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[Code of Federal Regulations] [Title 21, Volume 2] [CITE: 21CFR145]

TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION PART 145CANNED FRUITS

Subpart A - General Provisions Sec. 145.3 Definitions.

For the purposes of this part:

(a) The term corn sirup means a clarified, concentrated aqueous solution of the products obtained by the incomplete hydrolysis of cornstarch, and includes dried corn sirup. The solids of corn sirup and of dried corn sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.

(b) The term dextrose means the hydrated or anhydrous, refined monosaccharide obtained from hydrolyzed starch.

(d) The term glucose sirup means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.

(e) The term invert sugar sirup means an aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash, and which is colorless, odorless, and flavorless, except for sweetness.

(f) The term sugar means refined sucrose.

(g) The terms edible organic acid and edible organic salt refer to any edible organic acid and any edible organic salt added for the purpose of flavor enhancement that either is not a food additive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act or, if it is a food additive as so defined, is used in conformity with regulations established pursuant to section 409 of the act.

(h) The term water means, in addition to water, any mixture of water and fruit juice in which the fruit juice(s) is less than 50 percent of such mixture, including any water contributed by the use of liquid nutritive carbohydrate sweeteners.

(i) The term fruit juice(s) and water means any mixture of fruit juice as herein defined and water, including any water contributed by the use of liquid nutritive carbohydrate sweeteners, in which the fruit juice(s) is 50 percent, or more, of such mixture except that water used in preparing equivalent single strength juice(s) from concentrate(s) shall not be considered to be a mixture of fruit juice and water.

(j) The term fruit juice(s) means single strength expressed juice(s) of sound, mature fruit(s). It may be fresh, frozen, canned, or made from concentrate(s). However, if it is made from concentrate(s), the juice(s) shall be reconstituted with water to not less than the soluble solids that such fruit juice had before concentration. Fruit juice(s) may be used singly or in combination. If a fruit juice(s) is used which is regulated by a standard of identity of this chapter, it shall conform to the compositional requirements prescribed by such standard prior to the addition of any sweetener which may be used.

(k) The term clarified juice means the liquid expressed wholly or in part from fruit peelings, fruit shells, fruit cores, or from the fruit flesh or parts thereof, which is clarified and may be further refined or concentrated.

(l) The term solid pack means the product contains practically all fruit with only the very little free flowing liquid that is expressed from the fruit and to which no packing media have been added.

(m) The procedure for determining the densities of the packing media means the following: The density of the packing medium, when measured 15 days or more after packing, or the density of the blended homogenized slurry of the comminuted entire contents of the container, when measured less than 15 days after canning, is determined according to "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), which is incorporated by reference, section 31. 6F011 (Solids) "By Means of the Refractometer - Official Final Action" (and sections 52.012 and 52.015) with result expressed as percent by weight of sucrose (degrees Brix) with correction for temperature to the equivalent at 20 deg.C, but without correction for invert sugar or other substances. Copies of the material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(n) The procedure for determining drained weight is as follows: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth which complies with the specifications for the No. 8 sieve set forth in the "Definitions of Terms and Explanatory Notes" of the "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (m) of this section. Carefully invert by hand all fruits having cups or cavities if they fall on the sieve with cups or cavities up. Cups or cavities in soft products may be drained by tilting sieve. Without further shifting the material on the sieve, incline the sieve at an angle of 17deg. to 20deg. to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained fruit.

(o) Compliance means the following: Unless otherwise provided in a standard, a lot of canned fruits shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (p) of this section, namely:

(1) Packing medium density. A lot shall be deemed to be in compliance for packing medium density based on the average sucrose value for all samples analyzed according to the sampling plans, but no container may have a sucrose value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists.

(2) Quality. The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans.

(3) Fill of container. A lot shall be deemed to be in compliance for fill of container (packing medium and fruit ingredient) when the number of defectives does not exceed the acceptance number (c) in the sampling plans.

(4) Drained weight. A lot shall be deemed to be in compliance for drained weight based on the average value of all samples analyzed according to the sampling plans. The sample unit shall be the entire contents of the container.

(p) The sampling and acceptance procedure means the following:

(1) Definitions - (i) Lot. A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.

(ii) Lot size. The number of primary containers or units in the lot.

(iii) Sample size. The total number of sample units drawn for examination from a lot.

(iv) Sample unit. A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.

(v) Defective. Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.

(vi) Acceptance number (c ). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.

(vii) Acceptable quality level (AQL ). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.

(2) Sampling plans: Lot size (primary containers) Size in container n 1 c 2 net weight equal to or less than 1 kg (2.2 lb) 4,800 or less132 4,801 to 24,000213 24,001 to 48,000294 48,001 to 84,000486 84,001 to 144,000849 144,001 to 240,00012613 Over 240,00020019 net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 2,400 or less132 2,401 to 15,000213 15,001 to 24,000294 24,001 to 42,000486 42,001 to 72,000849 72,001 to 120,00012613 Over 120,00020019 net weight greater than 4.5 kg (10 lb) 600 or less132 601 to 2,000213 2,001 to 7,200294 7,201 to 15,000486 15,001 to 24,000849 24,001 to 42,00012613 Over 42,00020019

1 n = number of primary containers in sample.

2 c = acceptance number.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035, Mar. 24, 1998]

Subpart B - Requirements for Specific Standardized Canned Fruits Sec. 145.110 Canned applesauce.

(a) Identity - (1) Definition. Canned applesauce is the food prepared from comminuted or chopped apples (Malus domestica Borkhausen), which may or may not be peeled and cored, and which may have added thereto one or more of the optional ingredients specified in paragraph (a)(2) of this section. The apple ingredient is heated and, in accordance with good manufacturing practices, bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, hard, or extraneous materials are removed. The food is sealed in containers. It is so processed by heat, either before or after sealing, as to prevent spoilage. The soluble solids content, measured by refractometer and expressed as percent sucrose (degrees Brix) with correction for temperature to the equivalent at 20 deg.C (68 deg.F), is not less than 9 percent (exclusive of the solids of any added optional nutritive carbohydrate sweeteners) as determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), section 22.024, "Soluble Solids by Refractometer in Fresh and Canned Fruits, Jams, Marmalades, and Preserves - Official First Action," which is incorporated by reference, but without correction for invert sugar or other substances. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(2) Optional ingredients. The following safe and suitable optional ingredients may be used:

(i) Water.

(ii) Apple juice.

(iii) Salt.

(iv) Any organic acid added for the purpose of acidification. (Organic acids generally recognized as having a preservative effect are not permitted in applesauce except as provided for in paragraph (a)(2)(viii) of this section.)

(v) Nutritive carbohydrate sweeteners.

(vi) Spices.

(vii) Natural and artificial flavoring.

(viii) Either of the following:

(a ) Erythorbic acid or ascorbic acid as an antioxidant preservative in an amount not to exceed 150 parts per million; or

(b ) Ascorbic acid (vitamin C) in a quantity such that the total vitamin C in each 113 g (4 ounces) by weight of the finished food amounts to 60 mg. This requirement will be deemed to have been met if a reasonable overage of the vitamin, within limits of good manufacturing practice, is present to insure that the required level is maintained throughout the expected shelf life of the food under customary conditions of distribution.

(ix) Color additives in such quantity as to distinctly characterize the food unless such addition conceals damage or inferiority or makes the finished food appear better or of greater value than it is.

(3) Nomenclature. The name of the food is "applesauce". The name of the food shall include a declaration indicating the presence of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product. If a nutritive sweetener as provided for in paragraph (a)(2)(v) of this section is added and the soluble solids content of the finished food is not less than 16.5 percent as determined by the method referred to in paragraph (a)(1) of this section, the name may include the word "sweetened". If no such sweetener is added, the name may include the word "unsweetened".

(4) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. However, when ascorbic acid (vitamin C) is added as provided for in paragraph (a)(2)(viii)(b ) of this section, after the application of heat to the apples, preservative labeling requirements do not apply.

(b) [Reserved]

(c) Fill of container. (1) The standard of fill of container for canned applesauce is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of containers prescribed in § 130.12(b) of this chapter; except that in the case of glass containers having a total capacity of 192 ml (6 1/2 fluid ounces) or less, the fill is not less than 85 percent.

(2) Sampling and acceptance procedure: A lot will be deemed to fall below the standard of fill when the number of "defectives" exceeds the acceptance number "c" in the sampling plans prescribed in paragraph (c)(2)(ii) of this section.

(i) Definitions of terms to be used in the sampling plans in paragraph (c)(2)(ii) of this section are as follows:

(a ) Lot. A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.

(b ) Lot size. The number of primary containers or units in the lot.

(c ) Sample size "n." The total number of sample units drawn for examination from a lot as indicated in paragraph (c)(2)(ii) of this section.

(d ) Sample unit. A container, the entire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for examination or testing as a single unit.

(e ) Defective. A container that falls below the requirement for minimum fill prescribed in paragraph (c)(1) of this section is considered a "defective."

(f ) Acceptable number "c." The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.

(g ) Acceptable quality level (AQL ). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.

(ii) Sampling and acceptance:

Acceptable quality level (AQL) 6.5 Lot size (primary containers) Size of container n 1 c 2 net weight equal to or less than 1 kg (2.2 lb) 4,800 or less132 4,801 to 24,000213 24,001 to 48,000294 48,001 to 84,000486 84,001 to 144,000849 144,001 to 240,00012613 Over 240,00020019 net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 2,400 or less132 2,401 to 15,000213 15,001 to 24,000294 24,001 to 42,000486 42,001 to 72,000849 72,001 to 120,00012613 Over 120,00020019 net weight greater than 4.5 kg (10 lb) 600 or less132 601 to 2,000213 2,001 to 7,200294 7,201 to 15,000486 15,001 to 24,000849 24,001 to 42,00012613 Over 42,00020019

1 n = number of primary containers in sample.

2 c = acceptance number.

(3) If canned applesauce falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] Sec. 145.115 Canned apricots.

(a) Identity - (1) Ingredients. Canned apricots is the food prepared from mature apricots of one of the optional styles specified in paragraph (a)(2) of this section, which may be packed as solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Apricot pits, except in the cases of unpeeled whole apricots and peeled whole apricots, in a quantity not more than 1 apricot pit to each 227 grams (8 ounces) of finished canned apricots.

(v) Apricot kernels, except in the cases of unpeeled whole apricots and peeled whole apricots, and except when optional ingredient under paragraph (a)(4) of this section is used.

(vi) Ascorbic acid in an amount no greater than necessary to preserve color.

Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Optional styles of the apricot ingredient. The optional styles of the apricot ingredient referred to in paragraph (a) of this section are peeled or unpeeled:

(i) Whole.

(ii) Halves.

(iii) Quarters.

(iv) Slices.

(v) Pieces or irregular pieces.

Each such ingredient, except in the cases of unpeeled whole apricots and peeled whole apricots, is pitted.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.

(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:

(a ) When the density of the solution is 10 percent or more but less than 16 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(b ) When the density of the solution is 16 percent or more but less than 21 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(c ) When the density of the solution is 21 percent or more but less than 25 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(d ) When the density of the solution is 25 percent or more but not more than 40 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "apricots". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice Added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with Vinegar" or "Seasoned with Apricot Kernels". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) through (iv), inclusive, of this section are used, such words may be combined as for example, "Seasoned with Cider Vinegar, Cloves, Cinnamon Oil and Apricot Kernels".

(ii) The style of the apricot ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium as used in paragraphs (a)(3)(i) and (ii) of this section, preceded by "In" or "Packed in" or the words "solid pack", where applicable, shall be included as part of the name or in close proximity to the name of the food, except that pieces or irregular pieces shall be designated "Pieces", "Irregular pieces", or "Mixed pieces of irregular sizes and shapes". The style of the apricot ingredient shall be preceded or followed by "Unpeeled" or "Peeled", as the case may be. "Halves" may be alternatively designated "Halved", "Quarters" as "Quartered" and "Slices" as "Sliced". When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit".

(b ) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word "fruit" in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section, and

(c ) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words "from concentrate(s)" shall follow the word "juice(s)" in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate," as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned apricots is as follows:

(i) All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by a weight of not more than 300 grams.

(ii) In the cases of whole apricots, halves, and quarters, the weight of the largest unit in the container is not more than twice the weight of the smallest unit therein.

(iii) Not more than 20 percent of the units in the container are blemished with scab, hail injury, discoloration, or other abnormalities.

(iv) In the cases of whole apricots, halves, and quarters, all units are untrimmed, or are so trimmed as to preserve normal shape.

(v) Except in the case of mixed pieces of irregular sizes and shapes, not more than 5 percent of the units in a container of 20 or more units, and not more than 1 unit in a container of less than 20 units, are crushed or broken. (A unit which has lost its normal shape because of ripeness and which bears no mark of crushing shall not be considered to be crushed or broken.)

(2) Canned apricots shall be tested by the following method to determine whether or not they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 1 1/8 inches inside diameter, with vertical sides; or rectangular in shape, 3/4 inch by 1 inch inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 3/4 inch. Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 1/2 inch by 1 inch cannot be trimmed. Test the piece by means of a round metal rod 3/16 inch in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams. Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.

(3) If the quality of canned apricots falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of such general statement of substandard quality, the label may bear the alternative statement "Below standard in quality ______", the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (b)(1) of this section which such canned apricots fail to meet, as follows:

(i) "Not tender";

(ii) "Mixed sizes";

(iii) "Blemished";

(iv) "Unevenly trimmed";

(v) "Partly crushed or broken".

Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "apricots" and any words and statements required or authorized to appear with such name by § 145.115(a)(2).

(c) Fill of container. (1) The standard of fill of container for canned apricots is the maximum quantity of the optional apricot ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.

(2) If canned apricots fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] Sec. 145.116 Artificially sweetened canned apricots.

(a) Artificially sweetened canned apricots is the food which conforms to the definition and standard of identity prescribed for canned apricots by § 145.115(a), except that in lieu of a packing medium specified in § 145.115(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.115(a) for canned apricots having the same optional apricot ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned apricots by § 145.115(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] Sec. 145.120 Canned berries.

(a) Identity - (1) Ingredients. Canned berries is the food prepared from any suitable variety of one of the optional berry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, and may contain one or any combination of two or more of the safe and suitable optional ingredients specified in paragraph (a)(4) of this section. Such food is sealed in a container and before or after sealing is so processed by heat to prevent spoilage.

(2) Varietal types. The optional berry ingredients referred to in paragraph (a)(1) of this section are prepared from stemmed fruit of the following optional varietal types of berry ingredient; namely:

(i) Raspberry varieties conforming to the characteristics of Rubus idaeus L. or Rubus occidentalis L.

(ii) Blackberries.

(iii) Blueberries.

(iv) Boysenberries.

(v) Dewberries.

(vi) Gooseberries.

(vii) Huckleberries.

(viii) Loganberries.

(ix) Strawberry varieties conforming to the characteristics of Fragaria.

(x) Youngberries.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweeteners may be added. Sweeteners listed in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.

(ii) When a sweetener is added as a part of any such liquid packing medium, the four density ranges of the resulting packing media hereinafter specified for each berry ingredient, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure described in § 145.3(m), shall be designated by the appropriate name for each of the respective density ranges for each berry ingredient as:

(a ) "Slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(b ) "Light sirup", when the liquid used is water, "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(c ) "Heavy sirup", when the liquid used is water; or "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(d ) "Extra heavy sirup", when the liquid used is water; or "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

The density ranges referred to herein are: Optional berry ingredient Density ranges (a) (b) (c) (d) Minimum Maximum less than Minimum Maximum less than Minimum Maximum less than Minimum Maximum not more than Blackberries14141919242435 Blueberries15152020252535 Boysenberries14141919242435 Dewberries14141919242435 Gooseberries14142020252535 Huckleberries15152020252535 Loganberries14141919242435 Raspberries1115152020272735 Strawberries1014141919272735 Youngberries14141919242435

(a) "Slightly sweetened water." (b) "Light sirup." (c) "Heavy sirup." (d) "Extra heavy sirup."

(4) Optional ingredients. The optional ingredients referred to in paragraph (a)(1) of this section are:

(i) Natural and artificial flavors.

(ii) Calcium salts as firming agents provided that the calcium added is no more than 0.035 percent, calculated as calcium, of the weight of the finished canned berries.

(iii) Organic acids.

(5) Labeling requirements. (i) The name of the food is the appropriate name of the berry ingredient specified in paragraph (a)(2) of this section.

(ii) The name of the packing medium, as used in paragraph (a)(3)(i) of this section preceded by "In" or "Packed in." as provided in paragraph (a)(3) of this section and, in the case of raspberries other than red raspberries provided for in paragraph (a)(2) of this section, the name of such packing medium and the color of such raspberry shall be included as part of the name or in close proximity to the name of the food. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the cases of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(5)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(5)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) [Reserved]

[46 FR 2339, Jan. 9, 1981; 47 FR 6426, Feb. 12, 1982, as amended at 48 FR 2748, Jan. 21, 1983; 58 FR 2879, Jan. 6, 1993] Sec. 145.125 Canned cherries.

(a) Identity - (1) Ingredients. Canned cherries is the food prepared from one of the optional fresh or previously canned cherry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Varietal types and styles. The optional cherry ingredients referred to in paragraph (a)(1) of this section are prepared from mature pitted or unpitted cherries of the red tart or alternatively, red sour, light sweet or dark sweet varietal group.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

(a ) In the case of sweet cherries:

(i ) When the density of the solution is less than 16 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(ii ) When the density of the solution is 16 percent or more but less than 20 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(iii ) When the density of the solution is 20 percent or more but less than 25 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(iv ) When the density of the solution is 25 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(b ) In the case of red tart cherries:

(i ) When the density of the solution is less than 18 percent, the medium shall be designated as "slightly sweetened water"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(ii ) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(iii ) When the density of the solution is 22 percent or more but less than 28 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(iv ) When the density of the solution is 28 percent or more but not more than 45 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "cherries". The optional varietal type as set forth in paragraph (a)(2) of this section, preceded or followed by the word "pitted" when this is the fact, shall be a part of the name. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, or "Seasoned with lemon juice". When two or more of the optional ingredients specified in paragraph (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".

(ii) The color type and style of the cherry ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" or the words "solid pack", where applicable, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned cherries is as follows:

(i) In the case of pitted cherries, not more than 1 pit is present in each 20 ounces of canned cherries, as determined by the method prescribed in paragraph (b)(2)(i) of this section.

(ii) In the case of unpitted cherries, the weight of each cherry in the container is not less than 1/10 ounce.

(iii) In the case of unpitted cherries, the weight of the largest cherry in the container is not more than twice the weight of the smallest cherry therein.

(iv) In the case of unpitted cherries, the total weight of pits is not more than 12 percent of the weight of drained cherries, as determined by the method prescribed in paragraph (b)(2)(ii) of this section.

(v) Not more than 15 percent by count of the cherries in the container are blemished with scab, hail injury, discoloration, scar tissue or other abnormality. A cherry showing skin discoloration (other than scald) having an aggregate area exceeding that of a circle 9/32 inch in diameter is considered to be blemished. A cherry showing discoloration of any area but extending into the fruit tissue is also considered to be blemished.

(2)(i) Pitted canned cherries shall be tested by the following method to determine whether or not they comply with the requirements of paragraph (b)(1)(i) of this section: Take at random such number of containers as to have a total quantity of contents of at least 24 pounds. Open the containers and weigh the contents. Count the pits and pieces of pit shell in such total quantity. Count a piece of pit shell equal to or smaller than one-half pit shell as one-half pit, and a piece of pit shell larger than one-half pit shell as one pit; but when two or more pieces of pit shell are within or attached to a single cherry, count such pieces as one-half pit if their combined size is equivalent to that of one-half pit shell or less, and as one pit if their combined size is equivalent to that of more than one-half pit shell. From the total number of pits so counted and the combined weight of the contents of all the containers, calculate the number of pits present in each 20 ounces of canned cherries.

(ii) Unpitted canned cherries shall be tested by the following method to determine whether or not they comply with the requirements of paragraph (b)(1)(iv) of this section: Tilt the opened container so as to distribute the contents over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of the contents of the container is less than 3 pounds, or 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is No. 8 woven-wire cloth that complies with the specifications for such cloth set forth in the "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the heading "Definitions of Terms and Explanatory Notes," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD, 20877-2504, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. Without shifting the cherries, so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained cherries. The weight so found, less the weight of the sieve, shall be considered to be the weight of drained cherries. Pit the cherries and wash the pits free from adhering flesh. Drain and weigh the pits by the method prescribed above. Divide the weight of pits so found by the weight of drained cherries, and multiply by 100.

(3) If the quality of canned cherries falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of such general statement of substandard quality, the label may bear the alternative statement "Below Standard in Quality ______", the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (b)(1) of this section which such canned cherries fail to meet, as follows:

(i) "Partially pitted";

(ii) "Small";

(iii) "Mixed sizes";

(iv) "Thin-fleshed";

(v) "Blemished".

Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "Cherries" and any words and statements required or authorized to appear with such name by § 145.125(a)(2).

(c) Fill of container. (1) The standard of fill of container for canned cherries is the maximum quantity of the optional cherry ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing such ingredient.

(2) If canned cherries fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] Sec. 145.126 Artificially sweetened canned cherries.

(a) Artificially sweetened canned cherries is the food which conforms to the definition and standard of identity prescribed for canned cherries by § 145.125(a), except that in lieu of a packing medium specified in § 145.125(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.125(a) for canned cherries having the same optional cherry ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned cherries by § 145.125(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] Sec. 145.130 Canned figs.

(a) Ingredients. Canned figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section, to which lemon juice, concentrated lemon juice or organic acid(s) is added, when necessary to reduce the pH of the finished product to pH 4.9 or below. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:

(1) Natural and artificial flavoring.

(2) Spice.

(3) Vinegar.

(4) Unpeeled segments of citrus fruits.

(5) Salt.

Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(b) Varietal types. The optional fig ingredients referred to in paragraph (a) of this section are prepared from mature figs of the light or dark varieties. Figs (or whole figs), split figs (or broken figs), or any combination thereof are optional fig ingredients. A "whole fig" is one which is whole, but may be slightly cracked, provided it retains its natural conformation without exposing the interior. A "split" or "broken" fig is one that is open to such an extent that the seed cavity is exposed. The shape of the fruit may be distorted, and the fruit may or may not be broken apart into entirely separate pieces.

(c) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are:

(i) Water.

(ii) Fruit juice(s) and water.

(iii) Fruit juice(s).

(2) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:

(i) When the density of the solution is 11 percent or more but less than 16 percent, the medium shall be designated as "slightly sweetened water"; or "extra light syrup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(ii) When the density of the solution is 16 percent or more but less than 21 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(iii) When the density of the solution is 21 percent or more but less than 26 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(iv) When the density of the solution is 26 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(d) Labeling requirements. (1) The name of the food is "figs". The words "broken" or "split" shall be a part of the name when the optional fig ingredient is a broken or split fig. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar" or "Seasoned with unpeeled segments of citrus fruits". When two or more of the optional ingredients specified in paragraphs (a) (2) through (5), inclusive, of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled segments of citrus fruits."

(2) The name of the packing medium as used in paragraph (c)(1) of this section, preceded by "In" or "Packed in", as provided in paragraph (c) of this section, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food other than sweetness, as for example, a mixture of brown sugar and honey, the statement "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy", as the case may be, shall be included as part of the name or in close proximity to the name of the food. When the liquid portion of the packing media provided for in paragraphs (c) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(ii) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word "fruit" in the name of the packing medium, or be declared on the label as specified in paragraph (d)(3) of this section; and

(iii) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words "from concentrate(s)" shall follow the word "juice(s)" in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (d)(3) of this section.

(3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (d)(2)(ii) of this section, such names and the words "from contrate", as specified in paragraph (d)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(4) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] Sec. 145.131 Artificially sweetened canned figs.

(a) Artificially sweetened canned figs is the food which conforms to the definition and standard of identity prescribed for canned figs by § 145.130, except that in lieu of a packing medium specified in § 145.130(c), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.130 for canned figs having the same optional fig ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned figs by § 145.130. If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.134 Canned preserved figs.

(a) Canned preserved figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and the packing medium specified in paragraph (c) of this section, to which citric acid or lemon juice or concentrated lemon juice is added, if necessary, in such quantity as to reduce the pH of the finished product to 4.9 or below. The figs are precooked in the packing medium, sealed in a container, and so processed by heat, either before or after sealing, as to prevent spoilage.

(b) The optional fig ingredients referred to in paragraph (a) of this section are whole mature figs of the light or dark varieties that may be either peeled or unpeeled.

(c)(1) The packing medium referred to in paragraph (a) of this section is prepared from water and one of the following optional sweetening ingredients:

(i) Sugar.

(ii) Invert sugar sirup.

(iii) Any mixture of optional sweetening ingredients designated in paragraphs (c)(1) (i) and (ii) of this section.

(iv) Any of the optional sweetening ingredients designated in paragraphs (c)(1) (i), (ii), and (iii) of this section with dextrose: Provided, That the weight of the solids of dextrose does not exceed one-third of the total weight of the solids of the combined sweetening ingredients.

(v) Any of the optional sweetening ingredients designated in paragraphs (c)(1) (i), (ii), and (iii) of this section with corn sirup or with dried corn sirup or with glucose sirup or with dried glucose sirup, or with any two or more of these: Provided, That the weight of the solids of corn sirup, dried corn sirup, glucose sirup, dried glucose sirup or the sum of the weights of the solids of corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup, in case two or more of these are used, does not exceed one-fourth of the total weight of the solids of the combined sweetening ingredients.

(vi) Any mixture of the optional ingredients designated in paragraphs (c)(1) (iv) and (v) of this section.

(2) The density of the packing medium described in paragraph (c)(1) of this section, as measured on the Brix hydrometer 15 days or more after the figs are canned, is not less than 50deg. and not more than 55deg..

(d)(1) The name of the food is "Preserved Figs - Precooked in Sirup". For the purpose of label declaration, the words "Precooked in Sirup" may appear immediately below the words "Preserved Figs", but there shall be no intervening written, printed, or graphic matter, and the letters used for the words "Precooked in Sirup" shall be of the same type style and not less than one-half the height of the letters in the words "Preserved Figs".

(2) The label shall indicate which optional fig ingredient specified in paragraph (b) of this section is used.

(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words herein specified, showing the optional fig ingredient used, shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter, except that the varietal name of the figs may so intervene.

(f) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.135 Canned fruit cocktail.

(a) Identity - (1) Ingredients. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, frozen, or previously canned fruit ingredients of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Varietal types and styles. The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows:

(i) Peaches. Any firm yellow variety of the species Prunus persica L., excluding nectarine varieties, which are pitted, peeled, and diced, not less than 30 percent and not more than 50 percent.

(ii) Pears. Any variety, of the species Pyrus communis L. or Pyrus sinensis L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent.

(iii) Pineapples. Any variety, of the species Ananas comosus L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent.

(iv) Grapes. Any seedless variety, of the species Vitis vinifera L., or Vitis labrusca L., not less than 6 percent and not more than 20 percent.

(v) Cherries. Approximate halves or whole pitted cherries of the species Prunus cerasus L., not less than 2 percent and not more than 6 percent, of the following types:

(a ) Cherries of any light, sweet variety;

(b ) Cherries artificially colored red; or

(c ) Cherries artificially colored red and flavored, natural or artificial.

Provided, That each 127.5 grams (4 1/2 ounces avoirdupois) of the finished canned fruit cocktail and each fraction thereof greater than 56.7 grams (2 ounces avoirdupois) contain not less than 2 sectors or 3 dice of pineapple and not less than 1 approximate half of the optional cherry ingredient.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

(a ) When the density of the solution is 10 percent or more, but less than 14 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(b ) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(c ) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(d ) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "fruit cocktail", "cocktail fruits", or "fruits for cocktail". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar" or "Seasoned with lemon juice". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, cinnamon oil and lemon juice".

(ii) The name of the packing medium as used in paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example, in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned fruit cocktail is as follows:

(i) Not more than 20 percent by weight of the units in the container of peach or pear, or of pineapple if the units thereof are diced, are more than 3/4 inch in greatest edge dimension, or pass through the meshes of a sieve designated as 5/16 inch that complies with the specifications for such cloth set forth in the "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the heading "Definitions of Terms and Explanatory Notes," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. If the units of pineapple are in the form of sectors, not more than 20 percent of such sectors in the container fail to conform to the following dimensions: The length of the outside arc is not more than 3/4 inch but is more than 3/8 inch; the thickness is not more than 1/2 inch but is more than 5/16 inch; the length (measured along the radius from the inside arc to the outside arc) is not more than 1 1/4 inches but is more than 3/4 inch.

(ii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than 1 grape in a container containing less than 10 grapes, are cracked to the extent of being severed into two parts or are crushed to the extent that their normal shape is destroyed.

(iii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than a grape in a container containing less than 10 grapes, have the cap stem attached.

(iv) There is present in the finished canned fruit cocktail not more than 1 square inch of pear peel per each 1 pound of drained weight of units of pear plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of the units of pear bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.

(v) There is present in the finished canned fruit cocktail not more than 1 square inch of peach peel per each 1 pound of drained weight of units of peach plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of units of peach bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.

(vi) Not more than 15 percent of the units of cherry ingredient, and not more than 20 percent of the units of peach, pear, or grape, in the container are blemished with scab, hail injury, scar tissue or other abnormality.

(vii) If the cherry ingredient is artificially colored, the color of not more than 15 percent of the units thereof in a container containing more than six units and of not more than one unit in a container containing six units or less, is other than evenly distributed in the unit or other than uniform with the color of the other units of the cherry ingredient.

(2) If the quality of canned fruit cocktail falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified.

(c) Fill of container. (1) The standard of fill of container for canned fruit cocktail is a fill such that the total weight of drained fruit is not less than 65 percent of the water capacity of the container, as determined by the general method for water capacity of containers prescribed in § 130.12(a) of this chapter. Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such cloth set forth under "2.38 mm (No. 8)" in Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," prescribed in paragraph (b)(1)(i) of this section, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (b)(1)(i) of this section. Without shifting the material on the sieve so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the total weight of drained fruit.

(2) If canned fruit cocktail falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] Sec. 145.136 Artificially sweetened canned fruit cocktail.

(a) Artificially sweetened canned fruit cocktail is the food which conforms to the definition and standard of identity prescribed for canned fruit cocktail by § 145.135(a), except that in lieu of a packing medium specified in § 145.135(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened fruit cocktail".

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned fruit cocktail by § 145.135(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.140 Canned seedless grapes.

(a) Ingredients. Canned seedless grapes is the food prepared from one of the fresh or previously canned optional grape ingredients specified in paragraph (b) of this section which may be packed in one of the optional packing media specified in paragraph (c) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(1) Natural and artificial flavors.

(2) Spice.

(3) Vinegar, lemon juice, or organic acids.

Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(b) Varietal types and styles. The optional grape ingredients referred to in paragraph (a) of this section are prepared from stemmed grapes of the light or dark seedless varieties or from unstemmed clusters of such grapes. For the purposes of paragraph (d) of this section, the names of such optional grape ingredients are "light seedless grapes" or "dark seedless grapes", as the case may be, preceded by the words "unstemmed clusters" where applicable.

(c) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are:

(i) Water.

(ii) Fruit juice(s) and water.

(iii) Fruit juice(s).

(i) When the density of the solution is less than 14 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(ii) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(iii) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(iv) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(d) Labeling requirements. (1) The name of the food is "seedless grapes." The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, or "Seasoned with lemon juice". When two or more of the optional ingredients specified in paragraphs (a) (2) and (3) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".

(2) The color type and style of the grape ingredient as provided in paragraph (b) of this section and the name of the packing medium specified in paragraphs (c) (1) and (2) of this section, preceded by "In" or "Packed in" or the words "solid pack", where applicable, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (c) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the packing medium as:

(i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (d)(2)(ii) of this section, such names and the words "from concentrate", as specified in paragraph (d)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(4) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.145 Canned grapefruit.

(a) Identity - (1) Product identification. Canned grapefruit is the food prepared from one of the optional grapefruit ingredients specified in paragraph (a)(2) of this section and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one or more of the following safe and suitable optional ingredients:

(i) Spices.

(ii) Natural and artificial flavoring.

(iii) Lemon juice.

(iv) Citric acid.

(v) Calcium chloride or calcium lactate or a mixture of the two calcium salts in a quantity reasonably necessary to firm the grapefruit sections, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.035 percent by weight of the finished food.

Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.

(2) Optional grapefruit ingredient. The optional grapefruit ingredients referred to in paragraph (a)(1) of this section are prepared from sound, mature grapefruit (Citrus paradisi Macfadyen) of the color types white - produced from white-fleshed grapefruit, and pink - produced from pink or red-fleshed grapefruit and are in the following forms of units: Whole sections or broken sections. Each such form of units or a mixture of such forms of units prepared from a single varietal group (color type) is an optional grapefruit ingredient. The core, seeds, and major portions of membrane of such ingredient are removed. For the purpose of this section, a grapefruit section is considered whole when the unit is intact or an intact portion of such unit is not less than 75 percent of its apparent original size and is not excessively trimmed.

(i) For the purpose of paragraph (a)(4) of this section, the name of the optional grapefruit ingredient is:

(a ) "Section" or "segments", if 50 percent or more of the drained weight of the food consists of whole sections.

(b ) "Broken sections" or "broken segments", if less than 50 percent of the drained weight of the food consists of whole sections.

(ii) The drained weight is determined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section are:

(a ) Water.

(b ) Grapefruit juice and water.

(c ) Grapefruit juice.

(d ) Slightly sweetened sirup or slightly sweetened water.

(e ) Light sirup.

(f ) Heavy sirup.

(g ) Slightly sweetened grapefruit juice and water.

(h ) Lightly sweetened grapefruit juice and water.

(i ) Heavily sweetened grapefruit juice and water.

(j ) Slightly sweetened grapefruit juice.

(k ) Lightly sweetened grapefruit juice.

(l ) Heavily sweetened grapefruit juice.

As used in paragraph (a)(3)(i) of this section, the optional packing medium "water" means, in addition to water, any mixture of water and grapefruit juice in which there is less than 50 percent grapefruit juice; the optional packing medium "grapefruit juice and water" means the liquid packing medium in which juice of mature grapefruit and water are combined as a liquid packing medium with not less than 50 percent grapefruit juice and the term "grapefruit juice" means single strength expressed juice of sound, mature fruit. It may be fresh, canned, or made from concentrate. However, if it is made from concentrate, the juice shall be reconstituted with water to not less than the soluble solids the grapefruit juice had before concentration.

(ii) Each of the packing media in paragraph (a)(3)(i) (d ) to (l ) of this section is prepared with a liquid ingredient and one or more safe and suitable nutritive carbohydrate sweeteners. Water is the liquid ingredient from which packing media in paragraph (a)(3)(i) (d ) to (f ) of this section are prepared. Grapefruit juice and water are the liquid ingredients from which the packing media in paragraph (a)(3)(i) (g ) to (i ) of this section are prepared. Grapefruit juice is the liquid ingredient from which the packing media in paragraph (a)(3)(i) (j ) to (l ) of this section are prepared. If one or more liquid nutritive carbohydrate sweeteners and grapefruit juice are combined as a liquid packing medium with not less than 50 percent grapefruit juice, the packing medium is as set forth in paragraph (a)(3)(i) (g ) to (i ) of this section.

(iii) The respective densities of packing media in paragraph (a)(3)(i) (d ) to (i ) of this section as measured on the refractometer, expressed as percent by weight sucrose (degrees Brix) with correction for temperature to the equivalent at 20 deg.C (68 deg.F), 15 days or more after the grapefruit are canned or the blended homogenized slurry of the comminuted entire contents of the container if canned for less than 15 days, according to the "Official Methods of Analysis of the Association of Official Analytical Chemists" (AOAC), 13th Ed. (1980), section 31.011 under "Solids By Means of Refractometer - Official Final Action," and Reference Tables, section 52.012 (Refractive indices (n) of sucrose solutions at 20deg.) and section 52.015 (Refractive indices of invert sugar solutions), which is incorporated by reference (copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html ), but without correction for invert sugar or other substances, are as follows:

(a ) Packing media in paragraph (a)(3)(i) (d ), (g ), and (j ) of this section: Twelve percent or more but less than 16 percent.

(b ) Packing media in paragraph (a)(3)(i) (e ), (h ), and (k ) of this section: Sixteen percent or more but less than 18 percent.

(c ) Packing media in paragraph (a)(3)(i) (f ), (i ), and (l ) of this section: Eighteen percent or more. A lot shall be deemed to be in compliance for packing medium density based on the average value for all the samples analyzed according to paragraph (b)(2) of this section but no container may have a value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists.

(4) Labeling requirements. (i) The name of the food is "grapefruit" or "pink grapefruit", as appropriate for the color type of the grapefruit used. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "with added spice". Whenever the word "sirup" is used, it may be alternatively spelled "syrup". When two or more of the optional ingredients specified in paragraphs (a)(1) (i), (ii), and (iii) of this section are used, such words may be combined; for example, "with added cloves and cinnamon oil".

(ii) The form and style of the grapefruit ingredient as provided for in paragraph (a)(2) of this section and the name of the packing medium as used in paragraph (a)(3) of this section preceded by "In" or "Packed in" shall be included as part of the name. When the packing medium is prepared from concentrated grapefruit juice, the words "from concentrate" shall follow the words "grapefruit juice" in the name of the packing medium.

(iii) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned grapefruit is as follows:

(i) The food is free from extraneous material such as leaves, portions of leaves, and pieces of peel.

(ii) The finished food contains per 500 grams (17.6 ounces) not more than:

(a ) An aggregate area of 20 square centimeters (3.1 square inches) of tough membrane or albedo on the units.

(b ) Four developed seeds. A seed is considered a developed seed when it measures more than 9.0 millimeters (0.35 inches) in any dimension.

(iii) Not more than 15 percent by weight of the drained grapefruit may be blemished units. A blemished unit is a grapefruit section or any portion thereof which is damaged by lye peeling, by discoloration, or by other visible injury. The drained weight is determined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.

(2) Sampling and acceptance procedure. A lot is to be considered acceptable when the number of "defectives" does not exceed the acceptance number in the sampling plans given in paragraph (b)(2)(ii) of this section.

(i) Definitions of terms to be used in the sampling plans in paragraph (b)(2)(ii) of this section are as follows:

(a ) Lot. A collection of primary containers or units of the same size, type and style manufactured or packed under similar conditions and handled as a single unit of trade.

(b ) Lot size. The number of primary containers or units in the lot.

(c ) Sample size (n ). The total number of sample units drawn for examination from a lot.

(e ) Defective. Any sample unit shall be regarded as defective when any of the defects or conditions specified in the quality standard (paragraph (b)(1) of this section) and paragraph (c)(3)(i) of this section for minimum fill of container are present in excess of the stated tolerances.

(f ) Accepted number (c ). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.

(g ) Acceptable quality level (AQL ). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.

(ii) Sampling plans and acceptance procedure: Lot size (primary containers) Size of container n 1 c 2 net weight equal to or less than 1 kg (2.2 lb) 4,800 or less132 4,801-24,000213 24,001-48,000294 48,001-84,000486 84,001-144,000849 144,001-240,00012613 Over 240,00020019 net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 2,400 or less132 2,401-15,000213 15,001-24,000294 24,001-42,000486 42,001-72,000849 72,001-120,00012613 Over 120,00020019 net weight greater than 4.5 kg (10 lb) 600 or less132 601-2,000213 2,001-7,200294 7,201-15,000486 15,001-24,000849 24,001-42,00012613 Over 42,00020019

1 n = number of primary containers in sample

2 c = acceptance number

(3) If the quality of canned grapefruit falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned grapefruit falls below standard with respect to only one of the factors of quality specified by paragraph (b)(1) (i), (ii), or (iii) of this section, there may be substituted for the second line of such general statement of substandard quality, "Good Food - Not High Grade", a new line as specified after the corresponding designation of paragraph (b)(1) of this section which the canned grapefruit fail to meet:

(i) "Contains extraneous material".

(ii)(a ) "Excessive tough membrane".

(b ) "Excessive seeds".

(iii) "Excessive blemished units".

(i) The fill of grapefruit and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.

(ii) The drained weight of grapefruit ingredient is not less than 50 percent of the water capacity of the container, as determined by the method prescribed in paragraph (c)(2) of this section and the general method for water capacity of containers prescribed in § 130.12(a) of this chapter.

(2) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for the No. 8 sieve set forth in the "Definitions of Terms and Explanatory Notes" of the AOAC, 13th Ed. (1980), Table 1, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(3)(iii) of this section. Without shifting the material on the sieve, incline the sieve at an angle of 17deg. to 20deg. to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained grapefruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained grapefruit.

(3)(i) A container that falls below the requirement for minimum fill prescribed in paragraph (c)(1)(i) of this section shall be considered a "defective". The food will be deemed to fall below the standard of fill when the number of defectives exceeds the acceptance number (c) in the sampling plans prescribed in paragraph (b)(2) of this section.

(ii) Canned grapefruit will be deemed to fall below the standard of fill when the average drained weight of all containers analyzed when sampled according to the sampling plans prescribed in paragraph (b)(2) of this section is less than that prescribed in paragraph (c)(1)(ii) of this section.

(4) If canned grapefruit falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] Sec. 145.170 Canned peaches.

(a) Identity - (1) Ingredients. Canned peaches is the food prepared from one of the fresh, frozen, or previously canned optional peach ingredients Prunus persica L., of commercial canning varieties, but excluding nectarine varieties, specified in paragraph (a)(2) of this section, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Peach pits, except in the cases of peeled whole peaches, in a quantity not more than 1 peach pit to each 227 grams (8 ounces) of finished canned peaches.

(v) Peach kernels, except in the cases of peeled whole peaches and except when the optional ingredient in paragraph (a)(1)(iv) of this section is used.

(vi) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Varietal types and styles. The optional peach ingredients referred to in paragraph (a)(1) of this section are prepared from mature peaches of the following optional varietal and color types and styles of peach ingredients; namely:

(i) The optional varietal types. (a ) Freestone is the distinct varietal type where the pit separates readily from the flesh.

(b ) Clingstone is the distinct varietal type where the pit adheres to the flesh.

(ii) The optional color types - (a ) Yellow - the varietal types in which the predominant color ranges from pale yellow to rich red orange.

(b ) White - the varietal types in which the predominant color ranges from white to yellow-white.

(c ) Red - the varietal types in which the predominant color ranges from pale yellow to orange red and with variegated red coloring other than that associated with the pit cavity.

(d ) Green - varietal types in which the flesh has a green tint even when mature.

(iii) The optional styles of the peach ingredients - (a ) Whole - consisting of whole peeled unpitted peaches.

(b ) Halves - consisting of peeled pitted peaches cut into two approximately equal parts.

(c ) Halves and pieces - consisting of a mixture in which the peeled pitted peach halves are more than 50 percent by weight.

(d ) Quarters - consisting of peeled pitted peaches cut into four approximately equal parts.

(e ) Slices - consisting of peeled pitted peaches cut into wedge-shaped sectors.

(f ) Dice - consisting of peeled pitted peaches cut into cube-like parts.

(g ) Chunky - consisting of peeled pitted peaches cut into parts 13 millimeters (0.5 inch) or greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension.

(h ) Pieces or irregular pieces - consisting of peeled pitted peaches cut into parts of irregular shapes and sizes.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m), shall be designated by the appropriate name for the respective density ranges, namely:

(a ) When the density of the solution is 10 percent or more but less than 14 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "peaches". The optional varietal type as set forth in paragraph (a)(2)(i) of this section shall be a part of the name. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar" or "Seasoned with peach kernels". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) through (v) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, cinnamon oil and peach kernels".

(ii) The color type and style of the peach ingredient as provided for in paragraphs (a)(2) (ii) and (iii) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" or the words "Solid pack", where applicable, shall be included as part of the name or in close proximity to the name of the food, except that "Halves" may be alternately designated as "Halved", "Halves and pieces" as "Halved and pieces", "Quarters" as "Quartered", "Slices" as "Sliced", and "Dice" as "Diced". Pieces or irregular pieces shall be designated "Pieces", "Irregular pieces", or "Mixed pieces of irregular sizes and shapes". "Chunky" may be designated as "Chunks". The terms "Cling" and "Free" may be used as optional designations for "Clingstone" and "Freestone", respectively. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor, or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s); as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juices(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(c ) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words "from concentrate(s)" shall follow the word "juices(s)" in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned peaches is as follows:

(i) Maturity. All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by weight of not more than 300 grams (10.6 ounces).

(ii) Minimum size. In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), respectively.

(iii) Uniformity of size - (a ) Whole, halves, and quarters. In the case of whole, halves, and quarters styles, the diameter (width) of the largest unit is not more than 1.5 centimeters (0.6 inch) greater than the diameter (width) of the smallest unit. In containers with more than 20 units, 2 units may be disregarded in making the determination. Where a unit has broken in the container, the combined broken pieces are to be reassembled to approximate a single unit of the appropriate style.

(b ) Chunky. In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.5 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge.

(iv) Peel. Not more than 15 square centimeters aggregate area of peel per 1,000 grams (1.05 square inches per 16 ounces) of net weight. Include any peel adhering to the peach or loose in the container.

(v) Blemished units. Not more than 20 percent by count of the units in the container are blemished, e.g., with scab, hail injury, discoloration, or other abnormalities. Blemished units are units which contain surface discolorations that definitely contrast with the overall color and may penetrate into the flesh.

(vi) Trimmed units. In the case of whole, halves, quarters, and slices styles, all units are untrimmed or are so trimmed as to preserve normal shape of the units.

(vii) Crushed or broken units. In the case of whole, halves, halves and pieces, quarters, slices, dice and chunky styles, not more than 5 percent by count of the units in containers of 20 or more units and not more than 1 unit in containers of fewer than 20 units are crushed or broken. A unit that has lost its normal shape because of ripeness and bears no mark of crushing shall not be considered crushed or broken.

(viii) Pits and pieces of pit. In the case of all styles, except whole peaches and when whole peach pits or peach kernels are used as seasoning ingredients, there is not more than one loose pit or one loose large hard piece of pit (10 millimeters ( 3/8 inch) or larger) or one unit of peach (e.g., peach half or peach slice) to which one or more large hard pieces of pit are attached per 5.67 kilograms (200 ounces) net weight. In addition, there is not more than three of any one or any combination of two or more, per 2.83 kilograms (100 ounces) net weight of the following: (a ) A unit to which one or more small hard pieces of pit less than 10 millimeters ( 3/8 inch) but not less than 1.6 millimeters ( 1/16 inch) are attached, (b ) a unit to which three or more small pieces of pit less than 1.6 millimeters ( 1/16 inch) are attached, or (c ) a loose small hard piece of pit less than 10 millimeters ( 3/8 inch).

(2) Canned peaches shall be tested by the following method to determine whether or not they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 29 millimeters (1.125 inches) inside diameter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25 millimeters (1 inch) inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 millimeters (0.75 inch). Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with a rectangular peel surface at least 13 millimeters (0.51 inch) by 25 millimeters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams (3.53 ounces). Set the receptacle so that the surface of test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams (0.45 ounce) per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.

(3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel, pits, and pieces of pit based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).

(4) If the quality of canned peaches falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality defined in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned peaches falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1) (i) through (viii) of this section, there may be substituted for the second line of such general statement of substandard quality ("Good Food - Not High Grade") a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned peaches fail to meet, as follows: (i) "Not tender"; (ii) "Small halves" or "Small quarters" as the case may be; (iii) (a ) "Mixed sizes"; (b ) "Undersized and/or oversized pieces", (iv) "Excess peel"; (v) "Blemished"; (vi) "Unevenly trimmed"; (vii) "Partly crushed or broken"; (viii) "Contains pits or pit fragments". Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "peaches" and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this section.

(c) Fill of container. (1) The standard of fill of container for canned peaches is the maximum quantity of the optional peach ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.

(2) If canned peaches fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 46 FR 33028, June 26, 1981; 50 FR 34677, Aug. 27, 1985; 51 FR 11434, Apr. 3, 1986; 58 FR 2880, Jan. 6, 1993] Sec. 145.171 Artificially sweetened canned peaches.

(a) Artificially sweetened canned peaches is the food which conforms to the definition and standard of identity prescribed for canned peaches by § 145.170(a), except that in lieu of a packing medium specified in § 145.170(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.170(a) for canned peaches having the same optional peach ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned peaches by § 145.170(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.175 Canned pears.

(a) Identity - (1) Ingredients. Canned pears is the food prepared from one of the fresh or previously canned optional pear ingredients Pyrus communis or Pyrus sinensis specified in paragraph (a)(2) of this section which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients.

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Artificial colors.

Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Styles and forms of units. The optional pear styles and forms of units referred to in paragraph (a)(1) of this section are:

(i) Whole - consisting of peeled or unpeeled pears with cores removed or left in.

(ii) Halves - consisting of peeled or unpeeled pears with cores removed and cut into two approximately equal parts.

(iii) Quarters - consisting of peeled pears with cores removed and cut into four approximately equal parts.

(iv) Slices - consisting of peeled pears with cores removed and cut into wedge-shaped sectors.

(v) Dice - consisting of peeled pears with cores removed and cut into cube-like parts.

(vi) Pieces or irregular pieces - consisting of peeled pears with cores removed and cut into parts of irregular shapes and sizes.

(vii) Chunky - consisting of peeled pears with cores removed and cut into parts 13 millimeters (0.51 inch) or greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

(d ) Clarified juice.

(ii) If the concentration of clarified juice is such that the packing medium forms to the density range for one of the sirups under paragraph (a)(3)(ii) (a ), (b ), (c ), or (d ) of this section, the concentrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be. When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:

(a ) When the density of the solution is less than 14 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "pears". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".

(ii) The style and forms of units of the pear ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraph (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" or the words "Solid pack", where applicable, shall be included as part of the name or in close proximity to the name of the food, except that "Halves" may be alternatively designated as "Halved", "Quarters" as "Quartered", "Slices" as "Sliced", and "Dice" as "Diced". "Pieces" or "Irregular pieces" shall be designated as "Pieces", "Irregular pieces", or "Mixed pieces of irregular sizes and shapes". "Chunky" may be designated as "Chunks". The style of the pear ingredient shall be preceded or followed by "Unpeeled" when the units are whole or halves and are unpeeled. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy", as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned pears is as follows:

(i) Maturity. All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by a weight of not more than 300 grams (10.6 ounces).

(ii) Minimum size. In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), respectively.

(iii) Uniformity of size - (a ) Whole, halves, and quarters. In the case of whole, halves, and quarters styles, among those units comprising 95 percent by count of those present in the container that are most uniform in size, the weight of the largest unit is not more than twice the weight of the smallest unit. In containers with fewer than 20 units, 1 unit may be disregarded in making the determination. Where a unit has broken in the container, reassemble the broken pieces to approximate a single unit of the appropriate style.

(b ) Chunky. In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.51 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge.

(iv) Peel (except unpeeled style). Not more than 10 square centimeters (1.6 square inches) of peel adhering to pears or loose in the container per kilogram (35.3 ounces) of net weight.

(v) Blemished units. Not more than 20 percent by count of the units in the container are blemished with scab, hail injury, discoloration, or other abnormality aggregating the area of a circle more than 6.5 millimeters (0.25 inch) in diameter; corky or hard spots on outer surfaces aggregating the area of a circle more than 13 millimeters (0.51 inch) in diameter; or dark brown areas aggregating the area of a circle less than 6.5 millimeters (0.25 inch) in diameter which penetrate into the flesh or affect the appearance of the unit.

(vi) Trimmed units. In the case of whole, halves, and quarters styles, all units are untrimmed or are so trimmed as to preserve normal shape of the unit.

(vii) Crushed or broken units. In the case of whole, halves, quarter, slices, dice, and chunky styles, not more than 10 percent by count of the units in containers of 10 or more units and not more than 1 unit in containers of less than 10 units are crushed or broken. A unit that lost its normal shape because of ripeness and bears no mark of crushing shall not be considered to be crushed or broken.

(viii) Loose core material in all styles except uncored whole style. Not more than two units of loose core material per kilogram (35.3 ounces) of net weight. A unit of such material is defined as a portion of loose core, with or without seeds, aggregating approximately one-half of a pear core.

(ix) Partially cored units in all styles except uncored whole style. Not more than 40 percent by count partially cored units in halves, quarters, slices, and pieces or irregular pieces styles and not more than 5 percent by weight in dice style. A partially cored unit is a unit of pear that contains an attached portion of the seed cell cavity.

(x) Seeds in all styles except whole uncored style. Not more than 8 seeds or the equivalent in pieces of seeds per kilogram (35.3 ounces) of net weight. Seeds included as cored material in paragraph (b)(1) (viii) and (ix) of this section shall not be counted a second time.

(2) Canned pears shall be tested by the following method to determine whether they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 28.6 millimeters (1.12 inches) inside diameter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25.4 millimeters (1 inch) inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 millimeters (0.75 inch). Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 13 millimeters (0.51 inch) by 25.4 millimeters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by the support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams (3.5 ounces). Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams (0.42 ounce) per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.

(3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel in all styles except unpeeled styles and seeds in all styles except whole uncored style based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).

(4) If the quality of canned pears falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned pears falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1) (i) through (x) of this section, there may be substituted for the second line of such general statement of substandard quality ("Good Food - Not High Grade") a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned pears fail to meet, as follows:

(i) "Not tender";

(ii) "Small halves" or "small quarters", as the case may be;

(iii)(a ) "Mixed sizes";

(b ) "Undersized and/or oversized pieces";

(iv) "Excessive peel";

(v) "Blemished";

(vi) "Unevenly trimmed";

(vii) "Partly crushed or broken";

(viii) "Excessive core";

(ix) "Excessive core";

(x) "Excessive seeds".

Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "pears" and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this section.

(c) Fill of container. (1) The standard of fill of container for canned pears is the maximum quantity of the optional pear ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.

(2) If canned pears fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 41528, 41530, Sept. 21, 1982; 58 FR 2880, Jan. 6, 1993] Sec. 145.176 Artificially sweetened canned pears.

(a) Artificially sweetened canned pears is the food which conforms to the definition and standard of identity prescribed for canned pears by § 145.175(a) except that in lieu of a packing medium specified in § 145.175(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.175(a) for canned pears having the same optional pear ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned pears by § 145.175(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin". When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.180 Canned pineapple.

(a) Identity - (1) Ingredients. Canned pineapple is the food prepared from mature, fresh or previously canned, pineapple conforming to the characteristics of Ananas comosus (L.) Merrill and from which peel and core have been removed. The food consists of one of the optional styles of the pineapple ingredient specified in paragraph (a)(2) of this section and may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, except water is not a suitable packing medium for crushed style. Crushed style additionally may be packed as heavy or solid pack as specified in paragraph (a)(4) of this section. The food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(i) Natural fruit flavors.

(ii) Mint flavor.

(iii) Spices, spice oils.

(iv) Vinegar or organic acids.

(v) Dimethylpolysiloxane in an amount not greater than 10 milligrams/kilogram (10 parts per million) by weight of the finished food as a defoaming agent.

The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.

(2) Styles of pack. The optional styles of the pineapple ingredients referred to in paragraph (a)(1) of this section are:

(i) Slices or whole slices or rings - consisting of uniformly cut circular slices or rings cut across the axis of the peeled, cored pineapple cylinders.

(ii) Half slices - consisting of uniformly cut, approximately semicircular halves of slices.

(iii) Quarter slices - consisting of uniformly cut, one-fourth portions of slices.

(iv) Broken slices - consisting of arc-shaped portions which may not be uniform in size and/or shape.

(v) Spears or fingers - consisting of long, slender pieces cut radially and lengthwise of the cored pineapple cylinder, predominantly 65 millimeters (2.5 inches) or longer.

(vi) Tidbits - consisting of reasonably uniform, wedge-shaped sectors cut from slices or portions thereof, predominantly from 8 millimeters (0.31 inch) to 13 millimeters (0.51 inch) thick.

(vii) Chunks - consisting of short, thick pieces cut from thick slices and/or from peeled cored pineapple and predominantly more than 13 millimeters (0.51 inch) in both thickness and width, and less than 38 millimeters (1.5 inches) in length and does not include large cubes.

(viii) Small cubes or dice - consisting of reasonably uniform, cube-shaped pieces, predominately 14 millimeters (0.55 inch) or less in the longest edge dimensions.

(ix) Pieces or irregular pieces - consisting of irregular shapes and sizes not identifiable as a specific style and does not include chunks.

(x) Crushed - consisting of finely cut or finely shredded or grated or diced pieces of pineapple.

(xi) Large cubes - consisting of reasonably uniform, cube-shaped pieces, longer than 14 millimeters (0.55 inch) along any edge, but predominately 25 millimeters (1 inch) or less in the longest edge dimensions.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section and defined in § 145.3 are:

(a ) Water.

(b ) Pineapple juice and water.

(c ) Pineapple juice.

(d ) Clarified pineapple juice.

Such packing media may be used as such, or any one of the optional sweetening ingredients specified in paragraph (a)(3)(ii) of this section may be added.

(ii) The optional sweetening ingredients referred to in paragraph (a)(3)(i) of this section are:

(a ) Sugar.

(b ) Invert sugar sirup.

(c ) Any mixture of optional sweetening ingredients designated in paragraph (a)(3)(ii)(a ) and (b ) of this section.

(d ) Any of the optional sweetening ingredients designated in paragraph (a)(3)(ii)(a ), (b ), and (c ) of this section with dextrose, as long as the weight of the solids of dextrose does not exceed one-third of the total weight of the solids of the combined sweetening ingredients.

(e ) Any of the optional sweetening ingredients designated in paragraph (a)(3)(ii)(a ), (b ), and (c ) of this section with corn sirup or with dried corn sirup or with glucose sirup or with dried glucose sirup, or with any two or more of these, as long as the weight of the solids of corn sirup, dried corn sirup, glucose sirup, dried glucose sirup, or the sum of the weights of the solids of corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup, in case two or more of these are used, does not exceed one-fourth of the total weight of the solids of the combined sweetening ingredients.

(f ) Any mixture of the optional ingredients designated in paragraph (a)(3)(ii)(d ) and (e ) of this section.

(iii) If the concentration of clarified pineapple juice is such that the packing medium conforms to the density range for one of the sirups provided for in paragraph (a)(3)(iv)(b ), (c ), or (d ) of this section, the concentrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be.

(iv) When a sweetener is added as a part of any liquid packing medium as provided for in paragraph (a)(3)(i)(a ), (b ), and (c ) of this section, the density range of the resulting packing medium, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure in § 145.3(m), shall be designated by the appropriate name for the respective density ranges, namely:

(a ) When the density of the solution is 10 percent or more but less than 14 percent, the medium shall be designated as "slightly sweetened water" or "extra light sirup"; "slightly sweetened pineapple juice and water"; or "slightly sweetened pineapple juice", as the case may be.

(b ) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as "light sirup"; "lightly sweetened pineapple juice and water"; or "lightly sweetened pineapple juice," as the case may be.

(c ) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened pineapple juice and water"; or "heavily sweetened pineapple juice", as the case may be.

(d ) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened pineapple juice and water"; or "extra heavily sweetened pineapple juice", as the case may be.

(v) Determine compliance as specified in § 145.3(o).

(4) Types of pack. The optional types of pack for crushed style referred to in paragraph (a)(1) of this section are as follows:

(i) Heavy pack. Crushed style with or without sweetening ingredients and containing at least 73 percent drained fruit weight, as determined by the procedure set forth in § 145.3(n).

(ii) Solid pack. Crushed style with or without sweetening ingredients and containing at least 78 percent drained fruit weight, as determined by the procedure set forth in § 145.3(n).

(5) Labeling requirements. (i) The name of the food is "pineapple". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or, in lieu of the word "Spice", the common name of the spice; or "Seasoned with vinegar" or, in lieu of the word "vinegar", the name of the vinegar used. When two or more of the optional ingredients specified in paragraph (a)(1)(i) through (iv) of this section are used, such words may be combined, as, for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".

(ii) The style of the pineapple ingredient as provided for in paragraph (a)(2) of this section and the name of the packing medium as specified in paragraph (a)(3)(i) and (ii) of this section, preceded by "In" or "Packed in" or the words "Heavy pack" or "Solid pack" as specified in paragraph (a)(4) of this section, where applicable, shall be included as part of the name or in close proximity to the name of the food. The word "slices" may be alternatively designated "sliced," "dice" as "diced," and "pieces" or "irregular pieces" as "mixed pieces of irregular sizes and shapes." Whenever pineapple juice, as provided for in paragraph (a)(3)(i)(c ) of this section, is used, the declaration may be preceded by an appropriate statement such as "unsweetened".

(iii) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned pineapple is as follows:

(i) Core material. In the case of all styles, not more than 7 percent of the drained weight of the contents of the container consists of core material as determined by the method prescribed in paragraph (b)(3)(ii) of this section.

(ii) Uniformity of weight and shape - (a ) Slices. The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit.

(b ) Half slices and quarter slices. The drained weight of the largest unit in a container is not more than 1.75 times the drained weight of the smallest unit, except for an occasional broken piece due to splitting or an occasional whole slice not completely cut through.

(c ) Broken slices. (1 ) Not more than 10 percent of the drained weight of the contents of the container consists of pieces having an arc of less than 90deg..

(2 ) Not more than 5 percent of the drained weight of the contents of the container:

(i ) Consists of pieces that measure in thickness less than 8 millimeters (0.31 inch) or more than 25 millimeters (1 inch); or

(ii ) Consists of pieces that measure less than 19 millimeters (0.75 inch) in width as measured from the outer edge to the inner edge.

(3 ) Not more than 5 percent of the drained weight of the contents of the container consists of broken slices having an outside diameter differing by as much as 9.5 millimeters (0.37 inch) from that of those present in greatest proportion by weight.

(d ) Spears. The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit.

(e ) Tidbits. Not more than 15 percent of the drained weight of the contents of the container consists of units each of which weighs less than three-fourths as much as the average drained weight of all the untrimmed units in the container.

(f ) Chunks. Not more than 15 percent of the drained weight of the contents of the container consists of pieces weighing less than 5 grams (0.18 ounce) each.

(g ) Cubes. (1 ) Not more than 10 percent of the drained weight of the contents of the container consists of pieces that will pass through a screen with square openings of 8 millimeters (0.31 inch) in the case of the small cubes or large cubes.

(2 ) Not more than 15 percent of the drained weight consists of pieces weighing more than 3 grams (0.11 ounce) each for small cubes and 18 grams (0.63 ounce) each for large cubes.

(h ) Pieces. Not more than 20 percent of the drained weight of the contents of the container consists of units that will pass through a screen with square openings of 8 millimeters (0.31 inch).

(iii) Blemishes. Blemishes consist of surface areas and spots that contrast strongly in color or texture with the normal pineapple tissue or that may penetrate the flesh. Blemishes are normally removed in preparation of pineapple for culinary use and include any of the following, if in excess of 1.6 millimeters (0.06 inch) in the longest dimension on the exposed surface of the unit: deep fruit eyes, pieces of shell, brown spots, bruised portions, and other abnormalities.

(a ) Slices, half slices, quarter slices, broken slices, spears, tidbits, chunks, cubes, and pieces. Not more than 12.5 percent by count of the units in the container may be blemished; but in containers having not more than 5 units, 1 unit may be blemished; in containers having more than 5 units, but not more than 10 units, 2 units may be blemished and in containers having more than 10 units, but not more than 32 units, 4 units may be blemished.

(b ) Crushed. Not more than 1.5 percent of the drained weight of the contents of the container consists of fragments bearing blemishes.

(iv) Excessively trimmed. Slices, half slices, and quarter slices are considered excessively trimmed if the portion trimmed away exceeds 5 percent of the apparent physical bulk of the perfectly formed unit and if the trimming destroys the normal circular shape of the outer or inner edge of the unit. Broken slices, spears, and tidbits are excessively trimmed if the trimming destroys the normal shape of the unit.

(a ) Slices, half slices, and quarter slices. Not more than 7.5 percent by count of the units in the container may be excessively trimmed, but in containers having not more than 10 units, 1 unit may be excessively trimmed; and in containers having more than 10 units, but not more than 27 units, 2 units may be excessively trimmed.

(b ) Broken slices and spears. Not more than 15 percent by count of the total units in the container may be excessively trimmed.

(c ) Tidbits. Not more than 15 percent of the drained weight of the contents of the container consists of excessively trimmed units.

(v) Mashed. A unit that has lost its normal shape because of ripeness that bears no mark of mechanical injury is not to be considered mashed.

(a ) Slices, half slices, and quarter slices. Not more than one unit in containers of 25 units or less, and not more than 3 units in containers of more than 25 units, are mashed.

(b ) Broken slices. Not more than 5 percent by count of the units in the container are mashed.

(c ) Spears. Not more than 1 unit in the container is mashed.

(d ) Tidbits. Not more than 3 units in containers of less than 150 units, and not more than 2 percent of the units in containers of 150 units or more, are mashed.

(e ) Chunks. Not more than 3 units in containers of less than 70 units, and not more than 5 percent of the units in containers of 70 units or more, are mashed.

(vi) Acidity. In the case of all styles, not more than 1.35 grams of acid, calculated as anhydrous citric acid, is contained in 100 milliliters of the liquid drained from the product 15 days or more after the pineapple is canned.

(vii) Excessive liquid. The drained weight of crushed pineapple is not less than 63 percent of the net weight of the contents of the container.

(2) Sampling and acceptance. Determine compliance as specified in § 145.3(o).

(3) Methodology. The method to be employed to determine whether canned pineapple meets the requirements of paragraph (b)(1) (i) through (vi) of this section are as follows:

(i) Determine the drained weight of the canned pineapple by the procedure prescribed in § 145.3(n).

(ii) Identify and separate any core material cleanly from each of the units in the container, and weigh the aggregate of the core material. Calculate the percent core material to determine compliance with paragraph (b)(1)(i) of this section.

(iii) In the case of slices, half slices, quarter slices, spears, tidbits, chunks, and pieces, check the weight of the units against the requirements of paragraph (b)(1)(ii) (a ), (b ), (d ), (e ), (f ), and (h ) of this section.

(iv) In the case of broken slices, check the dimensions of each unit against the requirements of paragraph (b)(1)(ii)(c ) of this section.

(v) In the case of cubes, and pieces, determine compliance with paragraph (b)(1)(ii) (g ) and (h ) of this section by placing the units, a few at a time, on the mesh of a U.S. Standard No. 8 sieve (8-millimeter (0.31 inch)) mesh. After shaking gently, remove those units that remain on the sieve before testing the next portion. Continue portion-wise until all units are tested, then determine the aggregate weight of those units that have passed through the sieve.

(vi) Except in the case of crushed pineapple, segregate and count each unit that is blemished as defined in paragraph (b)(1)(iii) of this section. In the case of crushed pineapple, segregate each fragment of crushed pineapple bearing a blemish and determine the aggregate weight of such fragments to determine compliance with paragraph (b)(1)(iii)(b ) of this section.

(vii) Except in the case of chunks, cubes, pieces, and crushed pineapple, inspect all the units in the container to determine those that have been excessively trimmed, as defined in paragraph (b)(1)(iv) of this section.

(viii) Except in the case of cubes, pieces, and crushed pineapple, count the total units in the container and the number of mashed units to determine compliance with paragraph (b)(1)(v) of this section.

(ix) Determine the total acidity of the drained liquid by titration, using the following method: Measure with a pipette 10 milliliters of the unfiltered drained liquid into a 250-milliliter Erlenmeyer flask. Add 25 milliliters of distilled or deionized water and 0.3 milliliter of 1-percent phenolphthalein solution. Titrate with one-tenth normal sodium hydroxide solution to a faint, permanently pink coloration. Multiply the number of milliliters of one-tenth normal sodium hydroxide required by 0.064 to calculate the number of grams of anhydrous citric acid per 100 milliliters of drained liquid to determine compliance with paragraph (b)(3)(vi) of this section.

(4) If the quality of canned pineapple falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form specified in that section; however, if the quality of the canned pineapple falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1)(i) through (vii) of this section, there may be substituted for the second line of the general statement of substandard quality ("Good Food - Not High Grade") one of the following new lines, placed after the corresponding designation of paragraph (b)(1) of this section that the canned pineapple fails to meet:

(i) "Poorly cored" or "Excessive core".

(ii) "Mixed sizes" or "Irregular small pieces", as appropriate.

(iii) "Blemished" or "Contains blemished pieces".

(iv) "Excessively trimmed".

(v) "Mashed units" or "Contains mashed units".

(vi) "Excessively tart".

(vii) "Contains excess liquid".

(c) Fill of Container. (1) The standard of fill of container for canned crushed pineapple is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter.

(2) If canned crushed pineapple falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14414, Mar. 15, 1977, as amended at 44 FR 40279, July 10, 1979; 45 FR 43391 and 43392, June 27, 1980; 46 FR 57475, Nov. 24, 1981; 48 FR 39916, Sept. 2, 1983; 58 FR 2880, Jan. 6, 1993] Sec. 145.181 Artificially sweetened canned pineapple.

(a) Artificially sweetened canned pineapple is the food that conforms to the definition and standard of identity prescribed for canned pineapple by § 145.180(a), except that in lieu of a packing medium specified in § 145.180(a)(2), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin.

(b)(1) The specified name of the food is "artificially sweetened ______", the blank being filled in with the name prescribed by § 145.180(a) for canned pineapple having the same optional pineapple ingredient.

(2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as prescribed for canned pineapple by § 145.180(a). If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin".

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.185 Canned plums.

(a) Identity - (1) Ingredients. Canned plums is the food prepared from clean, sound, and mature fruit of plum varieties conforming to the characteristics of Prunus domestica L., greengage varieties conforming to the characteristics of Prunus italica L., mirabelle or damson varieties conforming to the characteristics of Prunus insititia L., or cherry varieties conforming to the characteristics of Prunus cerasifera Ehrh. The food consists of one of the optional styles of the plum ingredient, specified in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Artificial coloring.

Such food is sealed in a container and before or after sealing is so processed by heat so as to prevent spoilage.

(2) Optional styles of the plum ingredient. The optional plum ingredients specified in paragraph (a)(1) of this section are peeled or unpeeled:

(i) Whole.

(ii) Halves.

Peeled or unpeeled whole plums are pitted or, alternatively, unpitted. Peeled or unpeeled plum halves are pitted.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

(a ) When the density of the solution is 11 percent or more but less than 15 percent, the medium shall be designated as "slightly sweetened water", or "extra light sirup", "slightly sweetened fruit juice(s) and water" or "slightly sweetened fruit juice(s)", as the case may be.

(b ) When the density of the solution is 15 percent or more, but less than 19 percent, the medium shall be designated as "light sirup", "lightly sweetened fruit juice(s) and water", or "lightly sweetened fruit juice(s)", as the case may be.

(c ) When the density of the solution is 19 percent or more, but less than 25 percent, the medium shall be designated as "heavy sirup", "heavily sweetened fruit juice(s) and water", or "heavily sweetened fruit juice(s)", as the case may be.

(d ) When the density of the solution is 25 percent or more, but less than 35 percent, the medium shall be designated as "extra heavy sirup", "extra heavily sweetened fruit juice(s) and water", or "extra heavily sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "plums" accompanied by the color designation "yellow" or "golden" or "red" or "purple", as appropriate, or the specific name of the variety or "Greengage plums", "Damson plums", "Cherry plums", "Mirabelle plums". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice; "Seasoned with vinegar". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".

(ii) The style of the plum ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" shall be included as part of the name or in close proximity to the name of the food. The style of the plum ingredient shall be preceded or followed by "Peeled" when the plums are peeled and by "Pitted" in the case of whole pitted plums. "Halves" may be alternatively designated "Halved". When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristics to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example, in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey", the blank to be filled in with the word "light", "heavy", or "extra heavy", as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit",

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned plums is as follows:

(i) Blemishes (damaged ). After draining in accordance with the procedure set out in § 145.3(n) not more than 30 percent by weight of the drained plums consists of plums which have been blemished or damaged by any of the following factors either singly or in combination: Damaged by insects; appearance or eating quality materially affected by friction, disease, external stone gum or discoloration.

(ii) Crushed or broken units in whole and halves styles. In the case of the whole styles, not more than 25 percent by weight of the drained plums are deformed or broken to an extent that the normal shape of the fruit is seriously affected. In the case of the halves style, not more than 25 percent by weight of the drained plums are damaged or torn to such an extent that they are smaller than 50 percent of a plum half.

(iii) Blemishes and crushed or broken units. Not more than 35 percent by weight of the drained plums consist of both blemishes as specified in paragraph (b)(1)(i) of this section and crushed or broken units in the case of the whole and halves styles as specified in paragraph (b)(2)(ii) of this section.

(iv) Extraneous plant material. Not more than one piece of stalk or stem from the plum tree or other harmless extraneous plant material per 200 grams (7 ounces) of drained plums.

(v) Loose pits in whole style. Not more than three loose pits per 500 grams (17.6 ounces) of drained plums.

(vi) Pits or pieces of pits in whole pitted and halves styles. Not more than two pits or pieces of pits per 500 grams (17.8 ounces) of drained plums.

(2) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for extraneous plant material, loose pits in whole style, and pits or pieces of pits in whole pitted and halves styles based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).

(3) If the quality of canned plums falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned plums falls below standard with respect to only one of the factors of quality specified in paragraphs (b)(1) (i) through (vi) of this section, there may be substituted for the second line of such general statement of substandard quality ("Good Food - Not High Grade") a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned plums fail to meet, as follows:

(i) "Blemished";

(ii) "Partly crushed or broken";

(iii) "Blemished and partly crushed or broken";

(iv) "Contains extraneous plant material";

(v) "Contains loose pits"; or

(vi) "Contains pits" or "Contains pieces of pits".

(i) The fill of the plums and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.

(ii) The drained weight of the plum ingredient as determined by the method prescribed in § 145.3(n) is not less than 50 percent for whole styles and 55 percent for halves styles based on the water capacity of containers as determined in § 130.12(a) of this chapter.

(2) Determine compliance for fill of container as specified in § 145.3(o).

(3) If canned plums fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified. If canned plums fall below the standard of fill of container in respect to drained weight, the words "Low drained weight" shall follow the general statement of substandard fill on the label.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] Sec. 145.190 Canned prunes.

(a) Ingredients. Canned prunes is the food prepared from dried prunes, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (b) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(1) Natural and artificial flavors.

(2) Spice.

(3) Vinegar, lemon juice, or organic acids.

(4) Unpeeled pieces of citrus fruits.

Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(b) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are:

(i) Water.

(ii) Fruit juice(s) and water.

(iii) Fruit juice(s).

(i) When the density of the solution is less than 20 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(ii) When the density of the solution is 20 percent or more but less than 24 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(iii) When the density of the solution is 24 percent or more but less than 30 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(iv) When the density of the solution is 30 percent or more but not more than 45 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(c) Labeling requirements. (1) The name of the food is "prunes - prepared from dried prunes". The words "prepared from dried prunes" shall be in close proximity to the word "prunes" and shall be of the same style and not less than 1/2 of the point size of the type used for the word "prunes". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar" or "Seasoned with unpeeled pieces of citrus fruit". When two or more of the optional ingredients specified in paragraphs (a) (2) through (4) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled pieces of citrus fruit."

(2) When the food is prepared with a packing medium, the name of the packing medium specified in paragraphs (b) (1) and (2) of this section, preceded by "In" or "Packed in" and the words "cooked", "stewed", or "prepared", shall be included as part of the name or in close proximity to the name of the food. When no packing medium is used, the words "solid pack" or "moist pack" or the word "moistened" followed by the words "without sirup" shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey", the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (b) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:

(i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit",

(iii) In the case of the single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words "from concentrate(s)" shall follow the word "juice(s)" in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (c)(3) of this section.

(3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (c)(2)(ii) of this section, such names and the words "from concentrate", as specified in paragraph (c)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(4) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993]

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nursingscience · 1 year

Text

GOLDEN RULES FOR NURSES

NURSES

Golden Points to Remember

➥ Antiemetic drugs prevent vomiting.

➥ Intraosseous injections are given into the bone marrow.

➥ Intrathecal injections are given into the spinal cavity.

➥ Intramuscular injections should be given on 90° angle.

➥ Subcutaneous injections should be given on 45° angle.

➥ Intradermal injections should be given on 15° angle.

➥ Blood group ‘AB’ is known as universal recipient and blood group ‘O is known as universal donor.

➥ Mercury is used in thermometer because mercury is very sensitive to little change in temperature.

➥ For giving enema, left lateral position should be given.

➥ Air cushion is used to prevent bed sores.

➥ Hey’s test is performed for identify bile salts in urine

➥ Smith’s test is performed to found out presence of bile pigments in urine.

➥ Components of Total parenteral nutrition (TPN) are carbohydrates (glucose), amino acids, lipids,vitamins, minerals, and electrolytes.

➥ Insulin may be added to TPN to offset the high concentration of glucose and heparin may be added to limit the formation of a fibrous clot at the tip of the catheter.

➥ The bones in the forearm act as a natural splint by providing support to an I.V. access site.

➥ Don’t select an I.V. site on a paralyzed or traumatized arm.

➥ The basilica vein is normally used for a peripherally inserted central catheter (PICC) line.

➥ Because the insertion of a PICC line is below the level of the heart, an air embolism isn’t an expected occurrence.

➥ If a client has a high temperature, notify the physician before administering any blood product.

➥ No solution or product other than normal saline should be added to blood or blood product.

➥ Maslow’s hierarchy of needs must be met in the following order: physiologic (oxygen, food, water,sex, rest, and comfort), safety and security, love and belonging, self-esteem and recognition, and self- actualization.

➥ To avoid staining the teeth, the client should take a liquid iron preparation through a straw.

➥ Fluid oscillation in the tubing of a chest drainage system indicates that the system is working properly.

➥ The type of assessment that includes data related to a client’s biological, cultural, spiritual and social need is called Comprehensive Assessment.

➥ The Vital Signs are: 1. Temperature, 2. Pulse, 3.Respiration, 4. Blood pressure, and 5. Pain.

➥ Heat loss due to contact with circulating air movement is known as Convection.

➥ The range of marking in glass/clinical thermometer is 95-110° F and 35-43.3°C.

➥ Normal Rectal temperature is 99.6° F (37°C) (1°F ) higher than oral temperature).

➥ Rectal temperature is the most reliable.

➥ Relapsing fever: Fever episodes are separated by intervals of normal temperature for days or weeks.

➥ Rigor: Sudden rise in body temperature with shivering as seen in malaria.

➥ Increased depth of breathing with normal respiratory rate is called Hyperpnea.

➥ Cheyne-Stokes Respiration is characterized by altered period of Tachypnea and Apnea.

➥ Pulse deficit refers to the difference between apical pulse and radial pulse.

➥ A Blood Pressure Cuff that is too large will give falsely low reading of BP.

➥ Beneficence: Doing good for clients and providing benefit balanced against risk.

➥ Isotonic solutions allow free movement of water across the membrane without changing concentration of solutes on either side. E.g. 0.9% NaCl.

➥ Hypertonic solution: Fluids with solutes more concentrated than in cells, e.g. 5% dextrose.

🛑 Explanation

1. Antiemetic drugs prevent vomiting.

Antiemetic drugs are medications used to prevent or treat nausea and vomiting. They work by targeting different receptors in the body, including those in the gastrointestinal tract and the central nervous system.

There are several types of antiemetic drugs available, including:

1. Serotonin antagonists: These drugs block the action of serotonin, a neurotransmitter involved in nausea and vomiting. Examples include ondansetron, granisetron, and dolasetron.

2. Dopamine antagonists: These drugs block the action of dopamine, a neurotransmitter involved in nausea and vomiting. Examples include metoclopramide and prochlorperazine.

3. Histamine antagonists: These drugs block the action of histamine, a neurotransmitter involved in nausea and vomiting. Examples include dimenhydrinate and meclizine.

4. Cannabinoids: These drugs work by activating cannabinoid receptors in the body, which can help to reduce nausea and vomiting. Examples include dronabinol and nabilone.

Other types of antiemetic drugs include benzodiazepines, which can help to reduce anxiety and nausea, and corticosteroids, which can help to reduce inflammation and swelling that can contribute to nausea and vomiting.

Antiemetic drugs may be prescribed for a variety of conditions, including chemotherapy-induced nausea and vomiting, postoperative nausea and vomiting, and motion sickness, among others. It is important to note that antiemetic drugs may have side effects, and should only be taken as directed by a healthcare professional.

GOLDEN POINTS FOR NURSES

2. Intraosseous injections are given into the bone marrow.

Intraosseous injections are given directly into the bone marrow, typically of the long bones such as the femur, tibia, and humerus.

This route of administration is used when intravenous access is not feasible or when a more rapid onset of action is needed, such as in emergency situations.

Intraosseous injections are commonly used in pediatric patients, as well as in adult patients in emergency and critical care settings.

The technique involves using a specialized needle to penetrate the bone and access the marrow cavity, where medications or fluids can be injected directly into the bloodstream.

GOLDEN POINTS FOR NURSES

3. Intrathecal injections are given into the spinal cavity.

Intrathecal injections are given directly into the spinal cavity, specifically into the subarachnoid space surrounding the spinal cord.

This route of administration is used to deliver medications or other substances directly to the central nervous system, bypassing the blood-brain barrier. Intrathecal injections may be used to treat conditions such as chronic pain, spasticity, and certain types of cancer, among others.

The technique involves using a specialized needle to puncture the spinal canal and access the subarachnoid space, where medications or other substances can be injected. Because of the risks associated with this procedure, including infection, bleeding, and damage to the spinal cord or nerves, it is typically performed under strict sterile conditions by trained medical professionals.

Golden rules for NURSES

4. Intramuscular injections should be given on 90° angle.

The angle at which an intramuscular injection should be given can vary depending on the size of the needle and the location of the injection site. In general, a 90-degree angle is appropriate for most adult patients receiving intramuscular injections.

However, for patients who have less subcutaneous tissue or who are receiving injections in areas with less muscle mass, such as the deltoid muscle in the upper arm, a 45-degree angle may be more appropriate. It is important to follow proper injection technique and to consult with a healthcare provider if you have any questions or concerns about administering an intramuscular injection.

Golden rules for NURSES

5. Subcutaneous injections should be given on 45° angle.

The angle at which a subcutaneous injection should be given can vary depending on the size of the needle and the location of the injection site. In general, a 45-degree angle is appropriate for most adult patients receiving subcutaneous injections.

However, for patients who have less subcutaneous tissue or who are receiving injections in areas with less fat, such as the abdomen, a 90-degree angle may be more appropriate. It is important to follow proper injection technique and to consult with a healthcare provider if you have any questions or concerns about administering a subcutaneous injection.

Golden rules for NURSES

6. Intradermal injections should be given on 15° angle.

Yes, that's correct. Intradermal injections are administered at a shallow angle, typically between 5 and 15 degrees, into the dermis layer of the skin.

The angle used for an intradermal injection is much shallower than for an intramuscular or subcutaneous injection, as the goal is to inject the medication just under the surface of the skin.

This type of injection is commonly used for skin testing, such as for tuberculosis or allergies, and is typically given on the inner forearm or upper back. It is important to follow proper injection technique and to consult with a healthcare provider if you have any questions or concerns about administering an intradermal injection.

Golden rules for NURSES

7. Blood group ‘AB’ is known as universal recipient and blood group ‘O is known as universal donor.

Yes, that's correct. Blood group AB is known as the universal recipient because individuals with this blood type can receive blood from any other blood type without experiencing an adverse immune reaction. This is because they have both A and B antigens on the surface of their red blood cells, and therefore do not produce antibodies against either antigen.

On the other hand, blood group O is known as the universal donor because individuals with this blood type can donate blood to individuals with any other blood type without causing an adverse immune reaction. This is because they do not have A or B antigens on the surface of their red blood cells, and therefore do not produce antibodies against these antigens. However, individuals with blood group O can only receive blood from other individuals with blood group O, as their immune system will recognize the A and B antigens as foreign and produce antibodies against them.

Golden rules for NURSES

8. Mercury is used in thermometer because mercury is very sensitive to little change in temperature.

Yes, that is correct. Mercury is often used in thermometers because it is a liquid metal that has a high coefficient of thermal expansion, which means that it expands and contracts in response to changes in temperature. This makes it very sensitive to even small changes in temperature and allows for accurate temperature readings.

In addition, mercury has a low freezing point and a high boiling point, which means that it remains in a liquid state over a wide range of temperatures. This allows it to be used in both low-temperature and high-temperature applications.

However, it is important to note that mercury is a toxic substance and can be harmful if ingested or inhaled. For this reason, many countries have banned the use of mercury in thermometers and other consumer products, and alternative substances such as alcohol or digital thermometers are often used instead.

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9. For giving enema, left lateral position should be given.

Yes, the left lateral position is commonly used for administering an enema. This position helps to promote the flow of the enema solution into the rectum and prevents it from flowing back out.

To assume the left lateral position for an enema, the patient should lie on their left side with their left leg straight and their right knee bent slightly. They should bring their right knee up towards their chest to further open the rectal area. This position helps to straighten out the rectum and makes it easier to insert the enema tip.

It is important to follow proper enema administration technique and to use sterile equipment to minimize the risk of infection or injury. A healthcare provider should be consulted if you have any questions or concerns about administering an enema.

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10. Air cushion is used to prevent bed sores.

Air cushions can be used as part of a preventative strategy to help reduce the risk of bed sores, also known as pressure ulcers. Pressure ulcers can occur when there is prolonged pressure on a particular area of the skin, often caused by immobility or being in a seated or lying position for an extended period of time.

Air cushions are designed to distribute pressure evenly over the surface of the cushion, which can help reduce pressure on any particular area of the body. This can help to prevent the development of pressure ulcers and also provide greater comfort for the person sitting or lying on the cushion.

However, it is important to note that air cushions are just one component of a comprehensive pressure ulcer prevention plan. Other strategies may include repositioning the patient regularly, maintaining good skin hygiene, and providing adequate nutrition and hydration. It is important to work with a healthcare provider to develop an individualized care plan for preventing pressure ulcers in each patient.

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11. Hey’s test is performed for identify bile salts in urine

Hey's test is a laboratory test used to detect the presence of urobilinogen in urine, not bile salts. Urobilinogen is a colorless substance that is produced in the liver during the breakdown of bilirubin, a yellowish substance that is formed when old red blood cells are broken down.

Hey's test involves adding a chemical reagent to a urine sample, which causes any urobilinogen present to oxidize and turn pink or red in color. The intensity of the color change is used to determine the concentration of urobilinogen in the urine.

While Hey's test is not used specifically to identify bile salts in urine, elevated levels of urobilinogen in the urine can be an indication of liver disease or other medical conditions affecting the liver or biliary system, which can lead to the accumulation of bile salts in the urine. It is important to consult with a healthcare provider for proper diagnosis and treatment of any medical condition.

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12. Smith’s test is performed to found out presence of bile pigments in urine.

No, Smith's test is not used to detect the presence of bile pigments in urine. Smith's test is a laboratory test used to detect the presence of protein in urine.

Bile pigments, such as bilirubin and urobilinogen, may be present in urine in certain medical conditions affecting the liver or biliary system. However, there are other laboratory tests that are more commonly used to detect these substances in urine, such as the bilirubin test or the urobilinogen test.

It is important to consult with a healthcare provider for proper diagnosis and treatment of any medical condition that may be affecting the urinary system or other organ systems in the body.

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13. Components of Total parenteral nutrition (TPN) are carbohydrates (glucose), amino acids, lipids,vitamins, minerals, and electrolytes.

Yes, that is correct. Total parenteral nutrition (TPN) is a form of nutrition therapy that delivers all of the necessary nutrients, including carbohydrates (glucose), amino acids, lipids, vitamins, minerals, and electrolytes, directly into the bloodstream through a vein. TPN is typically administered when a patient is unable to obtain adequate nutrition through the gastrointestinal tract, such as in cases of severe malabsorption, intestinal obstruction, or other medical conditions.

The specific components and concentrations of TPN are tailored to the individual patient's needs based on factors such as age, weight, medical condition, and laboratory values. TPN is typically administered in a hospital setting and requires close monitoring by a healthcare provider to ensure proper dosing and to monitor for any potential complications or side effects.

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14. The bones in the forearm act as a natural splint by providing support to an I.V. access site.

Yes, that is correct. The bones in the forearm, specifically the radius and ulna, can act as a natural splint by providing support and stability to an IV access site. When an IV catheter is inserted into a vein in the arm, it can be secured in place using a dressing or tape to prevent movement or dislodgement. However, the bones in the forearm can also provide additional support and stability to the IV catheter, which can help to prevent accidental dislodgement or complications such as infiltration or extravasation.

It is important to ensure that the IV catheter is properly placed and secured, and to monitor the IV site for signs of complications such as swelling, redness, pain, or leakage. If any of these signs are present, it is important to notify a healthcare provider immediately.

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15. Don’t select an I.V. site on a paralyzed or traumatized arm.

Yes, that is correct. When selecting an IV site, it is important to avoid areas that are paralyzed or traumatized. A paralyzed limb may have reduced blood flow and sensation, which can increase the risk of complications such as infiltration or extravasation. Additionally, a traumatized limb may have damaged blood vessels or tissues, which can also increase the risk of complications.

When selecting an IV site, healthcare providers typically look for a site that has good blood flow, easy access, and minimal risk of complications. The most common sites for IV access are the veins in the arms, but other sites such as the hands or feet may be used if necessary. Factors such as the patient's medical condition, age, and overall health may also be taken into consideration when selecting an IV site.

It is important to properly assess the patient's veins and select the most appropriate site for IV access, while also considering the patient's comfort and safety. Proper insertion and maintenance of the IV catheter, as well as monitoring for signs of complications, can help to ensure optimal outcomes for the patient.

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16. Don’t select an I.V. site on a paralyzed or traumatized arm.

It is important to avoid selecting an intravenous (IV) site on a paralyzed or traumatized arm. There are several reasons for this:

Risk of further injury: If the arm is already traumatized or paralyzed, there is a risk of further injury or damage to the arm if an IV is inserted in that area. This can result in nerve damage, muscle damage, or other complications.

Difficulty monitoring: If the arm is paralyzed, it may be difficult to monitor for signs of infection or other complications at the IV site. This can lead to delayed diagnosis and treatment of any problems that may arise.

Reduced blood flow: A paralyzed or traumatized arm may have reduced blood flow, which can affect the delivery of fluids and medications through the IV. This can result in poor IV access or incomplete delivery of medication.

In general, it is important to choose a site for IV insertion that is healthy, well-vascularized, and free from any injuries or abnormalities. If a patient's arm is paralyzed or traumatized, it is best to select a different site for the IV. This can help ensure that the IV is placed safely and effectively, without causing any further harm to the patient.

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17. The basilica vein is normally used for a peripherally inserted central catheter (PICC) line.

The basilic vein is one of the veins that can be used for a peripherally inserted central catheter (PICC) line. A PICC line is a long, thin tube that is inserted through a peripheral vein (usually in the arm) and passed through to the larger veins near the heart. This type of catheter is often used for patients who require long-term intravenous (IV) access for medications, fluids, or other treatments.

The basilic vein is located on the medial (inner) side of the upper arm, and it runs from the elbow to the axilla (armpit). It is one of the larger veins in the arm, making it a good candidate for a PICC line insertion. Other veins that can be used for a PICC line include the cephalic vein and the brachial vein.

When a PICC line is inserted, the healthcare provider will use ultrasound guidance to locate the basilic vein and insert the catheter through the skin and into the vein. The catheter is then advanced through the vein and into the larger veins near the heart. Once the catheter is in place, it can be used for the administration of medications, fluids, or other treatments.

It is important to note that while the basilic vein is a common choice for a PICC line insertion, the healthcare provider will consider several factors when choosing the best vein for each patient. These factors may include the patient's medical history, the size and condition of the veins, and the specific needs of the patient's treatment plan.

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18. Because the insertion of a PICC line is below the level of the heart, an air embolism isn’t an expected occurrence.

While it is true that the insertion of a peripherally inserted central catheter (PICC) line is typically done below the level of the heart, an air embolism can still occur during the insertion process or while the catheter is in place.

An air embolism occurs when air bubbles enter the bloodstream and block the flow of blood to vital organs. While air embolisms are rare, they can be life-threatening if not promptly recognized and treated.

During the insertion of a PICC line, there is a risk of air entering the catheter or the bloodstream. Healthcare providers take precautions to minimize this risk by carefully priming and flushing the catheter and using specialized techniques to insert and position the catheter.

However, even with these precautions, it is still possible for air to enter the bloodstream. This can happen if the catheter becomes disconnected or if the patient experiences a sudden change in position that allows air to enter the catheter.

To minimize the risk of air embolism, healthcare providers carefully monitor patients during and after PICC line insertion. They may use ultrasound or other imaging techniques to confirm proper catheter placement and check for any signs of air in the bloodstream.

If an air embolism is suspected, immediate treatment is required. This may include stopping the infusion, administering supplemental oxygen, and positioning the patient in a way that prevents the air from traveling to the heart or lungs. In severe cases, more advanced treatments may be necessary, such as hyperbaric oxygen therapy or surgery.

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19. If a client has a high temperature, notify the physician before administering any blood product.

If a client has a high temperature, it is important to notify the physician before administering any blood product. This is because a high temperature can be a sign of infection or another underlying condition that may be exacerbated by the administration of blood products.

Blood products are typically used to treat a variety of conditions, including anemia, bleeding disorders, and immune system disorders. While these products can be life-saving, they also carry certain risks, such as infection, allergic reactions, and transfusion reactions.

One of the key steps in ensuring the safe administration of blood products is to carefully screen patients for any underlying conditions or risk factors that may increase their risk of complications. This includes monitoring for signs of infection, such as a high temperature, before administering any blood products.

If a client has a high temperature, the physician may want to delay or modify the administration of blood products until the underlying cause of the fever can be identified and treated. This may involve further testing or evaluation to determine if the client has an infection or other condition that could increase their risk of complications from the blood product.

By notifying the physician of any signs of infection or other concerns before administering blood products, healthcare providers can help ensure the safe and effective use of these important treatments.

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20. No solution or product other than normal saline should be added to blood or blood product.

It is generally recommended that no solution or product other than normal saline should be added to blood or blood products. This is because the addition of other substances can increase the risk of adverse reactions and other complications.

Normal saline, also known as 0.9% sodium chloride, is a sterile solution of salt and water that is used to replace lost fluids and restore electrolyte balance in the body. It is often used as a diluent for blood and blood products because it is compatible with these substances and does not increase the risk of adverse reactions or complications.

Adding other solutions or products to blood or blood products can alter their composition and increase the risk of adverse reactions, such as transfusion reactions, allergic reactions, or infections. For example, adding medications or other substances to blood products can increase the risk of medication errors and other complications.

In some cases, healthcare providers may need to add a medication or other substance to blood or blood products to meet the specific needs of the patient's treatment plan. When this is necessary, it is important to carefully follow established protocols and guidelines to minimize the risk of adverse reactions or other complications.

Overall, the addition of any solution or product to blood or blood products should only be done under the direction of a healthcare provider with appropriate training and expertise in transfusion medicine.

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21. Maslow’s hierarchy of needs must be met in the following order: physiologic (oxygen, food, water,sex, rest, and comfort), safety and security, love and belonging, self-esteem and recognition, and self- actualization.

Maslow's hierarchy of needs is a theory that suggests that human needs can be organized into a hierarchy, with lower-level needs taking priority over higher-level needs. According to Maslow's theory, the hierarchy of needs must be met in a specific order, with lower-level needs needing to be met before higher-level needs can be addressed.

The hierarchy of needs includes the following levels, in order from lowest to highest:

Physiological needs: These are the most basic needs, including the need for oxygen, food, water, shelter, sleep, and other bodily needs.

Safety needs: Once physiological needs are met, individuals have a need for safety and security, including physical safety, financial security, and stability.

Love and belonging needs: After safety needs are met, individuals have a need for love, affection, and a sense of belonging, including relationships with family, friends, and community.

Esteem needs: Once the need for love and belonging is met, individuals have a need for self-esteem and recognition from others, including achievement, status, and respect.

Self-actualization needs: Once all of the other needs are met, individuals have a need for self-actualization, including personal growth, self-fulfillment, and realizing their full potential.

In order to meet higher-level needs, lower-level needs must first be met. For example, an individual who is hungry and thirsty will not be able to focus on safety needs until their basic physiological needs are met. Similarly, an individual who is struggling to find a sense of belonging may have difficulty focusing on self-esteem needs until they feel a sense of connection with others.

By understanding Maslow's hierarchy of needs, healthcare providers can better understand the needs and priorities of their patients and develop treatment plans that address their most pressing needs first. This can help promote better outcomes and improve patient satisfaction.

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22. To avoid staining the teeth, the client should take a liquid iron preparation through a straw.

To avoid staining the teeth, it is recommended that the client take a liquid iron preparation through a straw. Iron supplements can cause staining of the teeth, which can be unsightly and difficult to remove. By using a straw to take the supplement, the liquid can bypass the teeth and reduce the risk of staining.

In addition to using a straw, there are other strategies that can help minimize the risk of staining from iron supplements. For example, the client can rinse their mouth with water after taking the supplement to help remove any residual liquid from the teeth. They may also want to avoid brushing their teeth immediately after taking the supplement, as this can actually spread the iron around and increase the risk of staining.

If the client does experience staining from the iron supplement, there are several options for addressing the issue. One approach is to switch to a different form of iron supplement, such as a tablet or capsule, which may be less likely to cause staining. Alternatively, the client may be able to use a whitening toothpaste or receive professional teeth whitening treatment to help remove the stains.

Overall, while liquid iron preparations can be an effective treatment for iron deficiency, they can also cause staining of the teeth. By using a straw and taking other steps to minimize the risk of staining, clients can help ensure that they receive the benefits of iron supplementation without experiencing unwanted side effects.

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23. Fluid oscillation in the tubing of a chest drainage system indicates that the system is working properly.

Fluid oscillation in the tubing of a chest drainage system does not necessarily indicate that the system is working properly. In fact, fluid oscillation can be an indication of a problem with the system that requires attention from healthcare providers.

A chest drainage system is typically used to remove excess air or fluid from the pleural space in the chest. The system consists of a drainage tube, a collection chamber, and a series of tubing that connects the drainage tube to the collection chamber. The tubing is often clear, allowing healthcare providers to observe the movement of fluid and air through the system.

Fluid oscillation refers to the movement of fluid back and forth in the tubing of the chest drainage system. While some oscillation is normal and can indicate that the system is functioning properly, excessive oscillation can be a sign of a problem. For example, if there is a blockage in the tubing or collection chamber, fluid may be unable to flow freely and can cause increased oscillation. Similarly, if the drainage tube is not properly inserted into the pleural space, air may be drawn into the tubing and cause oscillation.

If a healthcare provider observes excessive fluid oscillation in a chest drainage system, they may need to take steps to address the underlying issue. This may involve adjusting the placement of the drainage tube, clearing any blockages in the tubing or collection chamber, or replacing a malfunctioning component of the system.

Overall, while some fluid oscillation in the tubing of a chest drainage system can be normal, excessive oscillation can be a sign of a problem that requires attention from healthcare providers.

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24. The type of assessment that includes data related to a client’s biological, cultural, spiritual and social need is called Comprehensive Assessment.

The type of assessment that includes data related to a client's biological, cultural, spiritual, and social needs is indeed called a comprehensive assessment.

A comprehensive assessment is a holistic approach to assessing a client's health status that takes into account various aspects of their life, including their physical health, cultural background, spiritual beliefs, and social environment. By gathering information on these different factors, healthcare providers can gain a more complete understanding of the client's health status and develop a care plan that addresses all of their needs.

In a comprehensive assessment, healthcare providers may gather data through a variety of methods, including interviews, physical exams, laboratory tests, and observation of the client's behavior and interactions with others. They may also use standardized assessment tools to gather information on specific aspects of the client's health, such as their mental health status or their risk for falls.

Overall, a comprehensive assessment is an important tool for healthcare providers in understanding their clients' needs and developing an effective care plan that addresses all aspects of their health and well-being.

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25. The Vital Signs are: 1. Temperature, 2. Pulse, 3.Respiration, 4. Blood pressure, and 5. Pain.

The vital signs are indeed a set of important measurements that healthcare providers use to assess a client's overall health status. The five vital signs are:

Temperature: The measurement of the body's core temperature. Normal body temperature ranges from 97.7°F to 99.5°F (36.5°C to 37.5°C).

Pulse: The measurement of the heart rate, or the number of times the heart beats per minute. A normal pulse rate for adults is between 60 to 100 beats per minute.

Respiration: The measurement of the breathing rate, or the number of breaths taken per minute. A normal respiration rate for adults is between 12 to 20 breaths per minute.

Blood pressure: The measurement of the force of blood against the walls of the arteries as the heart pumps blood throughout the body. Blood pressure is expressed in two numbers, with the systolic pressure (the top number) indicating the pressure when the heart beats, and the diastolic pressure (the bottom number) indicating the pressure when the heart is at rest. A normal blood pressure reading for adults is typically around 120/80 mmHg.

Pain: The subjective experience of discomfort or distress. Pain is assessed using various scales, such as the numeric rating scale (NRS) or visual analog scale (VAS).

Overall, the vital signs are important indicators of a client's overall health status, and healthcare providers regularly assess these measurements to monitor changes in the client's condition and develop an effective care plan.

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26. Heat loss due to contact with circulating air movement is known as Convection.

Yes, that is correct. Convection is the transfer of heat from a surface to a fluid (e.g. air or water) that is moving. When air moves over a surface, it carries away heat, causing the surface to cool.

This is why we feel cooler when there is a breeze or wind blowing, even if the air temperature is the same.

Convection is an important factor to consider when designing heating and cooling systems, as well as in understanding the behavior of the atmosphere and oceans.

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27. The range of marking in glass/clinical thermometer is 95-110° F and 35-43.3°C.

Glass or clinical thermometers typically have a range of markings from 95-110°F (Fahrenheit) and 35-43.3°C (Celsius), which is the normal range of human body temperature.

The thermometer works by using a liquid, usually mercury, that expands or contracts as it is heated or cooled.

The length of the liquid column inside the thermometer changes depending on the temperature, and this is what is used to determine the temperature reading.

It is important to use the thermometer correctly and to read the markings accurately to get an accurate measurement of body temperature.

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28. Normal Rectal temperature is 99.6° F (37°C) (1°F ) higher than oral temperature)

The normal rectal temperature is generally considered to be about 1°F (0.6°C) higher than the normal oral temperature, which is typically around 98.6°F (37°C).

This is because the rectum is a more accurate indicator of core body temperature, as it is located closer to the internal organs and is not affected by external factors such as food or drink.

However, rectal temperature measurement is generally reserved for medical purposes and is not recommended for routine temperature checks at home.

Oral temperature measurement is a more convenient and less invasive method that can provide a good approximation of core body temperature.

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29. Rectal temperature is the most reliable

Rectal temperature is generally considered to be the most reliable method of measuring body temperature because it provides a more accurate reflection of core body temperature.

This is because the rectum is located in the central part of the body, close to the internal organs which generate heat, and is not affected by external factors such as food or drink.

However, rectal temperature measurement may not be suitable for all individuals, especially for those who are uncomfortable with the procedure, those who have certain medical conditions, or those who have undergone rectal surgery.

Oral temperature measurement is a convenient and non-invasive alternative that can provide a good approximation of core body temperature for most people.

Other methods of temperature measurement include axillary (underarm) measurement, ear measurement, and forehead measurement, which may be suitable for certain populations or situations.

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30. Relapsing fever: Fever episodes are separated by intervals of normal temperature for days or weeks

Relapsing fever is a type of fever caused by certain bacterial infections, such as Borrelia species.

The fever episodes in relapsing fever are characterized by sudden onset of high fever, chills, headache, muscle aches, and other flu-like symptoms.

These episodes typically last for several days to a week or more, and are then followed by a period of normal temperature, which can last for days or weeks.

During the periods of normal temperature, the patient may feel completely well and may not have any symptoms.

However, the fever episodes can recur, often with different symptoms or severity, leading to a relapsing pattern of illness.

Treatment for relapsing fever typically involves antibiotics, such as doxycycline or penicillin, and may require several courses of treatment to fully eradicate the bacteria.

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31. Rigor: Sudden rise in body temperature with shivering as seen in malaria.

Rigor is a medical term used to describe a sudden onset of fever with chills and shivering. In the context of malaria, rigor is a common symptom that occurs during the febrile (fever) episodes, which are a hallmark of the disease.

Malaria is a parasitic infection caused by Plasmodium species, which are transmitted to humans by the bite of infected mosquitoes.

The febrile episodes in malaria are typically cyclical, with sudden onset of high fever, rigor, and other flu-like symptoms such as headache, muscle aches, and fatigue.

The fever may last for several hours to a few days, and is then followed by a period of normal or subnormal temperature.

The cyclical nature of the fever episodes is a key diagnostic feature of malaria, and helps to distinguish it from other febrile illnesses.

Treatment for malaria typically involves antimalarial medications, such as chloroquine, artemisinin-based combination therapy (ACT), or other drugs depending on the species of Plasmodium involved and the location of the infection.

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32. Increased depth of breathing with normal respiratory rate is called Hyperpnea.

Hyperpnea is an increase in the depth and intensity of breathing, without an increase in the respiratory rate.

It is often seen during exercise or other physical activity, as the body needs more oxygen to meet the increased demand.

It can also occur in response to certain medical conditions, such as metabolic acidosis or congestive heart failure.

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33. Cheyne-Stokes Respiration is characterized by altered period of Tachypnea and Apnea.

Cheyne-Stokes respiration is a type of abnormal breathing pattern that is characterized by a cycle of alternating periods of tachypnea (rapid breathing) and apnea (temporary cessation of breathing).

The cycle typically lasts between 30 seconds to 2 minutes, and can be seen in patients with various medical conditions, such as heart failure, stroke, and traumatic brain injury.

It is caused by an abnormality in the respiratory centers in the brain, which affects the regulation of breathing.

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34. Pulse deficit refers to the difference between apical pulse and radial pulse.

Pulse deficit is a condition where there is a difference between the apical pulse (the heartbeat heard through a stethoscope over the apex of the heart) and the radial pulse (the pulse felt at the wrist).

It occurs when some of the heartbeats are not transmitted to the peripheral arteries, leading to a discrepancy between the apical and radial pulse rates.

Pulse deficit can be caused by various medical conditions, such as atrial fibrillation, premature ventricular contractions, and heart block. It is often an indication of an underlying heart problem and should be evaluated by a healthcare provider.

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35. A Blood Pressure Cuff that is too large will give a falsely low reading of BP.

No, that is not correct.

A blood pressure cuff that is too large will actually give falsely high readings of blood pressure.

This is because the cuff will not be able to adequately compress the artery, leading to an overestimation of the blood pressure.

Conversely, a cuff that is too small will give falsely low readings of blood pressure, as it will compress the artery too much, leading to an underestimation of the blood pressure.

It is important to use the appropriate size of blood pressure cuff for accurate readings of blood pressure.

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36. Beneficence: Doing good for clients and providing benefits balanced against risk.

Beneficence is one of the four main ethical principles in healthcare, which refers to the obligation of healthcare providers to do good and to promote the well-being of their clients.

This principle requires that healthcare providers act in the best interests of their clients and provide care that maximizes benefits and minimizes risks.

Beneficence also requires that healthcare providers make decisions that are based on the best available evidence and that they continually seek to improve the quality of care that they provide.

Balancing the benefits of treatment against the risks is an important aspect of beneficence, as healthcare providers must weigh the potential benefits of a particular treatment against the potential risks and side effects in order to make informed decisions about the best course of action for their clients.

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37. Isotonic solutions allow free movement of water across the membrane without changing concentration of solutes on either side. E.g. 0.9% NaCl.

An isotonic solution is a solution that has the same concentration of solutes as the fluid inside the cells of the body.

When an isotonic solution is administered, water moves freely across the cell membrane in both directions, without changing the concentration of solutes on either side of the membrane.

This is because the concentration of solutes in the isotonic solution is equal to the concentration of solutes inside the cells, so there is no gradient to drive the movement of water in one direction or the other.

One example of an isotonic solution is 0.9% NaCl (normal saline), which is commonly used for intravenous fluid administration to replace lost fluids and electrolytes in the body.

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38. Hypertonic solution: Fluids with solutes more concentrated than in cells, e.g. 5% dextrose.

No, that is not entirely correct.

A hypertonic solution is a solution that has a higher concentration of solutes than the fluid inside the cells of the body. When a hypertonic solution is administered, water moves out of the cells and into the extracellular fluid, causing the cells to shrink.

This is because the concentration of solutes in the hypertonic solution is greater than the concentration of solutes inside the cells, creating a gradient that drives the movement of water out of the cells.

An example of a hypertonic solution is 3% saline, which is used to treat hyponatremia (low sodium levels). 5% dextrose is actually an isotonic solution, because dextrose (a form of glucose) is rapidly metabolized by the body, leaving only water and a small amount of electrolytes in the solution. When 5% dextrose is administered, it initially acts as an isotonic solution, but once the dextrose is metabolized, the remaining fluid becomes hypotonic (lower concentration of solutes than inside the cells).

It is important to note that the effects of hypertonic and hypotonic solutions on the body depend on the concentration of the solutes in the solution, as well as the rate and volume of administration. Administration of hypertonic or hypotonic solutions must be carefully monitored to avoid adverse effects on the body.

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