SCHEDULE Entries substituted in Schedule 2
Regulations 3, 4 and 5

Acetamiprid to Indoxacarb
Group to which food belongs	Groups include the following products	Acetamiprid	Deltamethrin	Imazalil	Indoxacarb
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS					
i) CITRUS FRUIT					
	Grapefruit	1	0.05*	5	0.02*
	Lemons	1	0.05*	5	0.02*
	Limes	1	0.05*	5	0.02*
	Mandarins (inc clementines & similar hybrids)	1	0.05*	5	0.02*
	Oranges	1	0.05*	5	0.02*
	Pomelos	1	0.05*	5	0.02*
	Others	1	0.05*	5	0.02*
ii) TREE NUTS (shelled or unshelled)					
	Almonds	0.01*	0.05*	0.05*	0.05
	Brazil nuts	0.01*	0.05*	0.05*	0.05
	Cashew nuts	0.01*	0.05*	0.05*	0.05
	Chestnuts	0.01*	0.05*	0.05*	0.05
	Coconuts	0.01*	0.05*	0.05*	0.05
	Hazelnuts	0.01*	0.05*	0.05*	0.05
	Macadamia nuts	0.01*	0.05*	0.05*	0.05
	Pecans	0.01*	0.05*	0.05*	0.05
	Pine nuts	0.01*	0.05*	0.05*	0.05
	Pistachios	0.01*	0.05*	0.05*	0.05
	Walnuts	0.01*	0.05*	0.05*	0.05
	Others	0.01*	0.05*	0.05*	0.05
iii) POME FRUIT					
	Apples	0.1	0.2	2	0.5
	Pears	0.1	0.1	2	0.3
	Quinces	0.1	0.1	2	0.3
	Others	0.1	0.1	2	0.3
iv) STONE FRUIT					
	Apricots	0.1	0.1	0.05*	0.3
	Cherries	0.2	0.2	0.05*	0.02*
	Peaches (incl nectarines & similar hybrids)	0.1	0.1	0.05*	0.3
	Plums	0.02	0.1	0.05*	0.02*
	Others	0.01*	0.1	0.05*	0.02*
v) BERRIES AND SMALL FRUIT					
a)	Table & wine grapes				
	Table grapes	0.01*	0.2	0.05*	2
	Wine grapes	0.01*	0.2	0.05*	2
b)	Strawberries (other than wild)	0.01*	0.2	0.05*	0.02*
c)	Cane fruit (other than wild)				
	Blackberries	0.01*	0.5	0.05*	0.02*
	Dewberries	0.01*	0.05*	0.05*	0.02*
	Loganberries	0.01*	0.05*	0.05*	0.02*
	Raspberries	0.01*	0.5	0.05*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*
d)	other small fruit & berries (other than wild)				
	Bilberries	0.01*	0.05*	0.05*	0.02*
	Cranberries	0.01*	0.05*	0.05*	0.02*
	Currants (red, black & white)	0.01*	0.5	0.05*	1
	Gooseberries	0.01*	0.2	0.05*	1
	Others	0.01*	0.05*	0.05*	0.02*
e)	Wild berries & wild fruit	0.01*	0.05*	0.05*	0.02*
vi) MISCELLANEOUS FRUIT					
	Avocados	0.01*	0.05*	0.05*	0.02*
	Bananas	0.01*	0.05*	2	0.2
	Dates	0.01*	0.05*	0.05*	0.02*
	Figs	0.01*	0.05*	0.05*	0.02*
	Kiwi fruit	0.01*	0.2	0.05*	0.02*
	Kumquats	0.01*	0.05*	0.05*	0.02*
	Litchis	0.01*	0.05*	0.05*	0.02*
	Mangoes	0.01*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.01*	1	0.05*	0.02*
	Olives (oil extract)	0.01*	1	0.05*	0.02*
	Papaya	0.01*	0.05*	0.05*	0.02*
	Passion fruit	0.01*	0.05*	0.05*	0.02*
	Pineapples	0.01*	0.05*	0.05*	0.02*
	Pomegranates	0.01*	0.05*	0.05*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY					
i) ROOT AND TUBER VEGETABLES					
	Beetroot	0.01*	0.05*	0.05*	0.02*
	Carrots	0.01*	0.05*	0.05*	0.02*
	Cassava	0.01*	0.05*	0.05*	0.02*
	Celeriac	0.01*	0.05*	0.05*	0.02*
	Horseradish	0.01*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.01*	0.05*	0.05*	0.02*
	Parsnips	0.01*	0.05*	0.05*	0.02*
	Parsley root	0.01*	0.05*	0.05*	0.02*
	Radishes	0.01*	0.05*	0.05*	0.2
	Salsify	0.01*	0.05*	0.05*	0.02*
	Sweet potatoes	0.01*	0.05*	0.05*	0.02*
	Swedes	0.01*	0.05*	0.05*	0.02*
	Turnips	0.01*	0.05*	0.05*	0.02*
	Yams	0.01*	0.05*	0.05*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*
ii) BULB VEGETABLES					
	Garlic	0.01*	0.1	0.05*	0.02*
	Onions	0.01*	0.1	0.05*	0.02*
	Shallots	0.01*	0.1	0.05*	0.02*
	Spring onions	0.01*	0.1	0.05*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*
iii) FRUITING VEGETABLES					
a)	Solanacea				
	Tomatoes	0.1	0.3	0.5	0.5
	Peppers	0.3	0.2	0.05*	0.3
	Chilli Peppers	0.3	0.2	0.05*	0.3
	Aubergines	0.1	0.3	0.05*	0.5
	Okra	0.01*	0.3	0.05*	0.02*
	Others	0.01*	0.2	0.05*	0.02*
b)	Cucurbits-edible peel				
	Cucumbers	0.3	0.2	0.2	0.2
	Gherkins	0.3	0.2	0.2	0.2
	Courgettes	0.3	0.2	0.2	0.2
	Others	0.3	0.2	0.2	0.2
c)	Cucurbits-inedible peel				
	Melons	0.01*	0.2	2	0.1
	Squashes	0.01*	0.2	0.05*	0.1
	Watermelons	0.01*	0.2	0.05*	0.1
	Others	0.01*	0.2	0.05*	0.1
d)	Sweet corn	0.01*	0.05*	0.05*	0.02*
iv) BRASSICA VEGETABLES					
a)	Flowering Brassicas				
	Broccoli	0.01*	0.1	0.05*	0.3
	Cauliflower	0.01*	0.1	0.05*	0.3
	Others	0.01*	0.1	0.05*	0.3
b)	Head Brassicas				
	Brussels sprouts	0.01*	0.1	0.05*	0.02*
	Head cabbage	0.01*	0.1	0.05*	3
	Others	0.01*	0.1	0.05*	0.02*
c)	Leafy Brassicas				
	Chinese cabbage	0.01*	0.5	0.05*	0.2
	Kale	0.01*	0.5	0.05*	0.2
	Others	0.01*	0.5	0.05*	0.02*
d)	Kohlrabi	0.01*	0.05	0.05*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS					
a)	Lettuce & similar				
	Cress	0.01*	0.5	0.05*	0.02*
	Lamb’s lettuce	5	0.5	0.05*	1
	Lettuce	5	0.5	0.05*	2
	Scarole	5	0.5	0.05*	2
	Ruccola	0.01*	0.5	0.05*	0.02*
	Leaves and stems of brassica, including turnip greens	0.01*	0.5	0.05*	0.02*
	Others	0.01*	0.5	0.05*	0.02*
b)	Spinach & similar				
	Spinach	0.01*	0.5	0.05*	2
	Beet leaves (chard)	0.01*	0.5	0.05*	0.02*
	Others	0.01*	0.5	0.05*	0.02*
c)	Watercress	0.01*	0.05*	0.05*	0.02*
d)	Witloof	0.01*	0.05*	0.05*	0.02*
e)	Herbs				
	Chervil	0.01*	0.5	0.05*	2
	Chives	0.01*	0.5	0.05*	2
	Parsley	5	0.5	0.05*	2
	Celery leaves	0.01*	0.5	0.05*	2
	Others	0.01*	0.5	0.05*	2
vi) LEGUME VEGETABLES (Fresh)					
	Beans (with pods)	0.01*	0.2	0.05*	0.02*
	Beans (without pods)	0.01*	0.2	0.05*	0.02*
	Peas (with pods)	0.01*	0.2	0.05*	0.02*
	Peas (without pods)	0.01*	0.2	0.05*	0.02*
	Others	0.01*	0.2	0.05*	0.02*
vii) STEM VEGETABLES					
	Asparagus	0.01*	0.05*	0.05*	0.02*
	Cardoons	0.01*	0.05*	0.05*	0.02*
	Celery	0.01*	0.05*	0.05*	0.02*
	Fennel	0.01*	0.05*	0.05*	0.02*
	Globe artichokes	0.01*	0.1	0.05*	0.1
	Leeks	0.01*	0.2	0.05*	0.02*
	Rhubarb	0.01*	0.05*	0.05*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*
viii) FUNGI					
a)	Cultivated mushrooms	0.01*	0.05	0.05*	0.02*
b)	Wild mushrooms	0.01*	0.05	0.05*	0.02*
3. PULSES					
	Beans	0.01*	1	0.05*	0.02*
	Lentils	0.01*	1	0.05*	0.02*
	Peas	0.01*	1	0.05*	0.02*
	Lupins	0.01*	1	0.05*	0.02*
	Others	0.01*	1	0.05*	0.02*
4. OILSEEDS					
	Linseed	0.01*	0.05*	0.05*	0.05*
	Peanuts	0.01*	0.05*	0.05*	0.05*
	Poppy seed	0.01*	0.05*	0.05*	0.05*
	Sesame seed	0.01*	0.05*	0.05*	0.05*
	Sunflower seed (with shell)	0.01*	0.05*	0.05*	0.05*
	Rape seed	0.01*	0.1	0.05*	0.05*
	Soya bean	0.01*	0.05*	0.05*	0.5
	Mustard seed	0.01*	0.1	0.05*	0.05*
	Cotton seed	0.02	0.05*	0.05*	0.05*
	Hemp seed	0.01*	0.05*	0.05*	0.05*
	Pumpkin seed	0.01*	0.05*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.05*
5. POTATOES					
	Early potatoes	0.01*	0.05*	3	0.02*
	Ware potatoes	0.01*	0.05*	3	0.02*
6. TEA					
	Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis)	0.1*	5	0.1*	0.05*
7. HOPS (dried)					
	including hop pellets & unconcentrated powder	0.1*	5	0.1*	0.05*
8. CEREALS					
	Wheat	0.01*	2	0.02*	0.02*
	Rye	0.01*	2	0.02*	0.02*
	Barley	0.01*	2	0.02*	0.02*
	Sorghum	0.01*	2	0.02*	0.02*
	Oats	0.01*	2	0.02*	0.02*
	Triticale	0.01*	2	0.02*	0.02*
	Maize	0.01*	2	0.02*	0.02*
	Buckwheat	0.01*	2	0.02*	0.02*
	Millet	0.01*	2	0.02*	0.02*
	Rice	0.01*	2	0.02*	0.02*
	Others	0.01*	2	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN					
	Meat, edible offal, fat &	0.05*	0.03	0.02*	0.3
	preparations of meat and	0.1	0.1		0.01
	edible offal	0.2	0.5		
		0.05*			
	Milk and dairy produce	0.05*	0.05	0.02*	0.02
					0.3
	Eggs	0.05*	0.05*	0.02*	0.01*
10. SPICES					
	Cumin seed				
	Juniper seed				
	Nutmeg				
	Pepper, black and white				
	Vanilla pods				
	Spices - others				
					
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination.					
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.					
(2) 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.					
(3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.					
(4) 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 or 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.					
(5) Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).					
(6) Scarole includes broad-leaf endive.					
(9) All other meat, edible offal, fat and preparations of meat and edible offal.					
(10) All meat.					
(11) All liver and kidney.					
(13) Broccoli includes calabrese.					
(30) All kidney.					
(42) All liver.					
(47) Poultry and poultry products.					
(49) All fat.					
(50) All other meat, edible offal and preparations of meat and edible offal.					
(51) Milk except cream of milk.					
(52) Cream of milk.					

Pendimethalin to Trifloxystrobin
Group to which food belongs	Groups include the following products	Pendimethalin	Pymetrozine		Pyraclostrobin		Thiacloprid		Trifloxystrobin
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS									
i) CITRUS FRUIT									
	Grapefruit	0.05*	0.3		1		0.02*		0.3
	Lemons	0.05*	0.3		1		0.02*		0.3
	Limes	0.05*	0.3		1		0.02*		0.3
	Mandarins (inc clementines & similar hybrids)	0.05*	0.3		1		0.02*		0.3
	Oranges	0.05*	0.3		1		0.02*		0.3
	Pomelos	0.05*	0.3		1		0.02*		0.3
	Others	0.05*	0.3		1		0.02*		0.3
ii) TREE NUTS (shelled or unshelled)									
	Almonds	0.05*	0.02*		0.02*		0.02*		0.02*
	Brazil nuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Cashew nuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Chestnuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Coconuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Hazelnuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Macadamia nuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Pecans	0.05*	0.02*		0.02*		0.02*		0.02*
	Pine nuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Pistachios	0.05*	0.02*		1		0.02*		0.02*
	Walnuts	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
iii) POME FRUIT									
	Apples	0.05*	0.02*		0.3		0.3		0.5
	Pears	0.05*	0.02*		0.3		0.3		0.5
	Quinces	0.05*	0.02*		0.3		0.3		0.5
	Others	0.05*	0.02*		0.3		0.3		0.5
iv) STONE FRUIT									
	Apricots	0.05*	0.05		0.2		0.3		1
	Cherries	0.05*	0.02*		0.3		0.3		1
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05		0.2		0.3		1
	Plums	0.05*	0.02*		0.1		0.1		0.2
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
v) BERRIES AND SMALL FRUIT									
a)	Table & wine grapes								
	Table grapes	0.05*	0.02*		1		0.02*		5
	Wine grapes	0.05*	0.02*		2		0.02*		5
b)	Strawberries (other than wild)	0.05*	0.5		0.5		0.5		0.5
c)	Cane fruit (other than wild)								
	Blackberries	0.05*	3		1		1		0.02*
	Dewberries	0.05*	0.02*		0.02*		1		0.02*
	Loganberries	0.05*	0.02*		0.02*		1		0.02*
	Raspberries	0.05*	3		1		1		0.02*
	Others	0.05*	0.02*		0.02*		1		0.02*
d)	other small fruit & berries (other than wild)								
	Bilberries	0.05*	0.02*		0.5		1		0.02*
	Cranberries	0.05*	0.02*		0.5		1		0.02*
	Currants (red, black & white)	0.05*	0.5		2		1		1
	Gooseberries	0.05*	0.5		0.5		1		1
	Others	0.05*	0.02*		0.5		1		0.02*
e)	Wild berries & wild fruit	0.05*	0.02*		0.02*		0.02*		0.02*
vi) MISCELLANEOUS FRUIT									
	Avocados	0.05*	0.02*		0.02*		0.02*		0.02*
	Bananas	0.05*	0.02*		0.02*		0.02*		0.05
	Dates	0.05*	0.02*		0.02*		0.02*		0.02*
	Figs	0.05*	0.02*		0.02*		0.02*		0.02*
	Kiwi fruit	0.05*	0.02*		0.02*		0.02*		0.02*
	Kumquats	0.05*	0.02*		0.02*		0.02*		0.02*
	Litchis	0.05*	0.02*		0.02*		0.02*		0.02*
	Mangoes	0.05*	0.02*		0.05		0.02*		0.5
	Olives (table consumption)	0.05*	0.02*		0.02*		0.02*		0.02*
	Olives (oil extract)	0.05*	0.02*		0.02*		0.02*		0.02*
	Papaya	0.05*	0.02*		0.05		0.5		1
	Passion fruit	0.05*	0.02*		0.02*		0.02*		0.02*
	Pineapples	0.05*	0.02*		0.02*		0.02*		0.02*
	Pomegranates	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY									
i) ROOT AND TUBER VEGETABLES									
	Beetroot	0.05*	0.02*		0.02*		0.02*		0.02*
	Carrots	0.2	0.02*		0.1		0.02*		0.05
	Cassava	0.05*	0.02*		0.02*		0.02*		0.02*
	Celeriac	0.1	0.02*		0.02*		0.02*		0.02*
	Horseradish	0.2	0.02*		0.3		0.02*		0.02*
	Jerusalem artichokes	0.05*	0.02*		0.02*		0.02*		0.02*
	Parsnips	0.2	0.02*		0.3		0.02*		0.02*
	Parsley root	0.2	0.02*		0.1		0.02*		0.02*
	Radishes	0.05*	0.02*		0.02*		0.02*		0.02*
	Salsify	0.05*	0.02*		0.1		0.02*		0.02*
	Sweet potatoes	0.05*	0.02*		0.02*		0.02*		0.02*
	Swedes	0.05*	0.02*		0.02*		0.02*		0.02*
	Turnips	0.05*	0.02*		0.02*		0.02*		0.02*
	Yams	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
ii) BULB VEGETABLES									
	Garlic	0.05*	0.02*		0.2		0.02*		0.02*
	Onions	0.05*	0.02*		0.2		0.02*		0.02*
	Shallots	0.05*	0.02*		0.2		0.02*		0.02*
	Spring onions	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
iii) FRUITING VEGETABLES									
a)	Solanacea								
	Tomatoes	0.05*	0.5		0.2		0.5		0.5
	Peppers	0.05*	1		0.5		1		0.3
	Chilli Peppers	0.05*	1		0.5		1		0.3
	Aubergines	0.05*	0.5		0.2		0.5		0.02*
	Okra	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
b)	Cucurbits-edible peel								
	Cucumbers	0.05*	0.5		0.02*		0.3		0.2
	Gherkins	0.05*	0.5		0.02*		0.3		0.2
	Courgettes	0.05*	0.5		0.02*		0.3		0.2
	Others	0.05*	0.5		0.02*		0.3		0.2
c)	Cucurbits-inedible peel								
	Melons	0.05*	0.2		0.02*		0.2		0.3
	Squashes	0.05*	0.2		0.02*		0.02*		0.02*
	Watermelons	0.05*	0.2		0.02*		0.2		0.2
	Others	0.05*	0.2		0.02*		0.02*		0.02*
d)	Sweet corn	0.05*	0.02*		0.02*		0.02*		0.02*
iv) BRASSICA VEGETABLES									
a)	Flowering Brassicas								
	Broccoli	0.05*	0.02*		0.1		0.02*		0.05
	Cauliflower	0.05*	0.02*		0.1		0.02*		0.05
	Others	0.05*	0.02*		0.1		0.02*		0.02*
b)	Head Brassicas								
	Brussels sprouts	0.05*	0.02*		0.2		0.02*		0.2
	Head cabbage	0.05*	0.05		0.2		0.02*		0.2
	Others	0.05*	0.02*		0.02*		0.02*		0.2
c)	Leafy Brassicas								
	Chinese cabbage	0.05*	0.2		0.02*		0.02*		0.02*
	Kale	0.05*	0.2		0.02*		0.02*		0.02*
	Others	0.05*	0.2		0.02*		0.02*		0.02*
d)	Kohlrabi	0.05*	0.02*		0.02*		0.02*		0.02*
v) LEAF VEGETABLES AND FRESH HERBS									
a)	Lettuce & similar								
	Cress	0.05*	2		2		2		0.02*
	Lamb’s lettuce	0.05*	2		10		2		0.02*
	Lettuce	0.05*	2		2		2		0.02*
	Scarole	0.05*	2		2		2		0.02*
	Ruccola	0.05*	2		2		2		0.02*
	Leaves and stems of brassica, including turnip greens	0.05*	2		2		2		0.02*
	Others	0.05*	2		2		2		0.02*
b)	Spinach & similar								
	Spinach	0.05*	0.02*		0.02*		0.02*		0.02*
	Beet leaves (chard)	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
c)	Watercress	0.05*	0.02*		0.02*		0.02*		0.02*
d)	Witloof	0.05*	0.02*		0.02*		0.02*		0.02*
e)	Herbs								
	Chervil	0.05*	1		2		3		0.02*
	Chives	0.05*	1		2		3		0.02*
	Parsley	0.05*	1		2		3		0.02*
	Celery leaves	0.05*	1		2		3		0.02*
	Others	0.05*	1		2		3		0.02*
vi) LEGUME VEGETABLES (Fresh)									
	Beans (with pods)	0.2	1		0.02*		1		0.5
	Beans (without pods)	0.2	1		0.02*		0.02*		0.02*
	Peas (with pods)	0.2	1		0.02*		0.02*		0.02*
	Peas (without pods)	0.2	1		0.02*		0.02*		0.02*
	Others	0.2	1		0.02*		0.02*		0.02*
vii) STEM VEGETABLES									
	Asparagus	0.05*	0.02*		0.02*		0.02*		0.02*
	Cardoons	0.05*	0.02*		0.02*		0.02*		0.02*
	Celery	0.1	0.02*		0.02*		0.02*		0.02*
	Fennel	0.05*	0.02*		0.02*		0.02*		0.02*
	Globe artichokes	0.05*	0.02*		0.02*		0.02*		0.02*
	Leeks	0.05*	0.02*		0.5		0.02*		0.2
	Rhubarb	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
viii) FUNGI									
a)	Cultivated mushrooms	0.05*	0.02*		0.02*		0.02*		0.02*
b)	Wild mushrooms	0.05*	0.02*		0.02*		0.02*		0.02*
3. PULSES									
	Beans	0.2	0.02*		0.3		0.02*		0.02*
	Lentils	0.2	0.02*		0.3		0.02*		0.02*
	Peas	0.2	0.02*		0.3		0.02*		0.02*
	Lupins	0.2	0.02*		0.3		0.02*		0.02*
	Others	0.2	0.02*		0.3		0.02*		0.02*
4. OILSEEDS									
	Linseed	0.1*	0.02*		0.02*		0.05*		0.05*
	Peanuts	0.1*	0.02*		0.02*		0.05*		0.05*
	Poppy seed	0.1*	0.02*		0.02*		0.05*		0.05*
	Sesame seed	0.1*	0.02*		0.02*		0.05*		0.05*
	Sunflower seed (with shell)	0.1*	0.02*		0.02*		0.05*		0.05*
	Rape seed	0.1*	0.02*		0.02*		0.3		0.05*
	Soya bean	0.1*	0.02*		0.02*		0.05*		0.05*
	Mustard seed	0.1*	0.02*		0.02*		0.2		0.05*
	Cotton seed	0.1*	0.05		0.02*		0.05*		0.05*
	Hemp seed	0.1*	0.02*		0.02*		0.05*		0.05*
	Pumpkin seed	0.1*	0.02*		0.02*		0.05*		0.05*
	Others	0.1*	0.02*		0.02*		0.05*		0.05*
5. POTATOES									
	Early potatoes	0.05*	0.02*		0.02*		0.02*		0.02*
	Ware potatoes	0.05*	0.02*		0.02*		0.02*		0.02*
6. TEA									
	Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis)	0.1*	0.1*		0.05*		0.05*		0.05*
7. HOPS (dried)									
	including hop pellets & unconcentrated powder	0.1*	15		10		0.05*		30
8. CEREALS									
	Wheat	0.05*	0.02*		0.1		0.02*		0.05
	Rye	0.05*	0.02*		0.1		0.02*		0.05
	Barley	0.05*	0.02*		0.3		0.02*		0.3
	Sorghum	0.05*	0.02*		0.02*		0.02*		0.02*
	Oats	0.05*	0.02*		0.3		0.02*		0.02*
	Triticale	0.05*	0.02*		0.1		0.02*		0.05
	Maize	0.05*	0.02*		0.02*		0.02*		0.02*
	Buckwheat	0.05*	0.02*		0.02*		0.02*		0.02*
	Millet	0.05*	0.02*		0.02*		0.02*		0.02*
	Rice	0.05*	0.02*		0.02*		0.02*		0.02*
	Others	0.05*	0.02*		0.02*		0.02*		0.02*
9. PRODUCTS OF ANIMAL ORIGIN									
	Meat, edible offal, fat &	0.05*	0.01*		0.05*		0.05		
	preparations of meat and						0.3		
	edible offal						0.05		
							0.01		
	Milk and dairy produce	0.05*	0.01*		0.01*		0.03		
									
	Eggs	0.05*	0.01*		0.05*		0.01*		
10. SPICES									
	Cumin seed								
	Juniper seed								
	Nutmeg								
	Pepper, black and white								
	Vanilla pods								
	Spices - others								
									
UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination.									
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.									
(2) 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.									
(3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.									
(4) 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 or 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.									
(5) Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).									
(6) Scarole includes broad-leaf endive.									
(9) All other meat, edible offal, fat and preparations of meat and edible offal.									
(10) All meat.									
(11) All liver and kidney.									
(13) Broccoli includes calabrese.									
(49) All fat.									