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Statutory Rules of Northern Ireland


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2002 No. 20

AGRICULTURE

PESTICIDES

Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002

  Made 28th January 2002 
  Coming into operation 4th March 2002 

The Department of Agriculture and Rural Development, being a Department 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 it by the said section 2(2), and, in respect of the provisions of these Regulations relating to Part I of Schedule 2 to these Regulations, in exercise of the powers conferred on it by section 16(2) of the Food and Environment Protection Act 1985[3], and of every other power enabling it in that behalf, after consultation in accordance with section 16(9) of the said Act of 1985 with the Advisory Committee on Pesticides for Northern Ireland established under section 16(7) of that Act[4], hereby makes the following Regulations:

Citation and commencement
     1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 and shall come into operation on 4th March 2002.

Interpretation
    
2.  - (1) In these Regulations - 

    (2) The words and expressions "dried", "processed", "composite food", "drying" and "processing" when used either in regulation 4 or in paragraphs (d) and (e) of regulation 6 shall have the same meaning as when used in the Residues Directives and any related expressions shall be construed accordingly.

    (3) Any reference in these Regulations, in relation to a pesticide, to a pesticide residue is a reference to the substance named in column 2 of Schedule 1 opposite the reference to that pesticide in column 1 of that Schedule.

    (4) Any reference in any Schedule to these Regulations to any product, figure or pesticide includes any qualifying words relating to that product, figure or pesticide in that Schedule.

    (5) The Interpretation Act (Northern Ireland) 1954[32] shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.

Maximum permitted residue level in certain crops, food or feeding stuffs not subject to Residues Directives
     3.  - (1) The maximum level of any pesticide residue which may be left in any product named in Part I of Schedule 2 shall be the number of milligrams of the pesticide residue per kilogram of the product specified opposite the name of that product under the name of the pesticide concerned.

    (2) In the case of any product named in paragraph 3, 4 or 5 of Part I of Schedule 2 which has been dried, paragraph (1) applies to the maximum level of pesticide residue applicable under that Part of that Schedule as it has effect by virtue of regulation 6(c).

Maximum permitted residue level in crops, food or feeding stuffs subject to Residues Directives
    
4.  - (1) A person shall not put into circulation any product named in Part II of Schedule 2 which contains a level of pesticide residue greater than the number of milligrams of that pesticide residue per kilogram of the product specified opposite the name of that product under the name of the pesticide concerned.

    (2) Subject to paragraph (3), paragraph (1) shall apply in relation to - 

and the reference in paragraph (1) to a product named in that Part of that Schedule shall be construed accordingly.

    (3) Where - 

paragraph (1) applies by reference to the maximum permitted level of pesticide residue applicable under that Part of that Schedule as it has effect by virtue of regulation 6(d) or, as the case may be, (e).

    (4) Any person who, without reasonable excuse, contravenes or causes or permits any other person to contravene any provision of this regulation shall be guilty of an offence, and shall be liable - 

    (5) In any proceedings for an offence under this regulation, it is a defence for the person charged to prove that when the product in question (or, as appropriate, the dried or processed product or the composite food) was put into circulation - 

    (6) Sections 19 and 22 of, and Schedule 2 to, the Food and Environment Protection Act 1985 shall apply for the purposes of this regulation as they apply for the purposes of that Act taking references therein to that Act or any part of it to be references to this regulation.

Seizure or disposal of crops, food or feeding stuffs
    
5. If any product contains a level of pesticide residue exceeding the maximum permitted level under either regulation 3(1) or 4(1), any Northern Ireland department may - 

Sampling and Analysis
    
6. In determining for the purposes of regulation 3(1) or 4(1) whether the level of pesticide residue left or contained in any product exceeds the maximum permitted level - 

Revocations
     7. The Regulations specified in Schedule 4 are hereby revoked.



Sealed with the Official Seal of the Department of Agriculture and Rural Development on


28th January 2002.

L.S.


Liam McKibben
A senior officer of the Department of Agriculture and Rural Development


SCHEDULE 1
Regulation 2(3)

Column 1 Column 2
Pesticide Residues
Acephate acephate
Aldicarb sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Aldrin & Dieldrin singly or combined, expressed as dieldrin (HEOD)
2-Aminobutane 2-aminobutane
Aminotriazole aminotriazole
Aminotriazole (Amitrole) aminotriazole
Amitraz amitraz plus its metabolites containing 2,4- dimethylaniline, expressed as amitraz
Aramite aramite
Atrazine atrazine
Azinphos-methyl azinphos-methyl
Azoxystrobin azoxystrobin
Barban barban
Benalaxyl benalaxyl
Benfuracarb benfuracarb
Binapacryl binapacryl
Biphenthrin biphenthrin
Bitertanol bitertanol
Bromophos-ethyl bromophos-ethyl
Bromopropylate bromopropylate
Camphechlor (Toxaphene) camphechlor (toxaphene)
Captafol captafol
Captan captan
Carbaryl carbaryl
Carbendazim, Benomyl and Thiophanate-methyl carbendazim, benomyl and thiophanate-methyl (expressed as carbendazim)
Carbofuran sum of carbofuran and 3-hydroxy-carbofuran, expressed as carbofuran
Carbon disulphide carbon disulphide
Carbon Tetrachloride carbon tetrachloride
Carbophenothion sum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion
Carbosulfan carbosulfan
Cartap cartap
Chlorbenside chlorbenside
Chlorbufam chlorbufam
Chlordane     (1) for products of animal origin; sum of cis- and trans-isomers and oxychlordane expressed as chlordane;

    (2) for cereals, fruit and vegetables: sum of cis and trans-isomers expressed as chlordane

Chlorfenson chlorfenson
Chlorfenvinphos sum of E- and Z-isomers of chlorfenvinphos
Chlormequat chlormequat
Chlorobenzilate chlorobenzilate
Chlorothalonil chlorothalonil
Chloroxuron chloroxuron
Chlorpyrifos chlorpyrifos
Chlorpyrifos-methyl chlorpyrifos-methyl
Cyfluthrin cyfluthrin, including other mixed isomeric constitutents (sum of isomers)
Cypermethrin cypermethrin (sum of isomers)
Daminozide sum of daminozide and 1,1-dimethyl-hydrazine expressed as daminozide
DDT sum of pp'-DDT, op'-DDT, pp'-DDE and pp' TDE (DDD) expressed as DDT
Deltamethrin deltamethrin
Diallate diallate
Diazinon diazinon
1,1-Dichloro-2, 2-bis (4-ethyl-phenyl-) ethane 1,1-dichloro-2, 2-bis (4-ethyl-phenyl-) ethane
1,2-Dibromoethane 1,2-dibromoethane
Dichlofluanid dichlofluanid
Dichlorprop dichlorprop (including dichlorprop P)
Dichlorvos dichlorvos
Dicofol dicofol
Diflubenzuron diflubenzuron
Dimethipin dimethipin
Dimethoate dimethoate
Dinoseb dinoseb
Dioxathion dioxathion
Diphenylamine diphenylamine
Disulfoton sum of disulfoton, disulfoton sulphoxide and disulfoton suplhone expressed as disulfoton
Endosulfan sum of alpha- and beta-isomers and of endosulfan sulphate, expressed as endosulfan
Endrin endrin
Ethephon ethephon
Ethion ethion
Etrimfos etrimfos
Fenarimol fenarimol
Fenbutatin oxide fenbutatin oxide
Fenchlorphos fenchlorphos (sum of fenchlorphos and fenchlorphos oxon, expressed as fenchlorphos)
Fenitrothion fenitrothion
Fentin fentin expressed as triphenyltin cation
Fenvalerate fenvalerate (sum of isomers)
Fenvalerate and esfenvalerate fenvalerate and esfenvalerate (sum of isomers)
Fluazifop fluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flucythrinate sum of isomers
Flurochloridone flurochloridone
Folpet folpet
Furathiocarb furathiocarb
Glyphosate glyphosate
Haloxyfop haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Heptachlor sum of heptachlor and heptachlor epoxide, expressed as heptachlor
Hexachlorobenzene (HCB) hexachlorobenzene
Hexachlorocyclohexane (HCH) hexachlorocyclohexane (HCH) alpha, beta and gamma isomers individually or summed as in Schedule 2
Hydrogen cyanide cyanides expressed as hydrogen cyanide
Hydrogen phosphide phosphides expressed as hydrogen phosphide
Imazalil imazalil
Inorganic bromide determined and expressed as total bromine from all sources
Ioxynil ioxynil
Iprodione iprodione
Kresoxim-methyl kresoxim-methyl (for plants)
     2-methyloxyimino-2-[2-(O-tolyloxymethyl) phenyl] acetic acid (for meat, liver, fat and 2- [2-(4-hydroxy-2-methylphenoxymethyl) phenyl]-2-methoxy-iminoacetic acid (for milk)
Lambda-cyhalothrin lambda-cyhalothrin
Malathion sum of malathion and malaoxon, expressed as malathion
Maleic hydrazide maleic hydrazide
Maneb, Mancozeb, Metiram Propineb and Zineb } determined and expressed as carbon disulphide (CS2)
Mecarbam mecarbam
Mercury compounds determined as total mercury and expressed as mercury
Metalaxyl metalaxyl
Methacrifos methacrifos
Methamidophos methamidophos
Methidathion methidathion
Methomyl thiodicarb sum of methomyl and thiodicarb expressed as methomyl
Methoxychlor methoxychlor
Methyl bromide (bromomethane) methyl bromide (bromomethane)
Mevinphos sum of cis- and trans-mevinphos
Monocrotophos monocrotophos
Omethoate omethoate (from use of formothion, dimethoate and omethoate)
Paraquat paraquat
Parathion parathion
Parathion-methyl parathion-methyl
Permethrin permethrin (and sum of isomers)
Phorate sum of phorate, its oxygen analogue and their sulfoxides and sulphones expressed as phorate
Phosalone phosalone
Phosmet phosmet
Phosphamidon sum of phosphamidon (E- and Z-isomers) and N-desethylphosphamidon (E- and Z-isomers) expressed as phosphamidon
Phoxim phoxim
Pirimiphos-methyl pirimiphos-methyl
Procymidone procymidone
Profenophos profenophos
Propargite propargite
Propiconazole propiconazole
Propoxur propoxur
Propyzamide propyzamide
Pyrethrins sum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quinalphos quinalphos
Quintozene sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazene tecnazene
TEPP TEPP
Thiabendazole thiabendazole
Triazophos triazophos
Trichlorfon trichlorfon
Triforine triforine
2, 4, 5-T 2, 4, 5-T
Vinclozolin sum of vinclozolin and all metabolites containing 3, 5-dichloroaniline moiety, expressed as vinclozolin



SCHEDULE 2
Regulation 3(1)



Part I

Group to which food belongs Groups include the following products Aldrin & Dieldrin 2-Aminobutane Azinphos-methyl Bitertanol Captan Carbaryl Carbendazim Carbophenothion Chlordane Chlorfenvinphos Chlorobenzilate Diazinon Dichlofluanid Dichlorvos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Lemons 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Limes 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Mandarins (inc clementines & similar hybrids) 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Oranges 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Pomelos 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
     Others 0.05 5 2      0.1 7      2 0.02* 1           5 0.1
(ii) TREE NUTS (shelled or unshelled)

     Almonds                                                                      
     Brazil nuts                                                                      
     Cashew nuts                                                                      
     Chestnuts                                                                      
     Coconuts                                                                      
     Hazelnuts                                                                      
     Macadamia nuts                                                                      
     Pecans                                                                      
     Pine nuts                                                                      
     Pistachios                                                                      
     Walnuts                                                                      
     Others                                                                      
(iii) POME FRUIT

     Apples 0.05      1 1 3 5      1 0.02* 0.05           5 0.1
     Pears 0.05      1 1 3 5      1 0.02* 0.05           5 0.1
     Quinces 0.05      1 1 3 5      1 0.02* 0.05           5 0.1
     Others 0.05      1 1 3 5      1 0.02* 0.05           5 0.1
(iv) STONE FRUIT

     Apricots 0.05      4 1 2 10      1 0.02* 0.05           5 0.1
     Cherries                                                                      
     Peaches (incl nectarines & similar hybrids) 0.05      4 1 2 10      1 0.02* 0.05           5 0.1
     Plums 0.05      1 1 2 10      1 0.02* 0.05           5 0.1
     Others                                                                      
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.05      2      3 5           0.02* 0.05           15 0.1
     Wine grapes 0.05      2      3 5           0.02* 0.05           15 0.1
     (b) Strawberries (other than wild)

0.05      1      3 7           0.02* 0.05        10 0.1
     (c) Cane Fruit (other than wild)

     Blackberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Loganberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Raspberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Others 0.05      1      3 10           0.02* 0.05           15 0.1
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Cranberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Currants (red, black & white) 0.05      1      3 10           0.02* 0.05           15 0.1
     Gooseberries 0.05      1      3 10           0.02* 0.05           15 0.1
     Others 0.05      1      3 10           0.02* 0.05           15 0.1
     (e) Wild berries & wild fruit

(vi) MISCELLANEOUS FRUIT

     Avocados                                                                      
     Bananas 0.05      1 0.5 0.1 5           0.02* 0.05           5 0.1
     Dates                                                                      
     Figs                                                                      
     Kiwi fruit                                                                      
     Kumquats                                                                      
     Litchis                                                                      
     Mangoes                                                                      
     Olives                                                                      
     Passion fruit                                                                      
     Pineapples                                                                      
     Pomegranates                                                                      
     Others                                                                      
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot                                                                      
     Carrots 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Celeriac                                                                      
     Horseradish 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Jerusalem artichokes                                                                      
     Parsnips 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Parsley root 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Radishes                                                                      
     Salsify 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Sweet potatoes                                                                      
     Swedes 0.05      0.5      0.1 2           0.02* 0.5           5 0.5
     Turnips 0.05      0.5      0.1 1           0.02* 0.5           5 0.5
     Yams                                                                      
     Other                                                                      
(ii) BULB VEGETABLES

     Garlic 0.05      0.5      0.1 1           0.02* 0.5           5 0.5
     Onions 0.05      0.5      0.1 1           0.02* 0.5           5 0.5
     Shallots 0.05      0.5      0.1 1           0.02* 0.5           5 0.5
     Spring onions                                                                   
     Others                                                                      
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.05      0.5      3 5           0.02* 0.1           5 0.5
     Peppers 0.05      0.5      3 5           0.02* 0.1           5 0.5
     Aubergines 0.05      0.5      3 5           0.02* 0.1           5 0.5
     Others 0.05      0.5      3 5           0.02* 0.1           5 0.5
     (b) Cucurbits-edible peel

     Cucumbers 0.05      0.5      0.1 3           0.02* 0.1           5 0.5
     Gherkins 0.05      0.5      0.1 3           0.02* 0.1           5 0.5
     Courgettes 0.05      0.5      0.1 3           0.02* 0.1           5 0.5
     Others 0.05      0.5      0.1 3           0.02* 0.1           5 0.5
     (c) Cucurbits-inedible peel

     Melons                                                                      
     Squashes                                                                      
     Watermelons                                                                      
     Others                                                                      
     (d) Sweet corn

(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli                                                                   
     Cauliflower 0.05      0.5      0.1 1      0.5 0.02* 0.1           5 0.5
     Others                                                                      
     (b) Head Brassicas

     Brussels sprouts 0.05      1      0.1 1      0.5 0.02* 0.1           5 0.5
     Head cabbage 0.05      0.5      0.1 5           0.02* 0.1           5 0.5
     Others                                                                      
     (c) Leafy Brassicas

  Chinese cabbage                                                                      
     Kale                                                                      
     Others                                                                      
     (d) Kohlrabi

(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress                                                                      
     Lamb's lettuce                                                                      
     Lettuce 0.05      0.5      2 10           0.02* 0.1           10 1
     Scarole                                                                      
     Others                                                                      
     (b) Spinach & similar

     Beet leaves (chard)                                                                      
     (c) Watercress

     (d) Witloof

     (e) Herbs

     Chervil                                                                      
     Chives                                                                   
     Parsley                                                                      
     Celery leaves                                                                      
     Others                                                                   
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 0.5      0.5      2 5           0.02* 0.1           5 0.5
     Beans (without pods)                                                                      
     Peas (with pods) 0.5      0.5      2 5           0.02* 0.1           5 0.5
     Peas (without pods)                                                                      
     Others                                                                      
(vii) STEM VEGETABLES

     Asparagus                                                                      
     Cardoons                                                                      
     Celery 0.5      2      0.1 3           0.02* 0.5                0.5
     Fennel                                                                      
     Globe artichokes                                                                      
     Leeks 0.5      0.5      2 1           0.02* 0.1           5 0.5
     Rhubarb 0.5      2      0.1 3           0.02* 0.5                0.5
     Others                                                                      
(viii) FUNGI

     (a) Cultivated mushrooms

0.05                0.1 1           0.02* 0.05                0.5
     (b) Wild mushrooms

                                                                     
3. PULSES
     Beans                                                                      
     Lentils                                                                   
     Peas                                                                      
     Others                                                                      
4. OILSEEDS
     Linseed                                                                      
     Peanuts                                                                      
     Poppy seed                                                                      
     Sesame seed                                                                      
     Sunflower seed                                                                      
     Rape seed                                                                      
     Soya bean                                                                      
     Mustard seed                                                                      
     Cotton seed                                                                      
     Others                                                                      
5. POTATOES
     Early potatoes 0.05      0.2      0.1 0.2           0.02* 0.5           0.1 0.5
     Ware potatoes 0.05 1 0.2      0.1 0.2           0.02* 0.5           0.1 0.5
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis)                                                                      
7. HOPS (dried)
     including hop pellets & unconcentrated powder                                                                      

Group to which food belongs Groups include the following products Dicofol Diflubenzuron Dimenthipin Dimethoate Endosulfan Ethion Fenitrothion Fluazifop Flurochloridone Haloxyfop Hexachloro-cyclohexane (HCH) [gamma] Inorganic bromide Ioxynil
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit      1      2      2 2                1 30     
     Lemons      1      2      2 2                1 30     
     Limes      1      2      2 2                1 30     
     Mandarins (inc clementines & similar hybrids)      1      2      2 2                1 30     
     Oranges      1      2      2 2                1 30     
     Pomelos      1      2      2 2                1 30     
     Others      1      2      2 2                1 30     
(ii) TREE NUTS (shelled or unshelled)

     Almonds                                                                 
     Brazil nuts                                                                 
     Cashew nuts                                                                 
     Chestnuts                                                                 
     Coconuts                                                                 
     Hazelnuts                                                                 
     Macadamia nuts                                                                 
     Pecans                                                                 
     Pine nuts                                                                 
     Pistachios                                                                 
     Walnuts                                                                 
     Others                                                                 
(iii) POME FRUIT

     Apples      1      1      0.5 0.5           0.05* 1 20     
     Pears      1      1      0.5 0.5           0.05* 1 20     
     Quinces      1      1      0.5 0.5           0.05* 1 20     
     Others      1      1      0.5 0.5           0.05* 1 20     
(iv) STONE FRUIT

     Apricots                2      0.5 0.5                1 20     
     Cherries                                                                 
     Peaches (incl nectarines & similar hybrids)                2      0.5 0.5                1 20     
     Plums      1      2      0.5 0.5                1 20     
     Others                                                                 
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes                1      0.5 0.5                0.5 20     
     Wine grapes                1      0.5 0.5                0.5 20     
     (b) Strawberries (other than wild)

               1      0.1 0.5                3 30     
     (c) Cane Fruit (other than wild)

     Blackberries                1      0.1 0.5                3 20     
     Loganberries                1      0.1 0.5                3 20     
     Raspberries                1      0.1 0.5                3 20     
     Others             1      0.1 0.5                3 20     
     (d) Other small fruit & berries (other than wild)

     Bilberries                2      0.1 0.5                3 20     
     Cranberries                2      0.1 0.5                3 20     
     Currants (red, black & white)                2      0.1 0.5                3 20     
     Gooseberries                2      0.1 0.5                3 20     
     Others                2      0.1 0.5                3 20     
     (e) Wild berries & wild fruit

(vi) MISCELLANEOUS FRUIT

     Avocados                                                                 
     Bananas                1      0.1 0.5                1 20     
     Dates                                                                 
     Figs                                                                 
     Kiwi fruit                                                              
     Kumquats                                                                 
     Litchis                                                                 
     Mangoes                                                                 
     Olives                                                                 
     Passion fruit                                                                 
     Pineapples                                                                 
     Pomegranates                                                                 
     Others                                                                 
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot                                                                 
     Carrots                1      0.1 0.5      0.01*      0.2          
     Celeriac                                                                 
     Horseradish                1      0.1 0.5      0.01*      0.2          
     Jerusalem artichokes                                                                 
     Parsnips                1      0.1 0.5      0.01*      0.2          
     Parsley root                1      0.1 0.5      0.01*      0.2          
     Radishes                                                                 
     Salsify                1      0.1 0.5      0.01*      0.2          
     Sweet potatoes                                                                 
     Swedes                1      0.1 0.5      0.01*      1          
     Turnips                1      0.1 0.5      0.01*      1          
     Yams                                                                 
     Others                                                                 
(ii) BULB VEGETABLES

     Garlic                1      0.1 0.5      0.01*      1      0.1
     Onions                1      0.1 0.5      0.01*      1      0.1
     Shallots                1   0.1 0.5      0.01*      1      0.1
     Spring onions                                                                 
     Others                                                                 
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes      1      1      0.1 0.5                2 75     
     Peppers      1      1      0.1 0.5                2 75     
     Aubergines      1      1      0.1 0.5                2 75     
     Others      1      1      0.1 0.5                2 75     
     (b) Cucurbits-edible peel

     Cucumbers                2      0.1 0.5                1 50     
     Gherkins                2      0.1 0.5             1 50     
     Courgettes                2      0.1 0.5                1 50     
     Others                2      0.1 0.5                1 50     
     (c) Cucurbits-inedible peel

     Melons                                                                 
     Squashes                                                                 
     Watermelons                                                              
     Others                                                                 
     (d) Sweet corn

(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli                                                                 
     Cauliflower                2      0.1 0.5             2          
     Others                                                                 
     (b) Head Brassicas

     Brussels sprouts      1      2      0.1 0.5                2          
     Head cabbage      1      2      0.1 0.5                2 100     
     Others                                                                 
     (c) Leafy Brassicas

     Chinese cabbage                                                                 
     Kale                                                                 
     Others                                                                 
     (d) Kohlrabi

(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress                                                                 
     Lamb's lettuce                                                                 
     Lettuce                2      0.1 0.5                2          
     Scarole                                                                 
     Others                                                                 
     (b) Spinach & similar

     Beet leaves (chard)                                                                 
     (c) Watercress

     (d) Witloof

     (e) Herbs

     Chervil                                                                 
     Chives                                                                 
     Parsley                                                                 
     Celery leaves                                                                 
     Others                                                                 
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods)                2      0.1 0.5                1          
     Beans (without pods)                                                                 
     Peas (with pods)                1      0.1 0.5                0.1          
     Peas (without pods)                                                                 
     Others                                                                 
(vii) STEM VEGETABLES

     Asparagus                                                                 
     Cardoons                                                                 
     Celery                1      0.1 0.5                1 300     
     Fennel                                                                 
     Globe artichokes                                                                 
     Leeks                1      0.1 0.5                1          
     Rhubarb                1      0.1 0.5                1          
     Others                                                                 
(viii) FUNGI

     (a) Cultivated mushrooms

     0.1      1      0.1 0.5                1          
     (b) Wild mushrooms

                                                                
3. PULSES
     Beans                                                                 
     Lentils                                                                 
     Peas                                                                 
     Others                                                                 
4. OILSEEDS
     Linseed                                                                 
     Peanuts                                                                 
     Poppy seed                                                                 
     Sesame seed                                                                 
     Sunflower seed                                                                 
     Rape seed                                                                 
     Soya bean                                                                 
     Mustard seed                                                                 
     Cotton seed                                                                 
     Others                                                                 
5. POTATOES
     Early potatoes           0.1* 0.05           0.05* 0.1 0.01*      0.05*          
     Ware potatoes           0.1* 0.05           0.05* 0.1 0.01*      0.05*          
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis)                                                                 
7. HOPS (dried)
     including hop pellets & unconcentrated powder                                                                 

Group to which food belongs Groups include the following products Malathion Mercury compounds Metalaxyl Mevinphos Omethoate Parathion Parathion-methyl Phosalone Quintozene Tecnazene Thiabendazole
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 2           0.2 1 1 0.2 1               
     Lemons 2           0.2 1 1 0.2 1               
     Limes 2           0.2 1 1 0.2 1               
     Mandarins (inc clementines & similar hybrids) 2           0.2 1 1 0.2 1               
     Oranges 2           0.2 1 1 0.2 1               
     Pomelos 2           0.2 1 1 0.2 1               
     Others 2           0.2 1 1 0.2 1               
(ii) TREE NUTS (shelled or unshelled)

     Almonds                                                       
     Brazil nuts                                                       
     Cashew nuts                                                       
     Chestnuts                                                       
     Coconuts                                                    
     Hazelnuts                                                       
     Macadamia nuts                                                       
     Pecans                                                       
     Pine nuts                                                       
     Pistachios                                                       
     Walnuts                                                       
     Others                                                       
(iii) POME FRUIT

     Apples 0.5 0.02      0.2 0.2           2               
     Pears 0.5 0.02      0.2 0.2           2               
     Quinces 0.5 0.02      0.2 0.2           2               
     Others 0.5 0.02      0.2 0.2           2               
(iv) STONE FRUIT

     Apricots 0.5           0.2 1           2               
     Cherries                                                       
     Peaches (incl nectarines & similar hybrids) 0.5           0.5 1           2               
     Plums 0.5           0.5 1           1               
     Others                                                       
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.5           0.1 1           1               
     Wine grapes 0.5           0.1 1           1               
     (b) Strawberries (other than wild)

0.5           0.1 1           1               
     (c) Cane Fruit (other than wild)

     Blackberries 0.5           0.1 1           1               
     Loganberries 0.5           0.1 1           1               
     Raspberries 0.5           0.1 1           1               
     Others 0.5           0.1 1           1               
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.5           0.1 1           1               
     Cranberries 0.5           0.1 1           1               
     Currants (red, black & white) 0.5           0.1 1           1               
     Gooseberries 0.5           0.1 1           1               
     Others 0.5           0.1 1           1               
     (e) Wild berries & wild fruit

(vi) MISCELLANEOUS FRUIT

     Avocados                                                       
     Bananas 0.5                0.2           1 1          
     Dates                                                       
     Figs                                                       
     Kiwi fruit                                                       
     Kumquats                                                       
     Litchis                                                       
     Mangoes                                                       
     Olives                                                       
     Passion fruit                                                       
     Pineapples                                                       
     Pomegranates                                                       
     Others                                                    
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot                                                    
     Carrots 0.5 0.02      0.1 0.2           0.1               
     Celeriac                                                       
     Horseradish 0.5 0.02      0.1 0.2           0.1               
     Jerusalem artichokes                                                       
     Parsnips 0.5 0.02      0.1 0.2           0.1               
     Parsley root 0.5 0.02      0.1 0.2           0.1               
     Radishes                                                       
     Salsify 0.5 0.02      0.1 0.2           0.1               
     Sweet potatoes                                                       
     Swedes 0.5 0.02      0.1 2           0.1               
     Turnips 0.5 0.02      0.1 0.2           0.1               
     Yams                                                       
     Others                                                       
(ii) BULB VEGETABLES

     Garlic 3 0.02      0.1 0.1           1               
     Onions 3 0.02      0.1 0.1           1               
     Shallots 3 0.02      0.1 0.1           1               
     Spring onions                                                    
     Others                                                       
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 3 0.02      0.1 1           1 0.1          
     Peppers 3 0.02      0.1 1           1 0.1          
     Aubergines 3 0.02      0.1 1           1 0.1          
     Others 3 0.02      0.1 1           1 0.1          
     (b) Cucurbits-edible peel

     Cucumbers 3 0.02      0.1 0.2           1            
     Gherkins 3 0.02      0.1 0.2           1               
     Courgettes 3 0.02      0.1 0.2           1               
     Others 3 0.02      0.1 0.2           1               
     (c) Cucurbits-inedible peel

     Melons                                                       
     Squashes                                                       
     Watermelons                                                       
     Others                                                       
     (d) Sweet corn

(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli                                                       
     Cauliflower 3 0.02      0.1 0.2           1 0.02          
     Others                                                       
     (b) Head Brassicas

     Brussels sprouts 3 0.02      0.1 0.2           1               
     Head cabbage 3 0.02      0.1 0.2           1 0.02          
     Others                                                       
     (c) Leafy Brassicas

     Chinese cabbage                                                       
     Kale                                                       
     Others                                                       
     (d) Kohlrabi

(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress                                                       
     Lamb's lettuce                                                       
     Lettuce 3 0.02      0.5 0.2           1 3 2  
     Scarole                                                       
     Others                                                       
     (b) Spinach & similar

     Beet leaves (chard)                                                       
     (c) Watercress

     (d) Witloof

     (e) Herbs

     Chervil                                                       
     Chives                                                       
     Parsley                                                       
     Celery leaves                                                       
     Others                                                       
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 3           0.1 0.2           1 0.01          
     Beans (without pods)                                                       
     Peas (with pods) 3           0.1 0.2           1               
     Peas (without pods)                                                       
     Others                                                       
(vii) STEM VEGETABLES

     Asparagus                                                       
     Cardoons                                                       
     Celery 3 0.02      0.1 0.2           1               
     Fennel                                                       
     Globe artichokes                                                       
     Leeks 3 0.02      0.1 2           1               
     Rhubarb 3 0.02      0.1 0.2           1               
     Others                                                       
(viii) FUNGI

     (a) Cultivated mushrooms

3 0.02      0.1 0.2           1               
     (b) Wild mushrooms

                                                      
3. PULSES
     Beans                                                       
     Lentils                                                       
     Peas                                                       
     Others                                                       
4. OILSEEDS
     Linseed                                                    
     Peanuts                                                       
     Poppy seed                                                       
     Sesame seed                                                       
     Sunflower seed                                                       
     Rape seed                                                       
     Soya bean                                                       
     Mustard seed                                                       
     Cotton seed                                                       
     Others                                                       
5. POTATOES
     Early potatoes 0.5 0.02      0.1 0.05           0.1* 0.2          
     Ware potatoes 0.5 0.02      0.1 0.05           0.1* 0.2          
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis)                                                       
7. HOPS (dried)
     including hop pellets & unconcentrated powder                                                       

Group to which food belongs Groups include the following products Triazophos Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit          
     Lemons          
     Limes          
     Mandarins (inc clementines & similar hybrids)          
     Oranges          
     Pomelos          
     Others          
(ii) TREE NUTS (shelled or unshelled)

     Almonds          
     Brazil nuts          
     Cashew nuts          
     Chestnuts          
     Coconuts          
     Hazelnuts          
     Macadamia nuts          
     Pecans          
     Pine nuts          
     Pistachios          
     Walnuts          
     Others          
(iii) POME FRUIT

     Apples          
     Pears          
     Quinces          
     Others          
(iv) STONE FRUIT

     Apricots          
     Cherries          
     Peaches (incl nectarines & similar hybrids)          
     Plums          
     Others          
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes          
     Wine grapes          
     (b) Strawberries (other than wild)

     (c) Cane Fruit (other than wild)

     Blackberries          
     Loganberries          
     Raspberries          
     Others          
     (d) Other small fruit & berries (other than wild)

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

(vi) MISCELLANEOUS FRUIT

     Avocados          
     Bananas          
     Dates          
     Figs          
     Kiwi fruit          
     Kumquats          
     Litchis          
     Mangoes          
     Olives          
     Passion fruit          
     Pineapples          
     Pomegranates          
     Others          
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot          
     Carrots          
     Celeriac          
     Horseradish          
     Jerusalem artichokes          
     Parsnips          
     Parsley root          
     Radishes          
     Salsify          
     Sweet potatoes          
     Swedes          
     Turnips          
     Yams          
     Others          
(ii) BULB VEGETABLES

     Garlic          
     Onions          
     Shallots          
     Spring onions          
     Others          
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes          
     Peppers       
     Aubergines          
     Others          
     (b) Cucurbits-edible peel

     Cucumbers          
     Gherkins          
     Courgettes          
     Others          
     (c) Cucurbits-inedible peel

     Melons          
     Squashes          
     Watermelons          
     Others          
     (d) Sweet corn

(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli          
     Cauliflower          
     Others          
     (b) Head Brassicas

     Brussels sprouts          
     Head cabbage          
     Others          
     (c) Leafy Brassicas

     Chinese cabbage          
     Kale          
     Others          
     (d) Kohlrabi

(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress          
     Lamb's lettuce          
     Lettuce          
     Scarole          
     Others          
     (b) Spinach & similar

     Beet leaves (chard)          
     (c) Watercress

     (d) Witloof

     (e) Herbs

     Chervil          
     Chives          
     Parsley          
     Celery leaves          
     Others          
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods)          
     Beans (without pods)          
     Peas (with pods)          
     Peas (without pods)          
     Others          
(vii) STEM VEGETABLES

     Asparagus          
     Cardoons          
     Celery          
     Fennel          
     Globe artichokes          
     Leeks          
     Rhubarb          
     Others          
(viii) FUNGI

     (a) Cultivated mushrooms

         
     (b) Wild mushrooms

         
3. PULSES
     Beans          
     Lentils          
     Peas          
     Others          
4. OILSEEDS
     Linseed          
     Peanuts          
     Poppy seed          
     Sesame seed          
     Sunflower seed          
     Rape seed          
     Soya bean          
     Mustard seed          
     Cotton seed          
     Others          
5. POTATOES
     Early potatoes          
     Ware potatoes          
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis)          
7. HOPS (dried)
     including hop pellets & unconcentrated powder          

Group to which food belongs Groups include the following products Chlorfenvinphos Diazinon Dichlorvos Dilubbenzuron Etrimfos Fenitrothion Mercury compounds Methacrifos
8. CEREALS
     Wheat                     5 5 0.02 5
     Rye                     5 5 0.02 5
     Barley                     5 5 0.02 5
     Oats                     5 5 0.02 5
     Triticale                     5 5 0.02 5
     Maize                     5 5 0.02 5
     Rice(1)                                     
     Other cereals(2)                     5 5 0.02 5
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.2 0.7 0.05 0.05*                    
     Milk(4) & Dairy produce(5) 0.008 0.02 0.02 0.05*                    
     Eggs(6)           0.05* 0.05*                 

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01mg/kg.

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

     5. 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:

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



SCHEDULE 2
Regulation 4



Part II

Group to which food belongs Groups include the following products Acephate Aldicarb Aldrin & Dieldrin Aminotriazole (Amitrole) Amitraz Aramite Atrazine Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Lemons 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Limes 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Mandarins (inc clementines & similar hybrids) 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Oranges 1 0.2      0.05* 1 0.01* 0.1* 0.05*
     Pomelos 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 1 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Brazil nuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Cashew nuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Chestnuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Coconuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Hazelnuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Macadamia nuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Pecans 0.02* 0.2      0.05* 0.02* 0.01* 0.1* 0.1*
     Pine nuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Pistachios 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Walnuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.1*
(iii) POME FRUIT

     Apples 1 0.05*      0.05* 1 0.01* 0.1* 0.05*
     Pears 1 0.05*      0.05* 1 0.01* 0.1* 0.05*
     Quinces 1 0.05*      0.05* 1 0.01* 0.1* 0.05*
     Others 1 0.05*      0.05* 1 0.01* 0.1* 0.05*
(iv) STONE FRUIT

     Apricots 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Cherries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Peaches (incl nectarines & similar hybrids) 0.02* 0.05*      0.05* 1 0.01* 0.1* 0.05*
     Plums 2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 2
     Wine grapes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 2
     (b) Strawberries (other than wild)

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (c) Cane Fruit (other than wild)

     Blackberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Dewberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Loganberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Raspberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Cranberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Currants (red, black & white) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Gooseberries 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (e) Wild berries & wild fruit

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(vi) MISCELLANEOUS FRUIT

     Avocados 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Bananas 0.02* 0.1      0.05* 0.02* 0.01* 0.1* 2
     Dates 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Figs 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Kiwi fruit 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Kumquats 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Litchis 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Mangoes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Olives (table consumption) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Olives (oil extract) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Papaya      0.05*           0.02*               
     Passion fruit 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Pineapples 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Pomegranates 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Carrots 0.02* 0.1      0.05* 0.02* 0.01* 0.1* 0.05*
     Celeriac 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Horseradish 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Jerusalem artichokes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Parsnips 0.02* 0.1      0.05* 0.02* 0.01* 0.1* 0.05*
     Parsley root 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Radishes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Salsify 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Sweet potatoes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Swedes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Turnips 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Yams 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(ii) BULB VEGETABLES

     Garlic 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Onions 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Shallots 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Spring onions 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.5 0.05*      0.05* 0.5 0.01* 0.1* 2
     Peppers 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Chilli peppers                          0.01*          
     Aubergines 0.5 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (b) Cucurbits-edible peel

     Cucumbers 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 1
     Gherkins 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 1
     Courgettes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 1
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 1
     (c) Cucurbits-inedible peel

     Melons 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.5
     Squashes 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.5
     Watermelons 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.5
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.5
     (d) Sweet corn

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli 2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Cauliflower 2 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (b) Head Brassicas

     Brussels sprouts 2 0.2      0.05* 0.02* 0.01* 0.1* 0.05*
     Head cabbage 2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (c) Leafy Brassicas

     Chinese cabbage 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Kale 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (d) Kohlrabi

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Lamb's lettuce 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Lettuce 1 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Scarole 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (b) Spinach & similar

     Spinach 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Beet leaves (chard) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (c) Watercress

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (d) Witloof

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (e) Herbs

     Chervil 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Chives 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Parsley 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Celery leaves 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 3 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Beans (without pods) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Peas (with pods) 3 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Peas (without pods) 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others      0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(vii) STEM VEGETABLES

     Asparagus 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Cardoons 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Celery 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Fennel 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Globe artichokes 0.2 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Leeks 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Rhubarb 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
(viii) FUNGI

     (a) Cultivated mushrooms

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     (b) Wild mushrooms

0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
3. PULSES
     Beans 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Lentils 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Peas 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
4. OILSEEDS
     Linseed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Peanuts 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Poppy seed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Sesame seed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Sunflower seed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Rape seed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Soya bean 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Mustard seed 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
     Cotton seed 0.02* 0.05*      0.05* 1 0.01* 0.1* 0.05*
     Others 0.02* 0.05*      0.05* 0.02* 0.01* 0.1* 0.05*
5. POTATOES
     Early potatoes 0.02* 0.5      0.05* 0.02* 0.01* 0.1* 0.05*
     Ware potatoes 0.02* 0.5      0.05* 0.02* 0.01* 0.1* 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*
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.1* 0.05*      0.1* 50 0.1* 0.1* 0.1*

Group to which food belongs Groups include the following products Barban Benalaxyl Benfuracarb Binapacryl Biphenthrin Bromophos-ethyl Bromopropylate Campheclor (Toxaphene)
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Lemons 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Limes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Oranges 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pomelos 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Brazil nuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Cashew nuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Chestnuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Coconuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Hazelnuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Macadamia nuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pecans 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pine nuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pistachios 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Walnuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(iii) POME FRUIT

     Apples 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pears 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Quinces 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(iv) STONE FRUIT

     Apricots 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Cherries 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Plums 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     Wine grapes 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     (b) Strawberries (other than wild)

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (c) Cane Fruit (other than wild)

     Blackberries 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Dewberries 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Loganberries 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Raspberries 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (d) Other small fruit & berries (other than wild)

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

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(vi) MISCELLANEOUS FRUIT

     Avocados 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Bananas 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Dates 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Figs 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Kiwi fruit 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Kumquats 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Litchis 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Mangoes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Olives (table consumption) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Olives (oil extract) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Papaya      0.05* 0.05*                         
     Passion fruit 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pineapples 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Pomegranates 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 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* 0.05*      0.05*      0.1*
     Carrots 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Celeriac 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Horseradish 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Jerusalem artichokes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Parsnips 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Parsley root 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Radishes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Salsify 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Sweet potatoes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Swedes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Turnips 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Yams 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(ii) BULB VEGETABLES

     Garlic 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Onions 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     Shallots 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Spring onions 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     Peppers 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     Chilli peppers 0.05*                                   
     Aubergines 0.05* 0.2 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (b) Cucurbits-edible peel

     Cucumbers 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Gherkins 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Courgettes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (c) Cucurbits-inedible peel

     Melons 0.05* 0.1 0.05* 0.05*      0.05*      0.1*
     Squashes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Watermelons 0.05* 0.1 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (d) Sweet corn

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Cauliflower 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (b) Head Brassicas

     Brussels sprouts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Head cabbage 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (c) Leafy Brassicas

     Chinese cabbage 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Kale 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (d) Kohlrabi

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Lamb's lettuce 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Lettuce 0.05* 0.05 0.05* 0.05*      0.05*      0.1*
     Scarole 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (b) Spinach & similar

     Spinach 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Beet leaves (chard) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (c) Watercress

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (d) Witloof

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (e) Herbs

     Chervil 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Chives 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Parsley 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Celery leaves 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Beans (without pods) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Peas (with pods) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Peas (without pods) 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(vii) STEM VEGETABLES

     Asparagus 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Cardoons 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Celery 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Fennel 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Globe artichokes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Leeks 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Rhubarb 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
(viii) FUNGI

     (a) Cultivated mushrooms

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     (b) Wild mushrooms

0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
3. PULSES
     Beans 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Lentils 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Peas 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
4. OILSEEDS
     Linseed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Peanuts 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Poppy seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Sesame seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Sunflower seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Rape seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Soya bean 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Mustard seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Cotton seed 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Others 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
5. POTATOES
     Early potatoes 0.05* 0.05* 0.05* 0.05*      0.05*      0.1*
     Ware potatoes 0.05* 0.05* 0.05* 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* 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*

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 (inc 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*
     Quinces 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      0.1* 0.1* 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                          0.01* 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 0.02* 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* 0.05*
     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*
     Chives 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*

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 (inc 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
     Quinces      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           0.05*      0.01*          
     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* 0.5 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*      0.02*      0.05*     
     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* 0.05*
     (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* 0.05* 0.02* 0.01* 0.05* 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*

Group to which food belongs Groups include the following products Chlorpyrifos-methyl Cyfluthrin Cypermethrin Daminozide DDT Deltamethrin Diallate Diazinon
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
     Lemons 0.3 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
     Limes 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
     Mandarins (inc clementines & similar hybrids) 1 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
     Oranges 0.5 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
     Pomelos 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
     Others 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Brazil nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Cashew nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Chestnuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Coconuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Hazelnuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Macadamia nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Pecans 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Pine nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Pistachios 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Walnuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Others 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
(iii) POME FRUIT

     Apples 0.5 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
     Pears 0.5 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
     Quinces 0.5 0.2 1 0.02* 0.05* 0.1 0.05* 0.02*
     Others 0.5 0.2 1 0.02* 0.05* 0.1 0.05* 0.02*
(iv) STONE FRUIT

     Apricots 0.05* 0.5 2 0.02* 0.05* 0.1 0.05* 0.02*
     Cherries 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
     Peaches (incl nectarines & similar hybrids) 0.5 0.5 2 0.02* 0.05* 0.1 0.05* 0.02*
     Plums 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.1
     Others 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 0.3 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     Wine grapes 0.2 0.3 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     (b) Strawberries (other than wild)

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

     Blackberries 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
     Dewberries 0.05* 0.02* 0.5 0.02* 0.05* 0.05* 0.05* 0.02*
     Loganberries 0.05* 0.02* 0.5 0.02* 0.05* 0.05* 0.05* 0.02*
     Raspberries 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
     Others 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* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
     Cranberries 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Currants (red, black & white) 0.05* 0.02* 0.05* 0.02* 0.05* 0.2 0.05* 0.2
     Gooseberries 0.05* 0.02* 0.05* 0.02* 0.05* 0.2 0.05* 0.2
     Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     (e) Wild berries & wild fruit

0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
(vi) MISCELLANEOUS FRUIT

     Avocados 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Bananas 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Dates 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Figs 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Kiwi fruit 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
     Kumquats 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Litchis 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Mangoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Olives (table consumption) 0.05* 0.02* 0.05* 0.02* 0.05* 0.1* 0.05* 0.02*
     Olives (oil extract) 0.05* 0.02* 0.05* 0.02* 0.05* 0.1* 0.05* 0.02*
     Papaya      0.02*                          0.02*
     Passion fruit 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Pineapples 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Pomegranates 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Others 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* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Carrots 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
     Celeriac 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Horseradish 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Jerusalem artichokes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Parsnips 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Parsley root 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Radishes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Salsify 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Sweet potatoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Swedes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Turnips 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Yams 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
(ii) BULB VEGETABLES

     Garlic 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
     Onions 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
     Shallots 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
     Spring onions 0.05* 0.02* 0.05* 0.02* 0.05* 0.1 0.05* 0.02*
     Others 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 0.5 0.02* 0.05* 0.2 0.05* 0.5
     Peppers 0.5 0.3 0.5 0.02* 0.05* 0.2 0.05* 0.5
     Chilli peppers                               0.05*     
     Aubergines 0.5 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.5
     Others 0.5 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.5
     (b) Cucurbits-edible peel

     Cucumbers 0.05* 0.1 0.2 0.02* 0.05* 0.1 0.05* 0.02*
     Gherkins 0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
     Courgettes 0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
     Others 0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
     (c) Cucurbits-inedible peel

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

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 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     Cauliflower 0.05* 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     Others 0.05* 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     (b) Head Brassicas

     Brussels sprouts 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     Head cabbage 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     Others 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
     (c) Leafy Brassicas

     Chinese cabbage 0.05* 0.3 1 0.02* 0.05* 0.5 0.05* 0.02*
     Kale 0.05* 0.3 1 0.02* 0.05* 0.5 0.05* 0.02*
     Others 0.05* 0.3 1 0.02* 0.05* 0.5 0.05* 0.02*
     (d) Kohlrabi

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* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
     Lamb's lettuce 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
     Lettuce 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
     Scarole 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
     Others 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
     (b) Spinach & similar

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

0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     (d) Witloof

0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     (e) Herbs

     Chervil 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
     Chives 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
     Parsley 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
     Celery leaves 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
     Others 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 0.5 0.02* 0.05* 0.2 0.05* 0.02*
     Beans (without pods) 0.05* 0.05 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Peas (with pods) 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* 0.02* 0.05* 0.05* 0.05* 0.02*
     Others 0.05* 0.05 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
(vii) STEM VEGETABLES

     Asparagus 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Cardoons 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Celery 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Fennel 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Globe artichokes 0.05* 0.02* 2 0.02* 0.05* 0.1 0.05* 0.02*
     Leeks 0.05* 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.02*
     Rhubarb 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
(viii) FUNGI

     (a) Cultivated mushrooms

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

0.05* 0.02* 1 0.02* 0.05* 0.05* 0.05* 0.02*
3. PULSES
     Beans 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
     Lentils 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
     Peas 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
     Others 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
4. OILSEEDS
     Linseed 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
     Peanuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Poppy seed 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
     Sesame seed 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
     Sunflower seed 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
     Rape seed 0.05* 0.05 0.2 0.05* 0.05* 0.1 0.05* 0.05*
     Soya bean 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Mustard seed 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
     Cotton seed 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
     Others 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
5. POTATOES
     Early potatoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
     Ware potatoes 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* 0.5 0.1* 0.2 5 0.1* 0.05*
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.1* 20 30 0.1* 0.05* 5 0.1* 0.05*

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
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*      0.05*
     Lemons 0.01* 0.05*      2 0.01*      0.05*
     Limes 0.01* 0.05*      2 0.01*      0.05*
     Mandarins (inc clementines & similar hybrids) 0.01* 0.05*      2 0.01*      0.05*
     Oranges 0.01* 0.05*      2 0.01*      0.05*
     Pomelos 0.01* 0.05*      2 0.01*      0.05*
     Others 0.01* 0.05*      2 0.01*      0.05*
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.01* 0.05*      0.05* 0.01*      0.05*
     Brazil nuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Cashew nuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Chestnuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Coconuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Hazelnuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Macadamia nuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Pecans 0.01* 0.05*      0.05* 0.01*      0.05*
     Pine nuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Pistachios 0.01* 0.05*      0.05* 0.01*      0.05*
     Walnuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Others 0.01* 0.05*      0.05* 0.01*      0.05*
(iii) POME FRUIT

     Apples 0.01* 0.05*      0.02* 0.01*      0.05*
     Pears 0.01* 0.05*      0.02* 0.01*      0.05*
     Quinces 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(iv) STONE FRUIT

     Apricots 0.01* 0.05*      0.02* 0.01*      0.05*
     Cherries 0.01* 0.05*      0.02* 0.01*      0.05*
     Peaches (incl nectarines & similar hybrids) 0.01* 0.05*      0.02* 0.01*      0.05*
     Plums 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.01* 0.05*      2 0.01*      0.05*
     Wine grapes 0.01* 0.05*      2 0.01*      0.05*
     (b) Strawberries (other than wild)

0.01* 0.05*      0.02* 0.01*      0.05*
     (c) Cane Fruit (other than wild)

     Blackberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Dewberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Loganberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Raspberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Cranberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Currants (red, black & white) 0.01* 0.05*      0.02* 0.01*      0.05*
     Gooseberries 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (e) Wild berries & wild fruit

0.01* 0.05*      0.02* 0.01*      0.05*
(vi) MISCELLANEOUS FRUIT

     Avocados 0.01* 0.05*      0.02* 0.01*      0.05*
     Bananas 0.01* 0.05*      0.02* 0.01*      0.05*
     Dates 0.01* 0.05*      0.02* 0.01*      0.05*
     Figs 0.01* 0.05*      0.02* 0.01*      0.05*
     Kiwi fruit 0.01* 0.05*      0.02* 0.01*      0.05*
     Kumquats 0.01* 0.05*      0.02* 0.01*      0.05*
     Litchis 0.01* 0.05*      0.02* 0.01*      0.05*
     Mangoes 0.01* 0.05*      0.02* 0.01*      0.05*
     Olives (table consumption) 0.01* 0.05*      0.02* 0.01*      0.05*
     Olives (oil extract) 0.01* 0.05*      0.02* 0.01*      0.05*
     Papaya                0.02*               
     Passion fruit 0.01* 0.05*      0.02* 0.01*      0.05*
     Pineapples 0.01* 0.05*      0.02* 0.01*      0.05*
     Pomegranates 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      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*
     Carrots 0.01* 0.05*      0.02* 0.01*      0.05*
     Celeriac 0.01* 0.05*      0.02* 0.01*      0.05*
     Horseradish 0.01* 0.05*      0.02* 0.01*      0.05*
     Jerusalem artichokes 0.01* 0.05*      0.02* 0.01*      0.05*
     Parsnips 0.01* 0.05*      0.02* 0.01*      0.05*
     Parsley root 0.01* 0.05*      0.02* 0.01*      0.05*
     Radishes 0.01* 0.05*      0.02* 0.01*      0.05*
     Salsify 0.01* 0.05*      0.02* 0.01*      0.05*
     Sweet potatoes 0.01* 0.05*      0.02* 0.01*      0.05*
     Swedes 0.01* 0.05*      0.02* 0.01*      0.05*
     Turnips 0.01* 0.05*      0.02* 0.01*      0.05*
     Yams 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(ii) BULB VEGETABLES

     Garlic 0.01* 0.05*      0.02* 0.01*      0.05*
     Onions 0.01* 0.05*      0.02* 0.01*      0.05*
     Shallots 0.01* 0.05*      0.02* 0.01*      0.05*
     Spring onions 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.01* 0.05*      1 0.01*      0.05*
     Peppers 0.01* 0.05*      0.02* 0.01*      0.05*
     Chilli peppers                     0.01*          
     Aubergines 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (b) Cucurbits-edible peel

     Cucumbers 0.01* 0.05*      0.2 0.01*      0.05*
     Gherkins 0.01* 0.05*      0.2 0.01*      0.05*
     Courgettes 0.01* 0.05*      0.2 0.01*      0.05*
     Others 0.01* 0.05*      0.2 0.01*      0.05*
     (c) Cucurbits-inedible peel

     Melons 0.01* 0.05*      0.5 0.01*      0.05*
     Squashes 0.01* 0.05*      0.5 0.01*      0.05*
     Watermelons 0.01* 0.05*      0.5 0.01*      0.05*
     Others 0.01* 0.05*      0.5 0.01*      0.05*
     (d) Sweet corn

0.01* 0.05*      0.02* 0.01*      0.05*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli 0.01* 0.05*      0.02* 0.01*      0.05*
     Cauliflower 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (b) Head Brassicas

     Brussels sprouts 0.01* 0.05*      0.02* 0.01*      0.05*
     Head cabbage 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (c) Leafy Brassicas

     Chinese cabbage 0.01* 0.05*      0.02* 0.01*      0.05*
     Kale 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (d) Kohlrabi

0.01* 0.05*      0.02* 0.01*      0.05*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress 0.01* 0.05*      0.02* 0.01*      0.05*
     Lamb's lettuce 0.01* 0.05*      0.02* 0.01*      0.05*
     Lettuce 0.01* 0.05*      0.02* 0.01*      0.05*
     Scarole 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (b) Spinach & similar

     Spinach 0.01* 0.05*      0.02* 0.01*      0.05*
     Beet leaves (chard) 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
     (c) Watercress

0.01* 0.05*      0.02* 0.01*      0.05*
     (d) Witloof

0.01* 0.05*      0.02* 0.01*      0.05*
     (e) Herbs

     Chervil 0.01* 0.05*      0.02* 0.01*      0.05*
     Chives 0.01* 0.05*      0.02* 0.01*      0.05*
     Parsley 0.01* 0.05*      0.02* 0.01*      0.05*
     Celery leaves 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 0.01* 0.05*      0.02* 0.01*      0.05*
     Beans (without pods) 0.01* 0.05*      0.02* 0.01*      0.05*
     Peas (with pods) 0.01* 0.05*      0.02* 0.01*      0.05*
     Peas (without pods) 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(vii) STEM VEGETABLES

     Asparagus 0.01* 0.05*      0.02* 0.01*      0.05*
     Cardoons 0.01* 0.05*      0.02* 0.01*      0.05*
     Celery 0.01* 0.05*      0.02* 0.01*      0.05*
     Fennel 0.01* 0.05*      0.02* 0.01*      0.05*
     Globe artichokes 0.01* 0.05*      0.02* 0.01*      0.05*
     Leeks 0.01* 0.05*      0.02* 0.01*      0.05*
     Rhubarb 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
(viii) FUNGI

     (a) Cultivated mushrooms

0.01* 0.05*      0.02* 0.01*      0.05*
     (b) Wild mushrooms

0.01* 0.05*      0.02* 0.01*      0.05*
3. PULSES
     Beans 0.01* 0.05*      0.02* 0.01*      0.05*
     Lentils 0.01* 0.05*      0.02* 0.01*      0.05*
     Peas 0.01* 0.05*      0.02* 0.01*      0.05*
     Others 0.01* 0.05*      0.02* 0.01*      0.05*
4. OILSEEDS
     Linseed 0.01* 0.05*      0.05* 0.01*      0.05*
     Peanuts 0.01* 0.05*      0.05* 0.01*      0.05*
     Poppy seed 0.01* 0.05*      0.05* 0.01*      0.05*
     Sesame seed 0.01* 0.05*      0.05* 0.01*      0.05*
     Sunflower seed 0.01* 0.05*      0.05* 0.01*      0.05*
     Rape seed 0.01* 0.05*      0.05* 0.01*      0.05*
     Soya bean 0.01* 0.05*      0.05* 0.01*      0.05*
     Mustard seed 0.01* 0.05*      0.05* 0.01*      0.05*
     Cotton seed 0.01* 0.05*      0.1 0.01*      0.05*
     Others 0.01* 0.05*      0.05* 0.01*      0.05*
5. POTATOES
     Early potatoes 0.01* 0.05*      0.02* 0.01*      0.05*
     Ware potatoes 0.01* 0.05*   0.02* 0.01*      0.05*
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 20 0.1* 0.2 0.1*
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.01* 0.1*      50 0.1*      0.1*

Group to which food belongs Groups include the following products Dioxathion Diphenylamine Disulfoton Endosulfan Endrin Ethephon Ethion
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Lemons 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Limes 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Oranges 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Pomelos 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Brazil nuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Cashew nuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Chestnuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Coconuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Hazelnuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Macadamia nuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Pecans 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Pine nuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Pistachios 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Walnuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
     Others 0.05* 0.05* 0.02* 0.1* 0.01* 0.1*     
(iii) POME FRUIT

     Apples 0.05* 5 0.02* 0.3 0.01* 3     
     Pears 0.05* 10 0.02* 0.3 0.01* 3     
     Quinces 0.05* 0.05* 0.02* 0.3 0.01* 3     
     Others 0.05* 0.05* 0.02* 0.3 0.01* 3     
(iv) STONE FRUIT

     Apricots 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Cherries 0.05* 0.05* 0.02* 0.05* 0.01* 3     
     Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Plums 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Wine grapes 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     (b) Strawberries (other than wild)

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (c) Cane Fruit (other than wild)

     Blackberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Dewberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Loganberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Raspberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Cranberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Currants (red, black & white) 0.05* 0.05* 0.02* 0.05* 0.01* 5     
     Gooseberries 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (e) Wild berries & wild fruit

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(vi) MISCELLANEOUS FRUIT

     Avocados 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Bananas 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Dates 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Figs 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Kiwi fruit 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Kumquats 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Litchis 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Mangoes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Olives (table consumption) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Olives (oil extract) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Papaya           0.02* 0.05*      0.05*     
     Passion fruit 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Pineapples 0.05* 0.05* 0.02* 0.05* 0.01* 0.5     
     Pomegranates 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 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* 0.01* 0.05*     
     Carrots 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Celeriac 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Horseradish 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Jerusalem artichokes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Parsnips 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Parsley root 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Radishes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Salsify 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Sweet potatoes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Swedes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Turnips 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Yams 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(ii) BULB VEGETABLES

     Garlic 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Onions 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Shallots 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Spring onions 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.05* 0.05* 0.02* 0.5 0.01* 3     
     Peppers 0.05* 0.05* 0.02* 1 0.01* 3     
     Chilli peppers              
     Aubergines 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (b) Cucurbits-edible peel

     Cucumbers 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Gherkins 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Courgettes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (c) Cucurbits-inedible peel

     Melons 0.05* 0.05* 0.02* 0.3 0.01* 0.05*     
     Squashes 0.05* 0.05* 0.02* 0.3 0.01* 0.05*     
     Watermelons 0.05* 0.05* 0.02* 0.3 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.3 0.01* 0.05*     
     (d) Sweet corn

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Cauliflower 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (b) Head Brassicas

     Brussels sprouts 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Head cabbage 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (c) Leafy Brassicas

     Chinese cabbage 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Kale 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (d) Kohlrabi

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Lamb's lettuce 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Lettuce 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Scarole 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (b) Spinach & similar

     Spinach 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Beet leaves (chard) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (c) Watercress

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (d) Witloof

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (e) Herbs

     Chervil 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Chives 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Parsley 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Celery leaves 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Beans (without pods) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Peas (with pods) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Peas (without pods) 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(vii) STEM VEGETABLES

     Asparagus 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Cardoons 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Celery 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Fennel 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Globe artichokes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Leeks 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Rhubarb 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
(viii) FUNGI

     (a) Cultivated mushrooms

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     (b) Wild mushrooms

0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
3. PULSES
     Beans 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Lentils 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Peas 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
4. OILSEEDS
     Linseed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Peanuts 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Poppy seed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Sesame seed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Sunflower seed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Rape seed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Soya bean 0.05* 0.05* 0.02* 0.5 0.01* 0.05*     
     Mustard seed 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
     Cotton seed 0.05* 0.05* 0.02* 0.3 0.01* 2     
     Others 0.05* 0.05* 0.02* 0.1* 0.01* 0.05*     
5. POTATOES
     Early potatoes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
     Ware potatoes 0.05* 0.05* 0.02* 0.05* 0.01* 0.05*     
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.05* 0.05* 30 0.01* 0.1* 2
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.1* 0.05* 0.05* 0.1* 0.1* 0.1*     

Group to which food belongs Groups include the following products Fenarimol Fenbutatin oxide Fenchlorphos Fenitrothion Fentin Fenvalerate Sum of RR and SS isomers and Esfenvalerate 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 (inc clementines & similar hybrids) 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*
     Quinces 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* 0.02* 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*                0.02* 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 0.05* 0.01*      0.05* 0.02* 0.02*
     Chilli peppers              
     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*

Group to which food belongs Groups include the following products Flucythrinate Folpet Furathiocarb Glyphosate Heptachlor Hexachloro-benzene (HCB) Hexachloro-cyclohexane (HCH) α Hexachloro-cyclohexane (HCH) β
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit           0.05* 0.1* 0.01*               
     Lemons           0.05* 0.1* 0.01*               
     Limes           0.05* 0.1* 0.01*               
     Mandarins (inc clementines & similar hybrids)           0.05* 0.1* 0.01*               
     Oranges           0.05* 0.1* 0.01*               
     Pomelos           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(ii) TREE NUTS (shelled or unshelled)

     Almonds           0.05* 0.1* 0.01*               
     Brazil nuts           0.05* 0.1* 0.01*               
     Cashew nuts           0.05* 0.1* 0.01*               
     Chestnuts           0.05* 0.1* 0.01*               
     Coconuts           0.05* 0.1* 0.01*               
     Hazelnuts           0.05* 0.1* 0.01*               
     Macadamia nuts           0.05* 0.1* 0.01*               
     Pecans           0.05* 0.1* 0.01*               
     Pine nuts           0.05* 0.1* 0.01*               
     Pistachios           0.05* 0.1* 0.01*               
     Walnuts           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(iii) POME FRUIT

     Apples           0.05* 0.1* 0.01*               
     Pears           0.05* 0.1* 0.01*               
     Quinces           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(iv) STONE FRUIT

     Apricots           0.05* 0.1* 0.01*               
     Cherries           0.05* 0.1* 0.01*               
     Peaches (incl nectarines & similar hybrids)           0.05* 0.1* 0.01*               
     Plums           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes           0.05* 0.1* 0.01*               
     Wine grapes      10 0.05* 0.1* 0.01*               
     (b) Strawberries (other than wild)

          0.05* 0.1* 0.01*               
     (c) Cane Fruit (other than wild)

     Blackberries           0.05* 0.1* 0.01*               
     Dewberries           0.05* 0.1* 0.01*               
     Loganberries           0.05* 0.1* 0.01*               
     Raspberries           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (d) Other small fruit & berries (other than wild)

     Bilberries           0.05* 0.1* 0.01*               
     Cranberries           0.05* 0.1* 0.01*               
     Currants (red, black & white)           0.05* 0.1* 0.01*               
     Gooseberries           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (e) Wild berries & wild fruit

          0.05* 0.1* 0.01*               
(vi) MISCELLANEOUS FRUIT

     Avocados           0.05* 0.1* 0.01*               
     Bananas           0.05* 0.1* 0.01*               
     Dates           0.05* 0.1* 0.01*               
     Figs           0.05* 0.1* 0.01*               
     Kiwi fruit           0.05* 0.1* 0.01*               
     Kumquats           0.05* 0.1* 0.01*               
     Litchis           0.05* 0.1* 0.01*               
     Mangoes           0.05* 0.1* 0.01*               
     Olives (table consumption)           0.05* 0.1* 0.01*               
     Olives (oil extract)           0.05* 2 0.01*               
     Papaya           0.05*                         
     Passion fruit           0.05* 0.1* 0.01*               
     Pineapples           0.05* 0.1* 0.01*               
     Pomegranates           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES

     Beetroot           0.05* 0.1* 0.01*               
     Carrots           0.05* 0.1* 0.01*               
     Celeriac           0.05* 0.1* 0.01*               
     Horseradish           0.05* 0.1* 0.01*               
     Jerusalem artichokes           0.05* 0.1* 0.01*               
     Parsnips           0.05* 0.1* 0.01*               
     Parsley root           0.05* 0.1* 0.01*               
     Radishes           0.05* 0.1* 0.01*               
     Salsify           0.05* 0.1* 0.01*               
     Sweet potatoes           0.05* 0.1* 0.01*               
     Swedes           0.05* 0.1* 0.01*               
     Turnips           0.05* 0.1* 0.01*               
     Yams           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(ii) BULB VEGETABLES

     Garlic           0.05* 0.1* 0.01*               
     Onions           0.05* 0.1* 0.01*               
     Shallots           0.05* 0.1* 0.01*               
     Spring onions           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes           0.05* 0.1* 0.01*               
     Peppers           0.05* 0.1* 0.01*               
     Chilli peppers                
     Aubergines           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (b) Cucurbits-edible peel

     Cucumbers           0.05* 0.1* 0.01*               
     Gherkins           0.05* 0.1* 0.01*               
     Courgettes           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (c) Cucurbits-inedible peel

     Melons           0.05* 0.1* 0.01*               
     Squashes           0.05* 0.1* 0.01*               
     Watermelons           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (d) Sweet corn

          0.05* 0.1* 0.01*               
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli           0.1 0.1* 0.01*               
     Cauliflower        0.1 0.1* 0.01*               
     Others           0.1 0.1* 0.01*               
     (b) Head Brassicas

     Brussels sprouts           0.05* 0.1* 0.01*               
     Head cabbage           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (c) Leafy Brassicas

     Chinese cabbage           0.05* 0.1* 0.01*               
     Kale           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (d) Kohlrabi

          0.05* 0.1* 0.01*               
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress           0.05* 0.1* 0.01*               
     Lamb's lettuce           0.05* 0.1* 0.01*               
     Lettuce           0.05* 0.1* 0.01*               
     Scarole           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (b) Spinach & similar

     Spinach           0.05* 0.1* 0.01*               
     Beet leaves (chard)           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
     (c) Watercress

          0.05* 0.1* 0.01*               
     (d) Witloof

          0.05* 0.1* 0.01*               
     (e) Herbs

     Chervil           0.05* 0.1* 0.01*               
     Chives           0.05* 0.1* 0.01*               
     Parsley           0.05* 0.1* 0.01*               
     Celery leaves           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods)           0.05* 0.1* 0.01*               
     Beans (without pods)           0.05* 0.1* 0.01*               
     Peas (with pods)           0.05* 0.1* 0.01*               
     Peas (without pods)           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(vii) STEM VEGETABLES

     Asparagus           0.05* 0.1* 0.01*               
     Cardoons           0.05* 0.1* 0.01*               
     Celery           0.05* 0.1* 0.01*               
     Fennel           0.05* 0.1* 0.01*               
     Globe artichokes           0.05* 0.1* 0.01*               
     Leeks           0.05* 0.1* 0.01*               
     Rhubarb           0.05* 0.1* 0.01*               
     Others           0.05* 0.1* 0.01*               
(viii) FUNGI

     (a) Cultivated mushrooms

          0.05* 0.1* 0.01*               
     (b) Wild mushrooms

          0.05* 50 0.01*               
3. PULSES
     Beans           0.05* 2 0.01*               
     Lentils           0.05* 0.1* 0.01*               
     Peas           0.05* 3 0.01*               
     Others           0.05* 0.1* 0.01*               
4. OILSEEDS
     Linseed           0.05* 10 0.01*               
     Peanuts           0.05* 0.1* 0.01*               
     Poppy seed           0.05* 0.1* 0.01*               
     Sesame seed           0.05* 0.1* 0.01*               
     Sunflower seed           0.05* 0.1* 0.01*               
     Rape seed           0.05* 10 0.01*               
     Soya bean           0.05* 20 0.01*               
     Mustard seed           0.05* 10 0.01*               
     Cotton seed           0.05* 10 0.01*               
     Others           0.05* 0.1* 0.01*               
5. POTATOES
     Early potatoes           0.05* 0.1* 0.01*               
     Ware potatoes           0.05* 0.1* 0.01*               
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1*      0.1* 0.1* 0.02* 0.01* 0.2 } sum of alpha and beta
7. HOPS (dried)
     including hop pellets & unconcentrated powder           5 0.1* 0.01*               

Group to which food belongs Groups include the following products Hexachloro-cyclohexane (HCH) [gamma] Imazalil Iprodione Kresoxim-methyl Lambda-cyhalothrin Malathion Maleic hydrazide Maneb, Mancozeb, Metiram, Propineb and Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit      5 0.02* 0.05* 0.02*      1* 5
     Lemons      5 5 0.05* 0.02*      1* 5
     Limes      5 0.02* 0.05* 0.02*      1* 5
     Mandarins (inc clementines & similar hybrids)      5 2 0.05* 0.02*      1* 5
     Oranges      5 0.02* 0.05* 0.02*      1* 5
     Pomelos      5 0.02* 0.05* 0.02*      1* 5
     Others      5 0.02* 0.05* 0.02*      1* 5
(ii) TREE NUTS (shelled or unshelled)

     Almonds      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Brazil nuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Cashew nuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Chestnuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Coconuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Hazelnuts      0.02* 0.2 0.1* 0.05*      1* 0.1*
     Macadamia nuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Pecans      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Pine nuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Pistachios      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Walnuts      0.02* 0.02* 0.1* 0.05*      1* 0.1*
     Others      0.02* 0.02* 0.1* 0.05*      1* 0.1*
(iii) POME FRUIT

     Apples      5 10 0.2 0.1      1* 3
     Pears      5 10 0.2 0.1      1* 3
     Quinces      5 10 0.2 0.1      1* 3
     Others      5 10 0.2 0.1      1* 3
(iv) STONE FRUIT

     Apricots      0.02* 5 0.05* 0.2      1* 2
     Cherries      0.02* 5 0.05* 0.1      1* 1
     Peaches (incl nectarines & similar hybrids)      0.02* 5 0.05* 0.2      1* 2
     Plums      0.02* 5 0.05* 0.1      1* 1
     Others      0.02* 5 0.05* 0.1      1* 0.05*
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes      0.02* 10 1 0.2      1* 2
     Wine grapes      0.02* 10 1 0.2      1* 2
     (b) Strawberries (other than wild)

     0.02* 10 0.05* 0.5      1* 2
     (c) Cane Fruit (other than wild)

     Blackberries      0.02* 5 0.05* 0.02*      1* 0.05*
     Dewberries      0.02* 5 0.05* 0.02*      1* 0.05*
     Loganberries      0.02* 5 0.05* 0.02*      1* 0.05*
     Raspberries      0.02* 5 0.05* 0.02*      1* 0.05*
     Others      0.02* 5 0.05* 0.02*      1* 0.05*
     (d) Other small fruit & berries (other than wild)

     Bilberries      0.02* 10 0.05* 0.02*      1* 0.05*
     Cranberries      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Currants (red, black & white)      0.02* 10 0.05* 0.1      1* 5
     Gooseberries      0.02* 10 0.05* 0.1      1* 5
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     (e) Wild berries & wild fruit

     0.02* 0.02* 0.05* 0.02*      1* 0.05*
(vi) MISCELLANEOUS FRUIT

     Avocados      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Bananas      2 3 0.05* 0.02*      1* 0.05*
     Dates      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Figs      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Kiwi fruit      0.02* 5 0.05* 0.02*      1* 0.05*
     Kumquats      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Litchis      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Mangoes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Olives (table consumption)      0.02* 0.02* 0.2 0.02*      1* 5
     Olives (oil extract)      0.02* 0.02* 0.2 0.02*      1* 5
     Papaya                     0.02*               
     Passion fruit      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Pineapples      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Pomegranates      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.02* 0.05* 0.02*      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*      1* 0.05*
     Carrots      0.02* 0.3 0.05* 0.02*      30 0.2
     Celeriac      0.02* 0.02* 0.05* 0.1      1* 0.2
     Horseradish      0.02* 0.1 0.05* 0.02*      1* 0.05*
     Jerusalem artichokes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Parsnips      0.02* 0.1 0.05* 0.02*      30 0.05*
     Parsley root      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Radishes      0.02* 0.3 0.05* 0.1      1* 0.2
     Salsify      0.02* 0.02* 0.05* 0.02*      1* 0.2
     Sweet potatoes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Swedes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Turnips      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Yams      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.05*
(ii) BULB VEGETABLES

     Garlic      0.02* 5 0.05* 0.02*      10 0.5
     Onions      0.02* 5 0.05* 0.02*      10 0.5
     Shallots      0.02* 5 0.05* 0.02*      10 0.5
     Spring onions      0.02* 5 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.02* 0.05* 0.02*      10 0.05*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes      0.5 5 0.5 0.5      1* 3
     Peppers      0.02* 5 1 0.1      1* 2
     Chilli peppers                
     Aubergines      0.02* 5 0.5 0.5      1* 2
     Others      0.02* 5 0.05* 0.02*      1* 2
     (b) Cucurbits-edible peel

     Cucumbers      0.2 2 0.05* 0.1      1* 0.5
     Gherkins      0.2 2 0.05* 0.1      1* 2
     Courgettes      0.2 2 0.05* 0.1      1* 2
     Others      0.2 2 0.05* 0.1      1* 0.05*
     (c) Cucurbits-inedible peel

     Melons      2 0.3 0.2 0.05      1* 0.5
     Squashes      0.02* 0.02* 0.2 0.05      1* 0.5
     Watermelons      0.02* 0.02* 0.2 0.05      1* 0.5
     Others      0.02* 0.02* 0.2 0.05      1* 0.5
     (d) Sweet corn

     0.02* 0.02* 0.05* 0.02*      1* 0.05*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli      0.02* 0.05 0.05* 0.1      1* 1
     Cauliflower      0.02* 0.05 0.05* 0.1      1* 1
     Others      0.02* 0.05 0.05* 0.1      1* 1
     (b) Head Brassicas

     Brussels sprouts      0.02* 0.5 0.05* 0.05      1* 1
     Head cabbage      0.02* 5 0.05* 0.2      1* 1
     Others      0.02* 0.02* 0.05* 0.02*      1* 1
     c) Leafy Brassicas

     Chinese cabbage      0.02* 5 0.05* 0.02*      1* 0.5
     Kale      0.02* 0.02* 0.05* 0.02*      1* 0.5
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.5
     (d) Kohlrabi

     0.02* 0.1 0.05* 0.02*      1* 0.1*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress      0.02* 10 0.05* 1      1* 5
     Lamb's lettuce      0.02* 10 0.05* 1      1* 5
     Lettuce      0.02* 10 0.05* 1      1* 5
     Scarole      0.02* 10 0.05* 1      1* 5
     Others      0.02* 10 0.05* 1      1* 5
     (b) Spinach & similar

     Spinach      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Beet leaves (chard)      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     (c) Watercress

     0.02* 0.02* 0.05* 0.02*      1* 0.3
     (d) Witloof

     0.02* 2 0.05* 0.02*      1* 0.2
     (e) Herbs

     Chervil      0.02* 10 0.05* 1      1* 5
     Chives      0.02* 10 0.05* 1      1* 5
     Parsley      0.02* 10 0.05* 1      1* 5
     Celery leaves      0.02* 10 0.05* 1      1* 5
     Others      0.02* 10 0.05* 1      1* 5
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods)      0.02* 5 0.05* 0.2      1* 1
     Beans (without pods)      0.02*      0.05* 0.02*      1* 0.1
     Peas (with pods)      0.02* 1 0.05* 0.2      1* 1
     Peas (without pods)      0.02* 0.2 0.05* 0.02*      1* 0.1
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.05*
(vii) STEM VEGETABLES

     Asparagus      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Cardoons      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Celery      0.02* 0.02* 0.05* 0.3      1* 0.5
     Fennel      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Globe artichokes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Leeks      0.02* 0.02* 0.05* 0.02*      1* 3
     Rhubarb      0.02* 0.2 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.02* 0.05* 0.02*      1* 0.05*
(viii) FUNGI

     (a) Cultivated mushrooms

     0.02* 0.02* 0.05* 0.02*      1* 0.05*
     (b) Wild mushrooms

     0.02* 0.02* 0.05* 0.02*      1* 0.05*
3. PULSES
     Beans      0.02* 0.2 0.05* 0.02*      1* 0.05*
     Lentils      0.02* 0.2 0.05* 0.02*      1* 0.05*
     Peas      0.02* 0.2 0.05* 0.02*      1* 0.05*
     Others      0.02* 0.2 0.05* 0.02*   1* 0.05*
4. OILSEEDS
     Linseed      0.02* 0.1 0.1* 0.02*      1* 0.1*
     Peanuts      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Poppy seed      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Sesame seed      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Sunflower seed      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Rape seed      0.02* 0.5 0.1* 0.02*      1* 0.5
     Soya bean      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Mustard seed      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Cotton seed      0.02* 0.02* 0.1* 0.02*      1* 0.1*
     Others      0.02* 0.02* 0.1* 0.02*      1* 0.1*
5. POTATOES
     Early potatoes      0.02* 0.02* 0.05* 0.02*      1* 0.05*
     Ware potatoes      5 0.02* 0.05* 0.02*      50 0.05*
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.2 0.1* 0.1* 0.1* 1 0.5 1* 0.1*
7. HOPS (dried)
     including hop pellets & unconcentrated powder      0.1* 0.1* 0.1* 10      1* 25

Group to which food belongs Groups include the following products Mecarbam Metalaxyl Methamidophos Methidathion Methomyl thiodicarb Methoxychlor Methyl bromide
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*
     Lemons 0.05* 0.05* 0.2 2 1 0.01* 0.05*
     Limes 0.05* 0.05* 0.2 2 1 0.01* 0.05*
     Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.2 2 1 0.01* 0.05*
     Oranges 0.05* 0.5 0.2 2 0.5 0.01* 0.05*
     Pomelos 0.05* 0.5 0.2 2 0.5 0.01* 0.05*
     Others 0.05* 0.05* 0.2 2 0.05* 0.01* 0.05*
(ii) TREE NUTS (shelled or unshelled)

     Almonds 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Brazil nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Cashew nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Chestnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Coconuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Hazelnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Macadamia nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Pecans 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Pine nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Pistachios 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Walnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
     Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*     
(iii) POME FRUIT

     Apples 0.05* 1 0.05 0.3 0.2 0.01* 0.05*
     Pears 0.05* 1 0.05 0.3 0.2 0.01* 0.05*
     Quinces 0.05* 1 0.05 0.3 0.2 0.01* 0.05*
     Others 0.05* 1 0.05 0.3 0.2 0.01* 0.05*
(iv) STONE FRUIT

     Apricots 0.05* 0.05* 0.1 0.2 0.2 0.01*     
     Cherries 0.05* 0.05* 0.01* 0.02* 0.1 0.01*     
     Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05 0.2 0.2 0.01*     
     Plums 0.05* 0.05* 0.3 0.2 0.5 0.01*     
     Others 0.05* 0.05* 0.01* 0.2 0.05* 0.01*     
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes 0.05* 2 0.01* 0.5 0.05* 0.01*     
     Wine grapes 0.05* 1 0.01* 0.5 1 0.01*     
     (b) Strawberries (other than wild)

0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05*
     (c) Cane Fruit (other than wild)

     Blackberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Dewberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Loganberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Raspberries 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*
     (d) Other small fruit & berries (other than wild)

     Bilberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Cranberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Currants (red, black & white) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Gooseberries 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*
     (e) Wild berries & wild fruit

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
(vi) MISCELLANEOUS FRUIT

     Avocados 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Bananas 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Dates 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Figs 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*     
     Kiwi fruit 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Kumquats 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Litchis 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Mangoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Olives (table consumption) 0.05* 0.05* 0.01* 1 0.05* 0.01* 0.05*
     Olives (oil extract) 0.05* 0.05* 0.01* 1 0.05* 0.01* 0.05*
     Papaya 0.05* 0.05*      0.02* 0.05*          
     Passion fruit 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Pineapples 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Pomegranates 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*
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*
     Carrots 0.05* 0.1 0.01* 0.02* 0.05* 0.01* 0.05*
     Celeriac 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Horseradish 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Jerusalem artichokes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Parsnips 0.05* 0.1 0.01* 0.02* 0.05* 0.01* 0.05*
     Parsley root 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Radishes 0.05* 0.05* 0.01* 0.02* 0.5 0.01* 0.05*
     Salsify 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Sweet potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Swedes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Turnips 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Yams 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*
(ii) BULB VEGETABLES

     Garlic 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Onions 0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05*
     Shallots 0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05*
     Spring onions 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*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes 0.05* 0.05* 0.5 0.02* 0.5 0.01* 0.05*
     Peppers 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Chilli peppers                          0.01*     
     Aubergines 0.05* 0.05* 0.2 0.02* 0.5 0.01* 0.05*
     Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     (b) Cucurbits-edible peel

     Cucumbers 0.05* 0.5 1 0.02* 0.05* 0.01* 0.05*
     Gherkins 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Courgettes 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*
     (c) Cucurbits-inedible peel

     Melons 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05*
     Squashes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Watermelons 0.05* 0.2 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*
     (d) Sweet corn

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

  Broccoli 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05*
     Cauliflower 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05*
     Others 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05*
     (b) Head Brassicas

     Brussels sprouts 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     Head cabbage 0.05* 1 0.5 0.02* 0.05* 0.01* 0.05*
     Others 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     (c) Leafy Brassicas

     Chinese cabbage 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Kale 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*
     (d) Kohlrabi

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 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*
     Lamb's lettuce 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Lettuce 0.05* 1 0.2 0.02* 2 0.01* 0.05*
     Scarole 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*
     (b) Spinach & similar

     Spinach 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Beet leaves (chard) 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Others 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     (c) Watercress

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     (d) Witloof

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     (e) Herbs

     Chervil 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Chives 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Parsley 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Celery leaves 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
     Others 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05*
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods) 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     Beans (without pods) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Peas (with pods) 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     Peas (without pods) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Others 0.05* 0.05*      0.02* 0.05* 0.01* 0.05*
(vii) STEM VEGETABLES

     Asparagus 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Cardoons 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Celery 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Fennel 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Globe artichokes 0.05* 0.05* 0.1 0.02* 0.05* 0.01* 0.05*
     Leeks 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05*
     Rhubarb 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*
(viii) FUNGI

     (a) Cultivated mushrooms

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     (b) Wild mushrooms

0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
3. PULSES
     Beans 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*     
     Lentils 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*     
     Peas 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*     
     Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*     
4. OILSEEDS
     Linseed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
     Peanuts 0.05* 0.05* 0.01* 0.02* 0.1 0.01* 0.1*
     Poppy seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
     Sesame seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
     Sunflower seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
     Rape seed 0.05* 0.05* 0.01* 0.05 0.05* 0.01* 0.1*
     Soya bean 0.05* 0.05* 0.01* 0.02* 0.1 0.01* 0.1*
     Mustard seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
     Cotton seed 0.05* 0.05* 0.01 0.02* 0.1 0.01* 0.1*
     Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1*
5. POTATOES
     Early potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05*
     Ware potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 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*
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.1* 10 2 3 10 0.1* 0.05*

Group to which food belongs Groups include the following products Monocrotophos Omethoate Paraquat Permethrin Phorate Phosmet Phoxim Pirimiphos-methyl Procymidone
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT

     Grapefruit           0.05* 0.5 0.05*           1 0.02*
     Lemons           0.05* 0.5 0.05*           1 0.02*
     Limes           0.05* 0.5 0.05*           1 0.02*
     Mandarins (inc clementines & similar hybrids)           0.05* 0.5 0.05*           2 0.02*
     Oranges           0.05* 0.5 0.05*           1 0.02*
     Pomelos           0.05* 0.5 0.05*           1 0.02*
     Others           0.05* 0.5 0.05*           1 0.02*
(ii) TREE NUTS (shelled or unshelled)

     Almonds           0.05* 0.1 0.05*           0.05* 0.05*
     Brazil nuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Cashew nuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Chestnuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Coconuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Hazelnuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Macadamia nuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Pecans           0.05* 0.05* 0.05*           0.05* 0.05*
     Pine nuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Pistachios           0.05* 0.05* 0.05*           0.05* 0.05*
     Walnuts           0.05* 0.05* 0.05*           0.05* 0.05*
     Others           0.05* 0.05* 0.05*           0.05* 0.05*
(iii) POME FRUIT

     Apples           0.05* 1 0.05*        0.05* 0.02*
     Pears           0.05* 1 0.05*           0.05* 1
     Quinces           0.05* 1 0.05*           0.05* 0.02*
     Others           0.05* 1 0.05*           0.05* 0.02*
(iv) STONE FRUIT

     Apricots           0.05* 1 0.05*           0.05* 2
     Cherries           0.05* 1 0.05*           0.05* 0.02*
     Peaches (incl nectarines & similar hybrids)           0.05* 1 0.05*           0.05* 2
     Plums           0.05* 1 0.05*           0.05* 2
     Others           0.05* 1 0.05*           0.05* 2
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes           0.05* 1 0.05*           0.05* 5
     Wine grapes           0.05* 1 0.05*           2 5
     (b) Strawberries (other than wild)

          0.05* 1 0.05*           0.05* 5
     (c) Cane Fruit (other than wild)

     Blackberries           0.05* 0.05* 0.05*           0.05* 0.02*
     Dewberries           0.05* 0.05* 0.05*           0.05* 0.02*
     Loganberries           0.05* 0.05* 0.05*           0.05* 0.02*
     Raspberries           0.05* 0.05* 0.05*           0.05* 10
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
     (d) Other small fruit & berries (other than wild)

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

          0.05* 0.05* 0.05*           0.05* 0.02*
(vi) MISCELLANEOUS FRUIT

     Avocados           0.05* 0.05* 0.05*           0.05* 0.02*
     Bananas           0.05* 0.05* 0.05*           0.05* 0.02*
     Dates           0.05* 0.05* 0.05*           0.05* 0.02*
     Figs           0.05* 0.05* 0.05*           0.05* 0.02*
     Kiwi fruit           0.05* 1 0.05*           2 5
     Kumquats           0.05* 0.05* 0.05*           0.05* 0.02*
     Litchis           0.05* 0.05* 0.05*           0.05* 0.02*
     Mangoes           0.05* 0.05* 0.05*           0.05* 0.02*
     Olives (table consumption)           0.05* 0.05* 0.05*           0.05* 0.02*
     Olives (oil extract)           0.05* 0.05* 0.05*           0.05* 0.02*
     Papaya                     0.05*           0.05*     
     Passion fruit           0.05* 0.05* 0.05*           0.05* 0.02*
     Pineapples           0.05* 0.05* 0.05*           0.05* 0.02*
     Pomegranates           0.05* 0.05* 0.05*           0.05* 0.02*
     Others           0.05* 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* 0.05*           0.05* 0.02*
     Carrots           0.05* 0.05* 0.05*           1 0.02*
     Celeriac           0.05* 0.1 0.05*           0.05* 0.02*
     Horseradish           0.05* 0.05* 0.05*           0.05* 0.02*
     Jerusalem artichokes           0.05* 0.05* 0.05*           0.05* 0.02*
     Parsnips           0.05* 0.05* 0.05*           0.05* 0.02*
     Parsley root           0.05* 0.05* 0.05*           0.05* 0.02*
     Radishes        0.05* 0.1 0.05*           0.05* 0.02*
     Salsify           0.05* 0.05* 0.05*           0.05* 0.02*
     Sweet potatoes           0.05* 0.05* 0.05*           0.05* 0.02*
     Swedes           0.05* 0.05* 0.05*           0.05* 0.02*
     Turnips           0.05* 0.05* 0.05*           0.05* 0.02*
     Yams           0.05* 0.05* 0.05*           0.05* 0.02*
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
(ii) BULB VEGETABLES

     Garlic           0.05* 0.05* 0.05*           0.05* 0.2
     Onions           0.05* 0.05* 0.05*           0.05* 0.2
     Shallots           0.05* 0.05* 0.05*           0.05* 0.2
     Spring onions           0.05* 0.05* 0.05*           0.05* 0.02*
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes           0.05* 0.5 0.05*           1 2
     Peppers           0.05* 0.5 0.05*           1 2
     Chilli peppers                                         2
     Aubergines           0.05* 0.5 0.05*           0.05* 2
     Others           0.05* 0.5 0.05*           0.05*     
     (b) Cucurbits-edible peel

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

     Melons           0.05* 0.1 0.05*           1 1
     Squashes           0.05* 0.1 0.05*           0.05* 1
     Watermelons           0.05* 0.1 0.05*           0.05* 1
     Others           0.05* 0.1 0.05*           0.05* 1
     (d) Sweet corn

          0.05* 0.1 0.05*           0.05* 0.02*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli           0.05* 0.05* 0.05*           1 0.02*
     Cauliflower           0.05* 0.1 0.05*           1 0.02*
     Others           0.05* 0.05* 0.05*           1 0.02*
     (b) Head Brassicas

     Brussels sprouts        0.05* 0.05* 0.05*           2 0.02*
     Head cabbage           0.05* 0.1 0.05*           0.05* 0.02*
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
     (c) Leafy Brassicas

     Chinese cabbage           0.05* 1 0.05*           0.05* 0.02*
     Kale           0.05* 1 0.05*           0.05* 0.02*
     Others           0.05* 1 0.05*           0.05* 0.02*
     (d) Kohlrabi

          0.05* 0.05* 0.05*           0.05* 0.02*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress           0.05* 2 0.05*           0.05* 5
     Lamb's lettuce           0.05* 2 0.05*           0.05* 5
     Lettuce           0.05* 2 0.05*           0.05* 5
     Scarole           0.05* 2 0.05*           0.05* 5
     Others           0.05* 2 0.05*           0.05* 5
     (b) Spinach & similar

     Spinach           0.05* 1 0.05*           0.05* 0.02*
     Beet leaves (chard)           0.05* 1 0.05*           0.05* 0.02*
     Others           0.05* 1 0.05*           0.05* 0.02*
     (c) Watercress

          0.05* 0.05* 0.05*           0.05* 0.02*
     (d) Witloof

          0.05* 0.05* 0.05*           0.05* 2
     (e) Herbs

     Chervil           0.05* 2 0.05*           0.05* 0.02*
     Chives           0.05* 2 0.05*           0.05* 0.02*
     Parsley           0.05* 2 0.05*           0.05* 0.02*
     Celery leaves           0.05* 2 0.05*           0.05* 0.02*
     Others           0.05* 2 0.05*           0.05* 0.02*
(vi) LEGUME VEGETABLES (fresh)

  Beans (with pods)           0.05* 0.5 0.05*           0.05* 2
     Beans (without pods)           0.05* 0.05* 0.05*           0.05* 0.02*
     Peas (with pods)           0.05* 0.1 0.05*           0.05* 1
     Peas (without pods)           0.05* 0.05* 0.05*           0.05* 0.3
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
(vii) STEM VEGETABLES

     Asparagus           0.05* 0.05* 0.05*           0.05* 0.02*
     Cardoons           0.05* 0.05* 0.05*           0.05* 0.02*
     Celery           0.05* 2 0.05*           0.05* 0.02*
     Fennel           0.05* 0.05* 0.05*           0.05* 0.02*
     Globe artichokes           0.05* 0.05* 0.05*           0.05* 0.02*
     Leeks           0.05* 0.5 0.05*           0.05* 0.02*
     Rhubarb           0.05* 2 0.05*           0.05* 0.02*
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
(viii) FUNGI

     (a) Cultivated mushrooms

          0.05* 0.05* 0.05*           2 0.02*
     (b) Wild mushrooms

          0.05* 0.05* 0.05*           0.05* 0.02*
3. PULSES
     Beans           0.05* 0.05* 0.05*           0.05* 0.02*
     Lentils           0.05* 0.05* 0.05*           0.05* 0.02*
     Peas           0.05* 0.05* 0.05*           0.05* 0.2
     Others           0.05* 0.05* 0.05*           0.05* 0.02*
4. OILSEEDS
     Linseed           0.05* 0.05* 0.05*           0.05* 0.05*
     Peanuts           0.05* 0.1 0.1           0.05* 0.05*
     Poppy seed           0.05* 0.05* 0.05*           0.05* 0.05*
     Sesame seed           0.05* 0.05* 0.05*           0.05* 0.05*
     Sunflower seed           0.05* 0.05* 0.05*           0.05* 1/0.05(34)
     Rape seed           0.05* 0.1 0.05*           0.05* 1
     Soya bean           0.05* 0.05* 0.05*           0.05* 1
     Mustard seed           0.05* 0.1 0.05*           0.05* 0.05*
     Cotton seed           0.05* 0.2 0.05*           0.05* 0.05*
     Others           0.05* 0.05* 0.05*           0.05* 0.05*
5. POTATOES
     Early potatoes           0.05* 0.05* 0.05*           0.05* 0.02*
     Ware potatoes           0.05* 0.05* 0.05*           0.05* 0.02*
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1 0.1* 2 0.1* 0.1* 0.1* 0.05* 0.1*
7. HOPS (dried)
     including hop pellets & unconcentrated powder           0.1* 0.1* 0.1*           0.05* 0.1*

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

Group to which food belongs Groups include the following products Profenophos Propargite Propiconazole Propoxur Propyzamide Quinalphos TEPP Thiabendazole
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* 0.01* 5
     Lemons           0.05* 0.3 0.02* 0.05* 0.01* 5
     Limes           0.05* 0.3 0.02* 0.05* 0.01* 5
     Mandarins (inc clementines & similar hybrids)           0.05* 0.3 0.02* 0.05* 0.01* 5
     Oranges           0.05* 0.05* 0.02* 0.05* 0.01* 5
     Pomelos           0.05* 0.05* 0.02* 0.05* 0.01* 5
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 5
(ii) TREE NUTS (shelled or unshelled)

     Almonds           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Brazil nuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Cashew nuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Chestnuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Coconuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Hazelnuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Macadamia nuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Pecans           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Pine nuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Pistachios           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Walnuts           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.1*
(iii) POME FRUIT

     Apples           0.05* 0.05* 0.02* 0.05* 0.01* 5
     Pears           0.05* 0.05* 0.02* 0.05* 0.01* 5
     Quinces           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(iv) STONE FRUIT

     Apricots           0.2 0.05* 0.02* 0.05* 0.01* 0.05*
     Cherries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Peaches (incl nectarines & similar hybrids)           0.2 0.05* 0.02* 0.05* 0.01* 0.05*
     Plums           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(v) BERRIES AND SMALL FRUIT

     (a) Table & wine grapes

     Table grapes           0.5 0.05* 0.02* 0.05* 0.01* 0.05*
     Wine grapes           0.5 0.05* 0.02* 0.05* 0.01* 0.05*
     (b) Strawberries (other than wild)

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (c) Cane Fruit (other than wild)

     Blackberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Dewberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Loganberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Raspberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (d) Other small fruit & berries (other than wild)

     Bilberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Cranberries           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Currants (red, black & white)           0.05* 0.2 0.02* 0.05* 0.01* 0.05*
     Gooseberries           0.05* 0.2 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (e) Wild berries & wild fruit

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(vi) MISCELLANEOUS FRUIT

     Avocados           0.05* 0.05* 0.02* 0.05* 0.01* 15
     Bananas           0.1 0.05* 0.02* 0.05* 0.01* 5
     Dates           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Figs           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Kiwi fruit           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
  Kumquats           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Litchis           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Mangoes           0.05* 0.05* 0.02* 0.05* 0.01* 5
     Olives (table consumption)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Olives (oil extract)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Papaya           0.05* 0.05* 0.02* 0.05*      10
     Passion fruit           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Pineapples           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Pomegranates           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 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* 0.01* 0.05*
     Carrots           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Celeriac           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Horseradish           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Jerusalem artichokes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Parsnips           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Parsley root           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Radishes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Salsify           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Sweet potatoes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Swedes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Turnips           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Yams           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(ii) BULB VEGETABLES

     Garlic           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Onions           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Shallots           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Spring onions           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(iii) FRUITING VEGETABLES

     (a) Solanacea

     Tomatoes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Peppers           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Chilli peppers                
     Aubergines           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (b) Cucurbits-edible peel

     Cucumbers        0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Gherkins           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Courgettes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (c) Cucurbits-inedible peel

     Melons           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Squashes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Watermelons           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (d) Sweet corn

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(iv) BRASSICA VEGETABLES

     (a) Flowering Brassicas

     Broccoli           0.05* 0.5 0.02* 0.05* 0.01* 5
     Cauliflower           0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     (b) Head Brassicas

     Brussels sprouts           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Head cabbage           0.05* 0.5 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (c) Leafy Brassicas

     Chinese cabbage           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Kale           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (d) Kohlrabi

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(v) LEAF VEGETABLES AND FRESH HERBS

     (a) Lettuce & similar

     Cress           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Lamb's lettuce           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Lettuce           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Scarole           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 1 0.05* 0.01* 0.05*
     (b) Spinach & similar

     Spinach           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Beet leaves (chard)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (c) Watercress

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (d) Witloof

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     (e) Herbs

     Chervil           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Chives           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Parsley           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Celery leaves           0.05* 0.05* 1 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 1 0.05* 0.01* 0.05*
(vi) LEGUME VEGETABLES (fresh)

     Beans (with pods)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Beans (without pods)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Peas (with pods)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Peas (without pods)           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(vii) STEM VEGETABLES

     Asparagus           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Cardoons           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Celery           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Fennel           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Globe artichokes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Leeks           0.05* 1 0.02* 0.05* 0.01* 0.05*
     Rhubarb           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
(viii) FUNGI

     (a) Cultivated mushrooms

          0.05* 0.05* 0.02* 0.05* 0.01* 10
     (b) Wild mushrooms

          0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
3. PULSES
     Beans           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Lentils           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Peas           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
4. OILSEEDS
     Linseed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Peanuts           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Poppy seed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Sesame seed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Sunflower seed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Rape seed           0.05* 0.05* 0.1 0.05* 0.01* 0.05*
     Soya bean           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Mustard seed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Cotton seed           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
     Others           0.05* 0.05* 0.05* 0.05* 0.01* 0.05*
5. POTATOES
     Early potatoes           0.05* 0.05* 0.02* 0.05* 0.01* 0.05*
     Ware potatoes           0.05* 0.05* 0.02* 0.05* 0.01* 15
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 5 0.1* 0.1* 0.05* 0.1* 0.02* 0.1*
7. HOPS (dried)
     including hop pellets & unconcentrated powder           0.1* 0.1* 0.05* 0.1* 0.02* 0.1*

Group to which food belongs Ggroups 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 (inc 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
     Quinces 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*          
     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        
     Aubergines 0.02* 0.05* 0.05* 3
     Others 0.02* 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

Group to which food belongs Groups include the following products Acephate Aldicarb Aldrin & Dieldrin Amitraz Aramite Azoxystrobin Barban
8. CEREALS
     Wheat 0.02* 0.05* 0.01 0.02* 0.01* 0.3 0.05*
     Rye 0.02* 0.05* 0.01 0.02* 0.01* 0.3 0.05*
     Barley 0.02* 0.05* 0.01 0.02* 0.01* 0.3 0.05*
     Sorghum 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
     Oats 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
     Triticale 0.02* 0.05* 0.01 0.02* 0.01* 0.3 0.05*
     Maize 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
     Buckwheat 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
     Millet 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
     Rice(1) 0.02* 0.05* 0.01 0.02* 0.01* 5 0.05*
     Other cereals(2) 0.02* 0.05* 0.01 0.02* 0.01* 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.02* 0.01* 0.2 0.02*(9) 0.01* 0.05* 0.05*
     Milk(4) & 0.02* 0.01* 0.006      0.01* 0.01* 0.05*
     Dairy produce(5)      0.01*                         
     Eggs(6) 0.02* 0.01* 0.02 0.02* 0.01*(7) 0.05* 0.05*(7)

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

     9. Poultrymeat only.

Group to which food belongs Groups include the following products Benalaxyl Benfuracarb Captafol Carbaryl Carbendazim Carbofuran Carbon disulphide Carbon tetrachloride
8. CEREALS
     Wheat 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Rye 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Barley 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Sorghum 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Oats 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Triticale 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Maize 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Buckwheat 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Millet 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
     Rice(1) 0.05* 0.05* 0.05* 1 0.1* 0.1* 0.1 0.1
     Other cereals(2) 0.05* 0.05* 0.05* 0.5 0.1* 0.1* 0.1 0.1
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.05* 0.05*           0.1* 0.1*          
     Milk(4) & 0.05* 0.05*           0.1* 0.1*          
     Dairy produce(5)                                        
     Eggs(6) 0.05* 0.05*           0.1* 0.1*          

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

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*
     Rice(1) 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
     Other cereals(2) 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.05* 0.05* 0.05 0.05* 0.1* 0.05* 0.05*
     Milk(4) & Dairy produce(5) 0.05* 0.05* 0.002 0.05* 0.1* 0.05* 0.05*
     Eggs(6) 0.05* 0.05*(7) 0.005 0.05*(7) 0.1*(7) 0.05*(7) 0.05*(7)

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

Group to which food belongs Groups include the following products Chlormequat Chlorothalonil Chlorpyrifos Chlorpyrifos-methyl Cyfluthrin Cypermethrin Daminozide DDT
8. CEREALS
     Wheat 2 0.1 0.05* 3 0.02* 0.05* 0.02* 0.05
     Rye 2 0.1 0.05* 3 0.02* 0.05* 0.02* 0.05
     Barley 2 0.1 0.2 3 0.02* 0.2 0.02* 0.05
     Sorghum 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
     Oats 5 0.1 0.05* 3 0.02* 0.2 0.02* 0.05
     Triticale 2 0.1 0.05* 3 0.02* 0.05* 0.02* 0.05
     Maize 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
     Buckwheat 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
     Millet 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
     Rice(1) 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
     Other cereals(2) 0.05* 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.05
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat &      0.01* 0.05*(9) 0.05* 0.05 0.05*(9) 0.05* 1
     preparations 0.05(10)                     0.2(17)          
     of meat(3) 0.2(11)                                   
          0.1(12)                                
          0.05*(35)                                
     Milk(4) & Dairy produce(5) 0.05 0.01* 0.01* 0.01* 0.02* 0.02 0.05* 0.04
     Eggs(6) 0.05* 0.01* 0.01* 0.01* 0.02* 0.05* 0.05* 0.05

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     9. Poultrymeat only.

     10. Chicken liver.

     11. Cattle kidney.

     12. Cattle liver.

     17. Other meat products.

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

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 Disulfoton
8. CEREALS
     Wheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.1
     Rye 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Barley 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.2
     Sorghum 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.2
     Oats 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Triticale 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Maize 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Buckwheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Millet 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Rice(1) 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
     Other cereals(2) 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & 0.05*(9) 0.01* 0.2*                0.5(21) 0.02*
     preparations                               0.1(9)     
     of meat(3)                               0.05*(22)     
                                             1(23)
     Milk(4) & Dairy produce(5)      0.01* 0.2* 0.01*           0.02 0.02
     Eggs(6) 0.05* 0.01*(7) 0.2*(7)                0.05* 0.02*

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

     9. Poultrymeat only.

     21. Meat of cattle, sheep and goats.

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

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

Group to which food belongs Groups include the following products Endosulfan Endrin Ethephon Fenarimol Fenbutatin oxide Fentin Fenvalerate Sum of RR and SS isomers and Esfenvalerate 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*
     Rice(1) 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
     Other cereals(2) 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & 0.1(8) 0.05 0.05* 0.02*(13) 0.05* 0.05* 0.2(8) 0.05(8)
     preparations                                        
     of meat(4)                               0.02*(9) 0.02*(9)
     Milk(4) & Dairy produce(5) 0.004 0.0008 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
     Eggs(7) 0.1*(7) 0.005 0.05* 0.02* 0.05* 0.05* 0.02*(7) 0.02*(7)

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

     8. All meat except poultrymeat.

     9. Poultrymeat only.

     13. All meat except liver and kidney.

Group to which food belongs Groups include the following products Furathiocarb Glyphosate Heptachlor Hexachloro-benzene (HCB) Hexachloro-cyclohexane (HCH) α Hexachloro-cyclohexane (HCH) β
8. CEREALS
     Wheat 0.05* 5 0.01 0.01 0.02 }
     Rye 0.05* 5 0.01 0.01 0.02 }
     Barley 0.05* 20 0.01 0.01 0.02 }
     Sorghum 0.05* 20 0.01 0.01 0.02 }
     Oats 0.05* 20 0.01 0.01 0.02 }
     Triticale 0.05* 5 0.01 0.01 0.02 }sum of alpha & beta
     Maize 0.05* 0.1* 0.01 0.01 0.02 }
     Buckwheat 0.05* 0.1* 0.01 0.01 0.02 }
     Millet 0.05* 0.1* 0.01 0.01 0.02 }
     Rice(1) 0.05* 0.1* 0.01 0.01 0.02 }
     Other cereals(2) 0.05* 0.1* 0.01 0.01 0.02 }
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & 0.05* 0.5(24) 0.2 0.2 0.2 0.1
     preparations      2(25)                    
     of meat(3)      0.1*(17)                    
     Milk(4) & Dairy produce(5) 0.05* 0.1* 0.004 0.01 0.004 0.003
     Eggs(6) 0.05* 0.1* 0.02 0.02 0.02 0.01

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     17. Other meat products.

     24. Pig kidney.

     25. Cattle, goat and sheep kidney.

Group to which food belongs Groups include the following products Hexachloro-cyclohexane (HCH) [gamma] Hydrogen cyanide Hydrogen phosphide Imazalil Inorganic bromide Iprodione Kresoxim-methyl Lambda-cyhalothrin(28)
8. CEREALS
     Wheat 0.1 15 0.1 0.02* 50 0.5 0.05* 0.02*
     Rye 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Barley 0.1 15 0.1 0.02* 50 1 0.05* 0.05
     Sorghum 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Oats 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Triticale 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Maize 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Buckwheat 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Millet 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
     Rice(1) 0.1 15 0.1 0.02* 50 3 0.05* 0.02*
     Other cereals(2) 0.1 15 0.1 0.02* 50 0.02* 0.05* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & 2(26)           0.02*      0.05* 0.02*(14)(15) 0.5(8)
     preparations 1(27)                          0.05(14)(16) 0.02*(9)
     of meat(3)                                        
     Milk(4) & Dairy produce(5) 0.008           0.02*      0.05* 0.05*(18) 0.05
     Eggs(6) 0.1           0.02*      0.05* 0.02* 0.02*

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     8. All meat except poultrymeat.

     9. Poultrymeat only.

     14. The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.

     15. Meat, liver, fat.

     16. Kidney.

     18. The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.

     26. Sheepmeat only.

     27. All meat except sheepmeat.

     28. For animal products MRLs relate to cyhalothrin (sum of isomers).

Group to which food belongs Groups include the following products Malathion Maneb, Mancozeb, Metiram, Propineb and Zineb Mecarbam Metalaxyl Methamidophos Methidathion Methomyl thiodicarb
8. CEREALS
     Wheat 8 1 0.05* 0.05* 0.01* 0.02* 0.05*
     Rye 8 1 0.05* 0.05* 0.01* 0.02* 0.05*
     Barley 8 2 0.05* 0.05* 0.01* 0.02* 0.05*
     Sorghum 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Oats 8 2 0.05* 0.05* 0.01* 0.02* 0.05*
     Triticale 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Maize 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Buckwheat 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Millet 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Rice(1) 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
     Other cereals(2) 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3)      0.05*      0.05* 0.01* 0.02* 0.02
     Milk(4) &      0.05*      0.05* 0.01* 0.02* 0.02
     Dairy produce(5)                          0.02* 0.02
     Eggs(6)      0.05*      0.05* 0.01* 0.02* 0.02

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

Group to which food belongs Groups include the following products Methoxychlor Methyl bromide Permethrin Phorate Phosphamidon Pirimiphos-methyl Procymidone
8. CEREALS
     Wheat 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Rye 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Barley 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Sorghum 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Oats 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Triticale 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Maize 0.01* 0.1 0.2 0.05* 0.05 5 0.02*
     Buckwheat 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Millet 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Rice(1) 0.01* 0.1 2 0.05* 0.05 5 0.02*
     Other cereals(2) 0.01* 0.1 2 0.05* 0.05 5 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.01*      0.5 0.05*      0.05* 0.05*
     Milk(4) & 0.01*      0.05 0.02*      0.05* 0.05*
     Dairy produce(5)                          0.05*  
     Eggs(6) 0.01*(7)      0.05 0.05*      0.05* 0.05*

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

Group to which food belongs Groups include the following products Propiconazole Propoxur Propyzamide Pyrethrins Thiabendazole Triazophos Trichlorfon
8. CEREALS
     Wheat 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Rye 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Barley 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Sorghum 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Oats 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Triticale 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Maize 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Buckwheat 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Millet 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Rice(1) 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
     Other cereals(2) 0.05* 0.05* 0.02* 3 0.05* 0.02* 0.1
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & 0.1(29) 0.05* 0.05*(31)(33)      0.1(19) 0.02*     
     preparations 0.05*(30)      0.02*(32)(33)                    
     of meat(3)                                   
     Milk(4) & 0.01* 0.05* 0.01*(33)           0.02*     
     Dairy produce(5)                          0.02*     
     Eggs(6) 0.05* 0.05* 0.02*(33)      0.1* 0.02*(7)     

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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

     7. For 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.

     19. With the exception of meat and other ovine, bovine and caprine products.

     29. Ruminant liver.

     30. All meat except ruminant liver.

     31. Fat, liver and kidney.

     32. Other than fat, liver and kidney.

     33. The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

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*
     Rice(1) 0.05* 0.05*
     Other cereals(2) 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations of meat(3) 0.05* 0.05*
     Milk(4) & Dairy produce(5) 0.05* 0.05*
     Eggs(6) 0.05* 0.05*

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination no MRL - refers to the particular active/commodity combination

FOOTNOTES:

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

     2. Other cereals do not include rice.

     3. Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

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

     5. 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:

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



SCHEDULE 3
Regulation 6(a)

Note: The word "fresh" is taken to extend to products which have been chilled.

Column 1 Column 2 Column 3
Group of products Products included in the groups Part of product to which maximum residue levels apply
     1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar: nuts

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including clementines and similar hybrids)

Oranges

Pomelos

Others

}Whole Product
(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia nuts

Pecans

Pine nuts

Pistachios

Walnuts

Others

}Whole product after removal of shell
(iii) Pome Fruit

Apples

Pears

Quinces

Others

}Whole product after removal of stems
(iv) Stone Fruit

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

Others

}Whole product after removal of stems
(v) Berries and Small Fruit

(a) Table and wine grapes

Table grapes

Wine grapes

(b) Strawberries (other than wild)

(c) Cane fruit (other than wild)

Blackberries

Dewberries

Loganberries

Rasperries

Others

(d) Other small fruit and berries (other than wild)

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

(e) Wild berries and wild fruit

}Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
(vi) Miscellaneous Fruit

Avocados

Bananas

Dates

Figs

Kiwi fruit

Kumquats

Litchis

Mangoes

Olives (table consumption)dagger

Olives (oil extract)

Papaya

Passion fruit

Pineapples

Pomegranates

Others

}Whole fruit after removal of stems (if any) and in the case of pineapple, after removal of the crown

}dagger Whole fruit after removal of stems (if any) after removal of soil (if any) by rinsing in running water

     2. Vegetables, fresh or uncooked, frozen or dry

(i) Root and Tuber Vegetables

Beetroot

Carrots

Celeraiac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salisfy

Sweet potatoes

Swedes

Turnips

Yams

Others

}Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
(ii) Bulb Vegetables

Garlic

Onions

Shallots

Spring Onions

Others

}For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any) Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
(iii) Fruiting Vegetables

(a) Solancea

Tomatoes

Peppers

Chilli peppers

Aubergines

Others

(b) Cucurbits-edible peel

Cucumbers

Gherkin

Courgettes

Others

(c) Cucurbits-inedible peel

Melons

Squashes

Watermelons

Others

}Whole product after removal of stems
     (d) Sweet corn

}Kernels or cobs without husks
(iv) Brassica Vegetables

(a) Flowering brassicas

Broccoli

Cauliflower

Others

}Caulflower and broccoli curd only
     (b) Head brassicas

Brussels sprouts

Head cabbage

Others

(c) Leafy brassicas

Chinese cabbage

Kale

Others

}Product after removal of decayed leaves (if any)
     (d) Kohlrabi

}Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
(v) Leaf Vegetables and Fresh Herbs

(a) Lettuce and similar

Cress

Lamb's lettuce

Lettuce

Scarole

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery leaves

Others

}Whole product after removal of decayed outer leaves, root and soil (if any)
(vi) Legume Vegetables (Fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

}Whole product after removal of pods or with pods if they are intended to be eaten
(vii) Stem Vegetables

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leeks

Rhubarb

Others

}Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
(viii) Fungi

Mushrooms (other than wild)

Wild Mushrooms

}Whole product after removal of soil or growing medium
     3. Pulses

     Beans

Lentils

Peas

Others

}Whole product
     4. Oil seeds

     Linseed

Peanuts

Poppy seed

Rape seed

Sesame seed

Sunflower seed*

Soya bean

Others

}Whole seed or kernal after removal of shell and husk, when possible

}* Whole seed including shell, when present, and whole seed without shell, when shell is absent

     5. Potatoes

     Early potatoes

Ware potatoes

}Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
     6. Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis)

}Whole product
     7. Hops (dried), including hop pellets and unconcentrated powder

}Whole product
     8. Cereal grains

     Wheat

Rye

Barley

Sorghum

Oats

Triticale

Maize

Buckwheat

Millet

Rice

Other cereals

}Whole commodity without husk
     9. Products of animal origin

     Meat, fat and preparations of meat }Whole commodity (for fat soluble pesticides a portion of carcass fat is analysed and MRLs apply to carcass fat)
     Milk }Whole commodity
     Eggs }Whole egg whites and yolks combined after removal of shells
     10. Spices

     Cumin seed

Juniper berries

Nutmeg

Pepper, black and white

Vanilla pods

Others

}Whole product



SCHEDULE 4
Regulation 7


Revocations


Title Number
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) Regulations (Northern Ireland) 1995 S.R. 1995 No. 33
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1995 S.R. 1995 No. 461
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1996 S.R. 1996 No. 527
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1997 S.R. 1997 No. 244
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1999 S.R. 1999 No. 114
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment No. 2) Regulations (Northern Ireland) 1999 S.R. 1999 No. 321
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) Regulations (Northern Ireland) 1995 S.R. 1995 No. 32
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) (Amendment) Regulations (Northern Ireland) 1995 S.R. 1995 No. 460
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) (Amendment) Regulations (Northern Ireland) 1996 S.R. 1996 No. 526
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) (Amendment) Regulations (Northern Ireland) 1997 S.R. 1997 No. 243
Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) (Amendment) Regulations (Northern Ireland) 1999 S.R. 1999 No. 320



EXPLANATORY NOTE

(This note is not part of the Regulations.)


These Regulations are made under section 2(2) of the European Communities Act 1972 and section 16(2) of the Food and Environment Protection Act 1985 and consolidate and replace the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) Regulations (Northern Ireland) 1995 (S.R. 1995 No. 33 as amended by S.R. 1995 No. 461, S.R. 1996 No. 527, S.R. 1997 No. 244, S.R. 1999 No. 114 and S.R. 1999 No. 321) and the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) Regulations (Northern Ireland) 1995 (S.R. 1995 No. 32 as amended by S.R. 1995 No. 460, S.R. 1996 No. 526, S.R. 1997 No. 243 and S.R. 1999 No. 320).

To the extent that the Regulations are made under the European Communities Act 1972, regulation 4 and Schedule 2 Part II specify maximum levels of pesticide residues which crops, food and feeding stuffs may contain in implementation of Council Directive 86/362/EEC (O.J. No. L221, 7.8.86, p. 37) and Council Directive 86/363/EEC (O.J. No. L221, 7.8.86, p. 43) as regards cereals and products of animal origin, each as last amended by Commission Directive 2000/58/EC (O.J. No. L244, 29.9.2000, p. 78) and Council Directive 90/642/EEC (O.J. No. L350, 14.12.90, p. 71) as regards certain products of plant origin (including fruit and vegetables), (as amended by Council Directives 93/58/EEC (O.J. No. L211, 23.8.93, p. 6), 94/30/EC (O.J. No. L189, 23.7.94, p. 70), 95/38/EC (O.J. No. L197, 22.8.95, p. 14), 95/61/EC (O.J. No. L292, 7.12.95, p. 27), 96/32/EC (O.J. No. L144, 18.6.96, p. 12), 97/41/EC, (O.J. No. L184, 12.7.97, p. 33) and Commission Directives 97/71/EC (O.J. No. L347, 18.12.97, p. 42), 98/82/EC (O.J. No. L290, 29.10.98, p. 25), 1999/65/EC (O.J. No. L172, 8.7.99, p. 40), 1999/71/EC (O.J. No. L194, 27.7.99, p. 36), 2000/24/EC (O.J. No. L107, 4.5.2000, p. 28), 2000/42/EC (O.J. No. L158, 30.6.2000, p. 51), 2000/48/EC (O.J. No. L197, 3.8.2000, p. 26), 2000/57/EC (O.J. No. L244, 29.9.2000, p. 76), 2000/58/EC (O.J. No. L244, 29.9.2000, p. 78) and 2001/35/EC (O.J. No. L136, 18.5.2001, p. 42)) (these Directives as so amended being referred to in these Regulations as "the Residues Directives"). In particular, these Regulations specify for the first time maximum residue levels for the pesticide Azoxystrobin in implementation of Commission Directive 1999/71/EC. Regulation 4 also creates offences, specifies penalties, provides defences and confers enforcement powers where these maximum residue levels have been exceeded in respect of products put into circulation.

To the extent that these Regulations are made under the Food and Environment Protection Act 1985, they specify maximum levels of pesticide residues which may be left in crops, food and feeding stuffs which are not the subject of the Residues Directives. Since they are made under section 16(2)(k) of that Act, regulation 3 and Schedule 2 Part I do no more than specify the maximum residue level which may be left in a particular product. Offences and penalties for contravention of regulation 3 are prescribed respectively by sections 16(12) and 21(3) of that Act.

The Regulations also confer powers to seize and dispose of products where maximum residue levels have been exceeded (regulation 5) and prescribe how much of a particular product is to be taken into account in determining whether a maximum residue level has been exceeded in accordance with Council Directive 90/642/EEC (regulation 6 and Schedule 3). Provision is also made with regard to the manner for determining whether maximum residue levels have been exceeded when found in dried or processed products or composite foods, so far as these are subject of the Residues Directives (regulation 6).

The Regulations include certain drafting improvements to the preceding legislation, in particular omitting reference to the means by which a pesticide residue may come to be in any product (see regulations 2(3), 3(1) and 4(1)) and clarifying the provisions setting maximum residue levels in their application to dried or processed products or composite foods (see regulations 3(2), 4(2) and (3)).

These Regulations revoke the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) Regulations (Northern Ireland) 1995 (S.R. 1995 No. 33 as amended by S.R. 1995 No. 461, S.R. 1996 No. 527, S.R. 1997 No. 244, S.R. 1999 No. 114 and S.R. 1999 No. 321) and the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (National Limits) Regulations (Northern Ireland) 1995 (S.R. 1995 No. 32 as amended by S.R. 1995 No. 460, S.R. 1996 No. 526, S.R. 1997 No. 243 and S.R. 1999 No. 320).


Notes:

[1] S.I. 2000/2812back

[2] 1972 c. 68; the powers conferred by section 2(2) were extended by virtue of the amendment of section 1(2) of the European Communities Act 1972 by section 1 of the European Economic Area Act 1993 (c. 51)back

[3] 1985 c. 48; section 16 was amended by the Pesticides (Fees and Enforcement) Act 1989 (c. 27) and by the Pesticides Act 1998 (c.26); see also section 25(2) and Article 3(4) of the Department (Northern Ireland) Order 1999 S.I. 1999/283 (N.I.1), and section 25(2A) as inserted by section 1(5) of the Pesticides Act 1998back

[4] Established by S.R. 1987 No. 341back

[5] O.J. No. L1, 3.1.94, p. 3back

[6] O.J. No. L1, 3.1.94, p. 572back

[7] O.J. No. L221, 7.8.86, p. 37back

[8] O.J. No. L126, 20.5.88, p. 53back

[9] O.J. No. L353, 17.12.90, p. 48back

[10] O.J. No. L211, 23.8.93, p. 1back

[11] O.J. No. L189, 23.7.94, p. 67back

[12] O.J. No. L197, 22.8.95, p. 29back

[13] O.J. No. L144, 18.6.96, p. 35back

[14] O.J. No. L184, 12.7.97, p. 33back

[15] O.J. No. L347, 18.12.97, p. 42back

[16] O.J. No. L290, 29.10.98, p. 25back

[17] O.J. No. L172, 8.7.99, p. 40back

[18] O.J. No. L194, 27.7.99, p. 36back

[19] O.J. No. L107, 4.5.2000, p. 28back

[20] O.J. No. L158, 30.6.2000, p. 51back

[21] O.J. No. L197, 3.8.2000, p. 26back

[22] O.J. No. L244, 29.9.2000, p. 78back

[23] O.J. No. L221, 7.8.86, p. 43back

[24] O.J. No. L350, 14.12.90, p. 71back

[25] O.J. No. L211, 23.8.93, p. 6back

[26] O.J. No. L189, 23.7.94, p. 70back

[27] O.J. No. L197, 22.8.95, p. 14back

[28] O.J. No. L292, 7.12.95, p. 27back

[29] O.J. No. L144, 18.6.96, p. 12back

[30] O.J. No. L244, 29.9.2000, p. 76back

[31] O.J. No. L136, 18.5.2001, p. 42back

[32] 1954 c. 33 (N.I.)back

[33] Food and Agriculture Organisation of the United Nations and World Health Organisation Joint Food Standards Programme Codex Alimentarius Commission, Recommended Method of Sampling for the determination of Pesticide Residues, Volume 2 Section 3 Codex Alimentarius, 1993back



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