http://www.legislation.gov.uk/id/uksi/2008/665

SCHEDULEEntries 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*(13)	0.1(13)	0.05*(13)	0.3(13)
	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(6)	0.5(6)	0.05*(6)	2(6)
	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(1)	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*(10)	0.03(11)	0.02*	0.3(49)
	preparations of meat and	0.1(42)	0.1(47)		0.01(50)
	edible offal(2)	0.2(30)	0.5(9)
		0.05*(49)
	Milk(3) and dairy produce(4)	0.05*	0.05	0.02*	0.02(51)
					0.3(52)
	Eggs(5)	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*(13)	0.02*(13)	0.1(13)	0.02*(13)	0.05(13)
	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*(6)	2(6)	2(6)	2(6)	0.02*(6)
	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(1)	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(10)
	preparations of meat and				0.3(11)
	edible offal(2)				0.05(49)
					0.01(9)
	Milk(3) and dairy produce(4)	0.05*	0.01*	0.01*	0.03

	Eggs(5)	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.