2001 No. 2420
AGRICULTURE, ENGLAND AND WALES
PESTICIDES, ENGLAND AND WALES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2001

Made
Laid before Parliament
Coming into force
The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, acting jointly (the National Assembly for Wales acting in relation to Wales only), being designated1 for the purposes of section 2(2) of the European Communities Act 19722 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on them by that section, and of all other powers enabling them in that behalf, make the following Regulations:

Title, commencement and extent1.

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2001; they extend to England and Wales only, and shall come into force on 1st August 2001.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 19992.

(1)

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 19993 shall be amended in accordance with this regulation.

(2)

In regulation 2(1), for the definition of the Residues Directives there shall be substituted the following definition:
““the Residues Directives” means Council Directive 86/362/EEC4, Council Directive 86/363/EEC5 and Council Directive 90/642/EEC6, in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2001.”.

(3)

In Schedule 1 there shall be inserted at the appropriate places in columns 1 and 2 the following:

Column 1

Column 2

Pesticide

Residues

Azinphos-ethyl

azinphos-ethyl

Chlozolinate

chlozolinate

Dinoterb

dinoterb

DNOC

DNOC

Monolinuron

monolinuron

Propham

propham

Pyrazophos

pyrazophos

Spiroxamine

spiroxamine

Tecnazene

tecnazene

(4)

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

(5)

In each column of Part 2 of Schedule 2, where the expression “(changing 1 July 2001)” appears at the top, that expression shall be deleted and so shall each entry in italic type to which it refers.

(6)

In Part 2 of Schedule 2, there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, maximum permitted levels for residues of the pesticides specified in the Schedule to these Regulations in relation to the products so specified.

(7)

In Part 2 of Schedule 2 maximum residue levels shall be substituted as follows—

(a)

for mg/kg of chlormequat—

(i)

on pears delete “0.05*” and insert “0.5”,

(ii)

on both olives (table consumption) and olives (oil extract) delete “0.05*” and insert “0.1*”, and

(iii)

on cultivated mushrooms delete “0.05*” and insert “10”;

(b)

for mg/kg of chlorothalonil—

(i)

on blackberries delete “0.01*” and insert “10”, and

(ii)

on bananas delete “2” and insert “0.2”;

(c)

for mg/kg of dicofol—

(i)

on table grapes delete “0.02*” and insert “2”, and

(ii)

on tomatoes delete “0.02*” and insert “1”;

(d)

for mg/kg of diphenylamine—

(i)

on apples delete “0.05*” and insert “5”, and

(ii)

on pears delete “0.05*” and insert “10”;

(e)

for mg/kg of endosulfan on peppers delete “0.05*” and insert “1”.

(8)

The following footnotes shall be added at the end of Part 2 of Schedule 2—

“37

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

38

Scarole includes broad-leaf endive.

39

Liver and kidney.”

Whitty,
Parliamentary Under Secretary of State for Environment, Food and Rural Affairs

Signed on behalf of the National Assembly for Wales

Elis Thomas
Presiding Officer, National Assembly for Wales

SCHEDULELevels to be included in Part 2 of Schedule 2

Regulation 2(6)

Group to which food belongs

Groups include the following products

Azinphos-ethyl

Chlozo-linate Applying from 1 January 2003

Dinoterb

DNOC Applying from 1 July 2002

Monoli-nuron Appplying from 1 July 2002

Propham

Pyrazo-phos Applying from 1 July 2002

Spirox-amine

Tecna-zene Applying from 1 January 2003

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

i) CITRUS FRUIT

  • Grapefruit

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Lemons

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Limes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Mandarins (inc clementines and similar hybrids)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Oranges

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pomelos

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

ii) TREE NUTS (shelled or unshelled)

  • Almonds

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Brazil nuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cashew nuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Chestnuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Coconuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Hazelnuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Macademia nuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pecans

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pine nuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pistachios

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Walnuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

iii) POME FRUIT

  • Apples

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pears

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Quinces

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

iv) STONE FRUIT

  • Apricots

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cherries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peaches (incl nectarines and similar hybrids)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Plums

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

v) BERRIES AND SMALL FRUIT

  • a) Table and wine grapes

  • Table grapes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

1

0.05*

  • Wine grapes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

1

0.05*

  • b) Strawberries (other than wild)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • c) Cane Fruit (other than wild)

  • Blackberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Dewberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Loganberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Raspberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • d) Other small fruit and berries (other than wild)

  • Bilberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cranberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Currants (red, black and white)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Gooseberries

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • e) Wild berries and wild fruit

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

vi) MISCELLANEOUS FRUIT

  • Avocados

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Bananas

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Dates

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Figs

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Kiwi fruit

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Kumquats

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Litchis

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Mangoes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Olives (table consumption)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Olives (oil extract)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Passion fruit

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pineapples

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Pomegranates

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES

  • Beetroot

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Carrots

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Celeriac

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Horseradish

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Jerusalem artichokes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Parsnips

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Parsley root

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Radishes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Salsify

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Sweet potatoes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Swedes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Turnips

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Yams

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

ii) BULB VEGETABLES

  • Garlic

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Onions

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Shallots

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Spring onions

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

ii) FRUITING VEGETABLES

  • a) Solanacea

  • Tomatoes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peppers

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Chilli peppers

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Aubergines

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

b) Cucurbits-edible peel

  • Cucumbers

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Gherkins

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Courgettes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • c) Cucurbits-inedible peel

  • Melons

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Squashes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Watermelons

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

d) Sweet corn

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

iv) BRASSICA VEGETABLES

  • a) Flowering Brassicas

  • Broccoli (including Calabrese)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cauliflower

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • b) Head Brassicas

  • Brussels sprouts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Head cabbage

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • c) Leafy Brassicas

  • Chinese cabbage

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Kale

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • d) Kohlrabi

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

v) LEAF VEGETABLES AND FRESH HERBS

  • a) Lettuce and similar

  • Cress

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Lamb’s lettuce

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Lettuce

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Scarole

0.05*(38)

0.05*(38)

0.05*(38)

0.05*(38)

0.05*(38)

0.05*(38)

0.05*(38)

0.05*

0.05*(38)

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • b) Spinach and similar

  • Spinach

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Beet leaves (chard)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

c)

  • Watercress

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • d) Witloof

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • e) Herbs

  • Chervil

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Chives

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Parsley

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Celery leaves

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

vi) LEGUME VEGETABLES (fresh)

  • Beans (with pods)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Beans (without pods)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peas (with pods)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peas (without pods)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

vii) STEM VEGETABLES

  • Asparagus

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cardoons

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Celery

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Fennel

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Globe artichokes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Leeks

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Rhubarb

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

viii) FUNGI

  • a) Cultivated mushrooms

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • b) Wild mushrooms

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

3. PULSES

  • Beans

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Lentils

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peas

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

4. OILSEEDS

  • Linseed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Peanuts

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Poppy seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Sesame seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Sunflower seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Rape seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Soya bean

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Mustard seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Cotton seed

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

5. POTATOES

  • Early potatoes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Ware potatoes

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

6. TEA

  • (dried leaves and stalks, fermented or otherwise, Camellia sinensis)

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

7. HOPS (dried)

  • including hop pellets and unconcentrated powder

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

0.1*

8. CEREALS

  • Wheat

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Rye

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Barley

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.3

0.05*

  • Sorghum

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Oats

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.3

0.05*

  • Triticale

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Maize

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Buckwheat

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Millet

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Rice(1)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

  • Other cereals(2)

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

0.05*

9. PRODUCTS OF ANIMAL ORIGIN

  • Meat, fat and preparations of meat(3)

0.05*

0.05*

0.05*

0.05*

0.05*

0.02*

0.05*(13)(37)

0.05*

0.2(37)(39)

  • Milk(4) and Dairy(5) products

0.05*

0.05*

0.05*

0.05*

0.05*

0.02*

0.02(37)

0.05*

  • Eggs(6)

0.05*(7)

0.05*(7)

0.05*(7)

0.05*(7)

0.05*(7)

0.1*(7)

0.05*(7)(37)

0.05*(7)

(This note is not part of the Regulations)

These Regulations, which extend to England and Wales only, are made under section 2(2) of the European Communities Act 1972 and further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999 (S.I. 1999/3483).

The Regulations specify maximum levels which crops, food and feeding stuffs may contain in implementation of Commission Directives 2000/81/EC (OJ No. L326, 22.12.2000, p.56), 2000/82/EC (OJ No. L3, 6.1.2001, p.18), 2001/35/EC (OJ. L136. 18.5.2001, p.42) and in relation to diphenylamine on apples and pears Commission Directive 2000/57/EC (OJ No. L244, 29.9.2000, p.76) (regulation 2(6), (7) and (8)) and delete spent maximum levels (regulation 2(5)).

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

Additionally, the Regulations remove specified maximum level of Tecnazene in relation to lettuce from 1 July 2003 which had been included in Part 1 of Schedule 2 by the 1999 Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum level now included in Part 2 of that Schedule (regulation 2(4)).