VI CONTENTS 



Page 

 HOW IS LABELING RELATED TO UNITED STATES STANDARDS 



AND INSPECTIONS? 15 



What quality terms does the Department advocate? 15 



How do the A, B, C grade names compare with commercial quality 



terms? 15 



How may Grade A foods be utilized to best advantage? 15 



For what purpose may Grade B foods be used? 16 



What class of food is found in Grade C and what is its recommended 



use? 16 



What happens to food that is below Grade C? 16 



Is there nutritional difference in the various grades? 16 



What is comprehensive labeling? 17 



Is such labeling designed to replace brands? 17 



Who may label in this manner? 17 



What guarantee is there that Grade A products are Grade A? 17 



Are all processed foods required to be labeled as to quality? 17 



Is labeling foods for quality mandatory in other countries? 17 



Has there been any Federal legislation requiring labeling of foods? 17 



WHAT IS CONTINUOUS INSPECTION? 18 



Why was this service started? 19 



When was the service started? 19 



Why was the service first considered an "experiment"? 19 



Why was the service started in a few plants? 20 



Is this inspection required in all processing plants? 20 



What are some of the plant requirements in order to qualify for con- 

 tinuous inspection? 20 



Who pays the cost of continuous inspection? 21 



Are continuously inspected foods high priced? 21 



How may these products be identified by the consumer? 21 



Are all foods packed under continuous inspection required to be labeled 



with a "U. S." grade? 24 



Are frozen fruits and vegetables and dried fruits processed under con- 

 tinuous inspection? 25 



What can consumers contribute to further the continuous factory in- 

 spection program and the labeling of processed fruits and vegetables 



in terms of U. S. grades? 26 



LIST OF REFERENCES 26 



