Rheoliad 2(4)

ATODLEN 1Yr Atodiad i’w roi yn lle Atodiad 1 i Reoliad Gweithredu’r Comisiwn (EU) 2019/1793

“ANNEX 1Food and feed of non-animal origin from certain third countries subject to a temporary increase of official controls at border control posts and control points

Country of origin	Food and feed (intended use)	CN code ⁽¹⁾	TARIC sub-division	Hazard	Frequency of physical and identity checks (%)
⁽¹⁾ Where only certain products under any CN code are required to be examined, the CN code is marked “ex”.
⁽²⁾ The sampling and the analyses must be performed in accordance with the sampling procedures and the analytical reference methods set out in point 1(a) of Annex 3 to this Regulation.
⁽³⁾ The sampling and the analyses must be performed in accordance with the sampling procedures and the analytical reference methods set out in point 1(b) of Annex 3 to this Regulation.
⁽⁴⁾ Residues of at least those pesticides listed in the control programme adopted in accordance with Article 29(2) of Regulation (EC) No 396/2005 of the European Parliament and of the Council on maximum residue levels of pesticides in or on food and feed of plant and animal origin(1) that can be analysed with multi-residue methods based on GC-MS and LC-MS (pesticides to be monitored in/on products of plant origin only).
⁽⁵⁾ Residues of Tolfenpyrad.
⁽⁶⁾ Residues of Amitraz (amitraz including the metabolites containing the 2,4 -dimethylaniline moiety expressed as amitraz), Diafenthiuron, Dicofol (sum of p,p’ and o,p’ isomers) and Dithiocarbamates (dithiocarbamates expressed as CS2, including maneb, mancozeb, metiram, propineb, thiram and ziram).
⁽⁷⁾ Residues of Dicofol (sum of p,p’ and o,p’ isomers), Dinotefuran, Folpet, Prochloraz (sum of prochloraz, BTS 44595 (M201-04) and BTS 44596 (M201-03), expressed as prochloraz), Thiophanate-methyl and Triforine.
⁽⁸⁾ For the purposes of this Annex, “Sudan dyes” refers to the following chemical substances: (i) Sudan I (CAS Number 842-07-9); (ii) Sudan II (CAS Number 3118-97-6); (iii) Sudan III (CAS Number 85-86-9); (iv) Scarlet Red or Sudan IV (CAS Number 85-83-6).
⁽⁹⁾ Residues of Ethylene Oxide (sum of ethylene oxide and 2-chloro-ethanol, expressed as ethylene oxide).
⁽¹⁰⁾ Residues of Acephate.
⁽¹¹⁾ Residues of Diafenthiuron.
⁽¹²⁾ Residues of Phenthoate.
⁽¹³⁾ Residues of Chlorbufam.
⁽¹⁴⁾ Residues of Formetanate (sum of formetanate and its salts expressed as formetanate (hydrochloride)) Prothiofos and Triforine.
⁽¹⁵⁾ Residues of chlorpyrifos/chlorpyrifos-methyl and fenbutatin oxide.
⁽¹⁶⁾ Residues of Prochloraz (sum of prochloraz, BTS 44595 (M201-04) and BTS 44596 (M201-03), expressed as prochloraz).
⁽¹⁷⁾ Residues of Diafenthiuron, Formetanate (sum of formetanate and its salts expressed as formetanate (hydrochloride)) and Thiophanate-methyl.
⁽¹⁸⁾ “Unprocessed products” as defined in Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs(2).
⁽¹⁹⁾ “Placing on the market” and “final consumer” as defined in Regulation (EC) No 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
⁽²⁰⁾ The following reference methods may be used: (1) BS EN 1988-1:1998 “Foodstuffs. Determination–of sulfite - Optimized Monier-Williams method”, published by the British Standards Institution on 15 June 1998 (ISBN 0 580 29239 8), available from the British Standards Institution at https://knowledge.bsigroup.com; (2) BS EN 1988-2:1998 “Foodstuffs. Determination–of sulfite - Enzymatic method”, published by the British Standards Institution on 15 June 1998 (ISBN 0 580 29240 1), available from the British Standards Institution at https://knowledge.bsigroup.com; (3) ISO 5522:1981 “Fruits, vegetables and derived products — Determination of total sulphur dioxide content”, published by the International Organization for Standardization in September 1981, edition 1, available fromthe ISO at https://www.iso.org.
⁽²¹⁾ Residues of Dithiocarbamates (dithiocarbamates expressed as CS2, including maneb, mancozeb, metiram, propineb, thiram and ziram), Phenthoate and Quinalphos.”
Bolivia (BO)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
Brazil (BR)	Black pepper (Piper) (Food – neither crushed nor ground)	ex0904 11 00	10	Salmonella ⁽²⁾	50
	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Pesticide residues ⁽⁴⁾	20
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
China (CN)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	10
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
	Sweet peppers (Capsicum annuum) (Food – crushed or ground)	ex0904 22 00	11	Salmonella ⁽³⁾	10
	Tea, whether or not flavoured (Food)	0902		Pesticide residues ⁽⁴⁾ ⁽⁵⁾	20
Colombia (CO)	Granadilla (Passiflora ligularis) and passion fruit (Passiflora edulis) (Food)	ex0810 90 20	30	Pesticide residues ⁽⁴⁾	10
Dominican Republic (DO)	Aubergines (Solanum melongena) (Food – fresh or chilled)	0709 30 00		Pesticide residues ⁽⁴⁾	20
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
	Sweet peppers (Capsicum annuum) (Food – fresh, chilled or frozen)	0709 60 10		Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
		0710 80 51		Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
	Yardlong beans (Vigna unguiculata subsp. sesquipedalis) (Food – fresh, chilled or frozen)	ex0708 20 00	10	Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
		ex0710 22 00	10	Pesticide residues ⁽⁴⁾ ⁽⁶⁾	50
Ecuador (EC)	Bananas (Food - fresh or dried)	0803 90 10		Pesticide residues ⁽⁴⁾	5
Ecuador (EC)	Bananas (Food - fresh or dried)	0803 90 90		Pesticide residues ⁽⁴⁾	5
Egypt (EG)	Oranges (Food – fresh or dried)	0805 10		Pesticide residues ⁽⁴⁾	10
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
	Sweet peppers (Capsicum annuum) (Food – fresh, chilled or frozen)	0709 60 10		Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
		0710 80 51		Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
Georgia (GE)	Hazelnuts (Corylus spp.), in shell (Food)	0802 21 00		Aflatoxins	20
	Hazelnuts (Corylus spp.), shelled (Food)	0802 22 00
	Flour, meal and powder of hazelnuts (Food)	ex1106 30 90	40
	Hazelnuts, otherwise prepared or preserved (Food)	ex2008 19 19	30
		ex2008 19 95	20
		ex2008 19 99	30
Ghana (GH)	Palm oil (Food)	1511 10 90		Sudan dyes ⁽⁸⁾	20
		1511 90 11
		ex1511 90 19	90
		1511 90 99
India (IN)	Cinnamon and cinnamon-tree flowers (Food – dried spices)	0906		Pesticide residues ⁽⁴⁾ ⁽⁹⁾	10
	Cloves (whole fruit, cloves and stems) (Food – dried spices)	0907		Pesticide residues ⁽⁴⁾ ⁽⁹⁾	10
	Curry leaves (Bergera/ Murraya koenigii) (Food – fresh, chilled, frozen or dried)	ex1211 90 86	10	Pesticide residues ⁽⁴⁾ ⁽¹⁰⁾	50
	Drumsticks (Moringa oleifera) (Food – fresh, chilled or frozen)	ex0709 99 90	10	Pesticide residues ⁽⁴⁾	20
		ex0710 80 95	75	Pesticide residues ⁽⁴⁾	20
	Ginger, saffron, turmeric (Curcuma), thyme, bay leaves, curry and other spices (Food – dried spices)	0910		Pesticide residues ⁽⁴⁾ ⁽⁹⁾	10
	Nutmeg, mace and cardamoms (Food – dried spices)	0908		Pesticide residues ⁽⁴⁾ ⁽⁹⁾	10
	Okra (Food – fresh, chilled or frozen)	ex0709 99 90	20	Pesticide residues ⁽⁴⁾ ⁽¹¹⁾	20
	Okra (Food – fresh, chilled or frozen)	ex0710 80 95	30	Pesticide residues ⁽⁴⁾ ⁽¹¹⁾	20
	Rice (Food)	1006		Aflatoxins and Ochratoxin A	5
	Rice (Food)	1006		Pesticide residues ⁽⁴⁾	5
	Seeds of anise, badian, fennel, coriander, cumin or caraway; juniper berries (Food – dried spices)	0909		Pesticide residues ⁽⁴⁾ ⁽⁹⁾	10
Iran (IR)	Melon seeds (Food)	1207 70		Aflatoxins	10
Kenya (KE)	Beans (Vigna spp., Phaseolus spp.) (Food – fresh or chilled)	0708 20		Pesticide residues ⁽⁴⁾	10
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾	10
		ex 0710 80 59	20	Pesticide residues ⁽⁴⁾	10
Cambodia (KH)	Chinese celery (Apium graveolens) (Food – fresh or chilled herb)	ex0709 40 00	20	Pesticide residues ⁽⁴⁾ ⁽¹²⁾	50
	Yardlong beans (Vigna unguiculata subsp. sesquipedalis) (Food – fresh, chilled or frozen)	ex0708 20 00	10	Pesticide residues ⁽⁴⁾ ⁽¹³⁾	50
		ex0710 22 00	10	Pesticide residues ⁽⁴⁾ ⁽¹³⁾	50
Lebanon (LB)	Turnips (Brassica rapa subsp. rapa) (Food – prepared or preserved by vinegar or acetic acid)	ex2001 90 97	11; 19	Rhodamine B	50
Lebanon (LB)	Turnips (Brassica rapa subsp. rapa) (Food – prepared or preserved by brine or citric acid, not frozen)	ex2005 99 80	93	Rhodamine B	50
Madagascar (MG)	Cow peas (Vigna unguiculata subspp.) (Food)	0713 35 00		Pesticide residues ⁽⁴⁾	10
	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
Malaysia (MY)	Jackfruit (Artocarpus heterophyllus) (Food – fresh)	ex0810 90 20	20	Pesticide residues ⁽⁴⁾	50
Nigeria (NG)	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	50
Pakistan (PK)	Rice (Food)	1006		Aflatoxins and Ochratoxin A	5
Pakistan (PK)	Rice (Food)	1006		Pesticide residues ⁽⁴⁾	5
Sierra Leone (SL)	Watermelon (egusi, Citrullus spp.) seeds and derived products (Food)	ex1207 70 00	10	Aflatoxins	50
		ex1208 90 00	10
		ex2008 99 99	50
Senegal (SN)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
Syria (SY)	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	10
	Tahini and halva from Sesamum seeds (Food)	ex 1704 90 99	12; 92	Salmonella ⁽²⁾	10
		ex 1806 20 95	13; 93
		ex 1806 90 50	10
		ex1806 90 60	11; 91
		ex2008 19 19	40
		ex2008 19 99	40
	Turnips (Brassica rapa subsp. rapa) (Food – prepared or preserved by vinegar or acetic acid)	ex2001 90 97	11; 19	Rhodamine B	50
	Turnips (Brassica rapa subsp. rapa) (Food – prepared or preserved by brine or citric acid, not frozen)	ex2005 99 80	93	Rhodamine B	50
Thailand (TH)	Food containing or consisting of betel leaves (Piper betle) (Food)	ex1404 90 00		Salmonella ⁽³⁾	10
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾ ⁽¹⁴⁾	50
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾ ⁽¹⁴⁾	50
Türkiye (TR)	Lemons (Citrus limon, Citrus limonum) (Food – fresh, chilled or dried)	0805 50 10		Pesticide residues ⁽⁴⁾ ⁽¹⁵⁾	20
	Mandarins (including tangerines and satsumas), clementines, wilkings and similar citrus hybrids (Food – fresh or dried)	0805 21		Pesticide residues ⁽⁴⁾	20
		0805 22
		0805 29
	Oranges (Food – fresh or dried)	0805 10		Pesticide residues ⁽⁴⁾	20
	Pomegranates (Food – fresh or chilled)	ex0810 90 75	30	Pesticide residues ⁽⁴⁾ ⁽¹⁶⁾	20
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾	20
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾	20
	Sweet Peppers (Capsicum annuum) (Food – fresh, chilled or frozen)	0709 60 10		Pesticide residues ⁽⁴⁾ ⁽¹⁷⁾	20
		0710 80 51		Pesticide residues ⁽⁴⁾ ⁽¹⁷⁾	20
	Unprocessed whole, ground, milled, cracked, chopped apricot kernels intended to be placed on the market for the final consumer⁽¹⁸⁾⁽¹⁹⁾ (Food)	ex1212 99 95	20	Cyanide	50
Uganda (UG)	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾	50
Uganda (UG)		ex0710 80 59	20	Pesticide residues ⁽⁴⁾	50
United States (US)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	10
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
Uzbekistan (UZ)	Dried apricots (Food)	0813 10 00		Sulphites ⁽²⁰⁾	50
Uzbekistan (UZ)	Apricots, otherwise prepared or preserved (Food)	2008 50		Sulphites ⁽²⁰⁾	50
Vietnam (VN)	Basil (holy, sweet) (Food – fresh or chilled herbs)	ex1211 90 86	20	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Coriander leaves (Food – fresh or chilled herbs)	ex0709 99 90	72	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Mint (Food – fresh or chilled herbs)	ex1211 90 86	30	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Okra (Food – fresh, chilled or frozen)	ex0709 99 90	20	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Okra (Food – fresh, chilled or frozen)	ex0710 80 95	30	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Parsley (Food – fresh or chilled herbs)	ex0709 99 90	40	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50
	Pitahaya (dragon fruit) (Food – fresh or chilled)	ex0810 90 20	10	Pesticide residues ⁽⁴⁾ ⁽²¹⁾	50

Rheoliad 2(5)

ATODLEN 2Yr Atodiad i’w roi yn lle Atodiad 2 i Reoliad Gweithredu’r Comisiwn (EU) 2019/1793

“ANNEX 2Food and feed from certain third countries subject to special conditions for the entry into Great Britain due to contamination risk by mycotoxins, including aflatoxins, pesticide residues, pentachlorophenol and dioxins and microbiological contamination

Table 1

Food and feed of non-animal origin referred to in Article 1(1)(b)(i)

Country of origin	Food and feed (intended use)	CN code ⁽¹⁾	TARIC sub-division	Hazard	Frequency of physical and identity checks (%)
⁽¹⁾ Where only certain products under any CN code are required to be examined, the CN code is marked “ex”.
⁽²⁾ The sampling and the analyses must be performed in accordance with the sampling procedures and the analytical reference methods set out in point 1(a) of Annex 3 to this Regulation.
⁽³⁾ The sampling and the analyses must be performed in accordance with the sampling procedures and the analytical reference methods set out in point 1(b) of Annex 3 to this Regulation.
⁽⁴⁾ Residues of at least those pesticides listed in the control programme adopted in accordance with Article 29(2) of Regulation (EC) No 396/2005 of the European Parliament and of the Council on maximum residue levels of pesticides in or on food and feed of plant and animal origin that can be analysed with multi-residue methods based on GC-MS and LC-MS (pesticides to be monitored in/on products of plant origin only).
⁽⁵⁾ Residues of dithiocarbamates (dithiocarbamates expressed as CS2, including maneb, mancozeb, metiram, propineb, thiram and ziram) and metrafenone.
⁽⁶⁾ The analytical report referred to in Article 10(3) of this Regulation must be issued by a laboratory accredited for the analysis of PCP in food and feed in accordance with BS EN ISO/IEC 17025:2017 “General requirements for the competence of testing and calibration laboratories” (published by the British Standards Institution on 30 June 2018 (ISBN 978 0 539 01414 3), and available from the British Standards Institution at https://knowledge.bsigroup.com). The analytical report must indicate: (a) the results of sampling and analysis for the presence of PCP, performed by the competent authorities of the country of origin or of the country where the consignment is consigned from if that country is different from the country of origin; (b) the measurement uncertainty of the analytical result; (c) the limit of detection (LOD) of the analytical method; (d) the limit of quantification (LOQ) of the analytical method. The extraction before analysis must be performed with an acidified solvent. The analysis must be carried out according to the modified version of the QuEChERS method or according to an equally reliable method. The modified version of the QuEChERS method is set out in the document “Analytical Quality Control and Method Validation Procedures for Pesticide Residues Analysis in Food and Feed” (SANTE 2017/11813), implemented on 1 January 2020 and available at https://www.eurl-pesticides.eu/userfiles/file/EurlALL/AqcGuidance_SANTE_2019_12682.pdf.
⁽⁷⁾ Residues of Carbofuran.
⁽⁸⁾ Residues of Ethylene Oxide (sum of ethylene oxide and 2-chloro-ethanol, expressed as ethylene oxide).
Argentina (AR)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	5
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
Azerbaijan (AZ)	Hazelnuts (Corylus spp.), in shell (Food)	0802 21 00		Aflatoxins	20
	Hazelnuts (Corylus spp.), shelled (Food)	0802 22 00
	Mixtures of nuts or dried fruits containing hazelnuts (Food)	ex0813 50 39	70
		ex0813 50 91	70
		ex0813 50 99	70
	Hazelnut paste (Food)	ex2007 10 10	70
		ex2007 10 99	40
		ex2007 99 39	05; 06
		ex2007 99 50	33
		ex2007 99 97	23
	Hazelnuts, otherwise prepared or preserved, including mixtures (Food)	ex2008 19 12	30
		ex2008 19 19	30
		ex2008 19 92	30
		ex2008 19 95	20
		ex2008 19 99	30
		ex2008 97 12	15
		ex2008 97 14	15
		ex2008 97 16	15
		ex2008 97 18	15
		ex2008 97 32	15
		ex2008 97 34	15
		ex2008 97 36	15
		ex2008 97 38	15
		ex2008 97 51	15
		ex2008 97 59	15
		ex2008 97 72	15
		ex2008 97 74	15
		ex2008 97 76	15
		ex2008 97 78	15
		ex2008 97 92	15
		ex2008 97 93	15
		ex2008 97 94	15
		ex2008 97 96	15
		ex2008 97 97	15
		ex2008 97 98	15
	Flour, meal and powder of hazelnuts (Food)	ex1106 30 90	40
	Hazelnut oil (Food)	ex1515 90 99	20
Bangladesh (BD)	Food containing or consisting of betel leaves (Piper betle) (Food)	ex1404 90 00		Salmonella ⁽²⁾	50
Brazil (BR)	Brazil nuts, in shell (Food)	0801 21 00		Aflatoxins	50
	Mixtures of nuts or dried fruits containing Brazil nuts in shell (Food)	ex0813 50 31	20
		ex0813 50 39	20
		ex0813 50 91	20
		ex0813 50 99	20
China (CN)	Enoki Mushrooms (Food)	ex0709 59 00		Listeria	20
Egypt (EG)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	20
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
	Vine leaves (Food)	ex2008 99 99	11; 19	Pesticide residues ⁽⁴⁾ ⁽⁵⁾	20
Ethiopia (ET)	Ginger, saffron, turmeric (Curcuma), thyme, bay leaves, curry and other spices (Food – dried spices)	0910		Aflatoxins	50
	Pepper of the genus Piper, dried or crushed or ground fruit of the genus Capsicum or of the genus Pimenta (Food – dried spices)	0904		Aflatoxins	50
	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	50
Ghana (GH)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
The Gambia (GM)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
Indonesia (ID)	Nutmeg (Myristica fragrans) (Food – dried spices)	0908 11 00		Aflatoxins	10
Indonesia (ID)	Nutmeg (Myristica fragrans) (Food – dried spices)	0908 12 00		Aflatoxins	10
India (IN)	Food containing or consisting of betel leaves (Piper betle) (Food)	ex1404 90 00		Salmonella ⁽³⁾	10
	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Groundnut flours and meals (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
	Guar gum (Food and feed)	ex1302 32 90		Pentachlorophenol and dioxins⁽⁶⁾	5
	Nutmeg (Myristica fragrans) (Food – dried spices)	0908 11 00		Aflatoxins	20
	Nutmeg (Myristica fragrans) (Food – dried spices)	0908 12 00		Aflatoxins	20
	Peppers of the genus Capsicum (sweet or other than sweet) (Food – dried, roasted, crushed or ground)	0904 21 10		Aflatoxins	20
		ex0904 22 00	11; 19
		ex0904 21 90	20
		ex2005 99 10	10; 90
		ex2005 99 80	94
	Peppers of the genus Capsicum (sweet or other than sweet) (Food – dried, roasted, crushed or ground)	0904		Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
		ex2005 99 10	10; 90
		ex2005 99 80	94
	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾ ⁽⁷⁾	20
	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	20
	Sesamum seeds (Food)	1207 40 90		Pesticides residues ⁽⁴⁾ ⁽⁸⁾	50
Iran (IR)	Pistachios, in shell (Food)	0802 51 00		Aflatoxins	50
	Pistachios, shelled (Food)	0802 52 00
	Mixtures of nuts or dried fruits containing pistachios (Food)	ex0813 50 39	60
		ex0813 50 91	60
		ex0813 50 99	60
	Pistachio paste (Food)	ex2007 10 10	60
		ex2007 10 99	30
		ex2007 99 39	03; 04
		ex2007 99 50	32
		ex2007 99 97	22
	Pistachios, prepared or preserved, including mixtures (Food)	ex2008 19 13	20
		ex2008 19 93	20
		ex2008 97 12	19
		ex2008 97 14	19
		ex2008 97 16	19
		ex2008 97 18	19
		ex2008 97 32	19
		ex2008 97 34	19
		ex2008 97 36	19
		ex2008 97 38	19
		ex2008 97 51	19
		ex2008 97 59	19
		ex2008 97 72	19
		ex2008 97 74	19
		ex2008 97 76	19
		ex2008 97 78	19
		ex2008 97 92	19
		ex2008 97 93	19
		ex2008 97 94	19
		ex2008 97 96	19
		ex2008 97 97	19
		ex2008 97 98	19
	Flour, meal and powder of pistachios (Food)	ex1106 30 90	50
South Korea (KR)	Enoki mushrooms (Food)	ex0709 59 00		Listeria	20
Sri Lanka (LK)	Peppers of the genus Capsicum (sweet or other than sweet) (Food – dried, roasted, crushed or ground)	0904 21 10		Aflatoxins	50
		ex0904 21 90	20
		ex0904 22 00	11; 19
		ex2005 99 10	10; 90
		ex2005 99 80	94
Nigeria (NG)	Watermelon (egusi, Citrullus spp.) seeds and derived products (Food)	ex1207 70 00	10	Aflatoxins	50
		ex1208 90 00	10
		ex2008 99 99	50
Pakistan (PK)	Peppers of the genus Capsicum (other than sweet) (Food – fresh, chilled or frozen)	ex0709 60 99	20	Pesticide residues ⁽⁴⁾	20
		ex0710 80 59	20	Pesticide residues ⁽⁴⁾	20
	Spice mixes (Food)	0910 91 10		Aflatoxins	10
	Spice mixes (Food)	0910 91 90		Aflatoxins	10
Sudan (SD)	Groundnuts (peanuts), in shell (Food and feed)	1202 41 00		Aflatoxins	50
	Groundnuts (peanuts), shelled (Food and feed)	1202 42 00
	Peanut butter (Food and feed)	2008 11 10
	Groundnuts (peanuts), otherwise prepared or preserved (Food and feed)	2008 11 91
		2008 11 96
		2008 11 98
	Blawd a phrydau bwyd cnadaear (Food and feed)	ex1208 90 00	20
	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil (Food and feed)	2305 00 00
	Groundnuts paste (Food and feed)	ex2007 10 10	80
		ex2007 10 99	50
		ex2007 99 39	07; 08
	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	50
Türkiye (TR)	Dried figs (Food)	0804 20 90		Aflatoxins	20
	Mixtures of nuts or dried fruits containing figs (Food)	ex0813 50 99	50
	Dried fig paste (Food)	ex2007 10 10	50
		ex2007 10 99	20
		ex2007 99 39	01; 02
		ex2007 99 50	31
		ex2007 99 97	21
	Dried figs, prepared or preserved, including mixtures (Food)	ex2008 97 12	11
		ex2008 97 14	11
		ex2008 97 16	11
		ex2008 97 18	11
		ex2008 97 32	11
		ex2008 97 34	11
		ex2008 97 36	11
		ex2008 97 38	11
		ex2008 97 51	11
		ex2008 97 59	11
		ex2008 97 72	11
		ex2008 97 74	11
		ex2008 97 76	11
		ex2008 97 78	11
		ex2008 97 92	11
		ex2008 97 93	11
		ex2008 97 94	11
		ex2008 97 96	11
		ex2008 97 97	11
		ex2008 97 98	11
		ex2008 99 28	10
		ex2008 99 34	10
		ex2008 99 37	10
		ex2008 99 40	10
		ex2008 99 49	60
		ex2008 99 67	95
		ex2008 99 99	60
	Flour, meal or powder of dried figs (Food)	ex1106 30 90	60
	Pistachios, in shell (Food)	0802 51 00		Aflatoxins	50
	Pistachios, shelled (Food)	0802 52 00
	Mixtures of nuts or dried fruits containing pistachios (Food)	ex0813 50 39	60
		ex0813 50 91	60
		ex0813 50 99	60
	Pistachio paste (Food)	ex2007 10 10	60
		ex2007 10 99	30
		ex2007 99 39	03; 04
		ex2007 99 50	32
		ex2007 99 97	22
	Pistachios, prepared or preserved, including mixtures (Food)	ex2008 19 13	20
		ex2008 19 93	20
		ex2008 97 12	19
		ex2008 97 14	19
		ex2008 97 16	19
		ex2008 97 18	19
		ex2008 97 32	19
		ex2008 97 34	19
		ex2008 97 36	19
		ex2008 97 38	19
		ex2008 97 51	19
		ex2008 97 59	19
		ex2008 97 72	19
		ex2008 97 74	19
		ex2008 97 76	19
		ex2008 97 78	19
		ex2008 97 92	19
		ex2008 97 93	19
		ex2008 97 94	19
ex2008 97 96		19
ex2008 97 97		19
ex2008 97 98		19
Flour, meal and powder of pistachios (Food)	ex1106 30 90	50
Vine leaves (Food)	ex2008 99 99	11; 19	Pesticide residues ⁽⁴⁾ ⁽⁵⁾	50
Uganda (UG)	Sesamum seeds (Food)	1207 40 90		Salmonella ⁽²⁾	20

Table 2

Compound food referred to in Article 1(1)(b)(ii)

Compound food containing any of the individual products listed in Table 1 of this Annex due to risk of contamination by aflatoxins in a quantity above 20% of either a single product or as the sum of products listed.

CN Code ⁽¹⁾	Description
⁽¹⁾ Where only certain products under any CN code are required to be examined, the CN code is marked “ex”.
⁽²⁾ Mixtures of two or more of the products of different headings are to be classified in heading 0910.”
ex1704 90	Sugar confectionery (including white chocolate), not containing cocoa, other than chewing gum, whether or not sugar-coated.
ex1806	Chocolate and other food preparations containing cocoa.
ex1905	Bread, pastry, cakes, biscuits and other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products.
0910 91	Mixtures of spices ⁽²⁾.

Rheoliad 2(6)

ATODLEN 3Atodiad 3a i’w fewnosod yn Rheoliad Gweithredu’r Comisiwn (EU) 2019/1793

“ANNEX 3aSampling procedure and analytical reference method for the control of presence of Listeria in food

Sampling procedure and analytical reference method for the control of presence of Listeria in food, referred to in Article 3(ea)

Analytical reference method ⁽¹⁾	Weight of consignment	Number of sample units (n)	Sampling procedures	Analytical result required for each sample unit of the same consignment
⁽¹⁾ The listed method must be used, or a method validated against it in accordance with the protocol set out in BS EN ISO 16140-2:2016 “Microbiology of the food chain. Method validation - Protocol for the validation of alternative (proprietary) methods against a reference method”. BS EN ISO 16140-2:2016 was published by the British Standards Institution on 31 July 2016 (ISBN 978 0 580 69940 5). Available from the British Standards Institution https://knowledge.bsigroup.com.
⁽²⁾ Under reference BS EN ISO 11290-1:2017 “Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Detection method”. Published by the British Standards Institution on 31 August 2017 (ISBN 978 0 580 77715 8). Available from the British Standards Institution https://knowledge.bsigroup.com.”
BS EN ISO 11290-1:2017⁽²⁾	Any weight	5	n sample units are collected of a minimum of 100 g each. If batches are identified in the CHED, the sample units must be collected from the different batches randomly chosen from the consignment. If batches cannot be identified, the sample units are collected randomly from the consignment. Pooling of sample units is not allowed. Each sample unit must be tested separately.	No detection of Listeria in 25g

(1)

EUR 2005/396, a ddiwygiwyd gan O.S. 2019/557. Diwygiwyd O.S. 2019/557 gan O.S. 2020/1376.

(2)

EUR 2004/852, a ddiwygiwyd gan O.S. 2019/642; mae offerynnau diwygio eraill ond nid yw’r un ohonynt yn berthnasol.