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 for the purposes of section 2(2) of the European Communities Act 1972 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, 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, hereby makes the following Regulations:
S.I. 2000/2812
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)
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
Established by S.R. 1987 No. 341

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

Interpretation
2. (1) In these Regulations—
“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 as adjusted by the Protocol signed at Brussels on 17th March 1993;
O.J. No. L1, 3.1.94, p. 3
O.J. No. L1, 3.1.94, p. 572
“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 (as amended by Council Directives 88/298/EEC, 90/654/EEC, 93/57/EEC, 94/29/EC, 95/39/EC, 96/33/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/65/EC, 1999/71/EC, 2000/24/EC, 2000/42/EC, 2000/48/EC and 2000/58/EC), together with Council Directive 86/363/EEC (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 (as amended by Council Directives 93/58/EEC, 94/30/EC, 95/38/EC, 95/61/EC, 96/32/EC, 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, 2000/58/EC and 2001/35/EC).
O.J. No. L221, 7.8.86, p. 37
O.J. No. L126, 20.5.88, p. 53
O.J. No. L353, 17.12.90, p. 48
O.J. No. L211, 23.8.93, p. 1
O.J. No. L189, 23.7.94, p. 67
O.J. No. L197, 22.8.95, p. 29
O.J. No. L144, 18.6.96, p. 35
O.J. No. L184, 12.7.97, p. 33
O.J. No. L347, 18.12.97, p. 42
O.J. No. L290, 29.10.98, p. 25
O.J. No. L172, 8.7.99, p. 40
O.J. No. L194, 27.7.99, p. 36
O.J. No. L107, 4.5.2000, p. 28
O.J. No. L158, 30.6.2000, p. 51
O.J. No. L197, 3.8.2000, p. 26
O.J. No. L244, 29.9.2000, p. 78
O.J. No. L221, 7.8.86, p. 43
O.J. No. L350, 14.12.90, p. 71
O.J. No. L211, 23.8.93, p. 6
O.J. No. L189, 23.7.94, p. 70
O.J. No. L197, 22.8.95, p. 14
O.J. No. L292, 7.12.95, p. 27
O.J. No. L144, 18.6.96, p. 12
O.J. No. L244, 29.9.2000, p. 76
O.J. No. L136, 18.5.2001, p. 42
(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 shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.
1954 c. 33 (N.I.)

Maximum permitted residue level in certain crops, food or feeding stuffs not subject to Residues Directives
3. (1) The maximum level of any pesticide residue which may be left in any product named in Part I of Schedule 2 shall be the number of milligrams of the pesticide residue per kilogram of the product specified opposite the name of that product under the name of the pesticide concerned.
(2) In the case of any product named in paragraph 3, 4 or 5 of Part I of Schedule 2 which has been dried, paragraph (1) applies to the maximum level of pesticide residue applicable under that Part of that Schedule as it has effect by virtue of regulation 6(c).

Maximum permitted residue level in crops, food or feeding stuffs subject to Residues Directives
4. (1) A person shall not put into circulation any product named in Part II of Schedule 2 which contains a level of pesticide residue greater than the number of milligrams of that pesticide residue per kilogram of the product specified opposite the name of that product under the name of the pesticide concerned.
(2) Subject to paragraph (3), paragraph (1) shall apply in relation to—
(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.

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

Sampling and Analysis
6. In determining for the purposes of regulation 3(1) or 4(1) whether the level of pesticide residue left or contained in any product exceeds the maximum permitted level—
(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 shall so far as is practicable be followed;
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
(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).

Revocations
7. The Regulations specified in Schedule 4 are hereby revoked.
Sealed with the Official Seal of the Department of Agriculture and Rural Development on 28th January 2002.
Liam McKibben
A senior officer of the
Department of Agriculture and Rural Development
SCHEDULE 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
Regulation 2(3)
SCHEDULE 2 Part I
Group to which food belongs	Groups include the following products	Aldrin & Dieldrin	2-Aminobutane	Azinphos-methyl	Bitertanol	Captan	Carbaryl	Carbendazim	Carbophenothion	Chlordane	Chlorfenvinphos	Chlorobenzilate	Diazinon	Dichlofluanid	Dichlorvos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts															
(i) CITRUS FRUIT															
	Grapefruit	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Lemons	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Limes	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Mandarins (inc clementines & similar hybrids)	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Oranges	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Pomelos	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
	Others	0.05	5	2		0.1	7		2	0.02*	1			5	0.1
(ii) TREE NUTS (shelled or unshelled)															
	Almonds														
	Brazil nuts														
	Cashew nuts														
	Chestnuts														
	Coconuts														
	Hazelnuts														
	Macadamia nuts														
	Pecans														
	Pine nuts														
	Pistachios														
	Walnuts														
	Others														
(iii) POME FRUIT															
	Apples	0.05		1	1	3	5		1	0.02*	0.05			5	0.1
	Pears	0.05		1	1	3	5		1	0.02*	0.05			5	0.1
	Quinces	0.05		1	1	3	5		1	0.02*	0.05			5	0.1
	Others	0.05		1	1	3	5		1	0.02*	0.05			5	0.1
(iv) STONE FRUIT															
	Apricots	0.05		4	1	2	10		1	0.02*	0.05			5	0.1
	Cherries														
	Peaches (incl nectarines & similar hybrids)	0.05		4	1	2	10		1	0.02*	0.05			5	0.1
	Plums	0.05		1	1	2	10		1	0.02*	0.05			5	0.1
	Others														
(v) BERRIES AND SMALL FRUIT															
	(a) Table & wine grapes														
	Table grapes	0.05		2		3	5			0.02*	0.05			15	0.1
	Wine grapes	0.05		2		3	5			0.02*	0.05			15	0.1
	(b) Strawberries (other than wild)	0.05		1		3	7			0.02*	0.05			10	0.1
	(c) Cane Fruit (other than wild)														
	Blackberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Loganberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Raspberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Others	0.05		1		3	10			0.02*	0.05			15	0.1
	(d) Other small fruit & berries (other than wild)														
	Bilberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Cranberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Currants (red, black & white)	0.05		1		3	10			0.02*	0.05			15	0.1
	Gooseberries	0.05		1		3	10			0.02*	0.05			15	0.1
	Others	0.05		1		3	10			0.02*	0.05			15	0.1
	(e) Wild berries & wild fruit														
(vi) MISCELLANEOUS FRUIT															
	Avocados														
	Bananas	0.05		1	0.5	0.1	5			0.02*	0.05			5	0.1
	Dates														
	Figs														
	Kiwi fruit														
	Kumquats														
	Litchis														
	Mangoes														
	Olives														
	Passion fruit														
	Pineapples														
	Pomegranates														
	Others														
2. Vegetables, fresh or uncooked, frozen or dry															
(i) ROOT AND TUBER VEGETABLES															
	Beetroot														
	Carrots	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Celeriac														
	Horseradish	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Jerusalem artichokes														
	Parsnips	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Parsley root	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Radishes														
	Salsify	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Sweet potatoes														
	Swedes	0.05		0.5		0.1	2			0.02*	0.5			5	0.5
	Turnips	0.05		0.5		0.1	1			0.02*	0.5			5	0.5
	Yams														
	Other														
(ii) BULB VEGETABLES															
	Garlic	0.05		0.5		0.1	1			0.02*	0.5			5	0.5
	Onions	0.05		0.5		0.1	1			0.02*	0.5			5	0.5
	Shallots	0.05		0.5		0.1	1			0.02*	0.5			5	0.5
	Spring onions														
	Others														
(iii) FRUITING VEGETABLES															
	(a) Solanacea														
	Tomatoes	0.05		0.5		3	5			0.02*	0.1			5	0.5
	Peppers	0.05		0.5		3	5			0.02*	0.1			5	0.5
	Aubergines	0.05		0.5		3	5			0.02*	0.1			5	0.5
	Others	0.05		0.5		3	5			0.02*	0.1			5	0.5
	(b) Cucurbits-edible peel														
	Cucumbers	0.05		0.5		0.1	3			0.02*	0.1			5	0.5
	Gherkins	0.05		0.5		0.1	3			0.02*	0.1			5	0.5
	Courgettes	0.05		0.5		0.1	3			0.02*	0.1			5	0.5
	Others	0.05		0.5		0.1	3			0.02*	0.1			5	0.5
	(c) Cucurbits-inedible peel														
	Melons														
	Squashes														
	Watermelons														
	Others														
	(d) Sweet corn														
(iv) BRASSICA VEGETABLES															
	(a) Flowering Brassicas														
	Broccoli														
	Cauliflower	0.05		0.5		0.1	1		0.5	0.02*	0.1			5	0.5
	Others														
	(b) Head Brassicas														
	Brussels sprouts	0.05		1		0.1	1		0.5	0.02*	0.1			5	0.5
	Head cabbage	0.05		0.5		0.1	5			0.02*	0.1			5	0.5
	Others														
	(c) Leafy Brassicas														
	Chinese cabbage														
	Kale														
	Others														
	(d) Kohlrabi														
(v) LEAF VEGETABLES AND FRESH HERBS															
	(a) Lettuce & similar														
	Cress														
	Lamb’s lettuce														
	Lettuce	0.05		0.5		2	10			0.02*	0.1			10	1
	Scarole														
	Others														
	(b) Spinach & similar														
	Beet leaves (chard)														
	(c) Watercress														
	(d) Witloof														
	(e) Herbs														
	Chervil														
	Chives														
	Parsley														
	Celery leaves														
	Others														
(vi) LEGUME VEGETABLES (fresh)															
	Beans (with pods)	0.5		0.5		2	5			0.02*	0.1			5	0.5
	Beans (without pods)														
	Peas (with pods)	0.5		0.5		2	5			0.02*	0.1			5	0.5
	Peas (without pods)														
	Others														
(vii) STEM VEGETABLES															
	Asparagus														
	Cardoons														
	Celery	0.5		2		0.1	3			0.02*	0.5				0.5
	Fennel														
	Globe artichokes														
	Leeks	0.5		0.5		2	1			0.02*	0.1			5	0.5
	Rhubarb	0.5		2		0.1	3			0.02*	0.5				0.5
	Others														
(viii) FUNGI															
	(a) Cultivated mushrooms	0.05				0.1	1			0.02*	0.05				0.5
	(b) Wild mushrooms														
3. PULSES															
	Beans														
	Lentils														
	Peas														
	Others														
4. OILSEEDS															
	Linseed														
	Peanuts														
	Poppy seed														
	Sesame seed														
	Sunflower seed														
	Rape seed														
	Soya bean														
	Mustard seed														
	Cotton seed														
	Others														
5. POTATOES															
	Early potatoes	0.05		0.2		0.1	0.2			0.02*	0.5			0.1	0.5
	Ware potatoes	0.05	1	0.2		0.1	0.2			0.02*	0.5			0.1	0.5
6. TEA															
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)														
7. HOPS (dried)															
	including hop pellets & unconcentrated powder														
Group to which food belongs	Groups include the following products	Dicofol	Diflubenzuron	Dimenthipin	Dimethoate	Endosulfan	Ethion	Fenitrothion	Fluazifop	Flurochloridone	Haloxyfop	Hexachloro-cyclohexane (HCH) 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	Metalaxyl	Mevinphos	Omethoate	Parathion	Parathion-methyl	Phosalone	Quintozene	Tecnazene	Thiabendazole
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts												
(i) CITRUS FRUIT												
	Grapefruit	2			0.2	1	1	0.2	1			
	Lemons	2			0.2	1	1	0.2	1			
	Limes	2			0.2	1	1	0.2	1			
	Mandarins (inc clementines & similar hybrids)	2			0.2	1	1	0.2	1			
	Oranges	2			0.2	1	1	0.2	1			
	Pomelos	2			0.2	1	1	0.2	1			
	Others	2			0.2	1	1	0.2	1			
(ii) TREE NUTS (shelled or unshelled)												
	Almonds											
	Brazil nuts											
	Cashew nuts											
	Chestnuts											
	Coconuts											
	Hazelnuts											
	Macadamia nuts											
	Pecans											
	Pine nuts											
	Pistachios											
	Walnuts											
	Others											
(iii) POME FRUIT												
	Apples	0.5	0.02		0.2	0.2			2			
	Pears	0.5	0.02		0.2	0.2			2			
	Quinces	0.5	0.02		0.2	0.2			2			
	Others	0.5	0.02		0.2	0.2			2			
(iv) STONE FRUIT												
	Apricots	0.5			0.2	1			2			
	Cherries											
	Peaches (incl nectarines & similar hybrids)	0.5			0.5	1			2			
	Plums	0.5			0.5	1			1			
	Others											
(v) BERRIES AND SMALL FRUIT												
	(a) Table & wine grapes											
	Table grapes	0.5			0.1	1			1			
	Wine grapes	0.5			0.1	1			1			
	(b) Strawberries (other than wild)	0.5			0.1	1			1			
	(c) Cane Fruit (other than wild)											
	Blackberries	0.5			0.1	1			1			
	Loganberries	0.5			0.1	1			1			
	Raspberries	0.5			0.1	1			1			
	Others	0.5			0.1	1			1			
	(d) Other small fruit & berries (other than wild)											
	Bilberries	0.5			0.1	1			1			
	Cranberries	0.5			0.1	1			1			
	Currants (red, black & white)	0.5			0.1	1			1			
	Gooseberries	0.5			0.1	1			1			
	Others	0.5			0.1	1			1			
	(e) Wild berries & wild fruit											
(vi) MISCELLANEOUS FRUIT												
	Avocados											
	Bananas	0.5				0.2			1	1		
	Dates											
	Figs											
	Kiwi fruit											
	Kumquats											
	Litchis											
	Mangoes											
	Olives											
	Passion fruit											
	Pineapples											
	Pomegranates											
	Others										
2. Vegetables, fresh or uncooked, frozen or dry												
(i) ROOT AND TUBER VEGETABLES												
	Beetroot											
	Carrots	0.5	0.02		0.1	0.2			0.1			
	Celeriac											
	Horseradish	0.5	0.02		0.1	0.2			0.1			
	Jerusalem artichokes											
	Parsnips	0.5	0.02		0.1	0.2			0.1			
	Parsley root	0.5	0.02		0.1	0.2			0.1			
	Radishes											
	Salsify	0.5	0.02		0.1	0.2			0.1			
	Sweet potatoes											
	Swedes	0.5	0.02		0.1	2			0.1			
	Turnips	0.5	0.02		0.1	0.2			0.1			
	Yams											
	Others											
(ii) BULB VEGETABLES												
	Garlic	3	0.02		0.1	0.1			1			
	Onions	3	0.02		0.1	0.1			1			
	Shallots	3	0.02		0.1	0.1			1			
	Spring onions											
	Others											
(iii) FRUITING VEGETABLES												
	(a) Solanacea											
	Tomatoes	3	0.02		0.1	1			1	0.1		
	Peppers	3	0.02		0.1	1			1	0.1		
	Aubergines	3	0.02		0.1	1			1	0.1		
	Others	3	0.02		0.1	1			1	0.1		
	(b) Cucurbits-edible peel											
	Cucumbers	3	0.02		0.1	0.2			1			
	Gherkins	3	0.02		0.1	0.2			1			
	Courgettes	3	0.02		0.1	0.2			1			
	Others	3	0.02		0.1	0.2			1			
	(c) Cucurbits-inedible peel											
	Melons											
	Squashes											
	Watermelons											
	Others											
	(d) Sweet corn											
(iv) BRASSICA VEGETABLES												
	(a) Flowering Brassicas											
	Broccoli											
	Cauliflower	3	0.02		0.1	0.2			1	0.02		
	Others											
	(b) Head Brassicas											
	Brussels sprouts	3	0.02		0.1	0.2			1			
	Head cabbage	3	0.02		0.1	0.2			1	0.02		
	Others											
	(c) Leafy Brassicas											
	Chinese cabbage											
	Kale											
	Others											
	(d) Kohlrabi											
(v) LEAF VEGETABLES AND FRESH HERBS												
	(a) Lettuce & similar											
	Cress											
	Lamb’s lettuce											
	Lettuce	3	0.02		0.5	0.2			1	3	2
	Scarole											
	Others											
	(b) Spinach & similar											
	Beet leaves (chard)											
	(c) Watercress											
	(d) Witloof											
	(e) Herbs											
	Chervil											
	Chives											
	Parsley											
	Celery leaves											
	Others											
(vi) LEGUME VEGETABLES (fresh)												
	Beans (with pods)	3			0.1	0.2			1	0.01		
	Beans (without pods)											
	Peas (with pods)	3			0.1	0.2			1			
	Peas (without pods)											
	Others											
(vii) STEM VEGETABLES												
	Asparagus											
	Cardoons											
	Celery	3	0.02		0.1	0.2			1			
	Fennel											
	Globe artichokes											
	Leeks	3	0.02		0.1	2			1			
	Rhubarb	3	0.02		0.1	0.2			1			
	Others											
(viii) FUNGI												
	(a) Cultivated mushrooms	3	0.02		0.1	0.2			1			
	(b) Wild mushrooms											
3. PULSES												
	Beans											
	Lentils											
	Peas											
	Others											
4. OILSEEDS												
	Linseed											
	Peanuts											
	Poppy seed											
	Sesame seed											
	Sunflower seed											
	Rape seed											
	Soya bean											
	Mustard seed											
	Cotton seed											
	Others											
5. POTATOES												
	Early potatoes	0.5	0.02		0.1	0.05			0.1*	0.2		
	Ware potatoes	0.5	0.02		0.1	0.05			0.1*	0.2		
6. TEA												
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)											
7. HOPS (dried)												
	including hop pellets & unconcentrated powder											
Group to which food belongs	Groups include the following products	Triazophos	Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts			
(i) CITRUS FRUIT			
	Grapefruit		
	Lemons		
	Limes		
	Mandarins (inc clementines & similar hybrids)		
	Oranges		
	Pomelos		
	Others		
(ii) TREE NUTS (shelled or unshelled)			
	Almonds		
	Brazil nuts		
	Cashew nuts		
	Chestnuts		
	Coconuts		
	Hazelnuts		
	Macadamia nuts		
	Pecans		
	Pine nuts		
	Pistachios		
	Walnuts		
	Others		
(iii) POME FRUIT			
	Apples		
	Pears		
	Quinces		
	Others		
(iv) STONE FRUIT			
	Apricots		
	Cherries		
	Peaches (incl nectarines & similar hybrids)		
	Plums		
	Others		
(v) BERRIES AND SMALL FRUIT			
	(a) Table & wine grapes		
	Table grapes		
	Wine grapes		
	(b) Strawberries (other than wild)		
	(c) Cane Fruit (other than wild)		
	Blackberries		
	Loganberries		
	Raspberries		
	Others		
	(d) Other small fruit & berries (other than wild)		
	Bilberries		
	Cranberries		
	Currants (red, black & white)		
	Gooseberries		
	Others		
	(e) Wild berries & wild fruit		
(vi) MISCELLANEOUS FRUIT			
	Avocados		
	Bananas		
	Dates		
	Figs		
	Kiwi fruit		
	Kumquats		
	Litchis		
	Mangoes		
	Olives		
	Passion fruit		
	Pineapples		
	Pomegranates		
	Others		
2. Vegetables, fresh or uncooked, frozen or dry			
(i) ROOT AND TUBER VEGETABLES			
	Beetroot		
	Carrots		
	Celeriac		
	Horseradish		
	Jerusalem artichokes		
	Parsnips		
	Parsley root		
	Radishes		
	Salsify		
	Sweet potatoes		
	Swedes		
	Turnips		
	Yams		
	Others		
(ii) BULB VEGETABLES			
	Garlic		
	Onions		
	Shallots		
	Spring onions		
	Others		
(iii) FRUITING VEGETABLES			
	(a) Solanacea		
	Tomatoes		
	Peppers		
	Aubergines		
	Others		
	(b) Cucurbits-edible peel		
	Cucumbers		
	Gherkins		
	Courgettes		
	Others		
	(c) Cucurbits-inedible peel		
	Melons		
	Squashes		
	Watermelons		
	Others		
	(d) Sweet corn		
(iv) BRASSICA VEGETABLES			
	(a) Flowering Brassicas		
	Broccoli		
	Cauliflower		
	Others		
	(b) Head Brassicas		
	Brussels sprouts		
	Head cabbage		
	Others		
	(c) Leafy Brassicas		
	Chinese cabbage		
	Kale		
	Others		
	(d) Kohlrabi		
(v) LEAF VEGETABLES AND FRESH HERBS			
	(a) Lettuce & similar		
	Cress		
	Lamb’s lettuce		
	Lettuce		
	Scarole		
	Others		
	(b) Spinach & similar		
	Beet leaves (chard)		
	(c) Watercress		
	(d) Witloof		
	(e) Herbs		
	Chervil		
	Chives		
	Parsley		
	Celery leaves		
	Others		
(vi) LEGUME VEGETABLES (fresh)			
	Beans (with pods)		
	Beans (without pods)		
	Peas (with pods)		
	Peas (without pods)		
	Others		
(vii) STEM VEGETABLES			
	Asparagus		
	Cardoons		
	Celery		
	Fennel		
	Globe artichokes		
	Leeks		
	Rhubarb		
	Others		
(viii) FUNGI			
	(a) Cultivated mushrooms		
	(b) Wild mushrooms		
3. PULSES			
	Beans		
	Lentils		
	Peas		
	Others		
4. OILSEEDS			
	Linseed		
	Peanuts		
	Poppy seed		
	Sesame seed		
	Sunflower seed		
	Rape seed		
	Soya bean		
	Mustard seed		
	Cotton seed		
	Others		
5. POTATOES			
	Early potatoes		
	Ware potatoes		
6. TEA			
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)		
7. HOPS (dried)			
	including hop pellets & unconcentrated powder		
Group to which food belongs	Groups include the following products	Chlorfenvinphos	Diazinon	Dichlorvos	Dilubbenzuron	Etrimfos	Fenitrothion	Mercury compounds	Methacrifos
8. CEREALS									
	Wheat					5	5	0.02	5
	Rye					5	5	0.02	5
	Barley					5	5	0.02	5
	Oats					5	5	0.02	5
	Triticale					5	5	0.02	5
	Maize					5	5	0.02	5
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.								
	Other cereals Other cereals do not include rice.					5	5	0.02	5
9. PRODUCTS OF ANIMAL ORIGIN									
	Meat, fat & preparations of meat 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.	0.2	0.7	0.05	0.05*				
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.008	0.02	0.02	0.05*				
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).			0.05*	0.05*				
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES:									
Regulation 3(1)
Part II
Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & Dieldrin	Aminotriazole (Amitrole)	Amitraz	Aramite	Atrazine	Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts									
(i) CITRUS FRUIT									
	Grapefruit	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Lemons	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Limes	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Mandarins (inc clementines & similar hybrids)	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Oranges	1	0.2		0.05*	1	0.01*	0.1*	0.05*
	Pomelos	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	1	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
(ii) TREE NUTS (shelled or unshelled)									
	Almonds	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Brazil nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Cashew nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Chestnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Coconuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Hazelnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Macadamia nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Pecans	0.02*	0.2		0.05*	0.02*	0.01*	0.1*	0.1*
	Pine nuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Pistachios	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Walnuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.1*
(iii) POME FRUIT									
	Apples	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Pears	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Quinces	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Others	1	0.05*		0.05*	1	0.01*	0.1*	0.05*
(iv) STONE FRUIT									
	Apricots	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cherries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Plums	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(v) BERRIES AND SMALL FRUIT									
	(a) Table & wine grapes								
	Table grapes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	2
	Wine grapes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	2
	(b) Strawberries (other than wild)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(c) Cane Fruit (other than wild)								
	Blackberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Dewberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Loganberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Raspberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(d) Other small fruit & berries (other than wild)								
	Bilberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cranberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Currants (red, black & white)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Gooseberries	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(e) Wild berries & wild fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(vi) MISCELLANEOUS FRUIT									
	Avocados	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Bananas	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	2
	Dates	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Figs	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kiwi fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kumquats	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Litchis	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Mangoes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Olives (table consumption)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Olives (oil extract)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Papaya		0.05*			0.02*			
	Passion fruit	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Pineapples	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Pomegranates	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry									
(i) ROOT AND TUBER VEGETABLES									
	Beetroot	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Carrots	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	0.05*
	Celeriac	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Horseradish	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Jerusalem artichokes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsnips	0.02*	0.1		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsley root	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Radishes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Salsify	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sweet potatoes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Swedes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Turnips	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Yams	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(ii) BULB VEGETABLES									
	Garlic	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Onions	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Shallots	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Spring onions	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(iii) FRUITING VEGETABLES									
	(a) Solanacea								
	Tomatoes	0.5	0.05*		0.05*	0.5	0.01*	0.1*	2
	Peppers	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Chilli peppers						0.01*		
	Aubergines	0.5	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(b) Cucurbits-edible peel								
	Cucumbers	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Gherkins	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Courgettes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	1
	(c) Cucurbits-inedible peel								
	Melons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Squashes	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Watermelons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.5
	(d) Sweet corn	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(iv) BRASSICA VEGETABLES									
	(a) Flowering Brassicas								
	Broccoli	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cauliflower	2	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(b) Head Brassicas								
	Brussels sprouts	2	0.2		0.05*	0.02*	0.01*	0.1*	0.05*
	Head cabbage	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(c) Leafy Brassicas								
	Chinese cabbage	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Kale	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(d) Kohlrabi	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS									
	(a) Lettuce & similar								
	Cress	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lamb’s lettuce	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lettuce	1	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Scarole	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(b) Spinach & similar								
	Spinach	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Beet leaves (chard)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(c) Watercress	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(d) Witloof	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(e) Herbs								
	Chervil	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Chives	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Parsley	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Celery leaves	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(vi) LEGUME VEGETABLES (fresh)									
	Beans (with pods)	3	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Beans (without pods)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas (with pods)	3	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas (without pods)	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others		0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(vii) STEM VEGETABLES									
	Asparagus	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cardoons	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Celery	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Fennel	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Globe artichokes	0.2	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Leeks	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Rhubarb	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
(viii) FUNGI									
	(a) Cultivated mushrooms	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	(b) Wild mushrooms	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
3. PULSES									
	Beans	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Lentils	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peas	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
4. OILSEEDS									
	Linseed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Peanuts	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Poppy seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sesame seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Sunflower seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Rape seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Soya bean	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Mustard seed	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
	Cotton seed	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.05*
	Others	0.02*	0.05*		0.05*	0.02*	0.01*	0.1*	0.05*
5. POTATOES									
	Early potatoes	0.02*	0.5		0.05*	0.02*	0.01*	0.1*	0.05*
	Ware potatoes	0.02*	0.5		0.05*	0.02*	0.01*	0.1*	0.05*
6. TEA									
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.02	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)									
	including hop pellets & unconcentrated powder	0.1*	0.05*		0.1*	50	0.1*	0.1*	0.1*
Group to which food belongs	Groups include the following products	Barban	Benalaxyl	Benfuracarb	Binapacryl	Biphenthrin	Bromophos-ethyl	Bromopropylate	Campheclor (Toxaphene)
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts									
(i) CITRUS FRUIT									
	Grapefruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lemons	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Limes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Oranges	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pomelos	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(ii) TREE NUTS (shelled or unshelled)									
	Almonds	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Brazil nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cashew nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Chestnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Coconuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Hazelnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Macadamia nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pecans	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pine nuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pistachios	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Walnuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(iii) POME FRUIT									
	Apples	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pears	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Quinces	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(iv) STONE FRUIT									
	Apricots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cherries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Plums	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(v) BERRIES AND SMALL FRUIT									
	(a) Table & wine grapes								
	Table grapes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Wine grapes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	(b) Strawberries (other than wild)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(c) Cane Fruit (other than wild)								
	Blackberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Dewberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Loganberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Raspberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(d) Other small fruit & berries (other than wild)								
	Bilberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cranberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Currants (red, black & white)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Gooseberries	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(e) Wild berries & wild fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(vi) MISCELLANEOUS FRUIT									
	Avocados	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Bananas	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Dates	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Figs	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kiwi fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kumquats	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Litchis	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mangoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Olives (oil extract)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Papaya		0.05*	0.05*					
	Passion fruit	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pineapples	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Pomegranates	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
2. Vegetables, fresh or uncooked, frozen or dry									
(i) ROOT AND TUBER VEGETABLES									
	Beetroot	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Carrots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celeriac	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Horseradish	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsnips	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsley root	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Radishes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Salsify	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Swedes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Turnips	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Yams	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(ii) BULB VEGETABLES									
	Garlic	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Onions	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Shallots	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Spring onions	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(iii) FRUITING VEGETABLES									
	(a) Solanacea								
	Tomatoes	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Peppers	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Chilli peppers	0.05*							
	Aubergines	0.05*	0.2	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(b) Cucurbits-edible peel								
	Cucumbers	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Gherkins	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Courgettes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(c) Cucurbits-inedible peel								
	Melons	0.05*	0.1	0.05*	0.05*		0.05*		0.1*
	Squashes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Watermelons	0.05*	0.1	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(d) Sweet corn	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(iv) BRASSICA VEGETABLES									
	(a) Flowering Brassicas								
	Broccoli	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cauliflower	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(b) Head Brassicas								
	Brussels sprouts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Head cabbage	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(c) Leafy Brassicas								
	Chinese cabbage	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Kale	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(d) Kohlrabi	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(v) LEAF VEGETABLES AND FRESH HERBS									
	(a) Lettuce & similar								
	Cress	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lamb’s lettuce	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lettuce	0.05*	0.05	0.05*	0.05*		0.05*		0.1*
	Scarole	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(b) Spinach & similar								
	Spinach	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(c) Watercress	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(d) Witloof	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(e) Herbs								
	Chervil	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Chives	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Parsley	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celery leaves	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(vi) LEGUME VEGETABLES (fresh)									
	Beans (with pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Beans (without pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas (with pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas (without pods)	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(vii) STEM VEGETABLES									
	Asparagus	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cardoons	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Celery	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Fennel	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Globe artichokes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Leeks	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Rhubarb	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
(viii) FUNGI									
	(a) Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	(b) Wild mushrooms	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
3. PULSES									
	Beans	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Lentils	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peas	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
4. OILSEEDS									
	Linseed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Peanuts	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Poppy seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sesame seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Sunflower seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Rape seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Soya bean	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Mustard seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Cotton seed	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
5. POTATOES									
	Early potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
	Ware potatoes	0.05*	0.05*	0.05*	0.05*		0.05*		0.1*
6. TEA									
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	5	0.1*	0.1*	0.1*
7. HOPS (dried)									
	including hop pellets & unconcentrated powder	0.1*	0.1*	5	0.1*		0.1*		0.1*
Group to which food belongs	Groups include the following products	Captafol	Carbendazim	Carbofuran	Carbosulfan	Cartap	Chlorbenside	Chlorbufam
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts								
(i) CITRUS FRUIT								
	Grapefruit	0.02*	5	0.3	0.05*		0.01*	0.05*
	Lemons	0.02*	5	0.3	0.05*		0.01*	0.05*
	Limes	0.02*	5	0.3	0.05*		0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.02*	5	0.3	0.05*		0.01*	0.05*
	Oranges	0.02*	5	0.3	0.05*		0.01*	0.05*
	Pomelos	0.02*	5	0.3	0.05*		0.01*	0.05*
	Others	0.02*	5	0.3	0.05*		0.01*	0.05*
(ii) TREE NUTS (shelled or unshelled)								
	Almonds	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Brazil nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cashew nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chestnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Coconuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Hazelnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Macadamia nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pecans	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pine nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pistachios	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Walnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(iii) POME FRUIT								
	Apples	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Pears	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Quinces	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	2	0.1*	0.05*		0.01*	0.05*
(iv) STONE FRUIT								
	Apricots	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Cherries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Plums	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes							
	Table grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Wine grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	(b) Strawberries (other than wild)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(c) Cane Fruit (other than wild)							
	Blackberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Dewberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Loganberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Raspberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(d) Other small fruit & berries (other than wild)							
	Bilberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cranberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Currants (red, black & white)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Gooseberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(e) Wild berries & wild fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(vi) MISCELLANEOUS FRUIT								
	Avocados	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Bananas	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Dates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Figs	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kiwi fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kumquats	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Litchis	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Mangoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (table consumption)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (oil extract)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Papaya		0.1*	0.1*	0.05*			
	Passion fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pineapples	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pomegranates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry								
(i) ROOT AND TUBER VEGETABLES								
	Beetroot	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Carrots	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Celeriac	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Horseradish	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Jerusalem artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsnips	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Parsley root	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Radishes	0.02*	0.1*	0.5	0.05*		0.01*	0.05*
	Salsify	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sweet potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Swedes	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Turnips	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Yams	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(ii) BULB VEGETABLES								
	Garlic	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Onions	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Shallots	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Spring onions	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(iii) FRUITING VEGETABLES								
	(a) Solanacea							
	Tomatoes	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Peppers	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chilli peppers						0.01*	0.05*
	Aubergines	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(b) Cucurbits-edible peel							
	Cucumbers	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Gherkins	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Courgettes	0.02*	0.3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(c) Cucurbits-inedible peel							
	Melons	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Squashes	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Watermelons	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	(d) Sweet corn	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(iv) BRASSICA VEGETABLES								
	(a) Flowering Brassicas							
	Broccoli	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Cauliflower	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	(b) Head Brassicas							
	Brussels sprouts	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Head cabbage	0.02*	3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	3	0.1*	0.05*		0.01*	0.05*
	(c) Leafy Brassicas							
	Chinese cabbage	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kale	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(d) Kohlrabi	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS								
	(a) Lettuce & similar							
	Cress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lamb’s lettuce	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lettuce	0.02*	5	0.1*	0.05*		0.01*	0.05*
	Scarole	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(b) Spinach & similar							
	Spinach	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beet leaves (chard)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(c) Watercress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(d) Witloof	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	(e) Herbs							
	Chervil	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chives	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsley	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery leaves	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(vi) LEGUME VEGETABLES (fresh)								
	Beans (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(vii) STEM VEGETABLES								
	Asparagus	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cardoons	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Fennel	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Globe artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Leeks	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rhubarb	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
(viii) FUNGI								
	(a) Cultivated mushrooms	0.02*	1	0.1*	0.05*		0.01*	0.05*
	(b) Wild mushrooms	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
3. PULSES								
	Beans	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Lentils	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
4. OILSEEDS								
	Linseed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peanuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Poppy seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sesame seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sunflower seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rape seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Soya bean	0.02*	0.2	0.1*	0.05*		0.01*	0.05*
	Mustard seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cotton seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
5. >POTATOES								
	Early potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Ware potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.2*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)								
	including hop pellets & unconcentrated powder	0.1*	0.1*	10	1		0.1*	0.1*
Group to which food belongs	Groups include the following products	Chlordane	Chlorfenson	Chlormequat	Chlorobenzilate	Chlorothalonil	Chloroxuron	chlorpyrifos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts								
(i) CITRUS FRUIT								
	Grapefruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Lemons		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Limes		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Mandarins (inc clementines & similar hybrids)		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Oranges		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Pomelos		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
(ii) TREE NUTS (shelled or unshelled)								
	Almonds		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Brazil nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cashew nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Chestnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Coconuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Hazelnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Macadamia nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pecans		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pine nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pistachios		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Walnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
(iii) POME FRUIT								
	Apples		0.01*	0.05*	0.02*	1	0.05*	0.5
	Pears		0.01*	0.5	0.02*	1	0.05*	0.5
	Quinces		0.01*	0.05*	0.02*	1	0.05*	0.5
	Others		0.01*	0.05*	0.02*	1	0.05*	0.5
(iv) STONE FRUIT								
	Apricots		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Cherries		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)		0.01*	0.05*	0.02*	1	0.05*	0.2
	Plums		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(v) BERRIES AND SMALL FRUIT								
	(a) Table & wine grapes							
	Table grapes		0.01*	0.05*	0.02*	1	0.05*	0.5
	Wine grapes		0.01*	0.05*	0.02*	3	0.05*	0.5
	(b) Strawberries (other than wild)		0.01*	0.05*	0.02*	3	0.05*	0.2
	(c) Cane Fruit (other than wild)							
	Blackberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Dewberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Loganberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Raspberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(d) Other small fruit & berries (other than wild)							
	Bilberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cranberries		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Currants (red, black & white)		0.01*	0.05*	0.02*	10	0.05*	1
	Gooseberries		0.01*	0.05*	0.02*	10	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(e) Wild berries & wild fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(vi) MISCELLANEOUS FRUIT								
	Avocados		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Bananas		0.01*	0.05*	0.02*	0.2	0.05*	3
	Dates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Figs		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kiwi fruit		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Kumquats		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Litchis		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Mangoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (table consumption)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Olives (oil extract)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Papaya			0.05*		0.01*		
	Passion fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pineapples		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pomegranates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry								
(i) ROOT AND TUBER VEGETABLES								
	Beetroot		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Carrots		0.01*	0.05*	0.02*	1	0.05*	0.1
	Celeriac		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Horseradish		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Jerusalem artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsley root		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Radishes		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Salsify		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Sweet potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Swedes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Turnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Yams		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(ii) BULB VEGETABLES								
	Garlic		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Onions		0.01*	0.05*	0.02*	0.5	0.05*	0.2
	Shallots		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Spring onions		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(iii) FRUITING VEGETABLES								
	(a) Solanacea							
	Tomatoes		0.01*	0.05*	0.02*	2	0.05*	0.5
	Peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Chilli peppers		0.01*		0.02*		0.05*	
	Aubergines		0.01*	0.05*	0.02*	2	0.05*	0.5
	Others		0.01*	0.05*	0.02*	2	0.05*	0.5
	(b) Cucurbits-edible peel							
	Cucumbers		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Gherkins		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Courgettes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(c) Cucurbits-inedible peel							
	Melons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Squashes		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Watermelons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	1	0.05*	0.05*
	(d) Sweet corn		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(iv) BRASSICA VEGETABLES								
	(a) Flowering Brassicas							
	Broccoli		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Cauliflower		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	3	0.05*	0.05*
	(b) Head Brassicas							
	Brussels sprouts		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Head cabbage		0.01*	0.05*	0.02*	3	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(c) Leafy Brassicas							
	Chinese cabbage		0.01*	0.05*	0.02*	0.01*	0.05*	0.5
	Kale		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(d) Kohlrabi		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS								
	(a) Lettuce & similar							
	Cress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lamb’s lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Scarole		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(b) Spinach & similar							
	Spinach		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beet leaves (chard)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(c) Watercress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(d) Witloof		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	(e) Herbs							
	Chervil		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Chives		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Parsley		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Celery leaves		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	5	0.05*	0.05*
(vi) LEGUME VEGETABLES (fresh)								
	Beans (with pods)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beans (without pods)		0.01*	0.05*	0.02*	0.05	0.05*	0.05*
	Peas (with pods)		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Peas (without pods)		0.01*	0.05*	0.02*	0.3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(vii) STEM VEGETABLES								
	Asparagus		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cardoons		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celery		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Fennel		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Globe artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	1
	Leeks		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Rhubarb		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
(viii) FUNGI								
	(a) Cultivated mushrooms		0.01*	10	0.02*	2	0.05*	0.05*
	(b) Wild mushrooms		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
3. PULSES								
	Beans		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lentils		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
4. OILSEEDS								
	Linseed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Peanuts		0.01*	0.1*	0.02*	0.05	0.05*	0.05*
	Poppy seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sesame seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sunflower seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Rape seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Soya bean		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Mustard seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cotton seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
5. POTATOES								
	Early potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Ware potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)								
	including hop pellets & unconcentrated powder		0.1*	0.1*	0.1*	50	0.1*	0.1*
Group to which food belongs	Groups include the following products	Chlorpyrifos-methyl	Cyfluthrin	Cypermethrin	Daminozide	DDT	Deltamethrin	Diallate	Diazinon
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts									
(i) CITRUS FRUIT									
	Grapefruit	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Lemons	0.3	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Limes	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Mandarins (inc clementines & similar hybrids)	1	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Oranges	0.5	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Pomelos	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Others	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
(ii) TREE NUTS (shelled or unshelled)									
	Almonds	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
(iii) POME FRUIT									
	Apples	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Pears	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Quinces	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.5	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
(iv) STONE FRUIT									
	Apricots	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Cherries	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)	0.5	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Plums	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.1
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
(v) BERRIES AND SMALL FRUIT									
	(a) Table & wine grapes								
	Table grapes	0.2	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Wine grapes	0.2	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	(b) Strawberries (other than wild)	0.5	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	(c) Cane Fruit (other than wild)								
	Blackberries	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Dewberries	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Loganberries	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Raspberries	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Other small fruit & berries (other than wild)								
	Bilberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Cranberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Currants (red, black & white)	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Gooseberries	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	(e) Wild berries & wild fruit	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
(vi) MISCELLANEOUS FRUIT									
	Avocados	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Bananas	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Dates	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Figs	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Kiwi fruit	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Kumquats	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Litchis	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Mangoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Olives (oil extract)	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Papaya		0.02*						0.02*
	Passion fruit	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pineapples	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomegranates	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry									
(i) ROOT AND TUBER VEGETABLES									
	Beetroot	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Carrots	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Celeriac	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Horseradish	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsnips	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley root	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Radishes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Salsify	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Sweet potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Swedes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Turnips	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Yams	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
(ii) BULB VEGETABLES									
	Garlic	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Onions	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Shallots	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Spring onions	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
(iii) FRUITING VEGETABLES									
	(a) Solanacea								
	Tomatoes	0.5	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Peppers	0.5	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Chilli peppers							0.05*	
	Aubergines	0.5	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Others	0.5	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	(b) Cucurbits-edible peel								
	Cucumbers	0.05*	0.1	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Gherkins	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Courgettes	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	(c) Cucurbits-inedible peel								
	Melons	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Squashes	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Watermelons	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Sweet corn	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
(iv) BRASSICA VEGETABLES									
	(a) Flowering Brassicas								
	Broccoli	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Cauliflower	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	(b) Head Brassicas								
	Brussels sprouts	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Head cabbage	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	(c) Leafy Brassicas								
	Chinese cabbage	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Kale	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	(d) Kohlrabi	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
(v) LEAF VEGETABLES AND FRESH HERBS									
	(a) Lettuce & similar								
	Cress	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lamb’s lettuce	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lettuce	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Scarole	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	(b) Spinach & similar								
	Spinach	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Beet leaves (chard)	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	(c) Watercress	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Witloof	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	(e) Herbs								
	Chervil	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Chives	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Parsley	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Celery leaves	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
(vi) LEGUME VEGETABLES (fresh)									
	Beans (with pods)	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Beans (without pods)	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (with pods)	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Peas (without pods)	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
(vii) STEM VEGETABLES									
	Asparagus	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Cardoons	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Fennel	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Globe artichokes	0.05*	0.02*	2	0.02*	0.05*	0.1	0.05*	0.02*
	Leeks	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Rhubarb	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
(viii) FUNGI									
	(a) Cultivated mushrooms	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	(b) Wild mushrooms	0.05*	0.02*	1	0.02*	0.05*	0.05*	0.05*	0.02*
3. PULSES									
	Beans	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Lentils	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Peas	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Others	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
4. OILSEEDS									
	Linseed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.05*	0.05	0.2	0.05*	0.05*	0.1	0.05*	0.05*
	Soya bean	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5. POTATOES									
	Early potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Ware potatoes	0.05*	0.02*	0.05*	0.02*	0.05*	0.5	0.05*	0.02*
6. TEA									
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.5	0.1*	0.2	5	0.1*	0.05*
7. HOPS (dried)									
	including hop pellets & unconcentrated powder	0.1*	20	30	0.1*	0.05*	5	0.1*	0.05*
Group to which food belongs	Groups include the following products	1,2-Dibromoethane	Dichlorprop	Dichlorvos	Dicofol	1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-)ethane	Dimethoate	Dinoseb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts								
(i) CITRUS FRUIT								
	Grapefruit	0.01*	0.05*		2	0.01*		0.05*
	Lemons	0.01*	0.05*		2	0.01*		0.05*
	Limes	0.01*	0.05*		2	0.01*		0.05*
	Mandarins (inc clementines & similar hybrids)	0.01*	0.05*		2	0.01*		0.05*
	Oranges	0.01*	0.05*		2	0.01*		0.05*
	Pomelos	0.01*	0.05*		2	0.01*		0.05*
	Others	0.01*	0.05*		2	0.01*		0.05*
(ii) TREE NUTS (shelled or unshelled)								
	Almonds	0.01*	0.05*		0.05*	0.01*		0.05*
	Brazil nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Cashew nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Chestnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Coconuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Hazelnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Macadamia nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Pecans	0.01*	0.05*		0.05*	0.01*		0.05*
	Pine nuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Pistachios	0.01*	0.05*		0.05*	0.01*		0.05*
	Walnuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Others	0.01*	0.05*		0.05*	0.01*		0.05*
(iii) POME FRUIT								
	Apples	0.01*	0.05*		0.02*	0.01*		0.05*
	Pears	0.01*	0.05*		0.02*	0.01*		0.05*
	Quinces	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(iv) STONE FRUIT								
	Apricots	0.01*	0.05*		0.02*	0.01*		0.05*
	Cherries	0.01*	0.05*		0.02*	0.01*		0.05*
	Peaches (incl nectarines & similar hybrids)	0.01*	0.05*		0.02*	0.01*		0.05*
	Plums	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(v) BERRIES AND SMALL FRUIT								
	(a) Table & wine grapes							
	Table grapes	0.01*	0.05*		2	0.01*		0.05*
	Wine grapes	0.01*	0.05*		2	0.01*		0.05*
	(b) Strawberries (other than wild)	0.01*	0.05*		0.02*	0.01*		0.05*
	(c) Cane Fruit (other than wild)							
	Blackberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Dewberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Loganberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Raspberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(d) Other small fruit & berries (other than wild)							
	Bilberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Cranberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Currants (red, black & white)	0.01*	0.05*		0.02*	0.01*		0.05*
	Gooseberries	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(e) Wild berries & wild fruit	0.01*	0.05*		0.02*	0.01*		0.05*
(vi) MISCELLANEOUS FRUIT								
	Avocados	0.01*	0.05*		0.02*	0.01*		0.05*
	Bananas	0.01*	0.05*		0.02*	0.01*		0.05*
	Dates	0.01*	0.05*		0.02*	0.01*		0.05*
	Figs	0.01*	0.05*		0.02*	0.01*		0.05*
	Kiwi fruit	0.01*	0.05*		0.02*	0.01*		0.05*
	Kumquats	0.01*	0.05*		0.02*	0.01*		0.05*
	Litchis	0.01*	0.05*		0.02*	0.01*		0.05*
	Mangoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Olives (table consumption)	0.01*	0.05*		0.02*	0.01*		0.05*
	Olives (oil extract)	0.01*	0.05*		0.02*	0.01*		0.05*
	Papaya				0.02*			
	Passion fruit	0.01*	0.05*		0.02*	0.01*		0.05*
	Pineapples	0.01*	0.05*		0.02*	0.01*		0.05*
	Pomegranates	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
2. Vegetables, fresh or uncooked, frozen or dry								
(i) ROOT AND TUBER VEGETABLES								
	Beetroot	0.01*	0.05*		0.02*	0.01*		0.05*
	Carrots	0.01*	0.05*		0.02*	0.01*		0.05*
	Celeriac	0.01*	0.05*		0.02*	0.01*		0.05*
	Horseradish	0.01*	0.05*		0.02*	0.01*		0.05*
	Jerusalem artichokes	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsnips	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsley root	0.01*	0.05*		0.02*	0.01*		0.05*
	Radishes	0.01*	0.05*		0.02*	0.01*		0.05*
	Salsify	0.01*	0.05*		0.02*	0.01*		0.05*
	Sweet potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Swedes	0.01*	0.05*		0.02*	0.01*		0.05*
	Turnips	0.01*	0.05*		0.02*	0.01*		0.05*
	Yams	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(ii) BULB VEGETABLES								
	Garlic	0.01*	0.05*		0.02*	0.01*		0.05*
	Onions	0.01*	0.05*		0.02*	0.01*		0.05*
	Shallots	0.01*	0.05*		0.02*	0.01*		0.05*
	Spring onions	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(iii) FRUITING VEGETABLES								
	(a) Solanacea							
	Tomatoes	0.01*	0.05*		1	0.01*		0.05*
	Peppers	0.01*	0.05*		0.02*	0.01*		0.05*
	Chilli peppers					0.01*		
	Aubergines	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(b) Cucurbits-edible peel							
	Cucumbers	0.01*	0.05*		0.2	0.01*		0.05*
	Gherkins	0.01*	0.05*		0.2	0.01*		0.05*
	Courgettes	0.01*	0.05*		0.2	0.01*		0.05*
	Others	0.01*	0.05*		0.2	0.01*		0.05*
	(c) Cucurbits-inedible peel							
	Melons	0.01*	0.05*		0.5	0.01*		0.05*
	Squashes	0.01*	0.05*		0.5	0.01*		0.05*
	Watermelons	0.01*	0.05*		0.5	0.01*		0.05*
	Others	0.01*	0.05*		0.5	0.01*		0.05*
	(d) Sweet corn	0.01*	0.05*		0.02*	0.01*		0.05*
(iv) BRASSICA VEGETABLES								
	(a) Flowering Brassicas							
	Broccoli	0.01*	0.05*		0.02*	0.01*		0.05*
	Cauliflower	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(b) Head Brassicas							
	Brussels sprouts	0.01*	0.05*		0.02*	0.01*		0.05*
	Head cabbage	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(c) Leafy Brassicas							
	Chinese cabbage	0.01*	0.05*		0.02*	0.01*		0.05*
	Kale	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(d) Kohlrabi	0.01*	0.05*		0.02*	0.01*		0.05*
(v) LEAF VEGETABLES AND FRESH HERBS								
	(a) Lettuce & similar							
	Cress	0.01*	0.05*		0.02*	0.01*		0.05*
	Lamb’s lettuce	0.01*	0.05*		0.02*	0.01*		0.05*
	Lettuce	0.01*	0.05*		0.02*	0.01*		0.05*
	Scarole	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(b) Spinach & similar							
	Spinach	0.01*	0.05*		0.02*	0.01*		0.05*
	Beet leaves (chard)	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
	(c) Watercress	0.01*	0.05*		0.02*	0.01*		0.05*
	(d) Witloof	0.01*	0.05*		0.02*	0.01*		0.05*
	(e) Herbs							
	Chervil	0.01*	0.05*		0.02*	0.01*		0.05*
	Chives	0.01*	0.05*		0.02*	0.01*		0.05*
	Parsley	0.01*	0.05*		0.02*	0.01*		0.05*
	Celery leaves	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(vi) LEGUME VEGETABLES (fresh)								
	Beans (with pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Beans (without pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas (with pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas (without pods)	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(vii) STEM VEGETABLES								
	Asparagus	0.01*	0.05*		0.02*	0.01*		0.05*
	Cardoons	0.01*	0.05*		0.02*	0.01*		0.05*
	Celery	0.01*	0.05*		0.02*	0.01*		0.05*
	Fennel	0.01*	0.05*		0.02*	0.01*		0.05*
	Globe artichokes	0.01*	0.05*		0.02*	0.01*		0.05*
	Leeks	0.01*	0.05*		0.02*	0.01*		0.05*
	Rhubarb	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
(viii) FUNGI								
	(a) Cultivated mushrooms	0.01*	0.05*		0.02*	0.01*		0.05*
	(b) Wild mushrooms	0.01*	0.05*		0.02*	0.01*		0.05*
3. PULSES								
	Beans	0.01*	0.05*		0.02*	0.01*		0.05*
	Lentils	0.01*	0.05*		0.02*	0.01*		0.05*
	Peas	0.01*	0.05*		0.02*	0.01*		0.05*
	Others	0.01*	0.05*		0.02*	0.01*		0.05*
4. OILSEEDS								
	Linseed	0.01*	0.05*		0.05*	0.01*		0.05*
	Peanuts	0.01*	0.05*		0.05*	0.01*		0.05*
	Poppy seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Sesame seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Sunflower seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Rape seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Soya bean	0.01*	0.05*		0.05*	0.01*		0.05*
	Mustard seed	0.01*	0.05*		0.05*	0.01*		0.05*
	Cotton seed	0.01*	0.05*		0.1	0.01*		0.05*
	Others	0.01*	0.05*		0.05*	0.01*		0.05*
5. POTATOES								
	Early potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
	Ware potatoes	0.01*	0.05*		0.02*	0.01*		0.05*
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	20	0.1*	0.2	0.1*
7. HOPS (dried)								
	including hop pellets & unconcentrated powder	0.01*	0.1*		50	0.1*		0.1*
Group to which food belongs	Groups include the following products	Dioxathion	Diphenylamine	Disulfoton	Endosulfan	Endrin	Ethephon	Ethion
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts								
(i) CITRUS FRUIT								
	Grapefruit	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Lemons	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Limes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Oranges	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Pomelos	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
(ii) TREE NUTS (shelled or unshelled)								
	Almonds	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Brazil nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Cashew nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Chestnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Coconuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Hazelnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Macadamia nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Pecans	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Pine nuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Pistachios	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Walnuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
	Others	0.05*	0.05*	0.02*	0.1*	0.01*	0.1*	
(iii) POME FRUIT								
	Apples	0.05*	5	0.02*	0.3	0.01*	3	
	Pears	0.05*	10	0.02*	0.3	0.01*	3	
	Quinces	0.05*	0.05*	0.02*	0.3	0.01*	3	
	Others	0.05*	0.05*	0.02*	0.3	0.01*	3	
(iv) STONE FRUIT								
	Apricots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Cherries	0.05*	0.05*	0.02*	0.05*	0.01*	3	
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Plums	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(v) BERRIES AND SMALL FRUIT								
	(a) Table & wine grapes							
	Table grapes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Wine grapes	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	(b) Strawberries (other than wild)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(c) Cane Fruit (other than wild)							
	Blackberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Dewberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Loganberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Raspberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(d) Other small fruit & berries (other than wild)							
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.01*	5	
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(e) Wild berries & wild fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(vi) MISCELLANEOUS FRUIT								
	Avocados	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Bananas	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Dates	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Figs	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Litchis	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Papaya			0.02*	0.05*		0.05*	
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.01*	0.5	
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
2. Vegetables, fresh or uncooked, frozen or dry								
(i) ROOT AND TUBER VEGETABLES								
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Carrots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Radishes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Salsify	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Swedes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Turnips	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Yams	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(ii) BULB VEGETABLES								
	Garlic	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Onions	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Shallots	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(iii) FRUITING VEGETABLES								
	(a) Solanacea							
	Tomatoes	0.05*	0.05*	0.02*	0.5	0.01*	3	
	Peppers	0.05*	0.05*	0.02*	1	0.01*	3	
	Chilli peppers
	Aubergines	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(b) Cucurbits-edible peel							
	Cucumbers	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Gherkins	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Courgettes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(c) Cucurbits-inedible peel							
	Melons	0.05*	0.05*	0.02*	0.3	0.01*	0.05*	
	Squashes	0.05*	0.05*	0.02*	0.3	0.01*	0.05*	
	Watermelons	0.05*	0.05*	0.02*	0.3	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.3	0.01*	0.05*	
	(d) Sweet corn	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(iv) BRASSICA VEGETABLES								
	(a) Flowering Brassicas							
	Broccoli	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Cauliflower	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(b) Head Brassicas							
	Brussels sprouts	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Head cabbage	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(c) Leafy Brassicas							
	Chinese cabbage	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Kale	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(d) Kohlrabi	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(v) LEAF VEGETABLES AND FRESH HERBS								
	(a) Lettuce & similar							
	Cress	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Lamb’s lettuce	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Lettuce	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Scarole	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(b) Spinach & similar							
	Spinach	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(c) Watercress	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(d) Witloof	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(e) Herbs							
	Chervil	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Chives	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Parsley	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Celery leaves	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(vi) LEGUME VEGETABLES (fresh)								
	Beans (with pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Beans (without pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Peas (with pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Peas (without pods)	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(vii) STEM VEGETABLES								
	Asparagus	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Celery	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Fennel	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Globe artichokes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Leeks	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
(viii) FUNGI								
	(a) Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	(b) Wild mushrooms	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
3. PULSES								
	Beans	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Lentils	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Peas	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Others	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
4. OILSEEDS								
	Linseed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Peanuts	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Poppy seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Sesame seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Sunflower seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Rape seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Soya bean	0.05*	0.05*	0.02*	0.5	0.01*	0.05*	
	Mustard seed	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
	Cotton seed	0.05*	0.05*	0.02*	0.3	0.01*	2	
	Others	0.05*	0.05*	0.02*	0.1*	0.01*	0.05*	
5. POTATOES								
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.01*	0.05*	
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.05*	30	0.01*	0.1*	2
7. HOPS (dried)								
	including hop pellets & unconcentrated powder	0.1*	0.05*	0.05*	0.1*	0.1*	0.1*	
Group to which food belongs	Groups include the following products	Fenarimol	Fenbutatin oxide	Fenchlorphos	Fenitrothion	Fentin	Fenvalerate Sum of RR and SS isomers and	Esfenvalerate Sum of RS and SR isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts								
(i) CITRUS FRUIT								
	Grapefruit	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Lemons	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Limes	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Mandarins (inc clementines & similar hybrids) similar hybrids	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Oranges	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Pomelos	0.02*	5	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	5	0.01*		0.05*	0.02*	0.02*
(ii) TREE NUTS (shelled or unshelled)								
	Almonds	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Brazil nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cashew nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chestnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Coconuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Hazelnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Macadamia nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pecans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pine nuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pistachios	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Walnuts	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(iii) POME FRUIT								
	Apples	0.3	2	0.01*		0.05*	0.05	0.02*
	Pears	0.3	2	0.01*		0.05*	0.05	0.02*
	Quinces	0.3	2	0.01*		0.05*	0.05	0.02*
	Others	0.3	2	0.01*		0.05*	0.05	0.02*
(iv) STONE FRUIT								
	Apricots	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Cherries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Peaches (incl nectarines & similar hybrids)	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Plums	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(v) BERRIES AND SMALL FRUIT								
	(a) Table & wine grapes							
	Table grapes	0.3	2	0.01*		0.05*	0.1	0.02*
	Wine grapes	0.3	2	0.01*		0.05*	0.1	0.02*
	(b) Strawberries (other than wild)	0.3	1	0.01*		0.05*	0.02*	0.02*
	(c) Cane Fruit (other than wild)							
	Blackberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Dewberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Loganberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Raspberries	0.1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(d) Other small fruit & berries (other than wild)							
	Bilberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cranberries	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Currants (red, black & white)	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Gooseberries	1	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(e) Wild berries & wild fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(vi) MISCELLANEOUS FRUIT								
	Avocados	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Bananas	0.3	3	0.01*		0.05*	0.02*	0.02*
	Dates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Figs	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kiwi fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kumquats	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Litchis	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Mangoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (table consumption)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Olives (oil extract)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Papaya	0.02*	0.05*				0.02*	0.02*
	Passion fruit	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pineapples	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Pomegranates	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry								
(i) ROOT AND TUBER VEGETABLES								
	Beetroot	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Carrots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celeriac	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Horseradish	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Jerusalem artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley root	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Radishes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Salsify	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Sweet potatoes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Swedes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Turnips	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Yams	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(ii) BULB VEGETABLES								
	Garlic	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Shallots	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Spring onions	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(iii) FRUITING VEGETABLES								
	(a) Solanacea							
	Tomatoes	0.5	1	0.01*		0.05*	0.05	0.02*
	Peppers	0.5	0.05*	0.01*		0.05*	0.02*	0.02*
	Chilli peppers
	Aubergines	0.02*	1	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(b) Cucurbits-edible peel							
	Cucumbers	0.2	0.5*	0.01*		0.05*	0.02*	0.02*
	Gherkins	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
	Courgettes	0.2	0.5	0.01*		0.05*	0.02*	0.02*
	Others	0.2	0.05*	0.01*		0.05*	0.02*	0.02*
	(c) Cucurbits-inedible peel							
	Melons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Squashes	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Watermelons	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.05	0.05*	0.01*		0.05*	0.02*	0.02*
	(d) Sweet corn	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(iv) BRASSICA VEGETABLES								
	(a) Flowering Brassicas							
	Broccoli	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cauliflower	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(b) Head Brassicas							
	Brussels sprouts	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Head cabbage	0.02*	0.05*	0.01*		0.05*	0.05	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(c) Leafy Brassicas							
	Chinese cabbage	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Kale	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(d) Kohlrabi	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(v) LEAF VEGETABLES AND FRESH HERBS								
	(a) Lettuce & similar							
	Cress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lamb’s lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lettuce	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Scarole	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(b) Spinach & similar							
	Spinach	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beet leaves (chard)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(c) Watercress	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(d) Witloof	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(e) Herbs							
	Chervil	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Chives	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Parsley	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery leaves	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(vi) LEGUME VEGETABLES (fresh)								
	Beans (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Beans (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (with pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas (without pods)	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(vii) STEM VEGETABLES								
	Asparagus	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Cardoons	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Celery	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Fennel	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Globe artichokes	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Leeks	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Rhubarb	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
(viii) FUNGI								
	(a) Cultivated mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	(b) Wild mushrooms	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
3. PULSES								
	Beans	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Lentils	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Peas	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
	Others	0.02*	0.05*	0.01*		0.05*	0.02*	0.02*
4. OILSEEDS								
	Linseed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Soya bean	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Cotton seed	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.01*		0.05*	0.05*	0.05*
5. POTATOES								
	Early potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
	Ware potatoes	0.02*	0.05*	0.01*		0.1	0.02*	0.02*
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.1*	0.5	0.1*	0.05*	0.05*
7. HOPS (dried)								
)	including hop pellets & unconcentrated powder	5	0.1*	0.1*		0.5	0.05*	0.05*
Group to which food belongs	Groups include the following products	Flucythrinate	Folpet	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH) α	Hexachloro-cyclohexane (HCH) β
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts									
(i) CITRUS FRUIT									
	Grapefruit			0.05*	0.1*	0.01*			
	Lemons			0.05*	0.1*	0.01*			
	Limes			0.05*	0.1*	0.01*			
	Mandarins (inc clementines & similar hybrids)			0.05*	0.1*	0.01*			
	Oranges			0.05*	0.1*	0.01*			
	Pomelos			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(ii) TREE NUTS (shelled or unshelled)									
	Almonds			0.05*	0.1*	0.01*			
	Brazil nuts			0.05*	0.1*	0.01*			
	Cashew nuts			0.05*	0.1*	0.01*			
	Chestnuts			0.05*	0.1*	0.01*			
	Coconuts			0.05*	0.1*	0.01*			
	Hazelnuts			0.05*	0.1*	0.01*			
	Macadamia nuts			0.05*	0.1*	0.01*			
	Pecans			0.05*	0.1*	0.01*			
	Pine nuts			0.05*	0.1*	0.01*			
	Pistachios			0.05*	0.1*	0.01*			
	Walnuts			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(iii) POME FRUIT									
	Apples			0.05*	0.1*	0.01*			
	Pears			0.05*	0.1*	0.01*			
	Quinces			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(iv) STONE FRUIT									
	Apricots			0.05*	0.1*	0.01*			
	Cherries			0.05*	0.1*	0.01*			
	Peaches (incl nectarines & similar hybrids)			0.05*	0.1*	0.01*			
	Plums			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(v) BERRIES AND SMALL FRUIT									
	(a) Table & wine grapes								
	Table grapes			0.05*	0.1*	0.01*			
	Wine grapes		10	0.05*	0.1*	0.01*			
	(b) Strawberries (other than wild)			0.05*	0.1*	0.01*			
	(c) Cane Fruit (other than wild)								
	Blackberries			0.05*	0.1*	0.01*			
	Dewberries			0.05*	0.1*	0.01*			
	Loganberries			0.05*	0.1*	0.01*			
	Raspberries			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(d) Other small fruit & berries (other than wild)								
	Bilberries			0.05*	0.1*	0.01*			
	Cranberries			0.05*	0.1*	0.01*			
	Currants (red, black & white)			0.05*	0.1*	0.01*			
	Gooseberries			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(e) Wild berries & wild fruit			0.05*	0.1*	0.01*			
(vi) MISCELLANEOUS FRUIT									
	Avocados			0.05*	0.1*	0.01*			
	Bananas			0.05*	0.1*	0.01*			
	Dates			0.05*	0.1*	0.01*			
	Figs			0.05*	0.1*	0.01*			
	Kiwi fruit			0.05*	0.1*	0.01*			
	Kumquats			0.05*	0.1*	0.01*			
	Litchis			0.05*	0.1*	0.01*			
	Mangoes			0.05*	0.1*	0.01*			
	Olives (table consumption)			0.05*	0.1*	0.01*			
	Olives (oil extract)			0.05*	2	0.01*			
	Papaya			0.05*					
	Passion fruit			0.05*	0.1*	0.01*			
	Pineapples			0.05*	0.1*	0.01*			
	Pomegranates			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
2. Vegetables, fresh or uncooked, frozen or dry									
(i) ROOT AND TUBER VEGETABLES									
	Beetroot			0.05*	0.1*	0.01*			
	Carrots			0.05*	0.1*	0.01*			
	Celeriac			0.05*	0.1*	0.01*			
	Horseradish			0.05*	0.1*	0.01*			
	Jerusalem artichokes			0.05*	0.1*	0.01*			
	Parsnips			0.05*	0.1*	0.01*			
	Parsley root			0.05*	0.1*	0.01*			
	Radishes			0.05*	0.1*	0.01*			
	Salsify			0.05*	0.1*	0.01*			
	Sweet potatoes			0.05*	0.1*	0.01*			
	Swedes			0.05*	0.1*	0.01*			
	Turnips			0.05*	0.1*	0.01*			
	Yams			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(ii) BULB VEGETABLES									
	Garlic			0.05*	0.1*	0.01*			
	Onions			0.05*	0.1*	0.01*			
	Shallots			0.05*	0.1*	0.01*			
	Spring onions			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(iii) FRUITING VEGETABLES									
	(a) Solanacea								
	Tomatoes			0.05*	0.1*	0.01*			
	Peppers			0.05*	0.1*	0.01*			
	Chilli peppers
	Aubergines			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(b) Cucurbits-edible peel								
	Cucumbers			0.05*	0.1*	0.01*			
	Gherkins			0.05*	0.1*	0.01*			
	Courgettes			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(c) Cucurbits-inedible peel								
	Melons			0.05*	0.1*	0.01*			
	Squashes			0.05*	0.1*	0.01*			
	Watermelons			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(d) Sweet corn			0.05*	0.1*	0.01*			
(iv) BRASSICA VEGETABLES									
	(a) Flowering Brassicas								
	Broccoli			0.1	0.1*	0.01*			
	Cauliflower			0.1	0.1*	0.01*			
	Others			0.1	0.1*	0.01*			
	(b) Head Brassicas								
	Brussels sprouts			0.05*	0.1*	0.01*			
	Head cabbage			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(c) Leafy Brassicas								
	Chinese cabbage			0.05*	0.1*	0.01*			
	Kale			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(d) Kohlrabi			0.05*	0.1*	0.01*			
(v) LEAF VEGETABLES AND FRESH HERBS									
	(a) Lettuce & similar								
	Cress			0.05*	0.1*	0.01*			
	Lamb’s lettuce			0.05*	0.1*	0.01*			
	Lettuce			0.05*	0.1*	0.01*			
	Scarole			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(b) Spinach & similar								
	Spinach			0.05*	0.1*	0.01*			
	Beet leaves (chard)			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
	(c) Watercress			0.05*	0.1*	0.01*			
	(d) Witloof			0.05*	0.1*	0.01*			
	(e) Herbs								
	Chervil			0.05*	0.1*	0.01*			
	Chives			0.05*	0.1*	0.01*			
	Parsley			0.05*	0.1*	0.01*			
	Celery leaves			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(vi) LEGUME VEGETABLES (fresh)									
	Beans (with pods)			0.05*	0.1*	0.01*			
	Beans (without pods)			0.05*	0.1*	0.01*			
	Peas (with pods)			0.05*	0.1*	0.01*			
	Peas (without pods)			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(vii) STEM VEGETABLES									
	Asparagus			0.05*	0.1*	0.01*			
	Cardoons			0.05*	0.1*	0.01*			
	Celery			0.05*	0.1*	0.01*			
	Fennel			0.05*	0.1*	0.01*			
	Globe artichokes			0.05*	0.1*	0.01*			
	Leeks			0.05*	0.1*	0.01*			
	Rhubarb			0.05*	0.1*	0.01*			
	Others			0.05*	0.1*	0.01*			
(viii) FUNGI									
	(a) Cultivated mushrooms			0.05*	0.1*	0.01*			
	(b) Wild mushrooms			0.05*	50	0.01*			
3. PULSES									
	Beans			0.05*	2	0.01*			
	Lentils			0.05*	0.1*	0.01*			
	Peas			0.05*	3	0.01*			
	Others			0.05*	0.1*	0.01*			
4. OILSEEDS									
	Linseed			0.05*	10	0.01*			
	Peanuts			0.05*	0.1*	0.01*			
	Poppy seed			0.05*	0.1*	0.01*			
	Sesame seed			0.05*	0.1*	0.01*			
	Sunflower seed			0.05*	0.1*	0.01*			
	Rape seed			0.05*	10	0.01*			
	Soya bean			0.05*	20	0.01*			
	Mustard seed			0.05*	10	0.01*			
	Cotton seed			0.05*	10	0.01*			
	Others			0.05*	0.1*	0.01*			
5. POTATOES									
	Early potatoes			0.05*	0.1*	0.01*			
	Ware potatoes			0.05*	0.1*	0.01*			
6. TEA									
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*		0.1*	0.1*	0.02*	0.01*	0.2	} sum of alpha and beta
7. HOPS (dried)									
	including hop pellets & unconcentrated powder			5	0.1*	0.01*			
Group to which food belongs	Groups include the following products	Hexachloro-cyclohexane (HCH) 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
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 Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.
	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
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 Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.02*	0.05*	0.01	0.02*	0.01*	5	0.05*
	Other cereals Other cereals do not include rice.	0.02*	0.05*	0.01	0.02*	0.01*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, fat & preparations of meat 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.	0.02*	0.01*	0.2	0.02* Poultrymeat only.	0.01*	0.05*	0.05*
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. &	0.02*	0.01*	0.006		0.01*	0.01*	0.05*
	Dairy produce 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.		0.01*					
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.02*	0.01*	0.02	0.02*	0.01* 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.	0.05*	0.05*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:								
Group to which food belongs	Groups include the following products	Benalaxyl	Benfuracarb	Captafol	Carbaryl	Carbendazim	Carbofuran	Carbon disulphide	Carbon tetrachloride
8. CEREALS									
	Wheat	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rye	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Barley	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Sorghum	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Oats	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Triticale	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Maize	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Buckwheat	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Millet	0.05*	0.05*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.05*	0.05*	1	0.1*	0.1*	0.1	0.1
	Other cereals Other cereals do not include rice.	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 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.	0.05*	0.05*			0.1*	0.1*		
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. &	0.05*	0.05*			0.1*	0.1*		
	Dairy produce 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.								
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.05*			0.1*	0.1*		
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:									
Group to which food belongs	Groups include the following products	Carbosulfan	Chlorbufam	Chlordane	Chlorfenson	Chlorobenzilate	Chloroxuron	Chlorbenside
8. CEREALS								
	Wheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rye	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Barley	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Sorghum	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Oats	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Triticale	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Maize	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Buckwheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Millet	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Other cereals Other cereals do not include rice.	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, fat & preparations of meat 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.	0.05*	0.05*	0.05	0.05*	0.1*	0.05*	0.05*
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.05*	0.05*	0.002	0.05*	0.1*	0.05*	0.05*
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.05* 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.	0.005	0.05*	0.1*	0.05*	0.05*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:								
Group to which food belongs	Groups include the following products	Chlormequat	Chlorothalonil	Chlorpyrifos	Chlorpyrifos-methyl	Cyfluthrin	Cypermethrin	Daminozide	DDT
8. CEREALS									
	Wheat	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Rye	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Barley	2	0.1	0.2	3	0.02*	0.2	0.02*	0.05
	Sorghum	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Oats	5	0.1	0.05*	3	0.02*	0.2	0.02*	0.05
	Triticale	2	0.1	0.05*	3	0.02*	0.05*	0.02*	0.05
	Maize	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Buckwheat	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Millet	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.01*	0.05*	3	0.02*	0.05*	0.02*	0.05
	Other cereals Other cereals do not include rice.	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* Poultrymeat only.	0.05*	0.05	0.05*	0.05*	1
	preparations	0.05 Chicken liver.					0.2 Other meat products.		
	of meat 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.	0.2 Cattle kidney.							
		0.1 Cattle liver.						
		0.05* Meat and meat products other than those at footnotes 10, 11 and 12.						
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.05	0.01*	0.01*	0.01*	0.02*	0.02	0.05*	0.04
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.01*	0.01*	0.01*	0.02*	0.05*	0.05*	0.05
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:									
Group to which food belongs	Groups include the following products	Deltamethrin	1,1-dichloro-2,2-bis(4-ethyl-phenyl-)ethane	Diallate	Diazinon	1,2- Dibromo-ethane	Dichlorvos	Dicofol	Disulfoton
8. CEREALS									
	Wheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.1
	Rye	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Barley	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.2
	Sorghum	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.2
	Oats	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Triticale	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Maize	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Buckwheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Millet	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
	Other cereals Other cereals do not include rice.	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN									
	Meat, fat &	0.05* Poultrymeat only.	0.01*	0.2*				0.5 Meat of cattle, sheep and goats.	0.02*
	preparations							0.1	
	of meat 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.							0.05* Other than meat or liver of cattle, sheep and goats, and poultrymeat.	
									1 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.
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.		0.01*	0.2*	0.01*			0.02	0.02
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.01* 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.	0.2*				0.05*	0.02*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:									
Group to which food belongs	Groups include the following products	Endosulfan	Endrin	Ethephon	Fenarimol	Fenbutatin oxide	Fentin	Fenvalerate Sum of RR and SS isomers and	Esfenvalerate Sum of RS and SR isomers
8. CEREALS									
	Wheat	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Rye	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.05	0.02*
	Barley	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.2	0.05
	Sorghum	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Oats	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.2	0.05
	Triticale	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Maize	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Buckwheat	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Millet	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Other cereals Other cereals do not include rice.	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 All meat except poultrymeat.	0.05	0.05*	0.02* All meat except liver and kidney.	0.05*	0.05*	0.2	0.05
	preparations								
	of meat 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.							0.02* Poultrymeat only.	0.02*
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.004	0.0008	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.1* 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.	0.005	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:									
Group to which food belongs	Groups include the following products	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH) α	Hexachloro-cyclohexane (HCH) β
8. CEREALS							
	Wheat	0.05*	5	0.01	0.01	0.02	}
	Rye	0.05*	5	0.01	0.01	0.02	}
	Barley	0.05*	20	0.01	0.01	0.02	}
	Sorghum	0.05*	20	0.01	0.01	0.02	}
	Oats	0.05*	20	0.01	0.01	0.02	}
	Triticale	0.05*	5	0.01	0.01	0.02	}sum of alpha & beta
	Maize	0.05*	0.1*	0.01	0.01	0.02	}
	Buckwheat	0.05*	0.1*	0.01	0.01	0.02	}
	Millet	0.05*	0.1*	0.01	0.01	0.02	}
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.1*	0.01	0.01	0.02	}
	Other cereals Other cereals do not include rice.	0.05*	0.1*	0.01	0.01	0.02	}
9. PRODUCTS OF ANIMAL ORIGIN							
	Meat, fat &	0.05*	0.5 Pig kidney.	0.2	0.2	0.2	0.1
	preparations		2 Cattle, goat and sheep kidney.				
	of meat 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.		0.1* Other meat products.				
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.05*	0.1*	0.004	0.01	0.004	0.003
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.1*	0.02	0.02	0.02	0.01
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:							
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 All meat except sheepmeat.
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 Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.1	15	0.1	0.02*	50	3	0.05*	0.02*
	Other cereals Other cereals do not include rice.	0.1	15	0.1	0.02*	50	0.02*	0.05*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN									
	Meat, fat &	2 Sheepmeat only.			0.02*		0.05*	0.02* The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid. Meat, liver, fat.	0.5 All meat except poultrymeat.
	preparations	1 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.						0.05 Kidney.	0.02* Poultrymeat only.
	of meat 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.								
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce	0.008			0.02*		0.05*	0.05* The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid.	0.05
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.1			0.02*		0.05*	0.02*	0.02*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:									
(28) For animal products MRLs relate to cyhalothrin (sum of isomers).									
Group to which food belongs	Groups include the following products	Malathion	Maneb, Mancozeb, Metiram, Propineb and Zineb	Mecarbam	Metalaxyl	Methamidophos	Methidathion	Methomyl thiodicarb
8. CEREALS								
	Wheat	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Rye	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Barley	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Sorghum	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Oats	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Triticale	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Maize	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Buckwheat	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Millet	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Other cereals Other cereals do not include rice.	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, fat & preparations of meat 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.		0.05*		0.05*	0.01*	0.02*	0.02
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. &		0.05*		0.05*	0.01*	0.02*	0.02
	Dairy produce 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.						0.02*	0.02
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).		0.05*		0.05*	0.01*	0.02*	0.02
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:								
Group to which food belongs	Groups include the following products	Methoxychlor	Methyl bromide	Permethrin	Phorate	Phosphamidon	Pirimiphos-methyl	Procymidone
8. CEREALS								
	Wheat	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Rye	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Barley	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Sorghum	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Oats	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Triticale	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Maize	0.01*	0.1	0.2	0.05*	0.05	5	0.02*
	Buckwheat	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Millet	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.01*	0.1	2	0.05*	0.05	5	0.02*
	Other cereals Other cereals do not include rice.	0.01*	0.1	2	0.05*	0.05	5	0.02*
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, fat & preparations of meat 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.	0.01*		0.5	0.05*		0.05*	0.05*
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. &	0.01*		0.05	0.02*		0.05*	0.05*
	Dairy produce 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.						0.05*
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.01* 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.		0.05	0.05*		0.05*	0.05*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:								
Group to which food belongs	Groups include the following products	Propiconazole	Propoxur	Propyzamide	Pyrethrins	Thiabendazole	Triazophos	Trichlorfon
8. CEREALS								
	Wheat	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Rye	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Barley	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Sorghum	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Oats	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Triticale	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Maize	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Buckwheat	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Millet	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
	Other cereals Other cereals do not include rice.	0.05*	0.05*	0.02*	3	0.05*	0.02*	0.1
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, fat &	0.1 Ruminant liver.	0.05*	0.05* Fat, liver and kidney. The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.		0.1 With the exception of meat and other ovine, bovine and caprine products.	0.02*	
	preparations	0.05* All meat except ruminant liver.		0.02* Other than fat, liver and kidney.				
	of meat 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.							
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. &	0.01*	0.05*	0.01*			0.02*	
	Dairy produce 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.						0.02*	
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.05*	0.02*		0.1*	0.02* 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.	
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:								
Group to which food belongs	Groups include the following products	Triforine	Vinclozolin
8. CEREALS			
	Wheat	0.1	0.05*
	Rye	0.1	0.05*
	Barley	0.1	0.05*
	Sorghum	0.05*	0.05*
	Oats	0.1	0.05*
	Triticale	0.1	0.05*
	Maize	0.05*	0.05*
	Buckwheat	0.05*	0.05*
	Millet	0.05*	0.05*
	Rice Paddy or rough rice, husked rice and semi-milled or wholly milled rice.	0.05*	0.05*
	Other cereals Other cereals do not include rice.	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN			
	Meat, fat & preparations of meat 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.	0.05*	0.05*
	Milk These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. & Dairy produce 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.	0.05*	0.05*
	Eggs Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	0.05*	0.05*
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination no MRL – refers to the particular active/commodity combination FOOTNOTES:			
Regulation 4
SCHEDULE 3 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 6(a)

SCHEDULE 4 Revocations
Regulation 7
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

(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).

Reg. 1 in operation at 4.3.2002, see reg. 1
Reg. 2 in operation at 4.3.2002, see reg. 1
Reg. 3 in operation at 4.3.2002, see reg. 1
Reg. 4 in operation at 4.3.2002, see reg. 1
Reg. 5 in operation at 4.3.2002, see reg. 1
Reg. 6 in operation at 4.3.2002, see reg. 1
Reg. 7 in operation at 4.3.2002, see reg. 1
Sch. 1 in operation at 4.3.2002, see reg. 1
Sch. 2 Pt. I in operation at 4.3.2002, see reg. 1
Sch. 2 Pt. II in operation at 4.3.2002, see reg. 1
Sch. 3 in operation at 4.3.2002, see reg. 1
Sch. 4 in operation at 4.3.2002, see reg. 1