CODEX STAN 110-1981 Page 1 of 7

CODEX STANDARD FOR QUICK FROZEN BROCCOLI

CODEX STAN 110-1981

1. SCOPE

This standard shall apply to quick frozen broccoli of the species Brassica oleracea L. var. italica
Plenck (Sprouting broccoli), as defined below and offered for direct consumption without further processing,
except for re-packing, if required. It does not apply to the product when indicated as intended for further
processing or for other industrial purposes.

2. DESCRIPTION

2.1 Product Definition

Quick frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of the
broccoli plant conforming to the characteristics of the species Brassica oleracea L. var. italica Plenck
(Sprouting Broccoli) which have been sorted, trimmed, washed and sufficiently blanched to ensure adequate
stability of colour and flavour during normal marketing cycles.

2.2 Process Definition

2.2.1 Quick frozen broccoli is the product subjected to a freezing process in appropriate equipment and
complying with the conditions laid down hereafter. This freezing operation shall be carried out in such a way
that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall
not be regarded as complete unless and until the product temperature has reached -18°C (0°F) at the thermal
centre after thermal stabilization. The product shall be maintained at a low temperature such as will maintain
the quality during transportation, storage and distribution up to and including the time of final sale.

2.2.2 The recognized practice of repacking quick frozen products under controlled conditions is permitted.

2.3 Handling Practice

The product shall be handled under conditions such as will maintain the quality during
transportation, storage and distribution up to and including the time of final sale. It is recommended that during
storage, transportation, distribution and retail, the product be handled in accordance with the provisions in the
Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods
(CAC/RCP 8-1976).

2.4 Presentation

2.4.1 Styles

(a) Spears - the head and adjoining portion of the stem, with or without small tender attached
leaves, ranging in length from more than 7 cm to 16 cm. The spears may be split
longitudinally. Within each sample unit not more than 20 percent by count fall outside the
designated length.

(b) Florets - the head and adjoining portion of the stem with or without small tender attached
leaves ranging in length from 3 cm to 7 cm with sufficient attached stem to maintain a
CODEX STAN 110-1981 Page 2 of 7

compact head. The florets may be split longitudinally. Within each sample unit not more
than 20 percent by count fall outside the designated length.

(c) Cut spears - spears of the broccoli plant, which have been cut into portions and which may be
irregular in shape. Pieces from 2 cm to 5 cm in the longest dimension. Leaf material may be
present but shall not exceed 35 percent m/m and head material shall not be less than 15
percent m/m.

(d) Chopped - Broccoli finely cut into pieces less than 2 cm in the longest dimension. Leaf
material may be present but shall not exceed 35 percent m/m and head material shall not be
less than 15 percent m/m.

2.4.2 Other Styles

Any other presentation of the product shall be permitted provided that it:

(a) is sufficiently distinctive from other forms of presentation laid down in this standard;
(b) meets all other requirements of this standard;
(c) is adequately described on the label to avoid confusing or misleading the consumer.

2.4.3 Definition of "Defectives" for Presentation

Any sample unit from a sample taken in accordance with an appropriate sampling plan with an AQL
6.5, (see relevant Codex texts on methods of analysis and sampling) shall be regarded as "defective" for the
respective characteristics where:

(a) it exceeds the leaf and head material allowance for "Cut Spears" or "Chopped Styles" in
Section 2.4.1; or

(b) it fails to meet the length requirements as provided in Section 2.4.1.

2.4.4 Lot Acceptance for Presentation Factors

A lot will be considered acceptable to Presentation factors where the number of defectives as defined
in Section 2.4.3 does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of
6.5, (see relevant Codex texts on methods of analysis and sampling).

2.4.5 Standard Sample Size

The standard sample size shall be 300 g.

CODEX STAN 110-1981 Page 3 of 7

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Optional Ingredients

Salt (Sodium Chloride)

Condiments such as spices and herbs.

3.2 Quality Factors

3.2.1 General Requirements

Quick frozen broccoli shall be:

- of reasonably uniform characteristic colour, taking into consideration any added optional
ingredients;
- free from foreign flavour and odour taking into consideration any added optional ingredients;
- clean, free from sand, grit, and other foreign material; and with respect to visual or other defects
with a tolerance shall be:
- reasonably free from an excessive amount of leaf material, particularly large coarse leaves;
- practically free from detached fragments and loose leaves (only for spears and florets);
- practically free from extraneous vegetable material;
- reasonably free from yellow or brown coloured florets;
- reasonably free from damage due to mechanical, pathological, or insect injury;
- reasonably free from poorly trimmed units (spears and florets);
- practically free from flowered or poorly developed units;
- practically free from fibrous or woody units.

3.2.2 Definition of Visual Defects

(a) Extraneous vegetable material (E.V.M.), means leaf, stem, or similar harmless vegetable
material other than from the broccoli plant.

(b) Detached leaves (for spears and florets), means broccoli leaves and pieces thereof not
attached to a unit.

(c) Fragment (for spears and florets), means pieces less than 20 mm in length for spears and
weighing less than 5 grammes for florets.

(d) Blemished - A unit or product affected by discolouration or disease or insect injury.

Minor - Slightly affecting the appearance or eating quality.

Major - Materially affecting the appearance or eating quality.

Serious - Seriously affecting the appearance or objectionably affecting the eating quality to
such an extent that customarily it would be discarded under normal culinary
preparation.

(e) Mechanical Damage (for spears and florets), means a unit bearing the general configuration
of a spear or floret, but from which more than 50 percent of the buds have become detached,
CODEX STAN 110-1981 Page 4 of 7

or otherwise mechanically damaged so as to materially affect the appearance of the product.

(f) Poorly trimmed (for spears and florets), means units in which the appearance is seriously
affected by attached coarse leaves or pieces thereof, or ragged removal of leaves, or small
side shoots, or poor cutting of the stem.

(g) Overmature or Poorly developed, means individual buds are in the flowered stage and with
respect to spears and florets branching bud clusters which comprise the head are spread so as
to seriously affect the appearance of the unit, or the bud clusters are of such advanced
maturity that individual buds and supporting stems form loosely structured clusters.

(h) Fibrous, means tough fibre that is normally developed near the outside portion of the broccoli
stem; such units are tough but still edible.

(i) Woody means tough fibre that is normally developed near the outside portion of the broccoli
stem, such units are extremely tough and highly objectionable.

3.2.3 Standard Sample Size

Spears, florets - 300 grammes for detached fragments, loose leaves, and
E.V.M.; for other defects 25 units

Cut spears and other styles - 300 grammes

Chopped - 100 grammes

3.2.4 Tolerance for Visual Defects

For tolerance based on the standard sample sizes indicated in Section 3.2.3, visual defects shall be
assigned points in accordance with the appropriate Table in this Section. The maximum number of defects
permitted is the Total Allowable Points rating indicated for the respective categories Minor, Major and Serious
or the Combined Total of the foregoing categories.
CODEX STAN 110-1981 Page 5 of 7

TABLE 1
SPEARS AND FLORETS

Unit of Measurement Defect Categories

Minor Major Serious Total
(a) E.V.M Each piece 2
(b) Detached leaves Each 5 g 1
(c) Fragments
- spears Each 20 mm 1
- florets Each 5 g 1
(d) Blemished Each unit
- minor 1
- major 2
- serious 4
(e) Mechanical damage Each unit 1
(f) Poorly trimmed Each unit 1
(g) Over-mature/poorly developed Each unit
(h) Fibrous Each unit 2
(i) Woody Each unit 2
4
TOTAL ALLOWABLE POINTS 25 12 4 25

TABLE 2
CUT AND CHOPPED STYLES

Unit of Measurement Defect Categories

Minor Major Serious Total
(a) E.V.M Each piece 2
(b) Blemished
- minor Each piece 1
- major Each piece 2
- serious Each piece 4
(g) Over-mature/poorly developed Each 10 g for cut 2
Each 2 g for chopped 2
(h) Fibrous Each 2 g 2
(i) Woody Each 2 g 4
TOTAL ALLOWABLE POINTS 20 10 4 20
CODEX STAN 110-1981 Page 6 of 7

3.3 Definition of "Defectives" for Quality Factors

Any sample unit from a sample taken in accordance with an appropriate sampling plan with an AQL
6.5, (see relevant Codex texts on methods of analysis and sampling) shall be regarded as "defective" for the
respective characteristics when:

(a) it fails to meet any of the general requirements of Section 3.2.1.;

(b) it exceeds the "maximum total points" in any one or more of the respective defect categories
as appropriate for the style (3.2.4).

3.4 Lot Acceptance for Quality Factors

A lot is considered acceptable with respect to Quality Factors when the number of "defectives" as
defined in Section 3.3 does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL
of 6.5, (see relevant Codex texts on methods of analysis and sampling). In applying the acceptance procedure
each "defective" (as defined in Sections 3.3 (a) and (b) is treated individually for the respective categories.

4. FOOD ADDITIVES

4.1 None permitted.

4.2 Carry-Over Principle

Section 4.1 of the General Standard for Food Additives (CODEX STAN 192-1995) shall apply.

5. HYGIENE

5.1 It is recommended that the product covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of Practice -
General Principles of Food Hygiene (CAC/RCP 1-1969), and other Codes of Practice recommended by the
Codex Alimentarius Commission which are relevant to this product.

5.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable
matter.

5.3 When tested by appropriate methods of sampling and examination, the product:

- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms in amounts which may
represent a hazard to health.

6. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 1-1985), the following specific provisions apply:

6.1 The Name of the Food

CODEX STAN 110-1981 Page 7 of 7

6.1.1 The name of the food as declared on the label should include "broccoli". The words "quick frozen"
shall also appear on the label, except that the term "frozen" 1 may be applied in countries where this term is
customarily used for describing the product processed in accordance with Section 2.2 of the standard.

6.1.2 The name of the food shall also include the style as appropriate: "spears", "florets", "cut spears",
"chopped" as described in Section 2.4.1.

6.1.3 If the product is presented in accordance with Section 2.4.2 the label shall contain in close proximity
to the word "Broccoli" such additional words or phrases that will avoid misleading or confusing the consumer.

6.1.4 When any ingredient other than salt, has been added, which imparts to the food the distinctive
flavour of the ingredient, the name of the food shall be accompanied by the term "with x" or "x flavoured" as
appropriate.

6.2 Additional Requirements

The packages shall bear clear directions for keeping from the time they are purchased from the
retailer to the time of their use, as well as directions for cooking.

6.3 Bulk Packs

In the case of quick frozen broccoli in bulk the information required above must either be placed on
the container or be given in accompanying documents, except that the name of the food accompanied by the
words "quick frozen" (the term "frozen" may be used in accordance with sub-section 6.1.1 of this standard) and
the name and address of the manufacturer or packer must appear on the container.

7. PACKAGING

Packaging used for quick frozen broccoli shall:

(a) protect the organoleptic and quality characteristics of the product;

(b) protect the product from microbiological and other contamination;

(c) protect the product from dehydration and, where appropriate, leakages as far as
technologically practicable; and

(d) not pass on to the product any odour, taste, colour, or other foreign characteristics, through
the processing (where applicable) and distribution of the product up to the time of final sale.

8. METHODS OF ANALYSIS AND SAMPLING

See relevant Codex texts on methods of analysis and sampling.

1
"Frozen". This term is used as an alternative to "quick frozen" in some English speaking countries.