Course:FNH200/Lessons/Lesson 04/Page 04.5

04.5 Food Grades Standards

Food grades standards are administered by the CFIA.

Here is a list of some of the regulations:

• Volume 1, Ovine carcasses and poultry carcasses
• Volume 2, Fresh fruit or vegetables
• Volume 3, Processed fruit or vegetable products
• Volume 4, Dairy products
• Volume 5, Eggs
• Volume 6, Honey
• Volume 7, Maple syrup
• Volume 8, Fish

Critical Thinking

To complete the following activities visit the http://inspection.gc.ca/food/requirements/labelling/industry/grades/eng/1468508117774/1468508381597. 1) Find out more about regulations governing fresh fruits or vegetables. What are the names of the 7 grades for fresh apples? Describe the major attributes that distinguish the first (top) grade and third grade. Response: Grade standard descriptions for processed fruits or vegetables indicate that the grades are based on aesthetic qualities of the fruits and vegetables. Although there is not a great deal of information available, it appears that Canada Fancy and Canada Standard processed fruits and vegetables are similar in nutrient value. Thus the grades do not necessarily indicate that a better grade (fancy) is superior to a lower grade (standard) from a nutrient point of view. 2) Find out more about eggs. Select "Egg Regulations" and scan through the information to answer the following questions: How many grades exist for eggs? what are they named? What are the basic requirements for eggs to be graded? Response: Eggs are graded only if certain criteria are met, and then only by an inspector at a registered egg station. The eggs are evaluated for weight, cleanliness, soundness and shape of shell, shape and position of yolk in the egg during candling, size of air cell (small = fresh), abnormalities (e.g., blood spots). Which grade of eggs is further designated by size? Which grades are shown on a label with a "maple leaf" design? Which grades are sent to registered processed egg stations? Take a look at an egg carton in your fridge or in the supermarket. Can you find the required information about the grade? size? 3) Now select "Ovine and Poultry Carcass Grading Regulations" and browse through to answer the following How many grades exist for beef carcasses? What are the names of these grades? What are the main criteria that are considered in grading beef carcasses? Next time you eat a piece of steak, you should have a better understanding of what the "Triple A" means! 4) Now select "Maple Product Regulations" and browse through the Maple Syrup Grade Names. How many grades exist? What are the attributes associated with the grades?

Video

At this point you should watch the video on Egg processing, including the grading system and processing.

Can you answer the following:

• Why are the eggs washed?
• How is the process of candling done?
• What are the main external and internal characteristics that are evaluated during candling?
• Which grade(s) of eggs are normally found in the retail market? what happens to other grades? are all eggs suitable for food use?
• What types of processed egg products are shown? what are the conditions for HTST pasteurization of liquid whole and yolk?