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Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2006
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Regulation 5(a)
SCHEDULE 3NOTE: THE WORD “FRESH” EXTENDS TO PRODUCTS WHICH HAVE BEEN CHILLED
| Column 1 | Column 2 | Column 3 |
|---|---|---|
| Group of products | Products included in the groups | Part of product to which maximum residue levels apply |
| 1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar: nuts | ||
(i)CITRUS FRUIT | Grapefruit | } Whole product |
| Lemons | ||
| Limes | ||
| Mandarins (including clementines and similar hybrids) | ||
| Oranges | ||
| Pomelos | ||
| Others | ||
(ii)TREE NUTS (shelled or unshelled) | Almonds | } Whole product after removal of shell |
| Brazil nuts | ||
| Cashew nuts | ||
| Chestnuts | ||
| Coconuts | ||
| Hazelnuts | ||
| Macadamia nuts | ||
| Pecans | ||
| Pine nuts | ||
| Pistachios | ||
| Walnuts | ||
| Others | ||
(iii)POME FRUIT | Apples | } Whole product after removal of stems |
| Pears | ||
| Quinces | ||
| Others | ||
(iv)STONE FRUIT | Apricots | } Whole product after removal of stems |
| Cherries | ||
| Peaches (including nectarines and similar hybrids) | ||
| Plums | ||
| Others | ||
(v)BERRIES AND SMALL FRUIT | (a)Table and wine grapes | } Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems |
| ||
| ||
(b)Strawberries (other than wild) | ||
(c)Cane fruit (other than wild) | ||
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(d)Other small fruit and berries (other than wild) | ||
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(e)Wild berries and wild fruit | ||
(vi)MISCELLANEOUS | Avocados | } Whole fruit after removal of stems (if any) and in the case of pineapple, after removal of the crown } † Whole fruit after removal of stems (if any), after removal of soil (if any) by rinsing in running water |
| Bananas | ||
| Dates | ||
| Figs | ||
| Kiwi fruit | ||
| Kumquats | ||
| Litchis | ||
| Mangoes | ||
| Olives (table consumption)† | ||
| Olives (oil extract) | ||
| Papaya | ||
| Passion fruit | ||
| Pineapples | ||
| Pomegranates | ||
| Others | ||
| 2. Vegetables, fresh or uncooked, frozen or dry | ||
(i)ROOT AND TUBER VEGETABLES | Beetroot | } Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) |
| Carrots | ||
| Cassava | ||
| Celeriac | ||
| Horseradish | ||
| Jerusalem artichokes | ||
| Parsnips | ||
| Parsley root | ||
| Radishes | ||
| Salsify | ||
| Sweet potatoes | ||
| Swedes | ||
| Turnips | ||
| Yams | ||
| Others | ||
(ii)BULB VEGETABLES | Garlic | } For dry onions, shallots and garlic: garlic: whole product after removal of easily detachable skin and soil (if any); onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any) |
| Onions | ||
| Shallots | ||
| Spring onions | ||
| Others | ||
(iii)FRUITING VEGETABLES | (a)Solanacea | } Whole product after removal of stems } Kernels or cobs without husks |
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(b)Cucurbits — edible peel | ||
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(c)Cucurbits — inedible peel | ||
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(d)Sweet corn | ||
(iv)BRASSICA VEGETABLES | (a)Flowering brassicas | } Cauliflower and broccoli curd only } Product after removal of decayed leaves (if any) } Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) |
| ||
| ||
| ||
(b)Head brassicas | ||
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| ||
(c)Leafy brassicas | ||
| ||
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| ||
(d)Kohlrabi | ||
(v)LEAF VEGETABLES AND FRESH HERBS | (a)Lettuce and similar | } Whole product after removal of decayed outer leaves, root and soil (if any) |
| ||
| ||
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| ||
| ||
(b)Spinach and similar | ||
| ||
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| ||
(c)Watercress | ||
(d)Witloof | ||
(e)Herbs | ||
| ||
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| ||
(vi)LEGUME VEGETABLES (FRESH) | Beans (with pods) | } Whole product after removal of pods or with pods if they are intended to be eaten |
| Beans (without pods) | ||
| Peas (with pods) | ||
| Peas (without pods) | ||
| Others | ||
(vii)STEM VEGETABLES | Asparagus | } Whole product after removal of decayed tissue and soil (if Globe artichokes any); leeks and fennel: whole product after removal of roots and soil (if any) |
| Cardoons | ||
| Celery | ||
| Fennel | ||
| Leeks | ||
| Globe artichokes | ||
| Rhubarb | ||
| Others | ||
(viii)FUNGI | Mushrooms (other than wild) | } Whole product after removal of soil or growing medium |
| Wild Mushrooms | ||
| 3. Pulses | Beans | } Whole product |
| Lentils | ||
| Peas | ||
| Others | ||
| 4. Oil seeds | Linseed | } Whole seed or kernel after removal of shell and husk when possible } * Whole seed, including shell when present, and whole seed without shell, when the shell is absent |
| Peanuts | ||
| Poppy seed | ||
| Rape seed | ||
| Sesame seed | ||
| Sunflower seed* | ||
| Soya bean | ||
| Hemp seed | ||
| Others | ||
| 5. Potatoes | Early potatoes | } Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) |
| Ware potatoes | ||
| 6. Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis) | } Whole product | |
| 7. Hops (dried), including hop pellets and unconcentrated powder | Whole product | |
| 8. Spices | Cumin seed | } Whole product |
| Juniper berries | ||
| Nutmeg | ||
| Pepper, black and white | ||
| Vanilla pods | ||
| Others | ||
| 9. Cereals | Wheat | } Whole grain without husk |
| Rye | ||
| Barley | ||
| Sorghum | ||
| Oats | ||
| Triticale | ||
| Maize | ||
| Buckwheat | ||
| Millet | ||
| Rice | ||
| Other cereals | ||
| 10. Foodstuffs of animal origin | Meat, fat and preparations of meat Milk Eggs | } Whole commodity (for fat soluble pesticides a portion of carcase fat is analysed and MRLs apply to carcase fat) } Whole commodity } Whole egg whites and yolks combined after removal of shells |
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