Changes over time for: Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002

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Sch. 1 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)
Sch. 2 Pt. I coming into force by S.R. 2002/20 reg. 1
Sch. 2 Pt. II coming into force by S.R. 2002/20 reg. 1
Sch. 3 coming into force by S.R. 2002/20 reg. 1
Sch. 4 coming into force by S.R. 2002/20 reg. 1
Regulations revoked by S.R. 2006/220 reg. 6 Sch. 4
reg. 1 coming into force by S.R. 2002/20 reg. 1
reg. 2 coming into force by S.R. 2002/20 reg. 1
reg. 3 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)
reg. 4 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)
reg. 5 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)
reg. 6 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)
reg. 7 coming into force by S.R. 2002/20 reg. 1 (This amendment not applied to legislation.gov.uk. No historical revised versions have been created for this S.R. for amendments made prior to its final revocation on 30.6.2006 by SR2006 No.220)

Prospective

Statutory Rules of Northern Ireland

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:

Prospective

Citation and commencementN.I.

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.

Commencement Information

I1Reg. 1 in operation at 4.3.2002, see reg. 1

InterpretationN.I.

2.—(1) In these Regulations—

“EEA State” means a State which is a Contracting Party to the Agreement on the European Economic Area signed at Oporto on 2nd May 1992(5) as adjusted by the Protocol signed at Brussels on 17th March 1993(6);

“the maximum permitted level” means the level mentioned in regulation 3(1) or 4(1);

“product” means any crop, food or feeding stuff specified in Schedule 2;

“putting into circulation” means any handing over, whether or not for a consideration, of any product—

(a)

in the case of fruit and vegetables, after they have been harvested, and

(b)

in any other case, at any time.

“the Residues Directives” means Council Directive 86/362/EEC(7) (as amended by Council Directives 88/298/EEC(8), 90/654/EEC(9), 93/57/EEC(10), 94/29/EC(11), 95/39/EC(12), 96/33/EC(13), 97/41/EC(14) and Commission Directives 97/71/EC(15), 98/82/EC(16), 1999/65/EC(17), 1999/71/EC(18), 2000/24/EC(19), 2000/42/EC(20), 2000/48/EC(21) and 2000/58/EC(22)), together with Council Directive 86/363/EEC(23) (as amended by Council Directives 93/57/EEC, 94/29/EC, 95/39/EC, 96/33/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/71/EC, 2000/24/EC, 2000/42/EC and 2000/58/EC) and Council Directive 90/642/EEC(24) (as amended by Council Directives 93/58/EEC(25), 94/30/EC(26), 95/38/EC(27), 95/61/EC(28), 96/32/EC(29), 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/65/EC, 1999/71/EC, 2000/24/EC, 2000/42/EC, 2000/48/EC, 2000/57/EC(30), 2000/58/EC and 2001/35/EC(31)).

(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.

Commencement Information

I2Reg. 2 in operation at 4.3.2002, see reg. 1

Maximum permitted residue level in certain crops, food or feeding stuffs not subject to Residues DirectivesN.I.

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).

Commencement Information

I3Reg. 3 in operation at 4.3.2002, see reg. 1

Maximum permitted residue level in crops, food or feeding stuffs subject to Residues DirectivesN.I.

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—

(a)any product (in this regulation a “dried or processed product”) which after drying or processing is obtained from any of the products named in Part II of Schedule 2, and

(b)any composite food which includes any of the products named in that Part of that Schedule,

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

(3) Where—

(a)paragraph (1) applies in relation to a dried or processed product or a composite food by virtue of paragraph (2), and

(b)no maximum permitted level has been expressly specified in Part II of Schedule 2 as the amount of pesticide residue which may be contained in that dried or processed product or composite food,

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—

(a)on summary conviction, to a fine not exceeding the statutory maximum; and

(b)on conviction on indictment, to a fine.

(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—

(a)it was so put with the intention of its being exported to a country which is not an EEA State and the offence was caused by a treatment applied to that product being a treatment—

(i)required by the country of destination in order to prevent the introduction of harmful organisms into its territory; or

(ii)necessary to protect the product from harmful organisms during transport to the country of destination and storage there, or

(b)it was so put with the intention that—

(i)it be used in the manufacture of things other than foodstuffs and animal feed; or

(ii)it be used for sowing or planting.

(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.

Commencement Information

I4Reg. 4 in operation at 4.3.2002, see reg. 1

Seizure or disposal of crops, food or feeding stuffsN.I.

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—

(a)seize or dispose of the consignment containing that product, or any part of it, or require that some other person shall dispose of it, or

(b)direct some other person to take such remedial action as appears to that department to be necessary.

Commencement Information

I5Reg. 5 in operation at 4.3.2002, see reg. 1

Sampling and AnalysisN.I.

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—

(a)the whole or such part only of that product shall, so far as is practicable, be taken into account as specified in column 3 of Schedule 3 opposite the name of that product in column 2 of that Schedule;

(b)the procedure laid down in the Codex Recommended Method of Sampling for the Determination of Pesticide Residues(33) shall so far as is practicable be followed;

(c)in the case of any product named in paragraph 3, 4 or 5 of Part I of Schedule 2 which has been dried that Part of that Schedule shall have specified opposite the name of that product there were substituted that number of milligrams divided by the fraction of 1 kilogram to which 1 kilogram of the product is reduced by the drying process;

(d)in the case of any product named in Part II of Schedule 2 which has been dried or processed, that Part of that Schedule shall have effect where no such maximum permitted level of pesticide residue is specified therein for the product in its dried or processed form as if the maximum permitted level of pesticide residue specified opposite the name of the product in that Part of that Schedule has been modified to take account of the concentration of the product caused by the drying process or, as the case may be, the dilution or concentration of the product caused by the processing; and

(e)in a case where two or more products have been mixed to form a single composite food in relation to which no such maximum permitted levels are specified in Part II of Schedule 2, that Part of that Schedule shall have effect as if such maximum permitted levels had been specified in relation to that composite food for each of the pesticide residues which are specified therein opposite the names of each of the products which have been mixed to form the composite food, taking into account—

(i)the relative concentrations of each of the constituent production the mixture; and

(ii)the provisions of paragraph (d).

Commencement Information

I6Reg. 6 in operation at 4.3.2002, see reg. 1

RevocationsN.I.

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

Commencement Information

I7Reg. 7 in operation at 4.3.2002, see reg. 1

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

Prospective

Regulation 2(3)

SCHEDULE 1N.I.

Commencement Information

I8Sch. 1 in operation at 4.3.2002, see reg. 1

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 2N.I.

Regulation 3(1)

Part IN.I.

Commencement Information

I9Sch. 2 Pt. I in operation at 4.3.2002, see reg. 1

Group to which food belongs	Groups include the following products	Aldrin & Dieldrin	2-Aminobutane	Azinphos-methyl	Bitertanol	Captan	Carbaryl	Carbophenothion	Chlordane	Chlorfenvinphos	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	Diflubenzuron	Dimenthipin	Dimethoate	Ethion	Fenitrothion	Fluazifop	Flurochloridone	Haloxyfop	Hexachloro-cyclohexane (HCH) γ	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	Mevinphos	Omethoate	Parathion	Parathion-methyl	Phosalone	Quintozene	Tecnazene
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
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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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*

Regulation 4

Part IIN.I.

Commencement Information

I10Sch. 2 Pt. II in operation at 4.3.2002, see reg. 1

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

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
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
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⁾

Group to which food belongs	Groups include the following products	Benalaxyl	Benfuracarb	Captafol	Carbaryl	Carbendazim	Carbofuran	Carbon disulphide	Carbon tetrachloride
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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*

Group to which food belongs	Groups include the following products	Carbosulfan	Chlorbufam	Chlordane	Chlorfenson	Chlorobenzilate	Chloroxuron	Chlorbenside
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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⁾

Group to which food belongs	Groups include the following products	Chlormequat	Chlorothalonil	Chlorpyrifos	Chlorpyrifos-methyl	Cyfluthrin	Cypermethrin	Daminozide	DDT
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
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

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
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
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*

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
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
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⁽³⁾							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⁽⁶⁾	0.1*⁽⁷⁾	0.005	0.05*	0.02*	0.05*	0.05*	0.02*⁽⁷⁾	0.02*⁽⁷⁾

Group to which food belongs	Groups include the following products	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH) α	Hexachloro-cyclohexane (HCH) β
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
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

Group to which food belongs	Groups include the following products	Hexachloro-cyclohexane (HCH) γ	Hydrogen cyanide	Hydrogen phosphide	Imazalil	Inorganic bromide	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin⁽²⁷⁾
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
^h 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).
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⁽⁵⁾						0.05⁽¹⁴⁾⁽¹⁶⁾	0.02*^h
	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*

Group to which food belongs	Groups include the following products	Malathion	Maneb, Mancozeb, Metiram, Propineb and Zineb	Mecarbam	Metalaxyl	Methamidophos	Methidathion	Methomyl thiodicarb
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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

Group to which food belongs	Groups include the following products	Methoxychlor	Methyl bromide	Permethrin	Phorate	Phosphamidon	Pirimiphos-methyl	Procymidone
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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*

Group to which food belongs	Groups include the following products	Propiconazole	Propoxur	Propyzamide	Pyrethrins	Thiabendazole	Triazophos	Trichlorfon
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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.
^k 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.
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*^k⁽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⁾

Group to which food belongs	Groups include the following products	Triforine	Vinclozolin
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. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
⁽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: if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
⁽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. 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*

Regulation 6(a)

SCHEDULE 3N.I.

Commencement Information

I11Sch. 3 in operation at 4.3.2002, see reg. 1

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)† 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 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

Regulation 7

SCHEDULE 4N.I.Revocations

Commencement Information

I12Sch. 4 in operation at 4.3.2002, see reg. 1

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

Prospective

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).

(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)

Established by S.R. 1987 No. 341

(5)

O.J. No. L1, 3.1.94, p. 3

(6)

O.J. No. L1, 3.1.94, p. 572

(7)

O.J. No. L221, 7.8.86, p. 37

(8)

O.J. No. L126, 20.5.88, p. 53

(9)

O.J. No. L353, 17.12.90, p. 48

(10)

O.J. No. L211, 23.8.93, p. 1

(11)

O.J. No. L189, 23.7.94, p. 67

(12)

O.J. No. L197, 22.8.95, p. 29

(13)

O.J. No. L144, 18.6.96, p. 35

(14)

O.J. No. L184, 12.7.97, p. 33

(15)

O.J. No. L347, 18.12.97, p. 42

(16)

O.J. No. L290, 29.10.98, p. 25

(17)

O.J. No. L172, 8.7.99, p. 40

(18)

O.J. No. L194, 27.7.99, p. 36

(19)

O.J. No. L107, 4.5.2000, p. 28

(20)

O.J. No. L158, 30.6.2000, p. 51

(21)

O.J. No. L197, 3.8.2000, p. 26

(22)

O.J. No. L244, 29.9.2000, p. 78

(23)

O.J. No. L221, 7.8.86, p. 43

(24)

O.J. No. L350, 14.12.90, p. 71

(25)

O.J. No. L211, 23.8.93, p. 6

(26)

O.J. No. L189, 23.7.94, p. 70

(27)

O.J. No. L197, 22.8.95, p. 14

(28)

O.J. No. L292, 7.12.95, p. 27

(29)

O.J. No. L144, 18.6.96, p. 12

(30)

O.J. No. L244, 29.9.2000, p. 76

(31)

O.J. No. L136, 18.5.2001, p. 42

(32)

1954 c. 33 (N.I.)

(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, 1993

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