August 1966 



COMMERCIAL FISHEEIES REVIEW 



83 



Federal Regulations in order that sub- 

 sidy payments may be made in accord- 

 ance with the terms of the subsidy con- 

 tract it agreed by the Maritime Adminis- 

 trator. 



Effective date. This amendment shall 

 be effective upon publication in-the Fed- 

 eral Register. 



Section 256.10 Is amended by adding 

 the following paragraph Cd) : 



§ ^56.10 Payment of subsidy. 



(d) If the Maritime Administrator 

 agrees, by his clearance of a payment 

 schedule set forth in a pro forma con- 

 struction contract to accompany a re- 

 quest for bids, that it is in the public in- 

 terest to allow the percentage of the 

 subsidized construction cost withheld to 

 be less than 30 percent of the subsidized 



***** 



construction cost, then the subsidy con- 

 tract executed in connection with such 

 construction contract shall reflect pay- 

 ment in accordance with such payment 

 schedule. 



Harold E. Crowther, 

 Acting Director, 

 Bureau of Commercial Fisheries. 

 JlTHE 29, 1966. 



U.S. STANDARDS FOR 



GRADES OF FROZEN HEADLESS 



DRESSED WHITING ADOPTED: 



The adoption of voluntary U. S. standards 

 for grades of frozen headless dressed whiting 

 was published in the Federal Register , July 

 14, 1966, as an amendment to Title 50, Code 

 of Federal Regulations, Part 271. 



The voluntary standards of quality are de- 

 signed to: (1) represent the differences in mar- 



ket value; (2) achieve a uniform quality de- 

 scription of the product to aid trading; and 

 (3) aid processors in establishing quality con- 

 trol programs. The standards are used by 

 U. S. Department of the Interior inspectors 

 as the basis for determining the quality level 

 of whiting in processing plants operating un- 

 der the Bureau of Commercial Fisheries In- 

 spection program. 



Following are the standards as published 

 in the Federal Register . July 14, 1966: 



Title 50— WILDLIFE AND 

 FISHERIES 



Chapter II — Bureau of Commercial 

 Fisheries, Fish and Wildlife Serv- 

 ice, Department of the Interior 



SUBCHAPTER G — PROCESSED FISHERY PRODUCTS, 

 PROCESSED PRODUCTS THEREOF, AND CER- 

 TAIN OTHER PROCESSED FOOD PRODUCTS 



PART 271— U.S. STANDARDS FOR 

 GRADES OF FROZEN HEADLESS 

 DRESSED WHITING 



On pages 7244 and 7255 of the Federal 

 Register of May 18, 1966, there was pub- 

 lished a notice and text of a proposed new 

 Part 271 — U.S. Standards for Grades of 

 Frozen Headless Dressed Whiting of Title 

 50, Code of Federal Regulations. 



Interested persons were given 30 -days 

 to submit written comments, suggestions 

 or objections with respect to the pro- 

 posed new part. No responses to the 

 proposal were received. 



The new part is issued pursuant to 

 sections 203 and 205 of Title n of the 

 Agricultural Marketing Act of 1946, 60 

 Stat. 1087, 1090, as amended, 7 U.S.C. 

 sections 1622 and 1624 (1958), as trans- 

 ferred to the Department of tiie Interior 

 by section 6<a) of the Pish and Wild- 

 life Act of 1956, 70 Stat. 1122 (1956), 16 

 U.S.C. section 742e (1958) . 



Accordingly, the new Part 271 — U.S. 

 standards for Grades of Frozen Head- 

 less Dressed Whiting is hereby adopted 

 without change and is set forth below. 

 'J^is part shall become effective at the 

 beginning of the 30th calendar day fol- 

 lowing the date of this publication In the 

 Federal Register. 



Donald L. McKernah, 

 Director, 

 Bureau of Commercial Fisheries. 



July 8, 1966. 



PART 271— U.S. STANDARDS FOR 

 GRADES OF FROZEN HEADLESS 

 DRESSED WHITING^ 



Sec. 



271.1 Description of the product. 



271.2 Grades of frozen headless dressed 



whiting. 



271.11 Determination of the grade. 



271.21 Deflnltlons and methods of analysis. 



271.25 Tolerances for certification of offi- 

 cially drawn samples. 



AuTHORTrY; The provisions of this Part 

 271 are issued under sec. 6, 70 Stat. 1122; 16 

 U.S.C. § 742e; and sees. 203 and 206, 60 Stat. 

 1087, 1090. as amended; 7 U.S.C. 1623, 1624. 



§271.1 Description of the product. 



The product described in this part con- 

 sists of clean, wholesome whiting (silver 

 hake) merluccius bilinearis, merluccius 

 albidus; completely and cleanly headed 

 and adequately eviscerated. The fish are 

 packaged and frozen in accordance with 

 good commercial practice and are main- 

 tained at temperatures necessary for the 

 preservation of the product. 



§ 271.2 Grades of frozen headless 

 dressed whiting. 



(a) "U.S. Grade A" is the quality of 

 frozen headless dressed whiting that (1) 

 possess a good flavor and odor and that 

 (2) for those factors that are rated in 

 accordance with the scoring system out- 

 lined in this part, have a total score of 

 85 to 100 points. 



(b) "VS. Grade B" is the quality of 

 frozen headless dressed whiting that (1) 

 possess at least reasonably good flavor 

 and odor and that (2) rate a total score 

 of not less than 70 points for those fac- 

 tors of quality that are rated in accord- 

 ance with the scoring system outlined 

 in this part. 



(c) "Substandard" or "Utility" is the 

 quality of frozen headless dressed whit- 

 ing that meet the requirements of § 271-1 

 but that otherwise fall to meet the re- 

 qulrements of "U.S. Grade B." 



1 Compliance with the provisions of these 

 standards shall not excuse failure to com- 

 ply with the provisions of the Federal ^ood. 

 Drug, and Cosmetic Act. 



§271.11 Determination of the grade. 



In a plan under Continuous USDI 

 Inspection the grade is determined by 

 examining the product for factors 1-10 

 in the thawed state and factor 11 in the 

 cooked state. For lot inspection, exam- 

 toation of the product for factors 1, 2, 

 and 3 is carried out to the frozen state 

 and 4-10 in the thawed state. Factor 11 

 is examined In the cooked state. 



(a) Factors rated by score points. 

 Points are deducted for variations in the 

 quality of each factor in accordance with 

 the schedule in Table 1. The total of 

 is 100; the minimum score Is 0. 



(b) Factors not rated by score points. 

 points deducted is subtracted from 100 

 to obtain the score. The maximum score 

 The factor of "flavor and odor" is evalu- 

 ated organoleptlcally by smelling and 

 tasting after the product has been 

 cooked in accordance with § 278.21. 



(1) Good flavor and odor (essential 

 requirements for a U.S. Grade A prod- 

 uct) means that the c >oked product has 

 the typical flavor and odor of the species 

 and is free from rancidity, bitterness, 

 staleness, and off-flavors and off-odors 

 of any kind. 



(2) Reasonably good flavor and odor 

 (minimum requirements of a U.S. Grade 

 B product) means that the cooked prod- 

 uct is lacking in good flavor and odor, 

 but is free from objectionable off-flavors 

 and off-odors of any kind. 



§271.21 Definitions and methods of 

 analysis. 



(a) Selection of the sample unit. The 

 sample unit consists of the primary con- 

 tainer and its entire contents. The 

 whiting are examined according to Table 

 1. Definitions of factors for point de- 

 ductions are as follows : 



(b) Examination of sample, frozen 

 state. When this product Is examined 

 under Continuous USDI Inspection, the 



