Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008 (S.I. No. 665 of 2008)

S T A T U T O R Y I N S T R U M E N T S 2008 No. 665 AGRICULTURE, ENGLAND AND WALES PESTICIDES, ENGLAND AND WALES The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008 Made - - - - 10th March 2008 Laid before Parliament 13th March 2008 Laid before National Assembly for Wales 13th March 2008 Coming into force in accordance with regulation 1(2) The Secretary of State and the Welsh Ministers are designated(a) for the purposes of section 2(2) of the European Communities Act 1972(b) in relation to the common agricultural policy. Acting jointly, the Secretary of State and the Welsh Ministers (the Welsh Ministers acting in relation to Wales only), in exercise of the powers conferred on them by that section, make the following Regulations. Citation, commencement and interpretation 1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008. (2) These Regulations come into force on 9th April 2008, except for— (a) regulation 4, which comes into force on 15th June 2008; and (b) regulation 5, which comes into force on 15th September 2008. (3) The footnotes to the Schedule to these Regulations replicate the footnotes to Schedule 2 to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005(c) and are included for ease of reference by the reader. Amendments 2. The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 are amended in accordance with these Regulations. (a) In relation to England by S.I. 1972/1811 and in relation to Wales by S.I. 2005/2766. By virtue of sections 59(1) and 162 of, and paragraphs 28 and 30 of Schedule 11 to, the Government of Wales Act 2006 (c. 32), functions conferred on the National Assembly for Wales are exercisable by the Welsh Ministers. (b) 1972 c. 68. (c) S.I. 2005/3286 as amended by S.I. 2006/985, 2006/1742, 2006/2922, 2007/971, 2007/2083, 2007/2998 and 2007/3297. 2 Amendment coming into force on 9th April 2008 3. In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Deltamethrin, substitute the entries in the column relating to that pesticide set out in the Schedule to these Regulations. Amendments coming into force on 15th June 2008 4. In Schedule 2 (maximum residue levels), for the entries in the columns relating to the pesticides Acetamiprid, Indoxacarb, Pendimethalin, Pymetrozine, Pyraclostrobin, Thiacloprid and Trifloxystrobin, substitute the entries in the columns relating to those pesticides set out in the Schedule to these Regulations. Amendment coming into force on 15th September 2008 5. In Schedule 2 (maximum residue levels), for the entry in the column relating to the pesticide Imazalil, substitute the entries in the column relating that that pesticide set out in the Schedule to these Regulations. Phil Woolas Minister of State 10th March 2008 Department for Environment, Food and Rural Affairs Elin Jones 3rd March 2008 Minister for Rural Affairs, one of the Welsh Ministers SCHEDULE Regulations 3, 4 and 5 Entries substituted in Schedule 2 3 A ce ta m ip ri d to I nd ox ac ar b G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb 1. F R U IT , F R E SH , D R IE D O R U N C O O K E D , P R E SE R V E D B Y F R E E Z IN G N O T C O N T A IN IN G A D D E D S U G A R : N U T S i) C IT R U S FR U IT G ra pe fr ui t 1 0. 05 * 5 0. 02 * Le m on s 1 0. 05 * 5 0. 02 * L im es 1 0. 05 * 5 0. 02 * M an da ri ns (i nc cl em en tin es & s im ila r hy br id s) 1 0. 05 * 5 0. 02 * O ra ng es 1 0. 05 * 5 0. 02 * Po m el os 1 0. 05 * 5 0. 02 * O th er s 1 0. 05 * 5 0. 02 * ii) T R E E N U T S (s he lle d or u ns he lle d) A lm on ds 0. 01 * 0. 05 * 0. 05 * 0. 05 B ra zi l n ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 C as he w n ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 C he st nu ts 0. 01 * 0. 05 * 0. 05 * 0. 05 C oc on ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 H az el nu ts 0. 01 * 0. 05 * 0. 05 * 0. 05 M ac ad am ia n ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 Pe ca ns 0. 01 * 0. 05 * 0. 05 * 0. 05 Pi ne n ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 Pi st ac hi os 0. 01 * 0. 05 * 0. 05 * 0. 05 W al nu ts 0. 01 * 0. 05 * 0. 05 * 0. 05 O th er s 0. 01 * 0. 05 * 0. 05 * 0. 05 4 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb iii ) P O M E F R U IT A pp le s 0. 1 0. 2 2 0. 5 Pe ar s 0. 1 0. 1 2 0. 3 Q ui nc es 0. 1 0. 1 2 0. 3 O th er s 0. 1 0. 1 2 0. 3 iv ) S T O N E F R U IT A pr ic ot s 0. 1 0. 1 0. 05 * 0. 3 C he rr ie s 0. 2 0. 2 0. 05 * 0. 02 * Pe ac he s (i nc l n ec ta ri ne s & si m ila r h yb ri ds ) 0. 1 0. 1 0. 05 * 0. 3 Pl um s 0. 02 0. 1 0. 05 * 0. 02 * O th er s 0. 01 * 0. 1 0. 05 * 0. 02 * v) B E R R IE S A N D S M A LL F R U IT a) T ab le & w in e gr ap es T ab le g ra pe s 0. 01 * 0. 2 0. 05 * 2 W in e gr ap es 0. 01 * 0. 2 0. 05 * 2 b) St ra w be rr ie s (o th er th an w ild ) 0. 01 * 0. 2 0. 05 * 0. 02 * c) C an e fr ui t ( ot he r t ha n w ild ) B la ck be rr ie s 0. 01 * 0. 5 0. 05 * 0. 02 * D ew be rr ie s 0. 01 * 0. 05 * 0. 05 * 0. 02 * Lo ga nb er ri es 0. 01 * 0. 05 * 0. 05 * 0. 02 * R as pb er ri es 0. 01 * 0. 5 0. 05 * 0. 02 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * 5 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb d) ot he r s m al l f ru it & b er ri es (o th er th an w ild ) B ilb er ri es 0. 01 * 0. 05 * 0. 05 * 0. 02 * C ra nb er ri es 0. 01 * 0. 05 * 0. 05 * 0. 02 * C ur ra nt s (r ed , b la ck & w hi te ) 0. 01 * 0. 5 0. 05 * 1 G oo se be rr ie s 0. 01 * 0. 2 0. 05 * 1 O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * e) W ild b er ri es & w ild fr ui t 0. 01 * 0. 05 * 0. 05 * 0. 02 * vi ) M IS C E L LA N E O U S FR U IT A vo ca do s 0. 01 * 0. 05 * 0. 05 * 0. 02 * B an an as 0. 01 * 0. 05 * 2 0. 2 D at es 0. 01 * 0. 05 * 0. 05 * 0. 02 * Fi gs 0. 01 * 0. 05 * 0. 05 * 0. 02 * K iw i f ru it 0. 01 * 0. 2 0. 05 * 0. 02 * K um qu at s 0. 01 * 0. 05 * 0. 05 * 0. 02 * L itc hi s 0. 01 * 0. 05 * 0. 05 * 0. 02 * M an go es 0. 01 * 0. 05 * 0. 05 * 0. 02 * O liv es (t ab le c on su m pt io n) 0. 01 * 1 0. 05 * 0. 02 * O liv es (o il ex tr ac t) 0. 01 * 1 0. 05 * 0. 02 * Pa pa ya 0. 01 * 0. 05 * 0. 05 * 0. 02 * Pa ss io n fr ui t 0. 01 * 0. 05 * 0. 05 * 0. 02 * Pi ne ap pl es 0. 01 * 0. 05 * 0. 05 * 0. 02 * Po m eg ra na te s 0. 01 * 0. 05 * 0. 05 * 0. 02 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * 6 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb 2. V E G E T A B L E S, F R E SH O R U N C O O K E D , F R O Z E N O R D R Y i) R O O T A N D T U B E R V E G E T A B LE S B ee tr oo t 0. 01 * 0. 05 * 0. 05 * 0. 02 * C ar ro ts 0. 01 * 0. 05 * 0. 05 * 0. 02 * C as sa va 0. 01 * 0. 05 * 0. 05 * 0. 02 * C el er ia c 0. 01 * 0. 05 * 0. 05 * 0. 02 * H or se ra di sh 0. 01 * 0. 05 * 0. 05 * 0. 02 * Je ru sa le m a rt ic ho ke s 0. 01 * 0. 05 * 0. 05 * 0. 02 * Pa rs ni ps 0. 01 * 0. 05 * 0. 05 * 0. 02 * Pa rs le y ro ot 0. 01 * 0. 05 * 0. 05 * 0. 02 * R ad is he s 0. 01 * 0. 05 * 0. 05 * 0. 2 Sa ls if y 0. 01 * 0. 05 * 0. 05 * 0. 02 * Sw ee t p ot at oe s 0. 01 * 0. 05 * 0. 05 * 0. 02 * Sw ed es 0. 01 * 0. 05 * 0. 05 * 0. 02 * T ur ni ps 0. 01 * 0. 05 * 0. 05 * 0. 02 * Y am s 0. 01 * 0. 05 * 0. 05 * 0. 02 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * ii) B U LB V E G E T A B LE S G ar lic 0. 01 * 0. 1 0. 05 * 0. 02 * O ni on s 0. 01 * 0. 1 0. 05 * 0. 02 * Sh al lo ts 0. 01 * 0. 1 0. 05 * 0. 02 * Sp ri ng o ni on s 0. 01 * 0. 1 0. 05 * 0. 02 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * iii ) F R U IT IN G V E G E T A B L E S a) So la na ce a T om at oe s 0. 1 0. 3 0. 5 0. 5 Pe pp er s 0. 3 0. 2 0. 05 * 0. 3 C hi lli P ep pe rs 0. 3 0. 2 0. 05 * 0. 3 A ub er gi ne s 0. 1 0. 3 0. 05 * 0. 5 7 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb O kr a 0. 01 * 0. 3 0. 05 * 0. 02 * O th er s 0. 01 * 0. 2 0. 05 * 0. 02 * b) C uc ur bi ts e di bl e pe el C uc um be rs 0. 3 0. 2 0. 2 0. 2 G he rk in s 0. 3 0. 2 0. 2 0. 2 C ou rg et te s 0. 3 0. 2 0. 2 0. 2 O th er s 0. 3 0. 2 0. 2 0. 2 c) C uc ur bi ts i ne di bl e pe el M el on s 0. 01 * 0. 2 2 0. 1 Sq ua sh es 0. 01 * 0. 2 0. 05 * 0. 1 W at er m el on s 0. 01 * 0. 2 0. 05 * 0. 1 O th er s 0. 01 * 0. 2 0. 05 * 0. 1 d) Sw ee t c or n 0. 01 * 0. 05 * 0. 05 * 0. 02 * iv ) B R A SS IC A V E G E T A B LE S a) Fl ow er in g B ra ss ic as B ro cc ol i 0. 01 *( 13 ) 0. 1( 13 ) 0. 05 *( 13 ) 0. 3( 13 ) C au lif lo w er 0. 01 * 0. 1 0. 05 * 0. 3 O th er s 0. 01 * 0. 1 0. 05 * 0. 3 b) H ea d B ra ss ic as B ru ss el s sp ro ut s 0. 01 * 0. 1 0. 05 * 0. 02 * H ea d ca bb ag e 0. 01 * 0. 1 0. 05 * 3 O th er s 0. 01 * 0. 1 0. 05 * 0. 02 * c) Le af y B ra ss ic as C hi ne se c ab ba ge 0. 01 * 0. 5 0. 05 * 0. 2 K al e 0. 01 * 0. 5 0. 05 * 0. 2 O th er s 0. 01 * 0. 5 0. 05 * 0. 02 * d) K oh lr ab i 0. 01 * 0. 05 0. 05 * 0. 02 * 8 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb v) L E A F V E G E T A B LE S A N D F R E SH H E R B S a) Le ttu ce & s im ila r C re ss 0. 01 * 0. 5 0. 05 * 0. 02 * La m b’ s le ttu ce 5 0. 5 0. 05 * 1 Le ttu ce 5 0. 5 0. 05 * 2 Sc ar ol e 5( 6) 0. 5( 6) 0. 05 *( 6) 2( 6) R uc co la 0. 01 * 0. 5 0. 05 * 0. 02 * Le av es a nd s te m s of br as si ca , i nc lu di ng tu rn ip gr ee ns 0. 01 * 0. 5 0. 05 * 0. 02 * O th er s 0. 01 * 0. 5 0. 05 * 0. 02 * b) Sp in ac h & s im ila r Sp in ac h 0. 01 * 0. 5 0. 05 * 2 B ee t l ea ve s (c ha rd ) 0. 01 * 0. 5 0. 05 * 0. 02 * O th er s 0. 01 * 0. 5 0. 05 * 0. 02 * c) W at er cr es s 0. 01 * 0. 05 * 0. 05 * 0. 02 * d) W itl oo f 0. 01 * 0. 05 * 0. 05 * 0. 02 * e) H er bs C he rv il 0. 01 * 0. 5 0. 05 * 2 C hi ve s 0. 01 * 0. 5 0. 05 * 2 Pa rs le y 5 0. 5 0. 05 * 2 C el er y le av es 0. 01 * 0. 5 0. 05 * 2 O th er s 0. 01 * 0. 5 0. 05 * 2 vi ) LE G U M E V E G E T A B LE S (F re sh ) B ea ns (w ith p od s) 0. 01 * 0. 2 0. 05 * 0. 02 * B ea ns (w ith ou t p od s) 0. 01 * 0. 2 0. 05 * 0. 02 * Pe as (w ith p od s) 0. 01 * 0. 2 0. 05 * 0. 02 * Pe as (w ith ou t p od s) 0. 01 * 0. 2 0. 05 * 0. 02 * O th er s 0. 01 * 0. 2 0. 05 * 0. 02 * 9 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb vi i) S T E M V E G E T A B LE S A sp ar ag us 0. 01 * 0. 05 * 0. 05 * 0. 02 * C ar do on s 0. 01 * 0. 05 * 0. 05 * 0. 02 * C el er y 0. 01 * 0. 05 * 0. 05 * 0. 02 * Fe nn el 0. 01 * 0. 05 * 0. 05 * 0. 02 * G lo be a rt ic ho ke s 0. 01 * 0. 1 0. 05 * 0. 1 Le ek s 0. 01 * 0. 2 0. 05 * 0. 02 * R hu ba rb 0. 01 * 0. 05 * 0. 05 * 0. 02 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 02 * vi ii) F U N G I a) C ul tiv at ed m us hr oo m s 0. 01 * 0. 05 0. 05 * 0. 02 * b) W ild m us hr oo m s 0. 01 * 0. 05 0. 05 * 0. 02 * 3. P U L SE S B ea ns 0. 01 * 1 0. 05 * 0. 02 * Le nt ils 0. 01 * 1 0. 05 * 0. 02 * Pe as 0. 01 * 1 0. 05 * 0. 02 * Lu pi ns 0. 01 * 1 0. 05 * 0. 02 * O th er s 0. 01 * 1 0. 05 * 0. 02 * 4. O IL SE E D S L in se ed 0. 01 * 0. 05 * 0. 05 * 0. 05 * Pe an ut s 0. 01 * 0. 05 * 0. 05 * 0. 05 * Po pp y se ed 0. 01 * 0. 05 * 0. 05 * 0. 05 * Se sa m e se ed 0. 01 * 0. 05 * 0. 05 * 0. 05 * Su nf lo w er s ee d (w ith sh el l) 0. 01 * 0. 05 * 0. 05 * 0. 05 * R ap e se ed 0. 01 * 0. 1 0. 05 * 0. 05 * So ya b ea n 0. 01 * 0. 05 * 0. 05 * 0. 5 M us ta rd s ee d 0. 01 * 0. 1 0. 05 * 0. 05 * C ot to n se ed 0. 02 0. 05 * 0. 05 * 0. 05 * 10 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb H em p se ed 0. 01 * 0. 05 * 0. 05 * 0. 05 * Pu m pk in s ee d 0. 01 * 0. 05 * 0. 05 * 0. 05 * O th er s 0. 01 * 0. 05 * 0. 05 * 0. 05 * 5. P O T A T O E S E ar ly p ot at oe s 0. 01 * 0. 05 * 3 0. 02 * W ar e po ta to es 0. 01 * 0. 05 * 3 0. 02 * 6. T E A T ea (d ri ed le av es a nd st al ks , f er m en te d or ot he rw is e, C am el lia si ne si s) 0. 1* 5 0. 1* 0. 05 * 7. H O P S (d ri ed ) in cl ud in g ho p pe lle ts & un co nc en tr at ed p ow de r 0. 1* 5 0. 1* 0. 05 * 8. C E R E A L S W he at 0. 01 * 2 0. 02 * 0. 02 * R ye 0. 01 * 2 0. 02 * 0. 02 * B ar le y 0. 01 * 2 0. 02 * 0. 02 * So rg hu m 0. 01 * 2 0. 02 * 0. 02 * O at s 0. 01 * 2 0. 02 * 0. 02 * T ri tic al e 0. 01 * 2 0. 02 * 0. 02 * M ai ze 0. 01 * 2 0. 02 * 0. 02 * B uc kw he at 0. 01 * 2 0. 02 * 0. 02 * M ill et 0. 01 * 2 0. 02 * 0. 02 * R ic e( 1) 0. 01 * 2 0. 02 * 0. 02 * O th er s 0. 01 * 2 0. 02 * 0. 02 * 11 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A ce ta m ip ri d D el ta m et hr in Im az al il In do xa ca rb 9. P R O D U C T S O F A N IM A L O R IG IN M ea t, ed ib le o ff al , f at & 0. 05 *( 10 ) 0. 03 (1 1) 0. 02 * 0. 3( 49 ) pr ep ar at io ns o f m ea t a nd 0. 1( 42 ) 0. 1( 47 ) 0. 01 (5 0) ed ib le o ff al (2 ) 0. 2( 30 ) 0. 5( 9) 0. 05 *( 49 ) M ilk (3 ) a nd d ai ry p ro du ce (4 ) 0. 05 * 0. 05 0. 02 * 0. 02 (5 1) 0. 3( 52 ) E gg s( 5) 0. 05 * 0. 05 * 0. 02 * 0. 01 * 10 . S P IC E S C um in s ee d Ju ni pe r s ee d N ut m eg Pe pp er , b la ck a nd w hi te V an ill a po ds Sp ic es ot he rs U N IT S: M ax im um re si du e le ve ls (M R Ls ) a re e xp re ss ed in m ill ig ra m m es o f r es id ue p er k ilo gr am m e of fo od . K E Y : * Le ve l a t o r a bo ut th e lim it of d et er m in at io n. (1 ) P ad dy o r r ou gh ri ce , h us ke d ri ce a nd s em i m ill ed o r w ho lly m ill ed ri ce . (2 ) L ev el s ar e m ea su re d on f at , e xc ep t in t he c as e of f oo ds w ith a f at c on te nt o f 10 % o r le ss b y w ei gh t. In t he se c as es t he r es id ue i s re la te d to t he t ot al w ei gh t o f th e bo ne d fo od st uf f a nd th e M R L is o ne te nt h of th e va lu e gi ve n in th e ta bl e, b ut m us t b e no le ss th an 0 .0 1 m g/ kg . (3 ) T he se le ve ls a re fo r f re sh ra w c ow ’s m ilk a nd fr es h w ho le c re am c ow ’s m ilk e xp re ss ed o n th e w ho le m ilk . (4 ) F or p re se rv ed , c on ce nt ra te d or s w ee te ne d co w ’s m ilk ; f or r aw m ilk a nd w ho le c re am m ilk o f a no th er a ni m al o ri gi n; a nd fo r b ut te r, ch ee se o r c ur d. W he th er m ad e fr om c ow ’s m ilk o r o th er m ilk o r a c om bi na tio n, th e fo llo w in g le ve ls a pp ly : i f t he fa t c on te nt is le ss th an 2 % b y w ei gh t, th e M R L is ta ke n as h al f t ha t s et fo r r aw m ilk a nd w ho le c re am m ilk ; i f t he fa t c on te nt is 2 % o r m or e by w ei gh t, th e M R L is e xp re ss ed in m g/ kg o f f at a nd is s et a t 2 5 tim es th at s et fo r r aw m ilk a nd w ho le c re am m ilk . 12 (5 ) B ir ds ’ e gg s in s he ll (o th er th an e gg s fo r h at ch in g) a nd w ho le e gg p ro du ct s an d eg g yo lk p ro du ct s (w he th er fr es h, d ri ed o r o th er w is e pr ep ar ed ). (6 ) S ca ro le in cl ud es b ro ad l ea f e nd iv e. (9 ) A ll ot he r m ea t, ed ib le o ff al , f at a nd p re pa ra tio ns o f m ea t a nd e di bl e of fa l. (1 0) A ll m ea t. (1 1) A ll liv er a nd k id ne y. (1 3) B ro cc ol i i nc lu de s ca la br es e. (3 0) A ll ki dn ey . (4 2) A ll liv er . (4 7) P ou ltr y an d po ul tr y pr od uc ts . (4 9) A ll fa t. (5 0) A ll ot he r m ea t, ed ib le o ff al a nd p re pa ra tio ns o f m ea t a nd e di bl e of fa l. (5 1) M ilk e xc ep t c re am o f m ilk . (5 2) C re am o f m ilk . P en di m et ha lin to T ri fl ox ys tr ob in G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in 1. F R U IT , F R E SH , D R IE D O R U N C O O K E D , P R E SE R V E D B Y F R E E Z IN G N O T C O N T A IN IN G A D D E D S U G A R : N U T S i) C IT R U S FR U IT G ra pe fr ui t 0. 05 * 0. 3 1 0. 02 * 0. 3 Le m on s 0. 05 * 0. 3 1 0. 02 * 0. 3 L im es 0. 05 * 0. 3 1 0. 02 * 0. 3 M an da ri ns (i nc cl em en tin es & s im ila r hy br id s) 0. 05 * 0. 3 1 0. 02 * 0. 3 O ra ng es 0. 05 * 0. 3 1 0. 02 * 0. 3 Po m el os 0. 05 * 0. 3 1 0. 02 * 0. 3 O th er s 0. 05 * 0. 3 1 0. 02 * 0. 3 ii) T R E E N U T S (s he lle d or u ns he lle d) A lm on ds 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * B ra zi l n ut s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 13 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in C as he w n ut s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C he st nu ts 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C oc on ut s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * H az el nu ts 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * M ac ad am ia n ut s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pe ca ns 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pi ne n ut s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pi st ac hi os 0. 05 * 0. 02 * 1 0. 02 * 0. 02 * W al nu ts 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * iii ) P O M E F R U IT A pp le s 0. 05 * 0. 02 * 0. 3 0. 3 0. 5 Pe ar s 0. 05 * 0. 02 * 0. 3 0. 3 0. 5 Q ui nc es 0. 05 * 0. 02 * 0. 3 0. 3 0. 5 O th er s 0. 05 * 0. 02 * 0. 3 0. 3 0. 5 iv ) S T O N E F R U IT A pr ic ot s 0. 05 * 0. 05 0. 2 0. 3 1 C he rr ie s 0. 05 * 0. 02 * 0. 3 0. 3 1 Pe ac he s (i nc l n ec ta ri ne s & si m ila r h yb ri ds ) 0. 05 * 0. 05 0. 2 0. 3 1 Pl um s 0. 05 * 0. 02 * 0. 1 0. 1 0. 2 O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * v) B E R R IE S A N D S M A LL F R U IT a) T ab le & w in e gr ap es T ab le g ra pe s 0. 05 * 0. 02 * 1 0. 02 * 5 W in e gr ap es 0. 05 * 0. 02 * 2 0. 02 * 5 b) St ra w be rr ie s (o th er th an w ild ) 0. 05 * 0. 5 0. 5 0. 5 0. 5 c) C an e fr ui t ( ot he r t ha n 14 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in w ild ) B la ck be rr ie s 0. 05 * 3 1 1 0. 02 * D ew be rr ie s 0. 05 * 0. 02 * 0. 02 * 1 0. 02 * Lo ga nb er ri es 0. 05 * 0. 02 * 0. 02 * 1 0. 02 * R as pb er ri es 0. 05 * 3 1 1 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 1 0. 02 * d) ot he r s m al l f ru it & b er ri es (o th er th an w ild ) B ilb er ri es 0. 05 * 0. 02 * 0. 5 1 0. 02 * C ra nb er ri es 0. 05 * 0. 02 * 0. 5 1 0. 02 * C ur ra nt s (r ed , b la ck & w hi te ) 0. 05 * 0. 5 2 1 1 G oo se be rr ie s 0. 05 * 0. 5 0. 5 1 1 O th er s 0. 05 * 0. 02 * 0. 5 1 0. 02 * e) W ild b er ri es & w ild fr ui t 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * vi ) M IS C E L LA N E O U S FR U IT A vo ca do s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * B an an as 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 05 D at es 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Fi gs 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * K iw i f ru it 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * K um qu at s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * L itc hi s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * M an go es 0. 05 * 0. 02 * 0. 05 0. 02 * 0. 5 O liv es (t ab le c on su m pt io n) 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O liv es (o il ex tr ac t) 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pa pa ya 0. 05 * 0. 02 * 0. 05 0. 5 1 Pa ss io n fr ui t 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pi ne ap pl es 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 15 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in Po m eg ra na te s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 2. V E G E T A B L E S, F R E SH O R U N C O O K E D , F R O Z E N O R D R Y i) R O O T A N D T U B E R V E G E T A B LE S B ee tr oo t 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C ar ro ts 0. 2 0. 02 * 0. 1 0. 02 * 0. 05 C as sa va 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C el er ia c 0. 1 0. 02 * 0. 02 * 0. 02 * 0. 02 * H or se ra di sh 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * Je ru sa le m a rt ic ho ke s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Pa rs ni ps 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * Pa rs le y ro ot 0. 2 0. 02 * 0. 1 0. 02 * 0. 02 * R ad is he s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Sa ls if y 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 02 * Sw ee t p ot at oe s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Sw ed es 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * T ur ni ps 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Y am s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * ii) B U LB V E G E T A B LE S G ar lic 0. 05 * 0. 02 * 0. 2 0. 02 * 0. 02 * O ni on s 0. 05 * 0. 02 * 0. 2 0. 02 * 0. 02 * Sh al lo ts 0. 05 * 0. 02 * 0. 2 0. 02 * 0. 02 * Sp ri ng o ni on s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * iii ) F R U IT IN G V E G E T A B L E S a) So la na ce a T om at oe s 0. 05 * 0. 5 0. 2 0. 5 0. 5 Pe pp er s 0. 05 * 1 0. 5 1 0. 3 16 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in C hi lli P ep pe rs 0. 05 * 1 0. 5 1 0. 3 A ub er gi ne s 0. 05 * 0. 5 0. 2 0. 5 0. 02 * O kr a 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * b) C uc ur bi ts e di bl e pe el C uc um be rs 0. 05 * 0. 5 0. 02 * 0. 3 0. 2 G he rk in s 0. 05 * 0. 5 0. 02 * 0. 3 0. 2 C ou rg et te s 0. 05 * 0. 5 0. 02 * 0. 3 0. 2 O th er s 0. 05 * 0. 5 0. 02 * 0. 3 0. 2 c) C uc ur bi ts i ne di bl e pe el M el on s 0. 05 * 0. 2 0. 02 * 0. 2 0. 3 Sq ua sh es 0. 05 * 0. 2 0. 02 * 0. 02 * 0. 02 * W at er m el on s 0. 05 * 0. 2 0. 02 * 0. 2 0. 2 O th er s 0. 05 * 0. 2 0. 02 * 0. 02 * 0. 02 * d) Sw ee t c or n 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * iv ) B R A SS IC A V E G E T A B LE S a) Fl ow er in g B ra ss ic as B ro cc ol i 0. 05 *( 13 ) 0. 02 *( 13 ) 0. 1( 13 ) 0. 02 *( 13 ) 0. 05 (1 3) C au lif lo w er 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 05 O th er s 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 02 * b) H ea d B ra ss ic as B ru ss el s sp ro ut s 0. 05 * 0. 02 * 0. 2 0. 02 * 0. 2 H ea d ca bb ag e 0. 05 * 0. 05 0. 2 0. 02 * 0. 2 O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 2 c) Le af y B ra ss ic as C hi ne se c ab ba ge 0. 05 * 0. 2 0. 02 * 0. 02 * 0. 02 * K al e 0. 05 * 0. 2 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 2 0. 02 * 0. 02 * 0. 02 * d) K oh lr ab i 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 17 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in v) L E A F V E G E T A B LE S A N D F R E SH H E R B S a) Le ttu ce & s im ila r C re ss 0. 05 * 2 2 2 0. 02 * La m b’ s le ttu ce 0. 05 * 2 10 2 0. 02 * Le ttu ce 0. 05 * 2 2 2 0. 02 * Sc ar ol e 0. 05 *( 6) 2( 6) 2( 6) 2( 6) 0. 02 *( 6) R uc co la 0. 05 * 2 2 2 0. 02 * Le av es a nd s te m s of br as si ca , i nc lu di ng tu rn ip gr ee ns 0. 05 * 2 2 2 0. 02 * O th er s 0. 05 * 2 2 2 0. 02 * b) Sp in ac h & s im ila r Sp in ac h 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * B ee t l ea ve s (c ha rd ) 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * c) W at er cr es s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * d) W itl oo f 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * e) H er bs C he rv il 0. 05 * 1 2 3 0. 02 * C hi ve s 0. 05 * 1 2 3 0. 02 * Pa rs le y 0. 05 * 1 2 3 0. 02 * C el er y le av es 0. 05 * 1 2 3 0. 02 * O th er s 0. 05 * 1 2 3 0. 02 * 18 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in vi ) LE G U M E V E G E T A B LE S (F re sh ) B ea ns (w ith p od s) 0. 2 1 0. 02 * 1 0. 5 B ea ns (w ith ou t p od s) 0. 2 1 0. 02 * 0. 02 * 0. 02 * Pe as (w ith p od s) 0. 2 1 0. 02 * 0. 02 * 0. 02 * Pe as (w ith ou t p od s) 0. 2 1 0. 02 * 0. 02 * 0. 02 * O th er s 0. 2 1 0. 02 * 0. 02 * 0. 02 * vi i) S T E M V E G E T A B LE S A sp ar ag us 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C ar do on s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * C el er y 0. 1 0. 02 * 0. 02 * 0. 02 * 0. 02 * Fe nn el 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * G lo be a rt ic ho ke s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * Le ek s 0. 05 * 0. 02 * 0. 5 0. 02 * 0. 2 R hu ba rb 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * vi ii) F U N G I a) C ul tiv at ed m us hr oo m s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * b) W ild m us hr oo m s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 3. P U L SE S B ea ns 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * Le nt ils 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * Pe as 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * Lu pi ns 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * O th er s 0. 2 0. 02 * 0. 3 0. 02 * 0. 02 * 4. O IL SE E D S L in se ed 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * Pe an ut s 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * Po pp y se ed 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * Se sa m e se ed 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * 19 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in Su nf lo w er s ee d (w ith sh el l) 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * R ap e se ed 0. 1* 0. 02 * 0. 02 * 0. 3 0. 05 * So ya b ea n 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * M us ta rd s ee d 0. 1* 0. 02 * 0. 02 * 0. 2 0. 05 * C ot to n se ed 0. 1* 0. 05 0. 02 * 0. 05 * 0. 05 * H em p se ed 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * Pu m pk in s ee d 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * O th er s 0. 1* 0. 02 * 0. 02 * 0. 05 * 0. 05 * 5. P O T A T O E S E ar ly p ot at oe s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * W ar e po ta to es 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 6. T E A T ea (d ri ed le av es a nd st al ks , f er m en te d or ot he rw is e, C am el lia si ne si s) 0. 1* 0. 1* 0. 05 * 0. 05 * 0. 05 * 7. H O P S (d ri ed ) in cl ud in g ho p pe lle ts & un co nc en tr at ed p ow de r 0. 1* 15 10 0. 05 * 30 8. C E R E A L S W he at 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 05 R ye 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 05 B ar le y 0. 05 * 0. 02 * 0. 3 0. 02 * 0. 3 So rg hu m 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O at s 0. 05 * 0. 02 * 0. 3 0. 02 * 0. 02 * T ri tic al e 0. 05 * 0. 02 * 0. 1 0. 02 * 0. 05 M ai ze 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * B uc kw he at 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 20 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts P en di m et ha lin P ym et ro zi ne P yr ac lo st ro bi n Th ia cl op ri d Tr ifl ox ys tr ob in M ill et 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * R ic e( 1) 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * O th er s 0. 05 * 0. 02 * 0. 02 * 0. 02 * 0. 02 * 9. P R O D U C T S O F A N IM A L O R IG IN M ea t, ed ib le o ff al , f at & 0. 05 * 0. 01 * 0. 05 * 0. 05 (1 0) pr ep ar at io ns o f m ea t a nd 0. 3( 11 ) ed ib le o ff al (2 ) 0. 05 (4 9) 0. 01 (9 ) M ilk (3 ) a nd d ai ry p ro du ce (4 ) 0. 05 * 0. 01 * 0. 01 * 0. 03 E gg s( 5) 0. 05 * 0. 01 * 0. 05 * 0. 01 * 10 . S P IC E S C um in s ee d Ju ni pe r s ee d N ut m eg Pe pp er , b la ck a nd w hi te V an ill a po ds Sp ic es ot he rs U N IT S: M ax im um re si du e le ve ls (M R Ls ) a re e xp re ss ed in m ill ig ra m m es o f r es id ue p er k ilo gr am m e of fo od . K E Y : * Le ve l a t o r a bo ut th e lim it of d et er m in at io n. (1 ) P ad dy o r r ou gh ri ce , h us ke d ri ce a nd s em i m ill ed o r w ho lly m ill ed ri ce . (2 ) L ev el s ar e m ea su re d on f at , e xc ep t in t he c as e of f oo ds w ith a f at c on te nt o f 10 % o r le ss b y w ei gh t. In t he se c as es t he r es id ue i s re la te d to t he t ot al w ei gh t o f th e bo ne d fo od st uf f a nd th e M R L is o ne te nt h of th e va lu e gi ve n in th e ta bl e, b ut m us t b e no le ss th an 0 .0 1 m g/ kg . (3 ) T he se le ve ls a re fo r f re sh ra w c ow ’s m ilk a nd fr es h w ho le c re am c ow ’s m ilk e xp re ss ed o n th e w ho le m ilk . (4 ) F or p re se rv ed , c on ce nt ra te d or s w ee te ne d co w ’s m ilk ; f or r aw m ilk a nd w ho le c re am m ilk o f a no th er a ni m al o ri gi n; a nd fo r b ut te r, ch ee se o r c ur d. 21 W he th er m ad e fr om c ow ’s m ilk o r o th er m ilk o r a c om bi na tio n, th e fo llo w in g le ve ls a pp ly : i f t he fa t c on te nt is le ss th an 2 % b y w ei gh t, th e M R L is ta ke n as h al f t ha t s et fo r r aw m ilk a nd w ho le c re am m ilk ; i f t he fa t c on te nt is 2 % o r m or e by w ei gh t, th e M R L is e xp re ss ed in m g/ kg o f f at a nd is s et a t 2 5 tim es th at s et fo r r aw m ilk a nd w ho le c re am m ilk . (5 ) B ir ds ’ e gg s in s he ll (o th er th an e gg s fo r h at ch in g) a nd w ho le e gg p ro du ct s an d eg g yo lk p ro du ct s (w he th er fr es h, d ri ed o r o th er w is e pr ep ar ed ). (6 ) S ca ro le in cl ud es b ro ad l ea f e nd iv e. (9 ) A ll ot he r m ea t, ed ib le o ff al , f at a nd p re pa ra tio ns o f m ea t a nd e di bl e of fa l. (1 0) A ll m ea t. (1 1) A ll liv er a nd k id ne y. (1 3) B ro cc ol i i nc lu de s ca la br es e. (4 9) A ll fa t. EXPLANATORY NOTE (This note is not part of these Regulations) These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286) (“the 2005 Regulations”) in order to transpose Commission Directive 2007/73/EC amending certain Annexes to Council Directives 86/362/EEC and 90/642/EEC as regards maximum residue levels for acetamiprid, atrazine, deltamethrin, imazalil, indoxacarb, pendimethalin, pymetrozine, pyraclostrobin, thiacloprid and trifloxystrobin (OJ No L 329, 14.12.2007, p. 40). These Regulations substitute maximum residue levels for certain pesticides in Schedule 2 to the 2005 Regulations. A Regulatory Impact Assessment (RIA) was prepared for the 2005 Regulations and provides a basis for establishing the impact of amendments of the kind made by these Regulations. A consultation in 2003 indicated that compliance costs were virtually unchanged from those quoted in an RIA prepared in 1999. Copies of the RIA prepared in 2005 can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York, YO1 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament. £4.00 Crown copyright 2008 Printed and published in the UK by The Stationery Office Limited under the authority and superintendence of Carol Tullo, Controller of Her Majesty’s Stationery Office and Queen’s Printer of Acts of Parliament. E2259 3/2008 182259T 19585 S T A T U T O R Y I N S T R U M E N T S 2008 No. 665 AGRICULTURE, ENGLAND AND WALES PESTICIDES, ENGLAND AND WALES The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008