Frozen Peas and Carrots Grades and Standards

Frozen peas and carrots is the product prepared from the fresh, clean, sound, immature seed of the common garden pea (Pisum sativum) and the fresh, clean, sound roots of the carrot plant (Daucus carota sativa). The peas are prepared by shelling, washing, sorting, and blanching. The carrots are prepared by washing, sorting, trimming, peeling, cutting into approximate cubes, and blanching. The prepared ingredients are properly drained and mixed; are frozen in accordance with good commercial practice; and are maintained at temperatures necessary for the preservation of the product.

Grades of Frozen Peas and Carrots

1. U.S. Grade A (or U.S. Fancy) is the quality of frozen peas and carrots in which each vegetable possesses similar varietal characteristics; in which the vegetables possess a good color, are practically free from defects, possess a good character, possess a good flavor, and score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

2. U.S. Grade B (or U.S. Extra Standard) is the quality of frozen peas and carrots in which each vegetable possesses similar varietal characteristics; in which the vegetables possess a reasonably good color, are reasonably free from defects, possess a good flavor, and score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

3. U.S. Grade C (or U.S. Standard) is the quality of frozen peas and carrots in which each vegetable possesses similar varietal characteristics; in which the vegetables possess a fairly good color, are fairly free from defects, possess a fairly good character, possess a fairly good flavor, and score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

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

Inspection Aid

• Area Measurement Guide, 8 x 10 in English Units, IA#30A
• Area Measurement Guide, IA #30B
• Area Measurement Guide, IA #30C
• Inspection Aid No. 45 Determination of Tenderness and Maturity (Multiple Sampling Plan and Scoring Guide)
• Inspection Aid No. 60 Frozen Peas Determination of Tenderness and Maturity Single Sampling Plan and Scoring Guide (pdf) 

See How to Purchase Inspection Aids (pdf) for more details.

Photo Guide

PG-10 Photo Guide for Frozen Carrots Illustrating Color and Defects (pdf)

Detailed standards, Inspection Instructions & Other Resources:

• U.S. Grade Standards for Frozen Peas and Carrots (pdf)
• A-390 Inspection and Certification (pdf)
• AOAC Official Method 945.81 Weevils in Beans and Peas
• Certification Manual
• Condition of Container Manual
• Domestic Origin Verification (DOV) Program Manual
• FDA Food Defect Action Level
• Foreign Material Manual (pdf)
• General Procedures Manual 
• Safety Manual
• Sampling Manual
• Sanitation Manual
• SC-364-123 Score Sheet for Frozen Peas and Carrots
• Technical Procedures Manual
• USDA Purchases Manual