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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*	*Flupyrsulfuron-methyl*	*Fluroxypyr and its esters expressed as fluroxypyr*	*Formothion*	*Furathiocarb*	*Glyphosate*	*Heptachlor*	*Hexachloro-benzene (HCB)*	*Hexachloro-cyclohexane (HCH)*	*Hexachloro-cyclohexane (HCH)*
				*Applying from 1 Jan 2003*					Alpha isomer	Beta isomer
8. CEREALS									Sum of alpha and beta isomers	Sum of alpha and beta isomers
	Wheat	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Rye	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Barley	0.02*	0.1	0.02*	0.05*	20	0.01	0.01	0.02

	Sorghum	0.02*	0.05*	0.02*	0.05*	20	0.01	0.01	0.02

	Oats	0.02*	0.1	0.02*	0.05*	20	0.01	0.01	0.02

	Triticale	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Maize	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Buckwheat	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Millet	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Rice⁰⁹⁸	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Other cereals⁰⁹⁹	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁰⁰		0.05*		0.05*	0.5¹⁰¹	0.2	0.2	0.2	0.1
			0.5¹⁰²			2¹⁰³
						0.1*¹⁰⁴


	Milk¹⁰⁵ &		0.05*		0.05*	0.1*	0.004	0.01	0.004	0.003

	Dairy produce¹⁰⁶

	Eggs¹⁰⁷		0.05*¹⁰⁸		0.05*	0.1*	0.02	0.02	0.02	0.01

⁰⁹⁸Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁹⁹Other cereals do not include rice.

¹⁰⁰Levels 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.

¹⁰¹Pig kidney.

¹⁰²Kidney.

¹⁰³Cattle, goat and sheep kidney.

¹⁰⁴Other meat products.

¹⁰⁵These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁰⁶

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.

¹⁰⁷Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁰⁸For 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*	*Hydrogen cyanide*	*Hydrogen phosphide*	*Imazalil*	*Inorganic bromide*	*Iprodione*	*Kresoxim-methyl*	*Lambda-cyhalothrin¹¹⁰*
8. CEREALS
	Wheat	15	0.1	0.02*	50	0.5	0.05*	0.02*
	Rye	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Barley	15	0.1	0.02*	50	1	0.05*	0.05
	Sorghum	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Oats	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Triticale	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Maize	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Buckwheat	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Millet	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Rice¹¹¹	15	0.1	0.02*	50	3	0.05*	0.02*
	Other cereals¹¹²	15	0.1	0.02*	50	0.02*	0.05*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹¹³			0.02*		0.05*	0.02*114115	0.5¹¹⁶
							0.05114117	0.02*¹¹⁸
	Milk¹¹⁹ &			0.02*		0.05*	0.05*¹²⁰	0.05
	Dairy produce¹²¹
	Eggs¹²²			0.02*		0.05*	0.02*¹²³	0.02*

¹¹⁰For animal products the MRLs relate to cyhalothrin (sum of isomers).

¹¹¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹¹²Other cereals do not include rice.

¹¹³Levels 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.

¹¹⁴The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.

¹¹⁵Meat, liver, fat.

¹¹⁶All meat except poultrymeat.

¹¹⁷Kidney.

¹¹⁸Poultrymeat only.

¹¹⁹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹²⁰The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid

¹²¹

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.

¹²²Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹²³For 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*	*Lindane*	*Malathion*	*Maneb Mancozeb Metiram Propineb Zineb*	*Mecarbam*	*Metalaxyl*	*Methamidophos*	*Methidathion*	*Methomylthiodicarb*
8. CEREALS
	Wheat	0.01*	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Rye	0.01*	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Barley	0.01*	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Sorghum	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Oats	0.01*	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Triticale	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Maize	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Buckwheat	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Millet	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Rice¹²⁵	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Other cereals¹²⁶	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹²⁷	0.7128129		0.05*		0.05*	0.01*	0.02*	0.02
		0.02¹³⁰
	Milk¹³¹ &	0.001*		0.05*		0.05*	0.01*	0.02*	0.02
	Dairy produce¹³²							0.02*	0.02*
	Eggs¹³³	0.1¹²⁹		0.05*		0.05*	0.01*	0.02*	0.02

¹²⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹²⁶Other cereals do not include rice.

¹²⁷Levels 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.

¹²⁸Poultrymeat only.

¹²⁹These MRLs are based on Codex MRLs (extraneous residue limits) and do not result from the use of plant protection products.

¹³⁰All meat except poultrymeat.

¹³¹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹³²

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.

¹³³Birds' 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*	*Methoxychlor*	*Methyl bromide*	*Metsulfuron-methyl*	*Monolinuron*	*Oxydemeton-methyl*	*Parathion*	*Permethrin*	*Phorate*	*Phosphamidon*	*Pirimiphos-methyl*	*Procymidone*
				*Applying from 1 Jan 2003*		*Applying from 1 Jan 2003*	*Applying from 1 May 2003*
8. CEREALS
	Wheat	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Rye	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Barley	0.01*	0.1	0.05*	0.05*	0.1	0.05*	0.05*	0.05*	0.05	5	0.02*
	Sorghum	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Oats	0.01*	0.1	0.05*	0.05*	0.1	0.05*	0.05*	0.05*	0.05	5	0.02*
	Triticale	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Maize	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Buckwheat	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Millet	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Rice¹³⁵	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Other cereals¹³⁶	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹³⁷	0.01*			0.05*	0.02*	0.05*	0.5	0.05*		0.05*	0.05*
	Milk¹³⁸ &	0.01*			0.05*	0.02*	0.05*	0.05	0.02*		0.05*	0.05*
	Dairy produce¹³⁹										0.05*
	Eggs¹⁴⁰	0.01*¹⁴¹			0.05*¹⁴¹	0.02*	0.05*	0.05	0.05*		0.05*	0.05*

¹³⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹³⁶Other cereals do not include rice.

¹³⁷Levels 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.

¹³⁸These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹³⁹

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.

¹⁴⁰Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁴¹For 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*	*Prohexadione and its salts expressed as prohexadione*	*Propiconazole*	*Propham*	*Propoxur*	*Propyzamide*	*Pymetrozine*	*Pyrazophos*	*Pyrethrins*	*Pyridate*	*Quintozene*	*Spiroxamine*	*Tecnazene*	*Thiabendazole*	*Triazophos*	*Trichlorfon*
										*Applying from 1 Jan 2003*			*Applying from 1 Jan 2003*

8. CEREALS
	Wheat	0.2	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Rye	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Barley	0.2	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.3	0.05*	0.05*	0.02*	0.1
	Sorghum	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Oats	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.3	0.05*	0.05*	0.02*	0.1
	Triticale	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Maize	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Buckwheat	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Millet	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Rice¹⁴³	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Other cereals¹⁴⁴	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁴⁵	0.05*	0.1¹⁴⁶	0.05*	0.05*	0.05*147148	0.01*	0.02*		0.05*	0.01*	0.05*149150	0.05*	0.1¹⁵¹	0.02*
			0.05*¹⁵²			0.02*153148				0.4¹⁵⁴		0.2150155
	Milk¹⁵⁶ &	0.01*	0.01*	0.05*	0.05*	0.01*¹⁵⁷	0.01*	0.02*		0.05*	0.01*	0.02¹⁵⁰	0.05*		0.02*
	Dairy produce¹⁵⁸														0.02*
	Eggs¹⁵⁹	0.05*¹⁶⁰	0.05*	0.05*¹⁶⁰	0.05*	0.02*¹⁵⁷	0.01*	0.1*¹⁶⁰		0.05*	0.01*	0.05*160150	0.05*¹⁶⁰	0.1*	0.02*¹⁶⁰

¹⁴³Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹⁴⁴Other cereals do not include rice.

¹⁴⁵Levels 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.

¹⁴⁶Ruminant liver.

¹⁴⁷Fat, liver and kidney.

¹⁴⁸The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

¹⁴⁹All meat except liver and kidney.

¹⁵⁰The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.

¹⁵¹With the exception of meat and other ovine, bovine and caprine products.

¹⁵²All meat except ruminant liver.

¹⁵³Other than fat, liver and kidney.

¹⁵⁴All kidney except poultry kidney.

¹⁵⁵Liver and kidney.

¹⁵⁶These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁵⁷Meat and meat products other than those at footnotes 10, 11 and 12.

¹⁵⁸

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.

¹⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁶⁰For 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*	*Triforine*	*Vinclozolin*
8. CEREALS
	Wheat	0.1	0.05*
	Rye	0.1	0.05*
	Barley	0.1	0.05*
	Sorghum	0.05*	0.05*
	Oats	0.1	0.05*
	Triticale	0.1	0.05*
	Maize	0.05*	0.05*
	Buckwheat	0.05*	0.05*
	Millet	0.05*	0.05*
	Rice¹⁶²	0.05*	0.05*
	Other cereals¹⁶³	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁶⁴	0.05*	0.05*
	Milk¹⁶⁵ &	0.05*	0.05*
	Dairy produce¹⁶⁶
	Eggs¹⁶⁷	0.05*	0.05*

¹⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice

¹⁶³Other cereals do not include rice.

¹⁶⁴Levels 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.

¹⁶⁵These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁶⁶

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.

¹⁶⁷Birds' 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.

Signed

Signed on behalf of the National Assembly for Wales.

D. Elis-Thomas — Presiding Officer, National Assembly for Wales — 24th October 2002

Whitty — Parliamentary Under Secretary of State, — Department for Environment, Food and Rural Affairs — 31st October 2002

Explanatory note

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Footnotes

[^f00001]: S.I. 1972/1811 in the case of the Secretary of State and S.I. 1999/2788 in the case of the National Assembly for Wales.

[^f00002]: 1972 c. 68.

[^f00003]: S.I. 1999/3483, amended by S.I. 2001/1113, S.I. 2001/2420, S.I. 2001/3834 and S.I. 2002/1767.

[^f00004]: OJ No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002, p. 45).

[^f00005]: OJ No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2002/71/EC (OJ No. L275, 22.8.2002, p. 21).

[^f00006]: OJ No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2002/76/EC.

[^f00007]: OJ No. L187, 16.7.2002, p. 30.

Editorial notes

[^key-1f9775d7b4b20a092481abaee41730a4]: Regulations revoked (22.12.2005) by The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286), reg. 1(1), Sch. 4

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