Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1996

Regulation 3

SCHEDULE 1

Column 1	Column 2
Pesticide	Residues
Aldicarb	sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Amitraz	amitraz plus all its metabolites containing 2, 4 dimethylaniline, expressed as amitraz
Bromopropylate	bromopropylate
Flucythrinate	sum of isomers
Methidathion	methidathion
Methomyl Thiodicarb	sum of methomyl and thiodicarb expressed as methomyl
Profenophos	profenophos

Regulation 5

SCHEDULE 2

Group to which food belongs	Groups include the following products	Aldicarb	Amitraz	Bromopropylate	Flucythrinate	Methidathion	Methomyl Thiodicarb	Pirimiphosmethyl	Profenophos	Thiabendazole
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 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.
6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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.
7 Poultrymeat only.
8 With the exception of meat and other ovine, bovine and caprine products.
9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
	Grapefruit	0.2				2		1		6
	Lemons	0.2				2		1		6
	Limes	0.2				2		1		6
	Mandarins (inc clementines & similar hybrids)	0.2				2		2		6
	Oranges	0.2	1			2		1		6
	Pomelos	0.2				2		1		6
	Others	0.2				2		1		6
(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.02*			0.05*	0.05*			0.1*
	Brazil nuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Cashew nuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Chestnuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Coconuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Hazelnuts	0.05*	0.02*			0.05*	0.05*			0.1*
	Macadamia nuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Pecans	0.2	0.02*			0.05*	0.05*	0.05*		0.1*
	Pine nuts	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
	Pistachios	0.05*	0.02*			0.05*	0.05*			0.1*
	Walnuts	0.05*	0.02*			0.05*	0.05*			0.1*
	Others	0.05*	0.02*			0.05*	0.05*	0.05*		0.1*
(iii) POME FRUIT
	Apples	0.05*	1			0.3	1			5
	Pears	0.05*	1			0.3				5
	Quinces	0.05*	1			0.3	0.05*			5
	Others	0.05*	1			0.3	0.05*			5
(iv) STONE FRUIT
	Apricots	0.05*				0.2				0.05*
	Cherries	0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	1			0.2				0.05*
	Plums	0.05*				0.2				0.05*
	Others	0.05*				0.2				0.05*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.05*				0.5	3
	Wine grapes	0.05*				0.5	3
	(b) Strawberries (other than wild)					0.02*	0.05*			5
	(c) Cane Fruit (other than wild)
	Blackberries	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Dewberries	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Loganberries	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Raspberries	0.05*	0.02*			0.02*	0.05*	0.05*
	Others	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Cranberries	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Currants (red, black & white)	0.05*				0.02*		0.05*
	Gooseberries	0.05*	0.02*			0.02*	0.05*	0.05*
	Others	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	(e) Wild berries & wild fruit	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
(vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Bananas		0.02*			0.02*	0.05*	0.05*		3
	Dates	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Figs	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Kiwi fruit	0.05*	0.02*			0.02*	0.05*	2		0.05*
	Kumquats	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Litchis	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Mangoes	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Olives	0.05*	0.02*			1				0.05*
	Passion fruit	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Pineapples	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Pomegranates	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Others	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot		0.02*			0.02*	0.05*	0.05*
	Carrots		0.02*			0.02*	0.05*	1		0.05*
	Celeriac	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Horseradish	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Jerusalem artichokes	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Parsnips		0.02*			0.02*	0.05*	0.05*		0.05*
	Parsley root	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Radishes	0.05*	0.02*			0.02*	0.5	0.05*		0.05*
	Salsify	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Sweet potatoes	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Swedes	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Turnips	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Yams	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Others	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
(ii) BULB VEGETABLES
	Garlic	0.05*	0.02*			0.02*	0.05*
	Onions	0.05*	0.02*				0.05*
	Shallots	0.05*	0.02*				0.05*
	Spring onions	0.05*	0.02*			0.02*	0.05*			0.05*
	Others	0.05*	0.02*			0.02*	0.05*			0.05*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes		0.5			0.02*
	Peppers					0.02*
	Aubergines	0.05*				0.02*				0.05*
	Others	0.05*				0.02*				0.05*
	(b) Cucurbits-edible peel
	Cucumbers	0.05*				0.02*
	Gherkins	0.05*				0.02*	0.05*			0.05*
	Courgettes	0.05*				0.02*				0.05*
	Others	0.05*				0.02*	0.05*			0.05*
	(c) Cucurbits-inedible peel
	Melons	0.05*				0.02*	0.2
	Squashes	0.05*				0.02*	0.2			0.05*
	Watermelons	0.05*				0.02*	0.2
	Others	0.05*				0.02*	0.2			0.05*
	(d) Sweet corn	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli		0.02*			0.02*		1		5
	Cauliflower	0.2	0.02*			0.02*		1		0.05*
	Others	0.05*	0.02*			0.02*		1		0.05*
	(b) Head Brassicas
	Brussels sprouts	0.2	0.02*			0.02*		2		0.05*
	Head cabbage		0.02*			0.02*
	Others	0.05*	0.02*			0.02*				0.05*
	(c) Leafy Brassicas
	Chinese cabbage	0.05*	0.02*			0.02*				0.05*
	Kale	0.05*	0.02*			0.02*				0.05*
	Others	0.05*	0.02*			0.02*				0.05*
	(d) Kohlrabi	0.05*	0.02*			0.02*	0.05*			0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	0.05*	0.02*			0.02*				0.05*
	Lamb’s lettuce	0.05*	0.02*			0.02*				0.05*
	Lettuce	0.05*	0.02*			0.02*
	Scarole	0.05*	0.02*			0.02*				0.05*
	Others	0.05*	0.02*			0.02*				0.05*
	(b) Spinach & similar
	Beet leaves (chard)	0.05*	0.02*			0.02*	2			0.05*
	(c) Watercress	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	(d) Witloof	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	(e) Herbs
	Chervil	0.05*	0.02*			0.02*				0.05*
	Chives	0.05*	0.02*			0.02*				0.05*
	Parsley	0.05*	0.02*			0.02*				0.05*
	Celery leaves	0.05*	0.02*			0.02*				0.05*
	Others	0.05*	0.02*			0.02*				0.05*
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.02*			0.02*
	Beans (without pods)	0.05*	0.02*			0.02*	0.05*
	Peas (with pods)	0.05*	0.02*			0.02*				0.05*
	Peas (without pods)	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Others	0.05*	0.02*			0.02*	0.05*			0.05*
(vii) STEM VEGETABLES
	Asparagus	0.05*	0.02*			0.02*	0.05*
	Cardoons	0.05*	0.02*			0.02*	0.05*			0.05*
	Celery	0.05*	0.02*			0.02*	0.05*
	Fennel	0.05*	0.02*			0.02*				0.05*
	Globe artichokes	0.05*	0.02*			0.02*				0.05*
	Leeks		0.02*				0.05*
	Rhubarb	0.05*	0.02*			0.02*	0.05*			0.05*
	Others	0.05*	0.02*			0.02*	0.05*			0.05*
(viii) FUNGI
	(a) Cultivated mushrooms	0.05*	0.02*			0.02*	0.05*	2
	(b) Wild mushrooms	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
3. PULSES
	Beans	0.05*	0.02*			0.02*	0.05*			0.05*
	Lentils	0.05*	0.02*			0.02*	0.05*			0.05*
	Peas	0.05*	0.02*			0.02*	0.05*			0.05*
	Others	0.05*	0.02*			0.02*	0.05*			0.05*
4. OILSEEDS
	Linseed		0.02*			0.02*	0.05*			0.05*
	Peanuts	0.05*	0.02*			0.02*	0.05*			0.05*
	Poppy seed	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Sesame seed	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Sunflower seed (with shell)	0.05*	0.02*			0.02*	0.05*			0.05*
	Rape seed		0.02*			0.05	0.05*			0.05*
	Soya bean	0.05*	0.02*			0.02*	0.2			0.05*
	Mustard seed	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
	Cotton seed						0.5			0.05*
	Others	0.05*	0.02*			0.02*	0.05*	0.05*		0.05*
5. POTATOES
	Early potatoes		0.02*			0.02*	0.05*	0.05*
	Ware potatoes		0.02*			0.02*	0.05*	0.05*		5
6. TEA
	(black tea, processed from the leaves of Camellia sinensis)	0.05*	0.1*	0.1*	0.1*		0.1*	0.05*	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder		50			3	10	0.05*		0.1*
8. CEREALS
	Wheat	0.05*	0.02*			0.02*	0.05*	5
	Rye	0.05*	0.02*			0.02*	0.05*	5		0.05*
	Barley	0.05*	0.02*			0.02*	0.05*	5		0.05*
	Oats	0.05*	0.02*			0.02*	0.05*	5		0.05*
	Triticale	0.05*	0.02*			0.02*	0.05*	5		0.05*
	Maize	0.05*	0.02*			0.02*	0.05*	5		0.05*
	Rice1	0.05*	0.02*			0.02*	0.05*	5
	Other cereals2	0.05*	0.02*			0.02*	0.05*	5		0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat3	0.01*	0.02*7			0.02*	0.02*	0.05*		0.18
	Milk4 and	0.01*				0.02*	0.02*	0.05*
	Dairy produce5	0.01*				0.02*	0.02*	0.05*
	Eggs6	0.01*	0.02*			0.02*	0.02*	0.05*		0.1*

Regulation 6

SCHEDULE 3

Group to which food belongs	Groups include the following products	Carbendazim	Chlorothalonil	Chlorpyrifos	Cypermethrin	Deltamethrin	Imazalil	Iprodione	Maneb, Mancozeb, Metiram, Propineb and Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts
(iii) POME FRUIT
	Apples
(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								0.05*
	Loganberries								0.05*
	Raspberries
	Others								0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries				0.05*
	Currants (red, black & white)				0.05*
	Gooseberries				0.05*
(vi) MISCELLANEOUS FRUIT
	Kiwi					0.05*
	Olives	0.1*		0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT and TUBER VEGETABLES
	Beetroot			0.05*					0.05*
	Celeriac							0.02*
	Parsnips			0.05*
	Radishes				0.05*
	Swedes			0.05*	0.05*
	Turnips			0.05*	0.05*
(ii) BULB VEGETABLES
	Spring onions
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Peppers						0.02*
	(d) Sweet corn			0.05*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli
	(c) Leafy Brassicas
	Chinese cabbage
	Kale
	Others
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Lettuce		0.01*
	(c) Watercress	0.1*						0.05*
	(d) Witloof	0.1*
(vii) STEM VEGETABLES
	Celery							0.02*
	Fennel				0.05*
	Globe artichokes								0.05*
4. OILSEEDS
	Sunflower seed (with shell)
6. TEA
	(black tea, processed from the leaves of Camellia sinensis)
7. HOPS (dried)	including hop pellets & uncon- centrated powder	0.1*		0.1*

Group to which food belongs	Groups include the following products	Methamidophos	Methidathion	Permethrin	Procymidone
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts
(iii) POME FRUIT
	Apples				0.02*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.01*
	Wine grapes	0.01*
	(b) Strawberries (other than wild)	0.01*
	(c) Cane Fruit (other than wild)
	Blackberries			0.05*
	Loganberries			0.05*
	Raspberries			0.05*
	Others			0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries
	Currants (red, black & white)			0.05*
	Gooseberries			0.05*
(vi) MISCELLANEOUS FRUIT
	Kiwi
	Olives			0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot
	Celeriac
	Parsnips
	Radishes
	Swedes
	Turnips			0.05*
(ii) BULB VEGETABLES
	Spring onions				0.02*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Peppers
	(d) Sweet corn
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli			0.05*
	(c) Leafy Brassicas
	Chinese cabbage	0.01*
	Kale	0.01*
	Others	0.01*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Lettuce
	(c) Watercress
	(d) Witloof
(vii) STEM VEGETABLES
	Celery
	Fennel			0.05*
	Globe artichokes
4. OILSEEDS
	Sunflower seed(with shell)			0.05*
6. TEA
	(black tea, processed from the leaves of Camellia sinensis)	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder			0.1*

Regulation 7

SCHEDULE 4

Column 1	Column 2	Column 3
Group of products	Products included in the groups	Part of product to which maximum residue levels apply
10. Spices	Cumin seed Juniper berries Nutmeg Pepper, black and white Vanilla pods Others	} Whole product