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

Link to law: http://www.jerseylaw.je/Law/display.aspx?url=lawsinforce%2fconsolidated%2f01%2f01.880.60_Pesticides(MaximumResidueLevelsinFoodOrder1991_RevisedEdition_1January2006.htm
Published: 2006-01-01

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

Revised Edition

01.880.60

Showing the law as at 1 January 2006

This is a revised edition of the law

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

Arrangement

Article

1            Interpretation

2            Maximum residue levels

3            Seizure or disposal of food

4            Sampling

5            Citation

SCHEDULE 1

SCHEDULE 2

SCHEDULE 3



Supporting Documents

Endnotes

Table of Legislation History

Table of Renumbered Provisions

Table of Endnote References



Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991[1]

THE ECONOMIC DEVELOPMENT COMMITTEE, in pursuance of Articles 4 and 17 of the Pesticides (Jersey) Law 1991,[2] orders as follows –

Commencement [see endnotes]

1      Interpretation

(1)    In this Order, unless the context otherwise requires –

“food” includes cereals intended for human consumption listed in Schedules 1 and 2;

“Guide to Codex Recommendations Concerning Pesticide Residues” means the Codex Alimentarius Commission documents CAC PR5 1984 and CAC PR6 1984 of the Food and Agriculture Organisation of the United Nations and the World Health Organisation joint Food Standards Programme;

“maximum residue level” in the case of any food, in relation to any pesticide used in connection therewith, means the figure obtained at the point in Schedule 1 or 2 where a line drawn vertically from the reference to the pesticide intersects with a line drawn horizontally from the reference to that food;

“pesticide” means a pesticide specified in Schedule 1, 2 or 3;

“residue” in relation to a pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 opposite the entry of that pesticide in column 1 of that Schedule.

(2)    Any reference in a Schedule to a food, figure or pesticide includes any qualifying words relating to that food, figure or pesticide in that Schedule.

2      Maximum residue levels

No person may leave, or cause to be left –

(a)     in any food specified in Schedule 1; or

(b)     in any food specified in Schedule 2,

a level of residue exceeding any maximum residue level applicable to such food specified in that Schedule.

3      Seizure or disposal of food

If any food has in it a residue level in excess of any maximum residue level relating to that food, the Minister shall have power –

(a)     to seize or dispose of the consignment containing that food or any part of it, or to require that some other person shall dispose of it; or

(b)     to direct some other person to take such remedial action as appears to the Minister to be necessary.

4      Sampling

The level of residue in a food shall be determined as far as practicable in accordance with the procedures laid down in Parts 5 and 6 of the Guide to Codex Recommendations Concerning Pesticide Residues.

5      Citation

This Order may be cited as the Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991.



SCHEDULE 1

(Article 2(a))



Group to which food belongs



Food



Pesticides



 



 



Aldrin & Dieldrin



Captafol



Carbaryl



Carbon Disulphide



Carbon Tetrachloride



Chlordane



DDT



Diazinon



1,2-Dibromoethane



Dichlorvos



Endosulfan



Endrin



Hexachlorobenzene (HCB)



Hexachlorocyclohexane (HCH)



 



 



 



 



 



 



 



 



 



 



 



 



 



 



 



α



β



γ



Cereals



Wheat



0.01



0.05* 



0.5



0.1



0.1



0.02



0.05



0.05



0.05*



2



0.1



0.01



0.01



0.02



sum of α and β



0.1



 



Rye



0.01



0.05*



0.5



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.1



0.01



0.01



0.02



0.1



 



Barley



0.01



0.05* 



0.5



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.1



0.01



0.01



0.02



0.1



 



Oats



0.01



0.05*



0.5



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.1



0.01



0.01



0.02



0.1



 



Maize



0.01



0.05* 



0.5



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.2



0.01



0.01



0.02



0.1



 



Rice[3]



0.01



0.05* 



1



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.1



0.01



0.01



0.02



0.1



 



Other Cereals[4]



0.01



0.05* 



0.5



0.1



0.1



0.02



0.05



0.05



0.05* 



2



0.1



0.01



0.01



0.02



0.1



Products of Animal Origin



Meat, Fat and Preparations of Meat[5] 



0.2



 



 



 



 



0.05



1



 



 



 



 



0.05



0.2



0.2



0.1



2[6], 1[7] 



 



Milk[8] 



0.006



 



 



 



 



0.002



0.04



 



 



 



 



0.0008



0.01



0.004



0.003



0.008



 



Dairy Produce[9] (>2% Fat)



0.15



 



 



 



 



0.05



1



 



 



 



 



0.02



0.25



0.1



0.075



0.2



Group to which food belongs



Food



Pesticides



 



 



Heptachlor



Hydrogen Cyanide



Hydrogen Phosphide



Inorganic Bromide



Malathion



Methyl Bromide



Phosphamidon



Pyrethrins



Trichlorfon



Cereals



Wheat



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Rye



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Barley



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Oats



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Maize



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Rice



0.01



15



0.1



50



8



0.1



0.05



3



0.1



 



Other Cereals



0.01



15



0.1



50



8



0.1



0.05



3



0.1



Products of Animal Origin



Meat, Fat and Preparations of Meat



0.2



 



 



 



 



 



 



 



 



 



Milk 



0.004



 



 



 



 



 



 



 



 



 



Dairy Produce (>2% Fat)



0.1



 



 



 



 



 



 



 



 



UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food

KEY: * Level at or about the limit of determination

SCHEDULE 2

(Article 2(b))



Group to which food belongs



Food



Pesticides



 



 



Aldrin & Dieldrin



2-Aminobutane



Aminotriazole (Amitrole)



Azinphos-methyl



Bitertanol



Captafol



Captan



Carbaryl



Carbendazim



Carbophenothion



Chlordane



Chlorfenvinphos



Chlorpyrifos-methyl



Cereals



Wheat



 



 



 



 



 



 



 



 



0.5



 



 



 



10



Rye



 



 



 



 



 



 



 



 



0.5



 



 



 



10



Barley



 



 



 



 



 



 



 



 



0.5



 



 



 



10



Oats



 



 



 



 



 



 



 



 



0.5



 



 



 



10



Maize



 



 



 



 



 



 



 



 



 



 



 



 



10



[10] 



 



 



 



 



 



 



 



 



 



 



 



 



 



[11] 



 



 



 



 



 



 



 



 



 



 



 



 



10



Products of Animal Origin



[12] 



 



 



 



 



 



 



 



 



 



 



 



0.2



0.05



[13] 



 



 



 



 



 



 



 



 



0.1* 



 



 



0.008



0.01



[14]  (>2% Fat)



 



 



 



 



 



 



 



 



 



 



 



 



 



[15] 



0.1



 



 



 



 



 



 



 



0.1* 



 



0.02



 



0.05



Citrus Fruit



Oranges



0.05



5



0.05* 



2



 



0.05* 



0.1



7



10



2



0.02* 



1



 



Other Citrus



0.05



5



0.05* 



2



 



0.05* 



0.1



7



10



2



0.02* 



1



 



Pome Fruit



Apples



0.05



 



0.05* 



1



1



0.05* 



3



5



5



1



0.02* 



0.05



 



Pears



0.05



 



0.05* 



1



1



0.05* 



3



5



5



1



0.02* 



0.05



 



Stone Fruit



Peaches and Nectarines



0.05



 



0.05* 



4



1



0.05



2



10



10



1



0.02* 



0.05



 



Plums



0.05



 



0.05* 



1



1



0.05



2



10



2



1



0.02* 



0.05



 



Berries, Small Fruit and Soft Fruit



Grapes



0.05



 



0.05* 



2



 



0.05* 



3



5



10



 



0.02* 



0.05



 



Strawberries



0.05



 



0.05* 



1



 



0.05* 



3



7



5



 



0.02*



0.05



 



Raspberries



0.05



 



0.05* 



1



 



0.05* 



3



10



5



 



0.02*



0.05



 



Blackcurrants



0.05



 



0.05* 



1



 



0.05* 



3



10



5



 



0.02*



0.05



 



Assorted Fruit



Bananas



0.05



 



0.05* 



1



0.5



0.05* 



0.1



5



1



 



0.02*



0.5



 



Roots and Tuber Vegetables



Potatoes



0.05



50



0.05*



0.2



 



0.05*



0.1



0.2



3



 



0.02*



0.5



 



Carrots



0.05



 



0.05*



0.5



 



0.05*



0.1



2



 



 



0.02*



0.5



 



Turnips



0.05



 



0.05*



0.5



 



0.05*



0.1



1



 



 



0.02*



0.5



 



Swedes



0.05



 



0.05*



0.5



 



0.05*



0.1



2



 



 



0.02*



0.5



 



Bulb Vegetables



Onions



0.05



 



0.05*



0.5



 



0.05*



0.1



1



2



 



0.02*



0.5



 



Fruiting Vegetables



Tomatoes



0.05



 



0.05*



0.5



 



0.05*



3



5



5



 



0.02*



0.1



 



Cucumbers



0.05



 



0.05*



0.5



 



0.05*



0.1



3



0.5



 



0.02*



0.1



 



Brassica Vegetables



Cabbage



0.05



 



0.05*



0.5



 



0.05*



0.1



5



 



 



0.02*



0.1



 



Cauliflowers



0.05



 



0.05*



0.5



 



0.05*



0.1



1



 



0.5



0.02*



0.1



 



Brussels Sprouts



0.05



 



0.05*



1



 



0.05*



0.1



1



0.5



0.5



0.02*



0.1



 



Legume Vegetables



Beans



0.5



 



0.05*



0.5



 



0.05*



2



5



 



 



0.02*



0.1



 



Peas



0.5



 



0.05*



0.5



 



0.05*



2



5



 



 



0.02*



0.1



 



Stem Vegetables



Celery



0.5



 



0.05*



2



 



0.05*



0.1



3



2



 



0.02*



0.5



 



Leeks



0.5



 



0.05*



0.5



 



0.05*



2



1



 



 



0.02*



0.1



 



Leaf Vegetables



Lettuce



0.05



 



0.05*



0.5



 



0.05*



2



10



5



 



0.02*



0.1



 



Fungi



Mushrooms



0.05



 



0.05*



 



 



0.05*



0.1



1



1



 



0.02*



0.05



 



Group to which food belongs



Food



Pesticides



 



 



DDT



Diazinon



1,2-Dibromoethane



Dichlofluanid



Dichlorvos



Dicofol



Diflubenzuron



Dimethipin



Dimethoate



Dithiocarbamates



Endosulfan



Endrin



Ethion



Cereals



Wheat



 



 



 



 



 



 



 



 



 



 



 



 



 



Rye



 



 



 



 



 



 



 



 



 



 



 



 



 



Barley



 



 



 



 



 



 



 



 



 



 



 



 



 



Oats



 



 



 



 



 



 



 



 



 



 



 



 



 



Maize



 



 



 



 



 



 



 



 



 



 



 



 



 



Rice 



 



 



 



 



 



 



 



 



 



 



 



 



 



Other Cereals 



 



 



 



 



 



 



 



 



 



 



 



 



 



Products of Animal Origin



Meat, Fat and Preparations of Meat



 



0.7



 



 



0.05



 



0.05*



 



 



 



 



 



 



Milk



 



0.02



 



 



0.02



 



0.05*



 



 



 



 



 



 



Dairy Produce  (>2% Fat)



 



 



 



 



 



 



 



 



 



 



 



 



 



Eggs



0.5



 



 



 



0.05*



 



0.05*



 



 



 



 



0.2



 



Citrus Fruit



Oranges



1



0.5



0.01



5



0.1



5



1



 



2



 



2



0.02



2



Other Citrus



1



0.5



0.01



5



0.1



5



1



 



2



 



2



0.02



2



Pome Fruit



Apples



0.1



0.5



0.01



5



0.1



5



1



 



1



3



2



0.02



0.5



Pears



0.1



0.5



0.01



5



0.1



5



1



 



1



3



2



0.02



0.5



Stone Fruit



Peaches and Nectarines



0.1



0.5



0.01



5



0.1



5



 



 



2



3



2



0.02



0.5



Plums



0.1



0.5



0.01



5



0.1



5



1



 



2



1



2



0.02



0.5



Berries, Small Fruit and Soft Fruit



Grapes



0.1



0.5



0.01



15



0.1



5



 



 



1



5



2



0.02



0.5



Strawberries



0.1



0.5



0.01



10



0.1



5



 



 



1



3



2



0.02



0.1



Raspberries



0.1



0.5



0.01



15



0.1



5



 



 



1



5



2



0.02



0.1



Blackcurrants



0.1



0.5



0.01



15



0.1



5



 



 



2



5



2



0.02



0.1



Assorted Fruit



Bananas



1



0.5



0.01



5



0.1



5



 



 



1



1



2



0.02



0.1



Roots and Tuber Vegetables



Potatoes



0.1



0.5



0.01



0.1



0.5



5



 



0.1*



0.05



0.1



0.2



0.02



 



Carrots



0.1



0.5



0.01



5



0.5



5



 



 



1



0.5



0.2



0.02



0.1



Turnips



0.1



0.5



0.01



5



0.5



5



 



 



1



 



2



0.02



0.1



Swedes



0.1



0.5



0.01



5



0.5



5



 



 



1



 



2



0.02



0.1



Bulb Vegetables



Onions



0.1



0.5



0.01



5



0.5



5



 



 



1



 



1



0.02



0.1



Fruiting Vegetables



Tomatoes



0.1



0.5



0.01



5



0.5



1



1



 



1



3



2



0.02



0.1



Cucumbers



0.1



0.5



0.01



5



0.5



2



 



 



2



0.5



2



0.02



0.1



Brassica Vegetables



Cabbage



0.1



0.5



0.01



5



0.5



5



1



 



2



 



2



0.02



0.1



Cauliflowers



0.1



0.5



0.01



5



0.5



5



 



 



2



 



2



0.02



0.1



Brussels Sprouts



0.1



0.5



0.01



5



0.5



5



1



 



2



 



2



0.02



0.1



Legume Vegetables



Beans



0.1



0.5



0.01



5



0.5



5



 



 



2



0.5



2



0.02



0.1



Peas



0.1



0.5



0.01



5



0.5



5



 



 



1



 



2



0.02



0.1



Stem Vegetables



Celery



0.1



0.5



0.01



 



0.5



5



 



 



1



 



2



0.02



0.1



Leeks



0.1



0.5



0.01



5



0.5



5



 



 



1



 



2



0.02



0.1



Leaf Vegetables



Lettuce



0.1



0.5



0.01



10



1



5



 



 



 



 



2



0.02



0.1



Fungi



Mushrooms



0.1



0.5



0.01



 



0.5



5



0.1



 



1



 



 



0.02



0.1



Group to which food belongs



Food



Pesticides



 



 



Etrimfos



Fenitrothion



Fluazifop



Flurochloridone



Haloxyfop



Hexachlorobenzene (HCB)



Hexachlorocyclohexane (HCH) γ



Heptachlor



Imazalil



Inorganic Bromide



Ioxynil



Iprodione



Malathion



Cereals



Wheat



10



10



 



 



 



 



 



 



 



 



 



 



 



Rye



10



10



 



 



 



 



 



 



 



 



 



 



 



Barley



10



10



 



 



 



 



 



 



 



 



 



 



 



Oats



10



10



 



 



 



 



 



 



 



 



 



 



 



Maize



10



10



 



 



 



 



 



 



 



 



 



 



 



Rice



 



 



 



 



 



 



 



 



 



 



 



 



 



Other Cereals



10



10



 



 



 



 



 



 



 



 



 



 



 



Products of Animal Origin



Meat, Fat and Preparations of Meat



 



 



 



 



 



 



 



 



 



 



 



 



 



Milk



 



 



 



 



 



 



 



 



 



 



 



 



 



Dairy Produce  (>2% Fat)



 



 



 



 



 



 



 



 



 



 



 



 



 



Eggs



 



 



 



 



 



1



0.1



0.05



 



 



 



 



 



Citrus Fruit



Oranges



 



2



 



 



 



 



1



0.01



5/0.1[16]



30



 



 



2



Other Citrus



 



2



 



 



 



 



1



0.01



5/0.1[17]



30



 



 



2



Pome Fruit



Apples



 



0.5



 



 



0.05*



 



1



0.01*



 



20



 



10



0.5



Pears



 



0.5



 



 



0.05*



 



1



0.01*



 



20



 



10



0.5



Stone Fruit



Peaches and Nectarines



 



0.5



 



 



 



 



1



0.01*



 



20



 



10



0.5



Plums



 



0.5



 



 



 



 



1



0.01*



 



20



 



10



0.5



Berries, Small Fruit and Soft Fruit



Grapes



 



0.5



 



 



 



 



0.5



0.01*



 



20



 



10



0.5



Strawberries



 



0.5



 



 



 



 



3



0.01*



 



30



 



10



0.5



Raspberries



 



0.5



 



 



 



 



3



0.01*



 



20



 



5



0.5



Blackcurrants



 



0.5



 



 



 



 



3



0.01*



 



20



 



5



0.5



Assorted Fruit



Bananas



 



0.5



 



 



 



 



1



0.01*



 



20



 



 



0.5



Roots and Tuber Vegetables



Potatoes



 



0.05*



0.1



0.01*



 



 



0.05*



0.05



 



 



 



 



0.5



Carrots



 



0.5



 



0.01*



 



 



0.2



0.2



 



 



 



 



0.5



Turnips



 



0.5



 



0.01*



 



 



1



0.05



 



 



 



 



0.5



Swedes



 



0.5



 



0.01*



 



 



1



0.05



 



 



 



 



0.5



Bulb Vegetables



Onions



 



0.5



 



0.01*



 



 



1



0.05



 



 



0.1



0.1



3



Fruiting Vegetables



Tomatoes



 



0.5



 



 



 



 



2



0.02



 



75



 



5



3



Cucumbers



 



0.5



 



 



 



 



1



0.05



 



50



 



5



3



Brassica Vegetables



Cabbage



 



0.5



 



 



 



 



2



0.05



 



100



 



 



3



Cauliflowers



 



0.5



 



 



 



 



2



0.05



 



 



 



 



3



Brussels Sprouts



 



0.5



 



 



 



 



2



0.05



 



 



 



 



3



Legume Vegetables



Beans



 



0.5



 



 



 



 



1



0.05



 



 



 



 



3



Peas



 



0.5



 



 



 



 



0.1



0.05



 



 



 



 



3



Stem Vegetables



Celery



 



0.5



 



 



 



 



1



0.05



 



 



 



 



3



Leeks



 



0.5



 



 



 



 



1



0.05



 



 



 



 



3



Leaf Vegetables



Lettuce



 



0.5



 



 



 



 



2



0.05



 



 



 



 



3



Fungi



Mushrooms



 



0.5



 



 



 



 



1



0.05



 



 



 



 



3



Group to which food belongs



Food



Pesticides



 



 



Mercury Compounds



Methacrifos



Mevinphos



Omethoate



Parathion



Parathion-methyl



Phosalone



Pirimiphos-methyl



Quintozene



Tecnazene



Thiabendazole



Triazophos



2,4,5-T



Vinclozolin



Cereals



Wheat



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Rye



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Barley



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Oats



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Maize



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Rice



 



 



 



 



 



 



 



 



 



 



 



 



 



 



Other Cereals



0.02



10



 



 



 



 



 



10



 



 



 



 



 



 



Products of Animal Origin



Meat, Fat and Preparations of Meat



 



 



 



 



 



 



 



 



 



 



 



 



 



 



Milk



 



 



 



 



 



 



 



 



 



 



 



 



 



 



Dairy Produce (>2% Fat)



 



 



 



 



 



 



 



 



 



 



 



 



 



 



Eggs 



 



 



 



 



 



 



 



 



 



 



 



 



 



 



Citrus Fruit



Oranges



 



 



0.2



1



1



0.2



1



0.5



 



 



 



 



0.05



 



Other Citrus



 



 



0.2



1



1



0.2



1



0.5



 



 



 



 



0.05



 



Pome Fruit



Apples



0.02



 



0.2



1



 



 



2



 



 



 



 



 



0.05



1



Pears



0.02



 



0.2



1



 



 



2



 



 



 



 



 



0.05



1



Stone Fruit



Peaches and Nectarines



 



 



0.5



1



 



 



2



 



 



 



 



 



0.05



5



Plums



 



 



0.5



1



 



 



1



 



 



 



 



 



0.05



 



Berries, Small Fruit and Soft Fruit



Grapes



 



 



0.1



1



 



 



1



 



 



 



 



 



0.05



5



Strawberries



 



 



0.1



1



 



 



1



 



 



 



 



 



0.05



10



Raspberries



 



 



0.1



1



 



 



1



 



 



 



 



 



0.05



5



Blackcurrants



 



 



0.1



1



 



 



1



 



 



 



 



 



0.05



5



Assorted Fruit



Bananas



 



 



 



0.2



 



 



1



 



1



 



 



1



0.05



 



Roots and Tuber Vegetables



Potatoes



0.02



 



0.1



0.05



 



 



0.1*



 



0.2



 



5



0.05*



0.05



0.1



Carrots



0.02



 



0.1



0.2



 



 



0.1



 



 



 



 



0.1



0.05



 



Turnips



0.02



 



0.1



0.2



 



 



0.1



 



 



 



 



 



0.05



 



Swedes



0.02



 



0.1



2



 



 



0.1



 



 



 



 



 



0.05



 



Bulb Vegetables



Onions



0.02



 



0.1



0.1



 



 



1



 



 



 



 



0.05*



0.05



1



Fruiting Vegetables



Tomatoes



0.02



 



0.1



1



 



 



1



 



0.1



 



 



 



0.05



3



Cucumbers



0.02



 



0.1



0.2



 



 



1



 



 



 



 



 



0.05



1



Brassica Vegetables



Cabbage



0.02



 



0.1



0.2



 



 



1



 



0.02



 



 



0.1



0.05



1



Cauliflowers



0.02



 



0.1



0.2



 



 



1



 



0.02



 



 



 



0.05



1



Brussels Sprouts



0.02



 



0.1



0.2



 



 



1



 



 



 



 



0.1



0.05



 



Legume Vegetables



Beans



 



 



0.1



0.2



 



 



1



 



0.01



 



 



 



0.05



2



Peas



 



 



0.1



0.2



 



 



1



 



 



 



 



 



0.05



1



Stem Vegetables



Celery



0.02



 



0.1



0.2



 



 



1



 



 



 



 



 



0.05



5



Leeks



0.02



 



0.1



2



 



 



1



 



 



 



 



 



0.05



 



Leaf Vegetables



Lettuce



0.02



 



0.5



0.2



 



 



1



 



3



2



 



 



0.05



5



Fungi



Mushrooms



0.02



 



0.1



0.2



 



 



1



 



 



 



 



 



0.05



 



UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food

KEY: * Level at or about the limit of determination

SCHEDULE 3

(Article 1(1))



(1)



(2)



Pesticides



Residues



Aldrin and Dieldrin



singly or combined, expressed as dieldrin (HEOD)



2 – Aminobutane



2 – aminobutane



Aminotriazole



aminotriazole



Azinphos – methyl



sum of azinphos – methyl and azinphos – ethyl



Bitertanol



bitertanol



Captafol



captafol



Captan



sum of captan and folpet



Carbaryl



carbaryl



Carbendazim



carbendazim (from use of benomyl, thiophanate – methyl and carbendazim)



Carbon disulphide



carbon disulphide



Carbon tetrachloride



carbon tetrachloride



Carbophenothion



sum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion



Chlordane



(1) for products of animal origin; sum of cis – and trans – isomers and oxychlordane expressed as chlordane;



 



(2) for cereals, fruit and vegetables; sum of cis – and trans – isomers expressed as chlordane



Chlorfenvinphos



sum of E – and Z – isomers of chlorfenvinphos



Chlorpyrifos – methyl



Chlorpyrifos – methyl



DDT



sum of pp’ – DDT, op’ – DDT, pp’ – TDE and pp’ – DDE expressed as DDT



Diazinon



diazinon



1,2 – Dibromoethane



1,2 – dibromoethane



Dichlofluanid



dichlofluanid



Dichlorvos



dichlorvos



Dicofol



dicofol



Diflubenzuron



diflubenzuron



Dimethipin



dimethipin



Dimethoate



dimethoate



Dithiocarbamates



alkylenebisdithiocarbamates and alkylthiuramdisulphides and dialkyldithiocarbamates determined and expressed as carbon disulphide (CS2)



Endosulfan



sum of alpha – and beta – isomers and of endosulfan sulphate, expressed as endosulfan



Endrin



endrin



Ethion



ethion



Etrimfos



sum of etrimfos, its oxygen analogue and 6 – ethoxy – 2 – ethyl – 4 – hydroxypyrimidine



Fenitrothion



fenitrothion



Fluazifop



fluazifop and esters (including conjugates) of fluazifop, expressed as free acid



Flurochloridone



flurochloridone



Haloxyfop



haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid



Hexachlorobenzene (HCB)



hexachlorobenzene



Hexachlorocyclohexane (HCH)



hexachlorocyclohexane



Alpha-isomer



 



beta-isomer



 



gamma-isomer



Heptachlor



sum of heptachlor and heptachlor epoxide, expressed as heptachlor



Hydrogen cyanide



cyanides expressed as hydrogen cyanide



Hydrogen phosphide



phosphides expressed as hydrogen phosphide



Imazalil



imazalil



Inorganic bromide



determined and expressed as total bromine from all sources



Ioxynil



ioxynil



Iprodione



sum of iprodione and all metabolites containing 3,5 – dichloroaniline moiety, expressed as iprodione



Malathion



sum of malathion and malaoxon, expressed as malathion



Mercury compounds



determined as total mercury and expressed as mercury



Methacrifos



methacrifos



Methyl bromide



bromomethane



Mevinphos



sum of cis – and trans – mevinphos



Omethoate



omethoate (from use of formothion, dimethoate and omethoate)



Parathion



parathion



Parathion-methyl



parathion-methyl



Phosalone



phosalone



Phosphamidon



sum of phosphamidon (E – and Z – isomers) and N – desethylphosphamidon (E – and Z – isomers) expressed as phosphamidon



Pirimiphos-methyl



pirimiphos-methyl



Pyrethrins



sum of pyrethrins I and II, cinerins I and II, jasmolins I and II



Quintozene



sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene



Tecnazene



tecnazene



Thiabendazole



thiabendazole



Triazophos



triazophos



Trichlorfon



trichlorfon



2,4,5 – T



2,4,5 – T



Vinclozolin



sum of vinclozolin and all metabolites containing 3,5 – dichloroaniline moiety, expressed as vinclozolin



Endnotes

Table of Legislation History



Legislation



Year and No



Commencement



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



R&O.8275



1 October 1991



States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005



R&O.132/2005



9 December 2005



Table of Renumbered Provisions



Original



Current



1      (3)



spent, omitted from this revised edition



Table of Endnote References



[1]



This Order has been amended by the States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005. The amendments replace all references to a Committee of the States of Jersey with a reference to a Minister of the States of Jersey, and remove and add defined terms appropriately, consequentially upon the move from a committee system of government to a ministerial system of government



[2]



chapter 01.880



[3]



Paddy rice.



[4]



Other cereals do not include rice.



[5]



Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff, and the MRL is 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.



[6]



Sheepmeat only.



[7]



All meat except sheepmeat.



[8]



These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk



[9]



For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply:if the fat content is less that 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.



[10]



Paddy rice.



[11]



Other cereals do not include rice.



[12]



Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff, and the MRL is 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.



[13]



These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.



[14]



For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply:if the fat content is less that 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.



[15]



Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).



[16]



Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel



[17]



Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel
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