SCHEDULE 2

PART 1

Group to which food belongs

Groups include the following products

Aldrin & Dieldrin

2-Aminobutane

Azinphosmethyl

Bitertanol

Captan

Carbaryl

Carbendazim

Carbophenothion

Chlordane

Chlorfenvinphos

Chloro benzilate

Diazinon

Dichloro fluanid

Dichlorvos

Dicofol

Difluben zuron

Dimethipin

Dimethoate

Endo sulfan

Ethion

Fenitrothion

Fluazifop

Flurochlorid one

Haloxyfop

Hexachloro cyclohexane (HCH) γ

Inorganic bromide

Ioxynil

Malathion

Mercury compounds

Metalaxyl

Mevinphos

Omethoate

Parathion

Parathionmethyl

Phosalone

Quintozene

Tecnazene

Thiabendazole

Triazophos

Vinclozolin

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

(i) CITRUS FRUIT

Grapefuit

0.05

5

2

0.1

7

2

0.2*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Lemons

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Limes

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Mandarins (inc clementines & similar hybrids)

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Oranges

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Pomelos

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

Others

0.05

5

2

0.1

7

2

0.02*

1

1

5

0.1

1

2

2

2

1

30

2

5

0.2

1

1

0.2

1

(ii) TREE NUTS (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chesnuts

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

1

1

0.5

0.5

0.05*

1

20

0.5

0.02

0.2

0.2

2

Pears

0.05

1

1

3

5

1

0.02*

0.05

5

0.1

1

1

0.5

0.5

0.05*

1

20

0.5

0.02

0.2

0.2

2

Quinces

0.05

1

1

3

5

1

0.02*

0.05

5

0.1

1

1

0.5

0.5

0.05*

1

20

0.5

0.02

0.2

0.2

2

Others

0.05

1

1

3

5

1

0.02*

0.05

5

0.1

1

1

0.5

0.5

0.05*

1

20

0.5

0.02

0.2

0.2

2

(iv) STONE FRUIT

Apricots

0.05

4

1

2

10

1

0.02*

0.05

5

0.1

5

2

0.5

0.5

1

20

0.5

0.2

1

2

Cherries

Peaches (inc nectarines and similar hybrids)

0.05

4

1

2

10

1

0.02*

0.05

5

0.1

5

2

0.5

0.5

1

20

0.5

0.5

1

2

Plums

0.05

1

1

2

10

1

0.02*

0.05

5

0.1

5

1

2

0.5

0.5

1

20

0.5

0.5

1

1

Others

(v) BERRIES AND SMALL FRUIT

(a) Table & wine grapes

Table grapes

00.5

2

3

5

0.02*

0.05

15

0.1

1

0.5

0.5

0.5

20

0.5

0.1

1

1

Wine grapes

0.05

2

3

5

0.02*

0.05

15

0.1

1

0.5

0.5

0.5

20

0.5

0.1

1

1

(b) Strawberries (other than wild)

0.05

1

3

7

5

0.02*

0.05

10

0.1

1

2

0.1

0.5

3

30

0.5

0.1

1

1

(c) Cane Fruit (other than wild)

Blackberries

0.05

1

3

10

0.02*

0.05

15

0.1

1

2

0.1

0.5

3

20

0.5

0.1

1

1

Loganberries

0.05

1

3

10

0.02*

0.05

15

0.1

1

0.1

0.5

3

20

0.5

0.1

1

1

Raspberries

0.05

1

3

10

5

0.02*

0.05

15

0.1

1

0.1

0.5

3

20

0.5

0.1

1

1

Others

0.05

1

3

10

0.02*

0.05

15

0.1

1

0.1

0.5

3

20

0.5

0.1

1

1

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

Bilberries

0.05

1

3

10

0.02*

0.05

15

0.1

2

0.1

0.5

3

20

0.5

0.1

1

1

Cranberries

0.05

1

3

10

0.02*

0.05

15

0.1

2

0.1

0.5

3

20

0.5

0.1

1

1

Currants (red, black & white)

0.05

1

3

10

0.02*

0.05

15

0.1

5

2

2

0.1

0.5

3

20

0.5

0.1

1

1

Gooseberries

0.05

1

3

10

0.02*

0.05

15

0.1

2

2

0.1

0.5

3

20

0.5

0.1

1

1

Others

0.05

1

3

10

0.02*

0.05

15

0.1

2

0.1

0.5

3

20

0.5

0.1

1

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

1

0.1

0.5

1

20

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

0.05

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

0.2

0.5

0.02

0.1

0.2

0.1

Celeriac

Horseradish

0.05

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

0.2

0.5

0.02

0.1

0.2

0.1

Jerusalem artichokes

Parsnips

0.95

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

0.2

0.5

0.02

0.1

0.2

0.1

Parsley root

0.05

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

0.2

0.5

0.02

0.1

0.2

0.1

Radishes

Salsify

0.05

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

0.2

0.5

0.02

0.1

0.2

0.1

Sweet potatoes

Swedes

0.05

0.5

0.1

2

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

1

0.5

0.02

0.1

2

0.1

Turnips

0.05

0.5

0.1

1

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

1

0.5

0.02

0.1

0.2

0.1

Yams

Others

(ii) BULB VEGETABLES

Garlic

0.05

0.5

0.1

1

0.02*

0.5

5

0.5

5

1

0.1

0.5

0.01*

1

0.1

3

0.02

0.1

0.1

1

0.05*

Onions

0.05

0.5

0.1

1

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

1

0.1

3

0.02

0.1

0.1

1

0.05*

Shallots

0.05

0.5

0.1

1

0.02*

0.5

5

0.5

1

0.1

0.5

0.01*

1

0.1

3

0.02

0.1

0.1

1

0.05*

Spring Onions

Others

(iii) FRUITING VEGETABLES

(a) Solanacea

Tomatoes

0.05

0.5

3

5

0.02*

0.1

5

0.5

1

1

0.1

0.5

2

75

3

0.02

0.1

1

1

0.1

Peppers

0.05

0.5

3

5

0.02*

0.1

5

0.5

1

1

0.1

0.5

2

75

3

0.02

0.1

1

1

0.1

Aubergines

0.05

0.5

3

5

0.02*

0.1

5

0.5

1

1

0.1

0.5

2

75

3

0.02

0.1

1

1

0.1

Others

0.05

0.5

3

5

0.02*

0.1

5

0.5

1

1

0.1

0.5

2

75

3

0.02

0.1

1

1

0.1

(b) Cucurbits-edible peel

Cucumbers

0.05

0.5

0.1

3

0.02*

0.1

5

0.5

2

0.1

0.5

1

50

3

0.02

0.1

0.2

1

Gherkins

0.05

0.5

0.1

3

0.02*

0.1

5

0.5

2

0.1

0.5

1

50

3

0.02

0.1

0.2

1

Courgettes

0.05

0.5

0.1

3

0.02*

0.1

5

0.5

2

0.1

0.5

1

50

3

0.02

0.1

0.2

1

Others

0.05

0.5

0.1

3

0.02*

0.1

5

0.5

2

0.1

0.5

1

50

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

Cauliflowers

0.05

0.5

0.1

1

0.5

0.02*

0.1

5

0.5

2

0.1

0.5

2

3

0.02

0.1

0.2

1

0.02

Others

(b) Head Brassicas

Brussels sprouts

0.05

1

0.1

1

0.5

0.02*

0.1

5

0.5

1

2

0.1

0.5

2

3

0.02

0.1

0.2

1

0.1

Head cabbage

0.05

0.5

0.1

5

0.02*

0.1

5

0.5

1

2

0.1

0.5

2

100

3

0.02

0.1

0.2

1

0.02

0.1

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

2

0.1

0.5

2

3

0.02

0.5

0.2

1

3

2

0.1

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

2

0.1

0.5

1

3

0.1

0.2

1

0.01

Beans (without pods)

Peas (with pods)

0.5

0.5

2

5

0.02*

0.1

5

0.5

1

0.1

0.5

0.1

3

0.1

0.2

1

Peas (without pods)

Others

(vii) STEM VEGETABLES

Asparagus

Cardoons

Celery

0.5

2

0.1

3

0.2*

0.5

0.5

1

0.1

0.5

1

300

3

0.02

0.1

0.2

1

5

Fennel

Globe artichokes

Leeks

0.5

0.5

2

1

0.02*

0.1

5

0.5

1

0.1

0.5

1

3

0.02

0.1

2

1

Rhubarb

0.5

2

0.1

3

0.02*

0.5

5

0.5

1

0.1

0.5

1

3

0.02

0.1

0.2

1

Others

(viii) FUNGI

(a) Cultivated mushrooms

0.05

0.1

1

0.02*

0.05

0.5

5

0.1

1

0.1

0.5

1

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

0.05

0.2

0.1

0.2

0.02*

0.5

0.5

0.1

0.5

0.1*

0.05

0.2

0.05*

0.1

0.01*

0.05*

0.5

0.02

0.1

0.05

0.1*

0.2

5

0.05

Ware Potatoes

0.05

1

0.2

0.1

0.2

0.02*

0.5

0.5

0.1

0.5

0.1*

0.05

0.2

0.05*

0.1

0.01*

0.05*

0.5

0.02

0.1

0.05

0.1*

0.2

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

Chlorfenvinphos

Diazinon

Dichlorvos

Diflubenzuron

Etrimfos

Fenitrothion

Mercury compounds

Methacrifos

8. CEREALS

Wheat

5

5

0.02

5

Rye

5

5

0.02

5

Barley

5

5

0.02

5

Oats

5

5

0.02

5

Triticale

5

5

0.02

5

Maize

5

5

0.02

5

Rice(1)

Other cereals(2)

5

5

0.02

5

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat(3)

0.2

0.7

0.05

0.05*

Milk(4) & Dairy produce(5)

0.008

0.02

0.02

0.05*

Eggs(6)

0.05*

0.05*

FOOTNOTES

UNITS:

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

KEY:

* Level at or about the limit of determination.

FOOTNOTES:

1

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

2

Other cereals do not include rice.

3

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

4

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

5

For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another 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 content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

6

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