Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2003

Statutory Rules of Northern Ireland

2003 No. 123

AGRICULTURE

PESTICIDES

Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2003

Made

3rd March 2003

Coming into operation

11th April 2003

The Department of Agriculture and Rural Development, being a Department designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2) and of every other power enabling it in that behalf, hereby makes the following Regulations:

Citation, commencement and interpretation

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2003 and shall come into operation on 11th April 2003.

(2) The Interpretation Act (Northern Ireland) 1954(3) shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002

2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002(4) 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/EEC(5), Council Directive 86/363/EEC(6) and Council Directive 90/642/EEC(7), in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2003.”.

(3) For paragraph (b) of regulation 6 there shall be substituted the following paragraph–

“(b) the procedure to be followed for sampling for the determination of pesticide residues shall–

(i) be that set out in the Annex to Commission Directive 2002/63/EC(8) for the residues covered by Part II of Schedule 2; and

(ii) so far as is practicable, be that set out in the Codex Alimentarius Commission ‘Recommended Method of Sampling for the Determination of Pesticides Residues for compliance with MRLs; CAC/GL 33-1999' for the residues not covered by Part II of Schedule 2;”.

(4) In Schedule 1 there shall be inserted at the appropriate places in Columns 1 and 2 the following entries (the entries for Dimethoate and Quintozene being substituted for the existing ones):

Column 1	Column 2
Pesticide	Residues
Bentazone	bentazone (sum of bentazone and conjugates 6-OH- and 8-OH-bentazone expressed as bentazone)
Dimethoate	dimethoate (sum of dimethoate and omethoate expressed as dimethoate)
Formothion	formothion
Lindane	lindane (hexachlorocylohexane γ)
Metsulfuron methyl	metsulfuron methyl
Oxydemeton methyl	oxydemeton methyl (sum of oxydemeton methyl and demeton-S-methylsulfone expressed as oxydemeton methyl)
Pyridate	pyridate (sum of pyridate, its hydrolysis product CL 9673 (6-chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate)
Quintozene	quintozene (sum of quintozene and pentachloroaniline) expressed as quintozene

(5) In Part I of Schedule 2 the following pesticide columns together with any residue level inserted under the respective columns shall be deleted–

(a) Dimethoate, Hexachlorocyclohexane (HCH) γ and Quintozene;

(b) Parathion (which shall be deleted with effect on and from 1st May 2003).

(6) In Part II of Schedule 2–

(a) there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, columns of maximum permitted levels for residues of the pesticides Bentazone, Formothion, Lindane, Metsulfuron methyl, Oxydemeton methyl, Parathion, Pyridate and Quintozene as specified in the Schedule to these Regulations;

(b) for the columns relating to the pesticides Azoxystrobin, Dimethoate and Permethrin there shall be substituted the columns of maximum permitted levels for residues of these pesticides as specified in the Schedule to these Regulations;

(c) for the pesticide Hexachlorocyclohexane (HCH) γ the pesticide column together with any residue level inserted under the respective column shall be deleted; and

(d) for mg/kg of ethion on tea delete “2” and insert “3”.

(7) The following footnotes shall be added at the end of Part II of Schedule 2–

“39   All kidney except poultry kidney.

40   Broccoli includes calabrese.

41   MRL is based on Codex MRL.

42   These MRLs are based on Codex MRLs (extraneous residue limits) and do not result from the use of plant protection products”.

Sealed with the Official Seal of the Department of Agriculture and Rural Development on 3rd March 2003.

L.S.

David Small

A senior officer of the

Department of Agriculture and Rural Development

Regulation 2(6)

SCHEDULE

Group to which food belongs	Groups include the following products	Azoxystrobin Applying from 1 Apr 2003	Bentazone	Dimethoate	Formothion	Lindane	Metsulfuron-methyl
1.Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
	Grapefruit	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Lemons	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Limes	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Oranges	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Pomelos	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	1	0.1*	0.02*	0.02*	0.01*	0.05*
(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Brazil nuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Cashew nuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Chestnuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Coconuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Hazelnuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Macadamia nuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Pecans	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Pine nuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Pistachios	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Walnuts	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
	Others	0.1*	0.1*	0.05*	0.05*	0.01*	0.05*
(iii) POME FRUIT
	Apples	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Pears	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Quinces	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(iv) STONE FRUIT
	Apricots	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Cherries	0.05*	0.1*	1	0.02*	0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Plums	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Wine grapes	2	0.1*	0.02*	0.02*	0.01*	0.05*
	(b) Strawberries (other than wild)	2	0.1*	0.02*	0.02*	0.01*	0.05*
	(c) Cane Fruit (other than wild)
	Blackberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Dewberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Loganberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Raspberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Cranberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Currants (red, black & white)	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Gooseberries	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(e) Wild berries & wild fruit	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Bananas	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Dates	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Figs	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Kiwi fruit	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Kumquats	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Litchis	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Mangoes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.1*	2	0.02*	0.01*	0.05*
	Olives (oil extract)	0.05*	0.1*	2	0.02*	0.01*	0.05*
	Papaya	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Passion fruit	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Pineapples	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Pomegranates	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Carrots	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Celeriac	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Horseradish	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Parsnips	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Parsley root	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Radishes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Salsify	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Sweet potatoes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Swedes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Turnips	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Yams	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(ii) BULB VEGETABLES
	Garlic	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Onions	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Shallots	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Spring onions	0.05*	0.1*	2	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Peppers	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Chilli peppers	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Aubergines	2	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(b) Cucurbits-edible peel
	Cucumbers	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Gherkins	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Courgettes	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	1	0.1*	0.02*	0.02*	0.01*	0.05*
	(c) Cucurbits-inedible peel
	Melons	0.5	0.1*	0.02*	0.02*	0.01*	0.05*
	Squashes	0.5	0.1*	0.02*	0.02*	0.01*	0.05*
	Watermelons	0.5	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.5	0.1*	0.02*	0.02*	0.01*	0.05*
	(d) Sweet corn	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Cauliflower	0.05*	0.1*	0.2	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(b) Head Brassicas
	Brussels sprouts	0.05*	0.1*	0.3	0.02*	0.01*	0.05*
	Head cabbage	0.05*	0.1*	1	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(c) Leafy Brassicas
	Chinese cabbage	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Kale	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(d) Kohlrabi	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Lamb’s lettuce	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Lettuce	3	0.1*	0.5	0.02*	0.01*	0.05*
	Scarole	3	0.1*	0.02*(37)	0.02*(37)	0.01*(37)	0.05*
	Others	3	0.1*	0.02*	0.02*	0.01*	0.05*
	(b) Spinach & similar
	Spinach	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(c) Watercress	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(d) Witloof	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	(e) Herbs
	Chervil	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Chives	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Parsley	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Celery leaves	3	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	3	0.1*	0.02*	0.02*	0.01*	0.05*
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Beans (without pods)	0.2	0.1*	0.02*	0.02*	0.01*	0.05*
	Peas (with pods)	0.5	0.5	1	0.02*	0.01*	0.05*
	Peas (without pods)	0.2	0.2	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(vii) STEM VEGETABLES
	Asparagus	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Cardoons	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Celery	5	0.1*	0.02*	0.02*	0.01*	0.05*
	Fennel	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Globe artichokes	1	0.1*	0.02*	0.02*	0.01*	0.05*
	Leeks	0.1	0.1*	0.02*	0.02*	0.01*	0.05*
	Rhubarb	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
(viii) FUNGI
	(a) Cultivated mushrooms	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	(b) Wild mushrooms	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
3. PULSES
	Beans	0.1	0.1*	0.02*	0.02*	0.01*	0.05*
	Lentils	0.1	0.1*	0.02*	0.02*	0.01*	0.05*
	Peas	0.1	0.1*	0.02*	0.02*	0.01*	0.05*
	Others	0.1	0.1*	0.02*	0.02*	0.01*	0.05*
4. OILSEEDS
	Linseed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Peanuts	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Poppy seed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Sesame seed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Sunflower seed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Rape seed	0.5	0.1*	0.05*	0.05*	0.01*	0.1*
	Soya bean	0.05*	0.1	0.05*	0.05*	0.01*	0.1*
	Mustard seed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Cotton seed	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
	Others	0.05*	0.1*	0.05*	0.05*	0.01*	0.1*
5. POTATOES
	Early potatoes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Ware potatoes	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1	0.05*	0.05*	0.05*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	20	0.1*	0.05*	0.05*	0.05*	0.1*

Group to which food belongs	Groups include the following products	Oxydemeton-methyl	Parathion Applying 1 May 2003	Permethrin	Pyridate	Quintozene
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT		Grapefruit	0.02*	0.05*	0.05*	0.05*	0.02*
	Lemons	0.02*	0.05*	0.05*	0.05*	0.02*
	Limes	0.02*	0.05*	0.05*	0.05*	0.02*
	Mandarins (inc similar hybrids)	0.02*	0.05*	0.05*	0.05*	0.02*
	Oranges	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomelos	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.05*	0.05*	0.02*
	Brazil nuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Cashew nuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Chestnuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Coconuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Hazelnuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Macadamia nuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Pecans	0.02*	0.05*	0.05*	0.05*	0.02*
	Pine nuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Pistachios	0.02*	0.05*	0.05*	0.05*	0.02*
	Walnuts	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(iii) POME FRUIT
	Apples	0.02*	0.05*	0.05*	0.05*	0.02*
	Pears	0.02*	0.05*	0.05*	0.05*	0.02*
	Quinces	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(iv) STONE FRUIT
	Apricots	0.02*	0.05*	0.05*	0.05*	0.02*
	Cherries	0.02*	0.05*	0.05*	0.05*	0.02*
	Peaches (incl similar hybrids)	0.02*	0.05*	0.05*	0.05*	0.02*
	Plums	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	0.05*	0.02*
	Wine grapes	0.02*	0.05*	0.05*	0.05*	0.02*
	(b) Strawberries	0.02*	0.05*	0.05*	0.05*	0.02*
	(c) Cane Fruit
	Blackberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Dewberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Loganberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Raspberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Cranberries	0.02*	0.05*	0.05*	0.05	0.02*
	Currants (red, black & white)	0.02*	0.05*	0.05*	0.05*	0.02*
	Gooseberries	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(e) Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*	0.02*
(vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*	0.02*
	Bananas	0.02*	0.05*	0.05*	0.05*	0.02*
	Dates	0.02*	0.05*	0.05*	0.05*	0.02*
	Figs	0.02*	0.05*	0.05*	0.05*	0.02*
	Kiwi fruit	0.02*	0.05*	0.05*	0.05*	0.02*
	Kumquats	0.02*	0.05*	0.05*	0.05*	0.02*
	Litchis	0.02*	0.05*	0.05*	0.05*	0.02*
	Mangoes	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*	0.02*
	Papaya	0.02*	0.05*	0.05*	0.05*	0.02*
	Passion fruit	0.02*	0.05*	0.05*	0.05*	0.02*
	Pineapples	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomegranates	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.05*	0.05*	0.02*
	Carrots	0.02*	0.05*	0.05*	0.05*	0.02*
	Celeriac	0.02*	0.05*	0.05*	0.05*	0.02*
	Horseradish	0.02*	0.05*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsnips	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley root	0.02*	0.05*	0.05*	0.05*	0.02*
	Radishes	0.02*	0.05*	0.05*	0.05*	0.02*
	Salsify	0.02*	0.05*	0.05*	0.05*	0.02*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*	0.02*
	Swedes	0.02*	0.05*	0.05*	0.05*	0.02*
	Turnips	0.02*	0.05*	0.05*	0.05*	0.02*
	Yams	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	0.05*	0.02*
	Onions	0.02*	0.05*	0.05*	0.05*	0.02*
	Shallots	0.02*	0.05*	0.05*	0.05*	0.02*
	Spring onions	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.02*	0.05*	0.05*	0.05*	0.02*
	Peppers	0.02*	0.05*	0.05*	0.05*	0.02*
	Chilli peppers	0.02*	0.05*	0.05*	0.05*	0.02*
	Aubergines	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(b) Cucurbits-edible peel
	Cucumbers	0.02*	0.05*	0.05*	0.05*	0.02*
	Gherkins	0.02*	0.05*	0.05*	0.05*	0.02*
	Courgettes	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(c) Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.05*	0.05*	0.02*
	Squashes	0.02*	0.05*	0.05*	0.05*	0.02*
	Watermelons	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Sweet corn	0.02*	0.05*	0.05*	0.05*	0.02*
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.02*	0.05*	0.05*	0.05*	0.02*
	Cauliflower	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(b) Head Brassicas
	Brussels sprouts	0.05	0.05*	0.05*	0.05*	0.02*
	Head cabbage	0.05	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(c) Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.05*	0.05*	0.02*
	Kale	0.02*	0.05*	0.05*	0.2	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Kohlrabi	0.05	0.05*	0.05*	0.05*	0.02*
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	0.05	0.05*	0.05*	0.05*	0.02*
	Lamb’s lettuce	0.05	0.05*	0.05*	0.05*	0.02*
	Lettuce	0.05	0.05*	0.05*	0.05*	0.02*
	Scarole	0.05(37)	0.05*(37)	0.05*(37)	0.05*	0.02*(37)
	Others	0.05	0.05*	0.05*	0.05*	0.02*
	(b) Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*	0.02*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
	(c) Watercress	0.02*	0.05*	0.05*	0.05*	0.02*
	(d) Witloof	0.02*	0.05*	0.05*	0.05*	0.02*
	(e) Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*	0.02*
	Chives	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery leaves	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	0.05*	0.02*
	Beans (without pods)	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (with pods)	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (without pods)	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*	0.02*
	Cardoons	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery	0.02*	0.05*	0.05*	0.05*	0.02*
	Fennel	0.02*	0.05*	0.05*	0.05*	0.02*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*	0.02*
	Leeks	0.02*	0.05*	0.05*	1	0.02*
	Rhubarb	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
(viii) FUNGI
	(a) Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*	0.02*
	(b) Wild mushrooms	0.02*	0.05*	0.05*	0.05*	0.02*
3. PULSES
	Beans	0.02*	0.05*	0.05*	0.05*	0.02*
	Lentils	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.02*	0.05*	0.05*	0.05*	0.02*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.05*	0.05*	0.02*
	Peanuts	0.05*	0.05*	0.05*	0.05*	0.05(41)
	Poppy seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Sesame seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Sunflower seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Rape seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Soya bean	0.05*	0.05*	0.05*	0.05*	0.02*
	Mustard seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Cotton seed	0.05*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.05*	0.05*	0.02*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*	0.02*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*	0.02*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.1*	0.1*	0.05*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.05*	0.1*	0.1*	0.1*	0.05*

Group to which food belongs	Groups include the following products	Azoxystrobin Applying from 1 Apr 2003	Bentazone	Dimethoate	Formothion	Lindane	Metsulfuron-methyl
8. CEREALS
	Wheat	0.3	0.1*	0.3	0.02*	0.01*	0.05*
	Rye	0.3	0.1*	0.3	0.02*	0.01*	0.05*
	Barley	0.3	0.1*	0.02*	0.02*	0.01*	0.05*
	Sorghum	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Oats	0.3	0.1*	0.02*	0.02*	0.01*	0.05*
	Triticale	0.3	0.1*	0.3	0.02*	0.01*	0.05*
	Maize	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Buckwheat	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Millet	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
	Rice(1)	5	0.1*	0.02*	0.02*	0.01*	0.05*
	Other cereals(2)	0.05*	0.1*	0.02*	0.02*	0.01*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations	0.05*	0.05*			0.7(9)(42)
	of meat(3)					0.02(8)
	Milk(4) &	0.01*	0.02*			0.001*
	Dairy produce(5)
	Eggs(6)	0.05*	0.05*			0.1(42)

Group to which food belongs	Groups include the following products	Oxydemeton-methyl	Parathion Applying from 1 May 2003	Permethrin	Pyridate	Quintozene
8. CEREALS
	Wheat	0.02*	0.05*	0.05*	0.05*	0.02*
	Rye	0.02*	0.05*	0.05*	0.05*	0.02*
	Barley	0.1	0.05*	0.05*	0.05*	0.02*
	Sorghum	0.02*	0.05*	0.05*	0.05*	0.02*
	Oats	0.1	0.05*	0.05*	0.05*	0.02*
	Triticale	0.02*	0.05*	0.05*	0.05*	0.02*
	Maize	0.02*	0.05*	0.05*	0.05*	0.02*
	Buckwheat	0.02*	0.05*	0.05*	0.05*	0.02*
	Millet	0.02*	0.05*	0.05*	0.05*	0.02*
	Rice(1)	0.02*	0.05*	0.05*	0.05*	0.02*
	Other cereals(2)	0.02*	0.05*	0.05*	0.05*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations	0.02*	0.05*	0.5	0.05*	0.01*
	of meat(3)				0.4(39)
	Milk(4) &	0.02*	0.05*	0.05	0.05*	0.01*
	Dairy produce(5)
	Eggs(6)	0.02*	0.05*	0.05	0.05*	0.01*

Explanatory Note

(This note is not part of the Regulations.)

These Regulations, which are made under section 2(2) of the European Communities Act 1972, further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 (S.R. 2002 No. 20, as amended by S.R. 2002 No. 27 and S.R. 2002 No. 250) (“the principal Regulations”).

These Regulations add new residue levels in Part II of Schedule 2 that have been set by recent amendments to the three Commission Directives: Council Directive 86/362/EEC, Council Directive 86/363/EEC and Council Directive 90/642/EEC. The following new or substituted maximum residue levels are implemented in Part II of Schedule 2 in these Regulations (regulation 2(6))–

• Commission Directive 2002/42/EC (O.J. No. L134, 22.5.2002, p. 29) for bentazone and pyridate;

• Commission Directive 2002/66/EC (O.J. No. L192, 20.7.2002, p. 47) for lindane, quintozene, parathion and permethrin;

• Commission Directive 2002/71/EC (O.J. No. L225, 22.8.02, p. 21) for formothion, dimethoate and oxydemeton-methyl;

• Commission Directive 2002/76/EC (O.J. No. L240, 7.9.2002, p. 45) for metsulfuron methyl;

• Commission Directive 2002/100/EC (O.J. No. L2, 7.1.2003, p. 33) for azoxystrobin.

The definition of “the Residues Directives” is updated to take account of the latest Directives being implemented (regulation 2(2)).

Regulation 2(3) substitutes a new regulation 6(b) in the principal Regulations. The new regulation 6(b)(i) provides for the Sampling Procedure as contained in the Annex to Commission Directive 2002/63/EC to apply for the determination of pesticide residues set by the Community (Part II of Schedule 2). The new regulation 6(b)(ii) provides for the sampling of pesticide residues still set nationally to be carried out, so far as is practicable, in accordance with the methods and procedures recommended by the Codex Alimentarius Commission ‘Recommended methods of sampling for the determination of pesticide residues for compliance with MRLs; CAC/GL 33 –1999’. Copies are available from their website from their list of standards at www.codexalimentarius.net. Alternatively the document is available from the Department for Environment, Food and Rural Affairs library situated at Nobel House, Smith Square, London SW1 (E-mail: [e-mail]).

These Regulations remove certain pesticide residues, that had previously been set nationally by virtue of powers contained in the Food and Environment Protection Act 1985, from the list contained in Part I of Schedule 2 to the principal Regulations as they have been replaced by Community levels (regulation 2(5)).

(1)

S.I. 2000/2812

(2)

1972 c. 68

(3)

1954 c. 33 (N.I.)

(4)

S.R. 2002 No. 20 as amended by S.R. 2002 No. 27 and S.R. 2002 No. 250

(5)

O.J. No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2002/76/EC (O.J. No. L240, 7.9.2002, p. 45)

(6)

O.J. No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2002/71/EC (O.J. No. L225, 22.8.2002, p. 21)

(7)

O.J. No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2002/100/EC (O.J. No. L2, 7.1.2003, p. 33)

(8)

O.J. No. L187, 16.7.02, p. 30