Frozen Peas Grades and Standards

Grades of Frozen Peas

  1. U.S. Grade A (or U.S. Fancy) is the quality of frozen peas that possess similar varietal characteristics; that possess a good flavor; that possess a good color; that are practically free from defects; that are tender; and for those factors which are rated in accordance with the scoring system outlined in this subpart the total score is not less than 90 points: Provided, that the frozen peas may possess a reasonably good color, scoring not less than 17 points and may be only reasonably free from defects with respect to pieces of peas if the total score is not less than 90 points.

  2. U.S. Grade B (or U.S. Extra Standard) is the quality of frozen peas that possess similar varietal characteristics; that possess a fairly good flavor; that possess a reasonably good color; that are reasonably free from defects; that are reasonably tender; and for those factors which are rated in accordance with the scoring system outlined in this subpart the total score is not less than 80 points: Provided, that the frozen peas may possess a fairly good color and may be fairly free from defects with respect to pieces of peas if the total score is not less than 80 points

  3. U.S. Grade C (or U.S. Standard) is the quality of frozen peas that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; that are fairly free from defects; that are fairly tender; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points: Provided, that the frozen peas may fail to meet the requirements of this paragraph for defects with respect to pieces of peas if the total score is not less than 70 points.

  4. Substandard is the quality of frozen peas that fail to meet the requirements of U.S. Grade C.

Inspection Aids

Inspection Aid 106 Universal Sizer, Inspection Aid 107 USDA Pea Sizer. 

Color Standard

Color Standards for Frozen Peas.

Detailed standards, Inspection Instructions & Other Resources: