Legalize / United Kingdom / Northern Ireland / Ni-Statutory-Rule

Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002

Type Ni-Statutory-Rule

Publication 2002-01-28

State In force

Jurisdiction Northern Ireland

Department Government Printer for Northern Ireland

Source legislation.gov.uk

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Reform history JSON API

Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & Dieldrin	Aminotriazole (Amitrole)	Amitraz	Aramite	Atrazine	Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Lemons	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Limes	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Mandarins (inc clementines & similar hybrids)	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Oranges	1	0.2		0.05*	1	0.01*	0.1*	0.05*
	Pomelos	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Brazil nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Cashew nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Chestnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Coconuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Hazelnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Macadamia nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Pecans	0.02*	0.2		0.05*	0.02*	0.01*	0.1*	0.1*
	Pine nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Pistachios	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Walnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Pears	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Quinces	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Others	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cherries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Plums	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	2
	Wine grapes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	2
	b Strawberries (other than wild)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Dewberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Loganberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Raspberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cranberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Currants (red, black & white)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Gooseberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	e Wild berries & wild fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Bananas	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	2
	Dates	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Figs	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kiwi fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kumquats	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Litchis	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Mangoes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Olives (table consumption)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Olives (oil extract)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Papaya		0.05*			0.02*
	Passion fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Pineapples	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Pomegranates	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Carrots	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	0.05*
	Celeriac	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Horseradish	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Jerusalem artichokes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsnips	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsley root	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Radishes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Salsify	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sweet potatoes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Swedes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Turnips	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Yams	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Onions	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Shallots	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Spring onions	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.5	0.05*		0.05*	0.5	0.01*	0.1*	2
	Peppers	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Chilli peppers						0.01*
	Aubergines	0.5	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Gherkins	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Courgettes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Squashes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Watermelons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	d Sweet corn	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cauliflower	2	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	2	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Head cabbage	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kale	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	d Kohlrabi	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lamb’s lettuce	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lettuce	1	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Scarole	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Beet leaves (chard)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	c Watercress	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	d Witloof	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Chives	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsley	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Celery leaves	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	3	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Beans (without pods)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas (with pods)	3	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas (without pods)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others		0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cardoons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Celery	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Fennel	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Globe artichokes	0.2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Leeks	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Rhubarb	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	b Wild mushrooms	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lentils	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peanuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Poppy seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sesame seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sunflower seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Rape seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Soya bean	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Mustard seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cotton seed	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.02*	0.5		0.05*	0.02*	0.01*	0.1*	0.05*
	Ware potatoes	0.02*	0.5		0.05*	0.02*	0.01*	0.1*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.02	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.05*		0.1*	50	0.1*	0.1*	0.1*
Group to which food belongs	Groups include the following products	Barban	Benalaxyl	Benfuracarb	Binapacryl	Biphenthrin	Bromophos-ethyl	Bromopropylate	Campheclor (Toxaphene)
---	---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lemons	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Limes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Oranges	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pomelos	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Brazil nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cashew nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Chestnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Coconuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Hazelnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Macadamia nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pecans	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pine nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pistachios	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Walnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pears	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Quinces	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cherries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Plums	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Wine grapes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	b Strawberries (other than wild)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Dewberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Loganberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Raspberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cranberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Currants (red, black & white)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Gooseberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	e Wild berries & wild fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Bananas	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Dates	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Figs	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kiwi fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kumquats	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Litchis	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mangoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Olives (oil extract)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Papaya		0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pineapples	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pomegranates	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Carrots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celeriac	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Horseradish	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsnips	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsley root	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Radishes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Salsify	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Swedes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Turnips	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Yams	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Onions	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Shallots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Spring onions	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Peppers	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Chilli peppers	0.05*
	Aubergines	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Gherkins	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Courgettes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.05*	0.1	0.05*	0.05*		0.05*		0.1*
	Squashes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Watermelons	0.05*	0.1	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	d Sweet corn	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cauliflower	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Head cabbage	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kale	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	d Kohlrabi	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lamb’s lettuce	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lettuce	0.05*	0.05	0.05*	0.05*		0.05*		0.1*
	Scarole	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	c Watercress	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	d Witloof	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Chives	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsley	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celery leaves	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Beans (without pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas (with pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas (without pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cardoons	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celery	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Fennel	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Globe artichokes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Leeks	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Rhubarb	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	b Wild mushrooms	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lentils	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peanuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Poppy seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sesame seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sunflower seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Rape seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Soya bean	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mustard seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cotton seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Ware potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	5	0.1*	0.1*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*	5	0.1*		0.1*		0.1*
Group to which food belongs	Groups include the following products	Captafol	Carbendazim	Carbofuran	Carbosulfan	Cartap	Chlorbenside	Chlorbufam
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.02*	5	0.3	0.05*		0.01*	0.05*
	Lemons	0.02*	5	0.3	0.05*		0.01*	0.05*
	Limes	0.02*	5	0.3	0.05*		0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.02*	5	0.3	0.05*		0.01*	0.05*
	Oranges	0.02*	5	0.3	0.05*		0.01*	0.05*
	Pomelos	0.02*	5	0.3	0.05*		0.01*	0.05*
	Others	0.02*	5	0.3	0.05*		0.01*	0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Brazil nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cashew nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chestnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Coconuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Hazelnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Macadamia nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pecans	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pine nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pistachios	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Walnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Pears	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Quinces	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	2	0.1*	0.05*		0.01*	0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Cherries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Plums	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Wine grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	b Strawberries (other than wild)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Dewberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Loganberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Raspberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cranberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Currants (red, black & white)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Gooseberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	e Wild berries & wild fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Bananas	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Dates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Figs	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kiwi fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kumquats	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Litchis	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Mangoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (table consumption)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (oil extract)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Papaya		0.1*	0.1*	0.05*
	Passion fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pineapples	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pomegranates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Carrots	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Celeriac	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Horseradish	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Jerusalem artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsnips	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Parsley root	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Radishes	0.02*	0.1*	0.5	0.05*		0.01*	0.05*
	Salsify	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sweet potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Swedes	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Turnips	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Yams	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Onions	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Shallots	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Spring onions	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Peppers	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chilli peppers						0.01*	0.05*
	Aubergines	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Gherkins	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Courgettes	0.02*	0.3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Squashes	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Watermelons	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	d Sweet corn	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Cauliflower	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Head cabbage	0.02*	3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	3	0.1*	0.05*		0.01*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kale	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	d Kohlrabi	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lamb’s lettuce	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lettuce	0.02*	5	0.1*	0.05*		0.01*	0.05*
	Scarole	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beet leaves (chard)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	c Watercress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	d Witloof	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chives	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsley	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery leaves	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cardoons	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Fennel	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Globe artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Leeks	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rhubarb	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.02*	1	0.1*	0.05*		0.01*	0.05*
	b Wild mushrooms	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Lentils	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peanuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Poppy seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sesame seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sunflower seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rape seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Soya bean	0.02*	0.2	0.1*	0.05*		0.01*	0.05*
	Mustard seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cotton seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES	5. >POTATOES
	Early potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Ware potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.2*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*	10	1		0.1*	0.1*
Group to which food belongs	Groups include the following products	Chlordane	Chlorfenson	Chlormequat	Chlorobenzilate	Chlorothalonil	Chloroxuron	chlorpyrifos
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Lemons		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Limes		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Mandarins (inc clementines & similar hybrids)		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Oranges		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Pomelos		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Brazil nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cashew nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Chestnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Coconuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Hazelnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Macadamia nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pecans		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pine nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pistachios		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Walnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples		0.01*	0.05*	0.02*	1	0.05*	0.5
	Pears		0.01*	0.5	0.02*	1	0.05*	0.5
	Quinces		0.01*	0.05*	0.02*	1	0.05*	0.5
	Others		0.01*	0.05*	0.02*	1	0.05*	0.5
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Cherries		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)		0.01*	0.05*	0.02*	1	0.05*	0.2
	Plums		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes		0.01*	0.05*	0.02*	1	0.05*	0.5
	Wine grapes		0.01*	0.05*	0.02*	3	0.05*	0.5
	b Strawberries (other than wild)		0.01*	0.05*	0.02*	3	0.05*	0.2
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Dewberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Loganberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Raspberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cranberries		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Currants (red, black & white)		0.01*	0.05*	0.02*	10	0.05*	1
	Gooseberries		0.01*	0.05*	0.02*	10	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	e Wild berries & wild fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Bananas		0.01*	0.05*	0.02*	0.2	0.05*	3
	Dates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Figs		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kiwi fruit		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Kumquats		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Litchis		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Mangoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (table consumption)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Olives (oil extract)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Papaya			0.05*		0.01*
	Passion fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pineapples		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pomegranates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Carrots		0.01*	0.05*	0.02*	1	0.05*	0.1
	Celeriac		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Horseradish		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Jerusalem artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsley root		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Radishes		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Salsify		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Sweet potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Swedes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Turnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Yams		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Onions		0.01*	0.05*	0.02*	0.5	0.05*	0.2
	Shallots		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Spring onions		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes		0.01*	0.05*	0.02*	2	0.05*	0.5
	Peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Chilli peppers		0.01*		0.02*		0.05*
	Aubergines		0.01*	0.05*	0.02*	2	0.05*	0.5
	Others		0.01*	0.05*	0.02*	2	0.05*	0.5
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Gherkins		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Courgettes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Squashes		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Watermelons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	1	0.05*	0.05*
	d Sweet corn		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Cauliflower		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	3	0.05*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Head cabbage		0.01*	0.05*	0.02*	3	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage		0.01*	0.05*	0.02*	0.01*	0.05*	0.5
	Kale		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	d Kohlrabi		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lamb’s lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Scarole		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beet leaves (chard)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	c Watercress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	d Witloof		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Chives		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Parsley		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Celery leaves		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	5	0.05*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beans (without pods)		0.01*	0.05*	0.02*	0.05	0.05*	0.05*
	Peas (with pods)		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Peas (without pods)		0.01*	0.05*	0.02*	0.3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cardoons		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celery		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Fennel		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Globe artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	1
	Leeks		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Rhubarb		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms		0.01*	10	0.02*	2	0.05*	0.05*
	b Wild mushrooms		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lentils		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Peanuts		0.01*	0.1*	0.02*	0.05	0.05*	0.05*
	Poppy seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sesame seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sunflower seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Rape seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Soya bean		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Mustard seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cotton seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Ware potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder		0.1*	0.1*	0.1*	50	0.1*	0.1*
Group to which food belongs	Groups include the following products	Chlorpyrifos-methyl	Cyfluthrin	Cypermethrin	Daminozide	DDT	Deltamethrin	Diallate	Diazinon
---	---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Lemons	0.3	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Limes	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Mandarins (inc clementines & similar hybrids)	1	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Oranges	0.5	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Pomelos	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Others	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Pears	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Quinces	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Cherries	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)	0.5	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Plums	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.1
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.2	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Wine grapes	0.2	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	b Strawberries (other than wild)	0.5	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Dewberries	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Loganberries	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Raspberries	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Cranberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Currants (red, black & white)	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Gooseberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	e Wild berries & wild fruit	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Bananas	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Dates	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Figs	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Kiwi fruit	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Kumquats	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Litchis	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Mangoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Olives (oil extract)	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Papaya		0.02*						0.02*
	Passion fruit	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pineapples	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomegranates	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Carrots	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Celeriac	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Horseradish	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsnips	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley root	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Radishes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Salsify	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Sweet potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Swedes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Turnips	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Yams	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Onions	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Shallots	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Spring onions	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.5	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Peppers	0.5	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Chilli peppers							0.05*
	Aubergines	0.5	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Others	0.5	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.05*	0.1	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Gherkins	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Courgettes	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Squashes	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Watermelons	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	d Sweet corn	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Cauliflower	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Head cabbage	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Kale	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	d Kohlrabi	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lamb’s lettuce	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lettuce	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Scarole	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Beet leaves (chard)	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	c Watercress	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	d Witloof	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Chives	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Parsley	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Celery leaves	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Beans (without pods)	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (with pods)	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Peas (without pods)	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Cardoons	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Fennel	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Globe artichokes	0.05*	0.02*	2	0.02*	0.05*	0.1	0.05*	0.02*
	Leeks	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Rhubarb	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	b Wild mushrooms	0.05*	0.02*	1	0.02*	0.05*	0.05*	0.05*	0.02*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Lentils	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Peas	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.05*	0.05	0.2	0.05*	0.05*	0.1	0.05*	0.05*
	Soya bean	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Ware potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.5	0.05*	0.02*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.5	0.1*	0.2	5	0.1*	0.05*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	20	30	0.1*	0.05*	5	0.1*	0.05*
Group to which food belongs	Groups include the following products	1,2-Dibromoethane	Dichlorprop	Dichlorvos	Dicofol	1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-)ethane	Dimethoate	Dinoseb
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.01*	0.05*		2	0.01*		0.05*
	Lemons	0.01*	0.05*		2	0.01*		0.05*
	Limes	0.01*	0.05*		2	0.01*		0.05*
	Mandarins (inc clementines & similar hybrids)	0.01*	0.05*		2	0.01*		0.05*
	Oranges	0.01*	0.05*		2	0.01*		0.05*
	Pomelos	0.01*	0.05*		2	0.01*		0.05*
	Others	0.01*	0.05*		2	0.01*		0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.05*		0.05*	0.01*		0.05*
	Brazil nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Cashew nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Chestnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Coconuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Hazelnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Macadamia nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Pecans	0.01*	0.05*		0.05*	0.01*		0.05*
	Pine nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Pistachios	0.01*	0.05*		0.05*	0.01*		0.05*
	Walnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Others	0.01*	0.05*		0.05*	0.01*		0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.01*	0.05*		0.02*	0.01*		0.05*
	Pears	0.01*	0.05*		0.02*	0.01*		0.05*
	Quinces	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.01*	0.05*		0.02*	0.01*		0.05*
	Cherries	0.01*	0.05*		0.02*	0.01*		0.05*
	Peaches (incl nectarines & similar hybrids)	0.01*	0.05*		0.02*	0.01*		0.05*
	Plums	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.01*	0.05*		2	0.01*		0.05*
	Wine grapes	0.01*	0.05*		2	0.01*		0.05*
	b Strawberries (other than wild)	0.01*	0.05*		0.02*	0.01*		0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Dewberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Loganberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Raspberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Cranberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Currants (red, black & white)	0.01*	0.05*		0.02*	0.01*		0.05*
	Gooseberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	e Wild berries & wild fruit	0.01*	0.05*		0.02*	0.01*		0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*		0.02*	0.01*		0.05*
	Bananas	0.01*	0.05*		0.02*	0.01*		0.05*
	Dates	0.01*	0.05*		0.02*	0.01*		0.05*
	Figs	0.01*	0.05*		0.02*	0.01*		0.05*
	Kiwi fruit	0.01*	0.05*		0.02*	0.01*		0.05*
	Kumquats	0.01*	0.05*		0.02*	0.01*		0.05*
	Litchis	0.01*	0.05*		0.02*	0.01*		0.05*
	Mangoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Olives (table consumption)	0.01*	0.05*		0.02*	0.01*		0.05*
	Olives (oil extract)	0.01*	0.05*		0.02*	0.01*		0.05*
	Papaya				0.02*
	Passion fruit	0.01*	0.05*		0.02*	0.01*		0.05*
	Pineapples	0.01*	0.05*		0.02*	0.01*		0.05*
	Pomegranates	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*		0.02*	0.01*		0.05*
	Carrots	0.01*	0.05*		0.02*	0.01*		0.05*
	Celeriac	0.01*	0.05*		0.02*	0.01*		0.05*
	Horseradish	0.01*	0.05*		0.02*	0.01*		0.05*
	Jerusalem artichokes	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsnips	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsley root	0.01*	0.05*		0.02*	0.01*		0.05*
	Radishes	0.01*	0.05*		0.02*	0.01*		0.05*
	Salsify	0.01*	0.05*		0.02*	0.01*		0.05*
	Sweet potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Swedes	0.01*	0.05*		0.02*	0.01*		0.05*
	Turnips	0.01*	0.05*		0.02*	0.01*		0.05*
	Yams	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.01*	0.05*		0.02*	0.01*		0.05*
	Onions	0.01*	0.05*		0.02*	0.01*		0.05*
	Shallots	0.01*	0.05*		0.02*	0.01*		0.05*
	Spring onions	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.01*	0.05*		1	0.01*		0.05*
	Peppers	0.01*	0.05*		0.02*	0.01*		0.05*
	Chilli peppers					0.01*
	Aubergines	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.01*	0.05*		0.2	0.01*		0.05*
	Gherkins	0.01*	0.05*		0.2	0.01*		0.05*
	Courgettes	0.01*	0.05*		0.2	0.01*		0.05*
	Others	0.01*	0.05*		0.2	0.01*		0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.01*	0.05*		0.5	0.01*		0.05*
	Squashes	0.01*	0.05*		0.5	0.01*		0.05*
	Watermelons	0.01*	0.05*		0.5	0.01*		0.05*
	Others	0.01*	0.05*		0.5	0.01*		0.05*
	d Sweet corn	0.01*	0.05*		0.02*	0.01*		0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.01*	0.05*		0.02*	0.01*		0.05*
	Cauliflower	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.01*	0.05*		0.02*	0.01*		0.05*
	Head cabbage	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.01*	0.05*		0.02*	0.01*		0.05*
	Kale	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	d Kohlrabi	0.01*	0.05*		0.02*	0.01*		0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.01*	0.05*		0.02*	0.01*		0.05*
	Lamb’s lettuce	0.01*	0.05*		0.02*	0.01*		0.05*
	Lettuce	0.01*	0.05*		0.02*	0.01*		0.05*
	Scarole	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.01*	0.05*		0.02*	0.01*		0.05*
	Beet leaves (chard)	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	c Watercress	0.01*	0.05*		0.02*	0.01*		0.05*
	d Witloof	0.01*	0.05*		0.02*	0.01*		0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.01*	0.05*		0.02*	0.01*		0.05*
	Chives	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsley	0.01*	0.05*		0.02*	0.01*		0.05*
	Celery leaves	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Beans (without pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas (with pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas (without pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.01*	0.05*		0.02*	0.01*		0.05*
	Cardoons	0.01*	0.05*		0.02*	0.01*		0.05*
	Celery	0.01*	0.05*		0.02*	0.01*		0.05*
	Fennel	0.01*	0.05*		0.02*	0.01*		0.05*
	Globe artichokes	0.01*	0.05*		0.02*	0.01*		0.05*
	Leeks	0.01*	0.05*		0.02*	0.01*		0.05*
	Rhubarb	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.01*	0.05*		0.02*	0.01*		0.05*
	b Wild mushrooms	0.01*	0.05*		0.02*	0.01*		0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.01*	0.05*		0.02*	0.01*		0.05*
	Lentils	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.01*	0.05*		0.05*	0.01*		0.05*
	Peanuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Poppy seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Sesame seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Sunflower seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Rape seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Soya bean	0.01*	0.05*		0.05*	0.01*		0.05*
	Mustard seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Cotton seed	0.01*	0.05*		0.1	0.01*		0.05*
	Others	0.01*	0.05*		0.05*	0.01*		0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Ware potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	20	0.1*	0.2	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.01*	0.1*		50	0.1*		0.1*
Group to which food belongs	Groups include the following products	Dioxathion	Diphenylamine	Disulfoton	Endosulfan	Endrin	Ethephon	Ethion
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Lemons	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Limes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Oranges	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Pomelos	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Brazil nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Cashew nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Chestnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Coconuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Hazelnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Macadamia nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Pecans	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Pine nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Pistachios	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Walnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
	Others	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.05*	5	0.02*	0.3	0.01*	3
	Pears	0.05*	10	0.02*	0.3	0.01*	3
	Quinces	0.05*	0.05*	0.02*	0.3	0.01*	3
	Others	0.05*	0.05*	0.02*	0.3	0.01*	3
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cherries	0.05*	0.05*	0.02*	0.05*	0.01*	3
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Plums	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Wine grapes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	b Strawberries (other than wild)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Dewberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Loganberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Raspberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.01*	5
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	e Wild berries & wild fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Bananas	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Dates	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Figs	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Litchis	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Papaya			0.02*	0.05*		0.05*
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.01*	0.5
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Carrots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Radishes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Salsify	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Swedes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Turnips	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Yams	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Onions	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Shallots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.05*	0.05*	0.02*	0.5	0.01*	3
	Peppers	0.05*	0.05*	0.02*	1	0.01*	3
	Chilli peppers
	Aubergines	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Gherkins	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Courgettes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.3	0.01*	0.05*
	Squashes	0.05*	0.05*	0.02*	0.3	0.01*	0.05*
	Watermelons	0.05*	0.05*	0.02*	0.3	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.3	0.01*	0.05*
	d Sweet corn	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cauliflower	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Head cabbage	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kale	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Kohlrabi	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Lettuce	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Scarole	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Watercress	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Witloof	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Chives	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Parsley	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Celery leaves	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Beans (without pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas (with pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas (without pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Celery	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Fennel	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Globe artichokes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Leeks	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	b Wild mushrooms	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Lentils	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Rape seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Soya bean	0.05*	0.05*	0.02*	0.5	0.01*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
	Cotton seed	0.05*	0.05*	0.02*	0.3	0.01*	2
	Others	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.05*	30	0.01*	0.1*	2
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.05*	0.05*	0.1*	0.1*	0.1*
Group to which food belongs	Groups include the following products	Fenarimol	Fenbutatin oxide	Fenchlorphos	Fenitrothion	Fentin	FenvalerateSum of RR and SS isomers and	EsfenvalerateSum of RS and SR isomers
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Lemons	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Limes	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Mandarins (inc clementines & similar hybrids) similar hybrids	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Oranges	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Pomelos	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	5	0.01*		0.05*	0.02*	0.02*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Brazil nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cashew nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chestnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Coconuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Hazelnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Macadamia nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pecans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pine nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pistachios	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Walnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.3	2	0.01*		0.05*	0.05	0.02*
	Pears	0.3	2	0.01*		0.05*	0.05	0.02*
	Quinces	0.3	2	0.01*		0.05*	0.05	0.02*
	Others	0.3	2	0.01*		0.05*	0.05	0.02*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Cherries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Peaches (incl nectarines & similar hybrids)	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Plums	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.3	2	0.01*		0.05*	0.1	0.02*
	Wine grapes	0.3	2	0.01*		0.05*	0.1	0.02*
	b Strawberries (other than wild)	0.3	1	0.01*		0.05*	0.02*	0.02*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Dewberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Loganberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Raspberries	0.1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cranberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Currants (red, black & white)	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Gooseberries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	e Wild berries & wild fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Bananas	0.3	3	0.01*		0.05*	0.02*	0.02*
	Dates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Figs	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kiwi fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kumquats	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Litchis	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Mangoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (table consumption)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (oil extract)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Papaya	0.02*	0.05*				0.02*	0.02*
	Passion fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pineapples	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pomegranates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Carrots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celeriac	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Horseradish	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Jerusalem artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley root	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Radishes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Salsify	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Sweet potatoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Swedes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Turnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Yams	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Shallots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Spring onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.5	1	0.01*		0.05*	0.05	0.02*
	Peppers	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Chilli peppers
	Aubergines	0.02*	1	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.2	0.5*	0.01*		0.05*	0.02*	0.02*
	Gherkins	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
	Courgettes	0.2	0.5	0.01*		0.05*	0.02*	0.02*
	Others	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Squashes	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Watermelons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	d Sweet corn	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cauliflower	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Head cabbage	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kale	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	d Kohlrabi	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lamb’s lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Scarole	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beet leaves (chard)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	c Watercress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	d Witloof	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chives	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery leaves	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beans (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cardoons	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Fennel	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Globe artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Leeks	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Rhubarb	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	b Wild mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lentils	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Soya bean	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Cotton seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
	Ware potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.1*	0.5	0.1*	0.05*	0.05*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
)	including hop pellets & unconcentrated powder	5	0.1*	0.1*		0.5	0.05*	0.05*
Group to which food belongs	Groups include the following products	Flucythrinate	Folpet	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH) α	Hexachloro-cyclohexane (HCH) β
---	---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit			0.05*	0.1*	0.01*
	Lemons			0.05*	0.1*	0.01*
	Limes			0.05*	0.1*	0.01*
	Mandarins (inc clementines & similar hybrids)			0.05*	0.1*	0.01*
	Oranges			0.05*	0.1*	0.01*
	Pomelos			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds			0.05*	0.1*	0.01*
	Brazil nuts			0.05*	0.1*	0.01*
	Cashew nuts			0.05*	0.1*	0.01*
	Chestnuts			0.05*	0.1*	0.01*
	Coconuts			0.05*	0.1*	0.01*
	Hazelnuts			0.05*	0.1*	0.01*
	Macadamia nuts			0.05*	0.1*	0.01*
	Pecans			0.05*	0.1*	0.01*
	Pine nuts			0.05*	0.1*	0.01*
	Pistachios			0.05*	0.1*	0.01*
	Walnuts			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples			0.05*	0.1*	0.01*
	Pears			0.05*	0.1*	0.01*
	Quinces			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots			0.05*	0.1*	0.01*
	Cherries			0.05*	0.1*	0.01*
	Peaches (incl nectarines & similar hybrids)			0.05*	0.1*	0.01*
	Plums			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes			0.05*	0.1*	0.01*
	Wine grapes		10	0.05*	0.1*	0.01*
	b Strawberries (other than wild)			0.05*	0.1*	0.01*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries			0.05*	0.1*	0.01*
	Dewberries			0.05*	0.1*	0.01*
	Loganberries			0.05*	0.1*	0.01*
	Raspberries			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries			0.05*	0.1*	0.01*
	Cranberries			0.05*	0.1*	0.01*
	Currants (red, black & white)			0.05*	0.1*	0.01*
	Gooseberries			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	e Wild berries & wild fruit			0.05*	0.1*	0.01*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados			0.05*	0.1*	0.01*
	Bananas			0.05*	0.1*	0.01*
	Dates			0.05*	0.1*	0.01*
	Figs			0.05*	0.1*	0.01*
	Kiwi fruit			0.05*	0.1*	0.01*
	Kumquats			0.05*	0.1*	0.01*
	Litchis			0.05*	0.1*	0.01*
	Mangoes			0.05*	0.1*	0.01*
	Olives (table consumption)			0.05*	0.1*	0.01*
	Olives (oil extract)			0.05*	2	0.01*
	Papaya			0.05*
	Passion fruit			0.05*	0.1*	0.01*
	Pineapples			0.05*	0.1*	0.01*
	Pomegranates			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot			0.05*	0.1*	0.01*
	Carrots			0.05*	0.1*	0.01*
	Celeriac			0.05*	0.1*	0.01*
	Horseradish			0.05*	0.1*	0.01*
	Jerusalem artichokes			0.05*	0.1*	0.01*
	Parsnips			0.05*	0.1*	0.01*
	Parsley root			0.05*	0.1*	0.01*
	Radishes			0.05*	0.1*	0.01*
	Salsify			0.05*	0.1*	0.01*
	Sweet potatoes			0.05*	0.1*	0.01*
	Swedes			0.05*	0.1*	0.01*
	Turnips			0.05*	0.1*	0.01*
	Yams			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic			0.05*	0.1*	0.01*
	Onions			0.05*	0.1*	0.01*
	Shallots			0.05*	0.1*	0.01*
	Spring onions			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes			0.05*	0.1*	0.01*
	Peppers			0.05*	0.1*	0.01*
	Chilli peppers
	Aubergines			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers			0.05*	0.1*	0.01*
	Gherkins			0.05*	0.1*	0.01*
	Courgettes			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons			0.05*	0.1*	0.01*
	Squashes			0.05*	0.1*	0.01*
	Watermelons			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	d Sweet corn			0.05*	0.1*	0.01*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli			0.1	0.1*	0.01*
	Cauliflower			0.1	0.1*	0.01*
	Others			0.1	0.1*	0.01*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts			0.05*	0.1*	0.01*
	Head cabbage			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage			0.05*	0.1*	0.01*
	Kale			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	d Kohlrabi			0.05*	0.1*	0.01*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress			0.05*	0.1*	0.01*
	Lamb’s lettuce			0.05*	0.1*	0.01*
	Lettuce			0.05*	0.1*	0.01*
	Scarole			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach			0.05*	0.1*	0.01*
	Beet leaves (chard)			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
	c Watercress			0.05*	0.1*	0.01*
	d Witloof			0.05*	0.1*	0.01*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil			0.05*	0.1*	0.01*
	Chives			0.05*	0.1*	0.01*
	Parsley			0.05*	0.1*	0.01*
	Celery leaves			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)			0.05*	0.1*	0.01*
	Beans (without pods)			0.05*	0.1*	0.01*
	Peas (with pods)			0.05*	0.1*	0.01*
	Peas (without pods)			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus			0.05*	0.1*	0.01*
	Cardoons			0.05*	0.1*	0.01*
	Celery			0.05*	0.1*	0.01*
	Fennel			0.05*	0.1*	0.01*
	Globe artichokes			0.05*	0.1*	0.01*
	Leeks			0.05*	0.1*	0.01*
	Rhubarb			0.05*	0.1*	0.01*
	Others			0.05*	0.1*	0.01*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms			0.05*	0.1*	0.01*
	b Wild mushrooms			0.05*	50	0.01*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans			0.05*	2	0.01*
	Lentils			0.05*	0.1*	0.01*
	Peas			0.05*	3	0.01*
	Others			0.05*	0.1*	0.01*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed			0.05*	10	0.01*
	Peanuts			0.05*	0.1*	0.01*
	Poppy seed			0.05*	0.1*	0.01*
	Sesame seed			0.05*	0.1*	0.01*
	Sunflower seed			0.05*	0.1*	0.01*
	Rape seed			0.05*	10	0.01*
	Soya bean			0.05*	20	0.01*
	Mustard seed			0.05*	10	0.01*
	Cotton seed			0.05*	10	0.01*
	Others			0.05*	0.1*	0.01*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes			0.05*	0.1*	0.01*
	Ware potatoes			0.05*	0.1*	0.01*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*		0.1*	0.1*	0.02*	0.01*	0.2	} sum of alpha and beta
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder			5	0.1*	0.01*
Group to which food belongs	Groups include the following products	Hexachloro-cyclohexane (HCH) γ	Imazalil	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin	Malathion	Maleic hydrazide	Maneb, Mancozeb, Metiram, Propineb and Zineb
---	---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit		5	0.02*	0.05*	0.02*		1*	5
	Lemons		5	5	0.05*	0.02*		1*	5
	Limes		5	0.02*	0.05*	0.02*		1*	5
	Mandarins (inc clementines & similar hybrids)		5	2	0.05*	0.02*		1*	5
	Oranges		5	0.02*	0.05*	0.02*		1*	5
	Pomelos		5	0.02*	0.05*	0.02*		1*	5
	Others		5	0.02*	0.05*	0.02*		1*	5
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Brazil nuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Cashew nuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Chestnuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Coconuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Hazelnuts		0.02*	0.2	0.1*	0.05*		1*	0.1*
	Macadamia nuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Pecans		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Pine nuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Pistachios		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Walnuts		0.02*	0.02*	0.1*	0.05*		1*	0.1*
	Others		0.02*	0.02*	0.1*	0.05*		1*	0.1*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples		5	10	0.2	0.1		1*	3
	Pears		5	10	0.2	0.1		1*	3
	Quinces		5	10	0.2	0.1		1*	3
	Others		5	10	0.2	0.1		1*	3
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots		0.02*	5	0.05*	0.2		1*	2
	Cherries		0.02*	5	0.05*	0.1		1*	1
	Peaches (incl nectarines & similar hybrids)		0.02*	5	0.05*	0.2		1*	2
	Plums		0.02*	5	0.05*	0.1		1*	1
	Others		0.02*	5	0.05*	0.1		1*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes		0.02*	10	1	0.2		1*	2
	Wine grapes		0.02*	10	1	0.2		1*	2
	b Strawberries (other than wild)		0.02*	10	0.05*	0.5		1*	2
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries		0.02*	5	0.05*	0.02*		1*	0.05*
	Dewberries		0.02*	5	0.05*	0.02*		1*	0.05*
	Loganberries		0.02*	5	0.05*	0.02*		1*	0.05*
	Raspberries		0.02*	5	0.05*	0.02*		1*	0.05*
	Others		0.02*	5	0.05*	0.02*		1*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries		0.02*	10	0.05*	0.02*		1*	0.05*
	Cranberries		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Currants (red, black & white)		0.02*	10	0.05*	0.1		1*	5
	Gooseberries		0.02*	10	0.05*	0.1		1*	5
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	e Wild berries & wild fruit		0.02*	0.02*	0.05*	0.02*		1*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Bananas		2	3	0.05*	0.02*		1*	0.05*
	Dates		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Figs		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Kiwi fruit		0.02*	5	0.05*	0.02*		1*	0.05*
	Kumquats		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Litchis		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Mangoes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Olives (table consumption)		0.02*	0.02*	0.2	0.02*		1*	5
	Olives (oil extract)		0.02*	0.02*	0.2	0.02*		1*	5
	Papaya					0.02*
	Passion fruit		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Pineapples		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Pomegranates		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot		0.02*	0.5	0.05*	0.02*		1*	0.05*
	Carrots		0.02*	0.3	0.05*	0.02*		30	0.2
	Celeriac		0.02*	0.02*	0.05*	0.1		1*	0.2
	Horseradish		0.02*	0.1	0.05*	0.02*		1*	0.05*
	Jerusalem artichokes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Parsnips		0.02*	0.1	0.05*	0.02*		30	0.05*
	Parsley root		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Radishes		0.02*	0.3	0.05*	0.1		1*	0.2
	Salsify		0.02*	0.02*	0.05*	0.02*		1*	0.2
	Sweet potatoes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Swedes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Turnips		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Yams		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic		0.02*	5	0.05*	0.02*		10	0.5
	Onions		0.02*	5	0.05*	0.02*		10	0.5
	Shallots		0.02*	5	0.05*	0.02*		10	0.5
	Spring onions		0.02*	5	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.02*	0.05*	0.02*		10	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes		0.5	5	0.5	0.5		1*	3
	Peppers		0.02*	5	1	0.1		1*	2
	Chilli peppers
	Aubergines		0.02*	5	0.5	0.5		1*	2
	Others		0.02*	5	0.05*	0.02*		1*	2
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers		0.2	2	0.05*	0.1		1*	0.5
	Gherkins		0.2	2	0.05*	0.1		1*	2
	Courgettes		0.2	2	0.05*	0.1		1*	2
	Others		0.2	2	0.05*	0.1		1*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons		2	0.3	0.2	0.05		1*	0.5
	Squashes		0.02*	0.02*	0.2	0.05		1*	0.5
	Watermelons		0.02*	0.02*	0.2	0.05		1*	0.5
	Others		0.02*	0.02*	0.2	0.05		1*	0.5
	d Sweet corn		0.02*	0.02*	0.05*	0.02*		1*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli		0.02*	0.05	0.05*	0.1		1*	1
	Cauliflower		0.02*	0.05	0.05*	0.1		1*	1
	Others		0.02*	0.05	0.05*	0.1		1*	1
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts		0.02*	0.5	0.05*	0.05		1*	1
	Head cabbage		0.02*	5	0.05*	0.2		1*	1
	Others		0.02*	0.02*	0.05*	0.02*		1*	1
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage		0.02*	5	0.05*	0.02*		1*	0.5
	Kale		0.02*	0.02*	0.05*	0.02*		1*	0.5
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.5
	d Kohlrabi		0.02*	0.1	0.05*	0.02*		1*	0.1*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress		0.02*	10	0.05*	1		1*	5
	Lamb’s lettuce		0.02*	10	0.05*	1		1*	5
	Lettuce		0.02*	10	0.05*	1		1*	5
	Scarole		0.02*	10	0.05*	1		1*	5
	Others		0.02*	10	0.05*	1		1*	5
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Beet leaves (chard)		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	c Watercress		0.02*	0.02*	0.05*	0.02*		1*	0.3
	d Witloof		0.02*	2	0.05*	0.02*		1*	0.2
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil		0.02*	10	0.05*	1		1*	5
	Chives		0.02*	10	0.05*	1		1*	5
	Parsley		0.02*	10	0.05*	1		1*	5
	Celery leaves		0.02*	10	0.05*	1		1*	5
	Others		0.02*	10	0.05*	1		1*	5
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.02*	5	0.05*	0.2		1*	1
	Beans (without pods)		0.02*		0.05*	0.02*		1*	0.1
	Peas (with pods)		0.02*	1	0.05*	0.2		1*	1
	Peas (without pods)		0.02*	0.2	0.05*	0.02*		1*	0.1
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Cardoons		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Celery		0.02*	0.02*	0.05*	0.3		1*	0.5
	Fennel		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Globe artichokes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Leeks		0.02*	0.02*	0.05*	0.02*		1*	3
	Rhubarb		0.02*	0.2	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.02*	0.05*	0.02*		1*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	b Wild mushrooms		0.02*	0.02*	0.05*	0.02*		1*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans		0.02*	0.2	0.05*	0.02*		1*	0.05*
	Lentils		0.02*	0.2	0.05*	0.02*		1*	0.05*
	Peas		0.02*	0.2	0.05*	0.02*		1*	0.05*
	Others		0.02*	0.2	0.05*	0.02*		1*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed		0.02*	0.1	0.1*	0.02*		1*	0.1*
	Peanuts		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Poppy seed		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Sesame seed		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Sunflower seed		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Rape seed		0.02*	0.5	0.1*	0.02*		1*	0.5
	Soya bean		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Mustard seed		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Cotton seed		0.02*	0.02*	0.1*	0.02*		1*	0.1*
	Others		0.02*	0.02*	0.1*	0.02*		1*	0.1*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes		0.02*	0.02*	0.05*	0.02*		1*	0.05*
	Ware potatoes		5	0.02*	0.05*	0.02*		50	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.2	0.1*	0.1*	0.1*	1	0.5	1*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder		0.1*	0.1*	0.1*	10		1*	25
Group to which food belongs	Groups include the following products	Mecarbam	Metalaxyl	Methamidophos	Methidathion	Methomyl thiodicarb	Methoxychlor	Methyl bromide
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.05*	0.5	0.2	2	0.5	0.01*	0.05*
	Lemons	0.05*	0.05*	0.2	2	1	0.01*	0.05*
	Limes	0.05*	0.05*	0.2	2	1	0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.2	2	1	0.01*	0.05*
	Oranges	0.05*	0.5	0.2	2	0.5	0.01*	0.05*
	Pomelos	0.05*	0.5	0.2	2	0.5	0.01*	0.05*
	Others	0.05*	0.05*	0.2	2	0.05*	0.01*	0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Brazil nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Cashew nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Chestnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Coconuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Hazelnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Macadamia nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Pecans	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Pine nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Pistachios	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Walnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
	Others	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.05*	1	0.05	0.3	0.2	0.01*	0.05*
	Pears	0.05*	1	0.05	0.3	0.2	0.01*	0.05*
	Quinces	0.05*	1	0.05	0.3	0.2	0.01*	0.05*
	Others	0.05*	1	0.05	0.3	0.2	0.01*	0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.05*	0.05*	0.1	0.2	0.2	0.01*
	Cherries	0.05*	0.05*	0.01*	0.02*	0.1	0.01*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05	0.2	0.2	0.01*
	Plums	0.05*	0.05*	0.3	0.2	0.5	0.01*
	Others	0.05*	0.05*	0.01*	0.2	0.05*	0.01*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.05*	2	0.01*	0.5	0.05*	0.01*
	Wine grapes	0.05*	1	0.01*	0.5	1	0.01*
	b Strawberries (other than wild)	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Dewberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Loganberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Raspberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Cranberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Gooseberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	e Wild berries & wild fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Bananas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Dates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Figs	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*
	Kiwi fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Kumquats	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Litchis	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Mangoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*
	Papaya	0.05*	0.05*		0.02*	0.05*
	Passion fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Pineapples	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Pomegranates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Carrots	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*
	Celeriac	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Horseradish	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Parsnips	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*
	Parsley root	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Radishes	0.05*	0.05*	0.01*	0.02*	0.5	0.01*	0.05*
	Salsify	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Sweet potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Swedes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Turnips	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Yams	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Onions	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*
	Shallots	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*
	Spring onions	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.05*	0.05*	0.5	0.02*	0.5	0.01*	0.05*
	Peppers	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Chilli peppers						0.01*
	Aubergines	0.05*	0.05*	0.2	0.02*	0.5	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.05*	0.5	1	0.02*	0.05*	0.01*	0.05*
	Gherkins	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Courgettes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*
	Squashes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Watermelons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	d Sweet corn	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*
	Cauliflower	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	Head cabbage	0.05*	1	0.5	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Kale	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	d Kohlrabi	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Lettuce	0.05*	1	0.2	0.02*	2	0.01*	0.05*
	Scarole	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	c Watercress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	d Witloof	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Chives	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Parsley	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Celery leaves	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	Beans (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Peas (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	Peas (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*		0.02*	0.05*	0.01*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Cardoons	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Celery	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Fennel	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Globe artichokes	0.05*	0.05*	0.1	0.02*	0.05*	0.01*	0.05*
	Leeks	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*
	Rhubarb	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	b Wild mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*
	Lentils	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*
	Peas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
	Peanuts	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*
	Poppy seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
	Sesame seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
	Sunflower seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
	Rape seed	0.05*	0.05*	0.01*	0.05	0.05*	0.01*	0.1*
	Soya bean	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*
	Mustard seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
	Cotton seed	0.05*	0.05*	0.01	0.02*	0.1	0.01*	0.1*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
	Ware potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.05*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	10	2	3	10	0.1*	0.05*
Group to which food belongs	Groups include the following products	Monocrotophos	Omethoate	Paraquat	Permethrin	Phorate	Phosmet	Phoxim	Pirimiphos-methyl
---	---	---	---	---	---	---	---	---	---
(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.	(34) Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit			0.05*	0.5	0.05*			1
	Lemons			0.05*	0.5	0.05*			1
	Limes			0.05*	0.5	0.05*			1
	Mandarins (inc clementines & similar hybrids)			0.05*	0.5	0.05*			2
	Oranges			0.05*	0.5	0.05*			1
	Pomelos			0.05*	0.5	0.05*			1
	Others			0.05*	0.5	0.05*			1
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds			0.05*	0.1	0.05*			0.05*
	Brazil nuts			0.05*	0.05*	0.05*			0.05*
	Cashew nuts			0.05*	0.05*	0.05*			0.05*
	Chestnuts			0.05*	0.05*	0.05*			0.05*
	Coconuts			0.05*	0.05*	0.05*			0.05*
	Hazelnuts			0.05*	0.05*	0.05*			0.05*
	Macadamia nuts			0.05*	0.05*	0.05*			0.05*
	Pecans			0.05*	0.05*	0.05*			0.05*
	Pine nuts			0.05*	0.05*	0.05*			0.05*
	Pistachios			0.05*	0.05*	0.05*			0.05*
	Walnuts			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples			0.05*	1	0.05*			0.05*
	Pears			0.05*	1	0.05*			0.05*
	Quinces			0.05*	1	0.05*			0.05*
	Others			0.05*	1	0.05*			0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots			0.05*	1	0.05*			0.05*
	Cherries			0.05*	1	0.05*			0.05*
	Peaches (incl nectarines & similar hybrids)			0.05*	1	0.05*			0.05*
	Plums			0.05*	1	0.05*			0.05*
	Others			0.05*	1	0.05*			0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes			0.05*	1	0.05*			0.05*
	Wine grapes			0.05*	1	0.05*			2
	b Strawberries (other than wild)			0.05*	1	0.05*			0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries			0.05*	0.05*	0.05*			0.05*
	Dewberries			0.05*	0.05*	0.05*			0.05*
	Loganberries			0.05*	0.05*	0.05*			0.05*
	Raspberries			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries			0.05*	0.05*	0.05*			0.05*
	Cranberries			0.05*	0.05*	0.05*			0.05*
	Currants (red, black & white)			0.05*	0.05*	0.05*			0.05*
	Gooseberries			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
	e Wild berries & wild fruit			0.05*	0.05*	0.05*			0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados			0.05*	0.05*	0.05*			0.05*
	Bananas			0.05*	0.05*	0.05*			0.05*
	Dates			0.05*	0.05*	0.05*			0.05*
	Figs			0.05*	0.05*	0.05*			0.05*
	Kiwi fruit			0.05*	1	0.05*			2
	Kumquats			0.05*	0.05*	0.05*			0.05*
	Litchis			0.05*	0.05*	0.05*			0.05*
	Mangoes			0.05*	0.05*	0.05*			0.05*
	Olives (table consumption)			0.05*	0.05*	0.05*			0.05*
	Olives (oil extract)			0.05*	0.05*	0.05*			0.05*
	Papaya					0.05*			0.05*
	Passion fruit			0.05*	0.05*	0.05*			0.05*
	Pineapples			0.05*	0.05*	0.05*			0.05*
	Pomegranates			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot			0.05*	0.05*	0.05*			0.05*
	Carrots			0.05*	0.05*	0.05*			1
	Celeriac			0.05*	0.1	0.05*			0.05*
	Horseradish			0.05*	0.05*	0.05*			0.05*
	Jerusalem artichokes			0.05*	0.05*	0.05*			0.05*
	Parsnips			0.05*	0.05*	0.05*			0.05*
	Parsley root			0.05*	0.05*	0.05*			0.05*
	Radishes			0.05*	0.1	0.05*			0.05*
	Salsify			0.05*	0.05*	0.05*			0.05*
	Sweet potatoes			0.05*	0.05*	0.05*			0.05*
	Swedes			0.05*	0.05*	0.05*			0.05*
	Turnips			0.05*	0.05*	0.05*			0.05*
	Yams			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic			0.05*	0.05*	0.05*			0.05*
	Onions			0.05*	0.05*	0.05*			0.05*
	Shallots			0.05*	0.05*	0.05*			0.05*
	Spring onions			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes			0.05*	0.5	0.05*			1
	Peppers			0.05*	0.5	0.05*			1
	Chilli peppers
	Aubergines			0.05*	0.5	0.05*			0.05*
	Others			0.05*	0.5	0.05*			0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers			0.05*	0.1	0.05*			0.1
	Gherkins			0.05*	0.1	0.05*			0.05*
	Courgettes			0.05*	0.1	0.05*			0.05*
	Others			0.05*	0.1	0.05*			0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons			0.05*	0.1	0.05*			1
	Squashes			0.05*	0.1	0.05*			0.05*
	Watermelons			0.05*	0.1	0.05*			0.05*
	Others			0.05*	0.1	0.05*			0.05*
	d Sweet corn			0.05*	0.1	0.05*			0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli			0.05*	0.05*	0.05*			1
	Cauliflower			0.05*	0.1	0.05*			1
	Others			0.05*	0.05*	0.05*			1
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts			0.05*	0.05*	0.05*			2
	Head cabbage			0.05*	0.1	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage			0.05*	1	0.05*			0.05*
	Kale			0.05*	1	0.05*			0.05*
	Others			0.05*	1	0.05*			0.05*
	d Kohlrabi			0.05*	0.05*	0.05*			0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress			0.05*	2	0.05*			0.05*
	Lamb’s lettuce			0.05*	2	0.05*			0.05*
	Lettuce			0.05*	2	0.05*			0.05*
	Scarole			0.05*	2	0.05*			0.05*
	Others			0.05*	2	0.05*			0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach			0.05*	1	0.05*			0.05*
	Beet leaves (chard)			0.05*	1	0.05*			0.05*
	Others			0.05*	1	0.05*			0.05*
	c Watercress			0.05*	0.05*	0.05*			0.05*
	d Witloof			0.05*	0.05*	0.05*			0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil			0.05*	2	0.05*			0.05*
	Chives			0.05*	2	0.05*			0.05*
	Parsley			0.05*	2	0.05*			0.05*
	Celery leaves			0.05*	2	0.05*			0.05*
	Others			0.05*	2	0.05*			0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)			0.05*	0.5	0.05*			0.05*
	Beans (without pods)			0.05*	0.05*	0.05*			0.05*
	Peas (with pods)			0.05*	0.1	0.05*			0.05*
	Peas (without pods)			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus			0.05*	0.05*	0.05*			0.05*
	Cardoons			0.05*	0.05*	0.05*			0.05*
	Celery			0.05*	2	0.05*			0.05*
	Fennel			0.05*	0.05*	0.05*			0.05*
	Globe artichokes			0.05*	0.05*	0.05*			0.05*
	Leeks			0.05*	0.5	0.05*			0.05*
	Rhubarb			0.05*	2	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms			0.05*	0.05*	0.05*			2
	b Wild mushrooms			0.05*	0.05*	0.05*			0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans			0.05*	0.05*	0.05*			0.05*
	Lentils			0.05*	0.05*	0.05*			0.05*
	Peas			0.05*	0.05*	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed			0.05*	0.05*	0.05*			0.05*
	Peanuts			0.05*	0.1	0.1			0.05*
	Poppy seed			0.05*	0.05*	0.05*			0.05*
	Sesame seed			0.05*	0.05*	0.05*			0.05*
	Sunflower seed			0.05*	0.05*	0.05*			0.05*
	Rape seed			0.05*	0.1	0.05*			0.05*
	Soya bean			0.05*	0.05*	0.05*			0.05*
	Mustard seed			0.05*	0.1	0.05*			0.05*
	Cotton seed			0.05*	0.2	0.05*			0.05*
	Others			0.05*	0.05*	0.05*			0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes			0.05*	0.05*	0.05*			0.05*
	Ware potatoes			0.05*	0.05*	0.05*			0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1	0.1*	2	0.1*	0.1*	0.1*	0.05*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder			0.1*	0.1*	0.1*			0.05*
Group to which food belongs	Groups include the following products	Profenophos	Propargite	Propiconazole	Propoxur	Propyzamide	Quinalphos	TEPP	Thiabendazole
---	---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Lemons			0.05*	0.3	0.02*	0.05*	0.01*	5
	Limes			0.05*	0.3	0.02*	0.05*	0.01*	5
	Mandarins (inc clementines & similar hybrids)			0.05*	0.3	0.02*	0.05*	0.01*	5
	Oranges			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Pomelos			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	5
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Brazil nuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Cashew nuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Chestnuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Coconuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Hazelnuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Macadamia nuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Pecans			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Pine nuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Pistachios			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Walnuts			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.1*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Pears			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Quinces			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots			0.2	0.05*	0.02*	0.05*	0.01*	0.05*
	Cherries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)			0.2	0.05*	0.02*	0.05*	0.01*	0.05*
	Plums			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes			0.5	0.05*	0.02*	0.05*	0.01*	0.05*
	Wine grapes			0.5	0.05*	0.02*	0.05*	0.01*	0.05*
	b Strawberries (other than wild)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Dewberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Loganberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Raspberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cranberries			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Currants (red, black & white)			0.05*	0.2	0.02*	0.05*	0.01*	0.05*
	Gooseberries			0.05*	0.2	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	e Wild berries & wild fruit			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados			0.05*	0.05*	0.02*	0.05*	0.01*	15
	Bananas			0.1	0.05*	0.02*	0.05*	0.01*	5
	Dates			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Figs			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kiwi fruit			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kumquats			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Litchis			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Mangoes			0.05*	0.05*	0.02*	0.05*	0.01*	5
	Olives (table consumption)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Olives (oil extract)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Papaya			0.05*	0.05*	0.02*	0.05*		10
	Passion fruit			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Pineapples			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Pomegranates			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Carrots			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Celeriac			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Horseradish			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Jerusalem artichokes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Parsnips			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Parsley root			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Radishes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Salsify			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Sweet potatoes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Swedes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Turnips			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Yams			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Onions			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Shallots			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Spring onions			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peppers			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Chilli peppers
	Aubergines			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Gherkins			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Courgettes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Squashes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Watermelons			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Sweet corn			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli			0.05*	0.5	0.02*	0.05*	0.01*	5
	Cauliflower			0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Head cabbage			0.05*	0.5	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Kale			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Kohlrabi			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Lamb’s lettuce			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Lettuce			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Scarole			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	1	0.05*	0.01*	0.05*
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Beet leaves (chard)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	c Watercress			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	d Witloof			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Chives			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Parsley			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Celery leaves			0.05*	0.05*	1	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	1	0.05*	0.01*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Beans (without pods)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas (with pods)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas (without pods)			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Cardoons			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Celery			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Fennel			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Globe artichokes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Leeks			0.05*	1	0.02*	0.05*	0.01*	0.05*
	Rhubarb			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms			0.05*	0.05*	0.02*	0.05*	0.01*	10
	b Wild mushrooms			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Lentils			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Peas			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Peanuts			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Poppy seed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Sesame seed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Sunflower seed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Rape seed			0.05*	0.05*	0.1	0.05*	0.01*	0.05*
	Soya bean			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Mustard seed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Cotton seed			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
	Others			0.05*	0.05*	0.05*	0.05*	0.01*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes			0.05*	0.05*	0.02*	0.05*	0.01*	0.05*
	Ware potatoes			0.05*	0.05*	0.02*	0.05*	0.01*	15
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	5	0.1*	0.1*	0.05*	0.1*	0.02*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder			0.1*	0.1*	0.05*	0.1*	0.02*	0.1*
Group to which food belongs	Ggroups include the following products	Triazophos	Triforine	2,4,5-T	Vinclozolin
---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.02*	0.05*	0.05*	0.05*
	Lemons	0.02*	0.05*	0.05*	0.05*
	Limes	0.02*	0.05*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.02*	0.05*	0.05*	0.05*
	Oranges	0.02*	0.05*	0.05*	0.05*
	Pomelos	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.05*	0.05*
	Brazil nuts	0.02*	0.05*	0.05*	0.05*
	Cashew nuts	0.02*	0.05*	0.05*	0.05*
	Chestnuts	0.02*	0.05*	0.05*	0.05*
	Coconuts	0.02*	0.05*	0.05*	0.05*
	Hazelnuts	0.02*	0.05*	0.05*	0.05*
	Macadamia nuts	0.02*	0.05*	0.05*	0.05*
	Pecans	0.02*	0.05*	0.05*	0.05*
	Pine nuts	0.02*	0.05*	0.05*	0.05*
	Pistachios	0.02*	0.05*	0.05*	0.05*
	Walnuts	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.02*	2	0.05*	1
	Pears	0.02*	2	0.05*	1
	Quinces	0.02*	2	0.05*	1
	Others	0.02*	2	0.05*	1
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.02*	2	0.05*	2
	Cherries	0.02*	2	0.05*	0.5
	Peaches (incl nectarines & similar hybrids)	0.02*	2	0.05*	0.05*
	Plums	0.02*	1	0.05*	2
	Others	0.02*	0.05*	0.05*	0.05*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes	a Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	5
	Wine grapes	0.02*	0.05*	0.05*	5
	b Strawberries (other than wild)	0.02*	0.05*	0.05*	5
	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)	c Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.05*	5
	Dewberries	0.02*	0.05*	0.05*	5
	Loganberries	0.02*	0.05*	0.05*	5
	Raspberries	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)	d Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*
	Cranberries	0.02*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.02*	2	0.05*	10
	Gooseberries	0.02*	2	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
	e Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*
	Bananas	0.02*	0.05*	0.05	0.05*
	Dates	0.02*	0.05*	0.05*	0.05*
	Figs	0.02*	0.05*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*	0.05*	10
	Kumquats	0.02*	0.05*	0.05*	0.05*
	Litchis	0.02*	0.05*	0.05*	0.05*
	Mangoes	0.02*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*
	Papaya	0.02*	0.05*
	Passion fruit	0.02*	0.05*	0.05*	0.05*
	Pineapples	0.02*	0.05*	0.05*	0.05*
	Pomegranates	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry	2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.05*	0.05*
	Carrots	0.02*	0.05*	0.05*	0.5
	Celeriac	0.02*	0.05*	0.05*	0.05*
	Horseradish	0.02*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*
	Parsnips	0.02*	0.05*	0.05*	0.05*
	Parsley root	0.02*	0.05*	0.05*	0.05*
	Radishes	0.02*	0.05*	0.05*	0.05*
	Salsify	0.02*	0.05*	0.05*	0.05*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*
	Swedes	0.02*	0.05*	0.05*	0.05*
	Turnips	0.02*	0.05*	0.05*	0.05*
	Yams	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	1
	Onions	0.02*	0.05*	0.05*	1
	Shallots	0.02*	0.05*	0.05*	1
	Spring onions	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
	a Solanacea	a Solanacea	a Solanacea	a Solanacea	a Solanacea
	Tomatoes	0.02*	0.05*	0.05*	0.05*
	Peppers	0.02*	0.05*	0.05*	3
	Chilli peppers
	Aubergines	0.02*	0.05*	0.05*	3
	Others	0.02*	0.05*	0.05*	3
	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel	b Cucurbits-edible peel
	Cucumbers	0.02*	0.5	0.05*	1
	Gherkins	0.02*	0.5	0.05*	1
	Courgettes	0.02*	0.5	0.05*	1
	Others	0.02*	0.5	0.05*	1
	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel	c Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.05*	1
	Squashes	0.02*	0.05*	0.05*	1
	Watermelons	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
	d Sweet corn	0.02*	0.05*	0.05*	0.05*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas	a Flowering Brassicas
	Broccoli	0.02*	0.05*	0.05*	0.05*
	Cauliflower	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas	b Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.05*	0.05*
	Head cabbage	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas	c Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.05*	2
	Kale	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
	d Kohlrabi	0.02*	0.05*	0.05*	0.05*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar	a Lettuce & similar
	Cress	0.02*	0.05*	0.05*	5
	Lamb’s lettuce	0.02*	0.05*	0.05*	5
	Lettuce	0.02*	0.05*	0.05*	5
	Scarole	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar	b Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
	c Watercress	0.02*	0.05*	0.05*	0.05*
	d Witloof	0.02*	0.05*	0.05*	2
	e Herbs	e Herbs	e Herbs	e Herbs	e Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*
	Chives	0.02*	0.05*	0.05*	0.05*
	Parsley	0.02*	0.05*	0.05*	0.05*
	Celery leaves	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	2
	Beans (without pods)	0.02*	0.05*	0.05*	0.5
	Peas (with pods)	0.02*	0.05*	0.05*	2
	Peas (without pods)	0.02*	0.05*	0.05*	0.3
	Others	0.02*	0.05*	0.05*	0.05*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*
	Cardoons	0.02*	0.05*	0.05*	0.05*
	Celery	0.02*	0.05*	0.05*	0.05*
	Fennel	0.02*	0.05*	0.05*	0.05*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*
	Leeks	0.02*	0.05*	0.05*	0.05*
	Rhubarb	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	a Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*
	b Wild mushrooms	0.02*	0.05*	0.05*	0.05*
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.02*	0.05*	0.05*	0.5
	Lentils	0.02*	0.05*	0.05*	0.05*
	Peas	0.02*	0.05*	0.05*	0.5
	Others	0.02*	0.05*	0.05*	0.05*
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.02*	0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.05*	1
	Soya bean	0.02*	0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.05*	0.05*
	Cotton seed	0.1	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.05*	0.1*
7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)	7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.05*	30	0.05*	40
Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & Dieldrin	Amitraz	Aramite	Azoxystrobin	Barban
---	---	---	---	---	---	---	---	---
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.02*	0.05*	0.01	0.02*	0.01*	0.3	0.05*
	Rye	0.02*	0.05*	0.01	0.02*	0.01*	0.3	0.05*
	Barley	0.02*	0.05*	0.01	0.02*	0.01*	0.3	0.05*
	Sorghum	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
	Oats	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
	Triticale	0.02*	0.05*	0.01	0.02*	0.01*	0.3	0.05*
	Maize	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
	Millet	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
	Rice[^f01007]	0.02*	0.05*	0.01	0.02*	0.01*	5	0.05*
	Other cereals[^f01008]	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01009]	0.02*	0.01*	0.2	0.02*[^f01014]	0.01*	0.05*	0.05*
	Milk[^f01010] &	0.02*	0.01*	0.006		0.01*	0.01*	0.05*
	Dairy produce[^f01011]		0.01*
	Eggs[^f01012]	0.02*	0.01*	0.02	0.02*	0.01*[^f01013]	0.05*	0.05*[^f01013]
Group to which food belongs	Groups include the following products	Benalaxyl	Benfuracarb	Captafol	Carbaryl	Carbendazim	Carbofuran	Carbon disulphide	Carbon tetrachloride
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rye	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Barley	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Sorghum	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Oats	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Triticale	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Maize	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Buckwheat	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Millet	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rice[^f01015]	0.05*	0.05*	0.05*	1	0.1*	0.1*	0.1	0.1
	Other cereals[^f01016]	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01017]	0.05*	0.05*			0.1*	0.1*
	Milk[^f01018] &	0.05*	0.05*			0.1*	0.1*
	Dairy produce[^f01019]
	Eggs[^f01020]	0.05*	0.05*			0.1*	0.1*
Group to which food belongs	Groups include the following products	Carbosulfan	Chlorbufam	Chlordane	Chlorfenson	Chlorobenzilate	Chloroxuron	Chlorbenside
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rye	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Barley	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Sorghum	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Oats	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Triticale	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Maize	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Buckwheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Millet	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rice[^f01021]	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Other cereals[^f01022]	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01023]	0.05*	0.05*	0.05	0.05*	0.1*	0.05*	0.05*
	Milk[^f01024] & Dairy produce[^f01025]	0.05*	0.05*	0.002	0.05*	0.1*	0.05*	0.05*
	Eggs[^f01026]	0.05*	0.05*[^f01027]	0.005	0.05*[^f01027]	0.1*[^f01027]	0.05*[^f01027]	0.05*[^f01027]
Group to which food belongs	Groups include the following products	Chlormequat	Chlorothalonil	Chlorpyrifos	Chlorpyrifos-methyl	Cyfluthrin	Cypermethrin	Daminozide	DDT
---	---	---	---	---	---	---	---	---	---
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.
(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.	(10) Chicken liver.
(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.	(11) Cattle kidney.
(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.	(12) Cattle liver.
(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.
(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.	(35) Meat and meat products other than those at footnotes 10, 11 and 12.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Rye	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Barley	2	0.1	0.2	3	0.02*	0.2	0.02*	0.05
	Sorghum	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Oats	5	0.1	0.05*	3	0.02*	0.2	0.02*	0.05
	Triticale	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Maize	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Buckwheat	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Millet	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Rice[^f01028]	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Other cereals[^f01029]	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &		0.01*	0.05*[^f01034]	0.05*	0.05	0.05*[^f01034]	0.05*	1
	preparations	0.05[^f01035]					0.2[^f01038]
	of meat[^f01030]	0.2[^f01036]
		0.1[^f01037]
		0.05*[^f01039]
	Milk[^f01031] & Dairy produce[^f01032]	0.05	0.01*	0.01*	0.01*	0.02*	0.02	0.05*	0.04
	Eggs[^f01033]	0.05*	0.01*	0.01*	0.01*	0.02*	0.05*	0.05*	0.05
Group to which food belongs	Groups include the following products	Deltamethrin	1,1-dichloro-2,2-bis(4-ethyl-phenyl-)ethane	Diallate	Diazinon	1,2- Dibromo-ethane	Dichlorvos	Dicofol	Disulfoton
---	---	---	---	---	---	---	---	---	---
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.
(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.	(21) Meat of cattle, sheep and goats.
(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.	(22) Other than meat or liver of cattle, sheep and goats, and poultrymeat.
(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.	(23) Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.1
	Rye	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Barley	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.2
	Sorghum	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.2
	Oats	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Triticale	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Maize	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Buckwheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Millet	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Rice[^f01040]	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Other cereals[^f01041]	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.05*[^f01047]	0.01*	0.2*				0.5[^f01048]	0.02*
	preparations							0.1[^f01047]
	of meat[^f01042]							0.05*[^f01049]
									1[^f01050]
	Milk[^f01043] & Dairy produce[^f01044]		0.01*	0.2*	0.01*			0.02	0.02
	Eggs[^f01045]	0.05*	0.01*[^f01046]	0.2*[^f01046]				0.05*	0.02*
Group to which food belongs	Groups include the following products	Endosulfan	Endrin	Ethephon	Fenarimol	Fenbutatin oxide	Fentin	FenvalerateSum of RR and SS isomers and	EsfenvalerateSum of RS and SR isomers
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.
(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.	(9) Poultrymeat only.
(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.	(13) All meat except liver and kidney.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Rye	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.05	0.02*
	Barley	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.2	0.05
	Sorghum	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Oats	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.2	0.05
	Triticale	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Maize	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Buckwheat	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Millet	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Rice[^f01051]	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Other cereals[^f01052]	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.1[^f01058]	0.05	0.05*	0.02*[^f01060]	0.05*	0.05*	0.2[^f01058]	0.05[^f01058]
	preparations
	of meat[^f01053]							0.02*[^f01059]	0.02*[^f01059]
	Milk[^f01054] & Dairy produce[^f01055]	0.004	0.0008	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Eggs[^f01056]	0.1*[^f01057]	0.005	0.05*	0.02*	0.05*	0.05*	0.02*[^f01057]	0.02*[^f01057]
Group to which food belongs	Groups include the following products	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH) α	Hexachloro-cyclohexane (HCH) β
---	---	---	---	---	---	---	---
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.	(17) Other meat products.
(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.	(24) Pig kidney.
(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.	(25) Cattle, goat and sheep kidney.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	5	0.01	0.01	0.02	}
	Rye	0.05*	5	0.01	0.01	0.02	}
	Barley	0.05*	20	0.01	0.01	0.02	}
	Sorghum	0.05*	20	0.01	0.01	0.02	}
	Oats	0.05*	20	0.01	0.01	0.02	}
	Triticale	0.05*	5	0.01	0.01	0.02	}sum of alpha & beta
	Maize	0.05*	0.1*	0.01	0.01	0.02	}
	Buckwheat	0.05*	0.1*	0.01	0.01	0.02	}
	Millet	0.05*	0.1*	0.01	0.01	0.02	}
	Rice[^f01061]	0.05*	0.1*	0.01	0.01	0.02	}
	Other cereals[^f01062]	0.05*	0.1*	0.01	0.01	0.02	}
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.05*	0.5[^f01068]	0.2	0.2	0.2	0.1
	preparations		2[^f01069]
	of meat[^f01063]		0.1*[^f01067]
	Milk[^f01064] & Dairy produce[^f01065]	0.05*	0.1*	0.004	0.01	0.004	0.003
	Eggs[^f01066]	0.05*	0.1*	0.02	0.02	0.02	0.01
Group to which food belongs	Groups include the following products	Hexachloro-cyclohexane (HCH) γ	Hydrogen cyanide	Hydrogen phosphide	Imazalil	Inorganic bromide	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin[^f01083]
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.	(8) All meat except poultrymeat.
Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.	Poultrymeat only.
(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.	(14) The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.
(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.	(15) Meat, liver, fat.
(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.	(16) Kidney.
(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	(18) The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.
(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.	(26) Sheepmeat only.
(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.	(27) All meat except sheepmeat.
(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).	(28) For animal products MRLs relate to cyhalothrin (sum of isomers).
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.1	15	0.1	0.02*	50	0.5	0.05*	0.02*
	Rye	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Barley	0.1	15	0.1	0.02*	50	1	0.05*	0.05
	Sorghum	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Oats	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Triticale	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Maize	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Buckwheat	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Millet	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Rice[^f01070]	0.1	15	0.1	0.02*	50	3	0.05*	0.02*
	Other cereals[^f01071]	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	2[^f01082]			0.02*		0.05*	0.02*[^f01078][^f01079]	0.5[^f01076]
	preparations	1[^f01074]						0.05[^f01078][^f01080]	0.02*[^f01077]
	of meat[^f01072]
	Milk[^f01073] & Dairy produce[^f01074]	0.008			0.02*		0.05*	0.05*[^f01081]	0.05
	Eggs[^f01075]	0.1			0.02*		0.05*	0.02*	0.02*
Group to which food belongs	Groups include the following products	Malathion	Maneb, Mancozeb, Metiram, Propineb and Zineb	Mecarbam	Metalaxyl	Methamidophos	Methidathion	Methomyl thiodicarb
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Rye	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Barley	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Sorghum	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Oats	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Triticale	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Maize	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Buckwheat	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Millet	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Rice[^f01085]	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Other cereals[^f01086]	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01087]		0.05*		0.05*	0.01*	0.02*	0.02
	Milk[^f01088] &		0.05*		0.05*	0.01*	0.02*	0.02
	Dairy produce[^f01089]						0.02*	0.02
	Eggs[^f01090]		0.05*		0.05*	0.01*	0.02*	0.02
Group to which food belongs	Groups include the following products	Methoxychlor	Methyl bromide	Permethrin	Phorate	Phosphamidon	Pirimiphos-methyl	Procymidone
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Rye	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Barley	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Sorghum	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Oats	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Triticale	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Maize	0.01*	0.1	0.2	0.05*	0.05	5	0.02*
	Buckwheat	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Millet	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Rice[^f01091]	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Other cereals[^f01092]	0.01*	0.1	2	0.05*	0.05	5	0.02*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01093]	0.01*		0.5	0.05*		0.05*	0.05*
	Milk[^f01094] &	0.01*		0.05	0.02*		0.05*	0.05*
	Dairy produce[^f01095]						0.05*
	Eggs[^f01096]	0.01*[^f01097]		0.05	0.05*		0.05*	0.05*
Group to which food belongs	Groups include the following products	Propiconazole	Propoxur	Propyzamide	Pyrethrins	Thiabendazole	Triazophos	Trichlorfon
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UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.	(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.	(19) With the exception of meat and other ovine, bovine and caprine products.
(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.	(29) Ruminant liver.
(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.	(30) All meat except ruminant liver.
(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.	(31) Fat, liver and kidney.
Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.	Other than fat, liver and kidney.
(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.	(33) The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Rye	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Barley	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Sorghum	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Oats	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Triticale	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Maize	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Buckwheat	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Millet	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Rice[^f01098]	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Other cereals[^f01099]	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.1[^f01106]	0.05*	0.05*[^f01108][^f01110]		0.1[^f01105]	0.02*
	preparations	0.05*[^f01107]		0.02*[^f01109][^f01110]
	of meat[^f01100]
	Milk[^f01101] &	0.01*	0.05*	0.01*[^f01110]			0.02*
	Dairy produce[^f01102]						0.02*
	Eggs[^f01103]	0.05*	0.05*	0.02*[^f01110]		0.1*	0.02*[^f01104]
Group to which food belongs	Groups include the following products	Triforine	Vinclozolin
---	---	---	---
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.	(2) Other cereals do not include rice.
(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.	(3) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.	(4) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.	(5) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	(6) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.1	0.05*
	Rye	0.1	0.05*
	Barley	0.1	0.05*
	Sorghum	0.05*	0.05*
	Oats	0.1	0.05*
	Triticale	0.1	0.05*
	Maize	0.05*	0.05*
	Buckwheat	0.05*	0.05*
	Millet	0.05*	0.05*
	Rice[^f01111]	0.05*	0.05*
	Other cereals[^f01112]	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat[^f01113]	0.05*	0.05*
	Milk[^f01114] & Dairy produce[^f01115]	0.05*	0.05*
	Eggs[^f01116]	0.05*	0.05*

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