Section 155.22. Grading and tenderness testing procedure.

 

(1)   Grade standards. Peas shall be inspected for grade characteristics using USDA grade standards or alternative standards specified in writing in the procurement contract.

(2)   Tenderness. If peas are tested for tenderness in a tenderometer or shear press, the peas in the sample shall be washed in running water and cooled to a temperature of 55 to 65 ° F. prior to testing. A quantity of not less than 48 ounces from the composite sample shall be used to perform the tenderness test. Tenderness tests shall be conducted on 3 separate portions of the 48 ounce quantity set aside from the composite sample. Peas shall be placed in the tenderometer up to, and level with, the top edge of the test receptacle. If the range between the high and low readings on the 3 separate portions is greater than 6 points, 3 additional readings shall be taken on peas from a second 48 ounce quantity removed from the composite sample and all 6 readings averaged to obtain the tenderness of the peas in the sample.

(3)   Devices used to determine tenderness. Tenderometers, shear presses or other devices used to measure the tenderness of peas shall be calibrated and certified by the manufacturer of the equipment or an independent testing agency prior to each harvest season and recalibrated daily or as often as necessary. The equipment shall be cleaned between each tenderness reading and maintained in good working condition.

History: Cr. Register, December, 1990, No. 420 , eff. 1-1-91.