
1 
These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2002; they extend to England and Wales only, and shall come into force on 1st September 2002.
2 

(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999 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) (England and Wales) (Amendment) Regulations 2002.”.
(3) In Schedule 1 there shall be inserted at the appropriate place to preserve the alphabetical ordering in columns 1 and 2 the following:

Column 1 Column 2
Pesticide Residues
Azimsulfuron azimsulfuron
Fluroxypyr fluroxypyr and its esters expressed as fluroxypyr
Prohexadione prohexadione and its salts expressed as prohexadione
Flupyrsulfuron-methyl flupyrsulfuron-methyl
Pymetrozine pymetrozine
(4) In Part 1 of Schedule 2, the column for the pesticide Tecnazene shall be deleted on 1st January 2003.
(5) In Part 2 of Schedule 2, in the relevant columns for the pesticides mentioned below, the 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 chilli peppers delete “0.05*” and insert “1”, and on strawberries delete “0.05*” and insert “0.2”;
(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 2 of Schedule 2—
(a) there shall be inserted, in the appropriate place to preserve the alphabetical ordering, 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 those pesticides as specified in the Schedule to these Regulations.
Signed on behalf of the National Assembly for Wales
D. Elis Thomas
Presiding Officer National Assembly for Wales
24th June 2002Whitty
Parliamentary Under Secretary of State
Department for Environment, Food and Rural Affairs
10th July 2002
SCHEDULE
Regulation 2 (6)


Group to which food belongs Groups include the following products Amitraz Azoxystrobin Flupyrsulfuron-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 


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

Group to which food belongs Groups include the following products Flupyrsulfuron-methyl Pymetrozine

8 

 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*