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the juice tests 10.5 degrees when tested with a Brix hydrometer, read at the proper temperature for the instrument used.
(2) "Normal canned tangerine juice flavor” means that the product is free from objectionable flavor or off flavor of any kind.
(3) "Free and suspended pulp" is determined by the following method:
(1) Graduated centrifuge tubes with a capacity of 50 ml. are filled with canned tangerine juice and placed in a suitable centrifuge. The speed is adjusted as indicated in Table No. I according to the diameter specified and the canned tangerine juice is centrifuged for exactly 10 minutes. As used herein, “diameter" means the over-all distance between the bottoms of opposing centrifuge tubes in operating position. After centrifuging, the milliliter reading at the top of the layer of pulp in the tube is multiplied by 2 to give the percentage of pulp.
(ili) Canned tangerine juice that fails to meet the requirements of subdivision (ii) of this subparagraph may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).
(3) Flavor. (1) Canned tangerine juice that possesses a fine, distinct, nor mal canned tangerine juice flavor, free from traces of scorching, caramelization, oxidation, or terpene may be given a score of 34 to 40 points. To score in this classification canned tangerine juice shall meet the following additional requirements:
Canned tangerine juice tests not less than 10.5 degrees Brix.
Canned tangerine juice contains not less than 0.75 gm. nor more than 1.4 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.
(i) If the canned tangerine juice possesses a good normal canned tangerine juice flavor, having a slightly caramelized or an oxidized flavor, but not an objectionable flavor, & score of 28 to 33 points may be given. Canned tangerine juice that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). To score in this classification canned tangerine juice shall meet the following additional requirements:
Canned tangerine juice tests not less than 10 degrees Brix.
Canned tangerine juice contains not less than 0.65 gm. nor more than 1.6 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.
(iii) If the canned tangerine juice fails to meet the requirements of subdivision (11) of this subparagraph, or if the canned tangerine juice has the flavor of green fruit, is off flavor, or is distinctly unpalatable for any reason, a score of 0 to 27 points may be given. Canned tangerine juice that falls into this classification shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).
(f) Explanation of terms. (1) "10.5 degrees Brix", for example, means that
(4) “Acid" in canned tangerine juice is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator. Acid is calculated as anhydrous citric acid.
(5) "Percent by volume of recoverable oil" in canned tangerine juice is determined by the following method:
(i) Equipment. Oil Separatory trap similar to either of those illustrated in Figure 1 and Figure 2.
Gas burner or hot plate.
(ii) Procedure. Exactly 2 liters of canned tangerine juice are placed in a
3-liter flask. Close the stopcock, place distilled water in the graduated tube, run cold water through the condenser from bottom to top, and bring the juice to a boil. Boiling is continued for one hour at the rate of approximately 50 drops per minute. By means of the stopcock, lower the oil into the graduated portion of the separatory trap, remove the trap from the flask, allow it to cool, and record the amount of oil recovered.
The number of milliliters of oil recovered divided by 20 equals the percent by volume of recoverable oil.
(g) Tolerance for certification of officially drawn samples. (1) When certifying samples that have been officially drawn and which represent a specific lot of canned tangerine juice, the grade for such lot will be determined by averaging the total scores of all containers, if:
(i) Not more than one-sixth of the containers comprising the sample fails to meet all the requirements of the grade indicated by the average of such total scores, and with respect to such containers which fail to meet the requirements of the indicated grade by reason of a limiting rule, the average score of all containers in the sample for the factor, subject to such limiting rule, must be within the range for the grade indi cated;
(ii) None of the containers comprising the sample falls more than 4 points below the minimum score for the grade indicated by the average of the total scores; and
(iii) All containers in the lot meet all applicable standards of quality promulgated under the Federal Food, Drug, and Cosmetic Act and in effect at the time of the aforesaid certification.
(h) Score sheet for canned tangerine juice.
INSTRUCTIONS AND FORMS (ADDED] Sec. 56.101 Instructions on sanitary require
ments and requirements for equipment and facilities governing plants operating as official plants processing and packaging dressed poultry and edible prod
ucts thereof. 56.102 Form of application for inspection. 56.151 Marking of containers of inspected i
and certified edible products for shipment from one official plant
to another official plant. AUTHORITY: 88 56.101 to 56.151, appearing in this Supplement, issued under 54 Stat, 555, 60 Stat. 270; 7 U.S.C. 414.
$ 56.101 Instructions on sanitary requirements and requirements for equipment and facilities governing plants operating as official plants processing and packaging dressed poultry and edible products thereof-(a) Definitions. (1) "Rules and regulations in this part" means the revised rules and regulations governing the inspection and certification of dressed poultry and dressed domestic rabbits and edible products thereof for condition and wholesomeness (7 CFR, 1945 Supp., 56.1 et seq.).
(2) "National supervisor” means the national supervisor of the Poultry Inspection Section, Dairy and Poultry Inspection and Grading Division of the Dairy Branch of the Administration, in charge of the inspection service.
(3) All other terms which are used in this section shall have the meaning applicable to such terms when used in the rules and regulations in this part.
(b) Facilities specified prior to construction. When application has been made for inspection service, an examination of the plant and premises shall be made by the regional supervisor, or his assistant, and necessary facilities for inspection specified.
(c) Drawings and specifications to be furnished in advance of construction. (1) Copies of drawings, consisting of floor plans, showing the location of such features as the principal pieces of equipment, floor drains, and the routes of edible and inedible products to and from the eviscerating department, shall be submitted to the regional supervisor before the application for inspection is approved.
(2) The drawings should be prepared to scale, preferably 14 inch a foot, and should show toilet and dressing rooms, store rooms, inspector's office, inedible product departments, and all rooms or compartments where poultry products or utensils will be kept or handled. Approval of the drawings should be obtained from the regional supervisor in advance of construction or remodeling.
(3) Specifications covering the height of the ceilings, character of the floors, walls and ceilings, lighting and such other notations as the regional supervisor may require shall accompany the drawings.
(d) Final survey. Prior to the inauguration of inspection, a final survey of the plant and premises shall be made by the regional supervisor, or his assistant, to determine if the building has been constructed and facHities have been installed in accordance with the approved drawings and with the sanitary requirements contained in the instructions in this section. Sanitary requirements not specifically covered by the instructions in this section shall be left to the national supervisor or his assistant. "
(e) Separation of oficial plants from other plants. Each official plant shall be completely separated from any other plant or building where drawn poultry or poultry products thereof are handled. No communications by means of doorways, windows, stairways, elevators, or passageways are permissible.
(f) Sanitary requirements. Each offi. cial plant shall be maintained in sanitary condition, and to this end the requirements of subparagraphs (1) to (7) inclusive of this paragraph shall be met. (1) There shall be abundant light, both natural and artificial, of good quality and well distributed, and suficient ventilation for all rooms and compartments to insure sanitary conditions.
(2) There shall be an efficient drainage and plumbing system for the plant and premises, and all drains and gutters shall be properly installed with approved traps and vents.
(3) The water supply shall be ample, clean and potable, with adequate facilities for its distribution in the plant and its protection against contamination and pollution. Every official plant shall make known, and whenever required shall afford opportunity for inspection of, the source of its water supply, the storage facilities, and the distribution system.
(4) The floors, walls, ceilings, partitions, posts, doors and other parts of all structures shall be of such materials, construction and finish as will make them susceptible of being readily and thoroughly cleaned. The floors shall be kept watertight. The rooms and compartments used for edible products shall be separate and distinct from those used for inedible products, and from rooms where poultry is slaughtered and plucked. However, passageways or eleyators which are used for edible products may also be used for the movement of inedible products, in suitable containers, from the official plant. When such inedible products are taken from inedible product departments, they shall be removed from the oficial plant without delay.
(5) The rooms and compartments in which any edible product is prepared or handled shall be free from dust and from odors from dressing and toilet rooms, catchbasins, and inedible tank and fertilizer rooms.
(6) Every practicable precaution shall be taken to exclude flies, rats, mice, and other vermin from oficial plants. The use of poisons for any purpose in rooms or compartments where unpacked product is stored or handled is forbidden except under such restrictions and precautions as the national supervisor may prescribe. The use of bait poisons in inedible compartments, outbuildings,