Legalize / United Kingdom / Statutory-Instrument

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1996

Type Statutory-Instrument

Publication 1996-06-04

State In force

Department Queen's Printer of Acts of Parliament

Source legislation.gov.uk

PDF Download

articles Not indexed

Reform history JSON API

Made: 4th June 1996

Laid before Parliament: 10th June 1996

Coming into force

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, commencement and interpretation

1

(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1996 and shall come into force—

(a) as respects all regulations except for regulations 4(c), 7 and 8 on 1st July 1996;

(b) as respects regulations 4(c) and 7 on 22nd August 1996; and

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

Amendment of the principal Regulations

2

The principal Regulations shall be amended in accordance with regulations 3 to 9 of these Regulations.

3

The pesticides stated in column 1 of Schedule 1 to these Regulations 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 to these Regulations opposite that pesticide.

4

In Part 1 of Schedule 2 to the principal Regulations—

(a) the maximum level of 5 milligrammes of Thiabendazole per kilogramme of product specified for the product Ware potatoes,

(b) the maximum level of 0.5 milligrammes of Pirimiphos-methyl per kilogramme of product specified for the products Grapefruits, Lemons, Limes, Mandarins (including clementines and similar hybrids), Oranges, Pomelos and Other Citrus Fruits, and

(c) the maximum level of 5 milligrammes of Pirimiphos-methyl per kilogramme of product specified for the products Wheat, Rye, Barley, Oats, Triticale, Maize, Rice and Other Cereals,

shall be deleted.

5

In Part 2 of Schedule 2 to the principal Regulations, for the maximum level of 0.02* milligrammes of Lambda-cyhalothrin per kilogramme of product specified for the product Peas (without pods) there shall be substituted the maximum level of 0.2 milligrammes of Lambda-cyhalothrin per kilogramme of product.

6

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 to these Regulations 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 to these Regulations.

7

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 3 to these Regulations 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 3 to these Regulations.

8

The maximum levels of pesticides per kilogramme of the groups of products or individual products stated in Schedule 4 to these Regulations shall be inserted at the blank entries corresponding to those figures in Part 2 of Schedule 2 to the principal Regulations.

9

In Schedule 3 to the principal Regulations, after item 9 there shall be inserted, in the appropriate columns, the particulars which are specified in Schedule 5 to these Regulations.

SCHEDULE 1

Column 1	Column 2
Pesticide	Residues
Aldicarb	sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Amitraz	amitraz plus all its metabolites containing 2,4 dimethylaniline, expressed as amitraz
Bromopropylate	bromopropylate
Flucythrinate	sum of isomers
Methidathion	methidathion
Methomyl Thiodicarb	sum of methomyl and thiodicarb expressed as methomyl
Profenophos	profenophos

SCHEDULE 2

Group to which food belongs	Groups include the following products	Aldicarb	Amitraz	Methidathion	Methomyl Thiodicarb	Pirimiphosmethyl	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
(i) CITRUS FRUIT
	Grapefruit	0.2		2		1	6
	Lemons	0.2		2		1	6
	Limes	0.2		2		1	6
	Mandarins (including clementines & similar hybrids)	0.2		2		2	6
	Oranges	0.2	1	2		1	6
	Pomelos	0.2		2		1	6
	Others	0.2		2		1	6
(ii) TREE NUTS (shelled or unshelled)	(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.02*	0.05*	0.05*		0.1*
	Brazil nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Cashew nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Chestnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Coconuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Hazelnuts	0.05*	0.02*	0.05*	0.05*		0.1*
	Macadamia nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Pecans	0.2	0.02*	0.05*	0.05*	0.05*	0.1*
	Pine nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
	Pistachios	0.05*	0.02*	0.05*	0.05*		0.1*
	Walnuts	0.05*	0.02*	0.05*	0.05*		0.1*
	Others	0.05*	0.02*	0.05*	0.05*	0.05*	0.1*
(iii) POME FRUIT
	Apples	0.05*	1	0.3	1		5
	Pears	0.05*	1	0.3			5
	Quinces	0.05*	1	0.3	0.05*		5
	Others	0.05*	1	0.3	0.05*		5
(iv) STONE FRUIT
	Apricots	0.05*		0.2			0.05*
	Cherries	0.05*
	Peaches (including nectarines;& similar hybrids)	0.05*	1	0.2			0.05*
	Plums	0.05*		0.2			0.05*
	Others	0.05*		0.2			0.05*
(v) BERRIES AND SMALL FRUIT	(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
	Table grapes	0.05*		0.5	3
	Wine grapes	0.05*		0.5	3
(b) Strawberries (other than wild)			0.02*	0.05*		5
(c) Cane Fruit (other than wild)
	Blackberries	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Dewberries	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Loganberries	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Raspberries	0.05*	0.02*	0.02*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Cranberries	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.05*		0.02*		0.05*
	Gooseberries	0.05*	0.02*	0.02*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(e) Wild berries & wild fruit	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(vi) MISCELLANEOUS FRUIT	(vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Bananas		0.02*	0.02*	0.05*	0.05*	3
	Dates	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Figs	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Kiwi fruit	0.05*	0.02*	0.02*	0.05*	2	0.05*
	Kumquats	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Litchis	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Mangoes	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Olives	0.05*	0.02*	1			0.05*
	Passion fruit	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Pineapples	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Pomegranates	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
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
	Beetroot		0.02*	0.02*	0.05*	0.05*
	Carrots		0.02*	0.02*	0.05*	1	0.05*
	Celeriac	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Horseradish	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Parsnips		0.02*	0.02*	0.05*	0.05*	0.05*
	Parsley root	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Radishes	0.05*	0.02*	0.02*	0.5	0.05*	0.05*
	Salsify	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Sweet potatoes	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Swedes	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Turnips	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Yams	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(ii) BULB VEGETABLES
	Garlic	0.05*	0.02*	0.02*	0.05*
	Onions	0.05*	0.02*		0.05*
	Shallots	0.05*	0.02*		0.05*
	Spring onions	0.05*	0.02*	0.02*	0.05*		0.05*
	Others	0.05*	0.02*	0.02*	0.05*		0.05*
(iii) FRUITING VEGETABLES	(iii) FRUITING VEGETABLES
(a) Solanacea
	Tomatoes		0.5	0.02*
	Peppers			0.02*
	Aubergines	0.05*		0.02*			0.05*
	Others	0.05*		0.02*			0.05*
(b) Curcurbits-edible peel
	Cucumbers	0.05*		0.02*
	Gherkins	0.05*		0.02*	0.05*		0.05*
	Courgettes	0.05*		0.02*			0.05*
	Others	0.05*		0.02*	0.05*		0.05*
(c) Curcurbits-inedible peel
	Melons	0.05*		0.02*	0.2
	Squashes	0.05*		0.02*	0.2		0.05*
	Watermelons	0.05*		0.02*	0.2
	Others	0.05*		0.02*	0.2		0.05*
(d) Sweet corn	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(iv) BRASSICA VEGETABLES	(iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
	Broccoli		0.02*	0.02*		1	5
	Cauliflower	0.2	0.02*	0.02*		1	0.05*
	Others	0.05*	0.02*	0.02*		1	0.05*
(b) Head Brassicas
	Brussels sprouts	0.2	0.02*	0.02*		2	0.05*
	Headcabbage		0.02*	0.02*
	Others	0.05*	0.02*	0.02*			0.05*
(c) Leafy Brassicas
	Chinese cabbage	0.05*	0.02*	0.02*			0.05*
	Kale	0.05*	0.02*	0.02*			0.05*
	Others	0.05*	0.02*	0.02*			0.05*
(d) Kohlrabi	0.05*	0.02*	0.02*	0.05*		0.05*
(v) LEAF VEGETABLES AND FRESH HERBS	(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
	Cress	0.05*	0.02*	0.02*			0.05*
	Lamb’s lettuce	0.05*	0.02*	0.02*			0.05*
	Lettuce	0.05*	0.02*	0.02*
	Scarole	0.05*	0.02*	0.02*			0.05*
	Others	0.05*	0.02*	0.02*			0.05*
(b) Spinach & similar
	Beet leaves (chard)	0.05*	0.02*	0.02*	2		0.05*
(c) Watercress	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(d) Witloof	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
(e) Herbs
	Chervil	0.05*	0.02*	0.02*			0.05*
	Chives	0.05*	0.02*	0.02*			0.05*
	Parsley	0.05*	0.02*	0.02*			0.05*
	Celery leaves	0.05*	0.02*	0.02*			0.05*
	Others	0.05*	0.02*	0.02*			0.05*
(vi) LEGUME VEGETABLES (fresh)	(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.02*	0.02*
	Beans (without pods)	0.05*	0.02*	0.02*	0.05*
	Peas (with pods)	0.05*	0.02*	0.02*			0.05*
	Peas (without pods)	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.05*		0.05*
(vii) STEM VEGETABLES
	Asparagus	0.05*	0.02*	0.02*	0.05*
	Cardoons	0.05*	0.02*	0.02*	0.05*		0.05*
	Celery	0.05*	0.02*	0.02*	0.05*
	Fennel	0.05*	0.02*	0.02*			0.05*
	Globe artichokes	0.05*	0.02*	0.02*			0.05*
	Leeks		0.02*		0.05*
	Rhubarb	0.05*	0.02*	0.02*	0.05*		0.05*
	Others	0.05*	0.02*	0.02*	0.05*		0.05*
(viii) FUNGI
(a) Cultivated mushrooms	0.05*	0.02*	0.02*	0.05*	2
(b) Wild mushrooms	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
3. Pulses
	Beans	0.05*	0.02*	0.02*	0.05*		0.05*
	Lentils	0.05*	0.02*	0.02*	0.05*		0.05*
	Peas	0.05*	0.02*	0.02*	0.05*		0.05*
	Others	0.05*	0.02*	0.02*	0.05*		0.05*
4. Oilseeds
	Linseed		0.02*	0.02*	0.05*		0.05*
	Peanuts	0.05*	0.02*	0.02*	0.05*		0.05*
	Poppy seed	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Sunflower seed (with shell)	0.05*	0.02*	0.02*	0.05*		0.05*
	Rape seed		0.02*	0.05	0.05		0.05*
	Soya bean	0.05*	0.02*	0.02*	0.2		0.05*
	Mustard seed	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
	Cotton seed				0.5		0.05*
	Others	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*
5. Potatoes
	Early potatoes		0.02*	0.02*	0.05*	0.05*
	Ware potatoes		0.02*	0.02*	0.05*	0.05*	5
6. Tea
	(black tea, processed from the leaves of Camellia sinensis)	0.05*	0.1*		0.1*	0.05*	0.1*
7. Hops (dried)	including hop pellets & unconcentrated powder		50	3	10	0.05*	0.1*

SCHEDULE 3

Group to which food belongs	Groups include the following products	Aldicarb	Amitraz	Methidathion	Methomyl Thiodicarb	Pirimiphosmethyl	Thiabendazole
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 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). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.	6 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.	7 Poultrymeat only.
8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.	8 With the exception of meat and other ovine, bovine and caprine products.
9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.	9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.
9. Cereals
	Wheat	0.05*	0.02*	0.02*	0.05*	5
	Rye	0.05*	0.02*	0.02*	0.05*	5	0.05*
	Barley	0.05*	0.02*	0.02*	0.05*	5	0.05*
	Oats	0.05*	0.02*	0.02*	0.05*	5	0.05*
	Triticale	0.05*	0.02*	0.02*	0.05*	5	0.05*
	Maize	0.05*	0.02*	0.02*	0.05*	5	0.05*
	Rice[^f01000]	0.05*	0.02*	0.02*	0.05*	5
	Other cereals[^f01001]	0.05*	0.02*	0.02*	0.05*	5	0.05*
10. Products of animal origin
	Meat, fat & preparations of meat[^f01002]	0.01*	0.02*[^f01006]	0.02*	0.02*	0.05*	0.1[^f01007]
	Milk[^f01003] and	0.01*		0.02*	0.02*	0.05*
	Dairy produce[^f01004]	0.01*		0.02*	0.02*	0.05*
	Eggs[^f01005]	0.01*	0.02*	0.02*	0.02*	0.05*	0.1*

SCHEDULE 4

Group to which food belongs	Groups include the following products	Bromopropylate	Carbendazim	Chlorothalonil	Chlorpyrifos	Cypermethrin	Deltamethrin
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
(iii) POME FRUIT
	Apples
(v) BERRIES AND SMALL FRUIT	(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
	Table grapes
	Wine grapes
(b) Strawberries (other than wild)
(c) Cane Fruit (other than wild)
	Blackberries
	Loganberries
	Raspberries
	Others
(d) Other small fruit & berries (other than wild)
	Bilberries					0.05*
	Currants (red, black & white)					0.05*
	Gooseberries					0.05*
(vi) MISELLANEOUS FRUIT	(vi) MISELLANEOUS FRUIT
	Kiwi						0.05*
	Olives		0.1*		0.05*
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
	Beetroot				0.05*
	Celeriac
	Parsnips				0.05*
	Radishes					0.05*
	Swedes				0.05*	0.05*
	Turnips				0.05*	0.05*
(ii) BULB VEGETABLES	(ii) BULB VEGETABLES
	Spring onions
(iii) FRUITING VEGETABLES	(iii) FRUITING VEGETABLES
(a) Solanacea
	Peppers
(d) Sweet corn				0.05*
(iv) BRASSICA VEGETABLES	(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
	Broccoli
(c) Leafy Brassicas
	Chinese cabbage
	Kale
	Others
(v) LEAF VEGETABLES AND FRESH HERBS	(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
	Lettuce			0.01*
(c) Watercress		0.1*
(d) Witloof		0.1*
(vii) STEM VEGETABLES	(vii) STEM VEGETABLES
	Celery
	Fennel					0.05*
	Globe artichokes
4. Oilseeds
	Sunflower seed (with shell)
6. Tea	(black tea, processed from the leaves of Camellia sinensis)	0.1*
7. Hops (dried)	including hop pellets & unconcentrated powder		0.1*		0.1*
Group to which food belongs	Groups include the following products	Flucythrinate	Imazalil	Iprodione	Maneb, Mancozeb, Metiram, Propineb and Zineb	Methamidophos	Methidathion
---	---	---	---	---	---	---	---
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
(iii) POME FRUIT
	Apples
(v) BERRIES AND SMALL FRUIT	(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
	Table grapes					0.01*
	Wine grapes					0.01*
(b) Strawberries (other than wild)					0.01*
(c) Cane Fruit (other than wild)
	Blackberries				0.05*
	Loganberries				0.05*
	Raspberries
	Others				0.05*
(d) Other small fruit & berries (other than wild)
	Bilberries
	Currants (red, black & white)
	Gooseberries
(vi) MISCELLANEOUS FRUIT	(vi) MISCELLANEOUS FRUIT
	Kiwi
	Olives
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
	Beetroot				0.05*
	Celeriac			0.02*
	Parsnips
	Radishes
	Swedes
	Turnips
(ii) BULB VEGETABLES
	Spring onions
(iii) FRUITING VEGETABLES	(iii) FRUITING VEGETABLES
(a) Solanacea
	Peppers		0.02*
(d) Sweet corn
(iv) BRASSICA VEGETABLES	(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
	Broccoli
(c) Leafy Brassicas
	Chinese cabbage					0.01*
	Kale					0.01*
	Others					0.01*
(v) LEAF VEGETABLES AND FRESH HERBS	(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
	Lettuce
(c) Watercross				0.05*
(d) Witloof
(vii) STEM VEGETABLES	(vii) STEM VEGETABLES
	Celery			0.02*
	Fennel
	Globe artichokes				0.05*
4. Oilseeds
	Sunflower seed (with shell)
6. Tea
	(black tea, processed from the leaves of Camellia sinensis)	0.1*					0.1*
7. Hops (dried)	including hop pellets & unconcentrated powder
Group to which food belongs	Groups include the following products	Permethrin	Procymidone	Profenophos
---	---	---	---	---
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
(iii) POME FRUIT
	Apples		0.02*
(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
	Table grapes
	Wine grapes
(b) Strawberries (other than wild)
(c) Cane Fruit (other than wild)
	Blackberries	0.05*
	Loganberries	0.05*
	Raspberries	0.05*
	Others	0.05*
(d) Other small fruit & berries
	(other than wild)
	Bilberries
	Currants (red, black & white)	0.05*
	Gooseberries	0.05*
(vi) MISCELLANEOUS FRUIT	(vi) MISCELLANEOUS FRUIT
	Kiwi
	Olives	0.05*
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
	Beetroot
	Celeriac
	Parsnips
	Radishes
	Swedes
	Turnips	0.05*
(ii) BULB VEGETABLES
	Spring onions		0.02*
(iii) FRUITING VEGETABES	(iii) FRUITING VEGETABES
(a) Solanacea
	Peppers
(d) Sweet corn
(iv) BRASSICA VEGETABLES	(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
	Broccoli	0.05*
(c) Leafy Brassicas
	Chinese cabbage
	Kale
	Others
(v) LEAF VEGETABLES AND FRESH HERBS	(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
	Lettuce
(c) Watercress
(d) Witloof
(vii) STEM VEGETABLES	(vii) STEM VEGETABLES
	Celery
	Fennel	0.05*
	Globe artichokes
4. Oilseeds
	Sunflower seed (with shell)	0.05*
6. Tea	(black tea, processed from the leaves of Camellia sinensis)			0.1*
7. Hops (dried)	including hop pellets & unconcentrated powder	0.1*

SCHEDULE 5

Column 1	Column 2	Column 3
Group of products	Products included in the groups	Part of product to which maximum residue levels apply
10. Spices	Cumin seed
	Juniper berries
	Nutmeg	Whole product
	Pepper, black and white
	Vanilla pods
	Others

Signed

Angela Browning — Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food — 4th June 1996

Lindsay — Parliamentary Under Secretary of State, Scottish Office — 23rd May 1996

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, amended by S.I. 1995/1483).

The Regulations specify maximum levels of pesticides residues which may be left in crops, food and feeding stuffs in implementation of Council Directives 95/38/EC (OJ No. L197, 22.8.95, p.14), 95/39/EC (OJ No. L197, 22.8.95, p.29) and 95/61/EC (OJ No. L292, 7.12.95, p.27): Directives 95/38/EC and 95/39/EC set Community maximum residue levels for the pesticides concerned for the first time and Directive 95/61/EC sets Community maximum residue levels in substitution for levels (known as open positions) which were set for the pesticides concerned by Council Directive 93/58/EC (OJ No. L211, 23.8.93, p.6) (regulations 3, 6, 7 and 8).

Additionally, the Regulations—

(a) remove maximum levels which were included in Part I of Schedule 2 to the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum residue levels now included in Part 2 of that Schedule (regulation 4);

(b) correct an error in Part 2 of Schedule 2 to the principal Regulations (regulation 5); and

(c) in implementation of Directive 95/38/EC, add spices to the list of groups of products to which Community maximum residue levels apply (regulation 9).

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

A compliance cost assessment has been prepared and a copy has been placed in the library of each House of Parliament. Copies of the compliance cost assessment can be obtained from the Pesticides Safety Directorate of the Ministry of Agriculture, Fisheries and Food, Room 312, Mallard House, Kings Pool, 3 Peasholme Green, York YO1 2PX.

Footnotes

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

[^f00002]: 1972 c. 68.

[^f00003]: S.I. 1994/1985, amended by S.I. 1995/1483.

Reading this document does not replace reading the official text published on legislation.gov.uk. Contains public sector information licensed under the Open Government Licence v3.0. We assume no responsibility for any inaccuracies arising from the conversion of the original CLML XML to this format.

This text is published under legislation.gov.uk's own terms of reuse, not a Legalize or public-domain licence. legislation.gov.uk
Open Government Licence v3.0 (attribution required)
© Crown and database right. Derived from content available under the Open Government Licence v3.0 from legislation.gov.uk.