
1 

(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) (No. 2) Regulations (Northern Ireland) 2002 and shall come into operation on 1st September 2002.
(2) The Interpretation Act (Northern Ireland) 1954 shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.
2 

(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 shall be amended in accordance with this regulation.
(2) In regulation 2(1), for the definition of the Residues Directives there shall be substituted the following definition:“
 “the Residues Directives” means Council Directive 86/362/EEC, Council Directive 86/363/EEC and Council Directive 90/642/EEC, in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) (No. 2) Regulations (Northern Ireland) 2002.”.
(3) In Schedule 1 there shall be inserted at the appropriate places in Columns 1 and 2 the following:

Column 1 Column 2
Pesticide Residues
Flupyrsulfuron-methyl flupyrsulfuron-methyl
Pymetrozine pymetrozine
(4) On 1st January 2003, the column for the pesticide Tecnazene shall be deleted from Part I of Schedule 2.
(5) In Part II of Schedule 2 maximum residue levels shall be substituted as follows –
(a) for mg/kg of Acephate on peaches delete “ 0.02*” and insert “0.2”;
(b) for mg/kg of Chlorothalonil on celeriac delete “0.5” and insert “1”;
(c) for mg/kg of Cypermethrin on asparagus delete “0.05*” and insert “0.1 ”;
(d) for mg/kg of Ethephon on pineapples delete “0.5” and insert “2”;
(e) for mg/kg of Fenbutatin oxide on peppers delete “0.05*” and insert “1”;
(f) for mg/kg of Kresoxim-methyl on strawberries delete “0.05*” and insert “0.2”; and
(g) for mg/kg of Metalaxyl on spring onions delete “0.05*” and insert “0.2”, and on scarole (broad-leaf endive), chervil, chives, parsley, celery leaves and other herbs delete “0.05*” and insert “1”.
(6) In Part II of Schedule 2 –
(a) there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, columns of maximum permitted levels for residues of the pesticides Flupyrsulfuron-methyl and Pymetrozine as specified in the Schedule to these Regulations; and
(b) for the columns relating to the pesticides Amitraz, Azoxystrobin and Lambda-cyhalothrin, there shall be substituted the columns of maximum permitted levels for residues of these pesticides as specified in the Schedule to these Regulations.
Sealed with the Official Seal of the Department of Agriculture and Rural Development on 23rd July 2002.
Liam McKibben
A senior officer of the
Department of Agriculture and Rural Development

SCHEDULE
Regulation 2(6)


Group to which food belongs Groups include the following products Amitraz Azoxystrobin Flupyrsulf-uron-methyl Lambda-cyhalothrin Pymetrozine
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

(i) CITRUS FRUIT
 Grapefruit 0.05* 1 0.02* 0.1 0.3
 Lemons 0.05* 1 0.02* 0.02* 0.3
 Limes 0.05* 1 0.02* 0.02* 0.3
 Mandarins (inc clementines & similar hybrids) 0.05* 1 0.02* 0.02* 0.3
 Oranges 0.05* 1 0.02* 0.1 0.3
 Pomelos 0.05* 1 0.02* 0.1 0.3
 Others 0.05* 1 0.02* 0.02* 0.3

(ii) TREE NUTS (shelled or unshelled)
 Almonds 0.05* 0.1* 0.02* 0.05* 0.02*
 Brazil nuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Cashew nuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Chestnuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Coconuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Hazelnuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Macadamia nuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Pecans 0.05* 0.1* 0.02* 0.05* 0.02*
 Pine nuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Pistachios 0.05* 0.1* 0.02* 0.05* 0.02*
 Walnuts 0.05* 0.1* 0.02* 0.05* 0.02*
 Others 0.05* 0.1* 0.02* 0.05* 0.02*

(iii) POME FRUIT
 Apples 0.5 0.05* 0.02* 0.1 0.02*
 Pears 0.5 0.05* 0.02* 0.1 0.02*
 Quinces 0.5 0.05* 0.02* 0.1 0.02*
 Others 0.5 0.05* 0.02* 0.1 0.02*

(iv) STONE FRUIT
 Apricots 0.05* 0.05* 0.02* 0.2 0.05
 Cherries 0.05* 0.05* 0.02* 0.1 0.02*
 Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.2 0.05
 Plums 0.05* 0.05* 0.02* 0.1 0.02*
 Others 0.05* 0.05* 0.02* 0.1 0.02*

(v) BERRIES AND SMALL FRUIT
 
(a) Table & wine grapes
 Table grapes 0.05* 2 0.02* 0.2 0.02*
 Wine grapes 0.05* 2 0.02* 0.2 0.02*
 
(b) Strawberries (other than wild) 0.05* 2 0.02* 0.5 0.02*
 
(c) Cane Fruit (other than wild)
 Blackberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Dewberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Loganberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Raspberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(d) Other small fruit & berries (other than wild)
 Bilberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Cranberries 0.05* 0.05* 0.02* 0.02* 0.02*
 Currants (red, black & white) 0.05* 0.05* 0.02* 0.1 0.02*
 Gooseberries 0.05* 0.05* 0.02* 0.1 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.2 0.02*

(vi) MISCELLANEOUS FRUIT
 Avocados 0.05* 0.05* 0.02* 0.02* 0.02*
 Bananas 0.05* 2 0.02* 0.02* 0.02*
 Dates 0.05* 0.05* 0.02* 0.02* 0.02*
 Figs 0.05* 0.05* 0.02* 0.02* 0.02*
 Kiwi fruit 0.05* 0.05* 0.02* 0.02* 0.02*
 Kumquats 0.05* 0.05* 0.02* 0.02* 0.02*
 Litchis 0.05* 0.05* 0.02* 0.02* 0.02*
 Mangoes 0.05* 0.05* 0.02* 0.02* 0.02*
 Olives 0.05* 0.05* 0.02* 0.02* 0.02*
 Passion fruit 0.05* 0.05* 0.02* 0.02* 0.02*
 Pineapple 0.05* 0.05* 0.02* 0.02* 0.02*
 Pomegranates 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
2. Vegetables, fresh or uncooked, frozen or dry

(i) ROOT AND TUBER VEGETABLES
 Beetroot 0.05* 0.05* 0.02* 0.02* 0.02*
 Carrots 0.05* 0.2 0.02* 0.02* 0.02*
 Celeriac 0.05* 0.05* 0.02* 0.1 0.02*
 Horseradish 0.05* 0.2 0.02* 0.02* 0.02*
 Jerusalem artichokes 0.05* 0.05* 0.02* 0.02* 0.02*
 Parsnips 0.05* 0.2 0.02* 0.02* 0.02*
 Parsley root 0.05* 0.2 0.02* 0.02* 0.02*
 Radishes 0.05* 0.05* 0.02* 0.1 0.02*
 Salsify 0.05* 0.2 0.02* 0.02* 0.02*
 Sweet potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
 Swedes 0.05* 0.05* 0.02* 0.02* 0.02*
 Turnips 0.05* 0.05* 0.02* 0.02* 0.02*
 Yams 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*

(ii) BULB VEGETABLES
 Garlic 0.05* 0.05* 0.02* 0.02* 0.02*
 Onions 0.05* 0.05* 0.02* 0.02* 0.02*
 Shallots 0.05* 0.05* 0.02* 0.02* 0.02*
 Spring onions 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*

(iii) FRUITING VEGETABLES
 
(a) Solanacea
 Tomatoes 0.5 2 0.02* 0.1 0.5
 Peppers 0.05* 2 0.02* 0.1 1
 Aubergines 0.5 2 0.02* 0.5 0.5
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(b) Cucurbits-edible peel
 Cucumbers 0.05* 1 0.02* 0.1 0.5
 Gherkins 0.05* 1 0.02* 0.1 0.5
 Courgettes 0.05* 1 0.02* 0.1 0.5
 Others 0.05* 1 0.02* 0.1 0.5
 
(c) Cucurbits-inedible peel
 Melons 0.05* 0.5 0.02* 0.05 0.2
 Squashes 0.05* 0.5 0.02* 0.05 0.2
 Watermelons 0.05* 0.5 0.02* 0.05 0.2
 Others 0.05* 0.5 0.02* 0.05 0.2
 
(d) Sweet corn 0.05* 0.05* 0.02* 0.02* 0.02*

(iv) BRASSICA VEGETABLES
 
(a) Flowering Brassicas
 Broccoli (including Calabrese) 0.05* 0.05* 0.02* 0.1 0.02*
 Cauliflower 0.05* 0.05* 0.02* 0.1 0.02*
 Others 0.05* 0.05* 0.02* 0.1 0.02*
 
(b) Head Brassicas
 Brussels sprouts 0.05* 0.05* 0.02* 0.05 0.02*
 Head cabbage 0.05* 0.05* 0.02* 0.2 0.05
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(c) Leafy Brassicas
 Chinese cabbage 0.05* 0.05* 0.02* 0.02* 0.02*
 Kale 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(d) Kohlrabi 0.05* 0.05* 0.02* 0.02* 0.02*

(v) LEAF VEGETABLES AND FRESH HERBS
 
(a) Lettuce & similar
 Cress 0.05* 3 0.02* 1 1
 Lamb’s lettuce 0.05* 3 0.02* 1 1
 Lettuce 0.05* 3 0.02* 1 1
 Scarole (broad-leaf endive) 0.05* 3 0.02* 1 1
 Others 0.05* 3 0.02* 1 1
 
(b) Spinach & similar
 Spinach 0.05* 0.05* 0.02* 0.5 0.02*
 Beet leaves (chard) 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*
 
(c) Watercress 0.05* 0.05* 0.02* 0.02* 0.02*
 
(d) Witloof 0.05* 0.2 0.02* 0.02* 0.02*
 
(e) Herbs
 Chervil 0.05* 0.05* 0.02* 1 1
 Chives 0.05* 0.05* 0.02* 1 1
 Parsley 0.05* 0.05* 0.02* 1 1
 Celery leaves 0.05* 0.05* 0.02* 1 1
 Others 0.05* 0.05* 0.02* 1 1

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

(vii) STEM VEGETABLES
 Asparagus 0.05* 0.05* 0.02* 0.02* 0.02*
 Cardoons 0.05* 0.05* 0.02* 0.02* 0.02*
 Celery 0.05* 5 0.02* 0.3 0.02*
 Fennel 0.05* 0.05* 0.02* 0.02* 0.02*
 Globe artichokes 0.05* 1 0.02* 0.02* 0.02*
 Leeks 0.05* 0.1 0.02* 0.02* 0.02*
 Rhubarb 0.05* 0.05* 0.02* 0.02* 0.02*
 Others 0.05* 0.05* 0.02* 0.02* 0.02*

(viii) FUNGI
 
(a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.02* 0.02*
 
(b) Wild mushrooms 0.05* 0.05* 0.02* 0.5 0.02*
3. PULSES
 Beans 0.05* 0.1 0.02* 0.02* 0.02*
 Lentils 0.05* 0.1 0.02* 0.02* 0.02*
 Peas 0.05* 0.1 0.02* 0.02* 0.02*
 Others 0.05* 0.1 0.02* 0.02* 0.02*
4. OILSEEDS
 Linseed 0.05* 0.05* 0.05* 0.02* 0.02*
 Peanuts 0.05* 0.05* 0.05* 0.02* 0.02*
 Poppy seed 0.05* 0.05* 0.05* 0.02* 0.02*
 Sesame seed 0.05* 0.05* 0.05* 0.02* 0.02*
 Sunflower seed 0.05* 0.05* 0.05* 0.02* 0.02*
 Rape seed 0.05* 0.05* 0.05* 0.02* 0.02*
 Soya bean 0.05* 0.05* 0.05* 0.02* 0.02*
 Mustard seed 0.05* 0.05* 0.05* 0.02* 0.02*
 Cotton seed 1 0.05* 0.05* 0.02* 0.05
 Others 0.05* 0.05* 0.05* 0.02* 0.02*
5. POTATOES
 Early potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
 Ware potatoes 0.05* 0.05* 0.02* 0.02* 0.02*
6. TEA
 (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.05* 1 0.1*
7. HOPS (dried)
 including hop pellets & unconcentrated powder 20 20 0.05* 10 5

Groups to which food belongs Groups include the following products Flupyrsulfuron-methyl Pymetrozine
8. CEREALS
 Wheat 0.02* 0.02*
 Rye 0.02* 0.02*
 Barley 0.02* 0.02*
 Sorghum 0.02* 0.02*
 Oats 0.02* 0.02*
 Triticale 0.02* 0.02*
 Maize 0.02* 0.02*
 Buckwheat 0.02* 0.02*
 Millet 0.02* 0.02*
 Rice(1) 0.02* 0.02*
 Other cereals(2) 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat(3)  0.01*
 Milk(4) & Dairy produce(5)  0.01*
 Eggs(6)(7)  0.01*