Statutory Instruments
1996 No. 1487
AGRICULTURE
PESTICIDES
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1996
Made
4th June 1996
Laid before Parliament
10th June 1996
Coming into force
All regulations except for regulations 4(c), 7 and 8
1st July 1996
Regulations 4(c) and 7
22nd August 1996
Regulation 8
31st October 1996
The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, acting jointly in exercise of the powers conferred on them by the said section 2(2), and of all other powers enabling them in that behalf, hereby make the following Regulations:
Title, commencement and interpretation
1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1996 and shall come into force—
(a)as respects all regulations except for regulations 4(c), 7 and 8 on 1st July 1996;
(b)as respects regulations 4(c) and 7 on 22nd August 1996; and
(c)as respects regulation 8 on 31st October 1996.
(2) In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994(3).
Amendment of the principal Regulations
2. The principal Regulations shall be amended in accordance with regulations 3 to 9 of these Regulations.
3. The pesticides stated 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 stated in column 2 of Schedule 1 to these Regulations opposite that pesticide.
4. In Part 1 of Schedule 2 to the principal Regulations—
(a)the maximum level of 5 milligrammes of Thiabendazole per kilogramme of product specified for the product Ware potatoes,
(b)the maximum level of 0.5 milligrammes of Pirimiphos-methyl per kilogramme of product specified for the products Grapefruits, Lemons, Limes, Mandarins (including clementines and similar hybrids), Oranges, Pomelos and Other Citrus Fruits, and
(c)the maximum level of 5 milligrammes of Pirimiphos-methyl per kilogramme of product specified for the products Wheat, Rye, Barley, Oats, Triticale, Maize, Rice and Other Cereals,
shall be deleted.
5. In Part 2 of Schedule 2 to the principal Regulations, for the maximum level of 0.02* milligrammes of Lambda-cyhalothrin per kilogramme of product specified for the product Peas (without pods) there shall be substituted the maximum level of 0.2 milligrammes of Lambda-cyhalothrin per kilogramme of product.
6. In Part 2 of 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 stated below the statement of that pesticide so that those figures will appear opposite such groups of products or such individual products in Part 2 of Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 2 to these Regulations.
7. In Part 2 of 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 3 to these Regulations together with the figures stated below the statement of that pesticide so that those figures will appear opposite such groups of products or such individual products in Part 2 of Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 3 to these Regulations.
8. The maximum levels of pesticides per kilogramme of the groups of products or individual products stated in Schedule 4 to these Regulations shall be inserted at the blank entries corresponding to those figures in Part 2 of Schedule 2 to the principal Regulations.
9. In Schedule 3 to the principal Regulations, after item 9 there shall be inserted, in the appropriate columns, the particulars which are specified in Schedule 5 to these Regulations.
Angela Browning
Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food
4th June 1996
Lindsay
Parliamentary Under Secretary of State, Scottish Office
23rd May 1996
Regulation 3
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
Regulation 6
SCHEDULE 2
Group to which food belongs
Groups include the following products
Aldicarb
Amitraz
Methidathion
Methomyl Thiodicarb
Pirimiphosmethyl
Thiabendazole
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 (including 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 (including 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
(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) Curcurbits-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) Curcurbits-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*
Headcabbage
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*
0.05*
0.1*
7. Hops (dried)
including hop pellets & unconcentrated powder
50
3
10
0.05*
0.1*
Regulation 7
SCHEDULE 3
Group to which food belongs
Groups include the following products
Aldicarb
Amitraz
Methidathion
Methomyl Thiodicarb
Pirimiphosmethyl
Thiabendazole
1
Paddy or rough rice, husked rice and semi-milled or wholly milled 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.
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.
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.
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. 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*
Rice1
0.05*
0.02*
0.02*
0.05*
5
Other cereals2
0.05*
0.02*
0.02*
0.05*
5
0.05*
10. Products of animal origin
Meat, fat & preparations of meat3
0.01*
0.02*7
0.02*
0.02*
0.05*
0.18
Milk4 and
0.01*
0.02*
0.02*
0.05*
Dairy produce5
0.01*
0.02*
0.02*
0.05*
Eggs6
0.01*
0.02*
0.02*
0.02*
0.05*
0.1*
Regulation 8
SCHEDULE 4
Group to which food belongs
Groups include the following products
Bromopropylate
Carbendazim
Chlorothalonil
Chlorpyrifos
Cypermethrin
Deltamethrin
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
Loganberries
Raspberries
Others
(d) Other small fruit & berries (other than wild)
Bilberries
0.05*
Currants (red, black & white)
0.05*
Gooseberries
0.05*
(vi) MISELLANEOUS FRUIT
Kiwi
0.05*
Olives
0.1*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
Celeriac
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
(d) Sweet corn
0.05*
(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
Broccoli
(c) Leafy Brassicas
Chinese cabbage
Kale
Others
(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
Lettuce
0.01*
(c) Watercress
0.1*
(d) Witloof
0.1*
(vii) STEM VEGETABLES
Celery
Fennel
0.05*
Globe artichokes
4. Oilseeds
Sunflower seed (with shell)
6. Tea
(black tea, processed from the leaves of Camellia sinensis)
0.1*
7. Hops (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
Group to which food belongs
Groups include the following products
Flucythrinate
Imazalil
Iprodione
Maneb, Mancozeb, Metiram, Propineb and Zineb
Methamidophos
Methidathion
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
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
Others
0.05*
(d) Other small fruit & berries (other than wild)
Bilberries
Currants (red, black & white)
Gooseberries
(vi) MISCELLANEOUS FRUIT
Kiwi
Olives
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
Celeriac
0.02*
Parsnips
Radishes
Swedes
Turnips
(ii) BULB VEGETABLES
Spring onions
(iii) FRUITING VEGETABLES
(a) Solanacea
Peppers
0.02*
(d) Sweet corn
(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
Broccoli
(c) Leafy Brassicas
Chinese cabbage
0.01*
Kale
0.01*
Others
0.01*
(v) LEAF VEGETABLES AND FRESH HERBS
(a) Lettuce & similar
Lettuce
(c) Watercross
0.05*
(d) Witloof
(vii) STEM VEGETABLES
Celery
0.02*
Fennel
Globe artichokes
0.05*
4. Oilseeds
Sunflower seed (with shell)
6. Tea
(black tea, processed from the leaves of Camellia sinensis)
0.1*
0.1*
7. Hops (dried)
including hop pellets & unconcentrated powder
Group to which food belongs
Groups include the following products
Permethrin
Procymidone
Profenophos
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
Wine grapes
(b) Strawberries (other than wild)
(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
(i) ROOT AND TUBER VEGETABLES
Beetroot
Celeriac
Parsnips
Radishes
Swedes
Turnips
0.05*
(ii) BULB VEGETABLES
Spring onions
0.02*
(iii) FRUITING VEGETABES
(a) Solanacea
Peppers
(d) Sweet corn
(iv) BRASSICA VEGETABLES
(a) Flowering Brassica
Broccoli
0.05*
(c) Leafy Brassicas
Chinese cabbage
Kale
Others
(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*
Regulation 9
SCHEDULE 5
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
Whole product
Pepper, black and white
Vanilla pods
Others
Explanatory Note
(This note is not part of the Regulations)
These Regulations, which do not extend to Northern Ireland, 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) Regulations 1994 (“the principal Regulations”) (S.I. 1994/1985, amended by S.I. 1995/1483).
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 (OJ No. L197, 22.8.95, p.14), 95/39/EC (OJ No. L197, 22.8.95, p.29) and 95/61/EC (OJ 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/EC (OJ No. L211, 23.8.93, p.6) (regulations 3, 6, 7 and 8).
Additionally, the Regulations—
(a)remove maximum levels which were included in Part I of Schedule 2 to the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum residue levels now included in Part 2 of that Schedule (regulation 4);
(b)correct an error in Part 2 of Schedule 2 to the principal Regulations (regulation 5); and
(c)in implementation of Directive 95/38/EC, add spices to the list of groups of products to which Community maximum residue levels apply (regulation 9).
Maximum levels in these Regulations which are followed by * will, when inserted into Part 2 of Schedule 2 to the principal Regulations, connect with the explanation of that symbol given there.
A compliance cost assessment has been prepared and a copy has been placed in the library of each House of Parliament. Copies of the compliance cost assessment can be obtained from the Pesticides Safety Directorate of the Ministry of Agriculture, Fisheries and Food, Room 312, Mallard House, Kings Pool, 3 Peasholme Green, York YO1 2PX.
(1)
S.I. 1972/1811.
(2)
1972 c. 68.
(3)
S.I. 1994/1985, amended by S.I. 1995/1483.
