{"data":{"id":"us/7-cfr-52.804","jurisdiction":"us","citation":"7 CFR 52.804","heading":"Ascertaining the grade of a sample unit.","body":"(a) The grade of frozen red tart pitted cherries is determined immediately after thawing to the extent that the cherries may be separated easily and the cherries are free from ice and solidified packing media. The grade is determined by considering in addition to the requirements of the respective grade (including the requirement of the size in U.S. Grade A and U.S. Grade B), the respective ratings of the factors of color, pits, absence of defects, character, the total score, and the limiting rules which may be applicable.\n(b) The relative importance of each factor is expressed numerically on a scale of 100. The maximum number of points that may be given each factor is:\nFactors Points\nColor 30\nFreedom from pits 20\nFreedom from defects 20\nCharacter 30\nTotal score 100\n(c) Normal flavor means that the flavor is characteristic of frozen red tart pitted cherries and that the product is free from objectionable flavors of any kind.","path":["Title 7—Agriculture","Subtitle B—Regulations of the Department of Agriculture","CHAPTER I—AGRICULTURAL MARKETING SERVICE (STANDARDS, INSPECTIONS, MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE","SUBCHAPTER C—REQUIREMENTS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT","PART 52—PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS","Subpart C—United States Standards for Grades of Frozen Red Tart Pitted Cherries"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-7.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:01Z","sha256":"bac6bb98e759916bb827e3ea5cebaa20b091903f764fd4007d09fe1ab4130955","source_id":"us-cfr","stale":true,"prev":"us/7-cfr-52.803","next":"us/7-cfr-52.805"},"notice":"GroundRules: Original legal text. Not legal advice."}