http://www.legislation.gov.uk/id/uksi/2002/2723

SCHEDULE

Regulation 2(6)

Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & dieldrin	Aminotriazole (Amitrole)	Amitraz	Aramite	Atrazine	Azimsulfuron	Azinphos-ethyl	Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Lemons	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Limes	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Mandarins (incl clementines & similar hybrids)	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Oranges	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Pomelos	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Others	1	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Brazil nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Cashew nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Chestnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Coconuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Hazelnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Macadamia nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pecans	0.02*	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pine nuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Pistachios	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Walnuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1*
iii) POME FRUIT
	Apples	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Pears	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Quincles	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	1	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cherries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Plums	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Wine grapes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
b)	Strawberries (other than wild)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Dewberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Loganberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Raspberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cranberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Currants (red, black & white)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Gooseberries	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
e)	Wild berries & wild fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Bananas	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Dates	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Figs	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kumquats	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Litchis	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Mangoes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Papaya	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Passion fruit	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Pineapples	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Pomegranates	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Carrots	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Celeriac	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Horseradish	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Jerusalem artichokes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Parsnips	0.02*	0.1		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Parsley root	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Radishes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Salsify	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Sweet potatoes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Swedes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Turnips	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Yams	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Onions	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Shallots	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Spring onions	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	2
	Peppers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Chilli peppers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	2
	Aubergines	0.5	0.05*		0.05*	0.5	0.01*	0.1*	0.02*	0.05*	2
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Gherkins	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Courgettes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
c)	Cucurbits-inedible peel
	Melons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Squashes	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Watermelons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
d)	Sweet corn	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	2	0.05*		0.05*	0.05*⁰⁰²	0.01*	0.1*	0.02*	0.05*⁰⁰²	0.05*
	Cauliflower	2	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	2	0.2		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Head cabbage	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Kale	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Kohlrabi	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Lamb’s lettuce	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Lettuce	1	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
	Scarole	0.02*	0.05*		0.05*	0.05*⁰⁰³	0.01*⁰⁰³	0.1*	0.02*	0.05*⁰⁰³	3
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	3
b)	Spinach & similar
	Spinach	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
c)	Watercress	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
d)	Witloof	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
e)	Herbs
	Chervil	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Chives	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Parsley	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Celery leaves	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	3	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Beans (without pods)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Peas (with pods)	3	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.5
	Peas (without pods)	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.2
	Others		0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Cardoons	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Celery	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	5
	Fennel	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Globe artichokes	0.2	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	1
	Leeks	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Rhubarb	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
b)	Wild mushrooms	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Lentils	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Peas	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.1
4. OILSEEDS
	Linseed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Peanuts	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Poppy seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Sesame seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Rape seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Soya bean	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Mustard seed	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
	Cotton seed	0.02*	0.05*		0.05*	1	0.01*	0.1*	0.1*	0.05*	0.05*
	Others	0.02*	0.05*		0.05*	0.05*	0.01*	0.1*	0.1*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.5		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
	Ware potatoes	0.02*	0.5		0.05*	0.05*	0.01*	0.1*	0.02*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.02	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.05*		0.1*	20	0.1*	0.1*	0.1*	0.1*	20

⁰⁰²Broccoli includes calabrese.

⁰⁰³Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Barban	Benalaxyl	Benfuracarb	Bentazone	Binapacryl	Biphenthrin	Bromophos-ethyl	Bromopro-pylate	Campheclor (Toxaphene)
					Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lemons	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Limes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Oranges	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pomelos	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Brazil nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cashew nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Chestnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Coconuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Hazelnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Macadamia nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pecans	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pine nuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pistachios	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Walnuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iii) POME FRUIT
	Apples	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pears	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Quincles	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cherries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Plums	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Wine grapes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Strawberries (other than wild)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Dewberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Loganberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Raspberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cranberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Currants (red, black & white)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Gooseberries	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
e)	Wild berries & wild fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Bananas	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Dates	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Figs	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kiwi fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kumquats	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Litchis	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Mangoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Olives (oil extract)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Papaya	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Passion fruit	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pineapples	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Pomegranates	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Carrots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celeriac	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Horseradish	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsnips	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsley root	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Radishes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Salsify	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sweet potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Swedes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Turnips	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Yams	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Onions	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Shallots	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Spring onions	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Peppers	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Chilli peppers	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Aubergines	0.05*	0.2	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Gherkins	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Courgettes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.1	0.05*	0.1*	0.05*		0.05*		0.1*
	Squashes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Watermelons	0.05*	0.1	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Sweet corn	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cauliflower	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Head cabbage	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Kale	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Kohlrabi	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lamb’s lettuce	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lettuce	0.05*	0.05	0.05*	0.1*	0.05*		0.05*		0.1*
	Scarole	0.05*⁰⁰⁵	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
c)	Watercress	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
d)	Witloof	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
e)	Herbs
	Chervil	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Chives	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Parsley	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celery leaves	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Beans (without pods)	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peas (with pods)	0.05*	0.05*	0.05*	0.5	0.05*		0.05*		0.1*
	Peas (without pods)	0.05*	0.05*	0.05*	0.2	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cardoons	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Celery	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Fennel	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Globe artichokes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Leeks	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Rhubarb	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
b)	Wild mushrooms	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
3. PULSES
	Beans	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Lentils	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peas	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Peanuts	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Poppy seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sesame seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Sunflower seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Rape seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Soya bean	0.05*	0.05*	0.05*	0.1	0.05*		0.05*		0.1*
	Mustard seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Cotton seed	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Others	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
	Ware potatoes	0.05*	0.05*	0.05*	0.1*	0.05*		0.05*		0.1*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1	0.1*	5	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	5	0.1*	0.1*		0.1*		0.1*

⁰⁰⁵Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Captafol	Carbendazim	Carbofuran	Carbosulfan	Cartap	Chlorbenside	Chlorbufam
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.02*	5	0.3	0.05*		0.01*	0.05*
	Lemons	0.02*	5	0.3	0.05*		0.01*	0.05*
	Limes	0.02*	5	0.3	0.05*		0.01*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.02*	5	0.3	0.05*		0.01*	0.05*
	Oranges	0.02*	5	0.3	0.05*		0.01*	0.05*
	Pomelos	0.02*	5	0.3	0.05*		0.01*	0.05*
	Others	0.02*	5	0.3	0.05*		0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Brazil nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cashew nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chestnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Coconuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Hazelnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Macadamia nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pecans	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pine nuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pistachios	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Walnuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii) POME FRUIT
	Apples	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Pears	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Quincles	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	2	0.1*	0.05*		0.01*	0.05*
iv) STONE FRUIT
	Apricots	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Cherries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Plums	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Wine grapes	0.02*	2	0.1*	0.05*		0.01*	0.05*
b)	Strawberries (other than wild)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Dewberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Loganberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Raspberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cranberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Currants (red, black & white)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Gooseberries	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
e)	Wild berries & wild fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Bananas	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Dates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Figs	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kiwi fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kumquats	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Litchis	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Mangoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (table consumption)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Olives (oil extract)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Papaya	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Passion fruit	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pineapples	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Pomegranates	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Carrots	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Celeriac	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Horseradish	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Jerusalem artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsnips	0.02*	0.1*	0.3	0.1		0.01*	0.05*
	Parsley root	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Radishes	0.02*	0.1*	0.5	0.05*		0.01*	0.05*
	Salsify	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sweet potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Swedes	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Turnips	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Yams	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Onions	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Shallots	0.02*	0.1*	0.3	0.05*		0.01*	0.05*
	Spring onions	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Peppers	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chilli peppers	0.02*	0.1*	0.1*			0.01*	0.05*
	Aubergines	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	1	0.1*	0.05*		0.01*	0.05*
	Gherkins	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Courgettes	0.02*	0.3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Squashes	0.02*	0.5	0.2	0.05*		0.01*	0.05*
	Watermelons	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
d)	Sweet corn	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Cauliflower	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.5	0.1*	0.05*		0.01*	0.05*
	Head cabbage	0.02*	3	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	3	0.1*	0.05*		0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Kale	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Kohlrabi	0.02*	0.1*	0.2	0.05*		0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lamb’s lettuce	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Lettuce	0.02*	5	0.1*	0.05*		0.01*	0.05*
	Scarole	0.02*	0.1*	0.1*	0.05*		0.01*⁰⁰⁷	0.05*⁰⁰⁷
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
b)	Spinach & similar
	Spinach	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beet leaves (chard)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
c)	Watercress	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
d)	Witloof	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
e)	Herbs
	Chervil	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Chives	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Parsley	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery leaves	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (with pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas (without pods)	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cardoons	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Celery	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Fennel	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Globe artichokes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Leeks	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rhubarb	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	1	0.1*	0.05*		0.01*	0.05*
b)	Wild mushrooms	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
3. PULSES
	Beans	0.02*	2	0.1*	0.05*		0.01*	0.05*
	Lentils	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peas	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Peanuts	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Poppy seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sesame seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Sunflower seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Rape seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Soya bean	0.02*	0.2	0.1*	0.05*		0.01*	0.05*
	Mustard seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Cotton seed	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Others	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
	Ware potatoes	0.02*	0.1*	0.1*	0.05*		0.01*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.2*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	10	1		0.1*	0.1*

⁰⁰⁷Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Chlordane	Chlorfenson	Chlormequat	Chlorobenzilate	Chlorothalonil	Chloroxuron	Chlorpyrifos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Lemons		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Limes		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Mandarins (incl clementines & similar hybrids)		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Oranges		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Pomelos		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Brazil nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cashew nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Chestnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Coconuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Hazelnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Macadamia nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pecans		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pine nuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Pistachios		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Walnuts		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
iii) POME FRUIT
	Apples		0.01*	0.05*	0.02*	1	0.05*	0.5
	Pears		0.01*	0.5	0.02*	1	0.05*	0.5
	Quincles		0.01*	0.05*	0.02*	1	0.05*	0.5
	Others		0.01*	0.05*	0.02*	1	0.05*	0.5
iv) STONE FRUIT
	Apricots		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Cherries		0.01*	0.05*	0.02*	0.01*	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)		0.01*	0.05*	0.02*	1	0.05*	0.2
	Plums		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.01*	0.05*	0.02*	1	0.05*	0.5
	Wine grapes		0.01*	0.05*	0.02*	3	0.05*	0.5
b)	Strawberries (other than wild)		0.01*	0.05*	0.02*	3	0.05*	0.2
c)	Cane Fruit (other than wild)
	Blackberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Dewberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Loganberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Raspberries		0.01*	0.05*	0.02*	10	0.05*	0.5
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cranberries		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Currants (red, black & white)		0.01*	0.05*	0.02*	10	0.05*	1
	Gooseberries		0.01*	0.05*	0.02*	10	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Wild berries & wild fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Bananas		0.01*	0.05*	0.02*	0.2	0.05*	3
	Dates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Figs		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kiwi fruit		0.01*	0.05*	0.02*	0.01*	0.05*	2
	Kumquats		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Litchis		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Mangoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (table consumption)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Olives (oil extract)		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Papaya		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Passion fruit		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pineapples		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pomegranates		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Carrots		0.01*	0.05*	0.02*	1	0.05*	0.1
	Celeriac		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Horseradish		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Jerusalem artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsley root		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Radishes		0.01*	0.05*	0.02*	0.01*	0.05*	0.2
	Salsify		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Sweet potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Swedes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Turnips		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Yams		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Onions		0.01*	0.05*	0.02*	0.5	0.05*	0.2
	Shallots		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Spring onions		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.01*	0.05*	0.02*	2	0.05*	0.5
	Peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Chilli peppers		0.01*	0.05*	0.02*	2	0.05*	0.5
	Aubergines		0.01*	0.05*	0.02*	2	0.05*	0.5
	Others		0.01*	0.05*	0.02*	2	0.05*	0.5
b)	Cucurbits-edible peel
	Cucumbers		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Gherkins		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Courgettes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Squashes		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Watermelons		0.01*	0.05*	0.02*	1	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	1	0.05*	0.05*
d)	Sweet corn		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Cauliflower		0.01*	0.05*	0.02*	3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	3	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts		0.01*	0.05*	0.02*	0.5	0.05*	0.05*
	Head cabbage		0.01*	0.05*	0.02*	3	0.05*	1
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage		0.01*	0.05*	0.02*	0.01*	0.05*	0.5
	Kale		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Kohlrabi		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lamb’s lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lettuce		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Scarole		0.01*⁰⁰⁹	0.05*	0.02*⁰⁰⁹	0.01*	0.05*⁰⁰⁹	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Spinach & similar
	Spinach		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beet leaves (chard)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Watercress		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Witloof		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Herbs
	Chervil		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Chives		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Parsley		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Celery leaves		0.01*	0.05*	0.02*	5	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	5	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Beans (without pods)		0.01*	0.05*	0.02*	0.05	0.05*	0.05*
	Peas (with pods)		0.01*	0.05*	0.02*	2	0.05*	0.05*
	Peas (without pods)		0.01*	0.05*	0.02*	0.3	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cardoons		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celery		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Fennel		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Globe artichokes		0.01*	0.05*	0.02*	0.01*	0.05*	1
	Leeks		0.01*	0.05*	0.02*	10	0.05*	0.05*
	Rhubarb		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms		0.01*	10	0.02*	2	0.05*	0.05*
b)	Wild mushrooms		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
3. PULSES
	Beans		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lentils		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
4. OILSEEDS
	Linseed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Peanuts		0.01*	0.1*	0.02*	0.05	0.05*	0.05*
	Poppy seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sesame seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Sunflower seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Rape seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Soya bean		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Mustard seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Cotton seed		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
	Others		0.01*	0.1*	0.02*	0.01*	0.05*	0.05*
5. POTATOES
	Early potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
	Ware potatoes		0.01*	0.05*	0.02*	0.01*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.1*	0.1*	0.1*	50	0.1*	0.1*

⁰⁰⁹Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Chlorpyrifos-methyl	Chlozolinate	Cyfluthrin	Cypermethrin	Daminozide	DDT	Deltamethrin	Diallate	Diazinon
			Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i)CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Lemons	0.3	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Limes	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Mandarins (incl clementines & similar hybrids)	1	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
	Oranges	0.5	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Pomelos	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	1
	Others	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Pears	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Quincles	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.5	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.02*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Cherries	0.05*	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.3
	Peaches (incl nectarines & similar hybrids)	0.5	0.05*	0.5	2	0.02*	0.05*	0.1	0.05*	0.02*
	Plums	0.05*	0.05*	0.2	1	0.02*	0.05*	0.1	0.05*	0.1
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.2	0.05*	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Wine grapes	0.2	0.05*	0.3	0.5	0.02*	0.05*	0.1	0.05*	0.02*
b)	Strawberries (other than wild)	0.5	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Dewberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Loganberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
	Raspberries	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.2	0.05*	0.2
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
e)	Wild berries & wild fruit	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.05*	0.05*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Bananas	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Dates	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Figs	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Litchis	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1*	0.05*	0.02*
	Papaya	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Carrots	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.2
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Radishes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Salsify	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Swedes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Turnips	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Yams	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Onions	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Shallots	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.1	0.05*	0.02*
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Peppers	0.5	0.05*	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Chilli peppers	0.5	0.05*	0.3	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Aubergines	0.5	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
	Others	0.5	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.5
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.1	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Gherkins	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Courgettes	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.1	0.05*	0.02*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Squashes	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Watermelons	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Sweet corn	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*⁰¹¹	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Cauliflower	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Head cabbage	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Others	0.05*	0.05*	0.2	0.5	0.02*	0.05*	0.1	0.05*	0.02*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Kale	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.3	1	0.02*	0.05*	0.5	0.05*	0.02*
d)	Kohlrabi	0.05*	0.05*	0.02*	0.2	0.02*	0.05*	0.05*	0.05*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lamb’s lettuce	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Lettuce	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
	Scarole	0.05*	0.05*⁰¹²	0.5	2	0.02*	0.05*	0.5	0.05*⁰¹²	0.02*
	Others	0.05*	0.05*	0.5	2	0.02*	0.05*	0.5	0.05*	0.02*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.5	0.05*	0.02*
c)	Watercress	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
d)	Witloof	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
e)	Herbs
	Chervil	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Chives	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Parsley	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Celery leaves	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.5	0.05*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Beans (without pods)	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Peas (with pods)	0.05*	0.05*	0.05	0.5	0.02*	0.05*	0.1	0.05*	0.02*
	Peas (without pods)	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.05	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.1	0.02*	0.05*	0.05*	0.05*	0.02*
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Celery	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Fennel	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Globe artichokes	0.05*	0.05*	0.02*	2	0.02*	0.05*	0.1	0.05*	0.02*
	Leeks	0.05*	0.05*	0.02*	0.5	0.02*	0.05*	0.2	0.05*	0.02*
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
b)	Wild mushrooms	0.05*	0.05*	0.02*	1	0.02*	0.05*	0.05*	0.05*	0.02*
3. PULSES
	Beans	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Lentils	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Peas	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
	Others	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	1	0.05*	0.02*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.05*	0.05*	0.05	0.2	0.05*	0.05*	0.1	0.05*	0.05*
	Soya bean	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.02*	0.05*	0.5	0.05*	0.02*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.5	0.1*	0.2	5	0.1*	0.05*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	20	30	0.1*	0.05*	5	0.1*	0.05*

⁰¹¹Broccoli includes calabrese

⁰¹²Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	1,2 -Dibromoethane	Dichlorprop	Dichlorvos	Dicofol	1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-) ethane	Dimethoate	Dinoseb	Dinoterb
							Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Lemons	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Limes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Oranges	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Pomelos	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Brazil nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Cashew nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Chestnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Coconuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Hazelnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Macadamia nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pecans	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pine nuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Pistachios	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Walnuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Others	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pears	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Quincles	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cherries	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Plums	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
	Wine grapes	0.01*	0.05*		2	0.01*	0.02*	0.05*	0.05*
b)	Strawberries (other than wild)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Dewberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Loganberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Raspberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cranberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Currants (red, black & white)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Gooseberries	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
e)	Wild berries & wild fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Bananas	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Dates	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Figs	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kiwi fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kumquats	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Litchis	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Mangoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Olives (table consumption)	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Olives (oil extract)	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Papaya	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Passion fruit	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pineapples	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Pomegranates	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Carrots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celeriac	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Horseradish	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Jerusalem artichokes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsnips	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsley root	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Radishes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Salsify	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Sweet potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Swedes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Turnips	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Yams	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Onions	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Shallots	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Spring onions	0.01*	0.05*		0.02*	0.01*	2	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.01*	0.05*		1	0.01*	0.02*	0.05*	0.05*
	Peppers	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Chilli peppers	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Aubergines	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Gherkins	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Courgettes	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.2	0.01*	0.02*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Squashes	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Watermelons	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.5	0.01*	0.02*	0.05*	0.05*
d)	Sweet corn	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*⁰¹⁴
	Cauliflower	0.01*	0.05*		0.02*	0.01*	0.2	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.01*	0.05*		0.02*	0.01*	0.3	0.05*	0.05*
	Head cabbage	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Kale	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Kohlrabi	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lamb’s lettuce	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lettuce	0.01*	0.05*		0.02*	0.01*	0.5	0.05*	0.05*
	Scarole	0.01*	0.05*		0.02*	0.01*⁰¹⁵	0.02*⁰¹⁵	0.05*	0.05*⁰¹⁵
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Spinach & similar
	Spinach	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Beet leaves (chard)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
c)	Watercress	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
d)	Witloof	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
e)	Herbs
	Chervil	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Chives	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Parsley	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celery leaves	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Beans (without pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Peas (with pods)	0.01*	0.05*		0.02*	0.01*	1	0.05*	0.05*
	Peas (without pods)	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Cardoons	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Celery	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Fennel	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Globe artichokes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Leeks	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Rhubarb	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
b)	Wild mushrooms	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
3. PULSES
	Beans	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Lentils	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Peas	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Others	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Peanuts	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Poppy seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Sesame seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Sunflower seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Rape seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Soya bean	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Mustard seed	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
	Cotton seed	0.01*	0.05*		0.1	0.01*	0.05*	0.05*	0.05*
	Others	0.01*	0.05*		0.05*	0.01*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
	Ware potatoes	0.01*	0.05*		0.02*	0.01*	0.02*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	20	0.1*	0.2	0.05*⁰¹⁶	0.1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.01*	0.1*		50	0.1*	0.05*	0.1*	0.1*

⁰¹⁴Liver and kidney.

⁰¹⁵Scarole includes broad-leaf endive.

⁰¹⁶The MRL for Dimethoate in tea is changing from the italicised figure on the 1st January 2003.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Dioxathion	Diphenylamine	Disulfoton	DNOC	Endosulfan	Endrin	Ethephon	Ethion
									Changing from 31 Dec 2002
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Lemons	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Limes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Oranges	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Pomelos	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Brazil nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Cashew nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Chestnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Coconuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Hazelnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Macadamia nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pecans	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pine nuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Pistachios	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Walnuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
	Others	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.1*
iii) POME FRUIT
	Apples	0.05*	5	0.02*	0.05*	0.3	0.01*	3
	Pears	0.05*	10	0.02*	0.05*	0.3	0.01*	3
	Quincles	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	3
	Others	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	3
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cherries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	3
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Plums	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Wine grapes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
b)	Strawberries (other than wild)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dewberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Loganberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Raspberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cranberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Gooseberries	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Bananas	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dates	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Figs	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kiwi fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kumquats	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Litchis	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mangoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Papaya	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Passion fruit	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pineapples	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	2
	Pomegranates	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Carrots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celeriac	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Horseradish	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsnips	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley root	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Radishes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Salsify	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sweet potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Swedes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Turnips	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Yams	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Onions	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Shallots	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Spring onions	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	3
	Peppers	0.05*	0.05*	0.02*	0.05*	1	0.01*	3
	Chilli peppers	0.05*	0.05*	0.02*	0.05*	1	0.01*	3
	Aubergines	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gherkins	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Courgettes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Squashes	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Watermelons	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	0.05*
d)	Sweet corn	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.05*	0.02*	0.05*⁰¹⁸	0.05*	0.01*	0.05*
	Cauliflower	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Head cabbage	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kale	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Kohlrabi	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lettuce	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Scarole	0.05*	0.05*	0.02*	0.05*⁰¹⁹	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Watercress	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Witloof	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Herbs
	Chervil	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chives	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery leaves	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beans (without pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (with pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (without pods)	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cardoons	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Fennel	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Globe artichokes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Leeks	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rhubarb	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Wild mushrooms	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lentils	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Rape seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Soya bean	0.05*	0.05*	0.02*	0.05*	0.5	0.01*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
	Cotton seed	0.05*	0.05*	0.02*	0.05*	0.3	0.01*	2
	Others	0.05*	0.05*	0.02*	0.05*	0.1*	0.01*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Ware potatoes	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.05*	0.1*	30	0.01*	0.1*	2 3
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.05*	0.05*	0.1*	0.1*	0.1*	0.1*

⁰¹⁸Broccoli includes calabrese.

⁰¹⁹Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

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

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Flucythrinate	Flupyrsulfuron-methyl	Fluroxypyr and its esters expressed as furoxypyr	Folpet	Formothion	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH)
						Applying from 1 Jan 2003
											Sum of alpha and beta isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lemons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Limes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Mandarins (incl clementines & similar hybrids)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Oranges		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pomelos		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Brazil nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Cashew nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Chestnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Coconuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Hazelnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Macadamia nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pecans		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pine nuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Pistachios		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Walnuts		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.05*	0.05*	0.1*	0.01*
iii) POME FRUIT
	Apples		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pears		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Quincles		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iv) STONE FRUIT
	Apricots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cherries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peaches (incl nectarines & similar hybrids)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Plums		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Wine grapes		0.02*	0.05*	10	0.02*	0.05*	0.1*	0.01*
b)	Strawberries (other than wild)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Cane Fruit (other than wild)
	Blackberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Dewberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Loganberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Raspberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Other small fruit & berries
	Bilberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cranberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Currants (red, black & white)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Gooseberries		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
e)	Wild berries & wild fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Bananas		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Dates		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Figs		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kiwi fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kumquats		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Litchis		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Mangoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Olives (table consumption)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Olives (oil extract)		0.02*	0.05*		0.02*	0.05*	2	0.01*
	Papaya		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Passion fruit		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pineapples		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Pomegranates		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Carrots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celeriac		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Horseradish		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Jerusalem artichokes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsnips		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsley root		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Radishes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Salsify		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Sweet potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Swedes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Turnips		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Yams		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
ii) BULB VEGETABLES
	Garlic		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Onions		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Shallots		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Spring onions		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peppers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Chilli peppers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Aubergines		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Cucurbits-edible peel
	Cucumbers		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Gherkins		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Courgettes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Cucurbits-inedible peel
	Melons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Squashes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Watermelons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Sweet corn		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
	Cauliflower		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.1	0.1*	0.01*
b)	Head Brassicas
	Brussels sprouts		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Head cabbage		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Leafy Brassicas
	Chinese cabbage		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Kale		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Kohlrabi		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lamb’s lettuce		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Lettuce		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Scarole		0.02*	0.05*		0.02*⁰²²	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Spinach & similar
	Spinach		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Beet leaves (chard)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
c)	Watercress		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
d)	Witloof		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
e)	Herbs
	Chervil		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Chives		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Parsley		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celery leaves		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Beans (without pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas (with pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas (without pods)		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
vii) STEM VEGETABLES
	Asparagus		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Cardoons		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Celery		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Fennel		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Globe artichokes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Leeks		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Rhubarb		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
viii) FUNGI
a)	Cultivated mushrooms		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
b)	Wild mushrooms		0.02*	0.05*		0.02*	0.05*	50	0.01*
3. PULSES
	Beans		0.02*	0.05*		0.02*	0.05*	2	0.01*
	Lentils		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Peas		0.02*	0.05*		0.02*	0.05*	3	0.01*
	Others		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
4. OILSEEDS
	Linseed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Peanuts		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Poppy seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Sesame seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Sunflower seed		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
	Rape seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Soya bean		0.05*	0.05*		0.05*	0.05*	20	0.01*
	Mustard seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Cotton seed		0.05*	0.05*		0.05*	0.05*	10	0.01*
	Others		0.05*	0.05*		0.05*	0.05*	0.1*	0.01*
5. POTATOES
	Early potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
	Ware potatoes		0.02*	0.05*		0.02*	0.05*	0.1*	0.01*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.05*	0.1*		0.05*	0.1*	0.1*	0.02*	0.01*	0.2
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.05*	0.1*		0.05*	5	0.1*	0.01*

⁰²²Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Imazalil	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin	Lindane	Malathion	Maleic-hydrazide	Maneb Mancozeb Metiram Propineb Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	5	0.02*	0.05*	0.1	0.01*		1*	5
	Lemons	5	5	0.05*	0.02*	0.01*		1*	5
	Limes	5	0.02*	0.05*	0.02*	0.01*		1*	5
	Mandarins (incl clementines & similar hybrids)	5	2	0.05*	0.02*	0.01*		1*	5
	Oranges	5	0.02*	0.05*	0.1	0.01*		1*	5
	Pomelos	5	0.02*	0.05*	0.1	0.01*		1*	5
	Others	5	0.02*	0.05*	0.02*	0.01*		1*	5
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Brazil nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Cashew nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Chestnuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Coconuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Hazelnuts	0.02*	0.2	0.1*	0.05*	0.01*		1*	0.1*
	Macadamia nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pecans	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pine nuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Pistachios	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Walnuts	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
	Others	0.02*	0.02*	0.1*	0.05*	0.01*		1*	0.1*
iii) POME FRUIT
	Apples	5	10	0.2	0.1	0.01*		1*	3
	Pears	5	10	0.2	0.1	0.01*		1*	3
	Quincles	5	10	0.2	0.1	0.01*		1*	3
	Others	5	10	0.2	0.1	0.01*		1*	3
iv) STONE FRUIT
	Apricots	0.02*	5	0.05*	0.2	0.01*		1*	2
	Cherries	0.02*	5	0.05*	0.1	0.01*		1*	1
	Peaches (incl nectarines & similar hybrids)	0.02*	5	0.05*	0.2	0.01*		1*	2
	Plums	0.02*	5	0.05*	0.1	0.01*		1*	1
	Others	0.02*	5	0.05*	0.1	0.01*		1*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	10	1	0.2	0.01*		1*	2
	Wine grapes	0.02*	10	1	0.2	0.01*		1*	2
b)	Strawberries (other than wild)	0.02*	10	0.2	0.5	0.01*		1*	2
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Dewberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Loganberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Raspberries	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	10	0.05*	0.02*	0.01*		1*	0.05*
	Cranberries	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Currants (red, black & white)	0.02*	10	1	0.1	0.01*		1*	5
	Gooseberries	0.02*	10	1	0.1	0.01*		1*	5
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
e)	Wild berries & wild fruit	0.02*	0.02*	0.05*	0.2	0.01*		1*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Bananas	2	3	0.05*	0.02*	0.01*		1*	0.05*
	Dates	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Figs	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Kiwi fruit	0.02*	5	0.05*	0.02*	0.01*		1*	0.05*
	Kumquats	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Litchis	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Mangoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Olives (table consumption)	0.02*	0.02*	0.2	0.02*	0.01*		1*	5
	Olives (oil extract)	0.02*	0.02*	0.2	0.02*	0.01*		1*	5
	Papaya	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Passion fruit	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Pineapples	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Pomegranates	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.5	0.05*	0.02*	0.01*		1*	0.05*
	Carrots	0.02*	0.3	0.05*	0.02*	0.01*		30	0.2
	Celeriac	0.02*	0.02*	0.05*	0.1	0.01*		1*	0.2
	Horseradish	0.02*	0.1	0.05*	0.02*	0.01*		1*	0.05*
	Jerusalem artichokes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Parsnips	0.02*	0.1	0.05*	0.02*	0.01*		30	0.05*
	Parsley root	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Radishes	0.02*	0.3	0.05*	0.1	0.01*		1*	0.2
	Salsify	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.2
	Sweet potatoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Swedes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Turnips	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Yams	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Onions	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Shallots	0.02*	5	0.05*	0.02*	0.01*		10	0.5
	Spring onions	0.02*	3	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		10	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	5	0.5	0.1	0.01*		1*	3
	Peppers	0.02*	5	1	0.1	0.01*		1*	2
	Chilli peppers	0.02*	5	1	0.1	0.01*		1*	2
	Aubergines	0.02*	5	0.5	0.5	0.01*		1*	2
	Others	0.02*	5	0.05*	0.02*	0.01*		1*	2
b)	Cucurbits-edible peel
	Cucumbers	0.2	2	0.05*	0.1	0.01*		1*	0.5
	Gherkins	0.2	2	0.05*	0.1	0.01*		1*	2
	Courgettes	0.2	2	0.05*	0.1	0.01*		1*	2
	Others	0.2	2	0.05*	0.1	0.01*		1*	0.05*
c)	Cucurbits-inedible peel
	Melons	2	0.3	0.2	0.05	0.01*		1*	0.5
	Squashes	0.02*	0.02*	0.2	0.05	0.01*		1*	0.5
	Watermelons	0.02*	0.02*	0.2	0.05	0.01*		1*	0.5
	Others	0.02*	0.02*	0.2*	0.05	0.01*		1*	0.5
d)	Sweet corn	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05	0.05*	0.1⁰²⁴	0.01*		1*	1
	Cauliflower	0.02*	0.05	0.05*	0.1	0.01*		1*	1
	Others	0.02*	0.05	0.05*	0.1	0.01*		1*	1
b)	Head Brassicas
	Brussels sprouts	0.02*	0.5	0.05*	0.05	0.01*		1*	1
	Head cabbage	0.02*	5	0.05*	0.2	0.01*		1*	1
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	1
c)	Leafy Brassicas
	Chinese cabbage	0.02*	5	0.05*	0.02*	0.01*		1*	0.5
	Kale	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.5
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.5
d)	Kohlrabi	0.02*	0.1	0.05*	0.02*	0.01*		1*	0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	10	0.05*	1	0.01*		1*	5
	Lamb’s lettuce	0.02*	10	0.05*	1	0.01*		1*	5
	Lettuce	0.02*	10	0.05*	1	0.01*		1*	5
	Scarole	0.02*	10	0.05*	1⁰²⁵	0.01*⁰²⁵		1*	5
	Others	0.02*	10	0.05*	1	0.01*		1*	5
b)	Spinach & similar
	Spinach	0.02*	0.02*	0.05*	0.5	0.01*		1*	0.05*
	Beet leaves (chard)	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
c)	Watercress	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.3
d)	Witloof	0.02*	2	0.05*	0.02*	0.01*		1*	0.2
e)	Herbs
	Chervil	0.02*	10	0.05*	1	0.01*		1*	5
	Chives	0.02*	10	0.05*	1	0.01*		1*	5
	Parsley	0.02*	10	0.05*	1	0.01*		1*	5
	Celery leaves	0.02*	10	0.05*	1	0.01*		1*	5
	Others	0.02*	10	0.05*	1	0.01*		1*	5
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	5	0.05*	0.2	0.01*		1*	1
	Beans (without pods)	0.02*		0.05*	0.02*	0.01*		1*	0.1
	Peas (with pods)	0.02*	1	0.05*	0.2	0.01*		1*	1
	Peas (without pods)	0.02*	0.2	0.05*	0.2	0.01*		1*	0.1
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Cardoons	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Celery	0.02*	0.02*	0.05*	0.3	0.01*		1*	0.5
	Fennel	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Globe artichokes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Leeks	0.02*	0.02*	0.05*	0.02*	0.01*		1*	3
	Rhubarb	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
b)	Wild mushrooms	0.02*	0.02*	0.05*	0.5	0.01*		1*	0.05*
3. PULSES
	Beans	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Lentils	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Peas	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
	Others	0.02*	0.2	0.05*	0.02*	0.01*		1*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.1	0.1*	0.02*	0.01*		1*	0.1*
	Peanuts	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Poppy seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Sesame seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Sunflower seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Rape seed	0.02*	0.5	0.1*	0.02*	0.01*		1*	0.5
	Soya bean	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Mustard seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Cotton seed	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
	Others	0.02*	0.02*	0.1*	0.02*	0.01*		1*	0.1*
5. POTATOES
	Early potatoes	0.02*	0.02*	0.05*	0.02*	0.01*		1*	0.05*
	Ware potatoes	5	0.02*	0.05*	0.02*	0.01*		50	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	1	0.05*	0.5	1*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	0.1*	0.1*	10	0.05*		1*	25

⁰²⁴Broccoli includes calabrese.

⁰²⁵Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Mecarbam	Metalaxyl	Methamid-ophos	Methidathion	Methomyl thiodicarb	Methoxychlor	Methyl bromide	Metsulfuron-methyl
									Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Lemons	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Limes	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.05*	0.05*	0.2	2	1	0.01*	0.05*	0.05*
	Oranges	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Pomelos	0.05*	0.5	0.2	2	0.5	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.2	2	0.05*	0.01*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Brazil nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Cashew nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Chestnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Coconuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Hazelnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Macadamia nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pecans	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pine nuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Pistachios	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Walnuts	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*		0.05*
iii) POME FRUIT
	Apples	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Pears	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Quincles	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
	Others	0.05*	1	0.05	0.3	0.2	0.01*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.1	0.2	0.2	0.01*		0.05*
	Cherries	0.05*	0.05*	0.01*	0.02*	0.1	0.01*		0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05	0.2	0.2	0.01*		0.05*
	Plums	0.05*	0.05*	0.3	0.2	0.5	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.2	0.05*	0.01*		0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	2	0.01*	0.5	0.05*	0.01*		0.05*
	Wine grapes	0.05*	1	0.01*	0.5	1	0.01*		0.05*
b)	Strawberries (other than wild)	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Dewberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Loganberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Raspberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Cranberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Gooseberries	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Bananas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Dates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Figs	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Kiwi fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.01*	1	0.05*	0.01*	0.05*	0.05*
	Papaya	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Pineapples	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Carrots	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Celeriac	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Horseradish	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Parsnips	0.05*	0.1	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Parsley root	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Radishes	0.05*	0.05*	0.01*	0.02*	0.5	0.01*	0.05*	0.05*
	Salsify	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Sweet potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Yams	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Onions	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Shallots	0.05*	0.5	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Spring onions	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.05*	0.5	0.02*	0.5	0.01*	0.05*	0.05*
	Peppers	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Chilli peppers	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Aubergines	0.05*	0.05*	0.2	0.02*	0.5	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.5	1	0.02*	0.05*	0.01*	0.05*	0.05*
	Gherkins	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Courgettes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Squashes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Watermelons	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Sweet corn	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Cauliflower	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Head cabbage	0.05*	1	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Kale	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Kohlrabi	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Lettuce	0.05*	1	0.2	0.02*	2	0.01*	0.05*	0.05*
	Scarole	0.05*	1	0.01*	0.02*	0.05*	0.01*⁰²⁷	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Spinach & similar
	Spinach	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	2	0.01*	0.05*	0.05*
c)	Watercress	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
d)	Witloof	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
e)	Herbs
	Chervil	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Chives	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Parsley	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Celery leaves	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
	Others	0.05*	1	0.01*	0.02*	2	0.01*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Beans (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Peas (with pods)	0.05*	0.05*	0.5	0.02*	0.05*	0.01*	0.05*	0.05*
	Peas (without pods)	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*		0.02*	0.05*	0.01*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Celery	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Fennel	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Globe artichokes	0.05*	0.05*	0.1	0.02*	0.05*	0.01*	0.05*	0.05*
	Leeks	0.05*	0.2	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Rhubarb	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
b)	Wild mushrooms	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Lentils	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Peas	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*		0.05*
4. OILSEEDS
	Linseed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Peanuts	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*	0.1*
	Poppy seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Sesame seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Sunflower seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Rape seed	0.05*	0.05*	0.01*	0.05*	0.05*	0.01*	0.1*	0.1*
	Soya bean	0.05*	0.05*	0.01*	0.02*	0.1	0.01*	0.1*	0.1*
	Mustard seed	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
	Cotton seed	0.05*	0.05*	0.1	0.02*	0.1	0.01*	0.1*	0.1*
	Others	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.1*	0.1*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
	Ware potatoes	0.05*	0.05*	0.01*	0.02*	0.05*	0.01*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.1*	10	2	3	10	0.1*	0.05*	0.1*

⁰²⁷Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Monocroto-phos	Monolinuron	Omethoate	Oxydemeton-methyl	Paraquat	Parathion	Permethrin	Phorate	Phosmet	Phoxim	Pirimiphos-methyl	Procymidone
					Applying from 1 Jan 2003		Applying from 1 May 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Lemons		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Limes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Mandarins (incl clementines & similar hybrids)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			2	0.02*
	Oranges		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Pomelos		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Brazil nuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Cashew nuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Chestnuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Coconuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Hazelnuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Macadamia nuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Pecans		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Pine nuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Pistachios		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Walnuts		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
iii) POME FRUIT
	Apples		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Pears		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Quincles		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
iv) STONE FRUIT
	Apricots		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
	Cherries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Peaches (incl nectarines & similar hybrids)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
	Plums		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	5
	Wine grapes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			2	5
b)	Strawberries (other than wild)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	5
c)	Cane Fruit (other than wild)
	Blackberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Dewberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Loganberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Raspberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*		0.05*	10
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
d)	Other small fruit & berries
	(other than wild)
	Bilberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Cranberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Currants (red, black & white)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Gooseberries		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
e)	Wild berries & wild fruit		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Bananas		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Dates		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Figs		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Kiwi fruit		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			2	5
	Kumquats		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Litchis		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Mangoes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Olives (table consumption)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Olives (oil extract)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Papaya		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Passion fruit		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Pineapples		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Pomegranates		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Carrots		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Celeriac		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Horseradish		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Jerusalem artichokes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Parsnips		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Parsley root		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Radishes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Salsify		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Sweet potatoes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Swedes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Turnips		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Yams		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
ii) BULB VEGETABLES
	Garlic		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.2
	Onions		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.2
	Shallots		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.2
	Spring onions		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	2
	Peppers		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	2
	Chilli peppers		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	2
	Aubergines		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
b)	Cucurbits-edible peel
	Cucumbers		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.1	1
	Gherkins		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Courgettes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
c)	Cucurbits-inedible peel
	Melons		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	1
	Squashes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Watermelons		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
d)	Sweet corn		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.05*⁰²⁹		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Cauliflower		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			1	0.02*
b)	Head Brassicas
	Brussels sprouts		0.05*		0.05	0.05*	0.05*	0.05*	0.05*			2	0.02*
	Head cabbage		0.05*		0.05	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
c)	Leafy Brassicas
	Chinese cabbage		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Kale		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
d)	Kohlrabi		0.05*		0.05	0.05*	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*	0.05*	0.05*			0.05*	5
	Lamb’s lettuce		0.05*		0.05	0.05*	0.05*	0.05*	0.05*			0.05*	5
	Lettuce		0.05*		0.05	0.05*	0.05*	0.05*	0.05*			0.05*	5
	Scarole		0.05*⁰³⁰		0.05⁰³⁰	0.05*	0.05*⁰³⁰	0.05*⁰³⁰	0.05*			0.05*	5
	Others		0.05*		0.05	0.05*	0.05*	0.05*	0.05*			0.05*	5
b)	Spinach & similar
	Spinach		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Beet leaves (chard)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
c)	Watercress		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
d)	Witloof		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
e)	Herbs
	Chervil		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Chives		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Parsley		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Celery leaves		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	2
	Beans (without pods)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Peas (with pods)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Peas (without pods)		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.3
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
vii) STEM VEGETABLES
	Asparagus		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Cardoons		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Celery		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Fennel		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Globe artichokes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Leeks		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Rhubarb		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
viii) FUNGI
a)	Cultivated mushrooms		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			2	0.02*
b)	Wild mushrooms		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
3. PULSES
	Beans		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Lentils		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Peas		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.2
	Others		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
4. OILSEEDS
	Linseed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Peanuts		0.05*		0.05*	0.05*	0.05*	0.05*	0.1			0.05*	0.05*
	Poppy seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Sesame seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Sunflower seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	1/0.05*⁰³¹
	Rape seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Soya bean		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	1
	Mustard seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Cotton seed		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.05*	0.05*			0.05*	0.05*
5. POTATOES
	Early potatoes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
	Ware potatoes		0.05*		0.02*	0.05*	0.05*	0.05*	0.05*			0.05*	0.02*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1	0.05*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.1*		0.05*	0.1*	0.1*	0.1*	0.1*			0.05*	0.1*

⁰²⁹Broccoli includes calabrese.

⁰³⁰Scarole includes broad-leaf endive

⁰³¹Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Profenophos	Prohexadione and its salts expressed as prohexadione	Propargite	Propham	Propiconazole	Propoxur	Propyzamide	Pymetrozine	Pyrazophos	Pyridate	Quinalphos	Quintozene	Spiroxamine	Tecnazene	TEPP	Thiabendazole
											Applying from 1 Jan 2003				Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Lemons		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Limes		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Mandarins (incl clementines & similar hybrids)		0.05*		0.05*	0.05*	0.3	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Oranges		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Pomelos		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.3	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
ii) TREE NUTS (shelled or unshelled)
	Almonds		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Brazil nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Cashew nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Chestnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Coconuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Hazelnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Macadamia nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pecans		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pine nuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Pistachios		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Walnuts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.1*
iii) POME FRUIT
	Apples		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Pears		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Quincles		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) STONE FRUIT
	Apricots		0.05*		0.05*	0.2	0.05*	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cherries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peaches (incl nectarines & similar hybrids)		0.05*		0.05*	0.2	0.05*	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Plums		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		0.05*		0.05*	0.5	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	1	0.05*	0.01*	0.05*
	Wine grapes		0.05*		0.05*	0.5	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	1	0.05*	0.01*	0.05*
b)	Strawberries (other than wild)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cane Fruit (other than wild)
	Blackberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Dewberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Loganberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Raspberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cranberries		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Currants (red, black & white)		0.05*		0.05*	0.05*	0.2	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gooseberries		0.05*		0.05*	0.05*	0.2	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Wild berries & wild fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	15
	Bananas		0.05*		0.05*	0.1	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Dates		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Figs		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kiwi fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kumquats		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Litchis		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mangoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	5
	Olives (table consumption)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Olives (oil extract)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Papaya		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	10
	Passion fruit		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pineapples		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Pomegranates		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Carrots		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celeriac		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Horseradish		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Jerusalem artichokes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsnips		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley root		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Radishes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Salsify		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sweet potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Swedes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Turnips		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Yams		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
ii) BULB VEGETABLES
	Garlic		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Onions		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Shallots		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Spring onions		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peppers		0.05*		0.05*	0.05*	0.05*	0.02*	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chilli peppers		0.05*		0.05*	0.05*	0.05*	0.02*	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*
	Aubergines		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Gherkins		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Courgettes		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.5	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Squashes		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Watermelons		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.2	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Sweet corn		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli		0.05*		0.05*⁰³³	0.05*	0.5	0.02*	0.02*	0.05*⁰³³	0.05*	0.05*	0.02*	0.05*	0.05*⁰³³	0.01*	5
	Cauliflower		0.05*		0.05*	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.5	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Head Brassicas
	Brussels sprouts		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Head cabbage		0.05*		0.05*	0.05*	0.5	0.02*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Kale		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.2	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Kohlrabi		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lamb’s lettuce		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lettuce		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Scarole		0.05*		0.05*⁰³⁴	0.05*	0.05*	1	1	0.05*⁰³⁴	0.05*	0.05*	0.02*⁰³⁴	0.05*	0.05*⁰³⁵	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
b)	Spinach & similar
	Spinach		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beet leaves (chard)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
c)	Watercress		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
d)	Witloof		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
e)	Herbs
	Chervil		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Chives		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Parsley		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery leaves		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	1	1	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Beans (without pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (with pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas (without pods)		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cardoons		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Celery		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Fennel		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Globe artichokes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Leeks		0.05*		0.05*	0.05*	1	0.02*	0.02*	0.05*	1	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rhubarb		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	10
b)	Wild mushrooms		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
3. PULSES
	Beans		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Lentils		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peas		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
4. OILSEEDS
	Linseed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Peanuts		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05⁰³⁵	0.05*	0.05*	0.01*	0.05*
	Poppy seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sesame seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Sunflower seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Rape seed		0.1*		0.05*	0.05*	0.05*	0.1	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Soya bean		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Mustard seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Cotton seed		0.1*		0.05*	0.05*	0.05*	0.05*	0.05	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Others		0.1*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
5. POTATOES
	Early potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	0.05*
	Ware potatoes		0.05*		0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.05*	0.01*	15
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	5	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.02*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder		0.1*		0.1*	0.1*	0.1*	0.05*	5	0.1*	0.1*	0.1*	0.05*	0.1*	0.1*	0.02*	0.1*

⁰³³Broccoli includes calabrese.

⁰³⁴Scarole includes broad-leaf endive.

⁰³⁵MRL is based on Codex MRL.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Triazophos	Triforine	2,4,5-T	Vinclozolin
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*
	Lemons	0.02*	0.05*	0.05*	0.05*
	Limes	0.02*	0.05*	0.05*	0.05*
	Mandarins (incl clementines & similar hybrids)	0.02*	0.05*	0.05*	0.05*
	Oranges	0.02*	0.05*	0.05*	0.05*
	Pomelos	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.05*	0.05*
	Brazil nuts	0.02*	0.05*	0.05*	0.05*
	Cashew nuts	0.02*	0.05*	0.05*	0.05*
	Chestnuts	0.02*	0.05*	0.05*	0.05*
	Coconuts	0.02*	0.05*	0.05*	0.05*
	Hazelnuts	0.02*	0.05*	0.05*	0.05*
	Macadamia nuts	0.02*	0.05*	0.05*	0.05*
	Pecans	0.02*	0.05*	0.05*	0.05*
	Pine nuts	0.02*	0.05*	0.05*	0.05*
	Pistachios	0.02*	0.05*	0.05*	0.05*
	Walnuts	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.02*	2	0.05*	1
	Pears	0.02*	2	0.05*	1
	Quincles	0.02*	2	0.05*	1
	Others	0.02*	2	0.05*	1
iv) STONE FRUIT
	Apricots	0.02*	2	0.05*	2
	Cherries	0.02*	2	0.05*	0.5
	Peaches (incl nectarines & similar hybrids)	0.02*	2	0.05*	0.05*
	Plums	0.02*	1	0.05*	2
	Others	0.02*	0.05*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.05*	0.05*	5
	Wine grapes	0.02*	0.05*	0.05*	5
b)	Strawberries (other than wild)	0.02*	0.05*	0.05*	5
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.05*	0.05*	5
	Dewberries	0.02*	0.05*	0.05*	5
	Loganberries	0.02*	0.05*	0.05*	5
	Raspberries	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.05*	0.05*	0.05*
	Cranberries	0.02*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.02*	2	0.05*	10
	Gooseberries	0.02*	2	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
e)	Wild berries & wild fruit	0.02*	0.05*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.05*	0.05*	0.05*
	Bananas	0.02*	0.05*	0.05	0.05*
	Dates	0.02*	0.05*	0.05*	0.05*
	Figs	0.02*	0.05*	0.05*	0.05*
	Kiwi fruit	0.02*	0.05*	0.05*	10
	Kumquats	0.02*	0.05*	0.05*	0.05*
	Litchis	0.02*	0.05*	0.05*	0.05*
	Mangoes	0.02*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.02*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.02*	0.05*	0.05*	0.05*
	Papaya	0.02*	0.05*	0.05*	0.05*
	Passion fruit	0.02*	0.05*	0.05*	0.05*
	Pineapples	0.02*	0.05*	0.05*	0.05*
	Pomegranates	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.05*	0.05*	0.05*
	Carrots	0.02*	0.05*	0.05*	0.5
	Celeriac	0.02*	0.05*	0.05*	0.05*
	Horseradish	0.02*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.02*	0.05*	0.05*	0.05*
	Parsnips	0.02*	0.05*	0.05*	0.05*
	Parsley root	0.02*	0.05*	0.05*	0.05*
	Radishes	0.02*	0.05*	0.05*	0.05*
	Salsify	0.02*	0.05*	0.05*	0.05*
	Sweet potatoes	0.02*	0.05*	0.05*	0.05*
	Swedes	0.02*	0.05*	0.05*	0.05*
	Turnips	0.02*	0.05*	0.05*	0.05*
	Yams	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.02*	0.05*	0.05*	1
	Onions	0.02*	0.05*	0.05*	1
	Shallots	0.02*	0.05*	0.05*	1
	Spring onions	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.05*	0.05*	0.05*
	Peppers	0.02*	0.05*	0.05*	3
	Chilli peppers	0.02*	0.05*	0.05*	3
	Aubergines	0.02*	0.05*	0.05*	3
	Others	0.02*	0.05*	0.05*	3
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.5	0.05*	1
	Gherkins	0.02*	0.5	0.05*	1
	Courgettes	0.02*	0.5	0.05*	1
	Others	0.02*	0.5	0.05*	1
c)	Cucurbits-inedible peel
	Melons	0.02*	0.05*	0.05*	1
	Squashes	0.02*	0.05*	0.05*	1
	Watermelons	0.02*	0.05*	0.05*	1
	Others	0.02*	0.05*	0.05*	1
d)	Sweet corn	0.02*	0.05*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.05*	0.05*	0.05*
	Cauliflower	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.05*	0.05*	0.05*
	Head cabbage	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.05*	0.05*	2
	Kale	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
d)	Kohlrabi	0.02*	0.05*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.05*	0.05*	5
	Lamb’s lettuce	0.02*	0.05*	0.05*	5
	Lettuce	0.02*	0.05*	0.05*	5
	Scarole	0.02*	0.05*	0.05*	5
	Others	0.02*	0.05*	0.05*	5
b)	Spinach & similar
	Spinach	0.02*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
c)	Watercress	0.02*	0.05*	0.05*	0.05*
d)	Witloof	0.02*	0.05*	0.05*	2
e)	Herbs
	Chervil	0.02*	0.05*	0.05*	0.05*
	Chives	0.02*	0.05*	0.05*	0.05*
	Parsley	0.02*	0.05*	0.05*	0.05*
	Celery leaves	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.05*	0.05*	2
	Beans (without pods)	0.02*	0.05*	0.05*	0.5
	Peas (with pods)	0.02*	0.05*	0.05*	2
	Peas (without pods)	0.02*	0.05*	0.05*	0.3
	Others	0.02*	0.05*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.05*	0.05*	0.05*
	Cardoons	0.02*	0.05*	0.05*	0.05*
	Celery	0.02*	0.05*	0.05*	0.05*
	Fennel	0.02*	0.05*	0.05*	0.05*
	Globe artichokes	0.02*	0.05*	0.05*	0.05*
	Leeks	0.02*	0.05*	0.05*	0.05*
	Rhubarb	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.05*	0.05*	0.05*
b)	Wild mushrooms	0.02*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.02*	0.05*	0.05*	0.5
	Lentils	0.02*	0.05*	0.05*	0.05*
	Peas	0.02*	0.05*	0.05*	0.5
	Others	0.02*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.05*	0.05*
	Sunflower seed	0.02*	0.05*	0.05*	0.05*
	Rape seed	0.02*	0.05*	0.05*	1
	Soya bean	0.02*	0.05*	0.05*	0.05*
	Mustard seed	0.02*	0.05*	0.05*	0.05*
	Cotton seed	0.1	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.05*	0.05*	0.05*
	Ware potatoes	0.02*	0.05*	0.05*	0.05*
6. TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.05*	0.1*
7. HOPS (dried)	including hop pellets & unconcentrated powder	0.05*	30	0.05*	40

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Acephate	Aldicarb	Aldrin & Dieldrin	Amitraz	Aramite	Azimsulfuron	Azinphos-ethyl	Azoxystrobin	Barban
8. CEREALS
	Wheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Rye	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Barley	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Sorghum	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Oats	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Triticale	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.3	0.05*
	Maize	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Millet	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
	Rice⁰³⁸	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	5	0.05*
	Other cereals⁰³⁹	0.02*	0.05*	0.01	0.02*	0.01*	0.02*	0.05*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁴⁰	0.02*	0.01*	0.2	0.02*⁰⁴¹	0.01*		0.05*	0.05*	0.05*
	Milk⁰⁴² &	0.02*	0.01*	0.006		0.01*		0.05*	0.01*	0.05*
	Dairy produce⁰⁴³		0.01*
	Eggs⁰⁴⁴	0.02*	0.01*	0.02	0.02*	0.01*⁰⁴⁵		0.05*⁰⁴⁵	0.05*	0.05*⁰⁴⁵

⁰³⁸Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰³⁹Other cereals do not include rice.

⁰⁴⁰Levels 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.

⁰⁴¹Poultrymeat only.

⁰⁴²These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁴³

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 of 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.

⁰⁴⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁴⁵For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Benalaxyl	Benfuracarb	Bentazone	Captafol	Carbaryl	Carbendazim	Carbofuran	Carbon disulphide	Carbon tetrachloride
				Applying from 1 Jan 2003
8. CEREALS
	Wheat	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rye	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Barley	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Sorghum	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Oats	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Triticale	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Maize	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Buckwheat	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Millet	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
	Rice⁰⁴⁷	0.05*	0.05*	0.1*	0.05*	1	0.1*	0.1*	0.1	0.1
	Other cereals⁰⁴⁸	0.05*	0.05*	0.1*	0.05*	0.5	0.1*	0.1*	0.1	0.1
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁴⁹	0.05*	0.05*	0.05*		0.1*	0.1*
	Milk⁰⁵⁰ &	0.05*	0.05*	0.02*			0.1*	0.1*
	Dairy produce⁰⁵¹
	Eggs⁰⁵²	0.05*	0.05*	0.05*			0.1*	0.1*

⁰⁴⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁴⁸Other cereals do not include rice.

⁰⁴⁹Levels 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.

⁰⁵⁰These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁵¹

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 of 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.

⁰⁵²Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Carbosulfan	Chlorbufam	Chlordane	Chlorfenson	Chlorobenzilate	Chloroxuron	Chlorbenside
8. CEREALS
	Wheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rye	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Barley	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Sorghum	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Oats	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Triticale	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Maize	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Buckwheat	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Millet	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Rice⁰⁵⁴	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
	Other cereals⁰⁵⁵	0.05*	0.05*	0.02	0.01*	0.02*	0.05*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁵⁶	0.05*	0.05*	0.05	0.05*	0.1*	0.05*	0.05*
	Milk⁰⁵⁷ &	0.05*	0.05*	0.002	0.05*	0.1*	0.05*	0.05*
	Dairy produce⁰⁵⁸
	Eggs⁰⁵⁹	0.05*	0.05*⁰⁶⁰	0.005	0.05*⁰⁶⁰	0.1*⁰⁶⁰	0.05*⁰⁶⁰	0.05*⁰⁶⁰

⁰⁵⁴Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁵⁵Other cereals do not include rice.

⁰⁵⁶Levels 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.

⁰⁵⁷These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁵⁸

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 of 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.

⁰⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁶⁰For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Chlormequat	Chlorothalonil	Chlorpyrifos	Chlorpyrifos-methyl	Chlozolinate	Cyfluthrin	Cypermethrin	Daminozide	DDT
						Applying from 1 Jan 2003
8. CEREALS
	Wheat	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Rye	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Barley	2	0.1	0.2	3	0.05*	0.02*	0.2	0.02*	0.05
	Sorghum	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Oats	5	0.1	0.05*	3	0.05*	0.02*	0.2	0.02*	0.05
	Triticale	2	0.1	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Maize	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Buckwheat	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Millet	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Rice⁰⁶²	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
	Other cereals⁰⁶³	0.05*	0.01*	0.05*	3	0.05*	0.02*	0.05*	0.02*	0.05
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁶⁴	0.05⁰⁶⁵	0.01*	0.05*⁰⁶⁶	0.05*		0.05	0.05*⁰⁶⁶	0.05*	1
		0.2⁰⁶⁷						0.2⁰⁶⁸
		0.1⁰⁶⁹
		0.05*⁰⁷⁰
	Milk⁰⁷¹ &	0.05	0.01*	0.01*	0.01*		0.02*	0.02	0.05*	0.04
	Dairy produce⁰⁷²
	Eggs⁰⁷³	0.05*	0.01*	0.01*	0.01*		0.02*	0.05*	0.05*	0.05

⁰⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁶³Other cereals do not include rice.

⁰⁶⁴Levels 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.

⁰⁶⁵Chicken liver.

⁰⁶⁶Poultrymeat only.

⁰⁶⁷Cattle kidney.

⁰⁶⁸Other meat products.

⁰⁶⁹Cattle liver.

⁰⁷⁰Meat and meat products other than those at footnotes 10, 11 and 12.

⁰⁷¹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁷²

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 of 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.

⁰⁷³Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Deltamethrin	1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane	Diallate	Diazinon	1,2-Dibromo ethane	Dichlorvos	Dicofol	Dimethoate	Dinoterb	Disulfoton	DNOC
									Applying from 1 Jan 2003
8. CEREALS
	Wheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.1	0.05*
	Rye	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.02*	0.05*
	Barley	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.2	0.05*
	Sorghum	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.2	0.05*
	Oats	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Triticale	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.3	0.05*	0.02*	0.05*
	Maize	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Buckwheat	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Millet	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Rice⁰⁷⁵	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
	Other cereals⁰⁷⁶	1	0.01*	0.05*	0.02*	0.01*	2	0.02*	0.02*	0.05*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁷⁷	0.05*⁰⁷⁸	0.01*	0.2*				0.5⁰⁷⁹		0.05	0.02*	0.05*
								0.1⁰⁷⁸
								0.05*⁰⁸⁰
								1⁰⁸¹
	Milk⁰⁸² &		0.01*	0.2*	0.01*			0.02		0.05*	0.02	0.05*
	Dairy produce⁰⁸³
	Eggs⁰⁸⁴	0.05*	0.01*⁰⁸⁵	0.2*⁰⁸⁵				0.05*		0.05*⁰⁸⁵	0.02*	0.05*⁰⁸⁵

⁰⁷⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁷⁶Other cereals do not include rice.

⁰⁷⁷Levels 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.

⁰⁷⁸Poultrymeat only.

⁰⁷⁹Meat of cattle, sheep and goats.

⁰⁸⁰Other than meat or liver of cattle, sheep and goats, and poultrymeat.

⁰⁸¹Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.

⁰⁸²These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁸³

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 of 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.

⁰⁸⁴Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁸⁵For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Endosulfan	Endrin	Ethephon	Fenarimol	Fenbutatin oxide	Fentin	Fenvalerate and Esfenvalerate
								Sum of RR and SS isomers	Sum of RS and SR isomers
8. CEREALS
	Wheat	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Rye	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.05	0.02*
	Barley	0.05*	0.01	0.5	0.02*	0.05*	0.05*	0.2	0.05
	Sorghum	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Oats	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.2	0.05
	Triticale	0.05*	0.01	0.2	0.02*	0.05*	0.05*	0.05	0.02*
	Maize	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Buckwheat	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Millet	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Rice⁰⁸⁷	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Other cereals⁰⁸⁸	0.05*	0.01	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat⁰⁸⁹	0.1⁰⁹⁰	0.05	0.05*	0.02*⁰⁹¹	0.05*	0.05*	0.2⁰⁹⁰	0.05⁰⁹⁰
								0.02*⁰⁹²	0.02*⁰⁹²
	Milk⁰⁹³ &	0.004	0.0008	0.05*	0.02*	0.05*	0.05*	0.02*	0.02*
	Dairy produce⁰⁹⁴
	Eggs⁰⁹⁵	0.1*⁰⁹⁶	0.005	0.05*	0.02*	0.05*	0.05*	0.02*⁰⁹⁶	0.02*⁰⁹⁶

⁰⁸⁷Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁸⁸Other cereals do not include rice.

⁰⁸⁹Levels 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.

⁰⁹⁰All meat except poultrymeat.

⁰⁹¹All meat except liver and kidney.

⁰⁹²Poultrymeat only.

⁰⁹³These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

⁰⁹⁴

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 of 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.

⁰⁹⁵Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

⁰⁹⁶For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Flupyrsulfuron-methyl	Fluroxypyr and its esters expressed as fluroxypyr	Formothion	Furathiocarb	Glyphosate	Heptachlor	Hexachloro-benzene (HCB)	Hexachloro-cyclohexane (HCH)	Hexachloro-cyclohexane (HCH)
				Applying from 1 Jan 2003					Alpha isomer	Beta isomer
8. CEREALS									Sum of alpha and beta isomers
	Wheat	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Rye	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Barley	0.02*	0.1	0.02*	0.05*	20	0.01	0.01	0.02

	Sorghum	0.02*	0.05*	0.02*	0.05*	20	0.01	0.01	0.02

	Oats	0.02*	0.1	0.02*	0.05*	20	0.01	0.01	0.02

	Triticale	0.02*	0.1	0.02*	0.05*	5	0.01	0.01	0.02

	Maize	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Buckwheat	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Millet	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Rice⁰⁹⁸	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

	Other cereals⁰⁹⁹	0.02*	0.05*	0.02*	0.05*	0.1*	0.01	0.01	0.02

9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁰⁰		0.05*		0.05*	0.5¹⁰¹	0.2	0.2	0.2	0.1
			0.5¹⁰²			2¹⁰³
						0.1*¹⁰⁴


	Milk¹⁰⁵ &		0.05*		0.05*	0.1*	0.004	0.01	0.004	0.003

	Dairy produce¹⁰⁶

	Eggs¹⁰⁷		0.05*¹⁰⁸		0.05*	0.1*	0.02	0.02	0.02	0.01

⁰⁹⁸Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

⁰⁹⁹Other cereals do not include rice.

¹⁰⁰Levels 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.

¹⁰¹Pig kidney.

¹⁰²Kidney.

¹⁰³Cattle, goat and sheep kidney.

¹⁰⁴Other meat products.

¹⁰⁵These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁰⁶

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 of 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.

¹⁰⁷Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁰⁸For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Hydrogen cyanide	Hydrogen phosphide	Imazalil	Inorganic bromide	Iprodione	Kresoxim-methyl	Lambda-cyhalothrin¹¹⁰
8. CEREALS
	Wheat	15	0.1	0.02*	50	0.5	0.05*	0.02*
	Rye	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Barley	15	0.1	0.02*	50	1	0.05*	0.05
	Sorghum	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Oats	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Triticale	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Maize	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Buckwheat	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Millet	15	0.1	0.02*	50	0.02*	0.05*	0.02*
	Rice¹¹¹	15	0.1	0.02*	50	3	0.05*	0.02*
	Other cereals¹¹²	15	0.1	0.02*	50	0.02*	0.05*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹¹³			0.02*		0.05*	0.02*¹¹⁴¹¹⁵	0.5¹¹⁶
							0.05¹¹⁴¹¹⁷	0.02*¹¹⁸
	Milk¹¹⁹ &			0.02*		0.05*	0.05*¹²⁰	0.05
	Dairy produce¹²¹
	Eggs¹²²			0.02*		0.05*	0.02*¹²³	0.02*

¹¹⁰For animal products the MRLs relate to cyhalothrin (sum of isomers).

¹¹¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹¹²Other cereals do not include rice.

¹¹³Levels 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.

¹¹⁴The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.

¹¹⁵Meat, liver, fat.

¹¹⁶All meat except poultrymeat.

¹¹⁷Kidney.

¹¹⁸Poultrymeat only.

¹¹⁹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹²⁰The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid

¹²¹

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 of 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.

¹²²Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹²³For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Lindane	Malathion	Maneb Mancozeb Metiram Propineb Zineb	Mecarbam	Metalaxyl	Methamidophos	Methidathion	Methomylthiodicarb
8. CEREALS
	Wheat	0.01*	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Rye	0.01*	8	1	0.05*	0.05*	0.01*	0.02*	0.05*
	Barley	0.01*	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Sorghum	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Oats	0.01*	8	2	0.05*	0.05*	0.01*	0.02*	0.05*
	Triticale	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Maize	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Buckwheat	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Millet	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Rice¹²⁵	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
	Other cereals¹²⁶	0.01*	8	0.05*	0.05*	0.05*	0.01*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹²⁷	0.7¹²⁸¹²⁹		0.05*		0.05*	0.01*	0.02*	0.02
		0.02¹³⁰
	Milk¹³¹ &	0.001*		0.05*		0.05*	0.01*	0.02*	0.02
	Dairy produce¹³²							0.02*	0.02*
	Eggs¹³³	0.1¹²⁹		0.05*		0.05*	0.01*	0.02*	0.02

¹²⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹²⁶Other cereals do not include rice.

¹²⁷Levels 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.

¹²⁸Poultrymeat only.

¹²⁹These MRLs are based on Codex MRLs (extraneous residue limits) and do not result from the use of plant protection products.

¹³⁰All meat except poultrymeat.

¹³¹These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹³²

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 of 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.

¹³³Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Methoxychlor	Methyl bromide	Metsulfuron-methyl	Monolinuron	Oxydemeton-methyl	Parathion	Permethrin	Phorate	Phosphamidon	Pirimiphos-methyl	Procymidone
				Applying from 1 Jan 2003		Applying from 1 Jan 2003	Applying from 1 May 2003
8. CEREALS
	Wheat	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Rye	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Barley	0.01*	0.1	0.05*	0.05*	0.1	0.05*	0.05*	0.05*	0.05	5	0.02*
	Sorghum	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Oats	0.01*	0.1	0.05*	0.05*	0.1	0.05*	0.05*	0.05*	0.05	5	0.02*
	Triticale	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Maize	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Buckwheat	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Millet	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Rice¹³⁵	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
	Other cereals¹³⁶	0.01*	0.1	0.05*	0.05*	0.02*	0.05*	0.05*	0.05*	0.05	5	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹³⁷	0.01*			0.05*	0.02*	0.05*	0.5	0.05*		0.05*	0.05*
	Milk¹³⁸ &	0.01*			0.05*	0.02*	0.05*	0.05	0.02*		0.05*	0.05*
	Dairy produce¹³⁹										0.05*
	Eggs¹⁴⁰	0.01*¹⁴¹			0.05*¹⁴¹	0.02*	0.05*	0.05	0.05*		0.05*	0.05*

¹³⁵Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹³⁶Other cereals do not include rice.

¹³⁷Levels 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.

¹³⁸These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹³⁹

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 of 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.

¹⁴⁰Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁴¹For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Prohexadione and its salts expressed as prohexadione	Propiconazole	Propham	Propoxur	Propyzamide	Pymetrozine	Pyrazophos	Pyrethrins	Pyridate	Quintozene	Spiroxamine	Tecnazene	Thiabendazole	Triazophos	Trichlorfon
										Applying from 1 Jan 2003			Applying from 1 Jan 2003

8. CEREALS
	Wheat	0.2	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Rye	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Barley	0.2	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.3	0.05*	0.05*	0.02*	0.1
	Sorghum	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Oats	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.3	0.05*	0.05*	0.02*	0.1
	Triticale	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Maize	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Buckwheat	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Millet	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Rice¹⁴³	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
	Other cereals¹⁴⁴	0.05*	0.05*	0.05*	0.05*	0.02*	0.02*	0.05*	3	0.05*	0.02*	0.05*	0.05*	0.05*	0.02*	0.1
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁴⁵	0.05*	0.1¹⁴⁶	0.05*	0.05*	0.05*¹⁴⁷¹⁴⁸	0.01*	0.02*		0.05*	0.01*	0.05*¹⁴⁹¹⁵⁰	0.05*	0.1¹⁵¹	0.02*
			0.05*¹⁵²			0.02*¹⁵³¹⁴⁸				0.4¹⁵⁴		0.2¹⁵⁰¹⁵⁵
	Milk¹⁵⁶ &	0.01*	0.01*	0.05*	0.05*	0.01*¹⁵⁷	0.01*	0.02*		0.05*	0.01*	0.02¹⁵⁰	0.05*		0.02*
	Dairy produce¹⁵⁸														0.02*
	Eggs¹⁵⁹	0.05*¹⁶⁰	0.05*	0.05*¹⁶⁰	0.05*	0.02*¹⁵⁷	0.01*	0.1*¹⁶⁰		0.05*	0.01*	0.05*¹⁶⁰¹⁵⁰	0.05*¹⁶⁰	0.1*	0.02*¹⁶⁰

¹⁴³Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹⁴⁴Other cereals do not include rice.

¹⁴⁵Levels 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.

¹⁴⁶Ruminant liver.

¹⁴⁷Fat, liver and kidney.

¹⁴⁸The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

¹⁴⁹All meat except liver and kidney.

¹⁵⁰The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.

¹⁵¹With the exception of meat and other ovine, bovine and caprine products.

¹⁵²All meat except ruminant liver.

¹⁵³Other than fat, liver and kidney.

¹⁵⁴All kidney except poultry kidney.

¹⁵⁵Liver and kidney.

¹⁵⁶These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁵⁷Meat and meat products other than those at footnotes 10, 11 and 12.

¹⁵⁸

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 of 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.

¹⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁶⁰For 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.

* Level at or about the limit of determination.

Group to which food belongs	Groups include the following products	Triforine	Vinclozolin
8. CEREALS
	Wheat	0.1	0.05*
	Rye	0.1	0.05*
	Barley	0.1	0.05*
	Sorghum	0.05*	0.05*
	Oats	0.1	0.05*
	Triticale	0.1	0.05*
	Maize	0.05*	0.05*
	Buckwheat	0.05*	0.05*
	Millet	0.05*	0.05*
	Rice¹⁶²	0.05*	0.05*
	Other cereals¹⁶³	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat¹⁶⁴	0.05*	0.05*
	Milk¹⁶⁵ &	0.05*	0.05*
	Dairy produce¹⁶⁶
	Eggs¹⁶⁷	0.05*	0.05*

¹⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice

¹⁶³Other cereals do not include rice.

¹⁶⁴Levels 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.

¹⁶⁵These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁶⁶

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 of 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.

¹⁶⁷Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.