Clarifresh enables to create standards that rate produce inspections. Standards are created and modified by users with admin role and can be visualized by every user with a 'viewer' licence.
A standard applies to a specific product, and you can add a number of varieties. The table below is an example of a standard for Apples (see [1]) and its variety, 'Common Green Apple' (see [2]):
This standard includes three general attributes for Apples, namely 'Appearance', 'Brix %,' and 'Size variation.' For your convenience, these general attributes automatically apply to every variety, in addition to the variety's specific attributes.
By default, Clarifresh provide 3 possibles grades for each attribute, 'Good', 'Average', and 'Bad'. However, the number is not restricted and can be expanded as needed.
Understanding grades for attributes that improve with increasing measurement values 
An icon with a rising arrow next to the attribute indicates that the attribute improves with increasing measurements. A typical example of such attribute for apples could be the 'Brix percentage' of the produce.
The grade for each of these type of attributes consist of a value in the column 'average' as the minimum value. That means that a lower value will be graded as 'Bad'. Considering the 'Juice %' of the Common Green Apple variety of the example table, any reading below 2 will trigger a 'Bad' grade. Any value between 2 and below 7 will trigger an 'Average' grade. Likewise, a value beyond 7 will trigger a 'Good' rating, with no upper limit.
See how the Brix % range shows on a graphical representation:
When an upper is needed, meaning a too high value needs to trigger a bad rating, an additional value will appear in red, on the left side of the column 'Good'. Taking the 'Diameter' as an example, we can see that any value between 15 cm and below 20 cm will be graded as 'Good'. But beyond 20 cm, the Apple will be considered too big and will be considered as 'Bad'.
The upper limit can be graphically shown as follows:
Understanding grades for attributes that improve with decreasing measurement values 
An icon with a downward arrow next to the attribute indicates that the attribute improves as the measurement decreases. A typical example of such attribute for apples could be the 'Acidity' of the produce.
The grade for each of these types of attributes consist of a value in the column 'average' as the maximum value. That means that a higher value will be graded as 'Bad'. Considering the 'Size variation' of the example table, any reading beyond 10 will trigger a 'Bad' grade. Any value between 10 and below 2 will trigger an 'Average' grade. Likewise, a value below 2 will trigger a 'Good' rating, with no lower limit. The range can be graphically be represented as follows:
When a lower limit is needed, meaning a too low value needs to trigger a bad rating, an additional value will appear in red, on the left side of the column 'Good'. Taking the 'Acidity %' as an example, we can see that any value between beyond 2% and 5% will be graded as 'Good'. But below 2%, the Apple will be considered as not 'enough' acid and will be considered as 'Bad'.
See how the acidity value with a lower limit fits in a graphical representation:
Understanding the Tolerance column of an attribute
When inspecting specific attributes such as the Brix percentage of produce, it is essential to establish a tolerance level to ensure consistent quality. For instance, if you conduct five inspections, only one inspection can result in a 'Bad' rating for the attribute. This represents a tolerance level of 20%, meaning that up to 20% of the inspections are allowed to fall below the acceptable threshold without compromising the overall quality standards. This tolerance helps in accommodating minor variations while maintaining the desired quality and reliability of the produce.