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

Link to law: http://www.legislation.gov.uk/nisr/1996/527/made/data.htm?wrap=true
Published: 1996-11-12

Statutory Rules of Northern Ireland
1996 No. 527

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

Made
12th November 1996

Coming into operation
30th December 1996

The Department of Agriculture, being a Department 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, 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(3).

(2) The Interpretation Act (Northern Ireland) 1954(4) 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.

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

L.S.
L. G. McKibben
Assistant Secretary

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 5
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.

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.

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

(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*

Rice1

0.05*
0.02*

0.02*
0.05*
5

Other cereals2

0.05*
0.02*

0.02*
0.05*
5

0.05*

9. 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 6
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

(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

(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

(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

(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*

Regulation 7
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

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.


(1)
S.I. 1972/1811

(2)
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

(3)
S.R. 1995 No. 33 amended by S.R. 1995 No. 461

(4)
1954 c. 33 (N.I.)
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