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2002 No. 1767

AGRICULTURE

PESTICIDES, ENGLAND AND WALES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2002

  Made 10th July 2002 
  Laid before Parliament 11th July 2002 
  Coming into force 1st September 2002 

The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, acting jointly (the National Assembly for Wales acting in relation to Wales only), being 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, in exercise of the powers conferred on them by that section make the following Regulations:

Title, commencement and extent
     1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2002; they extend to England and Wales only, and shall come into force on 1st September 2002.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999
     2.  - (1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999[3] shall be amended in accordance with this regulation.

    (2) In regulation 2(1), for the definition of the Residues Directives there shall be substituted the following definition:

    (3) In Schedule 1 there shall be inserted at the appropriate place to preserve the alphabetical ordering in columns 1 and 2 the following:

Column 1 Column 2
Pesticide Residues
Azimsulfuron azimsulfuron
Fluroxypyr fluroxypyr and its esters expressed as fluroxypyr
Prohexadione prohexadione and its salts expressed as prohexadione
Flupyrsulfuron-methyl flupyrsulfuron-methyl
Pymetrozine pymetrozine

    (4) In Part 1 of Schedule 2, the column for the pesticide Tecnazene shall be deleted on 1st January 2003.

    (5) In Part 2 of Schedule 2, in the relevant columns for the pesticides mentioned below, the maximum residue levels shall be substituted as follows - 

    (6) In Part 2 of Schedule 2 - 



Signed on behalf of the National Assembly for Wales


D. Elis Thomas
Presiding Officer National Assembly for Wales

24th June 2002


Whitty
Parliamentary Under Secretary of State Department for Environment, Food and Rural Affairs

10th July 2002



SCHEDULE
Regulation 2 (6)

Group to which food belongs Groups include the following products Amitraz Azoxystrobin Flupyrsulfuron-methyl Lambda-cyhalothrin Pymetrozine
     1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
     Grapefruit 0.05* 1 0.02* 0.1 0.3
     Lemons 0.05* 1 0.02* 0.02* 0.3
     Limes 0.05* 1 0.02* 0.02* 0.3
     Mandarins (inc clementines & similar hybrids) 0.05* 1 0.02* 0.02* 0.3
     Oranges 0.05* 1 0.02* 0.1 0.3
     Pomelos 0.05* 1 0.02* 0.1 0.3
     Others 0.05* 1 0.02* 0.02* 0.3
ii) TREE NUTS (shelled or unshelled)
     Almonds 0.05* 0.1* 0.02* 0.05* 0.02*
     Brazil nuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Cashew nuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Chestnuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Coconuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Hazelnuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Macadamia nuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Pecans 0.05* 0.1* 0.02* 0.05* 0.02*
     Pine nuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Pistachios 0.05* 0.1* 0.02* 0.05* 0.02*
     Walnuts 0.05* 0.1* 0.02* 0.05* 0.02*
     Others 0.05* 0.1* 0.02* 0.05* 0.02*
iii) POME FRUIT
     Apples 0.5 0.05* 0.02* 0.1 0.02*
     Pears 0.5 0.05* 0.02* 0.1 0.02*
     Quinces 0.5 0.05* 0.02* 0.1 0.02*
     Others 0.5 0.05* 0.02* 0.1 0.02*
iv) STONE FRUIT
     Apricots 0.05* 0.05* 0.02* 0.2 0.05
     Cherries 0.05* 0.05* 0.02* 0.1 0.02*
     Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.2 0.05
     Plums 0.05* 0.05* 0.02* 0.1 0.02*
     Others 0.05* 0.05* 0.02* 0.1 0.02*
v) BERRIES AND SMALL FRUIT
     a) Table & wine grapes

                         
     Table grapes 0.05* 2 0.02* 0.2 0.02*
     Wine grapes 0.05* 2 0.02* 0.2 0.02*
     b) Strawberries (other than wild)

 0.05* 2 0.02* 0.5 0.02*
     c) Cane Fruit (other than wild)

                         
     Blackberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Dewberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Loganberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Raspberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
     d) Other small fruit & berries (other than wild)

                         
     Bilberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Cranberries 0.05* 0.05* 0.02* 0.02* 0.02*
     Currants (red, black & white) 0.05* 0.05* 0.02* 0.1 0.02*
     Gooseberries 0.05* 0.05* 0.02* 0.1 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
     e) Wild berries & wild fruit

 0.05* 0.05* 0.02* 0.2 0.02*
vi) MISCELLANEOUS FRUIT
     Avocados 0.05* 0.05* 0.02* 0.02* 0.02*
     Bananas 0.05* 2 0.02* 0.02* 0.02*
     Dates 0.05* 0.05* 0.02* 0.02* 0.02*
     Figs 0.05* 0.05* 0.02* 0.02* 0.02*
     Kiwi fruit 0.05* 0.05* 0.02* 0.02* 0.02*
     Kumquats 0.05* 0.05* 0.02* 0.02* 0.02*
     Litchis 0.05* 0.05* 0.02* 0.02* 0.02*
     Mangoes 0.05* 0.05* 0.02* 0.02* 0.02*
     Olives 0.05* 0.05* 0.02* 0.02* 0.02*
     Passion fruit 0.05* 0.05* 0.02* 0.02* 0.02*
     Pineapple 0.05* 0.05* 0.02* 0.02* 0.02*
     Pomegranates 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
     2. Vegetables, fresh or uncooked, frozen or dry
    
i) ROOT AND TUBER VEGETABLES
     Beetroot 0.05* 0.05* 0.02* 0.02* 0.02*
     Carrots 0.05* 0.2 0.02* 0.02* 0.02*
     Celeriac 0.05* 0.05* 0.02* 0.1 0.02*
     Horseradish 0.05* 0.2 0.02* 0.02* 0.02*
     Jerusalem artichokes 0.05* 0.05* 0.02* 0.02* 0.02*
     Parsnips 0.05* 0.2 0.02* 0.02* 0.02*
     Parsley root 0.05* 0.2 0.02* 0.02* 0.02*
     Radishes 0.05* 0.05* 0.02* 0.1 0.02*
     Salsify 0.05* 0.2 0.02* 0.02* 0.02*
     Sweet potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
     Swedes 0.05* 0.05* 0.02* 0.02* 0.02*
     Turnips 0.05* 0.05* 0.02* 0.02* 0.02*
     Yams 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
ii) BULB VEGETABLES
     Garlic 0.05* 0.05* 0.02* 0.02* 0.02*
     Onions 0.05* 0.05* 0.02* 0.02* 0.02*
     Shallots 0.05* 0.05* 0.02* 0.02* 0.02*
     Spring onions 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
iii) FRUITING VEGETABLES
     a) Solanacea

                         
     Tomatoes 0.5 2 0.02* 0.1 0.5
     Peppers 0.05* 2 0.02* 0.1 1
     Aubergines 0.5 2 0.02* 0.5 0.5
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
     b) Cucurbits-edible peel

                         
     Cucumbers 0.05* 1 0.02* 0.1 0.5
     Gherkins 0.05* 1 0.02* 0.1 0.5
     Courgettes 0.05* 1 0.02* 0.1 0.5
     Others 0.05* 1 0.02* 0.1 0.5
     c) Cucurbits-inedible peel

                         
     Melons 0.05* 0.5 0.02* 0.05 0.2
     Squashes 0.05* 0.5 0.02* 0.05 0.2
     Watermelons 0.05* 0.5 0.02* 0.05 0.2
     Others 0.05* 0.5 0.02* 0.05 0.2
     d) Sweet corn

 0.05* 0.05* 0.02* 0.02* 0.02*
iv) BRASSICA VEGETABLES
     a) Flowering Brassicas

                         
     Broccoli (including Calabrese) 0.05* 0.05* 0.02* 0.1 0.02*
     Cauliflower 0.05* 0.05* 0.02* 0.1 0.02*
     Others 0.05* 0.05* 0.02* 0.1 0.02*
     b) Head Brassicas

                         
     Brussels sprouts 0.05* 0.05* 0.02* 0.05 0.02*
     Head cabbage 0.05* 0.05* 0.02* 0.2 0.05
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
     c) Leafy Brassicas

                         
     Chinese cabbage 0.05* 0.05* 0.02* 0.02* 0.02*
     Kale 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
d) Kohlrabi

 0.05* 0.05* 0.02* 0.02* 0.02*  
v) LEAF VEGETABLES AND FRESH HERBS
     a) Lettuce & similar

                         
     Cress 0.05* 3 0.02* 1 1
     Lamb's lettuce 0.05* 3 0.02* 1 1
     Lettuce 0.05* 3 0.02* 1 1
     Scarole (broad-leaf endive) 0.05* 3 0.02* 1 1
     Others 0.05* 3 0.02* 1 1
     b) Spinach & similar

                         
     Spinach 0.05* 0.05* 0.02* 0.5 0.02*
     Beet leaves (chard) 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
  c) Watercress 0.05* 0.05* 0.02* 0.02* 0.02*
     d) Witloof

 0.05* 0.2 0.02* 0.02* 0.02*
     e) Herbs

                         
     Chervil 0.05* 0.05* 0.02* 1 1
     Chives 0.05* 0.05* 0.02* 1 1
     Parsley 0.05* 0.05* 0.02* 1 1
     Celery leaves 0.05* 0.05* 0.02* 1 1
     Others 0.05* 0.05* 0.02* 1 1
vi) LEGUME VEGETABLES (fresh)
     Beans (with pods) 0.05* 1 0.02* 0.2 0.02*
     Beans (without pods) 0.05* 0.05* 0.02* 0.02* 0.02*
     Peas (with pods) 0.05* 0.5 0.02* 0.2 0.02*
     Peas (without pods) 0.05* 0.2 0.02* 0.2 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
vii) STEM VEGETABLES
     Asparagus 0.05* 0.05* 0.02* 0.02* 0.02*
     Cardoons 0.05* 0.05* 0.02* 0.02* 0.02*
     Celery 0.05* 5 0.02* 0.3 0.02*
     Fennel 0.05* 0.05* 0.02* 0.02* 0.02*
     Globe artichokes 0.05* 1 0.02* 0.02* 0.02*
     Leeks 0.05* 0.1 0.02* 0.02* 0.02*
     Rhubarb 0.05* 0.05* 0.02* 0.02* 0.02*
     Others 0.05* 0.05* 0.02* 0.02* 0.02*
viii) FUNGI
     a) Cultivated mushrooms

 0.05* 0.05* 0.02* 0.02* 0.02*
     b) Wild mushrooms

 0.05* 0.05* 0.02* 0.5 0.02*
     3. Pulses
     Beans 0.05* 0.1 0.02* 0.02* 0.02*
     Lentils 0.05* 0.1 0.02* 0.02* 0.02*
     Peas 0.05* 0.1 0.02* 0.02* 0.02*
     Others 0.05* 0.1 0.02* 0.02* 0.02*
     4. Oilseeds
     Linseed 0.05* 0.05* 0.05* 0.02* 0.02*
     Peanuts 0.05* 0.05* 0.05* 0.02* 0.02*
     Poppy seed 0.05* 0.05* 0.05* 0.02* 0.02*
     Sesame seed 0.05* 0.05* 0.05* 0.02* 0.02*
     Sunflower seed 0.05* 0.05* 0.05* 0.02* 0.02*
     Rape seed 0.05* 0.05* 0.05* 0.02* 0.02*
     Soya bean 0.05* 0.05* 0.05* 0.02* 0.02*
     Mustard seed 0.05* 0.05* 0.05* 0.02* 0.02*
     Cotton seed 1 0.05* 0.05* 0.02* 0.05
     Others 0.05* 0.05* 0.05* 0.02* 0.02*
     5. Potatoes
     Early potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
     Ware potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
     6. Tea
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.05* 1 0.1*
     7. Hops (dried)
     including hop pellets & unconcentrated powder 20 20 0.05* 10 5

Group to which food belongs Groups include the following products Flupyrsulfuron-methyl Pymetrozine
     8. Cereals
    
     Wheat 0.02* 0.02*
     Rye 0.02* 0.02*
     Barley 0.02* 0.02*
     Sorghum 0.02* 0.02*
     Oats 0.02* 0.02*
     Triticale 0.02* 0.02*
     Maize 0.02* 0.02*
     Buckwheat 0.02* 0.02*
     Millet 0.02* 0.02*
     Rice (1) 0.02* 0.02*
     Other Cereals (2) 0.02* 0.02*
     9. Products of animal origin
     Meat, fat & preparations of meat (3)      0.01*
     Milk (4) & Dairy produce (5)      0.01*
     Eggs (6) (7)      0.01*


EXPLANATORY NOTE

(This note is not part of the Order)


These Regulations, which extend to England and Wales only, are made under section 2(2) of the European Communities Act 1972 and further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999 (S.I.1999/3483).

The Regulations specify maximum levels which crops, food and feeding stuffs may contain in implementation of Commission Directives 2002/5/EC and 2002/23/EC. New columns of pesticide are added to Part 2 Schedule 2 of the 1999 Regulations for the residues of Flupyrsulfuron-methyl and Pymetrozine (regulation 2(6)(a)). Complete revised columns for the residues of pesticides Amitraz, Azoxystrobin and Lambda-cyhalothrin have been substituted for existing columns in Part 2 Schedule 2 (regulation 2(6)(b)).

Regulation 2(3) adds the names of further pesticide residue substances to Schedule 1.

Other minor alterations to implement changes of pesticide residue for other pesticides, namely Acephate, Chlorothalonil, Cypermethrin, Ethephon, Fenbutatin Oxide, Kresoxim-methyl and Metalaxyl, are made to specified products in regulation 2(5).

The definition of "the Residues Directives" is updated to take account of the Directives being implemented (regulation 2(2)).

Notes:

 [1] 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.back

[2] 1972 c. 68.back

[3] S.I. 1999/3483 as amended by S.I. 2001/1113, S.I. 2001/2420 and S.I. 2001/3834.back

[4] OJ No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2002/23/EC (OJ No. L64, 7.03.02, p. 13).back

[5] OJ No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2002/23/EC.back

[6] OJ No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2002/23/EC.back


ISBN 0 11 042512 X


  Prepared 23 July 2002

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