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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1995

Type Statutory-Instrument
Publication 1995-05-18
State In force
Department Queen's Printer of Acts of Parliament
Source legislation.gov.uk
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articles Not indexed
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Made: 18th May 1995

Laid before Parliament: 9th June 1995

Coming into force: 30th June 1995

The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated[^f00001] for the purposes of section 2(2) of the European Communities Act 1972[^f00002] in relation to the common agricultural policy of the European Community, acting jointly in exercise of the powers conferred on them by the said section 2(2) and of all other powers enabling them in that behalf, hereby make the following Regulations.

Title and commencement

1

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1995 and shall come into force on 30th June 1995.

Meaning of “the principal Regulations”

2

In these Regulations the expression “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994[^f00003].

Amendment of the principal Regulations

3

The principal Regulations shall be amended as follows.

4

In paragraph (4) of regulation 5 of the principal Regulations for the words “Section 19” there shall be substituted the words “Sections 19 and 22”.

5

The pesticides stated in column 1 of Schedule 1 hereto shall be inserted in column 1 of Schedule 1 to the principal Regulations in their appropriate alphabetically ordered positions and, in relation to each such pesticide, there shall be entered in column 2 of Schedule 1 to the principal Regulations the residues stated in column 2 of Schedule 1 hereto opposite that pesticide.

6

In Part 1 of Schedule 2 to the principal Regulations the four maximum levels of 1 milligramme of Metalaxyl per kilogramme of product specified for the products Apples, Pears, Quinces and Other Pome Fruits shall be deleted.

7

In Part 2 of Schedule 2 to the principal Regulations the maximum level of 0.02 milligrammes of Iprodione per kilogramme of product specified for the product Lemons shall be deleted and the maximum level of 0.02 milligrammes of Iprodione per kilogramme of product shall be inserted for the product Grapefruit.

8

In Part 2 of Schedule 2 to the principal Regulations the maximum level of 0.05 milligrammes of Cypermethrin per kilogramme of product specified for the product Spring onions and the maximum level of 0.05 milligrammes of Deltamethrin per kilogramme of product specified for the product Figs shall be deleted.

9

In Part 2 of Schedule 2 to the principal Regulations there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, references to each pesticide stated at the head of a column in Schedule 2 hereto together with the figures stated below the statement of that pesticide so that those figures will appear opposite such groups of products or such individual products in Part 2 of Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 2 hereto.

Extent

10

These Regulations do not extend to Northern Ireland.

SCHEDULE 1

Column 1 Column 2
PESTICIDE RESIDUES
Benalaxyl benalaxyl
Benfuracarb benfuracarb
Carbofuran sum of carbofuran and 3-hydroxy-carbofuran expressed as carbofuran
Carbosulfan carbosulfan
Cyfluthrin cyfluthrin, including other mixed isomeric constituents (sum of isomers)
Daminozide sum of daminozide and 1,1-dimethyl-hydrazine expressed as daminozide
Ethephon ethephon
Fenarimol fenarimol
Furathiocarb furathiocarb
Lambda-cyhalothrin lambda-cyhalothrin
Propiconazole propiconazole

SCHEDULE 2

Group to which food belongs Groups include the following products Benalaxyl Benfuracarb Captafol Carbendazim Carbofuran Carbosulfan Cyfluthrin Daminozide Ethephon Fenarimol Furathiocarb Lambda-cyhalothrin Metalxyl Propiconazole
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 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 (i) CITRUS FRUIT (i) CITRUS FRUIT (i) CITRUS FRUIT (i) CITRUS FRUIT (i) CITRUS FRUIT (i) CITRUS FRUIT
Grapefruit 0.05* 0.02* 5 0.02* 0.02* 0.02* 0.05* 0.05*
Lemons 0.05* 0.02* 5 0.02* 0.02* 0.02* 0.05* 0.05*
Limes 0.05* 0.02* 5 0.02* 0.02* 0.02* 0.05* 0.05*
Mandarins (inc. clementines & similar hybrids) 0.05* 0.02* 5 0.02* 0.02* 0.02* 0.05* 0.05*
Oranges 0.05* 0.02* 5 0.2* 0.02* 0.02* 0.05* 0.05*
Pomelos 0.05* 0.02* 5 0.02* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 5 0.02* 0.02* 0.02* 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) (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* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Brazil nuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Cashew nuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Chestnuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Coconuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Hazelnuts 0.05* 0.02* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Macadamia nuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Pecans 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Pine nuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Pistachios 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Walnuts 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 0.05* 0.05* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.1* 0.02* 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 (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* 2 0.2 0.02*[^f01000] 3 0.3 0.05* 0.1 1 0.05*
Pears 0.05* 0.05* 0.02* 2 0.2 0.02* 3 0.3 0.05* 0.1 1 0.05*
Quinces 0.05* 0.05* 0.02* 2 0.2 0.02* 3 0.3 0.05* 0.1 1 0.05*
Others 0.05* 0.05* 0.02* 2 0.2 0.02* 3 0.3 0.05* 0.1 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 (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* 0.02* 0.05* 0.05* 0.2 0.05* 0.2
Cherries 0.05* 0.05* 0.02* 0.02 0.02* 3 0.05* 0.1
Peaches (inc. nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.2 0.2
Plums 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.1 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.1 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 (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
Table grapes 0.2 0.05* 0.02* 0.1* 0.05* 0.3 0.02* 0.3 0.05* 0.2 2 0.5
Wine grapes 0.2 0.05* 0.02* 0.1* 0.05* 0.3 0.02* 0.3 0.05* 0.2 1 0.5
(b) Strawberries (other than wild) 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.3 0.05* 0.5 0.05*
(c) Cane Fruit (other than wild)
Blackberries 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Dewberries 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Loganberries 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Raspberries 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
(d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Cranberries 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Currants (red, black & white) 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 5 1 0.05* 0.1 0.05* 0.05*
Gooseberries 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.05* 1 0.05* 0.1 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
(e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 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 (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* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Bananas 0.05* 0.05* 0.02* 1 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.1
Dates 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Figs 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
Kiwi fruit 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Kumquats 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Litchis 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Mangoes 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Olives 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
Passion fruit 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Pineapples 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
Pomegranates 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 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 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 (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* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Carrots 0.05* 0.05* 0.02* 0.3 0.1 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.1 0.05*
Celeriac 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Horseradish 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Jerusalem artichokes 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Parsnips 0.05* 0.05* 0.02* 0.1* 0.3 0.1 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.1 0.05*
Parsley root 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Radishes 0.05* 0.05* 0.02* 0.1* 0.5 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Salsify 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Sweet potatoes 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Swedes 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Turnips 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Yams 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 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 (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* 0.1* 0.3 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Onions 0.2 0.05* 0.02* 0.3 0.02* 0.02* 0.02* 0.05* 0.02* 0.05*
Shallots 0.05* 0.05* 0.02* 0.1* 0.3 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05*
Spring onions 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 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 (iii) FRUITING VEGETABLES (iii) FRUITING VEGETABLES (iii) FRUITING VEGETABLES (iii) FRUITING VEGETABLES (iii) FRUITING VEGETABLES (iii) FRUITING VEGETABLES
(a) Solanacea
Tomatoes 0.2 0.05* 0.02* 0.1* 0.05* 0.05 0.02* 3 0.05* 0.05*
Peppers 0.2 0.05* 0.02* 0.1* 0.05* 0.02* 3 0.05*
Aubergines 0.05* 0.05* 0.02* 0.5 0.1* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05*
(b) Curcurbits-edible peel
Cucumbers 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.05* 0.05* 0.1
Gherkins 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.05* 0.05* 0.1
Courgettes 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.1
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.1
(c) Curcurbits-inedible peel
Melons 0.02* 0.5 0.02* 0.02* 0.05* 0.05*
Squashes 0.05* 0.02* 0.5 0.1* 0.02* 0.02* 0.05* 0.05* 0.05*
Watermelons 0.02* 0.1* 0.1* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.1* 0.1* 0.02* 0.02* 0.05* 0.05* 0.05*
(d) Sweet corn 0.05* 0.05* 0.02* 0.01* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 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 (iv) BRASSICA VEGETABLES (iv) BRASSICA VEGETABLES (iv) BRASSICA VEGETABLES (iv) BRASSICA VEGETABLES (iv) BRASSICA VEGETABLES (iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
Broccoli 0.05* 0.02* 0.2 0.02* 0.05* 0.02* 0.1 0.05*
Cauliflower 0.05* 0.02* 0.2 0.05 0.02* 0.05* 0.02* 0.1 0.05*
Others 0.05* 0.02* 0.2 0.02* 0.02* 0.05* 0.02* 0.1 0.05*
(b) Head Brassicas
Brussels Sprouts 0.05* 0.02* 0.2 0.02* 0.05* 0.02* 0.05* 0.05 0.05* 0.05*
Head cabbage 0.05* 0.02* 0.2 0.02* 0.05* 0.02* 0.05* 0.2 1 0.05*
Others 0.05* 0.02* 0.2 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
(c) Leafy Brassicas
Chinese cabbage 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.02* 0.05* 0.05*
Kale 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05*
(d) Kohlrabi 0.05* 0.05* 0.02* 0.1* 0.2 0.02* 0.02* 0.05* 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 (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
Cress 0.05* 0.05* 0.02* 0.1* 0.05* 0.5 0.02* 0.05* 0.02* 0.05* 1 0.05*
Lamb’s lettuce 0.05* 0.05* 0.02* 0.1* 0.05* 0.5 0.02* 0.05* 0.02* 0.05* 1 0.05*
Lettuce 0.05* 0.02* 0.1* 0.05* 0.5 0.02* 0.05* 0.02* 0.05* 1 0.05*
Scarole 0.05* 0.05* 0.02* 0.1* 0.05* 0.5 0.02* 0.05* 0.02* 0.05* 1 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.05* 0.5 0.02* 0.05* 0.02* 0.05* 1 0.05*
(b) Spinach & similar
Beet leaves (chard) 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
(c) Watercress 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.01* 0.05*
(d) Witloof 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
(e) Herbs
Chervil 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 1 0.05*
Chives 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 1 0.05*
Parsley 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 1 0.05*
Celery leaves 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 1 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 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) (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* 0.05 0.02* 0.05* 0.02* 0.2 0.05* 0.05*
Beans (without pods) 0.05* 0.05* 0.02* 0.05* 0.05 0.02* 0.05* 0.02* 0.02* 0.05* 0.05*
Peas (with pods) 0.05* 0.05* 0.02* 0.1* 0.05* 0.05 0.02* 0.05* 0.05* 0.2 0.05* 0.05*
Peas (without pods) 0.05* 0.05* 0.02* 0.1* 0.05* 0.05 0.02* 0.05* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.05* 0.05 0.02* 0.05* 0.02* 0.05* 0.02* 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 (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* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Cardoons 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05*
Celery 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.05*
Fennel 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05*
Globe artichokes 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.05*
Leeks 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.02* 0.05* 0.05*
Rhubarb 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 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 (viii) FUNGI (viii) FUNGI (viii) FUNGI (viii) FUNGI (viii) FUNGI (viii) FUNGI
(a) Cultivated mushrooms 0.05* 0.05* 0.02* 1 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05*
(b) Wild mushrooms 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 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* 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05*
Lentils 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Peas 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 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* 0.02* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02*
Peanuts 0.05* 0.05* 0.02* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Poppy seed 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Seasame seed 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Sunflower seed (with shell) 0.05* 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Rape seed 0.05* 0.02* 0.1* 0.05* 0.05 0.05* 0.05* 0.02* 0.02* 0.05*
Soya bean 0.02* 0.2 0.05* 0.02* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05*
Mustard seed 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Cotton seed 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 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* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Ware potatoes 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA
(black tea, processed from the leaves of camellia sinensis) 0.1* 0.1* 0.2* 0.1* 0.1* 0.1* 0.05* 0.1* 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) 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* 5 0.1* 10 20 0.1* 0.1* 5 5 10 10 0.1*
Group to which food belongs Groups include the following products Benalaxyl Benfuracarb Carbofuran Carbosulfan Cyfluthrin Daminozide Ethephon Fenarimol Furathiocarb [^f01012]Lambda-cyhalothrin Metalaxyl Propiconazole
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FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES:
(X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996. (X) As from 1st January 1996.
(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. (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. (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.
(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 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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 or 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). (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) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat. (7) All meat except poultry meat.
(8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only. (8) Poultry meat only.
(9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney. (9) All meat except liver and kidney.
(10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver. (10) Ruminant liver.
(11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver. (11) All meat except ruminant liver.
(12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) For animal products MRLs relate to cyhalothrin (sum of isomers). (12) 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 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.05* 0.05* 0.1* 0.05* 0.02* 0.02* 0.2 0.05* 0.02* 0.05* 0.05*
Rye 0.05* 0.05* 0.1* 0.05* 0.02* 0.02* 0.5 0.02* 0.05* 0.02* 0.05* 0.05*
Barley 0.05* 0.05* 0.1* 0.05* 0.02* 0.02* 0.5 0.05* 0.05 0.05* 0.05*
Oats 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Triticale 0.05* 0.05* 0.1* 0.05* 0.02* 0.02* 0.2 0.02* 0.05* 0.02* 0.05* 0.05*
Maize 0.05* 0.1* 0.05* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.05*
Rice[^f01001] 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*
Other cereals[^f01002] 0.05* 0.05* 0.1* 0.05* 0.02* 0.02* 0.05* 0.02* 0.05* 0.02* 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 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[^f01003] 0.05* 0.05* 0.1* 0.05* 0.05 0.05* 0.05* [^f01009]0.02* 0.05* [^f01007]0.5 0.05* [^f01010]0.1
Milk[^f01004] and Dairy produce[^f01005] 0.05* 0.05* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.05 0.05* 0.01*
Eggs[^f01006] 0.05* 0.05* 0.1* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05*

Signed

Angela Browning — Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food — 18th May 1995

Hector Monro — Parliamentary Under Secretary of State, — 18th May 1995

Explanatory note

(This note is not part of the Regulations)

These Regulations, which do not extend to Northern Ireland, are made under section 2(2) of the European Communities Act 1972 and amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 (“the principal Regulations” ) (S.I. 1994/1985). They specify maximum levels of pesticide residues which may be left in crops, food and feeding stuffs in accordance with Council Directives 94/29/EC (O.J. No. L189, 23.7.94, p.67) and 94/30/EC (O.J. No. L189, 23.7.94, p.70). Maximum levels for these pesticide residues have not previously been imposed by Community Law.

Regulation 4 confers on those charged with offences relating to residues the subject of Community law requirements the same defence of due diligence as section 22 of the Food and Environment Protection Act 1985 confers on those charged with offences relating to residues the subject of domestic law requirements.

Regulation 6 removes maximum levels which were included in Part 1 of Schedule 2 to the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 (c. 48) and which are now included in Part 2 of that Schedule.

Regulation 7 implements a corrigenda amendment (O.J. No. L219, 24.8.94) to Council Directive 93/58/EC (O.J. No. L211, 23.8.93) which was necessary because a maximum level of Iprodione which should have been specified for Grapefruit was specified for Lemons.

Regulation 8 removes maximum levels which are not required by Community law and should not have been included in Part 2 of Schedule 2 to the principal Regulations.

Schedule 2 to these Regulations include maximum levels for Carbendazim and Captafol which, except for tea, were not but should have been included in Part 2 of Schedule 2 to the principal Regulations.

Maximum levels in these Regulations which are followed by an * will, when inserted into Part 2 of Schedule 2 to the principal Regulations, connect with the explanation of that symbol given there.

The compliance cost assessment of the effect that this instrument would have on the cost of business is available in the Library of each House of Parliament.

Footnotes

[^f00001]: S.I. 1972/1811.

[^f00002]: 1972 c. 68.

[^f00003]: S.I. 1994/1985.

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