (white or otherwise) Schedule II, subparagraphs 14.(1)(d)(i) and 14.(1)(d)(ii)

14 (white) 15 (otherwise)

Grape Juice from Concentrate (white or otherwise)

Schedule II, paragraphs 16.(c)(i) and 16.(c)(ii)

15 (white) 16 (otherwise)

Jams (any type) Schedule II, subparagraphs 2.(1)(b)(ii), 2.(2)(b)(ii) and 2.(3)(b)(iii)

66

Jellies (with or without Pectin) Schedule II, paragraph 3.(1)(b) and subparagraph 3.(2)(b)(ii)

62

Peach Nectar or Pear Nectar Schedule II, paragraph 40.1.(b)(ii) 13

Pie Fillers, Pie Filling Schedule II, paragraph 21.(b)(i) and (ii)

20 (apple or pumpkin) 30 (other)

Preserves (conserves) Schedule II, subsection 6.(b) 60

Prune Nectar Schedule II, subsection 41.(d) 18.5

Sweetened Frozen Concentrated Orange Juice (when reconstituted and prior to sweetening)

Schedule II, subsection 44.(a) (refers to the Grade C requirements for FCOJ)

9.7

* Measured by refractometer, at 20EC, uncorrected for acidity.




Appendix 5H

Return to Index

DETERMINATION OF THE PERCENT TITRATABLE ACIDITY


1) DETERMINATION OF THE PERCENT TITRATABLE ACIDITY IN APPLE JUICE AS MALIC ACID

Equipment and Materials

• 50 mL buret calibrated to 0.5 mL graduations

• funnel, pump or other equipment for adding NaOH solution to buret

• 5 mL pipette for collecting sample liquid

• eyedropper for indicator solution

• 125 mL Erlenmeyer flasks

• 0.1 N (0.1 molar) sodium hydroxide (NaOH) solution (certified)

• phenolphthalein indicator

Note: Check the expiry date of your solutions and discard if expired.

Sample Size


Procedure

a) In the “Other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (as the sub-title) the percentage of malic acid required by the grade declared on the apple juice label.

Example : For Canada Choice apple juice, record malic acid $ 0.30 and # 0.80 %.

b) Transfer 5 mL of apple juice to an Erlenmeyer flask, dilute to the 50 mL graduation with distilled water and add 2 drops of phenolphthalein.

c) Note the starting volume of NaOH in the buret.

d) Add NaOH to the apple juice, a drop at a time, gently swirling the contents of the flask. When the pink colour stays for 30 seconds, stop titrating. Hold the flask up against a white background (piece of paper) to be certain the pink colour remains.

e) Record the end volume of NaOH in the buret and subtract it from the start volume.

start volume - end volume = volume used

f) To convert to % malic acid, multiply the volume of NaOH used by 0.134.

(volume used)(0.134) = % Titratable Acidity as malic acid

Example: (4.5 mL)(0.134) = 0.60 % malic acid

Record the result in the “Other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989).

CHAPTER 5 GRADES AND STANDARDS Appendix 5H



g) Repeat Steps (b) to (f) for all samples taken

h) Calculate the average percent malic acid of all samples. Record your findings in the “Other tests” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria

The lot meets the malic acid requirements if the average percent malic acid is within the following ranges:

• For Canada Fancy: • Apple Juice: $ 0.35% and # 0.70%; • Low Acid (mellow) Apple Juice*: $ 0.35% and # 0.50%

• For Canada Choice: • Apple Juice: $ 0.30% and # 0.80%; • Low Acid (mellow) Apple Juice*: $ 0.30% and # 0.50%

* This is based on the Record of Decision “Low Acid Claim on Apple Juice” that allows less acidic apple juice to be labelled as “low acid” or “mellow”.

If the lot does not meet the percent malic acid requirements, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

References

• Apple juice: Schedule I, Table I, Paragraphs 3.(3)(c), 3.(4)(c) and Subsection 3.(6), PPR

• Apple juice from concentrate : Schedule I, Table I, Subsection 5.(3), PPR

• Concentrated apple juice: Schedule I, Table I, Subsection 4.(2), PPR

• Frozen concentrated Apple juice: Schedule I, Table II, Subsection 4.(2), PPR

• AOAC Official Method 942.15 & 920.149: Acidity (Titrable) of Fruit Products. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp. 37.1.37 & 5-35

• « US Standards for Grades of : Canned Sauerkraut, Bulk Sauerkraut and Canned Apple Juice »

• CFIA Record of Decision “Low Acid Claim on Apple Juice”,

2) DETERMINATION OF THE PERCENT TITRATABLE ACIDITY IN SAUERKRAUT AS LACTIC ACID Return to Index

Equipment and Materials

• 50 mL buret calibrated to 0.5 mL graduations

• funnel, pump or other equipment for adding NaOH solution to buret

• 5 mL pipette for collecting sample liquid

• eyedropper for indicator solution

• 125 mL Erlenmeyer flasks

• 0.1 N (0.1 molar) sodium hydroxide (NaOH) solution (certified)

• phenolphthalein indicator

CHAPTER 5 GRADES AND STANDARDS Appendix 5H



Note: Check the expiry date of your solutions and discard if expired.

Sample Size


Procedure

a) In the “Other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989), record (as the sub-title) the percentage of lactic acid required for sauerkraut (i.e., malic acid $ 1 %).

b) Transfer 5 mL of sauerkraut brine/liquid to an Erlenmeyer flask, dilute to the 50 mL graduation line with distilled water and 2 drops of phenolphthalein.

c) Note the starting volume of NaOH in the buret.

d) Add NaOH to the brine/liquid, a drop at a time, gently swirling the contents of the flask. When the pink colour stays for 30 seconds, stop titrating. Hold the flask up against a white background (piece of paper) to be certain the pink colour remains.

e) Record the end volume of NaOH in the buret and subtract it from the start volume.

start volume - end volume = volume used

f) To convert to % lactic acid, multiply the volume of NaOH used by 0.180.

(volume of NaOH used)(0.180) = % Titratable Acidity as lactic acid

Example: (10 mL)(0.180) = 1.8 % lactic acid

Record the result in the “Other tests” column of the Inspection and Grading Report (CFIA / ACIA 0989).

g) Repeat Steps (b) to (f) for all samples taken.

h) Calculate the average percent lactic acid of all samples. Record your findings in the “Other tests” column (under the individual samples) of the Inspection and Grading Report (CFIA / ACIA 0989).

Acceptance Criteria

The lot meets the lactic acid requirements if the average percent lactic acid is at least 1%.

If the lot does not meet the percent lactic acid requirements, record this in the “Remarks” section of the Inspection and Grading Report (CFIA / ACIA 0989).

References

• Sauerkraut: Schedule I, Table I, Subsection 48.(1), PPR.

• AOAC Official Method 942.15 & 920.149: Acidity (Titrable) of Fruit Products. In: AOAC International, Official Methods of Analysis of AOAC International (2005), 18th Ed. pp. 37.1.37 & 5-35

• « US Standards for Grades of : Canned Sauerkraut, Bulk Sauerkraut and Canned Apple Juice »




Appendix 5I

Return to Index

FIELD COMPLIANCE GUIDE

INJURIOUS EXTRANEOUS MATERIAL

This appendix is part of task 5.4.19.1.

Background

This document is intended to provide compliance guidance in the priority area of injurious extraneous material. It applies to all foods containing extraneous particles of a type which could cause a personal injury.

GUIDANCE

This policy applies only to complaint investigations or inspections that have:

a) identified the extraneous on a material and judged the material to be an injury risk because of its hardness, sharpness, size or shape;

b) verified that the product was contaminated at the manufacturing level and not during the distribution, retail or consumer levels (see the Verification Guidance section below). If tampering and sabotage is suspected, refer to the Food Investigation and Response Manual;

c) established a potential for risk to consumers.

When a complaint investigation or findings during an inspection satisfy the above criteria, review the information to determine the potential threat based on the type of product and size of the extraneous material. The threat posed is determined as follows:

High

Infant food containing injurious extraneous material of any size, including small particles less than 2 mm.

or

Beverages containing injurious extraneous material 2 mm or larger in size in any one dimension.

Medium

Food other than infant food or beverages, containing injurious extraneous material 2 mm or larger in size in any one dimension.

Low

All food other than infant food containing injurious extraneous material less than 2 mm in size in all dimensions.

CHAPTER 5 GRADES AND STANDARDS Appendix 5I



RECOMMENDED ACTION

High

Product is considered in violation of Section 4(a) of the Food and Drugs Act (i.e., contains a harmful substance). Contact the Area Recall Coordinator. The manufacturer should recall the product to the retail level.

Medium

Product is considered in violation of Section 4(a) of the Food and Drugs Act (i.e., contains a harmful substance). Contact the Area Recall Coordinator. The manufacturer should recall the product to the retail level.

Low

Take appropriate compliance action based on a judgement of the presence of unsanitary conditions (Sections 4(e) and 7), previous compliance history of the firm involved and choice of compliance strategies available.

Evaluate, where possible, manufacturing practices to ensure that possible contamination is being controlled. Products packaged in glass containers should be processed using adequate procedures to prevent glass contamination and no unnecessary glass, pins, thumb tacks, etc. should be present in any manufacturing facility.

VERIFICATION GUIDANCE

Every complaint alleging contamination of a product with extraneous material should be investigated to determine the evidence available to prove or verify contamination. In most cases verification will require additional investigation, because continuity is lost as soon as the complainant opens a jar or package and discovers extraneous material. The following comments may assist in verification, depending on individual circumstances:

Investigation with the Consumer

Obtain as much detail as possible surrounding the discovery by the complainant of the extraneous material. Information such as the details of preparation, including the cooking containers and serving dishes or glassware used can assist in establishing the probability of contamination outside of the home.

Assess the credibility of the complainant and the circumstances surrounding the alleged contamination. Document the facts dealing with this assessment.

Obtain, if possible, exhibits of the contamination, the container and the lid for consideration of forensic type examination.

Examination of Product and Exhibits

Examine the product to determine if the contaminant could have been added after manufacture. Analysis or observation of injurious extraneous material in a closed, sealed container verifies contamination at the manufacturing level. Observation of the object tightly molded or imbedded in the food is an indication that the contamination occurred during manufacturing.

Examine packaging for holes that would suggest evidence of extraneous material entry after packaging.

Try to match the extraneous material with utensils, equipment or other objects in the place of manufacture.

Sampling and Analysis

CHAPTER 5 GRADES AND STANDARDS Appendix 5I



If the preceding investigations are inconclusive, product analysis is required.

In most cases of extraneous material contamination we are dealing with a very low defect rate, and there is no practical sample size that will afford an acceptable level of confidence that the product is satisfactory or not. Therefore, sample the largest number of samples as is practical and bias the sampling by selecting product closely associated with the complainant sample. For example, product from the same retailer, from neighboring retailers, from the same distributor, etc.

Pursue non-destructive examination techniques (candling, examination with metal detectors, or the use of fluoroscopic/X-ray) to permit the examination of the largest number of samples as possible. 500 samples is a generally acceptable sample size in these situations. If none of the product examination techniques can be used, laboratory analysis is indicated.

Discuss with the laboratory the type of contamination you are targeting and pursue a custom analysis designed to detect the targeted contaminant as efficiently and expeditiously as possible.

If there is any suggestion of product tampering and sabotage, refer to the Food Investigation Response Manual.

Reference

HPB Field Compliance Guide 90-2, Revised CFIA October 3, 2002.




Appendix 5J

Return to Index

POLICY FOR PIT FRAGMENTS IN CANNED PEACHES This appendix is part of task 5.4.19.1.

These guidelines are to be used in addition to the Field Compliance Guide on Injurious Extraneous Material (see Appendix 5I). Even though pit fragments are considered natural and intrinsic components of peaches, they may meet the criteria for injurious extraneous material. Injurious extraneous material is defined as a material judged to be an injury risk because of its hardness, sharpness, size or shape. To be considered as injurious extraneous material, it also has to be verified that the food product was contaminated at the manufacturing level and not during the distribution, retail or consumer levels. In addition, a potential for risk to consumers has to be established1.

The types of injuries that can be caused by the presence of pit fragments in canned peaches include injury to the gums, lips and teeth that can result from physical damage (cuts, breakage), in addition to other types of injury such as choking.

These guidelines apply to hard and sharp pit fragment(s) larger than or equal to ($) 2.0 mm which are found in canned peaches. Product found to have such size fragments would be considered out of compliance with section 4(a) of the Food and Drugs Act.

“Hard” pit fragment means pits or pieces of pit that are firm, solid, and do not crush or crumble under pressure applied by fingertips.

“Sharp” pit fragments means pits or pieces of pit having a thin edge or a point able to cut or pierce which can cause injuries to teeth, gum, and intestinal lining.

Three different shapes of pit fragments are commonly found:

“Shark Tooth” “Pointed” “Sharp / Cutting Edge”

Analysis for the presence of pit fragments should be done with 5 cans (or all available cans if less than 5) of an identified code from the manufacturer, retailer or distributor. Only hard and sharp pit fragments, either attached to the flesh of the peach or floating in the syrup, should be scored against the tolerances outlined in Table 5J-1.

1 Field Compliance Guide on Injurious Extraneous Material: The policy applies only to investigations or inspections that have: a) identified the extraneous material and judged the material to be an injury risk because of its hardness, sharpness, size or shape; b) verified that the product was contaminated at the manufacturing level and not during the distribution, retail or consumer levels; c) established a potential for risk to consumers.

CHAPTER 5 GRADES AND STANDARDS Appendix 5J



Table 5J-1 : Pit Fragment Acceptance Criteria

Size of Pit Fragment $ 2 and < 5 mm $ 5 and # 7 mm > 7 mm

Maximum Number of Fragments/Can 3 fragments 1 fragment 0 fragment

Acceptable Number of Cans with Fragments 2 cans (out of 5) 5 cans (out of 5) 0 can

Lots are found to be acceptable if they meet all criteria listed in the Table above.

Complete Worksheet 5J-1: Dangerous Peach Pit Fragments, to supplement the Inspection and Grading Report (CFIA / ACIA 0989). Send a copy of the worksheet to the Processed Products Program Specialist.

When there is a report of injury, the health risk identified represents a situation where there is reasonable probability that the consumption/exposure to a food will cause temporary or non-life threatening health consequences, or where the probability of serious adverse consequences is considered remote. Such situations would be considered a Health Risk 2.

Appropriate action(s) should be taken in a timely manner to prevent exposure of the population to the product and to prevent further distribution of the product. Follow-up action should try to determine the cause of the problem and determine if appropriate and timely corrective measures have been taken.

Where there is no report of injury, this represents a situation where there is reasonable probability that the consumption/exposure to a food is not likely to result in any adverse health consequence. Such situations would be considered a Health Risk 3. The situation identified may be an indication of a breakdown in Good Manufacturing Practices (e.g., sanitation, quality issues, etc.) or some other relevant factor.

Follow-up action should try to determine the cause of the problem and determine if appropriate and timely corrective measures have been taken.

CHAPTER 5 GRADES AND STANDARDS Appendix 5J



Nov 24/09 |Inspector: Date:

Establishment Name: Registration #:

Establishment Address:

Name of the Product: Country of Origin:

Brand Name: Net Quantity:

Reason for Evaluation: Part of the grade verification Lot Size:

Consumer/trade complaint IMS #:

Can # Lot Code

Indicate the size (in mm)of eachhard and sharp pit fragment found:

> 2 and < 5 mm > 5 and < 7 mm > 7 mm

1

2

3

4

5

COMMENTS:

FINAL ASSESSMENT:For Health and Safety Purposes: Satisfactory Unsatisfactory

For Grading Purposes: Satisfactory Unsatisfactory

Return to Index

WORKSHEET 5J-1: DANGEROUS PEACH PIT FRAGMENTS

CHAPTER 5 GRADES AND STANDARDS

Documents