Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 10252 (1982): Canned Carrot in Brine [FAD 10: ProcessedFruits and Vegetable Products]

Gr 4

IS: 10252 -1982(Re.ffirmed 11115)

Indian Standard

SPECIFICATION FORCANNED CARROT IN BRINE

( First Reprint MARCH 1999)

UDC 664.843.52.0365: 635.132

© Copynght 1983

BUREAU OF INDIAN STANDARDSMANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

January 1983

IS : 10252 • 1982

Indian StandardSPECIFICATION FOR

CANNED CARROT IN BRINE

Fruits and Vegetables Sectional Committee, AFDC 23

Chamnan

DR ( SHnIMATI) K. K SHARMA

Relmserlting

Food & Nutrition Board ( Mirnstrv of Agncutlure)

Members

(Government ofDepartment of AgricultureHaryana), Chandigarh

SEt'RETARY ( Alteultlte)8JlRI O. P CHAUDHUBY

SaRI D. S. CUADRA

AGRICULTURAL MAR K E TIN a DIrectorate of Marketing & Inspection ( MmiJtryADVISER TO ~HE GoVERNMEN'.r of Agrrculture ), FarrdabadlJF I~DIA

JOINT AORICULTURALMARKETING ADVISER (Alternate)

SHIn S. R BAJAJ Bajaj Consultant, New DeihlSURI M BHATIA Central Fruit Products Advisory Committee

( Mmutry Qf Agriculture)Central Committee for Food Standards ( Ministry

of Health & Family Welfare)

SnRI J C SBARM_'" ( Alternate)DR B. CHOUDI{ARY Indian Agricultural Research Institute (ICAR).

New Delhi

Jourr SECRETARY (PFA )( Allema/e )CUAIRMAN Technical Standardization Committee (Foodstuff's)

( Mimsrry of Agnculture )

AU India FQo~ Preservers' Asaocranon, New Delhi

of

of( MIQlstry

Transport, ArmyDirectorate or Supplies &Headquarters New Delhi

Export Inspection CouncilCommerce)

Minutry of Agnculture {DeparmenrAgC1Cll Iture )

All India Cold Storage Association, New Delhi

L1'-COL P J CHERHN (Alternate)

Dn J. C ANAND (.Werna(~)

SHm D"'"lA:NAND

Snnr Y. K. K -lPOOR ( AIt4TRaU)

~RHI 0 P DKU1IJ-\

~HRI D B GUR\

CUL R. S KHUR \NA

SliHI S K Mn-r -\L ( Alternate)COL R K. KOCl'ltAR

( Co,u....d .. pagl 2 )

cc! CopJTlghl 1983

BUREAU OJ INLJlf\N.~ 11\NIJI\I~lJ""

TIlls pubhcanon IS protected under the Indian Copynght Ael (XIV of 1957) andreproduction in whole or m part by any means except with written permusioa of tbepublisher shall be deemed to be an infringement of copyright under the said Act.

( CtmllTluedfrom P(Jg~ 1)

MtmberJSURI B. C MATHUR

IS I 10252 - 1982

R'/ff'lSenl&T1tNational Cooperative Development Corporation,

New Delh;DR A. G NAIK-KuRADE Suman Food Consultants, N~w Delhi

SHRI SANOAM A KURADE (Alternate)DR A G NAIK·KuRADL Indian Dehydrated Food Manufacturers' Associa-

lion, New DelhiSHRI K R. N ARABUIHAN The Metal Box Company of India Ltd, Calcutta

DR S CHAKRABOR'lY (AllerTUJle)DR M V. PATWARDHAN Central Food Technological Research Institute

(CSIR), Myscre

Export Promotion Cell (Ministry of Agriculture)Development Councrl for Food Processing Indus­

I:'US (Directorate General of TechnicalDevelopment), Npw Delhi

Punjab Agricultural University, Ludhiana

SURl V B DALAL (Alternate)SHIn RAM RAKlIIA!:'-I

~J1RI S RAJl.J.\SWAMY

DnK.S RA:NIlIJ"'WA

DR G S. NlC.UAR (Alternate)5HRI V. RLGUNATIIAN Indian Institute of Packaging, Bombay

SHRI S M NEMllHANI (Alternate)REPRESENTATIVE Department of Agriculture (Government

Mahn r uh tra ) J Puneof

DEPUTY DIR~CTOR OFAGlurULTURE (HORTI('ULURE) (Alternate)

DR T R SBAltMA Defence Food Research Laboratory (Ministry ofDefence)

SHnI K. S ]A Y ARAMAN (Alternate)DR 1 P. SINGH Indian Council of Agncultural

New DelhiResearch,

DR S ~ CHATTll!JEE (Alternate)SHRI p ~. SIUNIVASA'l' Procr sscd Foods Export Promotion Council and

Mnustry of Commerce, New DelhiSHRI n, K. !YFNGAn (Alternate)

DR S S TFAO'lH Directorate of Fruit Lltihzation (Government ofUttar Pradesh), Lucknow

DR S K BOSE ( Alternate)SHRIT PURNAN~NDAM,

Director (Agn & Food)Director General, lSI (Ex.olficltJ MemlJer)

SecretarySnRI S K DAS GUPTA

Deputy Director (Agn & I'ood ), lSI

Processed Fruits and Vegetables Subcommittee, AFDC 23: 3

ConvenerSURI 1\1 BHATIA Central Fruit Products Advisory Comrrurtee

( Mirustrv of Agrrculture )

Directorate of Marketmg & Inspection (Mmutryof Agnculture }, Fandabad

Mnnbers

A G n I C tr L -r U It.-\ L MARKETING

AUYIsr:n TO '1ilL Gt)vER1SML~T

OF INVIADlh}..l TI..>R or LA-BORATORIE6 ( Alternate)

(Contlnued 011pJlje 16)

AMENDMENT NO. 1 MARCH 19%TO

IS 10152:1982 SPECIFICATION FOR CANNEDCARROT IN BRINE

( Pag~ 3, For~word, clause 0" ) - Insert tbe (ollowing newclause O.!Ilter0.4 Ind renumbertile subsequent clause:

'0.5 A scbeme for labellingenvironment friendly prodUClS knowlIas ECO-Markbas been introduced It tbe instance of Ibe Ministry of environment and Foresls(MEF), Government of India. The ECO-Mark sball be administered by tbeBuIUU of Indian Standards (SIS) under tile BISAel, 1986 IS per tbe ResolutionNo. 71 dated 20 February 1991 and Resolution No. 425 dated 28 October 1992publisbed in tbe Gazetteof tbe Governmentof India. For a product to be eligiblefor marking witll tbe ECO-Mark it sllall also carry tile Standard Markof BISforquality besides meeting addilional environment friendly (EF) requirements. Theenvirollment friendly requirements for cannell caROl in brine are therefore,included through AmendmentNo. 110 tbis standard.

This amendment is based on tbe Gazette Notification No. 624 (E) dated 6September 1995 for labelling Beverages, Infant Foods, Processed Fruits andVegetable ProdUCIS as environment friendly, published in the Gazene of tbeGovernmentof India.'

(Pag~ 7, CMuse S.5.5) - lnsen tile following new matterafter 5.5.5:

"S.6 Additio... Requir'emeats for ECO-Mark

5.6.1 G~neralRequi'"",enrs

5.6.1.1 The pJO(/uet sbaD conform to tile requiremenlS prescribed under 5.1to 55.S.

5.6.1.% The manufacturer shall produce tbe oonsenl clearance as per lbeprovisions of Wale, (PCP) ACI, 1974, Waler (PCP) Cess AC4 19n and AIT(PCP} ACI, 1981 along with tbe authorisation if requin:d under EnllirOfllllenr(Proleclion} Acl, 1986 aad Ibe Rules made tbereunder to Bureau of IndianStandards wbile applying for the ECO-Mark and tbe product sball also be inIccordaace with the Pr_ion of Food Adulteration Act, 1954 and tile Rulesmade tbe~under. Additioully, FPO 1955 (Fruit Product Order) fnmed underEss~iDl Commodiliu Act, 1955, Slandards ofWeighlS and Measu,es Acr, 19TIrequi~menlS wbeleVeI applicable bas to be complied witb.

1

Amend No. t to IS t02S2 : 1981

5 (,.1.3 The product packaging may also display in brief tbe cnteria based onwlnch tbe product bas been labelled environment friendly.

S.U.4 The' material used for product packing shall be recyclable orbiodegradable.

5•••1.5 The date of packing and date of expiry slIall be declared on the productpackage by Ibe manufacturer.

5.••1.6 Tbe product sball be microbiologically safe when tested as per IS 5403 :1969 'Method for yeast and mould count' and IS 5887 ( Part 5) : 1976 'Methodsfor detection of bacteria responsIble for food poisoning: Part 5 Isolation,'dentJl1ca!ion and enumeration of Vibrio Cholerae and Vibrio Parahaemolyticus(first revISIOn)' and shall be free from bacterial and fungal toxins.

5.6.1.7 Tbe pesticide residues, if any in the prod'let sball not exceed the linutasprescnbed inPFAAcI, 1954 and the Rules made thereunder.

5.6.1.8 The product pickage or leaflet accompanying it may displly instructionsof proper use, storage and transport (including refrigeration temperaturecompliance) so IS to maximize the product performance, safety and minimizewastage,

5.6.2 SpecifIC Requirements

5.6.2.1 The product sball not contam any of the heavy metal oontaminanls inexcess of tbe quantities prescribed in Table 2:'

(Page 9, clause 6.3 ) - Insert (be following rlew clause atter ,.3:

'6.4 ECO-Mark

The product may also be marked with the ECO-Mark, the details of wbich maybe obtained from Bureau ollndian Standards.'

(FAD 10)Printed at Simco Prml/ng Press, Delhi, India

IS : 10252 • 1'82

Indian StandardSPECIFICAnON FOR

CANNED CARROT IN BRINE

o. FOR E WORD

0.1 This Indian Standard was adopted by the Indian StandardsInsntution on 28July 1982, after the draft finalized by the Fruits andVegetables Secnonal Committee had been approved by the Agrrculturaland Food Products Division Council,

0.2 Canned carrot is the product prepared from mature carrots ofsuitable varieties. The carrots are cleaned and packed in brine. Theyare processed in appropnate manner before and after being sealed incans so as to prevent spoilage.

0.3 There is ample scope for development of trade in canned carrot bothfor export and for mternal consumption. It is necessary to ensure thequality of the product if the demand is to be maintamed and furtherdeveloped. In order to ensure proper quality it is necessary to havestrict quality control based on specifications. It was, therefore, foundnecessary to formulate an Indian Standard Specification for this product.

0.4 In the preparation of this standard, due consideration has been givento the provisions of the Prevention of Food Adulteration Act, 1954-; thePrevention of Food Adulteration Rules, 1955 and the Fruit ProductsOrder, 1955. However, this standard 18 subject to the restrictions imposedunder these.. wherever applicable.

0.5 For the purpose of decidmg whether a particular requirement of thisstandard is complied with, the final value, observed or calculated,expressing the result of a test or analysis, shall be rounded off inaccordance with IS : 2-1960*. The number of significant places retainedin the rounded off value should be the same as that of the specified valuein this standard.

t. SCOPE

1.1 This standard prescribes the requirements for (Daucus Carota. L)canned carrot in brine,

"Rules for rounding off numerical value! (rtl'lS/'d),

3

IS : 10252 • 1982

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definitions shallapply.

2.1 Fill of Container - Expressed as water capacity of the container.The water capacity of the container is the volume of drsriiied waterat 20"C which the sealed container will hold when completely filled.

2.2 Drained Mass - The mass of the product obtained after cuttingopen the cans and drammg of the brine (see 7 of IS: 2860-1964').

2.3 Absence of Defects ~ The degree of freedom from extraneousmatc n.il, such as ends of carrot and also freedom from damage due tomechanical Injury

2.3.1 Blemished Umts - Units that are blenushed with some injury, suchas warrnhole , insect damage, physiological disorder or other abnormality,readily visible to the naked eye to a noticeable degree. A unit shall beconsidered blemished when the aggregated blemished area exceeds thearea of a CIrcle of 0-32 em in diarneto: . Uneven distrrbution of pigmentsand change m colour normally associated with proper processmg shallnot be considered as defects.

2.3.2 D,wltrgraled Umts - Units that have lost the normal shape orfrom which port ron have been separated out.

2.4 Cans - Round open top sanitary cans conforming to IS: 9396­1970t.

3. STYLES

3.1 Cai rots used for cannrng shall be in anyone of the following forms:

a] Whole pieces peeled with ends cut off,

h) Whole pIeces peeled with ends cut off WIth a longitudinal cutIn the centre 01 cut transversely into pIeces of uniform thickness;and

c) Smaller pIeces III the form of dISCS or cubes from peeled withends cut off.

3.1.1 Only one type of pleces may be filled in one can.

4. GRADES

4.1 Canned carrot shall be of two grades, namely, Grade I and Grade 2.

"Method ot sarnplmg and test for precessed Iruns and vegetables1Spccificatton for round open top sanitary cans

[S I [0252 • [982

5. REQUIREMENTS

5.1 Hygiene - Tbe material sball be prepared and bandIed understrict hygienic conditions by persons free from contagious and infectiousdiseases and only in premises maintained in a thoroughly clear andbygienic conditions and bavmg adequate and safe water supply. Allworkers shall use clean, white washed clothing (see IS: 654-2-1972. ).Necessary precautions shall be taken to prevent incidental contaminationof the product from soiled equipment or from persons suffering frominjuries.

5.1.1 All equipment coming in contact WIth raw materials or productsin the course of manufacture shall be kept clean. An ample supply ofsteam and water, hose, brushes and other equipment necessary for propercleaning of machinery and equipment shall be available. The equipmentmay be sterihzed by Immersion in, or swabbing with, hypochlorite orother suitable chlorine solution.

5.2 General - The carrot selected for canning shall be of proper stageof maturity and shall have the characteristic colour; flavour and textureand shall be free from blemishes and free from damage by insect ordisease. The carrot used shall be of the same variety.

5.3 FreedoD> froD> Preservatives - Artificial Colouring Matterand Flavouring Agents - The material shall be free from anypreservative, artificial colouring matter or flavouring agents.

5.4 Covering Brine - The covering brine shall be clear. The onlysubstances that may be added to rt are edible common salt (sodiumchloride) between I to 2 percent, with or without citric or tartaric acidor other permitted acrdulants not exceeding 0'1 percent by mass of thepacking medium.

5.5 Requirelllent for the Finished Products - The content of thecan on opening shall display the following charaeterisncs:

a) Grade 1 - The matenal shall possess a good, characteristic andpractrcally uniform colour; shall be practically uniform in size,shall be practically free from defects; shall be practically freefrom drsmtegration, shall possess a characteristic good textureand flavour so as to score not less than 85 point'.

b) Giade ? - The material shall possess a good, characteristic andreasonably uniform colour; shall be reasonably uniform in size;shall be reasonably free from defects; shall be reasonably free

-Ccde for hygtemc condirieus for fruit and vegetable canrnng units.

5

IS : 10252 • 1982

from disintegration, shall possess a characteristic reasonably goC>dtexture and flavour so as to score not Jess than 75 points:

c) Scoring shall be done according to the method prescnbed inAppendix A. The maximum and the mimrnurn numbers ofpoints to be scored by different factors shall be as given inTable I.

TABLE 1 THE MAXIMUM AND THE MINIMUM NUMBER OFPOINTS TO BE SCORED

'Lx«,r"C10R MAXIMUM POINTS MINIMUM POINTS

,--~--- .A- -"1

GnJf' I Grade 2

i) Colourn) Texture and uniformity

of Size

iii) Taste and flavourIV) Absence of defects

(I) (21 (3)

15?5

IS05

(4,

1226

II26

(5)

1022

1623

5.5.1 Colour

a) Grade 1 - The units shall possess a good, practically umformCOJOUT, characrerisnc of carrot of the proper maturrty, practicallyfree from white core. Uneven distribution of pigments andchange In colour normally associated with proper processmgsha' I not be considered as defects.

b) Grade ~ - The urnts shall possess a good, reasonably uniformcolour, charactcrist rc of carrot at the Tight stage of maturity,practically free from white core. Uneven distribution pigmentsand change In colour normally associated with proper processingshall not be considered as defect,

5.5.2 Texture and Uniformity of Si~e

a) Grade 1 - The umts shall possess a pr-actically good texturewhich means (hat the units shall be Just firm but not soft orwoody and tough. The umts shall be pra cncally uniform inSIZe.

b) Grad" 2 - The units shall possess a reasonably good texturewhich means that the umts shall be reasonably firm, may be softbut not woody and tough. The uruts shall be reasonably uniformin size

6

IS : 10252 -1982

5.5.3 Taste and Flavour

a) Glade 1 - The units shall possess the characteristic taste oftender but not fibrous or tough carrot. The units shall becompletely devoid of any objectionable or off taste, or objection­able smell and colour.

b) Grade 2 - The units shall possess the characteristic taste oftender carrot. The urnts shall be reasonably devoid of anyobJecllo1abie or off taste, objectionable or off taste or objection­able smell and odour.

5.5.4 Absence oDefects

a) Grade 1- The units shall be practically free from defects, whichmeans hat there shall be present no extraneous material likethe end not more than 5 percent blemished units and not morethan 5 percent of disintegrated units, calculated on thedramei mass. The covering brine shall be practically freefrom uspended matter and shall he practically free fromblackeing or discolouration.

b) Grade -" The units shall be reasonably free from defects, whichmeanahat there shall be present no extraneous material like theends ot more than 10 percent of blemished units and not morethan ~ percent of disintegrated units calculated on the drainedweigl. The covering brine shall be reasonably free fromsuspeded matter and shall be reasonably free from blackeningor di~olouration.

NOTE-f whole carrots are canned, a maximum of 5 percent blemishedcarrots or QnblemlShed carrot whichever IS less shall be allowed.

5.5.5 The iaterial shall also conform to the requirements prescribedin Table 2.

6. PACKIN AND MARKING

6.1 Packin

6.1.1 Th.material shall be packed in can made of electrolytic or anyother suitaie tinplate. The cans shall be either plain or mternallylacquered ad hermetically sealed. The lacquers used shall be non-toxicand confon to IS : 5818-1970*. When lacquered externally the portionunder the ibel, except the SIde seam, shall also be lacquered. Whenlacqueredlternally, the lacquer shall be sulphur resistant and shall not

*Speclfi(lon for lacquers and decorauve fimshea for food cans

7

IS : 102$2 • 1982

be destroyed, altered or its components transferred to the material insidethe can during processing or subsequent storage or transport. The canexterior shall be free from dents, rust, perforations and seam distortions.The cans shall not show leaking, panellmg or swell. When lacqueredmternally the lacquer shan not be disturbed, altered or its componentstransfered to the material inside the cans durmg processing or subsequentstorage or transportation. The interior of the plain cans may showvisible black discolour-arion. Normal feathering shall not be consideredas a defect.

TABLE 2 REQUIREMENTS FOR CANNED CARROr IN BRINE

(Cia"" 5 5 5)

B

7

18

1314151617

Mi TRoD OF TEST, RB:J' To..... --.A.. '-')

CI N of Appendix ofIS . B60- IS, 7732-

19~' 1975t

(4 (5)

56

55

(3)

12590

RFQUIRE­MRNT

(2)

ClIAR .... lIFRlSJTC

Vacuum in the can in mrn, MUI

FlU orthe container, percent bymass, Msn

Drained mall! or the content. ofthe can as percentage of thenet maas, MIn

Anemc, rng/kg• •\1a.xLead, mgjl.g, }.iax

Copper, rngIkg , Max

Zmc, mg1kg, MaxTm, mgikg, Afol.xIron, mg(kg, AfaxMrcrobrological requirements

0-51'0505'0

25015

To sausfv therequirements

of the test

"Methods of samphng and test for processed fruits and vegetables.tSp€cJtication foe apple JUice

(I)

IIh)

ill)

Iv)v)

vi)vu)

VIII)

1<)

xl

SLNo

6.1.2 The cans shall conform to IS : 9396·1979*.

6.1.3 Pocking in COIU - The cans shall be packed III woeen paekmgcases (Itt IS: 1503-1979t ) or corrugated fibre board boxes ife IS : 2771\ Part U ).1977t] or any other packmg case as agreed to etween thepurchaser and the vendor.

"Specificanon [or round open top eannary cans.tSpeclfu.a.tlOn for wooden packing cases ( second rlvuion ).lSpeclficabon for corrugated fibreboard boxes (fiut ,etJIswn).

8

[S: 10252 - 1982

6.2 Marking

6.2.1 Each can shall be marked with the following information:

a) Name, packing medium and gr" de of the material with thebrand name, if any;

b) Name and address of the manufacturer;c) Net mass of the contents of the can in grams;d) Date of manufacture or code number ir dicatmg the date of

manufacture, and

e) Manufacturing licence number, andf) List of ingredients m descendmg order of proportion.

NOTE - Anv other m:lrkmg re'1Ulrerl under FrUIt Products Order 1955 andWeIghts and Measures ( Packaged Commodmes ) Regulanons

6.2.2 Each packing case shall also be marked with the followinginformation:

a) Name and grade of the product;b) Gross mass;c) Name and address of manufacturer;d) Number of cans and mass of each can;e) Date of manufacture or code number indicating the date of

manufacture; andf) Manufacturmg licence number.

6.3 The product may also be markcd with Standard mark.6.i The use of the Standard Mark is governed by the provisions ot the

Bureau of Indian Standards Act, 1986 and the Rules and Regulations madethereunder. The details of conditions under which the licence for the use ofStandard Mark may be granted to manufacturers or producers may be obtainedfrom the Bureau of Indian Standards.

7. SAMPLING

7.1 Representative samples of the material shall be drawn and tested forconformity to this standard by the method prescribed in 3 of IS : 2869­196-1*.

"Specification [or canned orange segments

9

IS : 10252 - 1982

8. TESTS

8.1 The samples of canned carrot shall be tested for ascertainingconformity of the material to the requirements of the specification by themethod prescribed in Appendix A and the methods given in IS : 2860­1964*, Reference to relevant clauses is given m col 4 and 5 of Table 2.

APPENDIX A

[ Clause 5.5 (c) ]

METHODS OF SCORING

A-I. APPARATUS

A-I.I White Porcelain Bowls - Big enough to hold the contents ofthe can under exammation.

A-I.2 Stainless Steel Spoons - Table spoons (see IS: 990-1957t).

A-2. PROCEDURE

A-2.I Panel of Judges - Scoring of the product shall be done by apanel of three to five judges. All the judges constituting the panel shallbe conversant with the factors governing the quality of the product. Thecans shall be opened and the Contents poured separately into whiteporcelain bowls. Each judge shall independently examine the contentsfrom each of the cans anti assign scores for different characterrstics,

A-2.1.1 The judges shall consider the following characteristics: colourtexture and uniformity of size, taste and flavour, and absence of defects.

A-2.2 System of Scoring - The variations within each factor are sodescribed that the scores may be ascertained for ea.ch factor andexpressed numencally. The relative importance of each factor has beenexpressed numencally on a scale of 100. Each Judge shall give a scorefor the individual factors by the method described m Table 3 and recordhis observations in the Score Sheet for mdividual Judge,

A-2.2.I The scores as number of points given on the Score Sheet bythe judge for the contents of each can for the four factors shall berecorded m a tabular form in the Score Card and the average SCOrecalculated for each factor with overall average for each can entered in

• Method. of samphng and teat for processed Jruns and vegerables,

'[Specification for spoons, stainless steel.

10

IS : 10252 - 1982

the appropriate column of the score card after complying with theconditions specified in A-2.3.1 and A-2.3.2.

A·2.3 Ascertaining the Grade

A-2.3.1 Agreement Among Judges - To ascertain the consistency ofJudgement among the Judges, the total score assigned by each of them forthe contents of the same can shall be calculated by addmg up the scoresfor the vanous individual characterrsucs. If the difference between themaximum and the mirumum of the total score so obtained does not exceed( K + 5 ), where K IS the number of Judges, the scoring shall be deemedas consistent for the can under consideration. If the difference exceeds( K + 5 ), the most outlying score, that IS, the one which IS farthest fromItS immediate neighbour (the scores being arranged m one order) shaHbe discarded and the consistency among the remammg Judges sball beexamined.

A-2.3.2 When the consistency (see A-2.3.1) IS thus established, theoverall average scores given by the Judges whose scoring has been foundto be consistent shall be calculated [or each can The average score foreach of the individual characteristics shall also be calculated by takinginto account the corresponding SCOres as given by the same Judges for thecontents of the same can.

A-2.3.3 Assignment of Grade - In order to assign a grade for thecontents of a can, the following procedure shall be adopted:

For Grade 1 - The score [or each factor individually (A-2.3.2)shall be not less than 75 percent of the maximum score obtainable,and the overall average score shall be not less than 85 points.

For Grade 2 - The score for each factor mdividually (A-2.3.2)shall be not less than 65 percent of the maximum score obtainable,and the overall average score shall be not less than 75 points.

11

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IS : 10252 • 1M2

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RepnsenJJnI

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SECRETARY (Alt'frwt,)SltRI DAYANAND

SaRI Y K. KAPOOR ( Alltrnah )DR M S DnQORJA

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