Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991

PESTICIDES (MAXIMUM RESIDUE LEVELS IN FOOD) (JERSEY) ORDER 1991 Revised Edition 01.880.60 Showing the law as at 1 January 2006 This is a revised edition of the law Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Arrangement Revised Edition – 1 January 2006 Page - 3 01.880.60 PESTICIDES (MAXIMUM RESIDUE LEVELS IN FOOD) (JERSEY) ORDER 1991 Arrangement Article 1 Interpretation ................................................................................................... 5 2 Maximum residue levels ................................................................................. 5 3 Seizure or disposal of food .............................................................................. 6 4 Sampling ......................................................................................................... 6 5 Citation ............................................................................................................ 6 SCHEDULE 1 7 SCHEDULE 2 9 SCHEDULE 3 14 Supporting Documents ENDNOTES 18 Table of Legislation History ......................................................................................... 18 Table of Renumbered Provisions .................................................................................. 18 Table of Endnote References ........................................................................................ 18 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Article 1 Revised Edition – 1 January 2006 Page - 5 01.880.60 PESTICIDES (MAXIMUM RESIDUE LEVELS IN FOOD) (JERSEY) ORDER 19911 THE ECONOMIC DEVELOPMENT COMMITTEE, in pursuance of Articles 4 and 17 of the Pesticides (Jersey) Law 1991,2 orders as follows – Commencement [see endnotes] 1 Interpretation (1) In this Order, unless the context otherwise requires – “food” includes cereals intended for human consumption listed in Schedules 1 and 2; “Guide to Codex Recommendations Concerning Pesticide Residues” means the Codex Alimentarius Commission documents CAC PR5 1984 and CAC PR6 1984 of the Food and Agriculture Organisation of the United Nations and the World Health Organisation joint Food Standards Programme; “maximum residue level” in the case of any food, in relation to any pesticide used in connection therewith, means the figure obtained at the point in Schedule 1 or 2 where a line drawn vertically from the reference to the pesticide intersects with a line drawn horizontally from the reference to that food; “pesticide” means a pesticide specified in Schedule 1, 2 or 3; “residue” in relation to a pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 opposite the entry of that pesticide in column 1 of that Schedule. (2) Any reference in a Schedule to a food, figure or pesticide includes any qualifying words relating to that food, figure or pesticide in that Schedule. 2 Maximum residue levels No person may leave, or cause to be left – Article 3 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 6 Revised Edition – 1 January 2006 01.880.60 (a) in any food specified in Schedule 1; or (b) in any food specified in Schedule 2, a level of residue exceeding any maximum residue level applicable to such food specified in that Schedule. 3 Seizure or disposal of food If any food has in it a residue level in excess of any maximum residue level relating to that food, the Minister shall have power – (a) to seize or dispose of the consignment containing that food or any part of it, or to require that some other person shall dispose of it; or (b) to direct some other person to take such remedial action as appears to the Minister to be necessary. 4 Sampling The level of residue in a food shall be determined as far as practicable in accordance with the procedures laid down in Parts 5 and 6 of the Guide to Codex Recommendations Concerning Pesticide Residues. 5 Citation This Order may be cited as the Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991. Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 1 Revised Edition – 1 January 2006 Page - 7 01.880.60 SCHEDULE 1 (Article 2(a)) Group to which food belongs Food Pesticides A ld r in & D ie ld r in C a p ta fo l C a r b a r y l C a r b o n D is u lp h id e C a r b o n T e tr a c h lo r id e C h lo r d a n e D D T D ia z in o n 1 ,2 D ib r o m o e th a n e D ic h lo r v o s E n d o su lf a n E n d r in H e x a c h lo r o b e n z e n e (H C B ) H e x a c h lo r o c y c lo h e x a n e (H C H ) α β γ Cereals Wheat 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 Rye 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 0.1 Barley 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 0.1 Oats 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 0.1 Maize 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.2 0.01 0.01 0.02 0.1 Rice 1 0.01 0.05* 1 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 0.1 Other Cereals 2 0.01 0.05* 0.5 0.1 0.1 0.02 0.05 0.05 0.05* 2 0.1 0.01 0.01 0.02 0.1 Products of Animal Origin Meat, Fat and Preparations of Meat 3 0.2 0.05 1 0.05 0.2 0.2 0.1 2 4 , 1 5 Milk 6 0.006 0.002 0.04 0.0008 0.01 0.004 0.003 0.008 Dairy Produce 7 (>2% Fat) 0.15 0.05 1 0.02 0.25 0.1 0.075 0.2 1 Paddy rice. 2 Other cereals do not include rice. 3 Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff, and the MRL is 1/10 of the value given in the table, but must be no less that 0.01 mg/kg. 4 Sheepmeat only. 5 All meat except sheepmeat. 6 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk 7 For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply: if the fat content is less that 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. SCHEDULE 1 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 8 Revised Edition – 1 January 2006 01.880.60 Group to which food belongs Food Pesticides H e p ta c h lo r H y d r o g e n C y a n id e H y d r o g e n P h o sp h id e In o r g a n ic B r o m id e M a la th io n M e th y l B r o m id e P h o sp h a m id o n P y r e th r in s T r ic h lo r fo n Cereals Wheat 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Rye 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Barley 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Oats 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Maize 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Rice 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Other Cereals 0.01 15 0.1 50 8 0.1 0.05 3 0.1 Products of Animal Origin Meat, Fat and Preparations of Meat 0.2 Milk 0.004 Dairy Produce (>2% Fat) 0.1 UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food KEY: * Level at or about the limit of determination Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 2 Revised Edition – 1 January 2006 Page - 9 01.880.60 SCHEDULE 2 (Article 2(b)) Group to which food belongs Food Pesticides A ld r in & D ie ld r in 2 A m in o b u ta n e A m in o tr ia z o le (A m it r o le ) A z in p h o s m e th y l B it e r ta n o l C a p ta fo l C a p ta n C a r b a r y l C a r b e n d a z im C a r b o p h e n o th io n C h lo r d a n e C h lo r fe n v in p h o s C h lo r p y r if o s m e th y l Cereals Wheat 0.5 10 Rye 0.5 10 Barley 0.5 10 Oats 0.5 10 Maize 10 Rice 8 Other Cereals 9 10 Products of Animal Origin Meat, Fat and Preparations of Meat 10 0.2 0.05 Milk 11 0.1* 0.008 0.01 Dairy Produce 12 (>2% Fat) Eggs 13 0.1 0.1* 0.02 0.05 Citrus Fruit Oranges 0.05 5 0.05* 2 0.05* 0.1 7 10 2 0.02* 1 Other Citrus 0.05 5 0.05* 2 0.05* 0.1 7 10 2 0.02* 1 Pome Fruit Apples 0.05 0.05* 1 1 0.05* 3 5 5 1 0.02* 0.05 Pears 0.05 0.05* 1 1 0.05* 3 5 5 1 0.02* 0.05 Stone Fruit Peaches and Nectarines 0.05 0.05* 4 1 0.05 2 10 10 1 0.02* 0.05 Plums 0.05 0.05* 1 1 0.05 2 10 2 1 0.02* 0.05 Berries, Small Fruit and Soft Fruit Grapes 0.05 0.05* 2 0.05* 3 5 10 0.02* 0.05 Strawberries 0.05 0.05* 1 0.05* 3 7 5 0.02* 0.05 Raspberries 0.05 0.05* 1 0.05* 3 10 5 0.02* 0.05 Blackcurrants 0.05 0.05* 1 0.05* 3 10 5 0.02* 0.05 Assorted Bananas 0.05 0.05* 1 0.5 0.05* 0.1 5 1 0.02* 0.5 8 Paddy rice. 9 Other cereals do not include rice. 10 Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff, and the MRL is 1/10 of the value given in the table, but must be no less that 0.01 mg/kg. 11 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 12 For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply: if the fat content is less that 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. 13 Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 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file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 SCHEDULE 2 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 10 Revised Edition – 1 January 2006 01.880.60 Group to which food belongs Food Pesticides A ld r in & D ie ld r in 2 A m in o b u ta n e A m in o tr ia z o le (A m it r o le ) A z in p h o s m e th y l B it e r ta n o l C a p ta fo l C a p ta n C a r b a r y l C a r b e n d a z im C a r b o p h e n o th io n C h lo r d a n e C h lo r fe n v in p h o s C h lo r p y r if o s m e th y l Fruit Roots and Tuber Vegetables Potatoes 0.05 50 0.05* 0.2 0.05* 0.1 0.2 3 0.02* 0.5 Carrots 0.05 0.05* 0.5 0.05* 0.1 2 0.02* 0.5 Turnips 0.05 0.05* 0.5 0.05* 0.1 1 0.02* 0.5 Swedes 0.05 0.05* 0.5 0.05* 0.1 2 0.02* 0.5 Bulb Vegetables Onions 0.05 0.05* 0.5 0.05* 0.1 1 2 0.02* 0.5 Fruiting Vegetables Tomatoes 0.05 0.05* 0.5 0.05* 3 5 5 0.02* 0.1 Cucumbers 0.05 0.05* 0.5 0.05* 0.1 3 0.5 0.02* 0.1 Brassica Vegetables Cabbage 0.05 0.05* 0.5 0.05* 0.1 5 0.02* 0.1 Cauliflowers 0.05 0.05* 0.5 0.05* 0.1 1 0.5 0.02* 0.1 Brussels Sprouts 0.05 0.05* 1 0.05* 0.1 1 0.5 0.5 0.02* 0.1 Legume Vegetables Beans 0.5 0.05* 0.5 0.05* 2 5 0.02* 0.1 Peas 0.5 0.05* 0.5 0.05* 2 5 0.02* 0.1 Stem Vegetables Celery 0.5 0.05* 2 0.05* 0.1 3 2 0.02* 0.5 Leeks 0.5 0.05* 0.5 0.05* 2 1 0.02* 0.1 Leaf Vegetables Lettuce 0.05 0.05* 0.5 0.05* 2 10 5 0.02* 0.1 Fungi Mushrooms 0.05 0.05* 0.05* 0.1 1 1 0.02* 0.05 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 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file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 2 Revised Edition – 1 January 2006 Page - 11 01.880.60 Group to which food belongs Food Pesticides D D T D ia z in o n 1 ,2 D ib r o m o e th a n e D ic h lo fl u a n id D ic h lo r v o s D ic o fo l D if lu b e n z u r o n D im e th ip in D im e th o a te D it h io c a r b a m a te s E n d o su lf a n E n d r in E th io n Cereals Wheat Rye Barley Oats Maize Rice Other Cereals Products of Animal Origin Meat, Fat and Preparations of Meat 0.7 0.05 0.05* Milk 0.02 0.02 0.05* Dairy Produce (>2% Fat) Eggs 0.5 0.05* 0.05* 0.2 Citrus Fruit Oranges 1 0.5 0.01 5 0.1 5 1 2 2 0.02 2 Other Citrus 1 0.5 0.01 5 0.1 5 1 2 2 0.02 2 Pome Fruit Apples 0.1 0.5 0.01 5 0.1 5 1 1 3 2 0.02 0.5 Pears 0.1 0.5 0.01 5 0.1 5 1 1 3 2 0.02 0.5 Stone Fruit Peaches and Nectarines 0.1 0.5 0.01 5 0.1 5 2 3 2 0.02 0.5 Plums 0.1 0.5 0.01 5 0.1 5 1 2 1 2 0.02 0.5 Berries, Small Fruit and Soft Fruit Grapes 0.1 0.5 0.01 15 0.1 5 1 5 2 0.02 0.5 Strawberries 0.1 0.5 0.01 10 0.1 5 1 3 2 0.02 0.1 Raspberries 0.1 0.5 0.01 15 0.1 5 1 5 2 0.02 0.1 Blackcurrants 0.1 0.5 0.01 15 0.1 5 2 5 2 0.02 0.1 Assorted Fruit Bananas 1 0.5 0.01 5 0.1 5 1 1 2 0.02 0.1 Roots and Tuber Vegetables Potatoes 0.1 0.5 0.01 0.1 0.5 5 0.1* 0.05 0.1 0.2 0.02 Carrots 0.1 0.5 0.01 5 0.5 5 1 0.5 0.2 0.02 0.1 Turnips 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 Swedes 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 Bulb Vegetables Onions 0.1 0.5 0.01 5 0.5 5 1 1 0.02 0.1 Fruiting Vegetables Tomatoes 0.1 0.5 0.01 5 0.5 1 1 1 3 2 0.02 0.1 Cucumbers 0.1 0.5 0.01 5 0.5 2 2 0.5 2 0.02 0.1 Brassica Vegetables Cabbage 0.1 0.5 0.01 5 0.5 5 1 2 2 0.02 0.1 Cauliflowers 0.1 0.5 0.01 5 0.5 5 2 2 0.02 0.1 Brussels Sprouts 0.1 0.5 0.01 5 0.5 5 1 2 2 0.02 0.1 Legume Vegetables Beans 0.1 0.5 0.01 5 0.5 5 2 0.5 2 0.02 0.1 Peas 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 Stem Vegetables Celery 0.1 0.5 0.01 0.5 5 1 2 0.02 0.1 Leeks 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 Leaf Vegetables Lettuce 0.1 0.5 0.01 10 1 5 2 0.02 0.1 Fungi Mushrooms 0.1 0.5 0.01 0.5 5 0.1 1 0.02 0.1 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns010%23RANGE!sfns010 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns011%23RANGE!sfns011 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns013%23RANGE!sfns013 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns014%23RANGE!sfns014 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns014%23RANGE!sfns014 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns015%23RANGE!sfns015 SCHEDULE 2 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 12 Revised Edition – 1 January 2006 01.880.60 Group to which food belongs Food Pesticides E tr im fo s F e n it r o th io n F lu a z if o p F lu r o c h lo r id o n e H a lo x y fo p H e x a c h lo r o b e n z e n e (H C B ) H e x a c h lo r o c y c lo h e x a n e (H C H ) γ H e p ta c h lo r Im a z a li l In o r g a n ic B r o m id e Io x y n il Ip r o d io n e M a la th io n Cereals Wheat 10 10 Rye 10 10 Barley 10 10 Oats 10 10 Maize 10 10 Rice Other Cereals 10 10 Products of Animal Origin Meat, Fat and Preparations of Meat Milk Dairy Produce (>2% Fat) Eggs 1 0.1 0.05 Citrus Fruit Oranges 2 1 0.01 5/0.1 14 30 2 Other Citrus 2 1 0.01 5/0.1 15 30 2 Pome Fruit Apples 0.5 0.05* 1 0.01* 20 10 0.5 Pears 0.5 0.05* 1 0.01* 20 10 0.5 Stone Fruit Peaches and Nectarines 0.5 1 0.01* 20 10 0.5 Plums 0.5 1 0.01* 20 10 0.5 Berries, Small Fruit and Soft Fruit Grapes 0.5 0.5 0.01* 20 10 0.5 Strawberries 0.5 3 0.01* 30 10 0.5 Raspberries 0.5 3 0.01* 20 5 0.5 Blackcurrants 0.5 3 0.01* 20 5 0.5 Assorted Fruit Bananas 0.5 1 0.01* 20 0.5 Roots and Tuber Vegetables Potatoes 0.05* 0.1 0.01* 0.05* 0.05 0.5 Carrots 0.5 0.01* 0.2 0.2 0.5 Turnips 0.5 0.01* 1 0.05 0.5 Swedes 0.5 0.01* 1 0.05 0.5 Bulb Vegetables Onions 0.5 0.01* 1 0.05 0.1 0.1 3 Fruiting Vegetables Tomatoes 0.5 2 0.02 75 5 3 Cucumbers 0.5 1 0.05 50 5 3 Brassica Vegetables Cabbage 0.5 2 0.05 100 3 Cauliflowers 0.5 2 0.05 3 Brussels Sprouts 0.5 2 0.05 3 Legume Vegetables Beans 0.5 1 0.05 3 Peas 0.5 0.1 0.05 3 Stem Vegetables Celery 0.5 1 0.05 3 Leeks 0.5 1 0.05 3 Leaf Vegetables Lettuce 0.5 2 0.05 3 Fungi Mushrooms 0.5 1 0.05 3 14 Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel 15 Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns010%23RANGE!sfns010 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns011%23RANGE!sfns011 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns013%23RANGE!sfns013 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns014%23RANGE!sfns014 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns014%23RANGE!sfns014 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns015%23RANGE!sfns015 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 2 Revised Edition – 1 January 2006 Page - 13 01.880.60 Group to which food belongs Food Pesticides M e r c u r y C o m p o u n d s M e th a c r if o s M e v in p h o s O m e th o a te P a r a th io n P a r a th io n m e th y l P h o sa lo n e P ir im ip h o s m e th y l Q u in to z e n e T e c n a z e n e T h ia b e n d a z o le T r ia z o p h o s 2 ,4 ,5 T V in c lo z o li n Cereals Wheat 0.02 10 10 Rye 0.02 10 10 Barley 0.02 10 10 Oats 0.02 10 10 Maize 0.02 10 10 Rice Other Cereals 0.02 10 10 Products of Animal Origin Meat, Fat and Preparations of Meat Milk Dairy Produce (>2% Fat) Eggs Citrus Fruit Oranges 0.2 1 1 0.2 1 0.5 0.05 Other Citrus 0.2 1 1 0.2 1 0.5 0.05 Pome Fruit Apples 0.02 0.2 1 2 0.05 1 Pears 0.02 0.2 1 2 0.05 1 Stone Fruit Peaches and Nectarines 0.5 1 2 0.05 5 Plums 0.5 1 1 0.05 Berries, Small Fruit and Soft Fruit Grapes 0.1 1 1 0.05 5 Strawberries 0.1 1 1 0.05 10 Raspberries 0.1 1 1 0.05 5 Blackcurrants 0.1 1 1 0.05 5 Assorted Fruit Bananas 0.2 1 1 1 0.05 Roots and Tuber Vegetables Potatoes 0.02 0.1 0.05 0.1* 0.2 5 0.05* 0.05 0.1 Carrots 0.02 0.1 0.2 0.1 0.1 0.05 Turnips 0.02 0.1 0.2 0.1 0.05 Swedes 0.02 0.1 2 0.1 0.05 Bulb Vegetables Onions 0.02 0.1 0.1 1 0.05* 0.05 1 Fruiting Vegetables Tomatoes 0.02 0.1 1 1 0.1 0.05 3 Cucumbers 0.02 0.1 0.2 1 0.05 1 Brassica Vegetables Cabbage 0.02 0.1 0.2 1 0.02 0.1 0.05 1 Cauliflowers 0.02 0.1 0.2 1 0.02 0.05 1 Brussels Sprouts 0.02 0.1 0.2 1 0.1 0.05 Legume Vegetables Beans 0.1 0.2 1 0.01 0.05 2 Peas 0.1 0.2 1 0.05 1 Stem Vegetables Celery 0.02 0.1 0.2 1 0.05 5 Leeks 0.02 0.1 2 1 0.05 Leaf Vegetables Lettuce 0.02 0.5 0.2 1 3 2 0.05 5 Fungi Mushrooms 0.02 0.1 0.2 1 0.05 UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food KEY: * Level at or about the limit of determination file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns010%23RANGE!sfns010 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns011%23RANGE!sfns011 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns012%23RANGE!sfns012 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns013%23RANGE!sfns013 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns014%23RANGE!sfns014 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns015%23RANGE!sfns015 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 file:///C:/Documents%20and%20Settings/Neil%20Adsett/Desktop/Schedule%202.xls%23RANGE!sfns009%23RANGE!sfns009 SCHEDULE 3 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 14 Revised Edition – 1 January 2006 01.880.60 SCHEDULE 3 (Article 1(1)) (1) (2) Pesticides Residues Aldrin and Dieldrin singly or combined, expressed as dieldrin (HEOD) 2 – Aminobutane 2 – aminobutane Aminotriazole aminotriazole Azinphos – methyl sum of azinphos – methyl and azinphos – ethyl Bitertanol bitertanol Captafol captafol Captan sum of captan and folpet Carbaryl carbaryl Carbendazim carbendazim (from use of benomyl, thiophanate – methyl and carbendazim) Carbon disulphide carbon disulphide Carbon tetrachloride carbon tetrachloride Carbophenothion sum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion Chlordane (1) for products of animal origin; sum of cis – and trans – isomers and oxychlordane expressed as chlordane; (2) for cereals, fruit and vegetables; sum of cis – and trans – isomers expressed as chlordane Chlorfenvinphos sum of E – and Z – isomers of chlorfenvinphos Chlorpyrifos – methyl Chlorpyrifos – methyl DDT sum of pp’ – DDT, op’ – DDT, pp’ – TDE and pp’ – DDE expressed as DDT Diazinon diazinon Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 3 Revised Edition – 1 January 2006 Page - 15 01.880.60 (1) (2) Pesticides Residues 1,2 – Dibromoethane 1,2 – dibromoethane Dichlofluanid dichlofluanid Dichlorvos dichlorvos Dicofol dicofol Diflubenzuron diflubenzuron Dimethipin dimethipin Dimethoate dimethoate Dithiocarbamates alkylenebisdithiocarbamates and alkylthiuramdisulphides and dialkyldithiocarbamates determined and expressed as carbon disulphide (CS2) Endosulfan sum of alpha – and beta – isomers and of endosulfan sulphate, expressed as endosulfan Endrin endrin Ethion ethion Etrimfos sum of etrimfos, its oxygen analogue and 6 – ethoxy – 2 – ethyl – 4 – hydroxypyrimidine Fenitrothion fenitrothion Fluazifop fluazifop and esters (including conjugates) of fluazifop, expressed as free acid Flurochloridone flurochloridone Haloxyfop haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid Hexachlorobenzene (HCB) hexachlorobenzene Hexachlorocyclohexane (HCH) hexachlorocyclohexane Alpha-isomer beta-isomer gamma-isomer Heptachlor sum of heptachlor and heptachlor SCHEDULE 3 Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 16 Revised Edition – 1 January 2006 01.880.60 (1) (2) Pesticides Residues epoxide, expressed as heptachlor Hydrogen cyanide cyanides expressed as hydrogen cyanide Hydrogen phosphide phosphides expressed as hydrogen phosphide Imazalil imazalil Inorganic bromide determined and expressed as total bromine from all sources Ioxynil ioxynil Iprodione sum of iprodione and all metabolites containing 3,5 – dichloroaniline moiety, expressed as iprodione Malathion sum of malathion and malaoxon, expressed as malathion Mercury compounds determined as total mercury and expressed as mercury Methacrifos methacrifos Methyl bromide bromomethane Mevinphos sum of cis – and trans – mevinphos Omethoate omethoate (from use of formothion, dimethoate and omethoate) Parathion parathion Parathion-methyl parathion-methyl Phosalone phosalone Phosphamidon sum of phosphamidon (E – and Z – isomers) and N – desethylphosphamidon (E – and Z – isomers) expressed as phosphamidon Pirimiphos-methyl pirimiphos-methyl Pyrethrins sum of pyrethrins I and II, cinerins I and II, jasmolins I and II Quintozene sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene Tecnazene tecnazene Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 SCHEDULE 3 Revised Edition – 1 January 2006 Page - 17 01.880.60 (1) (2) Pesticides Residues Thiabendazole thiabendazole Triazophos triazophos Trichlorfon trichlorfon 2,4,5 – T 2,4,5 – T Vinclozolin sum of vinclozolin and all metabolites containing 3,5 – dichloroaniline moiety, expressed as vinclozolin Endnotes Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 Page - 18 Revised Edition – 1 January 2006 01.880.60 ENDNOTES Table of Legislation History Legislation Year and No Commencement Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991 R&O.8275 1 October 1991 States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005 R&O.132/2005 9 December 2005 Table of Renumbered Provisions Original Current 1 (3) spent, omitted from this revised edition Table of Endnote References 1 This Order has been amended by the States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005. The amendments replace all references to a Committee of the States of Jersey with a reference to a Minister of the States of Jersey, and remove and add defined terms appropriately, consequentially upon the move from a committee system of government to a ministerial system of government 2 chapter 01.880