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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

Type Statutory-Instrument

Publication 2002-10-31

Last updated 2005-12-22

State In force

Department King's Printer of Acts of Parliament

Source legislation.gov.uk

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*Group to which food belongs*	*Groups include the following products*	*Profenophos*	*Prohexadione and its salts expressed as prohexadione*	*Propargite*	*Propham*	*Propiconazole*	*Propoxur*	*Propyzamide*	*Pymetrozine*	*Pyrazophos*	*Pyridate*	*Quinalphos*	*Quintozene*	*Spiroxamine*	*Tecnazene*	*TEPP*	*Thiabendazole*
											*Applying from 1 Jan 2003*				*Applying from 1 Jan 2003*
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	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		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Lemons		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Limes		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Mandarins (incl clementines & similar hybrids)		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Oranges		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Pomelos		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Brazil nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Cashew nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Chestnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Coconuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Hazelnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Macadamia nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pecans		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pine nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pistachios		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Walnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
iii) POME FRUIT
	Apples		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Pears		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Quincles		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) STONE FRUIT
	Apricots		0.05*		0.05*	0.2	0.05*	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cherries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)		0.05*		0.05*	0.2	0.05*	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Plums		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.05*		0.05*	0.5	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	1	0.05*	0.01*	0.05*
	Wine grapes		0.05*		0.05*	0.5	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	1	0.05*	0.01*	0.05*
b)	Strawberries (other than wild)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dewberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Loganberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Raspberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cranberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Currants (red, black & white)		0.05*		0.05*	0.05*	0.2	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gooseberries		0.05*		0.05*	0.05*	0.2	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Wild berries & wild fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	15
	Bananas		0.05*		0.05*	0.1	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Dates		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Figs		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kiwi fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kumquats		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Litchis		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mangoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Olives (table consumption)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (oil extract)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Papaya		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	10
	Passion fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pineapples		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pomegranates		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Carrots		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celeriac		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Horseradish		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Jerusalem artichokes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsnips		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley root		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Radishes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Salsify		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sweet potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Swedes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Turnips		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Yams		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
ii) BULB VEGETABLES
	Garlic		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Onions		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Shallots		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Spring onions		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peppers		0.05*		0.05*	0.05*	0.05*	0.02*	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chilli peppers		0.05*		0.05*	0.05*	0.05*	0.02*	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*
	Aubergines		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gherkins		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Courgettes		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Squashes		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Watermelons		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Sweet corn		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.05*		0.05*⁰³³	0.05*	0.5	0.02*	0.02*	0.05*⁰³³	0.05*	0.05*	0.02*	0.05*	0.05*⁰³³	0.01*	5
	Cauliflower		0.05*		0.05*	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Head cabbage		0.05*		0.05*	0.05*	0.5	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kale		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.2	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Kohlrabi		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lamb’s lettuce		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lettuce		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Scarole		0.05*		0.05*⁰³⁴	0.05*	0.05*	1	1	0.05*⁰³⁴	0.05*	0.05*	0.02*⁰³⁴	0.05*	0.05*⁰³⁵	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Spinach & similar
	Spinach		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beet leaves (chard)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Watercress		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Witloof		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Herbs
	Chervil		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chives		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery leaves		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beans (without pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (with pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (without pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cardoons		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Fennel		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Globe artichokes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Leeks		0.05*		0.05*	0.05*	1	0.02*	0.02*	0.05*	1	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rhubarb		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	10
b)	Wild mushrooms		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
3. PULSES
	Beans		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lentils		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
4. OILSEEDS
	Linseed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peanuts		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05⁰³⁵	0.05*	0.05*	0.01*	0.05*
	Poppy seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sesame seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sunflower seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rape seed		0.1*		0.05*	0.05*	0.05*	0.1	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Soya bean		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mustard seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cotton seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
5. POTATOES
	Early potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Ware potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	15
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	5	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.02*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.1*		0.1*	0.1*	0.1*	0.05*	5	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.02*	0.1*

⁰³³Broccoli includes calabrese.

⁰³⁴Scarole includes broad-leaf endive.

⁰³⁵MRL is based on Codex MRL.

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Triazophos*	*Triforine*	*2,4,5-T*	*Vinclozolin*
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.02*	0.05*	0.05*	0.05*
	Lemons	0.02*	0.05*	0.05*	0.05*
	Limes	0.02*	0.05*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.02*	0.05*	0.05*	0.05*
	Oranges	0.02*	0.05*	0.05*	0.05*
	Pomelos	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.05*	0.05*
	Brazil nuts	0.02*	0.05*	0.05*	0.05*
	Cashew nuts	0.02*	0.05*	0.05*	0.05*
	Chestnuts	0.02*	0.05*	0.05*	0.05*
	Coconuts	0.02*	0.05*	0.05*	0.05*
	Hazelnuts	0.02*	0.05*	0.05*	0.05*
	Macadamia nuts	0.02*	0.05*	0.05*	0.05*
	Pecans	0.02*	0.05*	0.05*	0.05*
	Pine nuts	0.02*	0.05*	0.05*	0.05*
	Pistachios	0.02*	0.05*	0.05*	0.05*
	Walnuts	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.02*	2	0.05*	1
	Pears	0.02*	2	0.05*	1
	Quincles	0.02*	2	0.05*	1
	Others	0.02*	2	0.05*	1
iv) STONE FRUIT
	Apricots	0.02*	2	0.05*	2
	Cherries	0.02*	2	0.05*	0.5
	Peaches (incl nectarines & similar hybrids)	0.02*	2	0.05*	0.05*
	Plums	0.02*	1	0.05*	2
	Others	0.02*	0.05*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	5
	Wine grapes	0.02*	0.05*	0.05*	5
b)	Strawberries (other than wild)	0.02*	0.05*	0.05*	5
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.05*	5
	Dewberries	0.02*	0.05*	0.05*	5
	Loganberries	0.02*	0.05*	0.05*	5
	Raspberries	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*
	Cranberries	0.02*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.02*	2	0.05*	10
	Gooseberries	0.02*	2	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
e)	Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*
	Bananas	0.02*	0.05*	0.05	0.05*
	Dates	0.02*	0.05*	0.05*	0.05*
	Figs	0.02*	0.05*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*	0.05*	10
	Kumquats	0.02*	0.05*	0.05*	0.05*
	Litchis	0.02*	0.05*	0.05*	0.05*
	Mangoes	0.02*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*
	Papaya	0.02*	0.05*	0.05*	0.05*
	Passion fruit	0.02*	0.05*	0.05*	0.05*
	Pineapples	0.02*	0.05*	0.05*	0.05*
	Pomegranates	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.05*	0.05*
	Carrots	0.02*	0.05*	0.05*	0.5
	Celeriac	0.02*	0.05*	0.05*	0.05*
	Horseradish	0.02*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*
	Parsnips	0.02*	0.05*	0.05*	0.05*
	Parsley root	0.02*	0.05*	0.05*	0.05*
	Radishes	0.02*	0.05*	0.05*	0.05*
	Salsify	0.02*	0.05*	0.05*	0.05*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*
	Swedes	0.02*	0.05*	0.05*	0.05*
	Turnips	0.02*	0.05*	0.05*	0.05*
	Yams	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	1
	Onions	0.02*	0.05*	0.05*	1
	Shallots	0.02*	0.05*	0.05*	1
	Spring onions	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.05*	0.05*	0.05*
	Peppers	0.02*	0.05*	0.05*	3
	Chilli peppers	0.02*	0.05*	0.05*	3
	Aubergines	0.02*	0.05*	0.05*	3
	Others	0.02*	0.05*	0.05*	3
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.5	0.05*	1
	Gherkins	0.02*	0.5	0.05*	1
	Courgettes	0.02*	0.5	0.05*	1
	Others	0.02*	0.5	0.05*	1
c)	Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.05*	1
	Squashes	0.02*	0.05*	0.05*	1
	Watermelons	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
d)	Sweet corn	0.02*	0.05*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05*	0.05*	0.05*
	Cauliflower	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.05*	0.05*
	Head cabbage	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.05*	2
	Kale	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
d)	Kohlrabi	0.02*	0.05*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*	0.05*	5
	Lamb’s lettuce	0.02*	0.05*	0.05*	5
	Lettuce	0.02*	0.05*	0.05*	5
	Scarole	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
b)	Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Watercress	0.02*	0.05*	0.05*	0.05*
d)	Witloof	0.02*	0.05*	0.05*	2
e)	Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*
	Chives	0.02*	0.05*	0.05*	0.05*
	Parsley	0.02*	0.05*	0.05*	0.05*
	Celery leaves	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	2
	Beans (without pods)	0.02*	0.05*	0.05*	0.5
	Peas (with pods)	0.02*	0.05*	0.05*	2
	Peas (without pods)	0.02*	0.05*	0.05*	0.3
	Others	0.02*	0.05*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*
	Cardoons	0.02*	0.05*	0.05*	0.05*
	Celery	0.02*	0.05*	0.05*	0.05*
	Fennel	0.02*	0.05*	0.05*	0.05*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*
	Leeks	0.02*	0.05*	0.05*	0.05*
	Rhubarb	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*
b)	Wild mushrooms	0.02*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*	0.05*	0.5
	Lentils	0.02*	0.05*	0.05*	0.05*
	Peas	0.02*	0.05*	0.05*	0.5
	Others	0.02*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.05*	1
	Soya bean	0.02*	0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.05*	0.05*
	Cotton seed	0.1	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.05*	30	0.05*	40

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Acephate*	*Aldicarb*	*Aldrin & Dieldrin*	*Amitraz*	*Aramite*	*Azimsulfuron*	*Azinphos-ethyl*	*Azoxystrobin*	*Barban*
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Rye	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Barley	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Sorghum	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Oats	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Triticale	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Maize	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Millet	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Rice⁰³⁸	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	5	0.05*
	Other cereals⁰³⁹	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁴⁰	0.02*	0.01*	0.2	0.02*⁰⁴¹	0.01*		0.05*	0.05*	0.05*
	Milk⁰⁴² &	0.02*	0.01*	0.006		0.01*		0.05*	0.01*	0.05*
	Dairy produce⁰⁴³		0.01*
	Eggs⁰⁴⁴	0.02*	0.01*	0.02	0.02*	0.01*⁰⁴⁵		0.05*⁰⁴⁵	0.05*	0.05*⁰⁴⁵

⁰³⁸Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰³⁹Other cereals do not include rice.

⁰⁴⁰Levels 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.

⁰⁴¹Poultrymeat only.

⁰⁴²These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁴³

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk. if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁴⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁴⁵For 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.

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Benalaxyl*	*Benfuracarb*	*Bentazone*	*Captafol*	*Carbaryl*	*Carbendazim*	*Carbofuran*	*Carbon disulphide*	*Carbon tetrachloride*
				*Applying from 1 Jan 2003*
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*	0.5	0.1*	0.1*	0.1	0.1
	Rye	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Barley	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Sorghum	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Oats	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Triticale	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Maize	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Buckwheat	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Millet	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rice⁰⁴⁷	0.05*	0.05*	0.1*	0.05*	1	0.1*	0.1*	0.1	0.1
	Other cereals⁰⁴⁸	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁴⁹	0.05*	0.05*	0.05*		0.1*	0.1*
	Milk⁰⁵⁰ &	0.05*	0.05*	0.02*			0.1*	0.1*
	Dairy produce⁰⁵¹
	Eggs⁰⁵²	0.05*	0.05*	0.05*			0.1*	0.1*

⁰⁴⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁴⁸Other cereals do not include rice.

⁰⁴⁹Levels 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.

⁰⁵⁰These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁵¹

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁵²Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Carbosulfan*	*Chlorbufam*	*Chlordane*	*Chlorfenson*	*Chlorobenzilate*	*Chloroxuron*	*Chlorbenside*
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rye	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Barley	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Sorghum	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Oats	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Triticale	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Maize	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Buckwheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Millet	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rice⁰⁵⁴	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Other cereals⁰⁵⁵	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁵⁶	0.05*	0.05*	0.05	0.05*	0.1*	0.05*	0.05*
	Milk⁰⁵⁷ &	0.05*	0.05*	0.002	0.05*	0.1*	0.05*	0.05*
	Dairy produce⁰⁵⁸
	Eggs⁰⁵⁹	0.05*	0.05*⁰⁶⁰	0.005	0.05*⁰⁶⁰	0.1*⁰⁶⁰	0.05*⁰⁶⁰	0.05*⁰⁶⁰

⁰⁵⁴Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁵⁵Other cereals do not include rice.

⁰⁵⁶Levels 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.

⁰⁵⁷These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁵⁸

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁶⁰For 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.

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Chlormequat*	*Chlorothalonil*	*Chlorpyrifos*	*Chlorpyrifos-methyl*	*Chlozolinate*	*Cyfluthrin*	*Cypermethrin*	*Daminozide*	*DDT*
						*Applying from 1 Jan 2003*
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Rye	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Barley	2	0.1	0.2	3	0.05*	0.02*	0.2	0.02*	0.05
	Sorghum	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Oats	5	0.1	0.05*	3	0.05*	0.02*	0.2	0.02*	0.05
	Triticale	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Maize	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Buckwheat	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Millet	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Rice⁰⁶²	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Other cereals⁰⁶³	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁶⁴	0.05⁰⁶⁵	0.01*	0.05*⁰⁶⁶	0.05*		0.05	0.05*⁰⁶⁶	0.05*	1
		0.2⁰⁶⁷						0.2⁰⁶⁸
		0.1⁰⁶⁹
		0.05*⁰⁷⁰
	Milk⁰⁷¹ &	0.05	0.01*	0.01*	0.01*		0.02*	0.02	0.05*	0.04
	Dairy produce⁰⁷²
	Eggs⁰⁷³	0.05*	0.01*	0.01*	0.01*		0.02*	0.05*	0.05*	0.05

⁰⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁶³Other cereals do not include rice.

⁰⁶⁴Levels 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.

⁰⁶⁵Chicken liver.

⁰⁶⁶Poultrymeat only.

⁰⁶⁷Cattle kidney.

⁰⁶⁸Other meat products.

⁰⁶⁹Cattle liver.

⁰⁷⁰Meat and meat products other than those at footnotes 10, 11 and 12.

⁰⁷¹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁷²

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁷³Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Deltamethrin*	*1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane*	*Diallate*	*Diazinon*	*1,2-Dibromo ethane*	*Dichlorvos*	*Dicofol*	*Dimethoate*	*Dinoterb*	*Disulfoton*	*DNOC*
									*Applying from 1 Jan 2003*
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	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.1	0.05*
	Rye	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.02*	0.05*
	Barley	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.2	0.05*
	Sorghum	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.2	0.05*
	Oats	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Triticale	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.02*	0.05*
	Maize	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Buckwheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Millet	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Rice⁰⁷⁵	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Other cereals⁰⁷⁶	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁷⁷	0.05*⁰⁷⁸	0.01*	0.2*				0.5⁰⁷⁹		0.05	0.02*	0.05*
								0.1⁰⁷⁸
								0.05*⁰⁸⁰
								1⁰⁸¹
	Milk⁰⁸² &		0.01*	0.2*	0.01*			0.02		0.05*	0.02	0.05*
	Dairy produce⁰⁸³
	Eggs⁰⁸⁴	0.05*	0.01*⁰⁸⁵	0.2*⁰⁸⁵				0.05*		0.05*⁰⁸⁵	0.02*	0.05*⁰⁸⁵

⁰⁷⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁷⁶Other cereals do not include rice.

⁰⁷⁷Levels 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.

⁰⁷⁸Poultrymeat only.

⁰⁷⁹Meat of cattle, sheep and goats.

⁰⁸⁰Other than meat or liver of cattle, sheep and goats, and poultrymeat.

⁰⁸¹Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.

⁰⁸²These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁸³

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁸⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁸⁵For 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.

Level at or about the limit of determination.

*Group to which food belongs*	*Groups include the following products*	*Endosulfan*	*Endrin*	*Ethephon*	*Fenarimol*	*Fenbutatin oxide*	*Fentin*	*Fenvalerate and Esfenvalerate*	*Fenvalerate and Esfenvalerate*
								Sum of RR and SS isomers	Sum of RS and SR isomers
8. CEREALS
	Wheat	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Rye	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.05	0.02*
	Barley	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.2	0.05
	Sorghum	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Oats	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.2	0.05
	Triticale	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Maize	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Buckwheat	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Millet	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Rice⁰⁸⁷	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Other cereals⁰⁸⁸	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁸⁹	0.1⁰⁹⁰	0.05	0.05*	0.02*⁰⁹¹	0.05*	0.05*	0.2⁰⁹⁰	0.05⁰⁹⁰
								0.02*⁰⁹²	0.02*⁰⁹²
	Milk⁰⁹³ &	0.004	0.0008	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Dairy produce⁰⁹⁴
	Eggs⁰⁹⁵	0.1*⁰⁹⁶	0.005	0.05*	0.02*	0.05*	0.05*	0.02*⁰⁹⁶	0.02*⁰⁹⁶

⁰⁸⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁸⁸Other cereals do not include rice.

⁰⁸⁹Levels 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.

⁰⁹⁰All meat except poultrymeat.

⁰⁹¹All meat except liver and kidney.

⁰⁹²Poultrymeat only.

⁰⁹³These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁹⁴

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

⁰⁹⁵Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁹⁶For 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.

Level at or about the limit of determination.

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