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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1999

Type Statutory-Instrument

Publication 1999-04-08

State In force

Department Queen's Printer of Acts of Parliament

Source legislation.gov.uk

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Made: 8th April 1999

Laid before Parliament: 12th April 1999

Coming into force: 1st August 1999

The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated¹ for the purposes of section 2(2) of the European Communities Act 1972² 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 1999 and shall come into force on 1st August 1999.

(2) In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994³.

Amendment of the principal Regulations

2

The principal Regulations shall be amended in accordance with regulations 3 to 7 of these Regulations.

3

In Schedule 1 to the principal Regulations, there shall be inserted–

(a) in column 1 in their appropriate alphabetically ordered positions the pesticides stated in column 1 of Schedule 1 to these Regulations; and

(b) in relation to each such pesticide, in column 2 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, all of the references to the maximum levels of the pesticides listed in column 1 of Schedule 2 to these Regulations per kilogramme of the individual products or group of products stated opposite each such pesticide in column 2 of that Schedule, shall be deleted from that Part.

5

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 figure stated below the statement of that pesticide so that those figures will appear opposite the references to the product “TEA” in Part 2 of Schedule 2 to the principal Regulations as they appear opposite the reference to that product in Schedule 3 to these Regulations.

6

The maximum levels of pesticides per kilogramme of an individual product stated opposite the name of each product in Schedule 4 to these Regulations shall be substituted for the corresponding maximum levels specified for each of those products in Part 2 of Schedule 2 to the principal Regulations.

7

In column 2 of Schedule 3 to the principal Regulations–

(a) additional references to the products “Olives (table consumption)†” and “Olives (oil extract)†” shall be inserted after the reference to the product “Olives†” in that column; and

(b) additional references to the products “Sunflower seed (with shell)” and “Sunflower seed (without shell)” shall be inserted after the reference to the product “Sunflower seed*” in that column.

SCHEDULE 1

Column 1	Column 2
Pesticide	Residues
Biphenthrin	Biphenthrin
Monocrotophos	Monocrotophos
Propargite	Propargite
Phosmet	Phosmet
Quinalphos	Quinalphos

SCHEDULE 2

Column 1	,Column 2
Pesticide	Group of products/individual product
Chlorpyrifos methyl	Cereals
Carbendazim	Apricots
	Cherries
	Peaches
	Plums
	Table grapes
	Wine grapes
	Currants (red, black and white)
	Onions
	Tomatoes
	Cucumbers
	Brussels sprouts
	Lettuce
	Celery
	Potatoes

SCHEDULE 3

Group to which food belongs	Groups include the following products	Biphenthrin	Cypermethrin	Dichlorvos	Dicofol	Fenitrothion	Fenvalerate	Malathion	Monocrotophos
TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	5	0.5	0.1*¹	20	0.5	10	0.5	0.1*
Group to which food belongs	Groups include the following products	Permethrin	Phosmet	Phoxim	Propargite	Quinalphos
---	---	---	---	---	---	---
TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	2	0.1*	0.1*	5	2

SCHEDULE 4

Group to which food belongs	Groups include the following products	Acephate	Carbendazim	Chlorothalonil	Chlorpyrifos	Chlorpyrifos methyl	Cypermethrin	Deltamethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i CITRUS FRUIT
	Lemons				0.2	0.3
	Mandarins (inc clementines & similar hybrids)				2	1
	Oranges					0.5
ii POME FRUIT
	Apples	1		1
	Pears	1		1
	Quinces	1		1
	Others	1		1
iii STONE FRUIT
	Apricots		1	1
	Cherries		0.1*	0.01*	0.3
	Peaches (incl nectarines & similar hybrids)	0.2	1	1	0.2	0.5
	Plums	2	0.5
iv BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		2
	Wine grapes		2	3
b)	Strawberries (other than wild)			3			0.05*
c)	Cane Fruit (other than wild)
	Blackberries		0.1*	10	0.5			0.5
	Dewberries		0.1*	10	0.05*			0.05*
	Loganberries		0.1*	10	0.05*			0.05*
	Raspberries		0.1*	10	0.5			0.5
	Others		0.1*	10	0.05*			0.05*
d)	Other small fruit & berries (other than wild)
	Cranberries				0.05*
	Currants (red, black & white)		0.1*	10	1
	Gooseberries		0.1*	10	1
v MISCELLANEOUS FRUIT
	Bananas			0.2	3
	Figs							0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES
	Carrots		0.1*	1
	Celeriac		0.1*	0.5
	Radishes				0.2
	Salsify		0.1*
	Swedes		0.1*
	Turnips		0.1*
ii BULB VEGETABLES
	Onions		0.1*		0.2
	Spring onions			5			0.05*	0.1
iii FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.5
	Peppers	0.02*	0.1*
	Aubergines	0.5
b)	Curcurbits—edible peel
	Cucumbers	0.02*	0.5
	Gherkins		0.1*	5
	Courgettes			0.01*
	Others			0.01*
c)	Curcurbits—inedible peel
	Melons			1			0.2
	Squashes			1			0.2
	Watermelons			1			0.2
	Others			1			0.2
d)	Sweet corn							0.05*
iv BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	2	0.1*	3	0.05*
	Cauliflower	2	0.1*	3	0.05*
	Others	2	0.1*	3	0.05*
b)	Head Brassicas
	Brussels sprouts		0.5		0.05*
	Head cabbage		3	3	1
	Others		3		0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*		0.01*	0.5
	Kale	0.02*		0.01*	0.05*
	Others	0.02*		0.01*	0.05*
v LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.1*
	Lamb’s lettuce		0.1*		0.05*
	Lettuce		5
	Scarole		0.1*		0.05*
	Others		0.1*
b)	Spinach & similar
	Spinach		0.1*
	Others		0.1*	0.01*	0.05*	0.05*	0.5	0.5
c)	Witloof						0.05*	0.05*
d)	Herbs
	Chervil			5	0.05*
	Chives			5	0.05*
	Parsley			5	0.05*
	Celery leaves			5	0.05*
	Others			5	0.05*
vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	3	0.1*	0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.05	0.05*		0.05*	0.05*
	Peas (with pods)	3	0.1*		0.05*		0.5
	Peas (without pods)	0.02*	0.1*	0.01*	0.05*		0.05*
	Others		0.1*		0.05*
vii STEM VEGETABLES
	Asparagus				0.05*
	Cardoons				0.05*
	Celery		2	10	0.05*		0.05*
	Fennel				0.05*
	Globe artichokes	0.2			1	0.05*	2	0.1
	Leeks	0.02*		10	0.05*			0.2
	Rhubarb				0.05*
	Others				0.05*
viii FUNGI
a)	Cultivated mushrooms			2
3. PULSES
	Beans	0.02*	2
	Lentils						0.05*
	Peas	0.02*	0.1*				0.05*
4. OILSEEDS
	Peanuts			0.05
	Rape seed					0.05*
5. POTATOES
	Early potatoes		3
	Ware potatoes		3					0.5
6. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*		50
7. CEREALS
	Wheat					3	0.05*
	Rye					3	0.05*
	Barley		0.1*		0.2	3	0.2
	Sorghum					3
	Oats					3	0.2
	Triticale					3
	Maize					3
	Buckwheat					3
	Millet					3
	Rice (1)					3
	Other cereals (2)					3
8. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat (3)							0.05* (5)
Group to which food belongs	Groups include the following products	Fenvalerate	Glyphosate	Imazalil	Iprodione	Maneb, mancozeb, metiram, propineb, zineb	Methamidophos	Permethrin
---	---	---	---	---	---	---	---	---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i CITRUS FRUIT
	Grapefruit	0.05*				5
	Lemons	0.05*			5	5
	Limes	0.05*				5
	Mandarins (inc clementines & similar hybrids)	0.05*			2	5
	Oranges	0.05*				5
	Pomelos	0.05*				5
	Others	0.05*				5
ii TREE NUTS (shelled or unshelled)
	Hazelnuts				0.2
iii POME FRUIT
	Apples					3	0.05
	Pears					3	0.05
	Quinces					3	0.05
	Others					3	0.05
iv STONE FRUIT
	Apricots	0.05*					0.1
	Peaches (incl nectarines & similar hybrids)	0.05*					0.05
	Plums						0.3
	Others						0.01*
v BERRIES AND SMALL FRUIT
a)	Strawberries (other than wild)			0.02*				1
b)	Cane Fruit (other than wild)
	Dewberries					0.05*
	Other small fruit & berries (other than wild)
c)	Currants (red, black & white)					5
	Gooseberries					5
vi MISCELLANEOUS FRUIT
	Bananas				3
	Olives (table consumption)		0.1*
	Olives (oil extract)		2
2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES
	Beetroot				0.5
	Carrots				0.3	0.2
	Horseradish				0.1
	Parsnips				0.1	0.05*
	Radishes				0.3	0.2
	Salsify					0.2
ii BULB VEGETABLES
	Onions							0.05*
	Shallots							0.05*
	Spring onions				3	0.05*		0.05*
iii FRUITING VEGETABLES
a)	Solanacea
	Tomatoes			0.5		3
	Peppers						0.01*
b)	Curcurbits—edible peel
	Gherkins					2
	Courgettes					2
c)	Curcurbits—inedible peel
	Melons			2	0.3	0.5
	Squashes					0.5
	Watermelons					0.5
	Others					0.5
iv BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli				0.05	1	0.5
	Cauliflower				0.05	1	0.5
	Others				0.05	1	0.5
b)	Head Brassicas
	Brussels sprouts	0.05*			0.5	1		0.05*
	Head cabbage	0.05*				1		1
	Others	0.05*				1		0.05*
c)	Leafy Brassicas
	Chinese cabbage				5	0.5
	Kale	0.05*			0.02*	0.5
	Others				0.02*	0.5
d)	Kohlrabi	0.05*				0.1*
v LEAF VEGETABLES AND FRESH HERBS
a)	Spinach & similar
	Others	0.05*	0.1*	0.02*	0.02*	0.05*		1
b)	Watercress					0.3
c)	Witloof				2
vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*			5	1	0.5
	Beans (without pods)	0.05*			0.02*	0.1	0.01*
	Peas (with pods)	0.05*			1	1	0.5
	Peas (without pods)	0.05*			0.2	0.1	0.01*
	Others	0.05*				0.05*
vii STEM VEGETABLES
	Celery					0.5
	Fennel				0.02*
	Globe artichokes						0.1
	Leeks					3	0.01*
3. PULSES
	Beans	0.05*	2			0.05*	0.01*
	Lentils	0.05*				0.05*
	Peas	0.05*	3			0.05*	0.01*
	Others	0.05*				0.05*
4. OILSEEDS
	Linseed				0.1
	Rape seed					0.5
	Mustard seed		10		0.02*
5. CEREALS
	Wheat					1
	Rye	0.05*				1
	Barley	0.2			1	2
	Sorghum		20			0.05*
	Oats	0.2				2
	Triticale	0.05*				0.05*
	Buckwheat					0.05*
	Millet					0.05*
	Rice (1)				3
	Other cereals (2)					0.05*
6. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.05* (5)
	preparations of meat (3)	0.5 (6)
	Eggs (4)	0.05*
Group to which food belongs	Groups include the following products	Procymidone	Vinclozolin
---	---	---	---
Units: Maximum residue levels (MRLs) are expressed in milligrams of residue per kilogram of foodKey: ¹ Level at or about the limit of determination FOOTNOTES: 1. Paddy or rough rice, husked rice and semi-milled or wholly milled 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 4. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared) 5. Poultrymeat only 6. Other meat products
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i POME FRUIT
	Pears	1
ii STONE FRUIT
	Apricots	2
	Cherries	0.02*
	Peaches (incl nectarines & similar hybrids)	2
	Plums	2	2
	Others	2
v BERRIES AND SMALL FRUIT
a)	Other small fruit & berries (other than wild)
	Currants (red, black & white)		10
vi MISCELLANEOUS FRUIT
	Kiwi fruit		10
2. Vegetables, fresh or uncooked, frozen or dry
i ROOT AND TUBER VEGETABLES
	Carrots		0.5
	Horseradish		0.05*
	Radishes		0.05*
	Swedes		0.05*
ii LEAF VEGETABLES AND FRESH HERBS
a)	Spinach & similar
	Others	0.02*
b)	Witloof	2
iii LEGUME VEGETABLES (fresh)
	Beans (without pods)	0.02*	0.5
	Peas (with pods)	1
	Peas (without pods)	0.3	0.3
iv STEM VEGETABLES
	Celery		0.05*
3. PULSES
	Beans	0.02*	0.5
	Lentils	0.02*	0.05*
	Peas	0.2	0.5
	Others	0.02*	0.05*

Signed

Jeff Rooker — Minister of State, Ministry of Agriculture, Fisheries and Food — 1st April 1999

Sam Galbraith — Parliamentary Under Secretary of State, Scottish Office — 8th April 1999

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, 1996/1487, 1997/567 and 1998/2922).

The Regulations specify maximum levels of pesticide residues which may be left in crops, food and feeding stuffs in implementation of Commission Directive 98/82/EC (OJ No. L290, 29.10.98, p. 25) which sets for the first time Community maximum residue levels for the particular pesticides which may be left in tea (regulations 3 and 5 and Schedules 1 and 3) and replaces Community maximum residue levels which have been set previously (regulation 6 and Schedule 4).

Additionally, the Regulations remove certain 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 and Schedule 2).

The Regulations also amend Schedule 3 to the principal Regulations by introducing new sub-categories for olives and sunflower seeds, which are listed as products in that Schedule, to reflect the categories specified in Directive 98/82/EC (regulation 7).

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.

Additionally, references in regulation 7 to † or * will, when inserted into Schedule 3 to the principal Regulations, connect with the explanations of those symbols given there.

Footnotes

S.I. 1972/1811.

1972 c. 68.

S.I. 1994/1985, amended by S.I. 1995/1483, 1996/1487, 1997/567 and 1998/2922.

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