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Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1996

Type Ni-Statutory-Rule
Publication 1996-11-12
State In force
Jurisdiction Northern Ireland
Department Government Printer for Northern Ireland
Source legislation.gov.uk
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articles Not indexed
Reform history JSON API

Made: 12th November 1996

Coming into operation: 30th December 1996

The Department of Agriculture, being a Department designated[^f00001] for the purposes of section 2(2) of the European Communities Act 1972[^f00002] in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2), and of every other power enabling it in that behalf, hereby makes the following Regulations:

Citation and commencement

1

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment) Regulations (Northern Ireland) 1996 and shall come into operation on 30th December 1996.

Interpretation

2

  • (1) In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) Regulations (Northern Ireland) 1995[^f00003].
  • (2) The Interpretation Act (Northern Ireland) 1954[^f00004] shall apply to these Regulations as it applies to a Measure of the Northern Ireland Assembly.

Amendment of the principal Regulations

3

The pesticides specified in column 1 of Schedule 1 to these Regulations shall be inserted in column 1 of Schedule 1 to the principal Regulations in their appropriate alphabetically ordered positions and, in relation to each such pesticide, there shall be entered in column 2 of Schedule 1 to the principal Regulations the residues specified in column 2 of Schedule 1 to these Regulations opposite that pesticide.

4

In Schedule 2 to the principal Regulations, for the maximum level of “0.02*” milligrammes of Lambda-cyhalothrin per kilogramme of product specified in relation to the product Peas (without pods) there shall be substituted the maximum level of “0.2” milligrammes of Lambda-cyhalothrin per kilogramme of product.

5

In Schedule 2 to the principal Regulations there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, references to each pesticide stated at the head of a column in Schedule 2 to these Regulations together with the figures specified in the column below the reference to that pesticide so that those figures will appear opposite such groups of products or such individual products in Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 2 to these Regulations.

6

The maximum levels of pesticides per kilogramme of the groups of products or individual products stated opposite their names in Schedule 3 to these Regulations shall be inserted in the corresponding blank spaces in Schedule 2 to the principal Regulations.

7

In Schedule 3 to the principal Regulations, after item 9 there shall be inserted, in the appropriate columns, the item specified in Schedule 4 to these Regulations.

SCHEDULE 1

Column 1 Column 2
Pesticide Residues
Aldicarb sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb
Amitraz amitraz plus all its metabolites containing 2, 4 dimethylaniline, expressed as amitraz
Bromopropylate bromopropylate
Flucythrinate sum of isomers
Methidathion methidathion
Methomyl Thiodicarb sum of methomyl and thiodicarb expressed as methomyl
Profenophos profenophos

SCHEDULE 2

Group to which food belongs Groups include the following products Aldicarb Amitraz Bromopropylate Flucythrinate Methidathion Methomyl Thiodicarb Pirimiphosmethyl Profenophos Thiabendazole
1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 1 Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include rice. 2 Other cereals do not include 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg. 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 one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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. 5 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 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.
6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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. 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). For 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.
7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only. 7 Poultrymeat only.
8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products. 8 With the exception of meat and other ovine, bovine and caprine products.
9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated. 9 Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
Grapefruit 0.2 2 1 6
Lemons 0.2 2 1 6
Limes 0.2 2 1 6
Mandarins (inc clementines & similar hybrids) 0.2 2 2 6
Oranges 0.2 1 2 1 6
Pomelos 0.2 2 1 6
Others 0.2 2 1 6
(ii) TREE NUTS (shelled or unshelled)
Almonds 0.05* 0.02* 0.05* 0.05* 0.1*
Brazil nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Cashew nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Chestnuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Coconuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Hazelnuts 0.05* 0.02* 0.05* 0.05* 0.1*
Macadamia nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Pecans 0.2 0.02* 0.05* 0.05* 0.05* 0.1*
Pine nuts 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
Pistachios 0.05* 0.02* 0.05* 0.05* 0.1*
Walnuts 0.05* 0.02* 0.05* 0.05* 0.1*
Others 0.05* 0.02* 0.05* 0.05* 0.05* 0.1*
(iii) POME FRUIT
Apples 0.05* 1 0.3 1 5
Pears 0.05* 1 0.3 5
Quinces 0.05* 1 0.3 0.05* 5
Others 0.05* 1 0.3 0.05* 5
(iv) STONE FRUIT
Apricots 0.05* 0.2 0.05*
Cherries 0.05*
Peaches (incl nectarines & similar hybrids) 0.05* 1 0.2 0.05*
Plums 0.05* 0.2 0.05*
Others 0.05* 0.2 0.05*
(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
Table grapes 0.05* 0.5 3
Wine grapes 0.05* 0.5 3
(b) Strawberries (other than wild) 0.02* 0.05* 5
(c) Cane Fruit (other than wild)
Blackberries 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Dewberries 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Loganberries 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Raspberries 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Cranberries 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Currants (red, black & white) 0.05* 0.02* 0.05*
Gooseberries 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(e) Wild berries & wild fruit 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Bananas 0.02* 0.02* 0.05* 0.05* 3
Dates 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Figs 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Kiwi fruit 0.05* 0.02* 0.02* 0.05* 2 0.05*
Kumquats 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Litchis 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Mangoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Olives 0.05* 0.02* 1 0.05*
Passion fruit 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Pineapples 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Pomegranates 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
Beetroot 0.02* 0.02* 0.05* 0.05*
Carrots 0.02* 0.02* 0.05* 1 0.05*
Celeriac 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Horseradish 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Jerusalem artichokes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Parsnips 0.02* 0.02* 0.05* 0.05* 0.05*
Parsley root 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Radishes 0.05* 0.02* 0.02* 0.5 0.05* 0.05*
Salsify 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Sweet potatoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Swedes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Turnips 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Yams 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(ii) BULB VEGETABLES
Garlic 0.05* 0.02* 0.02* 0.05*
Onions 0.05* 0.02* 0.05*
Shallots 0.05* 0.02* 0.05*
Spring onions 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05*
(iii) FRUITING VEGETABLES
(a) Solanacea
Tomatoes 0.5 0.02*
Peppers 0.02*
Aubergines 0.05* 0.02* 0.05*
Others 0.05* 0.02* 0.05*
(b) Cucurbits-edible peel
Cucumbers 0.05* 0.02*
Gherkins 0.05* 0.02* 0.05* 0.05*
Courgettes 0.05* 0.02* 0.05*
Others 0.05* 0.02* 0.05* 0.05*
(c) Cucurbits-inedible peel
Melons 0.05* 0.02* 0.2
Squashes 0.05* 0.02* 0.2 0.05*
Watermelons 0.05* 0.02* 0.2
Others 0.05* 0.02* 0.2 0.05*
(d) Sweet corn 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
Broccoli 0.02* 0.02* 1 5
Cauliflower 0.2 0.02* 0.02* 1 0.05*
Others 0.05* 0.02* 0.02* 1 0.05*
(b) Head Brassicas
Brussels sprouts 0.2 0.02* 0.02* 2 0.05*
Head cabbage 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.05*
(c) Leafy Brassicas
Chinese cabbage 0.05* 0.02* 0.02* 0.05*
Kale 0.05* 0.02* 0.02* 0.05*
Others 0.05* 0.02* 0.02* 0.05*
(d) Kohlrabi 0.05* 0.02* 0.02* 0.05* 0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
Cress 0.05* 0.02* 0.02* 0.05*
Lamb’s lettuce 0.05* 0.02* 0.02* 0.05*
Lettuce 0.05* 0.02* 0.02*
Scarole 0.05* 0.02* 0.02* 0.05*
Others 0.05* 0.02* 0.02* 0.05*
(b) Spinach & similar
Beet leaves (chard) 0.05* 0.02* 0.02* 2 0.05*
(c) Watercress 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(d) Witloof 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
(e) Herbs
Chervil 0.05* 0.02* 0.02* 0.05*
Chives 0.05* 0.02* 0.02* 0.05*
Parsley 0.05* 0.02* 0.02* 0.05*
Celery leaves 0.05* 0.02* 0.02* 0.05*
Others 0.05* 0.02* 0.02* 0.05*
(vi) LEGUME VEGETABLES (fresh)
Beans (with pods) 0.05* 0.02* 0.02*
Beans (without pods) 0.05* 0.02* 0.02* 0.05*
Peas (with pods) 0.05* 0.02* 0.02* 0.05*
Peas (without pods) 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05*
(vii) STEM VEGETABLES
Asparagus 0.05* 0.02* 0.02* 0.05*
Cardoons 0.05* 0.02* 0.02* 0.05* 0.05*
Celery 0.05* 0.02* 0.02* 0.05*
Fennel 0.05* 0.02* 0.02* 0.05*
Globe artichokes 0.05* 0.02* 0.02* 0.05*
Leeks 0.02* 0.05*
Rhubarb 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05*
(viii) FUNGI
(a) Cultivated mushrooms 0.05* 0.02* 0.02* 0.05* 2
(b) Wild mushrooms 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
3. PULSES
Beans 0.05* 0.02* 0.02* 0.05* 0.05*
Lentils 0.05* 0.02* 0.02* 0.05* 0.05*
Peas 0.05* 0.02* 0.02* 0.05* 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05*
4. OILSEEDS
Linseed 0.02* 0.02* 0.05* 0.05*
Peanuts 0.05* 0.02* 0.02* 0.05* 0.05*
Poppy seed 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Sesame seed 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Sunflower seed (with shell) 0.05* 0.02* 0.02* 0.05* 0.05*
Rape seed 0.02* 0.05 0.05* 0.05*
Soya bean 0.05* 0.02* 0.02* 0.2 0.05*
Mustard seed 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
Cotton seed 0.5 0.05*
Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05*
5. POTATOES
Early potatoes 0.02* 0.02* 0.05* 0.05*
Ware potatoes 0.02* 0.02* 0.05* 0.05* 5
6. TEA
(black tea, processed from the leaves of Camellia sinensis) 0.05* 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder 50 3 10 0.05* 0.1*
8. CEREALS
Wheat 0.05* 0.02* 0.02* 0.05* 5
Rye 0.05* 0.02* 0.02* 0.05* 5 0.05*
Barley 0.05* 0.02* 0.02* 0.05* 5 0.05*
Oats 0.05* 0.02* 0.02* 0.05* 5 0.05*
Triticale 0.05* 0.02* 0.02* 0.05* 5 0.05*
Maize 0.05* 0.02* 0.02* 0.05* 5 0.05*
Rice[^f01000] 0.05* 0.02* 0.02* 0.05* 5
Other cereals[^f01001] 0.05* 0.02* 0.02* 0.05* 5 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat[^f01002] 0.01* 0.02*[^f01006] 0.02* 0.02* 0.05* 0.1[^f01007]
Milk[^f01003] and 0.01* 0.02* 0.02* 0.05*
Dairy produce[^f01004] 0.01* 0.02* 0.02* 0.05*
Eggs[^f01005] 0.01* 0.02* 0.02* 0.02* 0.05* 0.1*

SCHEDULE 3

Group to which food belongs Groups include the following products Carbendazim Chlorothalonil Chlorpyrifos Cypermethrin Deltamethrin Imazalil Iprodione Maneb, Mancozeb, Metiram, Propineb and Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts
(iii) POME FRUIT
Apples
(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
Table grapes
Wine grapes
(b) Strawberries (other than wild)
(c) Cane Fruit (other than wild)
Blackberries 0.05*
Loganberries 0.05*
Raspberries
Others 0.05*
(d) Other small fruit & berries (other than wild)
Bilberries 0.05*
Currants (red, black & white) 0.05*
Gooseberries 0.05*
(vi) MISCELLANEOUS FRUIT
Kiwi 0.05*
Olives 0.1* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT and TUBER VEGETABLES
Beetroot 0.05* 0.05*
Celeriac 0.02*
Parsnips 0.05*
Radishes 0.05*
Swedes 0.05* 0.05*
Turnips 0.05* 0.05*
(ii) BULB VEGETABLES
Spring onions
(iii) FRUITING VEGETABLES
(a) Solanacea
Peppers 0.02*
(d) Sweet corn 0.05*
(iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
Broccoli
(c) Leafy Brassicas
Chinese cabbage
Kale
Others
(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
Lettuce 0.01*
(c) Watercress 0.1* 0.05*
(d) Witloof 0.1*
(vii) STEM VEGETABLES
Celery 0.02*
Fennel 0.05*
Globe artichokes 0.05*
4. OILSEEDS
Sunflower seed (with shell)
6. TEA
(black tea, processed from the leaves of Camellia sinensis)
7. HOPS (dried) including hop pellets & uncon- centrated powder 0.1* 0.1*
Group to which food belongs Groups include the following products Methamidophos Methidathion Permethrin Procymidone
--- --- --- --- --- ---
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts
(iii) POME FRUIT
Apples 0.02*
(v) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
Table grapes 0.01*
Wine grapes 0.01*
(b) Strawberries (other than wild) 0.01*
(c) Cane Fruit (other than wild)
Blackberries 0.05*
Loganberries 0.05*
Raspberries 0.05*
Others 0.05*
(d) Other small fruit & berries (other than wild)
Bilberries
Currants (red, black & white) 0.05*
Gooseberries 0.05*
(vi) MISCELLANEOUS FRUIT
Kiwi
Olives 0.05*
2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry 2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
Beetroot
Celeriac
Parsnips
Radishes
Swedes
Turnips 0.05*
(ii) BULB VEGETABLES
Spring onions 0.02*
(iii) FRUITING VEGETABLES
(a) Solanacea
Peppers
(d) Sweet corn
(iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
Broccoli 0.05*
(c) Leafy Brassicas
Chinese cabbage 0.01*
Kale 0.01*
Others 0.01*
(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
Lettuce
(c) Watercress
(d) Witloof
(vii) STEM VEGETABLES
Celery
Fennel 0.05*
Globe artichokes
4. OILSEEDS
Sunflower seed(with shell) 0.05*
6. TEA
(black tea, processed from the leaves of Camellia sinensis) 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1*

SCHEDULE 4

Column 1 Column 2 Column 3
Group of products Products included in the groups Part of product to which maximum residue levels apply
10. Spices Cumin seed Juniper berries Nutmeg Pepper, black and white Vanilla pods Others } Whole product

Signed

Sealed with the Official Seal of the Department of Agriculture for Northern Ireland on 12th November 1996.

L. G. McKibben — Assistant Secretary

Explanatory note

(This note is not part of the Regulations.)

These Regulations, are made under section 2(2) of the European Communities Act 1972 and amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) Regulations (Northern Ireland) 1995 (“the principal Regulations”) (S.R. 1995/33, amended by S.R. 1995/461).

The Regulations specify maximum levels of pesticides residues which may be left in crops, food and feeding stuffs in implementation of Council Directives 95/38/EC (O.J. No. L197, 22.8.95, p. 14), 95/39/EC (O.J. No. L197, 22.8.95, p. 29) and 95/61/EC (O.J. No. L292, 7.12.95, p. 27): Directives 95/38/EC and 95/39/EC set Community maximum residue levels for the pesticides concerned for the first time and Directive 95/61/EC sets Community maximum residue levels in substitution for levels (known as open positions) which were set for the pesticides concerned by Council Directive 93/58/EEC (O.J. No. L211, 23.8.93, p. 6) (regulations 3, 5 and 6).

Additionally, the Regulations—

  • (a) correct an error in Schedule 2 to the principal Regulations (regulation 4); and
  • (b) in implementation of Directive 95/38/EC, add spices to the list of groups of products to which Community maximum residue levels apply (regulation 7).

Maximum levels in these Regulations which are followed by * will, when inserted into Schedule 2 to the principal Regulations, connect with the explanation of that symbol given there.

Footnotes

[^f00001]: S.I. 1972/1811

[^f00002]: 1972 c. 68; section 2 is subject to Schedule 2 to that Act and is to be read with S.I. 1984/703 (N.I. 3) and S.R. 1984 No. 253

[^f00003]: S.R. 1995 No. 33 amended by S.R. 1995 No. 461

[^f00004]: 1954 c. 33 (N.I.)

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