Column 1 | Column 2 | Column 3 |
Group of products | Products included in the groups | Part of product to which maximum residue levels apply |
|---|---|---|
Note: The word “fresh” extends to products which have been chilled | ||
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
(b)Strawberries (other than wild) (c)Cane fruit (other than wild)
(d)Other small fruit and berries (other than wild)
(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 | Avocados Bananas Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives (table consumption)† 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 |
| † 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 Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify 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)Solanacea
(b)Cucurbits—edible peel
(c)Cucurbits—inedible peel
| Whole product after removal of stems |
(d)Sweet corn | Kernels or cobs without husks | |
(iv) BRASSICA VEGETABLES | (a)Flowering brassicas
| Cauliflower and broccoli curd only |
(b)Head brassicas
(c)Leafy brassicas
| 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
(b)Spinach and similar
(c)Watercress (d)Witloof (e)Herbs
| 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 seeda Soya bean Others | Whole seed or kernel after removal of shell and husk when possible |
| a Whole seed, including shell when present, and whole seed without shell, when the 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. Cereals | Wheat Rye Barley Sorghum Oats Triticale Maize Buckwheat Millet Rice Other cereals | Whole grain without husk |
9. Foodstuffs of animal origin | Meat, fat and preparations of meat | Whole commodity (for fat soluble pesticides a portion of carcase fat is analysed and maximum residue levels apply to carcase fat) |
| Milk | Whole commodity | |
| Eggs | Whole egg whites and yolks combined after removal of shells | |