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The Pesticides (Maximum Residue Levels in Food) Regulations 1988

Type Statutory-Instrument

Publication 1988-08-01

State In force

Department King's Printer of Acts of Parliament

Source legislation.gov.uk

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Made: 1st August 1988

Coming into force

The Minister of Agriculture, Fisheries and Food and the Secretary of State, acting jointly, in exercise of the powers conferred on them by Sections 16(2)(k) and (1), (15) and 24(3) of the Food and Environment Protection Act l985[^f00001] and of all other powers enabling them in that behalf, after consultation with the Advisory Committee on Pesticides established under Section 16(7) of that Act[^f00002], hereby make the following Regulations a draft whereof has been laid before and approved by resolution of each House of Parliament:—

Title and commencement

1

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Food) Regulations 1988 and shall come into force on the day after the day on which they are made, except for regulation 3(b) and Schedule 2, which shall come into force on 31st December 1988.

Interpretation

2

(1) In these Regulations, unless the context otherwise requires—

“food” includes cereals intended for human consumption listed in Schedules 1 and 2;

“maximum residue level” in the case of any food, in relation to any pesticide used in connection therewith, means the figure obtained at the point in Schedule 1 or 2 where a line drawn vertically from the reference to that pesticide intersects with a line drawn horizontally from the reference to that food;

“pesticide” means a pesticide specified in Schedule 1, 2 or 3;

“residue” in relation to any pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 alongside the entry of that pesticide in column 1 of that Schedule.

(2) Any reference in a Schedule to a food, figure or pesticide includes any qualifying words relating to that food, figure or pesticide in that Schedule.

(3) Any reference in these Regulations to a Schedule shall be construed as a reference to a Schedule to these Regulations.

Maximum residue levels

3

No person may leave or cause to be left—

(a) in any food specified in Schedule 1,

(b) in any food specified in Schedule 2,

a level of residue exceeding any maximum residue level applicable to such food specified in that Schedule.

Seizure or disposal of food

4

If any food has in it a residue level in excess of any maximum residue level relating to that food, either of the Ministers shall have power—

(a) to seize or dispose of the consignment containing that food or any part of it, or to require that some other person shall dispose of it, or

(b) to direct some other person to take such remedial action as appears to the Minister to be necessary.

Sampling

5

The level of residue in a food shall be determined as far as practicable in accordance with the procedures laid down in Parts 5 and 6 of the Guide to Codex Recommendations Concerning Pesticide Residues[^f00003].

SCHEDULE 1

Group to which food belongs	Food	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides	Pesticides
		Aldrin & Deldrin	Captafol	Carbaryl	Carbon Disulphide	Carbon Tetrachloride	Chlordane	DDT	Diazinon	1,2-Dibromoethane	Dichlorvos	Endosulfan	Endrin	Hexachlorobenzene (HCB)	Hexachlorocyclohexane (HCH)	Hexachlorocyclohexane (HCH)	Hexachlorocyclohexane (HCH)	Heptachlor	Hydrogen Cyanide	Hydrogen Phosphide	Inorganic Bromide	Malathion	Methyl Bromide	Phosphamidon	Pyrethrins	Trichlorfon
															α	β	γ
UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES	UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. FOOTNOTES
1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy rice.	1 Paddy 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.	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.	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.	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.	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.	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.	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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 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 or a combination, the following levels apply: if the fat content is less than2% 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 2.5 times that set for raw milk and whole cream milk.
6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.	6 Sheepmeat only.
7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.	7 All meat except sheepmeat.
Cereals	Wheat	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Rye	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Barley	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Oats	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Maize	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Rice[^f01001]	0.01	0.05[^f01000]	1	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Other Cereals[^f01002]	0.01	0.05[^f01000]	0.5	0.1	0.1	0.02	0.05	0.05	0.05[^f01000]	2	0.1	0.01	0.01	0.02	sum of α and β	0.1	0.01	15	0.1	50	8	0.1	0.05	3	0.1
Products of Animal Origin	Meat, Fat and Preparations of Meat[^f01003]	0.2					0.05	1					0.05	0.2	0.2	0.1	2[^f01006], 1[^f01007]	0.2
	Milk[^f01004]	0.006					0.002	0.04					0.0008	0.01	0.004	0.003	0.008	0.004
	Dairy Produce[^f01005] (>2% Fat)	0.15					0.05	1					0.02	0.25	0.1	0.075	0.2	0.1

SCHEDULE 2

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