LegalizeThe Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2006
Made: 6th November 2006
Laid before Parliament: 10th November 2006
Coming into force in accordance with regulation 1(3) to (7)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Citation, interpretation and commencement
1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendments to the principal Regulations
2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendments coming into force on 9th December 2006
3
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendments coming into force on 30th December 2006
4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendment coming into force on 21st January 2007
5
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendment coming into force on 21st April 2007
6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendment coming into force on 30th December 2007
7
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amendment to and revocation of part of regulation 6 of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2006
8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SCHEDULE 1 — ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS
| *Pesticides name* | *Page* |
|---|---|
| Abamectin - Cyfluthrin | P5 |
| Deltamethrin - Fenthion | P15 |
| Glyphosate - Oxamyl | P26 |
| Paraquat - Trifloxystrobin | P37 |
| Group to which food belongs | Groups include the following products |
| --- | --- |
| UNITS: | UNITS: |
| Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. | Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. |
| KEY: | KEY: |
| * Level at or about the limit of determination. | * Level at or about the limit of determination. |
| FOOTNOTES: | FOOTNOTES: |
| (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) 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. | (2) 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) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. |
| (4) 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. | (4) 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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). |
| (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. |
| (12) Liver of bovine animals. | (12) Liver of bovine animals. |
| (18) Liver of chicken. | (18) Liver of chicken. |
| (19) Kidney of bovine animals. | (19) Kidney of bovine animals. |
| (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. | (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. |
| 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS |
| i) CITRUS FRUIT | i) CITRUS FRUIT |
| Grapefruit | |
| Lemons | |
| Limes | |
| Mandarins (inc clementines & similar hybrids) | |
| Oranges | |
| Pomelos | |
| Others | |
| ii) TREE NUTS (shelled or unshelled) | ii) TREE NUTS (shelled or unshelled) |
| Almonds | |
| Brazil nuts | |
| Cashew nuts | |
| Chestnuts | |
| Coconuts | |
| Hazelnuts | |
| Macadamia nuts | |
| Pecans | |
| Pine nuts | |
| Pistachios | |
| Walnuts | |
| Others | |
| iii) POME FRUIT | iii) POME FRUIT |
| Apples | |
| Pears | |
| Quinces | |
| Others | |
| iv) STONE FRUIT | iv) STONE FRUIT |
| Apricots | |
| Cherries | |
| Peaches (including nectarines & similar hybrids) | |
| Plums | |
| Others | |
| 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 | |
| Dewberries | |
| Loganberries | |
| Raspberries | |
| Others | |
| d) | Other small fruit & berries (other than wild) |
| Bilberries | |
| Cranberries | |
| Currants (red, black & white) | |
| Gooseberries | |
| Others | |
| e) | Wild berries & wild fruit |
| vi) MISCELLANEOUS FRUIT | vi) MISCELLANEOUS FRUIT |
| Avocados | |
| Bananas | |
| Dates | |
| Figs | |
| Kiwi fruit | |
| Kumquats | |
| Litchis | |
| Mangoes | |
| Olives (table consumption) | |
| Olives (oil extract) | |
| Papaya | |
| Passion fruit | |
| Pineapples | |
| Pomegranates | |
| Others | |
| 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 | |
| Carrots | |
| Cassava | |
| Celeriac | |
| Horseradish | |
| Jerusalem artichokes | |
| Parsnips | |
| Parsley root | |
| Radishes | |
| Salsify | |
| Sweet potatoes | |
| Swedes | |
| Turnips | |
| Yams | |
| Others | |
| ii) BULB VEGETABLES | ii) BULB VEGETABLES |
| Garlic | |
| Onions | |
| Shallots | |
| Spring onions | |
| Others | |
| iii) FRUITING VEGETABLES | iii) FRUITING VEGETABLES |
| a) | Solanacea |
| Tomatoes | |
| Peppers | |
| Chili peppers | |
| Aubergines | |
| Okra | |
| Others | |
| b) | Cucurbits-edible peel |
| Cucumbers | |
| Gherkins | |
| Courgettes | |
| Others | |
| c) | Cucurbits-inedible peel |
| Melons | |
| Squashes | |
| Watermelons | |
| Others | |
| d) | Sweet corn |
| iv) BRASSICA VEGETABLES | iv) BRASSICA VEGETABLES |
| a) | Flowering Brassicas |
| Broccoli | |
| Cauliflower | |
| Others | |
| b) | Head Brassicas |
| Brussels sprouts | |
| Head cabbage | |
| Others | |
| c) | Leafy Brassicas |
| Chinese cabbage | |
| Kale | |
| Others | |
| d) | Kohlrabi |
| v) LEAF VEGETABLES AND FRESH HERBS | v) LEAF VEGETABLES AND FRESH HERBS |
| a) | Lettuce & similar |
| Cress | |
| Lamb’s lettuce | |
| Lettuce | |
| Scarole | |
| Ruccola | |
| Leaves and stems of brassica | |
| Others | |
| b) | Spinach & similar |
| Spinach | |
| Beet leaves (chard) | |
| Others | |
| c) | Watercress |
| d) | Witloof |
| e) | Herbs |
| Chervil | |
| Chives | |
| Parsley | |
| Celery leaves | |
| Others | |
| vi) LEGUME VEGETABLES (fresh) | vi) LEGUME VEGETABLES (fresh) |
| Beans (with pods) | |
| Beans (without pods) | |
| Peas (with pods) | |
| Peas (without pods) | |
| Others | |
| vii) STEM VEGETABLES | vii) STEM VEGETABLES |
| Asparagus | |
| Cardoons | |
| Celery | |
| Fennel | |
| Globe artichokes | |
| Leeks | |
| Rhubarb | |
| Others | |
| viii) FUNGI | viii) FUNGI |
| a) | Cultivated mushrooms |
| b) | Wild mushrooms |
| 3. PULSES | 3. PULSES |
| Beans | |
| Lentils | |
| Peas | |
| Lupins | |
| Others | |
| 4. OILSEEDS | 4. OILSEEDS |
| Linseed | |
| Peanuts | |
| Poppy seed | |
| Sesame seed | |
| Sunflower seed | |
| Rape seed | |
| Soya bean | |
| Mustard seed | |
| Cotton seed | |
| Hemp seed | |
| Others | |
| 5. POTATOES | 5. POTATOES |
| Early potatoes | |
| Ware potatoes | |
| 6. TEA | 6. TEA |
| (dried leaves and stalks, fermented or otherwise, Camellia sinensis) | |
| 7. HOPS (dried) | 7. HOPS (dried) |
| including hop pellets & unconcentrated powder | |
| 8. CEREALS | 8. CEREALS |
| Wheat | |
| Rye | |
| Barley | |
| Sorghum | |
| Oats | |
| Triticale | |
| Maize | |
| Buckwheat | |
| Millet | |
| Rice[^f01005] | |
| Other cereals | |
| 9. PRODUCTS OF ANIMAL ORIGIN | 9. PRODUCTS OF ANIMAL ORIGIN |
| Meat, fat & preparations of meat[^f01006] | |
| Milk[^f01007] & Dairy produce[^f01008] | |
| Eggs[^f01009] | |
| 10. SPICES | 10. SPICES |
| Cumin seed | |
| Juniper seed | |
| Nutmeg | |
| Pepper, black and white | |
| Vanilla pods | |
| Spices - others | |
| Group to which food belongs | Groups include the following products |
| --- | --- |
| UNITS: | UNITS: |
| Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. | Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. |
| KEY: | KEY: |
| * Level at or about the limit of determination. | * Level at or about the limit of determination. |
| FOOTNOTES: | FOOTNOTES: |
| (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) 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. | (2) 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) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. |
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.