[Code of Federal Regulations]
[Title 40, Volume 26]
[Revised as of July 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 40CFR407.81]

[Page 105-106]
 
                TITLE 40-PROTECTION OF ENVIRONMENT
 
      CHAPTER I-ENVIRONMENTAL PROTECTION AGENCY (CONTINUED)
 
PART 407-CANNED AND PRESERVED FRUITS AND VEGETABLES PROCESSING POINT SOURCE CATEGORY--Table of Contents
 
    Subpart H-Canned and Miscellaneous Specialties Subcategory
 
Sec. 407.81  Specialized definitions.

    For the purpose of this subpart:
    (a) Except as provided below, the general definitions, abbreviations 
and methods of analysis set forth in 40 CFR part 401 shall apply to this 
subpart.
    (b) The term added ingredients shall mean the prepared sauces 
(prepared from items such as dairy products, starches, sugar, tomato 
sauce and concentrate, spices, and other related preprocessed 
ingredients) which are added during the canning and freezing of fruits 
and vegetables.
    (c) The term baby foods shall mean the processing of canned fresh 
fruits and vegetables, meats, eggs, fruit juices, cereal, formulated 
entrees, desserts and snacks using fresh, pre-processed, or any 
combination of these and other food ingredients necessary for the 
production of infant foods.
    (d) The term chips, potato shall mean the processing of fried chips, 
made from fresh or stored white potatoes, all varieties. In terms of 
finished potato chips, 1 kg (lb) of finished product is equivalent to 4 
kg (lb) of raw material.
    (e) The term chips, corn shall mean the processing of fried corn, 
made by soaking, rinsing, milling and extruding into a fryer without 
toasting. In terms of finished corn chips, 1 kg (lb) of finished product 
is equivalent to 0.9 kg (lb) of raw material.
    (f) The term chips, tortilla shall mean the processing of fried 
corn, made by soaking, rinsing, milling, rolling into sheets, toasting 
and frying. In terms of finished tortilla chips, 1 kg (lb) of finished 
product is equivalent to 0.9 kg (lb) of raw material.
    (g) The term ethnic foods shall mean the production of canned and 
frozen Chinese and Mexican specialties utilizing fresh and pre-processed 
bean sprouts, bamboo shoots, water chestnuts, celery, cactus, tomatoes, 
and other similar vegetables necessary for the production of the various 
characteristic product styles.
    (h) The term jams and jellies shall include the production of jams, 
jellies and preserves defined as follows: The combination of fruit and 
fruit concentrate, sugar, pectin, and other additives in an acidic 
medium resulting in a gelatinized and thickened finished product.
    (i) The term mayonnaise and salad dressings shall be defined as the 
emulsified and non-emulsified semisolid food prepared from the combining 
of edible vegetable oil with acidifying, and egg yolk containing 
ingredients, or gum and starch combinations to which certain colorings, 
spices, and flavorings have been added.
    (j) The term soups shall mean the combination of various fresh and 
pre-processed meats, fish, dairy products, eggs, flours, starches, 
vegetables, spices, and other similar raw ingredients into a variety of 
finished mixes and styles but not including dehydrated soups.

[[Page 106]]

    (k) The term tomato-starch-cheese canned specialties shall mean 
canned specialties resulting from a combination of fresh and pre-
processed tomatoes, starches, cheeses, spices, and other flavorings 
necessary to produce a variety of products similar to but not 
exclusively raviolis, spaghetti, tamales, and enchiladas.
    (l) The term medium shall mean a point source that processes a total 
annual raw material production of fruits, vegetables, specialties and 
other products that is between 1,816 kkg (2,000 tons) per year and 9,080 
kkg (10,000 tons) per year.
    (m) The term large shall mean a point source that processes a total 
annual raw material production of fruits, vegetables, specialties and 
other products that exceeds 9,080 kkg (10,000 tons) per year.
    (n) The term annual average shall mean the maximum allowable 
discharge of BOD5 or TSS, as calculated by multiplying the total mass 
(kkg or 1000 lb) of each final product produced for the entire 
processing season or calendar year by the applicable annual average 
limitation.
    (o) The terms maximum for any one day and average of daily values 
for thirty consecutive days shall be based on the daily average mass of 
final product produced during the peak thirty consecutive day production 
period.