1 Citation and commencement

(1)    These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No 3) Regulations 2007.

(2)    These Regulations come into force on 17th November 2007, except for—

(a)    regulation 5, which comes into force on 27th November 2007;

(b)    regulation 6, which comes into force on 28th December 2007; and

(c)    regulation 7, which comes into force on 21st January 2008.

NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see para (2) above.

2 Revocation

2Revocation

Regulation 10 of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment No 2) Regulations 2007 is revoked.

NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see reg 1(2).

3 Amendments

3Amendments

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 are amended in accordance with these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see reg 1(2).

4 Amendments coming into force on 17th November 2007

4Amendments coming into force on 17th November 2007

(1)    In Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entries for the pesticides 1-methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 1 to these Regulations.

(2)    In Schedule 2 (maximum residue levels)—

(a)    in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides 1-methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 2 to these Regulations;

(b)    at the end, add as footnotes 50, 51 and 52 the footnotes numbered (50), (51) and (52) set out in Schedule 2 to these Regulations;

(c)    for the entries in the column relating to the pesticide Penconazole, substitute the entries in the column relating to that pesticide in Schedule 2 to these Regulations.

(3)    In Schedule 3, in paragraph 2(v)(a) (lettuce and similar) in column 2, after the words “Leaves and stems of brassica”, insert “, including turnip greens”.

NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see reg 1(2).

5 Amendments coming into force on 27th November 2007

5Amendments coming into force on 27th November 2007

(1)    In Schedule 1 (pesticide residues), for the entry for the pesticide Maleic hydrazide, substitute the entry for Maleic hydrazide set out in Schedule 1 to these Regulations.

(2)    In Schedule 2 (maximum residue levels)—

(a)    for the columns headed “Maleic-hydrazide (until 4 December 2006)” and “Maleic-hydrazide (from 4 December 2006)” and the corresponding entries in those columns, substitute the column in Schedule 2 to these Regulations headed “Maleic hydrazide” and the corresponding entries in that column;

(b)    for the entries in the columns related to the pesticides Azoxystrobin, Chlorfenapyr, Folpet, Iprodione, Lambda-cyhalothrin, Metalaxyl and Trifloxystrobin, substitute the entries in the columns relating to those pesticides in Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 27 November 2007: see reg 1(2)(a).

6 Amendment coming into force on 28th December 2007

6Amendment coming into force on 28th December 2007

In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Diazinon, substitute the entries for that pesticide in Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 28 December 2007: see reg 1(2)(b).

7 Amendment coming into force on 21st January 2008

7Amendment coming into force on 21st January 2008

In Schedule 2 (maximum residue levels), for the column headed “Phenmedipham: Applying from 16 August 2007”, substitute the column headed “Phenmedipham” set out in Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 21 January 2008: see reg 1(2)(c).

Signature

Phil Woolas

Minister of State

Department for Environment, Food and Rural Affairs

16th October 2007

Elin Jones

Minister for Rural Affairs one of the Welsh Ministers

17th October 2007

SCHEDULE 1 Entries Inserted or Substituted in Schedule 1

SCHEDULE 1Entries Inserted or Substituted in Schedule 1 Regulations 4(1) and 5(1)
Column 1Column 2
PesticideResidue
1-methylcyclopropene1-methylcyclopropene
EtoxazoleEtoxazole
IndoxacarbIndoxacarb as sum of the isomers S and R
Maleic hydrazide(1)    for products of plant origin and foodstuffs of animal origin other than milk and milk products: maleic hydrazide
(2)    for milk and milk products: maleic hydrazide and its conjugates expressed as maleic hydrazide
MCPA and MCPB(1)    for products of plant origin: MCPA, MCPB including their salts, esters and conjugates expressed as MCPA
(2)    for foodstuffs of animal origin: MCPA, MCPB and MCPA thioethyl expressed as MCPA
Mesosulfuron-methylMesosulfuron-methyl expressed as mesosulfuron
Tolylfluanid(a)    for products of plant origin: sum of Tolylfluanid and dimethylaminosulfotoluidide expressed as Tolylfluanid
(b)    for foodstuffs of animal origin: Tolylfluanid analysed as dimethylaminosulfotoluidide and expressed as Tolylfluanid
TriticonazoleTriticonazole
NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see reg 1(2).

SCHEDULE 2 Entries Substituted or Inserted in Schedule 2

SCHEDULE 2Entries Substituted or Inserted in Schedule 2 Regulations 4(2), 5(2), 6 and 7
1-Methylcyclopropene to Indoxacarb
Group to which food belongsGroups include the following products1- Methylcyc- lopropeneAzoxy- strobinChlorfen- apyrDiazinonEtoxazoleFolpetIndoxacarb
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.01*10.05*0.01*0.10.02*0.02*
Lemons0.01*10.05*0.01*0.10.02*0.02*
Limes0.01*10.05*0.01*0.10.02*0.02*
Mandarins (inc clementines & similar hybrids)0.01*10.05*0.01*0.10.02*0.02*
Oranges0.01*10.05*0.01*0.10.02*0.02*
Pomelos0.01*10.05*0.01*0.10.02*0.02*
Others0.01*10.05*0.01*0.10.02*0.02*
ii) TREE NUTS (shelled or unshelled)
Almonds0.01*0.1*0.05*0.050.02*0.02*0.05
Brazil nuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Cashew nuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Chestnuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Coconuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Hazelnuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Macadamia nuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Pecans0.01*0.1*0.05*0.01*0.02*0.02*0.05
Pine nuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Pistachios0.01*0.1*0.05*0.01*0.02*0.02*0.05
Walnuts0.01*0.1*0.05*0.01*0.02*0.02*0.05
Others0.01*0.1*0.05*0.01*0.02*0.02*0.05
iii) POME FRUIT
Apples0.01*0.05*0.05*0.01*0.02*3(48)0.5
Pears0.01*0.05*0.05*0.01*0.02*3(48)0.3
Quinces0.01*0.05*0.05*0.01*0.02*3(48)0.3
Others0.01*0.05*0.05*0.01*0.02*3(48)0.3
iv) STONE FRUIT
Apricots0.01*0.05*0.05*0.01*0.10.02*0.3
Cherries0.01*0.05*0.05*0.01*0.02*20.02*
Peaches (inc nectarines & similar hybrids)0.01*0.05*0.05*0.01*0.10.02*0.3
Plums0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
v) BERRIES AND SMALL FRUIT
a)Table & wine grapes
Table grapes0.01*20.05*0.01*0.02*0.02*2
Wine grapes0.01*20.05*0.01*0.02*52
b)Strawberries (other than wild)0.01*20.05*0.01*0.23(48)0.02*
c)Cane fruit (other than wild)
Blackberries0.01*30.05*0.01*0.02*3(48)0.02*
Dewberries0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Loganberries0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Raspberries0.01*30.05*0.01*0.02*3(48)0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
d)Other small fruit & berries (other than wild)
Bilberries0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Cranberries0.01*0.05*0.05*0.20.02*0.02*0.02*
Currants (red, black & white)0.01*0.05*0.05*0.01*0.02*3(48)1
Gooseberries0.01*0.05*0.05*0.01*0.02*3(48)1
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
e)Wild berries & wild fruit0.01*0.05*0.05*0.01*0.02*0.02*0.02*
vi) MISCELLANEOUS FRUIT
Avocados0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Bananas0.01*20.05*0.01*0.02*0.02*0.02*
Dates0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Figs0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Kiwi fruit0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Kumquats0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Litchis0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Mangoes0.01*0.20.05*0.01*0.02*0.02*0.02*
Olives (Table Consumption)0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Olives (Oil Extract)0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Papaya0.01*0.20.05*0.01*0.02*0.02*0.02*
Passion fruit0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Pineapples0.01*0.05*0.05*0.30.02*0.02*0.02*
Pomegranates0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Carrots0.01*0.20.05*0.01*0.02*0.02*0.02*
Cassava0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Celeriac0.01*0.30.05*0.01*0.02*0.02*0.02*
Horseradish0.01*0.20.05*0.01*0.02*0.02*0.02*
Jerusalem artichokes0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Parsnips0.01*0.20.05*0.01*0.02*0.02*0.02*
Parsley root0.01*0.20.05*0.01*0.02*0.02*0.02*
Radishes0.01*0.20.05*0.10.02*0.02*0.02*
Salsify0.01*0.20.05*0.01*0.02*0.02*0.02*
Sweet potatoes0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Swedes0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Turnips0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Yams0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
ii) BULB VEGETABLES
Garlic0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Onions0.01*0.05*0.05*0.050.02*0.10.02*
Shallots0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Spring onions0.01*20.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
iii) FRUITING VEGETABLES
a)Solanacea
Tomatoes0.01*20.05*0.01*0.12(84)0.5
Peppers0.01*20.05*0.050.02*0.02*0.3
Chili Peppers0.01*20.05*0.050.02*0.02*0.3
Aubergines0.01*20.05*0.01*0.10.02*0.5
Okra0.01*20.05*0.01*0.02*0.02*0.02*
Others0.01*20.05*0.01*0.02*0.02*0.02*
b)Cucurbits—edible peel
Cucumbers0.01*10.05*0.01*0.02*0.02*0.2
Gherkins0.01*10.05*0.01*0.02*0.02*0.2
Courgettes0.01*10.05*0.01*0.02*0.02*0.2
Others0.01*10.05*0.01*0.02*0.02*0.2
c)Cucurbits—inedible peel
Melons0.01*0.50.05*0.01*0.0510.1
Squashes0.01*0.50.05*0.01*0.0510.1
Watermelons0.01*0.50.05*0.01*0.0510.1
Others0.01*0.50.05*0.01*0.0510.1
d)Sweet corn0.01*0.05*0.05*0.020.02*0.02*0.02*
iv) BRASSICA VEGETABLES
a)Flowering Brassicas
Broccoli0.01*(13)0.5(13)0.05*(13)0.01*0.02*(13)0.02* (13)0.3(13)
Cauliflower0.01*0.50.05*0.01*0.02*0.02*0.3
Others0.01*0.50.05*0.01*0.02*0.02*0.3
b)Head Brassicas
Brussels sprouts0.01*0.30.05*0.01*0.02*0.02*0.02*
Head cabbage0.01*0.30.05*0.50.02*0.02*3
Others0.01*0.30.05*0.01*0.02*0.02*0.02*
c)Leafy Brassicas
Chinese cabbage0.01*50.05*0.050.02*0.02*0.2
Kale0.01*50.05*0.01*0.02*0.02*0.2
Others0.01*50.05*0.01*0.02*0.02*0.02*
d)Kohlrabi0.01*0.20.05*0.20.02*0.050.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)Lettuce & similar
Cress0.01*30.05*0.01*0.02*0.02*0.02*
Lamb's lettuce0.01*30.05*0.01*0.02*0.02*0.02*
Lettuce0.01*30.05*0.01*0.02*22
Scarole0.01*(6)3(6)0.05*(6)0.01*(6)0.02*(6)0.02* (6)2(6)
Ruccola0.01*30.05*0.01*0.02*0.02*0.02*
Leaves and stems of brassica, including turnip greens0.01*30.05*0.01*0.02*0.02*0.02*
Others0.01*30.05*0.01*0.02*0.02*0.02*
b)Spinach & similar
Spinach0.01*0.05*0.05*0.01*0.02*100.02*
Beet leaves (chard)0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
c)Watercress0.01*0.05*0.05*0.01*0.02*0.02*0.02*
d)Witloof0.01*0.20.05*0.01*0.02*0.02*0.02*
e)Herbs
Chervil0.01*30.05*0.01*0.02*0.02*2
Chives0.01*30.05*0.01*0.02*0.02*2
Parsley0.01*30.05*0.01*0.02*0.02*2
Celery leaves0.01*30.05*0.01*0.02*0.02*2
Others0.01*30.05*0.01*0.02*0.02*2
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)0.01*10.05*0.01*0.02*2(48)0.02*
Beans (without pods)0.01*0.20.05*0.01*0.02*2(48)0.02*
Peas (with pods)0.01*0.50.05*0.01*0.02*0.02*0.02*
Peas (without pods)0.01*0.20.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
vii) STEM VEGETABLES
Asparagus0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Cardoons0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Celery0.01*50.05*0.01*0.02*0.02*0.02*
Fennel0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Globe artichokes0.01*10.05*0.01*0.02*0.02*0.1
Leeks0.01*20.05*0.01*0.02*0.02*0.02*
Rhubarb0.01*0.05*0.05*0.01*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.01*0.02*0.02*0.02*
viii) FUNGI
a)Cultivated mushrooms0.01*0.05*0.05*0.01*0.02*0.02*0.02*
b)Wild mushrooms0.01*0.05*0.05*0.01*0.02*0.02*0.02*
3 PULSES
Beans0.01*0.10.05*0.01*0.02*0.02*0.02*
Lentils0.01*0.10.05*0.01*0.02*0.02*0.02*
Peas0.01*0.10.05*0.01*0.02*0.02*0.02*
Lupins0.01*0.10.05*0.01*0.02*0.02*0.02*
Others0.01*0.10.05*0.01*0.02*0.02*0.02*
4 OILSEEDS
Linseed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Peanuts0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Poppy seed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Sesame seed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Sunflower seed (with shell)0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Rape seed0.02*0.50.1*0.02*0.05*0.05*0.05*
Soya bean0.02*0.50.1*0.02*0.05*0.05*0.5
Mustard seed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Cotton seed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Hemp seed0.02*0.05*0.1*0.02*0.05*0.05*0.05*
Others0.02*0.05*0.1*0.02*0.05*0.05*0.05*
5 POTATOES
Early potatoes0.01*0.05*0.05*0.01*0.02*0.10.02*
Ware potatoes0.01*0.05*0.05*0.01*0.02*0.10.02*
6 TEA
Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.02*0.1*500.02*0.05*0.05*0.05*
7 HOPS (dried)
including hop pellets & unconcentrated powder0.02*200.1*0.50.05*1500.05*
8 CEREALS
Wheat0.01*0.30.05*0.02*0.02*20.02*
Rye0.01*0.30.05*0.02*0.02*0.02*0.02*
Barley0.01*0.30.05*0.02*0.02*20.02*
Sorghum0.01*0.05*0.05*0.02*0.02*0.02*0.02*
Oats0.01*0.30.05*0.02*0.02*0.02*0.02*
Triticale0.01*0.30.05*0.02*0.02*0.02*0.02*
Maize0.01*0.05*0.05*0.02*0.02*0.02*0.02*
Buckwheat0.01*0.05*0.05*0.02*0.02*0.02*0.02*
Millet0.01*0.05*0.05*0.02*0.02*0.02*0.02*
Rice(1)0.01*50.05*0.02*0.02*0.02*0.02*
Others0.01*0.05*0.05*0.02*0.02*0.02*0.02*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal (2) 0.05* 0.3(49)
0.01*(50)
Milk(3) and dairy produce(4) 0.01* 0.01* 0.02(51)
0.3(52)
Eggs(5) 0.05* 0.01*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices—others
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) 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) These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
(4) 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) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(13) Broccoli includes calabrese.
(48) Sum of captan and folpet.
(49) All fat.
(50) All other meat, edible offal and preparations of meat or edible offal.
(51) Milk except cream of milk.
(52) Cream of milk.
Iprodione to Metalaxyl
Group to which food belongsGroups include the following productsIprodioneLambdacyh- alothrinMaleic-
hydrazide
MCPA and MCPBMesosulfur-
onmethyl
Meta-
laxyl
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.02*0.10.2*0.05*0.01*0.5
Lemons50.20.2*0.05*0.01*0.5
Limes0.02*0.20.2*0.05*0.01*0.5
Mandarins (inc clementines & similar hybrids)10.20.2*0.05*0.01*0.5
Oranges0.02*0.10.2*0.05*0.01*0.5
Pomelos0.02*0.10.2*0.05*0.01*0.5
Others0.02*0.02*0.2*0.05*0.01*0.5
ii) TREE NUTS (shelled or unshelled)
Almonds0.02*0.05*0.2*0.05*0.01*0.05*
Brazil nuts0.02*0.05*0.2*0.05*0.01*0.05*
Cashew nuts0.02*0.05*0.2*0.05*0.01*0.05*
Chestnuts0.02*0.05*0.2*0.05*0.01*0.05*
Coconuts0.02*0.05*0.2*0.05*0.01*0.05*
Hazelnuts0.20.05*0.2*0.05*0.01*0.05*
Macadamia Nuts0.02*0.05*0.2*0.05*0.01*0.05*
Pecans0.02*0.05*0.2*0.05*0.01*0.05*
Pine nuts0.02*0.05*0.2*0.05*0.01*0.05*
Pistachios0.02*0.05*0.2*0.05*0.01*0.05*
Walnuts0.02*0.05*0.2*0.05*0.01*0.05*
Others0.02*0.05*0.2*0.05*0.01*0.05*
iii) POME FRUIT
Apples50.10.2*0.05*0.01*1
Pears50.10.2*0.05*0.01*1
Quinces50.10.2*0.05*0.01*1
Others50.10.2*0.05*0.01*1
iv) STONE FRUIT
Apricots30.20.2*0.05*0.01*0.05*
Cherries30.10.2*0.05*0.01*0.05*
Peaches (inc nectarines & similar hybrids)30.20.2*0.05*0.01*0.05*
Plums30.10.2*0.05*0.01*0.05*
Others30.10.2*0.05*0.01*0.05*
v) BERRIES AND SMALL FRUIT
a)Table & wine grapes
Table grapes100.20.2*0.05*0.01*2
Wine grapes100.20.2*0.05*0.01*1
b)Strawberries (other than wild)150.50.2*0.05*0.01*0.5
c)Cane fruit (other than wild)
Blackberries100.02*0.2*0.05*0.01*0.05*
Dewberries100.02*0.2*0.05*0.01*0.05*
Loganberries100.02*0.2*0.05*0.01*0.05*
Raspberries100.20.2*0.05*0.01*0.05*
Others100.02*0.2*0.05*0.01*0.05*
d)Other small fruit & berries (other than wild)
Bilberries100.02*0.2*0.05*0.01*0.05*
Cranberries100.02*0.2*0.05*0.01*0.05*
Currants (red, black & white)100.10.2*0.05*0.01*0.05*
Gooseberries100.10.2*0.05*0.01*0.05*
Others100.02*0.2*0.05*0.01*0.05*
e)Wild berries & wild fruit0.02*0.20.2*0.05*0.01*0.05*
vi) MISCELLANEOUS FRUIT
Avocados0.02*0.02*0.2*0.05*0.01*0.05*
Bananas0.02*0.02*0.2*0.05*0.01*0.05*
Dates0.02*0.02*0.2*0.05*0.01*0.05*
Figs0.02*0.02*0.2*0.05*0.01*0.05*
Kiwi fruit50.02*0.2*0.05*0.01*0.05*
Kumquats0.02*0.02*0.2*0.05*0.01*0.05*
Litchis0.02*0.02*0.2*0.05*0.01*0.05*
Mangoes0.02*0.10.2*0.05*0.01*0.05*
Olives (Table Consumption)0.02*0.50.2*0.05*0.01*0.05*
Olives (Oil Extract)0.02*0.50.2*0.05*0.01*0.05*
Papaya0.02*0.02*0.2*0.05*0.01*0.05*
Passion fruit0.02*0.02*0.2*0.05*0.01*0.05*
Pineapples0.02*0.02*0.2*0.05*0.01*0.05*
Pomegranates0.02*0.02*0.2*0.05*0.01*0.05*
Others0.02*0.02*0.2*0.05*0.01*0.05*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.02*0.02*0.2*0.05*0.01*0.05*
Carrots0.50.02*300.05*0.01*0.1
Cassava0.02*0.02*0.2*0.05*0.01*0.05*
Celeriac0.02*0.10.2*0.05*0.01*0.05*
Horseradish0.50.02*0.2*0.05*0.01*0.1
Jerusalem artichokes0.02*0.02*0.2*0.05*0.01*0.05*
Parsnips0.50.02*300.05*0.01*0.1
Parsley root0.50.02*0.2*0.05*0.01*0.05*
Radishes0.30.10.2*0.05*0.01*0.1
Salsify0.02*0.02*0.2*0.05*0.01*0.05*
Sweet potatoes0.02*0.02*0.2*0.05*0.01*0.05*
Swedes0.02*0.02*0.2*0.05*0.01*0.05*
Turnips0.02*0.02*0.2*0.05*0.01*0.05*
Yams0.02*0.02*0.2*0.05*0.01*0.05*
Others0.02*0.02*0.2*0.05*0.01*0.05*
ii) BULB VEGETABLES
Garlic0.20.02*150.05*0.01*0.5
Onions0.20.02*150.05*0.01*0.5
Shallots0.20.02*150.05*0.01*0.5
Spring onions30.050.2*0.05*0.01*0.2
Others0.02*0.02*0.2*0.05*0.01*0.05*
iii) FRUITING VEGETABLES
a)Solanacea
Tomatoes50.10.2*0.05*0.01*0.2
Peppers50.10.2*0.05*0.01*0.5
Chili Peppers50.10.2*0.05*0.01*0.5
Aubergines50.50.2*0.05*0.01*0.05*
Okra50.10.2*0.05*0.01*0.05*
Others50.02*0.2*0.05*0.01*0.05*
b)Cucurbits—edible peel
Cucumbers20.10.2*0.05*0.01*0.5
Gherkins20.10.2*0.05*0.01*0.05*
Courgettes20.10.2*0.05*0.01*0.05*
Others20.10.2*0.05*0.01*0.05*
c)Cucurbits—inedible peel
Melons10.050.2*0.05*0.01*0.2
Squashes10.050.2*0.05*0.01*0.05*
Watermelons10.050.2*0.05*0.01*0.2
Others10.050.2*0.05*0.01*0.05*
d)Sweet corn0.02*0.050.2*0.05*0.01*0.05*
iv) BRASSICA VEGETABLES
a)Flowering Brassicas
Broccoli0.1(13)0.1(13)0.2*(13)0.05*(13)0.01*(13)0.2(13)
Cauliflower0.10.10.2*0.05*0.01*0.2
Others0.10.10.2*0.05*0.01*0.2
b)Head Brassicas
Brussels sprouts0.50.050.2*0.05*0.01*0.05*
Head cabbage50.20.2*0.05*0.01*1
Others0.02*0.02*0.2*0.05*0.01*0.05*
c)Leafy Brassicas
Chinese cabbage510.2*0.05*0.01*0.05*
Kale0.02*10.2*0.05*0.01*0.2
Others0.02*10.2*0.05*0.01*0.05*
d)Kohlrabi0.02*0.02*0.2*0.05*0.01*0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)Lettuce & similar
Cress1010.2*0.05*0.01*0.05*
Lamb's lettuce1010.2*0.05*0.01*0.2
Lettuce100.50.2*0.05*0.01*2
Scarole10(6)1(6)0.2*(6)0.05*(6)0.01*(6)1(6)
Ruccola1010.2*0.05*0.01*0.05*
Leaves and stems of brassica, including turnip greens1010.2*0.05*0.01*0.05*
Others1010.2*0.05*0.01*0.05*
b)Spinach & similar
Spinach0.02*0.50.2*0.05*0.01*0.05*
Beet leaves (chard)0.02*0.50.2*0.05*0.01*0.05*
Others0.02*0.50.2*0.05*0.01*0.05*
c)Watercress0.02*0.02*0.2*0.05*0.01*0.05*
d)Witloof20.02*0.2*0.05*0.01*0.3
e)Herbs
Chervil1010.2*0.05*0.01*2
Chives1010.2*0.05*0.01*2
Parsley1010.2*0.05*0.01*2
Celery leaves1010.2*0.05*0.01*2
Others1010.2*0.05*0.01*2
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)50.20.2*0.05*0.01*0.05*
Beans (without pods)0.02*0.02*0.2*0.10.01*0.05*
Peas (with pods)20.20.2*0.10.01*0.05*
Peas (without pods)0.30.20.2*0.10.01*0.05*
Others0.02*0.02*0.2*0.05*0.01*0.05*
vii) STEM VEGETABLES
Asparagus0.02*0.02*0.2*0.05*0.01*0.05*
Cardoons0.02*0.02*0.2*0.05*0.01*0.05*
Celery0.02*0.30.2*0.05*0.01*0.05*
Fennel0.02*0.30.2*0.05*0.01*0.05*
Globe artichokes0.02*0.02*0.2*0.05*0.01*0.05*
Leeks0.02*0.30.2*0.05*0.01*0.2
Rhubarb0.20.02*0.2*0.05*0.01*0.05*
Others0.02*0.02*0.2*0.05*0.01*0.05*
viii) FUNGI
a)Cultivated mushrooms0.02*0.02*0.2*0.05*0.01*0.05*
b)Wild mushrooms0.02*0.50.2*0.05*0.01*0.05*
3 PULSES
Beans0.20.02*0.2*0.10.01*0.05*
Lentils0.20.02*0.2*0.05*0.01*0.05*
Peas0.20.02*0.2*0.10.01*0.05*
Lupins0.20.02*0.2*0.05*0.01*0.05*
Others0.20.02*0.2*0.05*0.01*0.05*
4 OILSEEDS
Linseed0.50.05*0.5*0.1*0.02*0.1*
Peanuts0.02*0.05*0.5*0.1*0.02*0.1*
Poppy seed0.02*0.05*0.5*0.1*0.02*0.1*
Sesame seed0.02*0.05*0.5*0.1*0.02*0.1*
Sunflower seed (with shell)0.50.05*0.5*0.1*0.02*0.1*
Rape seed0.50.05*0.5*0.1*0.02*0.1*
Soya bean0.02*0.05*0.5*0.1*0.02*0.1*
Mustard seed0.02*0.05*0.5*0.1*0.02*0.1*
Cotton seed0.02*0.05*0.5*0.1*0.02*0.1*
Hemp seed0.02*0.05*0.5*0.1*0.02*0.1*
Others0.02*0.05*0.5*0.1*0.02*0.1*
5 POTATOES
Early potatoes0.02*0.02*500.05*0.01*0.05*
Ware potatoes0.02*0.02*500.05*0.01*0.05*
6 TEA
Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.1*10.5*0.1*0.02*0.1*
7 HOPS (dried)
including hop pellets & unconcentrated powder0.1*100.5*0.1*0.02*10
8 CEREALS
Wheat0.50.02*0.2*0.05*0.01*0.05*
Rye0.02*0.02*0.2*0.05*0.01*0.05*
Barley0.50.050.2*0.05*0.01*0.05*
Sorghum0.02*0.02*0.2*0.05*0.01*0.05*
Oats0.50.02*0.2*0.05*0.01*0.05*
Triticale0.02*0.02*0.2*0.05*0.01*0.05*
Maize0.02*0.02*0.2*0.05*0.01*0.05*
Buckwheat0.02*0.02*0.2*0.05*0.01*0.05*
Millet0.02*0.02*0.2*0.05*0.01*0.05*
Rice30.02*0.2*0.05*0.01*0.05*
Others0.02*0.02*0.2*0.05*0.01*0.05*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal(2)0.05*0.5(17)
0.02*(14)
0.05(26) (29)
0.5(8)
0.02*(9)
0.5*(39)
0.1*(40)
0.05*
Milk(3) and dairy produce(4)0.05*0.050.20.05* 0.05*
Eggs(5)0.05*0.02*0.10.05* 0.05*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices—others
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) 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) These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
(4) 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) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(8) Kidney except of poultry.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(13) Broccoli includes calabrese.
(14) Meat of poultry.
(17) Except poultry.
(26) Liver of bovine animals, sheep, goats and swine.
(29) Meat of bovine animals, sheep, goats and swine.
(39) Offals only.
(40) All meat except offal.
Penconazole to Triticonazole
Group to
which food belongs
Groups include the following productsPencon-
azole
Phen-
medipham
Tolyl-
fluanid
Trifloxy-
strobin
Triti-
conazole
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.05*0.05*0.05*0.30.01*
Lemons0.05*0.05*0.05*0.30.01*
Limes0.05*0.05*0.05*0.30.01*
Mandarins (inc clementines & similar hybrids)0.05*0.05*0.05*0.30.01*
Oranges0.05*0.05*0.05*0.30.01*
Pomelos0.05*0.05*0.05*0.30.01*
Others0.05*0.05*0.05*0.30.01*
ii) TREE NUTS (shelled or unshelled)
Almonds0.05*0.05*0.05*0.02*0.01*
Brazil nuts0.05*0.05*0.05*0.02*0.01*
Cashew nuts0.05*0.05*0.05*0.02*0.01*
Chestnuts0.05*0.05*0.05*0.02*0.01*
Coconuts0.05*0.05*0.05*0.02*0.01*
Hazelnuts0.05*0.05*0.05*0.02*0.01*
Macadamia nuts0.05*0.05*0.05*0.02*0.01*
Pecans0.05*0.05*0.05*0.02*0.01*
Pine nuts0.05*0.05*0.05*0.02*0.01*
Pistachios0.05*0.05*0.05*0.02*0.01*
Walnuts0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
iii) POME FRUIT
Apples0.20.05*30.50.01*
Pears0.20.05*30.50.01*
Quinces0.20.05*30.50.01*
Others0.20.05*30.50.01*
iv) STONE FRUIT
Apricots0.10.05*0.05*10.01*
Cherries0.05*0.05*110.01*
Peaches (inc nectarines & similar hybrids)0.10.05*0.05*10.01*
Plums0.05*0.05*0.50.20.01*
Others0.05*0.05*0.05*0.02*0.01*
v) BERRIES AND SMALL FRUIT
a)Table & wine grapes
Table grapes0.20.05*550.01*
Wine grapes0.20.05*550.01*
b)Strawberries (other than wild)0.50.150.50.01*
c)Cane fruit (other than wild)
Blackberries0.05*0.05*50.02*0.01*
Dewberries0.05*0.05*50.02*0.01*
Loganberries0.05*0.05*50.02*0.01*
Raspberries0.05*0.05*50.02*0.01*
Others0.05*0.05*50.02*0.01*
d)Other small fruit & berries (other than wild)
Bilberries0.05*0.05*50.02*0.01*
Cranberries0.05*0.05*50.02*0.01*
Currants (red, black & white)0.50.05*510.01*
Gooseberries0.05*0.05*510.01*
Others0.05*0.05*50.02*0.01*
e)Wild berries & wild fruit0.05*0.05*0.05*0.02*0.01*
vi) MISCELLANEOUS FRUIT
Avocados0.05*0.05*0.05*0.02*0.01*
Bananas0.05*0.05*0.05*0.050.01*
Dates0.05*0.05*0.05*0.02*0.01*
Figs0.05*0.05*0.05*0.02*0.01*
Kiwi fruit0.05*0.05*0.05*0.02*0.01*
Kumquats0.05*0.05*0.05*0.02*0.01*
Litchis0.05*0.05*0.05*0.02*0.01*
Mangoes0.05*0.05*0.05*0.02*0.01*
Olives (Table Consumption)0.05*0.05*0.05*0.02*0.01*
Olives (Oil Extract)0.05*0.05*0.05*0.02*0.01*
Papaya0.05*0.05*0.05*10.01*
Passion fruit0.05*0.05*0.05*0.02*0.01*
Pineapples0.05*0.05*0.05*0.02*0.01*
Pomegranates0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.05*0.10.05*0.02*0.01*
Carrots0.05*0.05*0.05*0.050.01*
Cassava0.05*0.05*0.05*0.02*0.01*
Celeriac0.05*0.05*0.05*0.02*0.01*
Horseradish0.05*0.05*0.05*0.02*0.01*
Jerusalem artichokes0.05*0.05*0.05*0.02*0.01*
Parsnips0.05*0.05*0.05*0.02*0.01*
Parsley root0.05*0.05*0.05*0.02*0.01*
Radishes0.05*0.05*0.05*0.02*0.01*
Salsify0.05*0.05*0.05*0.02*0.01*
Sweet potatoes0.05*0.05*0.05*0.02*0.01*
Swedes0.05*0.05*0.05*0.02*0.01*
Turnips0.05*0.05*0.05*0.02*0.01*
Yams0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
ii) BULB VEGETABLES
Garlic0.05*0.05*0.50.02*0.01*
Onions0.05*0.05*0.50.02*0.01*
Shallots0.05*0.05*0.50.02*0.01*
Spring onions0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
iii) FRUITING VEGETABLES
a)Solanacea
Tomatoes0.10.05*30.50.01*
Peppers0.20.05*20.02*0.01*
Chili Peppers0.20.05*20.02*0.01*
Aubergines0.10.05*30.02*0.01*
Okra0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
b)Cucurbits—edible peel
Cucumbers0.10.05*20.20.01*
Gherkins0.10.05*20.20.01*
Courgettes0.10.05*20.20.01*
Others0.10.05*20.20.01*
c)Cucurbits—inedible peel
Melons0.10.05*0.30.30.01*
Squashes0.10.05*0.30.02*0.01*
Watermelons0.10.05*0.30.20.01*
Others0.10.05*0.30.02*0.01*
d)Sweet corn0.05*0.05*0.05*0.02*0.01*
iv) BRASSICA VEGETABLES
a)Flowering Brassicas
Broccoli0.05*(13)0.05*(13)1(13)0.02*(13)0.01*(13)
Cauliflower0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
b)Head Brassicas
Brussels sprouts0.05*0.05*0.05*0.02*0.01*
Head cabbage0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
c)Leafy Brassicas
Chinese cabbage0.05*0.05*0.05*0.02*0.01*
Kale0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
d)Kohlrabi0.05*0.05*0.05*0.02*0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)Lettuce & similar
Cress0.05*0.05*200.02*0.01*
Lamb's Lettuce0.05*0.05*200.02*0.01*
Lettuce0.05*0.05*200.02*0.01*
Scarole0.05*(6)0.05*(6)20(6)0.02*(6)0.01*(6)
Ruccola0.05*0.05*200.02*0.01*
Leaves and stems of brassica, including turnip greens0.05*0.05*200.02*0.01*
Others0.05*0.05*200.02*0.01*
b)Spinach & similar
Spinach0.05*0.50.05*0.02*0.01*
Beet leaves (chard)0.05*0.50.05*0.02*0.01*
Others0.05*0.50.05*0.02*0.01*
c)Watercress0.05*0.05*0.05*0.02*0.01*
d)Witloof0.05*0.05*0.05*0.02*0.01*
e)Herbs
Chervil0.05*70.05*0.02*0.01*
Chives0.05*70.05*0.02*0.01*
Parsley0.05*70.05*0.02*0.01*
Celery leaves0.05*70.05*0.02*0.01*
Others0.05*70.05*0.02*0.01*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)0.05*0.05*30.50.01*
Beans (without pods)0.05*0.05*0.05*0.02*0.01*
Peas (with pods)0.05*0.05*30.02*0.01*
Peas (without pods)0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
vii) STEM VEGETABLES
Asparagus0.05*0.05*0.05*0.02*0.01*
Cardoons0.05*0.05*0.05*0.02*0.01*
Celery0.05*0.05*0.05*0.02*0.01*
Fennel0.05*0.05*0.05*0.02*0.01*
Globe artichokes0.20.20.05*0.02*0.01*
Leeks0.05*0.05*30.02*0.01*
Rhubarb0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
viii) FUNGI
a)Cultivated mushrooms0.05*0.05*0.05*0.02*0.01*
b)Wild Mushrooms0.05*0.05*0.05*0.02*0.01*
3 PULSES
Beans0.05*0.05*0.05*0.02*0.01*
Lentils0.05*0.05*0.05*0.02*0.01*
Peas0.05*0.05*0.05*0.02*0.01*
Lupins0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
4 OILSEEDS
Linseed0.05*0.1*0.1*0.05*0.02*
Peanuts0.05*0.1*0.1*0.05*0.02*
Poppy seed0.05*0.1*0.1*0.05*0.02*
Sesame seed0.05*0.1*0.1*0.05*0.02*
Sunflower seed (with shell)0.05*0.1*0.1*0.05*0.02*
Rape seed0.05*0.1*0.1*0.05*0.02*
Soya bean0.05*0.1*0.1*0.05*0.02*
Mustard seed0.05*0.1*0.1*0.05*0.02*
Cotton seed0.05*0.1*0.1*0.05*0.02*
Hemp seed0.05*0.1*0.1*0.05*0.02*
Others0.05*0.1*0.1*0.05*0.02*
5 POTATOES
Early potatoes0.05*0.05*0.05*0.02*0.01*
Ware potatoes0.05*0.05*0.05*0.02*0.01*
6 TEA
Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.1*0.1*0.1*0.05*0.02*
7 HOPS (dried)
including hop pellets & unconcentrated powder0.50.1*50300.02*
8 CEREALS
Wheat0.05*0.05*0.05*0.050.01*
Rye0.05*0.05*0.05*0.050.01*
Barley0.05*0.05*0.05*0.30.01*
Sorghum0.05*0.05*0.05*0.02*0.01*
Oats0.05*0.05*0.05*0.02*0.01*
Triticale0.05*0.05*0.05*0.050.01*
Maize0.05*0.05*0.05*0.02*0.01*
Buckwheat0.05*0.05*0.05*0.02*0.01*
Millet0.05*0.05*0.05*0.02*0.01*
Rice(1)0.05*0.05*0.05*0.02*0.01*
Others0.05*0.05*0.05*0.02*0.01*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal(2)0.05*0.05*0.1*
Milk(3) and dairy produce(4)0.01
0.05
0.05*0.02*
Eggs(5)0.05*0.05*0.1*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices—others
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
FOOTNOTES:
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) 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) These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
(4) 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) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(13) Broccoli includes calabrese.
NOTES
Initial Commencement
Specified date

Specified date: 17 November 2007: see reg 1(2).

EXPLANATORY NOTE

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 (SI 2005/3286) (“the 2005 Regulations”) in order to transpose—

(a)    Commission Directive 2007/27/EC amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for etoxazole, indoxacarb, mesosulfuron, 1-methylcyclopropene, MCPA and MCPB, tolylfluanid and triticonazole (OJ No L 128, 16.5.2007, p 31);

(b)    Commission Directive 2007/28/EC amending certain Annexes to Council Directives 86/363/EEC and 90/642/EEC as regards maximum residue levels for azoxystrobin, chlorfenapyr, folpet, iprodione, lambda-cyhalothrin, maleic hydrazide, metalaxy-M and trifloxystrobin (OJ No L 135, 26.5.2007, p 6); and

(c)    Commission Directive 2007/39/EC amending Annex II to Council Directive 90/642/EEC as regards maximum residue levels for diazinon (OJ No L 165, 27.6.2007, p 25).

These Regulations substitute or insert—

(a)    residue definitions for certain pesticides in Schedule 1 to the 2005 Regulations which identify the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

(b)    maximum residue levels for certain pesticides in Schedule 2 to the 2005 Regulations.

Regulations 4(2)(c) and 7 correct errors in the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No 2) Regulations 2007 (SI 2007/2083).

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.