
1 

(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1999 and shall come into force on 1st August 1999.
(2) In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994.
2 
The principal Regulations shall be amended in accordance with regulations 3 to 7 of these Regulations.
3 
In Schedule 1 to the principal Regulations, there shall be inserted–
(a) in column 1 in their appropriate alphabetically ordered positions the pesticides stated in column 1 of Schedule 1 to these Regulations; and
(b) in relation to each such pesticide, in column 2 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, all of the references to the maximum levels of the pesticides listed in column 1 of Schedule 2 to these Regulations per kilogramme of the individual products or group of products stated opposite each such pesticide in column 2 of that Schedule, shall be deleted from that Part.
5 
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 figure stated below the statement of that pesticide so that those figures will appear opposite the references to the product “TEA” in Part 2 of Schedule 2 to the principal Regulations as they appear opposite the reference to that product in Schedule 3 to these Regulations.
6 
The maximum levels of pesticides per kilogramme of an individual product stated opposite the name of each product in Schedule 4 to these Regulations shall be substituted for the corresponding maximum levels specified for each of those products in Part 2 of Schedule 2 to the principal Regulations.
7 
In column 2 of Schedule 3 to the principal Regulations–
(a) additional references to the products “Olives (table consumption)†” and “Olives (oil extract)†” shall be inserted after the reference to the product “Olives†” in that column; and
(b) additional references to the products “Sunflower seed (with shell)” and “Sunflower seed (without shell)” shall be inserted after the reference to the product “Sunflower seed*” in that column.
Jeff Rooker
Minister of State, Ministry of Agriculture, Fisheries and Food
1st April 1999Sam Galbraith
Parliamentary Under Secretary of State, Scottish Office
8th April 1999
SCHEDULE 1
Regulation 3


Column 1 Column 2
Pesticide Residues
Biphenthrin Biphenthrin
Monocrotophos Monocrotophos
Propargite Propargite
Phosmet Phosmet
Quinalphos Quinalphos
SCHEDULE 2
Regulation 4


Column 1 ,Column 2
Pesticide Group of products/individual product
Chlorpyrifos methyl Cereals
Carbendazim Apricots
 Cherries
 Peaches
 Plums
 Table grapes
 Wine grapes
 Currants (red, black and white)
 Onions
 Tomatoes
 Cucumbers
 Brussels sprouts
 Lettuce
 Celery
 Potatoes
SCHEDULE 3
Regulation 5


Group to which food belongs Groups include the following products Biphenthrin Cypermethrin Dichlorvos Dicofol Fenitrothion Fenvalerate Malathion Monocrotophos
TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 5 0.5 0.1*1 20 0.5 10 0.5 0.1*

Group to which food belongs Groups include the following products Permethrin Phosmet Phoxim Propargite Quinalphos
TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 2 0.1* 0.1* 5 2
SCHEDULE 4
Regulation 6


Group to which food belongs Groups include the following products Acephate Carbendazim Chlorothalonil Chlorpyrifos Chlorpyrifos methyl Cypermethrin Deltamethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts

i) CITRUS FRUIT
 Lemons    0.2 0.3
 Mandarins (inc clementines & similar hybrids)    2 1
 Oranges     0.5

ii) POME FRUIT
 Apples 1  1
 Pears 1  1
 Quinces 1  1
 Others 1  1

iii) STONE FRUIT
 Apricots  1 1
 Cherries  0.1* 0.01* 0.3
 Peaches (incl nectarines & similar hybrids) 0.2 1 1 0.2 0.5
 Plums 2 0.5

iv) BERRIES AND SMALL FRUIT
a) Table & wine grapes
 Table grapes  2
 Wine grapes  2 3
b) Strawberries (other than wild)   3   0.05*
c) Cane Fruit (other than wild)
 Blackberries  0.1* 10 0.5   0.5
 Dewberries  0.1* 10 0.05*   0.05*
 Loganberries  0.1* 10 0.05*   0.05*
 Raspberries  0.1* 10 0.5   0.5
 Others  0.1* 10 0.05*   0.05*
d) Other small fruit & berries (other than wild)
 Cranberries    0.05*
 Currants (red, black & white)  0.1* 10 1
 Gooseberries  0.1* 10 1

v) MISCELLANEOUS FRUIT
 Bananas   0.2 3
 Figs       0.05*
2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES
 Carrots  0.1* 1
 Celeriac  0.1* 0.5
 Radishes    0.2
 Salsify  0.1*
 Swedes  0.1*
 Turnips  0.1*

ii) BULB VEGETABLES
 Onions  0.1*  0.2
 Spring onions   5   0.05* 0.1

iii) FRUITING VEGETABLES
a) Solanacea
 Tomatoes  0.5
 Peppers 0.02* 0.1*
 Aubergines 0.5
b) Curcurbits—edible peel
 Cucumbers 0.02* 0.5
 Gherkins  0.1* 5
 Courgettes   0.01*
 Others   0.01*
c) Curcurbits—inedible peel
 Melons   1   0.2
 Squashes   1   0.2
 Watermelons   1   0.2
 Others   1   0.2
d) Sweet corn       0.05*

iv) BRASSICA VEGETABLES
a) Flowering Brassicas
 Broccoli 2 0.1* 3 0.05*
 Cauliflower 2 0.1* 3 0.05*
 Others 2 0.1* 3 0.05*
b) Head Brassicas
 Brussels sprouts  0.5  0.05*
 Head cabbage  3 3 1
 Others  3  0.05*
c) Leafy Brassicas
 Chinese cabbage 0.02*  0.01* 0.5
 Kale 0.02*  0.01* 0.05*
 Others 0.02*  0.01* 0.05*

v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
 Cress  0.1*
 Lamb’s lettuce  0.1*  0.05*
 Lettuce  5
 Scarole  0.1*  0.05*
 Others  0.1*
b) Spinach & similar
 Spinach  0.1*
 Others  0.1* 0.01* 0.05* 0.05* 0.5 0.5
c) Witloof      0.05* 0.05*
d) Herbs
 Chervil   5 0.05*
 Chives   5 0.05*
 Parsley   5 0.05*
 Celery leaves   5 0.05*
 Others   5 0.05*

vi) LEGUME VEGETABLES (fresh)
 Beans (with pods) 3 0.1* 0.01* 0.05*
 Beans (without pods) 0.02* 0.1* 0.05 0.05*  0.05* 0.05*
 Peas (with pods) 3 0.1*  0.05*  0.5
 Peas (without pods) 0.02* 0.1* 0.01* 0.05*  0.05*
 Others  0.1*  0.05*

vii) STEM VEGETABLES
 Asparagus    0.05*
 Cardoons    0.05*
 Celery  2 10 0.05*  0.05*
 Fennel    0.05*
 Globe artichokes 0.2   1 0.05* 2 0.1
 Leeks 0.02*  10 0.05*   0.2
 Rhubarb    0.05*
 Others    0.05*

viii) FUNGI
a) Cultivated mushrooms   2
3. PULSES
 Beans 0.02* 2
 Lentils      0.05*
 Peas 0.02* 0.1*    0.05*
4. OILSEEDS
 Peanuts   0.05
 Rape seed     0.05*
5. POTATOES
 Early potatoes  3
 Ware potatoes  3     0.5
6. HOPS (dried)
 including hop pellets & unconcentrated powder 0.1*  50
7. CEREALS
 Wheat     3 0.05*
 Rye     3 0.05*
 Barley  0.1*  0.2 3 0.2
 Sorghum     3
 Oats     3 0.2
 Triticale     3
 Maize     3
 Buckwheat     3
 Millet     3
 Rice (1)     3
 Other cereals (2)     3
8. PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat (3)       0.05* (5)

Group to which food belongs Groups include the following products Fenvalerate Glyphosate Imazalil Iprodione Maneb, mancozeb, metiram, propineb, zineb Methamidophos Permethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts

i) CITRUS FRUIT
 Grapefruit 0.05*    5
 Lemons 0.05*   5 5
 Limes 0.05*    5
 Mandarins (inc clementines & similar hybrids) 0.05*   2 5
 Oranges 0.05*    5
 Pomelos 0.05*    5
 Others 0.05*    5

ii) TREE NUTS (shelled or unshelled)
 Hazelnuts    0.2

iii) POME FRUIT
 Apples     3 0.05
 Pears     3 0.05
 Quinces     3 0.05
 Others     3 0.05

iv) STONE FRUIT
 Apricots 0.05*     0.1
 Peaches (incl nectarines & similar hybrids) 0.05*     0.05
 Plums      0.3
 Others      0.01*

v) BERRIES AND SMALL FRUIT
a) Strawberries (other than wild)   0.02*    1
b) Cane Fruit (other than wild)
 Dewberries     0.05*
 Other small fruit & berries (other than wild)
c) Currants (red, black & white)     5
 Gooseberries     5

vi) MISCELLANEOUS FRUIT
 Bananas    3
 Olives (table consumption)  0.1*
 Olives (oil extract)  2
2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES
 Beetroot    0.5
 Carrots    0.3 0.2
 Horseradish    0.1
 Parsnips    0.1 0.05*
 Radishes    0.3 0.2
 Salsify     0.2

ii) BULB VEGETABLES
 Onions       0.05*
 Shallots       0.05*
 Spring onions    3 0.05*  0.05*

iii) FRUITING VEGETABLES
a) Solanacea
 Tomatoes   0.5  3
 Peppers      0.01*
b) Curcurbits—edible peel
 Gherkins     2
 Courgettes     2
c) Curcurbits—inedible peel
 Melons   2 0.3 0.5
 Squashes     0.5
 Watermelons     0.5
 Others     0.5

iv) BRASSICA VEGETABLES
a) Flowering Brassicas
 Broccoli    0.05 1 0.5
 Cauliflower    0.05 1 0.5
 Others    0.05 1 0.5
b) Head Brassicas
 Brussels sprouts 0.05*   0.5 1  0.05*
 Head cabbage 0.05*    1  1
 Others 0.05*    1  0.05*
c) Leafy Brassicas
 Chinese cabbage    5 0.5
 Kale 0.05*   0.02* 0.5
 Others    0.02* 0.5
d) Kohlrabi 0.05*    0.1*

v) LEAF VEGETABLES AND FRESH HERBS
a) Spinach & similar
 Others 0.05* 0.1* 0.02* 0.02* 0.05*  1
b) Watercress     0.3
c) Witloof    2

vi) LEGUME VEGETABLES (fresh)
 Beans (with pods) 0.05*   5 1 0.5
 Beans (without pods) 0.05*   0.02* 0.1 0.01*
 Peas (with pods) 0.05*   1 1 0.5
 Peas (without pods) 0.05*   0.2 0.1 0.01*
 Others 0.05*    0.05* 

vii) STEM VEGETABLES
 Celery     0.5
 Fennel    0.02*
 Globe artichokes      0.1
 Leeks     3 0.01*
3. PULSES
 Beans 0.05* 2   0.05* 0.01*
 Lentils 0.05*    0.05* 
 Peas 0.05* 3   0.05* 0.01*
 Others 0.05*    0.05* 
4. OILSEEDS
 Linseed    0.1
 Rape seed     0.5
 Mustard seed  10  0.02*
5. CEREALS
 Wheat     1
 Rye 0.05*    1
 Barley 0.2   1 2
 Sorghum  20   0.05*
 Oats 0.2    2
 Triticale 0.05*    0.05*
 Buckwheat     0.05*
 Millet     0.05*
 Rice (1)    3
 Other cereals (2)     0.05*
6. PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & 0.05* (5)
 preparations of meat (3) 0.5 (6)
 Eggs (4) 0.05*

Group to which food belongs Groups include the following products Procymidone Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts

i) POME FRUIT
 Pears 1

ii) STONE FRUIT
 Apricots 2
 Cherries 0.02*
 Peaches (incl nectarines & similar hybrids) 2
 Plums 2 2
 Others 2

v) BERRIES AND SMALL FRUIT
a) Other small fruit & berries (other than wild)
 Currants (red, black & white)  10

vi) MISCELLANEOUS FRUIT
 Kiwi fruit  10
2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES
 Carrots  0.5
 Horseradish  0.05*
 Radishes  0.05*
 Swedes  0.05*

ii) LEAF VEGETABLES AND FRESH HERBS
a) Spinach & similar
 Others 0.02*
b) Witloof 2

iii) LEGUME VEGETABLES (fresh)
 Beans (without pods) 0.02* 0.5
 Peas (with pods) 1
 Peas (without pods) 0.3 0.3

iv) STEM VEGETABLES
 Celery  0.05*
3. PULSES
 Beans 0.02* 0.5
 Lentils 0.02* 0.05*
 Peas 0.2 0.5
 Others 0.02* 0.05*
Units: Maximum residue levels (MRLs) are expressed in milligrams of residue per kilogram of foodKey:1 Level at or about the limit of determinationFOOTNOTES:1. Paddy or rough rice, husked rice and semi-milled or wholly milled rice2. Other cereals do not include rice3. 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/kg4. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared)5. Poultrymeat only6. Other meat products