(iii) At the end of the immersion, remove the fish stick from the water and blot the stick lightly with double thickness paper towelings. This step should be completed in no more than 7 seconds.

(iv) Scrape and remove the breading material and batter from the fish flesh with the spatula removing the softened breading material and batter from the narrow sides and ends of the stick on the initial movements, followed by removing the material from the wider flat surfaces.

% fish flesh=

(v) Residual batter and breading may remain on some sticks prepared using batters that are difficult to remove after one dipping. When this occurs redip the partially "debreaded" stick in 63° to 86° F. (room temperature) water for approximately 2 seconds. Follow step 3 toweling, and remove the softened residual batter and breading material.

(vi) Weigh all the "debreaded" fish sticks.

(vii) Calculate the percent fish flesh in the sample unit by the following formula:

(g) "Minimum fish flesh content-online determination" refers to the minimum percent fish flesh, by weight, of the average weight of three groups of five fish sticks (sample unit for fish flesh determination), as determined by the following:

(1) Equipment needed-balance accurate to 0.1 gram.

(2) Procedure:

(i) Weigh three groups of five raw unbreaded fish sticks from the line. These weights should be recorded and averaged (average weight of three groups of five sticks) and percent fish flesh calculated

% fish flesh=

X 100

immediately after the average weights are determined.

(ii) Calculate the percent fish flesh in the sample unit by using the average weight of three groups of five unbreaded fish sticks and the declared net weight of five fried fish sticks. The declared net weight of five fried fish sticks is obtained by dividing the net weight declaration on the label by the number of fish sticks declared on the label and multiplying by 5. If the number of fish sticks is not declared on the label, the actual weight of five fried fish sticks shall be used.

(iii) Frequency of on-line fish flesh content determination. A minimum of three determinations of fish flesh content shall be carried out for small production runs or lots, i.e., 3 x (three groups of five unbreaded fish sticks). For larger productions runs or lots, a minimum of one determination, i.e., 1 x (three groups of five unbreaded fish sticks) shall be carried out for every hour of production of product units of the same weight.

[31 F.R. 16064, Dec. 15, 1966, as amended at 33 F.R. 15802, Oct. 25, 1968; 37 F.R. 10503, May 24, 1972]

§ 261.22 Use of alternate methods for determining fish flesh content.

(a) The official end-product method in § 261.21(f) for determining fish flesh

content shall be used for lot and appeal inspections, and for inspections for verification in official establishments when the on-line method is used.

(b) The on-line method in § 261.21(g) for determining fish flesh content may be used in official establishments during processing operations.

[37 F.R. 10503, May 24, 1972]

§ 261.25 Tolerances for certification of officially drawn samples.

The sample rate and grades of specific lots shall be certified in accordance with Part 260, of this chapter, except that a sample unit shall consist of 10 sticks taken at random from one or more packages as required.

262.11 Ascertaining the grade. 262.12 Factors evaluated on the product in the breaded state.

262.13 Factors evaluated on unbreaded or thawed debreaded product.

262.14 Hygienic processing.

DEFINITIONS AND METHODS OF ANALYSIS 262.21 Definitions and methods of analysis. 262.22 Use of alternate methods of shrimp material determination.

LOT CERTIFICATION TOLERANCES 262.25 Tolerances for certification of officially drawn samples.

AUTHORITY: Section 6, 70 Stat. 1122, 16 U.S.C. 742e; and secs. 203, 205, 60 Stat. 1087, 1090, as amended, 7 U.S.C. 1622, 1624.

SOURCE: 31 FR 16066, Dec. 15, 1966, unless otherwise noted.

PRODUCT DESCRIPTION, STYLES, TYPES AND

GRADES

§ 262.1 Product description.

Frozen raw breaded shrimp are whole, clean, wholesome, headless, peeled shrimp which have been deveined where applicable of the regular commercial species, coated with a wholesome, suitable batter and/or breading. Whole shrimp consist of five or more segments of unmutilated shrimp flesh. They are prepared and frozen in accordance with good manufacturing practice and are maintained at temperatures necessary for the preservation of the product. Individual shrimp and/or pieces consolidated into larger units and covered with breading are not considered for grading under this standard.

[38 FR 8253, Mar. 30, 1973]

§ 262.2 Composition of the product.

(a) Frozen raw breaded shrimp shall contain not less than 50 percent by weight of shrimp material when the weight of the shrimp material is determined by the end product method as set forth in § 262.21 (u).

(b) Shrimp material content of raw breaded shrimp may be determined by

the on-line method as set forth in § 261.21(v): Provided, That the results are at least in compliance with the shrimp material content requirement of 50 percent by weight when verified by the official end product method.

(c) Production methods employed in official establishments shall be kept relatively constant for each product lot so as to minimize variations in any factor which may affect the relative shrimp material content.

[38 FR 8253, Mar. 30, 1973]

§ 262.3 Styles of frozen raw breaded shrimp.

(a) Style 1. "Regular Breaded Shrimp" are frozen raw breaded shrimp containing a minimum of 50 percent of shrimp material.

(b) Style II. "Lightly Breaded Shrimp" are frozen raw breaded shrimp containing a minimum of 65 percent of shrimp material.

[31 FR 16066, Dec. 15, 1966. Redesignated at 38 FR 8253, Mar. 30, 1973]

§ 262.4 Types of frozen raw breaded shrimp.

(a) Type I—-Breaded fantail shrimp— (1) Subtype A. Split (butterfly) shrimp with the tail fin and the shell segment immediately adjacent to the tail fin.

(2) Subtype B. Split (butterfly) shrimp with the tail fin but free of all shell segments.

(3) Subtype shrimp without attached tail fin or shell segments.

C. Split (butterfly)

(b) Type II-Breaded round shrimp— (1) Subtype A. Round shrimp with the tail fin and the shell segment immediately adjacent to the tail fin.

(2) Subtype B. Round shrimp with the tail fin but free of all shell segments.

(3) Subtype C. Round shrimp without attached tail fin or shell segments. (c) Type III-Breaded split shrimp. [Reserved]

[31 FR 16066, Dec. 15, 1966. Redesignated and amended at 38 FR 8253, Mar. 30, 1973]

§ 262.5 Grades of frozen raw breaded shrimp.

(a) "U.S. Grade A" is the quality of frozen raw breaded shrimp that when cooked possesses a good flavor and odor, and that for those factors which are rated in accordance with the scoring system outlined in the following sections the total score is not less than 85 points.

(b) "U.S. Grade B" is the quality of frozen raw breaded shrimp that when cooked possesses a reasonably good flavor and odor, and that for those factors which are rated in accordance with the scoring system outlined in the following sections the total score is not less than 70 points.

(c) "Substandard" is the quality of frozen raw breaded shrimp that fail to meet the requirements of "U.S. Grade B." [31 FR 16066, Dec. 15, 1966. Redesignated at 38 FR 8253, Mar. 30, 1973]

FACTORS OF QUALITY

§ 262.11 Ascertaining the grade.

General. In addition to considering other requirements outlined in the standard, the following quality factors are evaluated in ascertaining the grade of the product.

(a) Factors not rated by score points: Flavor and odor. Flavor and odor are determined by organoleptic means after the product has been cooked in a suitable manner (§ 262.21(v)).

(b) Factors rated by score points: The quality of the product with respect to factors scored is expressed numerically on the scale of 100. Deductions from the maximum possible score of 100 are assessed for essential variations of quality within each factor. The score of frozen raw breaded shrimp is determined by observing the product in the frozen and thawed states.

§ 262.12 Factors evaluated on the product in the breaded state.

(a) Factors affecting qualities that are measured on the product in the breaded state are uniformly of size, condition of coating, extraneous material, and damaged breaded shrimp. For the purpose of rating the factors that are scored in the breaded state, the schedule of point deduction in table 1 applies. This schedule of point deductions is based on the examination of one complete individual package or intended package (sample unit) regardless of the net weight of the contents of the package.

(b) The factor-ease of separation in the frozen state-shall be rated in addition to all other factors when frozen raw breaded shrimp is lot inspected on a lot basis.

[38 FR 8253, Mar. 30, 1973]

§ 262.13 Factors evaluated on unbreaded or thawed debreaded product. Factors affecting qualities that are measured on the product in the unbreaded or thawed debreaded state are degree of deterioration, dehydrations, sand veins, black spot, extra shell, extraneous material, and swimmerets. For the purpose of rating the factors that are scored in the unbreaded or thawed debreaded state, the schedule of point deductions in table 2 applies. This schedule of point deductions is based on the examination of 20 whole shrimp selected from the processing line or from one or more packages. Examination of this sample of 20 whole shrimp is continued under § 262.21(u).

[38 FR 8253, Mar. 30, 1973]

§ 262.14 Hygienic processing.

Frozen raw breaded shrimp shall be processed and maintained in accordance with the applicable requirements of the Good Manufacturing Practice Regulations contained in Part 128 of Title 21, CFR, and the applicable requirements contained in Part 260 of this chapter. [38 FR 8253, Mar. 30, 1973]

DEFINITIONS AND METHODS OF ANALYSIS § 262.21 Definitions and methods of

analysis.

(a) "Fantail shrimp": This type is prepared by splitting and peeling the shrimp except that for subtype A, the tail fin remains attached and the shell segment immediately adjacent to the tail fin remains attached. Subtype B, the tail fin remains, but the shrimp are free of all shell segments. Subtype C, the shrimp are free of tail fins and all shell segments.

(b) "Round shrimp": This type is the round shrimp, not split. The shrimp are peeled except that for subtype A, the tail fin remains attached and the shell segment immediately adjacent to the tail fin remains attached. Subtype B, the tail fin remains, but the shrimp are free of all shell segments. Subtype C, the shrimp are free of all shell segments and tail fins.

(c) Good flavor and odor: "Good flavor and odor", essential requirements for a Grade A product, means that the cooked product has flavor and odor characteristics of freshly caught or wellrefrigerated shrimp and the breading is free from staleness and off-flavors and

off-odors of any kind. Iodoform is not to be considered in evaluating the product for flavor and odor.

(d) Reasonably good flavor and odor. "Reasonably good flavor and odor" minimum requirements of Grade B products, means that the cooked product may be somewhat lacking in the good flavor and odor characteristics of freshly caught or well-refrigerated shrimp but is free from objectionable off-flavors and objectionable off-odors of any kind.

(e) "Dehydration" refers to the occurrence of whitish areas on the exposed ends of the shrimp (due to the drying of the affected area) and to a generally desiccated appearance of the meat after the breading is removed.

(f) "Deterioration" refers to any detectable change from the normal good quality of freshly caught shrimp. It is evaluated by noting in the thawed product deviations from the normal odor and appearance of freshly caught shrimp.

(g) "Extraneous material" consists of nonedible material such as sticks, seaweed, shrimp thorax, or other objects that may be accidently present in the package.

(h) Slight: "Slight" refers to a condition that is scarcely noticeable but does affect the appearance, desirability, and/ or eating quality of breaded shrimp.

(1) Moderate: "Moderate" refers to a condition that is conspicuously noticeable but that does not seriously affect the appearance, desirability, and/or eating quality of the breaded shrimp.

(j) Marked: "Marked" refers to a condition that is conspicuously noticeable and that does seriously affect the appearance, desirability, and/or eating quality of the breaded shrimp.

(k) Excessive: "Excessive" refers to a condition that is very noticeable and is seriously objectionable and the product cannot be graded above Grade B; this is a limiting rule.

(1) Halo: "Halo" means and easily recognized fringe of excess batter and breading extending beyond the shrimp flesh and adhering around the perimeter or flat edges of a split (butterfly) breaded shrimp.

(m) Balling up: "Balling up" means the adherence of lumps of the breading material to the surface of the breaded coating, causing the coating to appear rough, uneven, and lumpy.

(n) Holidays: "Holidays" means voids in the breaded coating as evidenced by bare or naked spots.

(0) Damaged frozen raw breaded shrimp: "Damaged frozen raw breaded shrimp" means frozen raw breaded shrimp that have been separated into two or more parts or that have been crushed or otherwise mutilated to the extent that their appearance is materially affected.

(p) Black spot: "Black spot" means any blackened area that is markedly apparent on the flesh of the shrimp.

(q) Sand vein: "Sand vein” means any black or dark sand vein that has not been removed, except for that portion under the shell segment adjacent to the tail fin when present.

(r) Extra shell: "Extra shell" means any shell segment(s) or portion thereof, contained in the breaded shrimp except the first segment adjacent to the tail fin for Type I, subtype A, and Type II, subtype A.

(s) Net weight: Net weight is determined by use of a balance and by following steps given below:

1. Remove the overwrap.

2. Weigh carton and all contents.

3. Transfer breaded shrimp to balance and weigh.

4. Weigh carton less shrimp but including waxed separators and inserts (if used), crumbs, and frost.

5. Remove crumbs and frost from carton and separators.

6. Weigh cleaned carton and separators.

7. Net weight of the shrimp is the weight of the shrimp and of any loose breading and frost, exclusive of packaging material. The amount of loose breading and frost shall not exceed the limits of good manufacturing practices.

(t) Uniformity: "Uniformity" is determined for packs of various sizes by the ratio of the weights of the largest to the smallest breaded shrimp as outlined by the following schedule:

(v) U.S. standard sieve-2-inch sieve opening; 12-inch diameter.

(vi) U.S. standard sieve-ASTM-No. 20, 12-inch diameter.

(vii) Forceps, with blunt points.
(viii) Shallow baking pan.

(ix) Rubber policeman to remove bits of breading from shrimp.

(2) Procedure:

(i) Weigh sample (20 shrimp) to be debreaded. Fill container three-fourths full of water at 70°-80° F. Suspend the paddle in the container leaving a clearance of at least 5 inches below the paddle vanes, and adjust speed to 120 rpm. Add shrimp and stir for 10 minutes. Stack the sieves, the 2-inch mesh over the No. 20 and pour contents of container

Percent shrimp material=

onto them. Set the sieves under a faucet, preferably with spray attached, and rinse the shrimp without rubbing the flesh, being careful to keep all rinsings over the sieves and not having the stream of water hit the shrimp on the sieve directly. Use a rubber policeman to remove adhering breading. Lay the shrimp out singly on the sieve as rinsed, split side down and tails up. Remove top sieve and drain on a 45-degree angle for 2 minutes, then transfer shrimp to balance. Rinse contents of the No. 20 sieve onto a shallow baking pan and collect any particles of shrimp material (flesh, tail fin), and add to shrimp on balance and weigh.

(ii) Calculate percent shrimp material.

(i) Select in a random manner, a composite sample of 20 unfrozen raw breaded shrimp from production line(s). Weigh the composite sample on a scale, determining the weight of the sample to the nearest 0.1 gram or 0.01 ounce. Place the sample in a water bath filled to threefourths capacity and in a container maintained at 60° F.-85° F. After shrimp are submerged in water and breading becomes soft, a "gentle" swirling action with hands may be applied to the shrimp to speed up the removal of the breading. Stack the sieves, the 1⁄2-inch mesh over the No. 20 and pour contents of container into them. Remove top sieve and drain

-X 100+2

(iii) Frequency of on-line shrimp material content determination. A minimum of three determinations of shrimp material content shall be carried out for small production runs or lots of the same style product, i.e., 3 x (20 unfrozen raw breaded shrimp). For larger production runs or lots of the same style product, a minimum of one determination, i.e., 1x (20 unfrozen raw breaded shrimp) shall be carried out for every hour of production of product of the same style.

(w) Cooked in a suitable manner: "Cooked in a suitable manner" means cooked in accordance with the instructions accompanying the product. If, however, specific instructions are lacking, the product for inspection is cooked as follows:

(1) Transfer the breaded shrimp, while still frozen, in a wire mesh deep fry basket sufficiently large to hold the shrimp in a single layer without touching one another.

(2) Lower the basket into a suitable liquid oil or hydrogenated vegetable oil