The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

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United Kingdom Statutory Instruments

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2002 No. 2723
AGRICULTURE, ENGLAND AND WALES
PESTICIDES, ENGLAND AND WALES
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

	Made	31st October 2002
	Laid before Parliament	1st November 2002
	Coming into force	30th November 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) (No. 2) Regulations 2002; they extend to England and Wales only, and shall come into force on 30th November 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) For paragraph (b) of regulation 6 there shall be substituted the following paragraph -

(4) In Schedule 1 there shall be inserted at the appropriate places in columns 1 and 2 the following entries (the entries for Dimethoate and Quintozene being substituted for the existing ones):

Column 1 Column 2

Pesticide Residues

Bentazone Bentazone (sum of bentazone and conjugates 6-OH-and 8-OH-bentazone expressed as bentazone)

Dimethoate Dimethoate (sum of dimethoate and omethoate expressed as dimethoate)

Formothion Formothion

Lindane Lindane (Hexachloro-cylohexane [gamma])

Metsulfuron methyl Metsulfuron methyl

Oxydemeton methyl Oxydemeton methyl (sum of oxydemeton methyl and demeton-S-methylsulfone expressed as oxydemeton methyl)

Pyridate Pyridate (sum of pyridate, its hydrolysis product CL 9673 (6-chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate)

Quintozene Quintozene (sum of quintozene, and pentachloroaniline expressed as quintozene

(5) In Part I of Schedule 2 the following pesticide columns together with any residue level inserted under the respective columns shall be deleted -

(6) For Part 2 of Schedule 2 there shall be substituted the Schedule to these Regulations.

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

SCHEDULERegulation 2(6)

Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & dieldrin	Aminotriazole (Amitrole)	Amitraz	Aramite	Atrazine	Azimsulfuron	Azinphos-ethyl	Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Lemons	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Limes	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Mandarins (incl clementines & similar hybrids)	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Oranges	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Pomelos	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Others	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Brazil nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Cashew nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Chestnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Coconuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Hazelnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Macadamia nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pecans	0.02*	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pine nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pistachios	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Walnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
iii) POME FRUIT
	Apples	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Pears	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Quincles	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cherries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Plums	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Wine grapes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
b)	Strawberries (other than wild)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Dewberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Loganberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Raspberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cranberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Currants (red, black & white)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Gooseberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
e)	Wild berries & wild fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Bananas	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Dates	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Figs	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kumquats	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Litchis	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Mangoes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Papaya	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Passion fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Pineapples	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Pomegranates	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Carrots	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Celeriac	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Horseradish	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Jerusalem artichokes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Parsnips	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Parsley root	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Radishes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Salsify	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Sweet potatoes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Swedes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Turnips	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Yams	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Onions	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Shallots	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Spring onions	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	2
	Peppers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Chilli peppers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Aubergines	0.5	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	2
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Gherkins	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Courgettes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
c)	Cucurbits-inedible peel
	Melons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Squashes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Watermelons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
d)	Sweet corn	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	2	0.05*		0.05*	0.05*⁰⁰²	0.01*	0.1*	0.02*	0.05*⁰⁰²	0.05*
	Cauliflower	2	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	2	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Head cabbage	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kale	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Kohlrabi	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Lamb's lettuce	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Lettuce	1	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Scarole	0.02*	0.05*		0.05*	0.05*⁰⁰³	0.01*⁰⁰³	0.1*	0.02*	0.05*⁰⁰³	3
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
b)	Spinach & similar
	Spinach	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
c)	Watercress	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Witloof	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
e)	Herbs
	Chervil	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Chives	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Parsley	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Celery leaves	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	3	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Beans (without pods)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Peas (with pods)	3	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Peas (without pods)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Others		0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
) STEM VEGETABLES
	Asparagus	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cardoons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Celery	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	5
	Fennel	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Globe artichokes	0.2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Leeks	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Rhubarb	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Wild mushrooms	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Lentils	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Peas	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
4. OILSEEDS
	Linseed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Peanuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Poppy seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Sesame seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Rape seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Soya bean	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Mustard seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Cotton seed	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.1*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.5		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Ware potatoes	0.02*	0.5		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.02	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.05*		0.1*	20	0.1*	0.1*	0.1*	0.1*	20

⁰⁰²Broccoli includes calabrese.

⁰⁰³Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Barban	Benalaxyl	Benfuracarb	Bentazone	Binapacryl	Biphenthrin	Bromophos-ethyl	Bromopro-pylate	Campheclor (Toxaphene)
					Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lemons	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Limes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Oranges	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pomelos	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Brazil nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cashew nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Chestnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Coconuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Hazelnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Macadamia nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pecans	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pine nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pistachios	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Walnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iii) POME FRUIT
	Apples	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pears	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Quincles	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cherries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Plums	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Wine grapes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Strawberries (other than wild)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Dewberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Loganberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Raspberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cranberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Currants (red, black & white)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Gooseberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
e)	Wild berries & wild fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Bananas	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Dates	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Figs	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kiwi fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kumquats	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Litchis	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Mangoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Olives (oil extract)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Papaya	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Passion fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pineapples	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pomegranates	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Carrots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celeriac	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Horseradish	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsnips	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsley root	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Radishes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Salsify	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sweet potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Swedes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Turnips	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Yams	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Onions	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Shallots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Spring onions	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Peppers	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Chilli peppers	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Aubergines	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Gherkins	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Courgettes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.1	0.05*	0.1*	0.05*		0.05*		0.1*
	Squashes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Watermelons	0.05*	0.1	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Sweet corn	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cauliflower	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Head cabbage	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kale	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	*		0.05*		0.1*
d)	Kohlrabi	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lamb's lettuce	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lettuce	0.05*	0.05	0.05*	0.1*	0.05*		0.05*		0.1*
	Scarole	0.05*⁰⁰⁵	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Watercress	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Witloof	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
e)	Herbs
	Chervil	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Chives	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsley	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celery leaves	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Beans (without pods)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peas (with pods)	0.05*	0.05*	0.05*	0.5	0.05*		0.05*		0.1*
	Peas (without pods)	0.05*	0.05*	0.05*	0.2	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cardoons	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celery	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Fennel	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Globe artichokes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Leeks	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Rhubarb	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Wild mushrooms	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
3. PULSES
	Beans	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lentils	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peas	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peanuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Poppy seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sesame seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sunflower seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Rape seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Soya bean	0.05*	0.05*	0.05*	0.1	0.05*		0.05*		0.1*
	Mustard seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cotton seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Ware potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1	0.1*	5	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	5	0.1*	0.1*		0.1*		0.1*

⁰⁰⁵Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

TD>Chives

Group to which food belongs	Groups include the following products	Captafol	Carbendazim	Carbofuran	Carbosulfan	Cartap	Chlorbenside	Chlorbufam
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.02*	5	0.3	0.05*		0.01*	0.05*
	Lemons	0.02*	5	0.3	0.05*		0.01*	0.05*
	Limes	0.02*	5	0.3	0.05*		0.01*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.02*	5	0.3	0.05*		0.01*	0.05*
	Oranges	0.02*	5	0.3	0.05*		0.01*	0.05*
	Pomelos	0.02*	5	0.3	0.05*		0.01*	0.05*
	Others	0.02*	5	0.3	0.05*		0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Brazil nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cashew nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chestnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Coconuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Hazelnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Macadamia nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pecans	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pine nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pistachios	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Walnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii) POME FRUIT
	Apples	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Pears	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Quincles	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	2	0.1*	0.05*		0.01*	0.05*
iv) STONE FRUIT
	Apricots	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Cherries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Plums	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Wine grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
b)	Strawberries (other than wild)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Dewberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Loganberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Raspberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cranberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Currants (red, black & white)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Gooseberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
e)	Wild berries & wild fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Bananas	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Dates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Figs	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kiwi fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kumquats	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Litchis	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Mangoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (table consumption)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (oil extract)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Papaya	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Passion fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pineapples	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pomegranates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Carrots	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Celeriac	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Horseradish	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Jerusalem artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsnips	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Parsley root	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Radishes	0.02*	0.1*	0.5	0.05*		0.01*	0.05*
	Salsify	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sweet potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Swedes	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Turnips	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Yams	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Onions	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Shallots	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Spring onions	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Peppers	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chilli peppers	0.02*	0.1*	0.1*			0.01*	0.05*
	Aubergines	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Gherkins	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Courgettes	0.02*	0.3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Squashes	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Watermelons	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
d)	Sweet corn	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Cauliflower	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Head cabbage	0.02*	3	0.1*	0.05*		0.01*	0.05*
	Others		3	0.1*	0.05*		0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kale	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Kohlrabi	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lamb's lettuce	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lettuce	0.02*	5	0.1*	0.05*		0.01*	0.05*
	Scarole	0.02*	0.1*	0.1*	0.05*		0.01*⁰⁰⁷	0.05*⁰⁰⁷
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
b)	Spinach & similar
	Spinach	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beet leaves (chard)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Watercress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Witloof	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
e)	Herbs
	Chervil	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsley	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery leaves	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cardoons	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Fennel	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Globe artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Leeks	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rhubarb	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	1	0.1*	0.05*		0.01*	0.05*
b)	Wild mushrooms	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
3. PULSES
	Beans	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Lentils	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peanuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Poppy seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sesame seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sunflower seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rape seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Soya bean	0.02*	0.2	0.1*	0.05*		0.01*	0.05*
	Mustard seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cotton seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Ware potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.2*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	10	1		0.1*	0.1*

⁰⁰⁷Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Chlordane	Chlorfenson	Chlormequat	Chlorobenzilate	Chlorothalonil	Chloroxuron	Chlorpyrifos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Lemons		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Limes		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Mandarins (incl clementines & similar hybrids)		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Oranges		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Pomelos		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Brazil nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cashew nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Chestnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Coconuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Hazelnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Macadamia nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pecans		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pine nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pistachios		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Walnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
iii) POME FRUIT
	Apples		0.01*	0.05*	0.02*	1	0.05*	0.5
	Pears		0.01*	0.5	0.02*	1	0.05*	0.5
	Quincles		0.01*	0.05*	0.02*	1	0.05*	0.5
	Others		0.01*	0.05*	0.02*	1	0.05*	0.5
iv) STONE FRUIT
	Apricots		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Cherries		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)		0.01*	0.05*	0.02*	1	0.05*	0.2
	Plums		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.01*	0.05*	0.02*	1	0.05*	0.5
	Wine grapes		0.01*	0.05*	0.02*	3	0.05*	0.5
b)	Strawberries (other than wild)		0.01*	0.05*	0.02*	3	0.05*	0.2
c)	Cane Fruit (other than wild)
	Blackberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Dewberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Loganberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Raspberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cranberries		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Currants (red, black & white)		0.01*	0.05*	0.02*	10	0.05*	1
	Gooseberries		0.01*	0.05*	0.02*	10	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Wild berries & wild fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Bananas		0.01*	0.05*	0.02*	0.2	0.05*	3
	Dates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Figs		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kiwi fruit		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Kumquats		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Litchis		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Mangoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (table consumption)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Olives (oil extract)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Papaya		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Passion fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pineapples		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pomegranates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Carrots		0.01*	0.05*	0.02*	1	0.05*	0.1
	Celeriac		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Horseradish		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Jerusalem artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsley root		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Radishes		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Salsify		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Sweet potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Swedes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Turnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Yams		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Onions		0.01*	0.05*	0.02*	0.5	0.05*	0.2
	Shallots		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Spring onions		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.01*	0.05*	0.02*	2	0.05*	0.5
	Peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Chilli peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Aubergines		0.01*	0.05*	0.02*	2	0.05*	0.5
	Others		0.01*	0.05*	0.02*	2	0.05*	0.5
b)	Cucurbits-edible peel
	Cucumbers		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Gherkins		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Courgettes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Squashes		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Watermelons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	1	0.05*	0.05*
d)	Sweet corn		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Cauliflower		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	3	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Head cabbage		0.01*	0.05*	0.02*	3	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage		0.01*	0.05*	0.02*	0.01*	0.05*	0.5
	Kale		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	05*
d)	Kohlrabi		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lamb's lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Scarole		0.01*⁰⁰⁹	0.05*	0.02*⁰⁰⁹	0.01*	0.05*⁰⁰⁹	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Spinach & similar
	Spinach		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beet leaves (chard)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Watercress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Witloof		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Herbs
	Chervil		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Chives		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Parsley		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Celery leaves		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	5	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beans (without pods)		0.01*	0.05*	0.02*	0.05	0.05*	0.05*
	Peas (with pods)		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Peas (without pods)		0.01*	0.05*	0.02*	0.3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cardoons		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celery		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Fennel		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Globe artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	1
	Leeks		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Rhubarb		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms		0.01*	10	0.02*	2	0.05*	0.05*
b)	Wild mushrooms		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
3. PULSES
	Beans		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lentils		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
4. OILSEEDS
	Linseed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Peanuts		0.01*	0.1*	0.02*	0.05	0.05*	0.05*
	Poppy seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sesame seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sunflower seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Rape seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Soya bean		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Mustard seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cotton seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
5. POTATOES
	Early potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Ware potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.1*	0.1*	0.1*	50	0.1*	0.1*

⁰⁰⁹Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Chlorpyrifos-methyl	Chlozolinate	Cyfluthrin	Cypermethrin	Daminozide	DDT	Deltamethrin	Diallate	Diazinon
			Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i)CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Lemons	0.3	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Limes	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Mandarins (incl clementines & similar hybrids)	1	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Oranges	0.5	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Pomelos	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Others	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Pears	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Quincles	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Cherries	0.05*	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)	0.5	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Plums	0.05*	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.1
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.2	0.05*	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Wine grapes	0.2	0.05*	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
b)	Strawberries (other than wild)	0.5	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Dewberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Loganberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Raspberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
e)	Wild berries & wild fruit	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Bananas	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Dates	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Figs	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Litchis	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Papaya	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Carrots	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Radishes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Salsify	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Swedes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Turnips	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Yams	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Onions	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Shallots	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Peppers	0.5	0.05*	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Chilli peppers	0.5	0.05*	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Aubergines	0.5	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Others	0.5	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.1	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Gherkins	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Courgettes	TD>0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Squashes	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Watermelons	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Sweet corn	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*⁰¹¹	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Cauliflower	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Head cabbage	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Kale	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
d)	Kohlrabi	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lamb's lettuce	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lettuce	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Scarole	0.05*	0.05*⁰¹²	0.5	2	0.02*	0.05*	0.5	0.05*⁰¹²	0.02*
	Others	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
c)	Watercress	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Witloof	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
e)	Herbs
	Chervil	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Chives	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Parsley	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Celery leaves	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Beans (without pods)	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (with pods)	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Peas (without pods)	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.05*	0.05*	0.02*
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Fennel	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Globe artichokes	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.1	0.05*	0.02*
	Leeks	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
b)	Wild mushrooms	0.05*	0.05*	0.02*	1	0.02*	0.05*	0.05*	0.05*	0.02*
3. PULSES
	Beans	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Lentils	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Peas	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.05*	0.05*	0.05	0.2	0.05*	0.05*	0.1	0.05*	0.05*
	Soya bean	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.5	0.05*	0.02*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.5	0.1*	0.2	5	0.1*	0.05*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	20	30	0.1*	0.05*	5	0.1*	0.05*

⁰¹¹Broccoli includes calabrese

⁰¹²Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	1,2 -Dibromoethane	Dichlorprop	Dichlorvos	Dicofol	1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-) ethane	Dimethoate	Dinoseb	Dinoterb
							Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Lemons	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Limes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Oranges	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Pomelos	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Brazil nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Cashew nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Chestnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Coconuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Hazelnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Macadamia nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pecans	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pine nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pistachios	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Walnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Others	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pears	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Quincles	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cherries	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Plums	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Wine grapes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
b)	Strawberries (other than wild)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Dewberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Loganberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Raspberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cranberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Currants (red, black & white)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Gooseberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
e)	Wild berries & wild fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Bananas	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Dates	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Figs	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kiwi fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kumquats	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Litchis	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Mangoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Olives (table consumption)	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Olives (oil extract)	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Papaya	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Passion fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pineapples	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pomegranates	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Carrots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celeriac	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Horseradish	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Jerusalem artichokes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsnips	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsley root	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Radishes	0.01*	TD>	0.02*	0.01*	0.02*	0.05*	0.05*
	Salsify	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Sweet potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Swedes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Turnips	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Yams	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Onions	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Shallots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Spring onions	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.01*	0.05*		1	0.01*	0.02*	0.05*	0.05*
	Peppers	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Chilli peppers	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Aubergines	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Gherkins	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Courgettes	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Squashes	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Watermelons	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
d)	Sweet corn	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*⁰¹⁴
	Cauliflower	0.01*	0.05*		0.02*	0.01*	0.2	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.01*	0.05*		0.02*	0.01*	0.3	0.05*	0.05*
	Head cabbage	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kale	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Kohlrabi	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lamb's lettuce	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lettuce	0.01*	0.05*		0.02*	0.01*	0.5	0.05*	0.05*
	Scarole	0.01*	0.05*		0.02*	0.01*⁰¹⁵	0.02*⁰¹⁵	0.05*	0.05*⁰¹⁵
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Spinach & similar
	Spinach	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Beet leaves (chard)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Watercress	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Witloof	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
e)	Herbs
	Chervil	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Chives	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsley	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celery leaves	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Beans (without pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Peas (with pods)	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Peas (without pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cardoons	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celery	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Fennel	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Globe artichokes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Leeks	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Rhubarb	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Wild mushrooms	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
3. PULSES
	Beans	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lentils	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Peas	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Peanuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Poppy seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Sesame seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Sunflower seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Rape seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Soya bean	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Mustard seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Cotton seed	0.01*	0.05*		0.1	0.01*	0.05*	0.05*	0.05*
	Others	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Ware potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	20	0.1*	0.2	0.05*⁰¹⁶	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.01*	0.1*		50	0.1*	0.05*	0.1*	0.1*

⁰¹⁴Liver and kidney.

⁰¹⁵Scarole includes broad-leaf endive.

⁰¹⁶The MRL for Dimethoate in tea is changing from the italicised figure on the 1st January 2003.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Dioxathion	Diphenylamine	Disulfoton	DNOC	Endosulfan	Endrin	Ethephon	Ethion
									Changing from 31 Dec 2002
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Lemons	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Limes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Oranges	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Pomelos	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Brazil nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Cashew nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Chestnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Coconuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Hazelnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Macadamia nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pecans	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pine nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pistachios	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Walnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Others	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
iii) POME FRUIT
	Apples	0.05*	5	0.02*	0.05*	0.3	0.01*	3
	Pears	0.05*	10	0.02*	0.05*	0.3	0.01*	3
	Quincles	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	3
	Others	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	3
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cherries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	3
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Plums	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Wine grapes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
b)	Strawberries (other than wild)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dewberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Loganberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Raspberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Bananas	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dates	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Figs	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Litchis	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*	TD>
	Papaya	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	2
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Carrots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Radishes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Salsify	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Swedes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Turnips	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Yams	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Onions	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Shallots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	3
	Peppers	0.05*	0.05*	0.02*	0.05*	1	0.01*	3
	Chilli peppers	0.05*	0.05*	0.02*	0.05*	1	0.01*	3
	Aubergines	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gherkins	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Courgettes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Squashes	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Watermelons	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
d)	Sweet corn	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*	0.02*	0.05*⁰¹⁸	0.05*	0.01*	0.05*
	Cauliflower	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Head cabbage	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kale	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Kohlrabi	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lamb's lettuce	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lettuce	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Scarole	0.05*	0.05*	0.02*	0.05*⁰¹⁹	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Watercress	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Witloof	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Herbs
	Chervil	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chives	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery leaves	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beans (without pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (with pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (without pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Fennel	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Globe artichokes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Leeks	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Wild mushrooms	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lentils	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Rape seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Soya bean	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Cotton seed	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	2
	Others	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.05*	0.1*	30	0.01*	0.1*	2 3
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.05*	0.05*	0.1*	0.1*	0.1*	0.1*

⁰¹⁸Broccoli includes calabrese.

⁰¹⁹Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Fenarimol	Fenbutatin Oxide	Fenchlorphos	Fenitrothion	Fentin	Fenvalerate and Esfenvalerate
							Sum of RR and SS isomers	Sum of RS and SR isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Lemons	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Limes	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Mandarins (incl clementines & similar hybrids)	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Oranges	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Pomelos	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	5	0.01*		0.05*	0.02*	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Brazil nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cashew nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chestnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Coconuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Hazelnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Macadamia nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pecans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pine nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pistachios	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Walnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iii) POME FRUIT
	Apples	0.3	2	0.01*		0.05*	0.05	0.02*
	Pears	0.3	2	0.01*		0.05*	0.05	0.02*
	Quincles	0.3	2	0.01*		0.05*	0.05	0.02*
	Others	0.3	2	0.01*		0.05*	0.05	0.02*
iv) STONE FRUIT
	Apricots	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Cherries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Peaches (incl nectarines & similar hybrids)	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Plums	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.3	2	0.01*		0.05*	0.1	0.02*
	Wine grapes	0.3	2	0.01*		0.05*	0.1	0.02*
b)	Strawberries (other than wild)	0.3	1	0.01*		0.05*	0.02*	0.02*
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Dewberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Loganberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Raspberries	0.1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cranberries	0.02*	0.05*	0.01*		0.05*	TD>	0.02*
	Currants (red, black & white)	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Gooseberries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
e)	Wild berries & wild fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Bananas	0.3	3	0.01*		0.05*	0.02*	0.02*
	Dates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Figs	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kiwi fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kumquats	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Litchis	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Mangoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (table consumption)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (oil extract)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Papaya	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Passion fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pineapples	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pomegranates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Carrots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celeriac	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Horseradish	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Jerusalem artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley root	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Radishes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Salsify	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Sweet potatoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Swedes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Turnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Yams	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Shallots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Spring onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	1	0.01*		0.05*	0.05	0.02*
	Peppers	0.5	1	0.01*		0.05*	0.02*	0.02*
	Chilli peppers	0.5	1	0.01*		0.05*	0.02*	0.02*
	Aubergines	0.02*	1	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
b)	Cucurbits-edible peel
	Cucumbers	0.2	0.5*	0.01*		0.05*	0.02*	0.02*
	Gherkins	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
	Courgettes	0.2	0.5	0.01*		0.05*	0.02*	0.02*
	Others	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
c)	Cucurbits-inedible peel
	Melons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Squashes	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Watermelons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
d)	Sweet corn	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cauliflower	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Head cabbage	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kale	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
d)	Kohlrabi	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lamb's lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Scarole	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
b)	Spinach & similar
	Spinach	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beet leaves (chard)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
c)	Watercress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
d)	Witloof	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
e)	Herbs
	Chervil	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chives	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery leaves	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beans (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cardoons	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Fennel	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Globe artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Leeks	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Rhubarb	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
b)	Wild mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
3. PULSES
	Beans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lentils	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Soya bean	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Cotton seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
	Ware potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.1*	0.5	0.1*	0.05*	0.05*
7. HOPS (dried)	including hop pellets & unconcentrated powder	5	0.1*	0.1*		0.5	0.05*	0.05*

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Flucythrinate	Flupyrsulfuron-methyl	Fluroxypyr and its esters expressed as furoxypyr	Folpet	Formothion	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH)
						Applying from 1 Jan 2003
											Sum of alpha and beta isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lemons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Limes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Mandarins (incl clementines & similar hybrids)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Oranges		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pomelos		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Brazil nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Cashew nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Chestnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Coconuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Hazelnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Macadamia nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pecans		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pine nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pistachios		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Walnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
iii) POME FRUIT
	Apples		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pears		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Quincles		0.02*	0.05*	p;	0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iv) STONE FRUIT
	Apricots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cherries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peaches (incl nectarines & similar hybrids)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Plums		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Wine grapes		0.02*	0.05*	10	0.02*	0.05*	0.1*	0.01*
b)	Strawberries (other than wild)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Cane Fruit (other than wild)
	Blackberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Dewberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Loganberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Raspberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Other small fruit & berries
	Bilberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cranberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Currants (red, black & white)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Gooseberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
e)	Wild berries & wild fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Bananas		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Dates		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Figs		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kiwi fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kumquats		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Litchis		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Mangoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Olives (table consumption)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Olives (oil extract)		0.02*	0.05*		0.02*	0.05*	2	0.01*
	Papaya		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Passion fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pineapples		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pomegranates		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Carrots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celeriac		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Horseradish		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Jerusalem artichokes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsnips		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsley root		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Radishes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Salsify		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Sweet potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Swedes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Turnips		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Yams		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
ii) BULB VEGETABLES
	Garlic		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Onions		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Shallots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Spring onions		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peppers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Chilli peppers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Aubergines		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Cucurbits-edible peel
	Cucumbers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Gherkins		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Courgettes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Cucurbits-inedible peel
	Melons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Squashes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Watermelons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Sweet corn		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
	Cauliflower		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
b)	Head Brassicas
	Brussels sprouts		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Head cabbage		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Leafy Brassicas
	Chinese cabbage		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kale		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Kohlrabi		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lamb's lettuce		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lettuce		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Scarole		0.02*	0.05*		0.02*⁰²²	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Spinach & similar
	Spinach		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Beet leaves (chard)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Watercress		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Witloof		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
e)	Herbs
	Chervil		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Chives		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsley		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celery leaves		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Beans (without pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas (with pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas (without pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vii) STEM VEGETABLES
	Asparagus		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cardoons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celery		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Fennel		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Globe artichokes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Leeks		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Rhubarb		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
viii) FUNGI
a)	Cultivated mushrooms		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Wild mushrooms		0.02*	0.05*		0.02*	0.05*	50	0.01*
3. PULSES
	Beans		0.02*	0.05*		0.02*	0.05*	2	0.01*
	Lentils		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas		0.02*	D>		0.02*	0.05*	3	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
4. OILSEEDS
	Linseed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Peanuts		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Poppy seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Sesame seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Sunflower seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Rape seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Soya bean		0.05*	0.05*		0.05*	0.05*	20	0.01*
	Mustard seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Cotton seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Others		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
5. POTATOES
	Early potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Ware potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.1*		0.05*	0.1*	0.1*	0.02*	0.01*	0.2
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.05*	0.1*		0.05*	5	0.1*	0.01*

⁰²²Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

>0.02*

Group to which food belongs	Groups include the following products	Imazalil	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin	Lindane	Malathion	Maleic-hydrazide	Maneb Mancozeb Metiram Propineb Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	5	0.02*	0.05*	0.1	0.01*		1*	5
	Lemons	5	5	0.05*	0.02*	0.01*		1*	5
	Limes	5	0.02*	0.05*	0.02*	0.01*		1*	5
	Mandarins (incl clementines & similar hybrids)	5	2	0.05*	0.02*	0.01*		1*	5
	Oranges	5	0.02*	0.05*	0.1	0.01*		1*	5
	Pomelos	5	0.02*	0.05*	0.1	0.01*		1*	5
	Others	5	0.02*	0.05*	0.02*	0.01*		1*	5
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Brazil nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Cashew nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Chestnuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Coconuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Hazelnuts	0.02*	0.2	0.1*	0.05*	0.01*		1*	0.1*
	Macadamia nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pecans	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pine nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pistachios	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Walnuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Others	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
iii) POME FRUIT
	Apples	5	10	0.2	0.1	0.01*		1*	3
	Pears	5	10	0.2	0.1	0.01*		1*	3
	Quincles	5	10	0.2	0.1	0.01*		1*	3
	Others	5	10	0.2	0.1	0.01*		1*	3
iv) STONE FRUIT
	Apricots	0.02*	5	0.05*	0.2	0.01*		1*	2
	Cherries	0.02*	5	0.05*	0.1	0.01*		1*	1
	Peaches (incl nectarines & similar hybrids)	0.02*	5	0.05*	0.2	0.01*		1*	2
	Plums	0.02*	5	0.05*	0.1	0.01*		1*	1
	Others	0.02*	5	0.05*	0.1	0.01*		1*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	10	1	0.2	0.01*		1*	2
	Wine grapes	0.02*	10	1	0.2	0.01*		1*	2
b)	Strawberries (other than wild)	0.02*	10	0.2	0.5	0.01*		1*	2
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Dewberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Loganberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Raspberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	10	0.05*	0.02*	0.01*		1*	0.05*
	Cranberries	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Currants (red, black & white)	0.02*	10	1	0.1	0.01*		1*	5
	Gooseberries	0.02*	10	1	0.1	0.01*		1*	5
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
e)	Wild berries & wild fruit	0.02*	0.02*	0.05*	0.2	0.01*		1*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Bananas	2	3	0.05*	0.02*	0.01*		1*	0.05*
	Dates	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Figs	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Kiwi fruit	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Kumquats	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Litchis	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Mangoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Olives (table consumption)	0.02*	0.02*	0.2	0.02*	0.01*		1*	5
	Olives (oil extract)	0.02*	0.02*	0.2	0.02*	0.01*		1*	5
	Papaya	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Passion fruit	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Pineapples	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Pomegranates	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.5	0.05*	0.02*	0.01*		1*	0.05*
	Carrots	0.02*	0.3	0.05*	0.02*	0.01*		30	0.2
	Celeriac	0.02*	0.02*	0.05*	0.1	0.01*		1*	0.2
	Horseradish	0.02*	0.1	0.05*	0.02*	0.01*		1*	0.05*
	Jerusalem artichokes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Parsnips	0.02*	0.1	0.05*	0.02*	0.01*		30	0.05*
	Parsley root	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Radishes	0.02*	0.3	0.05*	0.1	0.01*		1*	0.2
	Salsify	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.2
	Sweet potatoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Swedes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Turnips	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Yams	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Onions	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Shallots	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Spring onions	0.02*	3	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		10	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	5	0.5	0.1	0.01*		1*	3
	Peppers	0.02*	5	1	0.1	0.01*		1*	2
	Chilli peppers	0.02*	5	1	0.1	0.01*		1*	2
	Aubergines	0.02*	5	0.5	0.5	0.01*		1*	2
	Others	0.02*	5	0.05*	0.02*	0.01*		1*	2
b)	Cucurbits-edible peel
	Cucumbers	0.2	2	0.05*	0.1	0.01*		1*	0.5
	Gherkins	0.2	2	0.05*	0.1	0.01*		1*	2
	Courgettes	0.2	2	0.05*	0.1	0.01*		1*	2
	Others	0.2	2	0.05*	0.1	0.01*		1*	0.05*
c)	Cucurbits-inedible peel
	Melons	2	0.3	0.2	0.05	0.01*		1*	0.5
	Squashes	0.02*	0.02*	0.2	0.05	0.01*		1*	0.5
	Watermelons	0.02*	0.02*	0.2	0.05	0.01*		1*	0.5
	Others	0.02*	0.02*	0.2*	0.05	0.01*		1*	0.5
d)	Sweet corn	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05	0.05*	0.1⁰²⁴	0.01*		1*	1
	Cauliflower	0.02*	0.05	0.05*	0.1	0.01*		1*	1
	Others	0.02*	0.05	0.05*	0.1	0.01*		1*	1
b)	Head Brassicas
	Brussels sprouts	0.02*	0.5	0.05*	0.05	0.01*		1*	1
	Head cabbage	0.02*	5	0.05*	0.2	0.01*		1*	1
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	1
c)	Leafy Brassicas
	Chinese cabbage	0.02*	5	0.05*	0.02*	0.01*		1*	0.5
	Kale	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.5
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.5
d)	Kohlrabi	0.02*	0.1	0.05*	0.02*	0.01*		1*	0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	10	0.05*	1	0.01*		1*	5
	Lamb's lettuce	0.02*	10	0.05*	1	0.01*		1*	5
	Lettuce	0.02*	10	0.05*	1	0.01*		1*	5
	Scarole	0.02*	10	0.05*	1⁰²⁵	0.01*⁰²⁵		1*	5
	Others	0.02*	10	0.05*	1	0.01*		1*	5
b)	Spinach & similar
	Spinach	0.02*	0.02*	0.05*	0.5	0.01*		1*	0.05*
	Beet leaves (chard)	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
c)	Watercress	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.3
d)	Witloof	0.02*	2	0.05*	0.02*	0.01*		1*	0.2
e)	Herbs
	Chervil	0.02*	10	0.05*	1	0.01*		1*	5
	Chives	0.02*	10	0.05*	1	0.01*		1*	5
	Parsley	0.02*	10	0.05*	1	0.01*		1*	5
	Celery leaves	0.02*	10	0.05*	1	0.01*		1*	5
	Others	0.02*	10	0.05*	1	0.01*		1*	5
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	5	0.05*	0.2	0.01*		1*	1
	Beans (without pods)	0.02*		0.05*	0.02*	0.01*		1*	0.1
	Peas (with pods)	0.02*	1	0.05*	0.2	0.01*		1*	1
bsp;	Peas (without pods)	0.02*	0.2	0.05*	0.2	0.01*		1*	0.1
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Cardoons	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Celery	0.02*	0.02*	0.05*	0.3	0.01*		1*	0.5
	Fennel	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Globe artichokes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Leeks	0.02*	0.02*	0.05*	0.02*	0.01*		1*	3
	Rhubarb	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
b)	Wild mushrooms	0.02*	0.02*	0.05*	0.5	0.01*		1*	0.05*
3. PULSES
	Beans	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Lentils	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Peas	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.1	0.1*	0.02*	0.01*		1*	0.1*
	Peanuts	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Poppy seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Sesame seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Sunflower seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Rape seed	0.02*	0.5	0.1*	0.02*	0.01*		1*	0.5
	Soya bean	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Mustard seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Cotton seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Others	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
5. POTATOES
	Early potatoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Ware potatoes	5	0.02*	0.05*	0.02*	0.01*		50	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	1	0.05*	0.5	1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	0.1*	10	0.05*		1*	25

⁰²⁴Broccoli includes calabrese.

⁰²⁵Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Mecarbam	Metalaxyl	Methamid-ophos	Methidathion	Methomyl thiodicarb	Methoxychlor	Methyl bromide	Metsulfuron-methyl
									Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Lemons	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Limes	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Oranges	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Pomelos	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.2	2	0.05*	0.01*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Brazil nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Cashew nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Chestnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Coconuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Hazelnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Macadamia nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pecans	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pine nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pistachios	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Walnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
iii) POME FRUIT
	Apples	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Pears	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Quincles	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Others	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.1	0.2	0.2	0.01*		0.05*
	Cherries	0.05*	0.05*	0.01*	0.02*	0.1	0.01*		0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05	0.2	0.2	0.01*		0.05*
	Plums	0.05*	0.05*	0.3	0.2	0.5	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.2	0.05*	0.01*		0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	2	0.01*	0.5	0.05*	0.01*		0.05*
	Wine grapes	0.05*	1	0.01*	0.5	1	0.01*		0.05*
b)	Strawberries (other than wild)	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Dewberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Loganberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Raspberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Cranberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Gooseberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Bananas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Dates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Figs	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Kiwi fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*	0.05*
	Papaya	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Pineapples	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Carrots	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Celeriac	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Horseradish	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Parsnips	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Parsley root	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Radishes	0.05*	0.05*	0.01*	0.02*	0.5	0.01*	0.05*	0.05*
	Salsify	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Sweet potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Yams	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Onions	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Shallots	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Spring onions	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.05*	0.5	0.02*	0.5	0.01*	0.05*	0.05*
	Peppers	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Chilli peppers	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Aubergines	0.05*	0.05*	0.2	0.02*	0.5	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.5	1	0.02*	0.05*	0.01*	0.05*	0.05*
	Gherkins	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Courgettes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Squashes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Watermelons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Sweet corn	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Cauliflower	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Head cabbage	0.05*	1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Kale	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Kohlrabi	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Lamb's lettuce	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Lettuce	0.05*	1	0.2	0.02*	2	0.01*	0.05*	0.05*
	Scarole	0.05*	1	0.01*	0.02*	0.05*	0.01*⁰²⁷	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.01*	0.02*	2	0.01*	TD>	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*	0.05*
c)	Watercress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Witloof	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
e)	Herbs
	Chervil	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Chives	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Parsley	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Celery leaves	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Others	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Beans (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Peas (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Peas (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*		0.02*	0.05*	0.01*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Celery	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Fennel	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Globe artichokes	0.05*	0.05*	0.1	0.02*	0.05*	0.01*	0.05*	0.05*
	Leeks	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Rhubarb	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Wild mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Lentils	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Peas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Peanuts	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*	0.1*
	Poppy seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Sesame seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Sunflower seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Rape seed	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*	0.1*	0.1*
	Soya bean	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*	0.1*
	Mustard seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Cotton seed	0.05*	0.05*	0.1	0.02*	0.1	0.01*	0.1*	0.1*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Ware potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	10	2	3	10	0.1*	0.05*	0.1*

⁰²⁷Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

TD>Bilberries

Group to which food belongs

Groups include the following products

Monocroto-phos

Monolinuron

Omethoate

Oxydemeton-methyl

Paraquat

Parathion

Permethrin

Phorate

Phosmet

Phoxim

Pirimiphos-methyl

Procymidone

Applying from 1 Jan 2003

Applying from 1 May 2003

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

Mandarins (incl clementines & similar hybrids)

ii) TREE NUTS (shelled or unshelled)

Peaches (incl nectarines & similar hybrids)

v) BERRIES AND SMALL FRUIT

Strawberries (other than wild)

0.05*

0.02*

0.05*

Cane Fruit (other than wild)

Other small fruit & berries

Currants (red, black & white)

Wild berries & wild fruit

vi) MISCELLANEOUS FRUIT

Olives (table consumption)

2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES

iii) FRUITING VEGETABLES

Cucurbits-edible peel

Cucurbits-inedible peel

iv) BRASSICA VEGETABLES

0.05*⁰²⁹

v) LEAF VEGETABLES AND FRESH HERBS

0.05*⁰³⁰

0.05⁰³⁰

0.05*⁰³⁰

vi) LEGUME VEGETABLES (fresh)

1/0.05*⁰³¹

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)

including hop pellets & unconcentrated powder

⁰²⁹Broccoli includes calabrese.

⁰³⁰Scarole includes broad-leaf endive

⁰³¹Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.

* Level at or about the limit of determination.

D>0.02*

Group to which food belongs

Groups include the following products

Profenophos

Prohexadione and its salts expressed as prohexadione

Propargite

Propham

Propiconazole

Propoxur

Propyzamide

Pymetrozine

Pyrazophos

Pyridate

Quinalphos

Quintozene

Spiroxamine

Tecnazene

TEPP

Thiabendazole

Applying from 1 Jan 2003

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

Mandarins (incl clementines & similar hybrids)

ii) TREE NUTS (shelled or unshelled)

Peaches (incl nectarines & similar hybrids)

v) BERRIES AND SMALL FRUIT

Strawberries (other than wild)

Cane Fruit (other than wild)

Other small fruit & berries (other than wild)

Currants (red, black & white)

Wild berries & wild fruit

vi) MISCELLANEOUS FRUIT

Olives (table consumption)

2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES

iii) FRUITING VEGETABLES

Cucurbits-edible peel

Cucurbits-inedible peel

iv) BRASSICA VEGETABLES

0.05*⁰³³

0.05*⁰³³

0.05*⁰³³

v) LEAF VEGETABLES AND FRESH HERBS

0.05*⁰³⁴

0.05*⁰³⁴

0.02*⁰³⁴

0.05*⁰³⁵

vi) LEGUME VEGETABLES (fresh)

0.05⁰³⁵

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)

including hop pellets & unconcentrated powder

⁰³³Broccoli includes calabrese.

⁰³⁴Scarole includes broad-leaf endive.

⁰³⁵MRL is based on Codex MRL.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Triazophos	Triforine	2,4,5-T	Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.02*	0.05*	0.05*	0.05*
	Lemons	0.02*	0.05*	0.05*	0.05*
	Limes	0.02*	0.05*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.02*	0.05*	0.05*	0.05*
	Oranges	0.02*	0.05*	0.05*	0.05*
	Pomelos	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.05*	0.05*
	Brazil nuts	0.02*	0.05*	0.05*	0.05*
	Cashew nuts	0.02*	0.05*	0.05*	0.05*
	Chestnuts	0.02*	0.05*	0.05*	0.05*
	Coconuts	0.02*	0.05*	0.05*	0.05*
	Hazelnuts	0.02*	0.05*	0.05*	0.05*
	Macadamia nuts	0.02*	0.05*	0.05*	0.05*
	Pecans	0.02*	0.05*	0.05*	0.05*
	Pine nuts	0.02*	0.05*	0.05*	0.05*
	Pistachios	0.02*	0.05*	0.05*	0.05*
	Walnuts	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.02*	2	0.05*	1
	Pears	0.02*	2	0.05*	1
	Quincles	0.02*	2	0.05*	1
	Others	0.02*	2	0.05*	1
iv) STONE FRUIT
	Apricots	0.02*	2	0.05*	2
	Cherries	0.02*	2	0.05*	0.5
	Peaches (incl nectarines & similar hybrids)	0.02*	2	0.05*	0.05*
	Plums	0.02*	1	0.05*	2
	Others	0.02*	0.05*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	5
	Wine grapes	0.02*	0.05*	0.05*	5
b)	Strawberries (other than wild)	0.02*	0.05*	0.05*	5
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.05*	5
	Dewberries	0.02*	0.05*	0.05*	5
	Loganberries	0.02*	0.05*	0.05*	5
	Raspberries	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*
	Cranberries	0.02*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.02*	2	0.05*	10
	Gooseberries	0.02*	2	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
e)	Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*
	Bananas	0.02*	0.05*	0.05	0.05*
	Dates	0.02*	0.05*	0.05*	0.05*
	Figs	0.02*	0.05*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*	0.05*	10
	Kumquats	0.02*	0.05*	0.05*	0.05*
	Litchis	0.02*	0.05*	0.05*	0.05*
	Mangoes	0.02*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*
	Papaya	0.02*	0.05*	0.05*	0.05*
	Passion fruit	0.02*	0.05*	0.05*	0.05*
	Pineapples	0.02*	0.05*	0.05*	0.05*
	Pomegranates	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.05*	0.05*
	Carrots	0.02*	0.05*	0.05*	0.5
	Celeriac	0.02*	0.05*	0.05*	0.05*
	Horseradish	0.02*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*
	Parsnips	0.02*	0.05*	0.05*	0.05*
	Parsley root	0.02*	0.05*	0.05*	0.05*
	Radishes	0.02*	0.05*	0.05*	0.05*
	Salsify	0.02*	0.05*	0.05*	0.05*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*
	Swedes	0.02*	0.05*	0.05*	0.05*
	Turnips	0.02*	0.05*	0.05*	0.05*
	Yams	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	1
	Onions	0.02*	0.05*	0.05*	1
	Shallots	0.02*	0.05*	0.05*	1
	Spring onions	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.05*	0.05*	0.05*
	Peppers	0.02*	0.05*	0.05*	3
	Chilli peppers	0.02*	0.05*	0.05*	3
	Aubergines	0.02*	0.05*	0.05*	3
	Others		0.05*	0.05*	3
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.5	0.05*	1
	Gherkins	0.02*	0.5	0.05*	1
	Courgettes	0.02*	0.5	0.05*	1
	Others	0.02*	0.5	0.05*	1
c)	Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.05*	1
	Squashes	0.02*	0.05*	0.05*	1
	Watermelons	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
d)	Sweet corn	0.02*	0.05*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05*	0.05*	0.05*
	Cauliflower	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.05*	0.05*
	Head cabbage	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.05*	2
	Kale	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
d)	Kohlrabi	0.02*	0.05*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*	0.05*	5
	Lamb's lettuce	0.02*	0.05*	0.05*	5
	Lettuce	0.02*	0.05*	0.05*	5
	Scarole	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
b)	Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Watercress	0.02*	0.05*	0.05*	0.05*
d)	Witloof	0.02*	0.05*	0.05*	2
e)	Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*
	Chives	0.02*	0.05*	0.05*	0.05*
	Parsley	0.02*	0.05*	0.05*	0.05*
	Celery leaves	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	2
	Beans (without pods)	0.02*	0.05*	0.05*	0.5
	Peas (with pods)	0.02*	0.05*	0.05*	2
	Peas (without pods)	0.02*	0.05*	0.05*	0.3
	Others	0.02*	0.05*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*
	Cardoons	0.02*	0.05*	0.05*	0.05*
	Celery	0.02*	0.05*	0.05*	0.05*
	Fennel	0.02*	0.05*	0.05*	0.05*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*
	Leeks	0.02*	0.05*	0.05*	0.05*
	Rhubarb	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*
b)	Wild mushrooms	0.02*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*	0.05*	0.5
	Lentils	0.02*	0.05*	0.05*	0.05*
	Peas	0.02*	0.05*	0.05*	0.5
	Others	0.02*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.05*	1
	Soya bean	0.02*	0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.05*	0.05*
	Cotton seed	0.1	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.05*	30	0.05*	40

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & Dieldrin	Amitraz	Aramite	Azimsulfuron	Azinphos-ethyl	Azoxystrobin	Barban
8. CEREALS
	Wheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Rye	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Barley	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Sorghum	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Oats	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Triticale	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Maize	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Millet	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Rice⁰³⁸	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	5	0.05*
	Other cereals⁰³⁹	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁴⁰	0.02*	0.01*	0.2	0.02*⁰⁴¹	0.01*		0.05*	0.05*	0.05*
	Milk⁰⁴² &	0.02*	0.01*	0.006		0.01*		0.05*	0.01*	0.05*
	Dairy produce⁰⁴³		0.01*
	Eggs⁰⁴⁴	0.02*	0.01*	0.02	0.02*	0.01*⁰⁴⁵		0.05*⁰⁴⁵	0.05*	0.05*⁰⁴⁵

⁰³⁸Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰³⁹Other cereals do not include rice.

⁰⁴⁰Levels 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.

⁰⁴¹Poultrymeat only.

⁰⁴²These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁴³

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.

⁰⁴⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁴⁵For 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 Benalaxyl Benfuracarb Bentazone Captafol Carbaryl Carbendazim Carbofuran Carbon disulphide Carbon tetrachloride

Applying from 1 Jan 2003

8. CEREALS

Wheat 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Rye 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Barley 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Sorghum 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Oats 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Triticale 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Maize 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Buckwheat 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Millet 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

Rice⁰⁴⁷ 0.05* 0.05* 0.1* 0.05* 1 0.1* 0.1* 0.1 0.1

Other cereals⁰⁴⁸ 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat⁰⁴⁹ 0.05* 0.05* 0.05* 0.1* 0.1*

Milk⁰⁵⁰ & 0.05* 0.05* 0.02* 0.1* 0.1*

Dairy produce⁰⁵¹

Eggs⁰⁵² 0.05* 0.05* 0.05* 0.1* 0.1*

⁰⁴⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁴⁸Other cereals do not include rice.

⁰⁴⁹Levels 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.

⁰⁵⁰These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁵¹

- 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.

⁰⁵²Birds' 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 Carbosulfan Chlorbufam Chlordane Chlorfenson Chlorobenzilate Chloroxuron Chlorbenside

8. CEREALS

Wheat 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

Rye 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

Barley 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

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

Oats 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

Triticale 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

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

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

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

Rice⁰⁵⁴ 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

Other cereals⁰⁵⁵ 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat⁰⁵⁶ 0.05* 0.05* 0.05 0.05* 0.1* 0.05* 0.05*

Milk⁰⁵⁷ & 0.05* 0.05* 0.002 0.05* 0.1* 0.05* 0.05*

Dairy produce⁰⁵⁸

Eggs⁰⁵⁹ 0.05* 0.05*⁰⁶⁰ 0.005 0.05*⁰⁶⁰ 0.1*⁰⁶⁰ 0.05*⁰⁶⁰ 0.05*⁰⁶⁰

⁰⁵⁴Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁵⁵Other cereals do not include rice.

⁰⁵⁶Levels 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.

⁰⁵⁷These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁵⁸

- 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.

⁰⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁶⁰For 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 Chlormequat Chlorothalonil Chlorpyrifos Chlorpyrifos-methyl Chlozolinate Cyfluthrin Cypermethrin Daminozide DDT

Applying from 1 Jan 2003

8. CEREALS

Wheat 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Rye 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Barley 2 0.1 0.2 3 0.05* 0.02* 0.2 0.02* 0.05

Sorghum 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Oats 5 0.1 0.05* 3 0.05* 0.02* 0.2 0.02* 0.05

Triticale 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Maize 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Buckwheat 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Millet 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Rice⁰⁶² 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

Other cereals⁰⁶³ 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat⁰⁶⁴ 0.05⁰⁶⁵ 0.01* 0.05*⁰⁶⁶ 0.05* 0.05 0.05*⁰⁶⁶ 0.05* 1

0.2⁰⁶⁷ 0.2⁰⁶⁸

0.1⁰⁶⁹

0.05*⁰⁷⁰

Milk⁰⁷¹ & 0.05 0.01* 0.01* 0.01* 0.02* 0.02 0.05* 0.04

Dairy produce⁰⁷²

Eggs⁰⁷³ 0.05* 0.01* 0.01* 0.01* 0.02* 0.05* 0.05* 0.05

⁰⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁶³Other cereals do not include rice.

⁰⁶⁴Levels 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.

⁰⁶⁵Chicken liver.

⁰⁶⁶Poultrymeat only.

⁰⁶⁷Cattle kidney.

⁰⁶⁸Other meat products.

⁰⁶⁹Cattle liver.

⁰⁷⁰Meat and meat products other than those at footnotes 10, 11 and 12.

⁰⁷¹These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁷²

⁰⁷³Birds' 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 Deltamethrin 1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane Diallate Diazinon 1,2-Dibromo ethane Dichlorvos Dicofol Dimethoate Dinoterb Disulfoton DNOC

Applying from 1 Jan 2003

8. CEREALS

Wheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.1 0.05*

Rye 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.02* 0.05*

Barley 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.2 0.05*

Sorghum 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.2 0.05*

Oats 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

Triticale 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.02* 0.05*

Maize 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

Buckwheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

Millet 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

Rice⁰⁷⁵ 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

Other cereals⁰⁷⁶ 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat⁰⁷⁷ 0.05*⁰⁷⁸ 0.01* 0.2* 0.5⁰⁷⁹ 0.05 0.02* 0.05*

0.1⁰⁷⁸

0.05*⁰⁸⁰

1⁰⁸¹

Milk⁰⁸² & 0.01* 0.2* 0.01* 0.02 0.05* 0.02 0.05*

Dairy produce⁰⁸³

Eggs⁰⁸⁴ 0.05* 0.01*⁰⁸⁵ 0.2*⁰⁸⁵ 0.05* 0.05*⁰⁸⁵ 0.02* 0.05*⁰⁸⁵

⁰⁷⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁷⁶Other cereals do not include rice.

⁰⁷⁷Levels 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.

⁰⁷⁸Poultrymeat only.

⁰⁷⁹Meat of cattle, sheep and goats.

⁰⁸⁰Other than meat or liver of cattle, sheep and goats, and poultrymeat.

⁰⁸¹Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.

⁰⁸²These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁸³

⁰⁸⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁸⁵For 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 Endosulfan Endrin Ethephon Fenarimol Fenbutatin oxide Fentin Fenvalerate and Esfenvalerate

Sum of RR and SS isomers Sum of RS and SR isomers

8. CEREALS

Wheat 0.05* 0.01 0.2 0.02* 0.05* 0.05* 0.05 0.02*

Rye 0.05* 0.01 0.5 0.02* 0.05* 0.05* 0.05 0.02*

Barley 0.05* 0.01 0.5 0.02* 0.05* 0.05* 0.2 0.05

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

Oats 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.2 0.05

Triticale 0.05* 0.01 0.2 0.02* 0.05* 0.05* 0.05 0.02*

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

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

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

Rice⁰⁸⁷ 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*

Other cereals⁰⁸⁸ 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat⁰⁸⁹ 0.1⁰⁹⁰ 0.05 0.05* 0.02*⁰⁹¹ 0.05* 0.05* 0.2⁰⁹⁰ 0.05⁰⁹⁰

0.02*⁰⁹² 0.02*⁰⁹²

Milk⁰⁹³ & 0.004 0.0008 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*

Dairy produce⁰⁹⁴

Eggs⁰⁹⁵ 0.1*⁰⁹⁶ 0.005 0.05* 0.02* 0.05* 0.05* 0.02*⁰⁹⁶ 0.02*⁰⁹⁶

⁰⁸⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁸⁸Other cereals do not include rice.

⁰⁸⁹Levels 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.

⁰⁹⁰All meat except poultrymeat.

⁰⁹¹All meat except liver and kidney.

⁰⁹²Poultrymeat only.

⁰⁹³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

⁰⁹⁴

⁰⁹⁵Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁹⁶For 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 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

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

ckwheat 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

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

- 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

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

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

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

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.

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 principal Regulations).

Part 2 of Schedule 2 to the principal Regulations is consolidated (regulation 2(6)) to take account of changes and additions to the EC maximum residue levels that have been set at an EC level since the last consolidation of this Part by S.I. 2001/1113.

These Regulations add new residue levels in Part 2 of Schedule 2 that have been set by recent amendments to the three Commission Directives: Council Directive 86/362/EEC, Council Directive 86/363/EEC and Council Directive 90/642/EEC. The following new or substituted maximum residue levels are implemented in Part 2 of Schedule 2 in these Regulations (regulation 2(6)) -

Commission Directive 2002/42/EC (OJ No. L134, 22.5.2002 p. 29) for bentazone and pyridate;

Commission Directive 2002/66/EC (OJ No. L192, 20.7.2002 p. 47) for lindane, quintozene, parathion and permethrin;

Commission Directive 2002/71/EC (OJ No. L225, 22.8.2002 p. 21) for formothion, dimethoate and oxydemeton-methyl;

Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002 p. 45) for metsulfuron methyl;

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

Regulation 2(3) substitutes a new regulation 6(b) in the principal Regulations. The new regulation 6(b)(i) provides for the Sampling Procedure as contained in the Annex to Commission Directive 2002/63/EC to apply for the determination of pesticide residues set by the Community (Part 2 of Schedule 2). The new regulation 6(b)(ii) provides for the sampling of pesticide residues still set nationally to be carried out, so far as is practicable, in accordance with the methods and procedures recommended by the Codex Alimentarius Commission "Recommended methods of sampling for the determination of pesticide residues for compliance with MRLs; CAC/GL 33 -1999". Copies are available from their website from their list of standards at www.codexalimentarius.net. Alternatively the document is available from the Department for Environment, Food and Rural Affairs library situated at Nobel House, 17 Smith Square, London SW1P 3JR (E-mail: defra.library&defra.gsi.gov.uk).

These Regulations remove certain pesticide residues, that had previously been set nationally by virtue of powers contained in the Food and Environment Protection Act 1985, from the list contained in Part 1 of Schedule 2 to the principal Regulations as they have been replaced by Community levels (regulation 2(5)).

No Regulatory Impact Assessment has been produced for these Regulations.

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, amended by S.I. 2001/1113, S.I. 2001/2420, S.I. 2001/3834 and S.I. 2002/1767.back

[4] 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).back

[5] 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).back

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

[7] OJ No. L187, 16.7.2002, p. 30.back

ISBN 0 11 042953 2

Prepared 29 November 2002

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	United Kingdom Statutory Instruments
You are here: BAILII >> Databases >> United Kingdom Statutory Instruments >> The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002 URL: http://www.bailii.org/uk/legis/num_reg/2002/20022723.html

Column 1	Column 2
Pesticide	Residues
Bentazone	Bentazone (sum of bentazone and conjugates 6-OH-and 8-OH-bentazone expressed as bentazone)
Dimethoate	Dimethoate (sum of dimethoate and omethoate expressed as dimethoate)
Formothion	Formothion
Lindane	Lindane (Hexachloro-cylohexane [gamma])
Metsulfuron methyl	Metsulfuron methyl
Oxydemeton methyl	Oxydemeton methyl (sum of oxydemeton methyl and demeton-S-methylsulfone expressed as oxydemeton methyl)
Pyridate	Pyridate (sum of pyridate, its hydrolysis product CL 9673 (6-chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate)
Quintozene	Quintozene (sum of quintozene, and pentachloroaniline expressed as quintozene

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*