
Article 1 
In Annex II to Directive 76/895/EEC the entries relating to phosphamidon and mevinphos are deleted.
Article 2 
Directive 86/362/EEC is amended as follows in accordance with Annex I to this Directive.
Article 3 
Directive 90/642/EEC is amended in accordance with Annex II to this Directive.
Article 4 

1. Member States shall adopt and publish, by 1 September 2007 at the latest, the laws, regulations and administrative provisions necessary to comply with this Directive. They shall forthwith communicate to the Commission the text of those provisions and a correlation table between those provisions and this Directive.They shall apply those provisions from 2 September 2007.When Member States adopt those provisions, they shall contain a reference to this Directive or be accompanied by such a reference on the occasion of their official publication. Member States shall determine how such reference is to be made.
2. Member States shall communicate to the Commission the text of the main provisions of national law which they adopt in the field covered by this Directive.
Article 5 
This Directive shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
Article 6 
This Directive is addressed to the Member States.
Done at Brussels, 20 February 2007.
For the Commission
Markos KYPRIANOU
Member of the Commission
ANNEX I

In part A of Annex II to Directive 86/362/EEC the following lines for phosphamidon and mevinphos are added:

Pesticide residues Maximum levels in mg/kg
‘Phosphamidon 0,01Cereals
Mevinphos, sum of E- and Z-isomers 0,01Cereals


ANNEX II

In part A of Annex II to Directive 90/642/EEC the following columns for phosphamidon and mevinphos are added:

Pesticide residue and maximum residue level (mg/kg)
Groups and examples of individual products to which the MRLs would apply Phosphamidon Mevinphos, sum of E- and Z-isomers

‘1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts
 0,01 0,01

(i) CITRUS FRUIT
  
Grapefruit  
Lemons  
Limes  
Mandarins (including clementines and other hybrids)  
Oranges  
Pomelos  
Others  

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

(iii) POME FRUIT
  
Apples  
Pears  
Quinces  
Others  

(iv) STONE FRUIT
  
Apricots  
Cherries  
Peaches (including nectarines and similar hybrids)  
Plums  
Others  

(v) BERRIES AND SMALL FRUIT
  

(a) Table and wine grapes
  
Table grapes  
Wine grapes  

(b) Strawberries (other than wild)
  

(c) Cane fruit (other than wild)
  
Blackberries  
Dewberries  
Loganberries  
Raspberries  
Others  

(d) Other small fruit and berries (other than wild)
  
Bilberries  
Cranberries  
Currants (red, black and white)  
Gooseberries  
Others  

(e) Wild berries and wild fruit
  

(vi) MISCELLANEOUS
  
Avocados  
Bananas  
Dates  
Figs  
Kiwi  
Kumquats  
Litchis  
Mangoes  
Olives (table consumption)  
Olives (oil extraction)  
Papaya  
Passion fruit  
Pineapples  
Pomegranate  
Others  

2. Vegetables, fresh or uncooked, frozen or dry
 0,01 0,01

(i) ROOT AND TUBER VEGETABLES
  
Beetroot  
Carrots  
Cassava  
Celeriac  
Horseradish  
Jerusalem artichokes  
Parsnips  
Parsley root  
Radishes  
Salsify  
Sweet potatoes  
Swedes  
Turnips  
Yam  
Others  

(ii) BULB VEGETABLES
  
Garlic  
Onions  
Shallots  
Spring onions  
Others  

(iii) FRUITING VEGETABLES
  

(a) Solanacea
  
Tomatoes  
Peppers  
Aubergines  
Okra  
Others  

(b) Cucurbits — edible peel
  
Cucumbers  
Gherkins  
Courgettes  
Others  

(c) Cucurbits-inedible peel
  
Melons  
Squashes  
Watermelons  
Others  

(d) Sweet corn
  

(iv) BRASSICA VEGETABLES
  

(a) Flowering brassica
  
Broccoli (including Calabrese)  
Cauliflower  
Others  

(b) Head brassica
  
Brussels sprouts  
Head cabbage  
Others  

(c) Leafy brassica
  
Chinese cabbage  
Kale  
Others  

(d) Kohlrabi
  

(v) LEAF VEGETABLES AND FRESH HERBS
  

(a) Lettuce and similar
  
Cress  
Lamb's lettuce  
Lettuce  
Scarole (broad-leaf endive)  
Ruccola  
Leaves and stems of brassica  
Others  

(b) Spinach and similar
  
Spinach  
Beet leaves (chard)  
Others  

(c) Water cress
  

(d) Witloof
  

(e) Herbs
  
Chervil  
Chives  
Parsley  
Celery leaves  
Others  

(vi) LEGUME VEGETABLES (fresh)
  
Beans (with pods)  
Beans (without pods)  
Peas (with pods)  
Peas (without pods)  
Others  

(vii) STEM VEGETABLES (fresh)
  
Asparagus  
Cardoons  
Celery  
Fennel  
Globe artichokes  
Leek  
Rhubarb  
Others  

(viii) FUNGI
  

(a) Cultivated mushrooms
  

(b) Wild mushrooms
  

3. Pulses
 0,01 0,01
Beans  
Lentils  
Peas  
Lupines  
Others  

4. Oilseeds
 0,01 0,01
Linseed  
Peanuts  
Poppy seed  
Sesame seed  
Sunflower seed  
Rape seed  
Soya bean  
Mustard seed  
Cotton seed  
Hemp seed  
Others  

5. Potatoes
 0,01 0,01
Early potatoes  
Ware potatoes  

6. Tea (dried leaves and stalks, fermented or other-wise, Camellia sinensis)
 0,02 0,02

7. Hops (dried), including hop pellets and unconcentrated powder
 0,02 0,02

