Textual Amendments
The purpose of the standard is to define the quality requirements for produce after preparation and packaging.
In all classes, subject to the special provisions for each class and the tolerances allowed, the produce must be:
intact
sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded
clean and trimmed, i.e. practically free from all earth or other growing medium and practically free of any visible foreign matter
fresh in appearance
practically free from pests
practically free from damage caused by pests
turgescent
not running to seed
free of abnormal external moisture
free of any foreign smell and/or taste.
In the case of lettuce, a reddish discolouration, caused by low temperature during growth, is allowed, unless it seriously affects the appearance of the lettuce.
The roots must be cut close to the base of the outer leaves and the cut must be neat.
The produce must be of normal development. The development and condition of the produce must be such as to enable it:
to withstand transportation and handling
to arrive in a satisfactory condition at the place of destination.
The produce is classified in two classes, as defined below:
Produce in this class must be of good quality. It must be characteristic of the variety or commercial type, especially the colour.
The produce must also be:
well formed
firm, taking into account the cultivation methods and the type of produce
free from damage or deterioration impairing edibility
free from frost damage.
Head lettuces must have a single well-formed heart. However, in the case of head lettuces grown under protection, the heart may be small.
Cos lettuces must have a heart, which may be small.
The centre of curled-leaved endives and broad-leaved (Batavian) endives must be yellow in colour.
This class includes produce which do not qualify for inclusion in Class I, but satisfy the minimum requirements specified above.
The produce must be:
reasonably well formed
free from damage and deterioration which may seriously impair edibility.
The following defects may be allowed provided the produce retains its essential characteristics as regards the quality, the keeping quality and presentation:
slight discolouration
slight damage caused by pests.
Head lettuces must have a heart, which may be small. However, in the case of head lettuces grown under protection, absence of heart is permissible.
Cos lettuces may show no heart.] ]