In today’s high-volume processing operations, poultry is initially graded by plant employees specifically authorized by USDA to perform this work. Subsequently, the product is checkgraded by a USDA grader to determine compliance with applicable grade standards. Each carcass or part, including those used in preparing a poultry food product bearing the grademark, must be graded and identified in an unfrozen state on an individual basis. The class must also be determined since the quality factors of fat, fleshing, and conformation vary with the age and sex of the bird. Most carcasses and parts are graded on the production line or out of the cooler. Poultry being graded should be approximately reading distance from the grader’s eye. Whole carcasses can be examined by grasping the hocks of the bird in one hand with the breast up. In this position, the grader can easily observe the breast, wings, and legs, and by a mere twist of the wrist, the back of the bird can be turned into position to be observed. When parts are graded, the side nearest the grader should be examined first, then the part turned around so the opposite side can be examined. The usual procedure is to decide on the conformation, fleshing and fat covering factors first. This makes it easier to decide on the other factors. The intensity, aggregate area, location, and number of defects must also be evaluated. In each quality level there are maximum defects permitted, some varying with the weight of the ready-to-cook carcass. The final quality rating is based on the factor with the lowest rating. Thus, if the requirements for A quality are met in all factors except one, and this factor is B quality, the final grade designation would be “B.” The carcass or part is then placed in the proper grade location by the grader or by an electronically controlled computer system. When the resident grader checkgrades the product, the acceptable quality level (AQL) procedures used are based on the percent of defective undergrade birds or parts present. If the AQL results show that there are excessive undergrades, product is withheld until the undergrades are removed. When excessive defects are encountered, the graders work with plant management to help identify and correct the problem.