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

Statutory Rules of Northern Ireland

2002 No. 27

AGRICULTURE

PRESTICIDES

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

Made

1st February 2002

Coming into operation

11th 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 the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002, 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, hereby makes the following Regulations:

Citation, commencement and interpretation

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2002 and shall come into operation on 11th March 2002.

(2) The Interpretation Act (Northern Ireland) 1954(4) shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.

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

2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002(5) shall be amended in accordance with paragraphs (2) to (7).

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

““the Residues Directives” means Council Directive 86/362/EEC(6), Council Directive 86/363/EEC(7) and Council Directive 90/642/EEC(8), in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2002.”.

(3) In Schedule 1 there shall be inserted at the appropriate places in Columns 1 and 2 the following:

Column 1	Column 2
Pesticide	Residues
Azimsulfuron	azimsulfuron
Azinphos-ethyl	azinphos-ethyl
Chlozolinate	chlozolinate
Dinoterb	dinoterb
DNOC	DNOC
Fluroxypyr	fluroxypyr and its esters expressed as fluroxypyr
Monolinuron	monolinuron
Prohexadione	prohexadione and its salts expressed as prohexadione
Propham	propham
Pyrazophos	pyrazophos
Spiroxamine	spiroxamine
Tecnazene	tecnazene

(4) On 1st July 2003, the entry for the pesticide Tecnazene in relation to lettuce shall be deleted from Part I of Schedule 2.

(5) In Part II of Schedule 2 there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, columns of maximum permitted levels for residues of the pesticides specified in the Schedule to these Regulations in relation to the products so specified and the columns relating to azoxystrobin and kresoxim methyl being substituted for the existing columns respectively relating to them as from 1st March 2002.

(6) In Part II of Schedule 2 maximum residue levels shall be substituted as follows—

(a) for mg/kg of iprodione on spring onion delete “5” and insert “3”;

(b) for mg/kg of methamidophos on cottonseed delete “0.01” and insert “0.1”.

(7) The following footnotes shall be added at the end of Part II to Schedule 2—

“36.   The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.

37.   Scarole includes broad-leaf endive.

38.   Liver and kidney.”.

Sealed with the Official Seal of the Department of Agriculture and Rural Development on 1st February 2002.

L.S.

Liam McKibben

A senior officer of the

Department of Agriculture and Rural Development

Regulation 2(5)

SCHEDULE Levels to be included in Schedule 2 Part II

Groups to which food belongs	Groups include the following products	Azimsulfuron	Azinphos-ethyl	Azoxystrobin	Chlozolinate Applying from 1 January 2003	Dinoterb	DNOC Applying from 1 July 2002	Fluroxypyr and its esters expressed as fluroxypyr
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*	0.05*	0.05*	0.05*
	Lemons	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Limes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oranges	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomelos	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
(iii) POME FRUIT
	Apples	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pears	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Quinces	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iv) STONE FRUIT
	Apricots	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cherries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peaches (inc nectarines & similar hybrids)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Plums	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Wine grapes	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	(b) Strawberries (other than wild)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Dewberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Loganberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Raspberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cranberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Gooseberries	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(e) Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Bananas	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Dates	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Figs	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kumquats	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Litchis	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mangoes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Passion fruit	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Papaya	0.02*		0.05*				0.05*
	Pineapples	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomegranates	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	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*	0.05*	0.05*	0.05*
	Carrots	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celeriac	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Horseradish	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsnips	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley root	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Radishes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Salsify	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Swedes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Turnips	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Yams	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Onions	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Shallots	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Spring onions	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Peppers	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Chilli peppers	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Aubergines	0.02*	0.05*	2	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Cucurbits-edible peel
	Cucumbers	0.02*	0.05*	1	0.05*	0.05*	0.05*	0.05*
	Gherkins	0.02*	0.05*	1	0.05*	0.05*	0.05*	0.05*
	Courgettes	0.02*	0.05*	1	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	1	0.05*	0.05*	0.05*	0.05*
	(c) Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.5	0.05*	0.05*	0.05*	0.05*
	Squashes	0.02*	0.05*	0.5	0.05*	0.05*	0.05*	0.05*
	Watermelons	0.02*	0.05*	0.5	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.5	0.05*	0.05*	0.05*	0.05*
	(d) Sweet corn	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli (including Calabrese)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cauliflower	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Head Brassicas
	Brussels sprouts0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Head cabbage0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Leafy Brassicas
	Chinese cabbage0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kale0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Kohlrabi	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lamb’s lettuce	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lettuce	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Scarole (includes broad-leaf endive)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Watercress	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Witloof	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(e) Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chives	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery leaves	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beans (without pods)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas (with pods)	0.02*	0.05*	0.5	0.05*	0.05*	0.05*	0.05*
	Peas (without pods)	0.02*	0.05*	0.2	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cardoons	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Fennel	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Leeks	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rhubarb	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(viii) FUNGI
	(a) Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Wild mushrooms	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lentils	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas	0.02*	0.05*	0.1	0.05*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Soya bean	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*	20	0.1*	0.1*	0.1*	0.1*

Groups to which food belongs	Groups include the following products	Kresoxim methyl	Monolinuron Applying from 1 July 2002	Prohexadione and its salts expressed as prohexadione	Propham	Pyrazophos Applying from 1 July 2002	Spiroxamine	Tecnazene Applying from 1 January 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lemons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Limes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oranges	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomelos	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.1*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iii) POME FRUIT
	Apples	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pears	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Quinces	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cherries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peaches (inc nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Plums	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	1	0.05*	0.05*	0.05*	0.05*	1	0.05*
	Wine grapes	1	0.05*	0.05*	0.05*	0.05*	1	0.05*
	(b) Strawberries (other than wild)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Dewberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Loganberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Raspberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cranberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Currants (red, black & white)	1	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Gooseberries	1	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(e) Wild berries & wild fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Bananas	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Dates	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Figs	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kiwi fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Papaya	0.05*		0.05*
	Pineapples	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Carrots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celeriac	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Horseradish	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley root	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Radishes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Salsify	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Yams	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Onions	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Shallots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Spring onions	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.5	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peppers	1	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chilli peppers	1	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Aubergines	0.5	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Gherkins	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Courgettes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Cucurbits-inedible peel
	Melons	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Squashes	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Watermelons	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.2	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Sweet corn	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cauliflower	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Head cabbage	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kale	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Kohlrabi	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lettuce	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Scarole (includes broad- leaf endive)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Watercress	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(d) Witloof	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(e) Herbs
	Chervil	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chives	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery leaves	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beans (without pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas (with pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas (without pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Fennel	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Globe artichokes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Leeks	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rhubarb	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(viii) FUNGI
	(a) Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Wild mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lentils	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Soya bean	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
	Others	0.1*	0.05*	0.1*	0.05*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Ware potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*

Groups to which food belongs	Groups include the following products	Azimsulfuron	Azinphos-ethyl	Azoxystrobin	Chlozolinate Applying from 1 January 2003	Dinoterb	DNOC Applying from 1 July 2002	Fluroxypyr and its esters expressed as fluroxypyr
8. CEREALS
	Wheat	0.02*	0.05*	0.3	0.05*	0.05*	0.05*	0.1
	Rye	0.02*	0.05*	0.3	0.05*	0.05*	0.05*	0.1
	Barley	0.02*	0.05*	0.3	0.05*	0.05*	0.05*	0.1
	Sorghum	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oats	0.02*	0.05*	0.3	0.05*	0.05*	0.05*	0.1
	Triticale	0.02*	0.05*	0.3	0.05*	0.05*	0.05*	0.1
	Maize	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Millet	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rice(1)	0.02*	0.05*	5	0.05*	0.05*	0.05*	0.05*
	Other cereals(2)	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations		0.05*	0.05*		0.05*	0.05*	0.05*
	of meat(3)							0.5(16)
	Milk(4) & Dairy produce(5)		0.05*	0.01*		0.05*	0.05*	0.05*
	Eggs(6)		0.05*(7)	0.05*(7)		0.05*(7)	0.05*(7)	0.05*(7)

Groups to which food belongs	Groups include the following products	Kresoxim methyl	Monolinuron Applying from 1 July 2002	Prohexadione and its salt expressed as prohexadione	Propham	Pyrazophos Applying from 1 July 2002	Spiroxamine	Tecnazene Applying from 1 January 2003
8. CEREALS
	Wheat	0.05*	0.05*	0.2	0.05*	0.05*	0.05*	0.05*
	Rye	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Barley	0.05*	0.05*	0.2	0.05*	0.05*	0.3	0.05*
	Sorghum	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oats	0.05*	0.05*	0.05*	0.05*	0.05*	0.3	0.05*
	Triticale	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Maize	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Buckwheat	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Millet	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rice(1)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Other cereals(2)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations	0.02*(14)(15)	0.05*	0.05*	0.05*	0.02*	0.05*(13)(36)	0.05*
	of meat(3)	0.05(14)(16)					0.2(36)(38)
	Milk(4) & Dairy produce(5)	0.05*(18)	0.05*	0.01*	0.05*	0.02*	0.02(36)	0.05*
	Eggs(6)	0.02*(7)	0.05*(7)	0.05*(7)	0.05*(7)	0.1*(7)	0.05*(7)(36)	0.05*(7)

Explanatory Note

(This note is not part of the Regulations.)

These Regulations, made under section 2(2) of the European Communities Act 1972 and section 16(2) of the Food and Environment Protection Act 1985, amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 (S.R. 2002 No. 20).

The Regulations specify maximum levels which crops, food and feeding stuffs may contain in implementation of Commission Directives 2000/81/EC (O.J. No. L326, 22.12.2000, p. 56), 2000/82/EC (O.J. No. L3, 6.1.2001, p.18), 2001/39/EC (O.J. No. L148, 01.06.01, p.70), 2001/48/EC (O.J. No. L180, 03.07.01, p. 26) and 2001/57/EC (O.J. No. L208, 01.08.01, p. 36) (regulation 2(5) and (6)).

The maximum level for iprodione on spring onions is amended to reflect Commission Directive 1998/82/EC (O.J. No. L290, 29.10.98, p. 25), and the maximum level for methamidophos on cottonseed is corrected to that set out in Commission Directive 1993/58/EEC (O.J. No. L211, 23.8.93, p. 6) (regulation 2(6)).

Further residue specifications are introduced and the definition of “the Residues Directives” is updated to take account of the Directives being implemented (regulation 2(2) and (3)).

Additionally, the Regulations remove specified maximum level of Tecnazene in relation to lettuce from 1st July 2003 which had been included in Part I to Schedule 2 by the 2002 Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum level now included in Part II of that Schedule (regulation 2(4)).

(1)

S.I. 2000/2812

(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)

(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 1998

(4)

1954 c. 33 (N.I.)

(5)

S.R. 2002 No. 20

(6)

O.J. No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2001/57/EC (O.J. No. L208, 1.8.2001, p. 36)

(7)

O.J. No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2001/57/EC

(8)

O.J. No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2001/57/EC