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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2007

Type Statutory-Instrument

Publication 2007-03-21

Last updated 2008-11-01

State In force

Department King's Printer of Acts of Parliament

Source legislation.gov.uk

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Made: 21st March 2007

Laid before Parliament: 27th March 2007

Coming into force in accordance with regulation 1(3)

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Citation, interpretation and commencement

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Amendments to the principal Regulations

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Amendments coming into force on 11th May 2007

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Amendments coming into force on 21st January 2008

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SCHEDULE 1 — ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Column 1 Pesticide	Column 2 Residue
Captan	Captan
Desmedipham	Desmedipham
. . .	. . .

SCHEDULE 2 — ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.	²Levels 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.
³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.	³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.	⁴For 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.
⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—	⁶Scarole includes broad—
leaf endive.	leaf endive.	leaf endive.	leaf endive.	leaf endive.	leaf endive.	leaf endive.	leaf endive.	leaf endive.
⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.	⁷Broccoli includes calabrese.
⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.	⁸Sum of captan and folpet.
Group to which food belongs	Groups include the following products	Captan	Chlorfenvinphos	Desmedipham	Dichlorvos	Ethion	Folpet	...
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	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Lemons	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Limes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Mandarins (inc clementines & similar hybrids)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Oranges	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pomelos	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
ii) TREE NUTS (Shelled or Unshelled)	ii) TREE NUTS (Shelled or Unshelled)
	Almonds	0.3	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Brazil nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Cashew nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Chestnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Coconuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Hazelnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Macadamia nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pecans	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pine nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pistachios	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Walnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
iii) POME FRUIT
	Apples	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Pears	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Quinces	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Others	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
iv) STONE FRUIT	iv) STONE FRUIT
	Apricots	3	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Cherries	5	0.02*	0.05*	0.01*	0.01*	2	. . .
	Peaches (inc nectarines & similar hybrids)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Plums	1	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
v) BERRIES AND SMALL FRUIT	v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Wine grapes	0.02*	0.02*	0.05*	0.01*	0.01*	5	. . .
b)	Strawberries (other than wild)	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
c)	Cane fruit (other than wild)
	Blackberries	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Dewberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Loganberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Raspberries	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Cranberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Currants (red, black & white)	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Gooseberries	3⁸	0.02*	0.05*	0.01*	0.01*	3⁸	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
e)	Wild berries & wild fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
vi) MISCELLANEOUS FRUIT	vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Bananas	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Dates	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Figs	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Kiwi fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Kumquats	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Litchis	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Mangoes	2	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Olives (Table Consumption)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Olives (Oil Extract)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Papaya	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Passion fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pineapples	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Pomegranates	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY	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*	0.01*	0.01*	0.02*	. . .
	Carrots	0.1	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Cassava	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Celeriac	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Horseradish	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Jerusalem artichokes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Parsnips	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Parsley root	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Radishes	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Salsify	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Sweet potatoes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Swedes	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Turnips	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Yams	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
ii) BULB VEGETABLES	ii) BULB VEGETABLES
	Garlic	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Onions	0.02*	0.02*	0.05*	0.01*	0.01*	0.1	. . .
	Shallots	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Spring onions	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
iii) FRUITING VEGETABLES	iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	2⁸	0.02*	0.05*	0.01*	0.01*	2⁸	. . .
	Peppers	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Chilli Peppers	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Aubergines	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Okra	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Gherkins	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Courgettes	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
c)	Cucurbits-inedible peel
	Melons	0.1	0.02*	0.05*	0.01*	0.01*	1	. . .
	Squashes	0.02*	0.02*	0.05*	0.01*	0.01*	1	. . .
	Watermelons	0.02*	0.02*	0.05*	0.01*	0.01*	1	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	1	. . .
d)	Sweet corn	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
iv) BRASSICA VEGETABLES	iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.02*⁷	0.05*⁷	0.01*	0.01*	0.02*	. . .
	Cauliflower	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
b)	Head Brassicas
	Brussels sprouts	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Head cabbage	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Kale	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
d)	Kohlrabi	0.02*	0.3	0.05*	0.01*	0.01*	0.05	. . .
v) LEAF VEGETABLES AND FRESH HERBS	v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Lamb's lettuce	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Lettuce	0.02*	0.02*	0.05*	0.01*	0.01*	2	. . .
	Scarole	2	0.02*⁶	0.05*⁶	0.01*	0.01*	0.02*	. . .
	Ruccola	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Leaves and stems of brassica	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
b)	Spinach & similar
	Spinach	0.1	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Beet leaves (chard)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
c)	Watercress	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
d)	Witloof	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
e)	Herbs
	Chervil	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Chives	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Parsley	0.1	0.5	0.05*	0.01*	2	0.02*	. . .
	Celery leaves	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
vi) LEGUME VEGETABLES (Fresh)	vi) LEGUME VEGETABLES (Fresh)
	Beans (with pods)	2⁸	0.02*	0.05*	0.01*	0.01*	2⁸	. . .
	Beans (without pods)	2⁸	0.02*	0.05*	0.01*	0.01*	2⁸	. . .
	Peas (with pods)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Peas (without pods)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
vii) STEM VEGETABLES	vii) STEM VEGETABLES
	Asparagus	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Cardoons	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Celery	0.1	0.5	0.05*	0.01*	0.1	0.02*	. . .
	Fennel	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Globe artichokes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Leeks	2	0.1	0.05*	0.01*	0.01*	0.02*	. . .
	Rhubarb	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05	0.05*	0.01*	0.01*	0.02*	. . .
b)	Wild mushrooms	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES	3. PULSES
	Beans	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Lentils	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Peas	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Lupins	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS	4. OILSEEDS
	Linseed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Peanuts	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Poppy seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Sesame seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Sunflower seed (with shell)	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Rape seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Soya bean	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Mustard seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Cotton seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Hemp seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
	Others	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	. . .
5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES	5. POTATOES
	Early potatoes	0.05	0.02*	0.05*	0.01*	0.01*	0.1	. . .
	Ware potatoes	0.05	0.02*	0.05*	0.01*	0.01*	0.1	. . .
6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA	6. TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.05*	0.1*	0.02*	3	0.05*	. . .
7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)	7. HOPS (Dried)
	Hops (dried (including hop pellets & unconcentrated powder))	0.05*	0.05*	0.1*	0.02*	0.02*	150	. . .
8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS	8. CEREALS
	Wheat	0.02*	0.02*	0.05*	0.01*	0.01*	2	. . .
	Rye	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Barley	0.02*	0.02*	0.05*	0.01*	0.01*	2	. . .
	Sorghum	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Oats	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Triticale	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Maize	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Buckwheat	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Millet	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Rice¹	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	. . .
9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN	9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal²		0.01*		0.05			. . .
	Milk³ & Dairy produce⁴		0.01*		0.02			. . .
	Eggs⁵		0.01*		0.05*			. . .
10. SPICES	10. SPICES	10. SPICES	10. SPICES	10. SPICES	10. SPICES	10. SPICES	10. SPICES	10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices - others
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.	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.	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.	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.	Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
Key:	Key:	Key:	Key:	Key:	Key:	Key:	Key:	Key:
* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.	* Level at or about the limit of determination.
FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:	FOOTNOTES:

Signed

Dafydd Elis-Thomas — Presiding Officer — 2007-03-20

Jeff Rooker — Minister of State — 2007-03-21

Explanatory note

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

Footnotes

[^f00001]: S.I. 1972/1811 and, in the case of the National Assembly for Wales, S.I. 2005/2766.

[^f00002]: 1972 c.68.

[^f00003]: S.I. 2005/3286, as amended by S.I. 2006/985, S.I. 2006/1742 and S.I. 2006/2922.

[^f00004]: Directives 76/895, 86/362 and 90/642 were last amended by Commission Directive 2006/92/EC (OJ No. L311, 10.11.2006, p.31), Directive 86/363 was last amended by Commission Directive 2006/62/EC (OJ No. L206, 27.7.2006, p.27).

Editorial notes

[^key-db4aad01342cab5c70daaf7743dfa2ab]: Regulations revoked (1.11.2008) by The Pesticides (Maximum Residue Levels) (England and Wales) Regulations 2008 (S.I. 2008/2570), reg. 1(c), Sch. 2

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