Statutory Instruments

1997 No. 567

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1997

Made

4th March 1997

Laid before Parliament

5th March 1997

Coming into force

30th April 1997

The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, acting jointly in exercise of the powers conferred on them by the said section 2(2), and of all other powers enabling them in that behalf, hereby make the following Regulations:

Title, commencement and interpretation

1.-(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1997 and shall come into force on 30th April 1997.

(2) In these Regulations "the principal Regulations" means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994(3).

Amendment of the principal Regulations

2. The principal Regulations shall be amended in accordance with regulations 3 to 6 of these Regulations.

3. In Schedule 1 to the principal Regulations-

(a)there shall be inserted in column 1 in their appropriate alphabetically ordered positions the pesticides stated in column 1 of Schedule 1 to these Regulations and, in relation to each such pesticide, there shall be entered in column 2 the residues stated in column 2 of Schedule 1 to these Regulations opposite that pesticide;

(b)for the residues stated in column 2 opposite the pesticide Dicofol there shall be substituted the words "sum of P, P' and O, P' isomers".

4. In Part 1 of Schedule 2 to the principal Regulations-

(a)all of the maximum levels of the pesticide Diazinon per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Early potatoes, Ware potatoes, Meat, fats and preparations of meats, Milk and Dairy produce,

(b)all of the maximum levels of the pesticide Dicofol per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Apricots, Peaches (including nectarines and similar hybrids), Plums, Currants (red, black and white), Garlic and Cultivated mushrooms,

(c)all of the maximum levels of the pesticide Endosulfan per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Strawberries (other than wild), Blackberries, Currants (red, black and white), Gooseberries, Early potatoes and Ware potatoes, and

(d)all of the maximum levels of the pesticide Triazophos per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Garlic, Onions, Shallots, Brussels sprouts, Head cabbage, Early potatoes and Ware potatoes.

5. In Part 2 of Schedule 2 to the principal Regulations there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, references to each pesticide stated at the head of a column in Schedule 2 to these Regulations together with the figures stated below the statement of that pesticide so that those figures will appear opposite such groups of products or such individual products in Part 2 of Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 2 to these Regulations.

6. The maximum levels of pesticides per kilogramme of the individual products stated opposite the names of such products in Schedule 3 to these Regulations shall be substituted for the corresponding maximum levels specified for those products in Part 2 of Schedule 2 to the principal Regulations.

Angela Browning

Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food

3rd March 1997

Lindsay

Parliamentary Under Secretary of State, Scottish Office

4th March 1997

Regulation 3

SCHEDULE 1

Column 1	Column 2
Pesticide	Residues
Chlormequat	chlormequat
Disulfoton	sum of disulfoton, disulfoton sulphoxide and disulfoton sulphone expressed as disulfoton
Fenbutatin oxide	fenbutatin oxide
Fentin	fentin expressed as triphenyltin cation
Mecarbam	mecarbam
Phorate	sum of phorate, its osygen analogue and their sulfoxides and sulphones expressed as phorate
Propoxur	propoxur
Propyzamide	propyzamide
Triforine	triforine

Regulation 5

SCHEDULE 2

Group to which food belongs	Groups include the following products	Chlormequat	Diazinon	Dicofol	Disulfoton	Endosulfan	Fenbutatin Oxide	Fentin	Mecarbam
1. Fruit, fresh, dried or uncoooked, preserved by freezing not containing added sugar: nuts
(i)CITRUS FRUIT	Grapefruit	0.05*	0.5	2	0.02*	1	0.05*	2
	Lemons	0.05*	0.5	2	0.02*	1		0.05*	2
	Limes	0.05*	0.5	2	0.02*	1		0.05*	2
	Mandarins (incl clementines & similar hybrids)	0.05*	0.5	2	0.02*	1		0.05*	2
	Oranges	0.05*	0.5	2	0.02*	1		0.05*	2
	Pomelos	0.05*	0.5	2	0.02*	1		0.05*	2
	Others	0.05*	0.5	2	0.02*	1		0.05*	2
(ii)TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Brazil nuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Cashew nuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Chestnuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Coconuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Hazelnuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Macadamia nuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Pecans	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Pine nuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Pistachios	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Walnuts	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Others	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
(iii)POME FRUIT
	Apples		0.5	1	0.02*	1	2	0.05*	0.05*
	Pears	3	0.5	1	0.02*	1	2	0.05*	0.05*
	Quinces	0.05*	0.5	1	0.02*	1	2	0.05*	0.05*
	Others	0.05*	0.5	1	0.02*	1	2	0.05*	0.05*
(iv)STONE FRUIT
	Apricots	0.05*	0.5		0.02*	1		0.05*	0.05*
	Cherries	0.05*	0.5		0.02*	1		0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.5		0.02*	1		0.05*	0.05*
	Plums	0.05*	0.5		0.02*	1		0.05*	0.05*
	Others	0.05*	0.5		0.02*	1		0.05*	0.05*
(v)BERRIES AND SMALL FRUIT
	(a)Table & wine grapes
	Table grapes	1	0.5	1	0.02*	1	2	0.05*	0.05*
	Wine grapes	1	0.5	1	0.02*	1	2	0.05*	0.05*
	(b)Strawberries (other than wild)		0.5	2				0.05*	0.05*
	(c)Cane Fruit (other than wild)
	Blackberries	0.05*	0.5	0.02*	0.02*		0.05*	0.05*	0.05*
	Dewberries	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Loganberries	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Raspberries	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	(d)Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.2	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Cranberries	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.05*	0.2		0.02*		0.05*	0.05*	0.05*
	Gooseberries	0.05*	0.2	0.02*	0.02*		0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	(e)Wild berries & wild fruit	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
(vi)MISCELLANEOUS FRUIT
	Avocados	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Bananas	0.05*	0.5	2	0.02*			0.05*	0.05*
	Dates	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Figs	0.05*	0.02*		0.02*	0.05*	0.05*	0.05*	0.05*
	Kiwi fruit	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Kumquats	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Litchis	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Mangoes	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Olives	0.1*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Passion fruit	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Pineapples	0.05*	0.02*	0.02*		0.05*	0.05*	0.05*	0.05*
	Pomegranates	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i)ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.5	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Carrots	0.05*	0.5	0.02*		0.2	0.05*	0.05*	0.05*
	Celeriac	0.05*	0.5	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Horseradish	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Parsnips	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
	Parsley root	0.05*	0.02*	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Radishes	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Salsify	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Sweet potatoes	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Swedes	0.05*	0.5	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Turnips	0.05*	0.5	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Yams	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
(ii)BULB VEGETABLES
	Garlic	0.05*	0.5		0.02*	0.05*	0.05*	0.05*	0.05*
	Onions	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Shallots	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Spring onions	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
(iii)FRUITING VEGETABLES
	(a)Solanacea
	Tomatoes		0.5	0.5	0.02*	1		0.05*	0.05*
	Peppers	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	Aubergines	0.05*	0.5	0.02*	0.02*	1		0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1		0.05*	0.05*
	(b)Cucurbits-edible peel
	Cucumbers	0.05*	0.5	0.5	0.02*	1	0.5*	0.05*	0.05*
	Gherkins	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	Courgettes	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	Others	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	(c)Cucurbits-inedible peel
	Melons	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	Squashes	0.05*	0.5	0.5		1		0.05*	0.05*
	Watermelons	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	Others	0.05*	0.5	0.5	0.02*	1		0.05*	0.05*
	(d)Sweet corn
0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
(iv)BRASSICA VEGETABLES
	(a)Flowering Brassicas
	Broccoli	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
	Cauliflower	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	(b)Head Brassicas
	Brussels sprouts	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
	Head cabbage	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	(c)Leafy Brassicas
	Chinese cabbage	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Kale	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	(d)Kohlrabi	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
(v)LEAF VEGETABLES AND FRESH HERBS
	(a)Lettuce & similar
	Cress	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Lamb's lettuce	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Lettuce	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Scarole	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	(b)Spinach & similar
	Spinach	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	(c)Watercress	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	(d)Witloof	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	(e)Herbs
	Chervil	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
	Chives	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
	Parsley	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
	Celery leaves	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*		0.05*	0.05*	0.05*	0.05*
(vi)LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.5	0.5		1		0.05*	0.05*
	Beans (without pods)		0.5	0.5		1		0.05*	0.05*
	Peas (with pods)		0.5	0.5		1	0.05*	0.05*	0.05*
	Peas (without pods)		0.5	0.5	0.02*	1	0.05*	0.05*	0.05*
	Others	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
(vii)STEM VEGETABLES
	Asparagus	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Cardoons	0.05*	0.02*	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Celery	0.05*	0.5	0.02*		1	0.05*	0.05*	0.05*
	Fennel	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Globe artichokes	0.05*	0.5		0.02*	1	0.05*	0.05*	0.05*
	Leeks	0.05*	0.5	0.02*	0.02*	1	0.05*	0.05*	0.05*
	Rhubarb	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
(viii)FUNGI
	(a)Cultivated mushrooms		0.5		0.02*	1	0.05*	0.05*	0.05*
	(b)Wild mushrooms	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.05*				0.05*	0.05*	0.05*	0.05*
	Lentils	0.05*		0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Peas	0.05*		0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*		0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed		0.05*	0.05*	0.02*		0.05*	0.05*	0.05*
	Peanuts	0.1*		0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Poppy seed	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Sesame seed	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
	Sunflower seed	0.1*		0.05*	0.02*		0.05*	0.05*	0.05*
	Rape seed		0.05*	0.05*	0.02*		0.05*	0.05*	0.05*
	Soya bean	0.1*	0.05*	0.05*	0.02*		0.05*	0.05*	0.05*
	Mustard seed	0.1*	0.05*	0.05*	0.02*		0.05*	0.05*	0.05*
	Cotton seed			0.1	0.05	0.3		0.05*	0.05*
	Others	0.1*	0.05*	0.05*	0.02*	0.1*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes			0.02*			0.05*	0.1	0.05*
	Ware potatoes			0.02*			0.05*	0.1	0.05*
6. TEA
	(black tea, processed from the leaves of Camellia sinensis)	0.1*	0.05*		0.05*		0.1*	0.1*	0.05*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*		50				0.5	0.1*

Group to which food belongs	Groups include the following products	Phorate	Propoxur	Propyzamide	Triazophos	Triforine
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i)CITRUS FRUIT
	Grapefruit	0.05*	3	0.02*		0.05*
	Lemons	0.05*	3	0.02*		0.05*
	Limes	0.05*	3	0.02*		0.05*
	Mandarins (incl clementines & similar hybrids)	0.05*	3	0.02*		0.05*
	Oranges	0.05*	3	0.02*		0.05*
	Pomelos	0.05*	3	0.02*		0.05*
	Others	0.05*	3	0.02*		0.05*
(ii)TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*
	Brazil nuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Cashew nuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Chestnuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Coconuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Hazelnuts	0.05*	0.05*	0.02*		0.05*
	Macadamia nuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Pecans	0.05*	0.05*	0.02*	0.02*	0.05*
	Pine nuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Pistachios	0.05*	0.05*	0.02*		0.05*
	Walnuts	0.05*	0.05*	0.02*	0.02*	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
(iii)POME FRUIT
	Apples	0.05*	3	0.02*		2
	Pears	0.05*	3	0.02*		2
	Quinces	0.05*	3	0.02*		2
	Others	0.05*	3	0.02*		2
(iv)STONE FRUIT
	Apricots	0.05*	3	0.02*
	Cherries	0.05*	3	0.02*	0.02*	2
	Peaches (incl nectarines & similar hybrids)	0.05*	3	0.02*
	Plums	0.05*	3	0.02*	0.02*	1
	Others	0.05*	3	0.02*	0.02*	0.05*
(v)BERRIES AND SMALL FRUIT
	(a)Table & wine grapes
	Table grapes	0.05*	3	0.02*	0.02*
	Wine grapes	0.05*	3	0.02*	0.02*
	(b)Strawberries (other than wild)		3
	(c)Cane Fruit (other than wild)
	Blackberries	0.05*	3	0.02*	0.02*	0.05*
	Dewberries	0.05*	0.05*	0.02*	0.02*	0.05*
	Loganberries	0.05*	0.05*	0.02*	0.02*	0.05*
	Raspberries	0.05*	3	0.02*	0.02*	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
	(d)Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.02*	0.05*
	Cranberries	0.05*	0.05*	0.02*	0.02*	0.05*
	Currants (red, black & white)	0.05*	0.2		0.02*	2
	Gooseberries	0.05*	0.2		0.02*	2
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
	(e)Wild berries & wild fruit	0.05*	0.05*	0.02*	0.02*	0.05*
(vi)MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.02*	0.05*
	Bananas	0.05*	0.05*	0.02*	0.02*	0.05*
	Dates	0.05*	0.05*	0.02*	0.02*	0.05*
	Figs	0.05*	0.05*	0.02*	0.02*	0.05*
	Kiwi fruit	0.05*	0.05*	0.02*	0.02*	0.05*
	Kumquats	0.05*	0.05*	0.02*	0.02*	0.05*
	Litchis	0.05*	0.05*	0.02*	0.02*	0.05*
	Mangoes	0.05*	0.05*	0.02*	0.02*	0.05*
	Olives	0.05*	3	0.02*		0.05*
	Passion fruit	0.05*	0.05*	0.02*	0.02*	0.05*
	Pineapples	0.05*	0.05*	0.02*	0.02*	0.05*
	Pomegranates	0.05*	0.05*	0.02*	0.02*	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i)ROOT AND TUBER VEGETABLES
	Beetroot		3	0.02*		0.05*
	Carrots		0.05*	0.02*	1	0.05*
	Celeriac	0.05*	3	0.02*		0.05*
	Horseradish	0.05*	0.05*	0.02*	0.02*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.02*	0.05*
	Parsnips		0.05*	0.02*	1	0.05*
	Parsley root	0.05*	0.05*	0.02*	0.02*	0.05*
	Radishes	0.05*	0.05*	0.02*	0.02*	0.05*
	Salsify	0.05*	0.05*	0.02*	0.02*	0.05*
	Sweet potatoes	0.05*	0.05*	0.02*	0.02*	0.05*
	Swedes	0.05*	0.05*	0.02*	0.02*
	Turnips	0.05*	0.05*	0.02*	0.02*	0.05*
	Yams	0.05*	0.05*	0.02*	0.02*	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
(ii)BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*
	Onions	0.05*	0.05*	0.02*
	Shallots	0.05*	0.05*	0.02*
	Spring onions	0.05*	0.05*	0.02*	0.02*
	Others	0.05*	0.05*	0.02*	0.02*
(iii)FRUITING VEGETABLES
	(a)Solanacea
	Tomatoes			0.02*	0.02*
	Peppers		3	0.02*	0.02*
	Aubergines		3	0.02*	0.02*
	Others		3	0.02*	0.02*
	(b)Cucurbits-edible peel
	Cucumbers	0.05*		0.02*		0.5
	Gherkins		3	0.02*		0.5
	Courgettes			0.02*		0.5
	Others		3	0.02*		0.5
	(c)Cucurbits-inedible peel
	Melons	0.05*	3	0.02*
	Squashes	0.05*	3	0.02*
	Watermelons	0.05*	3	0.02*
	Others	0.05*	3	0.02*
	(d)Sweet corn		0.05*	0.02*	0.02*	0.05*
(iv)BRASSICA VEGETABLES
	(a)Flowering Brassicas
	Broccoli		3	0.02*
	Cauliflower		3	0.02*
	Others		3	0.02*
	(b)Head Brassicas
	Brussels sprouts		3	0.02*
	Head cabbage		3
	Others		3	0.02*
	(c)Leafy Brassicas
	Chinese cabbage		3	0.02*
	Kale		3	0.02*
	Others		3	0.02*
	(d)Kohlrabi	0.05*	3	0.02*	0.02*
(v)LEAF VEGETABLES AND FRESH HERBS
	(a)Lettuce & similar
	Cress		0.05*		0.02*
	Lamb's lettuce		3		0.02*	0.05*
	Lettuce		3		0.02*	0.05*
	Scarole		3		0.02*	0.05*
	Others		3		0.02*	0.05*
	(b)Spinach & similar
	Spinach	0.05*	3	0.02*	0.02*
	Beet leaves (chard)	0.05*	3	0.02*	0.02*	0.05*
	Others	0.05*	3	0.02*	0.02*	0.05*
	(c)Watercress	0.05*	0.05*	0.02*	0.02*	0.05*
	(d)Witloof	0.05*	0.05*	0.02*	0.02*	0.05*
	(e)Herbs
	Chervil		3		0.02*	0.05*
	Chives		3		0.02*	0.05*
	Parsley		3		0.02*
	Celery leaves		3		0.02*	0.05*
	Others		3		0.02*	0.05*
(vi)LEGUME VEGETABLES (fresh)
	Beans (with pods)		3
	Beans (without pods)		0.05*
	Peas (with pods)		3	0.02*
	Peas (without pods)		0.05*	0.02*
	Others		0.05*	0.02*	0.02*
(vii)STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*
	Cardoons	0.05*	3	0.02*	0.02*	0.05*
	Celery		3	0.02*
	Fennel	0.05*	3	0.02*		0.05*
	Globe artichokes	0.05*	3
	Leeks	0.05*	1	0.02*
	Rhubarb	0.05*	0.05*	0.02*		0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
(viii)FUNGI
	(a)Cultivated mushrooms	0.05*	0.05*	0.02*	0.02*	0.05*
	(b)Wild mushrooms	0.05*	0.05*	0.02*	0.02*	0.05*
3. PULSES
	Beans		0.05*	0.02*	0.02*	0.05*
	Lentils	0.05*	0.05*	0.02*	0.02*	0.05*
	Peas	0.05*	0.05*	0.02*	0.02*	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
4. OILSEEDS
	Linseed		0.05*	0.05*		0.05*
	Peanuts	0.1	0.05*		0.02*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.02*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.02*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.02*	0.05*
	Rape seed		0.05*			0.05*
	Soya bean	0.05*	0.05*	0.02*	0.02*	0.05*
	Mustard seed	0.05*	0.05*	0.02*		0.05*
	Cotton seed	0.05*	0.05*		0.1	0.05*
	Others	0.05*	0.05*	0.02*	0.02*	0.05*
5. POTATOES
	Early potatoes		0.05*	0.02*		0.05*
	Ware potatoes		0.05*	0.02*		0.05*
6. TEA
	(black tea, processed from the leaves of Camellia sinensis)	0.1*	0.1*	0.05*	0.05*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*		0.05*	3	0

Group to which food belongs	Groups include the following products	Chlormequat	Diazinon	Dicofol	Disulfoton	Endosulfan	Fenbutatin Oxide	Fentin	Mecarbam
8. CEREALS
	Wheat	2	0.05	0.02*	0.1	0.1	0.05*	0.05*	0.05*
	Rye	2	0.05	0.02*	0.02*	0.1	0.05*	0.05*	0.05*
	Barley	2	0.05	0.02*	0.2	0.1	0.05*	0.05*	0.05*
	Sorghum	0.05*	0.05	0.02*	0.2	0.05*	0.05*	0.05*	0.05*
	Oats	5	0.05	0.02*	0.02*	0.1	0.05*	0.05*	0.05*
	Triticale	2	0.05	0.02*	0.02*	0.1	0.05*	0.05*	0.05*
	Maize		0.05	0.02*	0.02*	0.2	0.05*	0.05*	0.05*
	Buckwheat	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Millet	0.05*	0.02*	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Rice^a	0.05*	0.05	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
	Other cereals^a	0.05*	0.05	0.02*	0.02*	0.05*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat^a			0.5^a	0.02*	0.1^a	0.05*	0.05*
				0.1^a
				0.05*^a
				1^a
	Milk^aand Dairy produce^a			0.02	0.02	0.004	0.05*	0.05*
	Eggs^a			0.05*	0.02*		0.05*	0.05*

Group to which food belongs	Groups include the following products	Phorate	Propoxur	Propyzamide	Triazophos	Triforine

^a Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
^b Other cereals do not include rice.
^c 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.
^d These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
^e 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.
^f Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
^g Poultry meat only.
^h Other than poultry meat.
ⁱ Meat of cattle, sheep and goats.
^j Other than meat or liver of cattle, sheep and goats, and poultry meat.
^l Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol (PP'-FW152), expressed as dicofol.
^k Fat, liver and kidney.
^m Other than fat, liver and kidney.
ⁿ The residue definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.
^o Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.
8. CEREALS
	Wheat	0.05*	0.05*	0.02*		0.1
	Rye	0.05*	0.05*	0.02*		0.1
	Barley	0.05*	0.05*	0.02*		0.1
	Sorghum	0.05*	0.05*	0.02*	0.02*	0.05*
	Oats	0.05*	0.05*	0.02*		0.1
	Triticale	0.05*	0.05*	0.02*		0.1
	Maize		0.05*	0.02*		0.05*
	Buckwheat	0.05*	0.05*	0.02*	0.02*	0.05*
	Millet	0.05*	0.05*	0.02*	0.02*	0.05*
	Rice^a	0.05*	0.05*	0.02*	0.02*	0.05*
	Other cereals^b	0.05*	0.05*	0.02*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat^c	0.05*	0.05*	0.05*^kⁿ	0.01*^h	0.05*
				0.02*^mⁿ
	Milk^dand Dairy produce^e	0.02*	0.05*	0.01*ⁿ	0.01*	0.05*
	Eggs^f	0.05*	0.05*	0.02*ⁿ		0.05*

Regulation 6

SCHEDULE 3

Product	Carbendazin	Fenarimol	Glyphosate	Iprodione
Bananas		0.3(4)
Courgettes	0.3(5)
Rhubarb	2.0(6)			0.2(7)
Soya bean			20(8)

Explanatory Note

(This note is not part of the Regulations)

These Regulations, which do not extend to Northern Ireland, are made under section 2(2) of the European Communities Act 1972 and amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 ("the principal Regulations") (S.I. 1994/1985, amended by S.I. 1995/1483 and 1996/1487).

The Regulations specify maximum levels of pesticides residues which may be left in crops, food and feeding stuffs in implementation of Council Directives 96/32/EC (OJ No. L144, 18.6.96, p. 12) and 96/33/EC (OJ No. L144, 18.6.96, p. 35) which set Community maximum residue levels for the pesticides concerned for the first time (regulations 3 and 5) or replace Community maximum residue levels which have been set previously (regulation 6).

Additionally, the Regulations remove certain maximum levels which were included in Part I of Schedule 2 to the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum residue levels now included in Part 2 of that Schedule (regulation 4).

Maximum levels in these Regulations which are followed by * will, when inserted into Part 2 of Schedule 2 to the principal Regulations, connect with the explanation of that symbol given there.

A compliance cost assessment has been prepared and a copy has been placed in the library of each House of Parliament. Copies of the compliance cost assessment can be obtained from the Pesticides Safety Directorate of the Ministry of Agriculture, Fisheries and Food, Room 312, Mallard House, Kings Pool, 3 Peasholme Green, York YO1 2PX.

(1)

S.I. 1972/1811.

(2)

1972 c. 68.

(3)

S.I. 1994/1985, amended by S.I. 1995/1483 and 1996/1487.

(4)

See under the group "1(vi). MISCELLANEOUS FRUIT" in Schedule 2 to S.I. 1995/1483.

(5)

See under the group "2(iii)(b). FRUITING VEGETABLES" in Schedule 2 to S.I. 1995/1483.

(6)

See under the group "2(vii). STEM VEGETABLES" in Schedule 2 to S.I. 1995/1483.

(7)

See under the group "2(vii). STEM VEGETABLES" in Part II of Schedule 2 to S.I. 1994/1985.

(8)

See under the group "4. OILSEEDS" in Part II of Schedule 2 to S.I. 1994/1985.

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