
1988 No. 1378
PESTICIDES
The Pesticides (Maximum Residue Levels in Food) Regulations 1988
Made 1st August 1988
Coming into force
except for regulation 3(b) and 2nd August 1988
Schedule 2 Remainder 31st December 1988
The Minister of Agriculture, Fisheries and Food and the Secretary of State, acting jointly, in exercise of the powers conferred on them by Sections 16(2)(k) and (1), (15) and 24(3) of the Food and Environment Protection Act l985 and of all other powers enabling them in that behalf, after consultation with the Advisory Committee on Pesticides established under Section 16(7) of that Act, hereby make the following Regulations a draft whereof has been laid before and approved by resolution of each House of Parliament:—
Title and commencement
1 
These Regulations may be cited as the Pesticides (Maximum Residue Levels in Food) Regulations 1988 and shall come into force on the day after the day on which they are made, except for regulation 3(b) and Schedule 2, which shall come into force on 31st December 1988.
Interpretation
2 

(1) In these Regulations, unless the context otherwise requires—
 “food” includes cereals intended for human consumption listed in Schedules 1 and 2;
 “maximum residue level” in the case of any food, in relation to any pesticide used in connection therewith, means the figure obtained at the point in Schedule 1 or 2 where a line drawn vertically from the reference to that pesticide intersects with a line drawn horizontally from the reference to that food;
 “pesticide” means a pesticide specified in Schedule 1, 2 or 3;
 “residue” in relation to any pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 alongside the entry of that pesticide in column 1 of that Schedule.
(2) Any reference in a Schedule to a food, figure or pesticide includes any qualifying words relating to that food, figure or pesticide in that Schedule.
(3) Any reference in these Regulations to a Schedule shall be construed as a reference to a Schedule to these Regulations.
Maximum residue levels
3 
No person may leave or cause to be left—
(a) in any food specified in Schedule 1,
(b) in any food specified in Schedule 2,a level of residue exceeding any maximum residue level applicable to such food specified in that Schedule.
Seizure or disposal of food
4 
If any food has in it a residue level in excess of any maximum residue level relating to that food, either of the Ministers shall have power—
(a) to seize or dispose of the consignment containing that food or any part of it, or to require that some other person shall dispose of it, or
(b) to direct some other person to take such remedial action as appears to the Minister to be necessary.
Sampling
5 
The level of residue in a food shall be determined as far as practicable in accordance with the procedures laid down in Parts 5 and 6 of the Guide to Codex Recommendations Concerning Pesticide Residues.
In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on 28th July 1988.
John MacGregor
Minister of Agriculture, Fisheries and Food
Sanderson of Bowden
Minister of State, Scottish Office
28th July 1988Peter Walker
Secretary of State for Wales
1st August 1988Edwina Currie
Parliamentary Under-Secretary of State,
Department of Health
1st August 1988
SCHEDULE 1
Regulation 3(a)


Group to which food belongs Food Pesticides
  Aldrin & Deldrin Captafol Carbaryl Carbon Disulphide Carbon Tetrachloride Chlordane DDT Diazinon 1,2-Dibromoethane Dichlorvos Endosulfan Endrin Hexachlorobenzene (HCB) Hexachlorocyclohexane (HCH) Heptachlor Hydrogen Cyanide Hydrogen Phosphide Inorganic Bromide Malathion Methyl Bromide Phosphamidon Pyrethrins Trichlorfon
               α β γ         
Cereals Wheat 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Rye 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Barley 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Oats 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Maize 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Rice 0.01 0.05 1 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
 Other Cereals 0.01 0.05 0.5 0.1 0.1 0.02 0.05 0.05 0.05 2 0.1 0.01 0.01 0.02 sum of α and β 0.1 0.01 15 0.1 50 8 0.1 0.05 3 0.1
Products of Animal Origin Meat, Fat and Preparations of Meat 0.2     0.05 1     0.05 0.2 0.2 0.1 2, 1 0.2        
 Milk 0.006     0.002 0.04     0.0008 0.01 0.004 0.003 0.008 0.004        
 Dairy Produce (>2% Fat) 0.15     0.05 1     0.02 0.25 0.1 0.075 0.2 0.1        








SCHEDULE 2
Regulation 3(b)


Group to which food belongs Food Pesticides
  Aldrin & Dieldrin 2-Aminobutane Aminotriazole (Amitrole) Azinphos-methyl Bitertanol Captafol Captan Carbaryl Carbendazim Carbophenothion Chlordane Chlorfenvinphos Chlorptrifos-methyl DDT Diazinon 1,2-Dibromoethane Dichlofluanid Dichlorvos Dicofol Difiubenzuron Dimethipin Dimethoate Dithiocarbamates Endosulfan Endrin Ethion Etrimfos Fenitrothion Fluazifop Flurochloridone Haloxyfop Hexachlorobenzene (HCB) Hexachlorocyclohexane (HCH) γ Heptachlor Imazalil Inorganic Bromide Ioxynil Iprodione Malathion Mercury Compounds Methacrifos Mevinphos Omethoate Parathion Parathion-methyl Phosalone Pirimiphos-methyl Quintozene Tecnazene Thiabendazole Triazophos 2,4,5-T Vinclozolin
Cereals Wheat         0.5    10              10 10            0.02 10      10      
 Rye         0.5    10              10 10            0.02 10      10      
 Barley         0.5    10              10 10            0.02 10      10      
 Oats         0.5    10              10 10            0.02 10      10      
 Maize             10              10 10            0.02 10      10      
 Rice                                                     
 Other Cereals             10              10 10            0.02 10      10      
Products of Animal Origin Meat, Fat and Preparations of Meat            0.2 0.05  0.7   0.05  0.05                                 
 Milk         0.1   0.008 0.01  0.02   0.02  0.05                                 
 Dairy Produce (>2% Fat)                                                     
 Eggs 0.1        0.1  0.02  0.05 0.5    0.05  0.05     0.2       1 0.1 0.05                   
Citrus Fruit Oranges 0.05 5 0.05 2  0.05 0.1 7 10 2 0.02 1  1 0.5 0.01 5 0.1 5 1  2  2 0.02 2  2     1 0.01 5/0.1 30   2   0.2 1 1 0.2 1 0.5     0.05 
 Other Citrus 0.05 5 0.05 2  0.05 0.1 7 10 2 0.02 1  1 0.5 0.01 5 0.1 5 1  2  2 0.02 2  2     1 0.01 5/0.1 30   2   0.2 1 1 0.2 1 0.5     0.05 
Pome Fruit Apples 0.05  0.05 1 1 0.05 3 5 5 1 0.02 0.05  0.1 0.5 0.01 5 0.1 5 1  1 3 2 0.02 0.5  0.5   0.05  1 0.01  20  10 0.5 0.02  0.2 1   2      0.05 1
 Pears 0.05  0.05 1 1 0.05 3 5 5 1 0.02 0.05  0.1 0.5 0.01 5 0.1 5 1  1 3 2 0.02 0.05  0.5   0.05  1 0.01  20  10 0.5 0.02  0.2 1   2      0.05 1
Stone Fruit Peaches and Nectarines 0.05  0.05 4 1 0.05 2 10 10 1 0.02 0.05  0.1 0.5 0.01 5 0.1 5   2 3 2 0.02 0.5  0.5     1 0.01  20  10 0.5   0.5 1   2      0.05 5
 Plums 0.05  0.05 1 1 0.05 2 10 2 1 0.02 0.05  0.1 0.5 0.01 5 0.1 5 1  2 1 2 0.02 0.5  0.5     1 0.01  20  10 0.5   0.5 1   1      0.05 
Berries, Small Fruit and Soft Fruit Grapes 0.05  0.05 2  0.05 3 5 10  0.02 0.05  0.1 0.5 0.01 15 0.1 5   1 5 2 0.02 0.5  0.5     0.5 0.01  20  10 0.5   0.1 1   1      0.05 5
 Strawberries 0.05  0.05 1  0.05 3 7 5  0.02 0.05  0.1 0.5 0.01 10 0.1 5   1 3 2 0.02 0.1  0.5     3 0.01  30  10 0.5   0.1 1   1      0.05 10
 Raspberries 0.05  0.05 1  0.05 3 10 5  0.02 0.05  0.1 0.5 0.01 15 0.1 5   1 5 2 0.02 0.1  0.5     3 0.01  20  5 0.5   0.1 1   1      0.05 5
 Blackcurrants 0.05  0.05 1  0.05 3 10 5  0.02 0.05  0.1 0.5 0.01 15 0.1 5   2 5 2 0.02 0.1  0.5     3 0.01  20  5 0.5   0.1 1   1      0.05 5
Assorted fruit Bananas 0.05  0.05 1 0.5 0.05 0.1 5 1  0.02 0.05  1 0.5 0.01 5 0.1 5   1 1 2 0.02 0.1  0.5     1 0.01  20   0.5    0.2   1  1   1 0.05 
Roots and Tuber Vegetables Potatoes 0.05 50 0.05 0.2  0.05 0.1 0.2 3  0.02 0.5  0.1 0.5 0.01 0.1 0.5 5  0.1 0.05 0.1 0.2 0.02   0.05 0.1 0.01   0.05 0.05     0.5 0.02  0.1 0.05   0.1  0.2  5 0.05 0.05 0.1
 Carrots 0.05  0.05 0.5  0.05 0.1 2   0.02 0.5  0.1 0.5 0.01 5 0.5 5   1 0.5 0.2 0.02 0.1  0.5  0.01   0.2 0.2     0.5 0.02  0.1 0.2   0.1     0.1 0.05 
 Turnips 0.05  0.05 0.5  0.05 0.1 1   0.02 0.5  0.1 0.5 0.01 5 0.5 5   1  2 0.02 0.1  0.05  0.01   1 0.05     0.5 0.02  0.1 0.2   0.1      0.05 
 Swedes 0.05  0.05 0.5  0.05 0.1 2   0.02 0.5  0.1 0.5 0.01 5 0.5 5   1  2 0.02 0.1  0.5  0.01   1 0.05     0.5 0.02  0.1 2   0.1      0.05 
Bulb Vegetables Onions 0.05  0.05 0.5  0.05 0.1 1 2  0.02 0.5  0.1 0.5 0.01 5 0.5 5   1  1 0.02 0.1  0.05  0.01   1 0.05   0.1 0.1 3 0.02  0.1 0.1   1     0.05 0.05 1
Fruiting Vegetables Tomatoes 0.05  0.05 0.5  0.05 3 5 5  0.02 0.1  0.1 0.5 0.01 5 0.5 1 1  1 3 2 0.02 0.1  0.5     2 0.02  75  5 3 0.02  0.1 1   1  0.1    0.05 3
 Cucumbers 0.05  0.05 0.5  0.05 0.1 3 0.5  0.02 0.1  0.1 0.5 0.01 5 0.5 2   2 0.5 2 0.02 0.1  0.5     1 0.05  50  5 3 0.02  0.1 0.2   1      0.05 1
Brassica Vegetables Cabbage 0.05  0.05 0.5  0.05 0.1 5   0.02 0.1  0.1 0.5 0.01 5 0.5 5 1  2  2 0.02 0.1  0.5     2 0.05  100   3 0.02  0.1 0.2   1  0.02   0.1 0.05 1
 Cauliflowers 0.05  0.05 0.5  0.05 0.1 1  0.5 0.02 0.1  0.1 0.5 0.01 5 0.5 5   2  2 0.02 0.1  0.5     2 0.05     3 0.02  0.1 0.2   1  0.02    0.05 1
 Brussels Sprouts 0.05  0.05 1  0.05 0.1 1 0.5 0.5 0.02 0.1  0.1 0.5 0.01 5 0.5 5 1  2  2 0.02 0.1  0.5     2 0.05     3 0.02  0.1 0.2   1     0.1 0.05 
Legume Vegetables Beans 0.5  0.05 0.5  0.05 2 5   0.02 0.1  0.1 0.5 0.01 5 0.5 5   2 0.5 2 0.02 0.1  0.5     1 0.05     3   0.1 0.2   1  0.01    0.05 2
 Peas 0.5  0.05 0.5  0.05 2 5   0.02 0.1  0.1 0.5 0.01 5 0.5 5   1  2 0.02 0.1  0.5     0.1 0.05     3   0.1 0.2   1      0.05 1
Stem Vegetables Celery 0.5  0.05 2  0.05 0.1 3 2  0.02 0.5  0.1 0.5 0.01  0.5 5   1  2 0.02 0.1  0.5     1 0.05     3 0.02  0.1 0.2   1      0.05 5
 Leeks 0.5  0.05 0.5  0.05 2 1   0.02 0.1  0.1 0.5 0.01 5 0.5 5   1  2 0.02 0.1  0.5     1 0.05     3 0.02  0.1 2   1      0.05 
Leaf Vegetables Lettuce 0.05  0.05 0.5  0.05 2 10 5  0.02 0.1  0.1 0.5 0.01 10 1 5     2 0.02 0.1  0.5     2 0.05     3 0.02  0.5 0.2   1  3 2   0.05 5
Fungi Mushrooms 0.05  0.05   0.05 0.1 1 1  0.02 0.05  0.1 0.5 0.01  0.5 5 0.1  1   0.02 0.1  0.5     1 0.05     3 0.02  0.1 0.2   1      0.05 








SCHEDULE 3
Regulation2


(1) (2)
Pesticides Residues
Aldrin & Dieldrin singly or combined, expressed as dieldrin (HEOD)
2-Aminobutane 2-aminobutane
Aminotriazole aminotriazole
Azinphos-methyl sum of azinphos-methyl and azinphos-ethyl
Bitertanol bitertanol
Captafol captafol
Captan sum of captan and folpet
Carbaryl carbaryl
Carbendazim carbendazim (from use of benomyl, thiophanate-methyl and carbendazim)
Carbon disulphide carbon disulphide
Carbon tetrachloride carbon tetrachloride
Carbophenothion sum of carbolphenothion, its sulphoxide and its sujlphone, expressed as carbophenothion
Chlordane 
(1) for products of animal origin sum of cis- and trans- isomers and oxychlordane expressed as chlordane;
(2) for cereals, fruit and vegetables: sum of cis- and trans isomers expressed as chlordane
Chlorfenvinphos sum of E- and Z- isomers of chlordenvinphos
Chlorpyrifos-methyl chlorpyrifos-methyl
DDT sum of pp' -DDT, op' -DDT, pp' -TDE and pp' -DDE expressed as DDT
Diazinon diazinon
1,2-Dibromoethane 1,2-dibromoethane
Dichlofluanid dichlofluanid
Dichlorvos dichlorvos
Dicofol dicofol
Diflubenzuron diflubenzuron
Dimethihpin dimethipin
Dimethoate dimethoate
Dithiocarbamates alkylenebisdithiocarbamates and alkylthiuramdisulphides and dialkyldithiocarbamates determined and expressed as carbon disulphide (CS2)
Endosulfan sum of alpha- and beta- isomers and of endosulfan sulphate, expressed as endosulfan
Endrin endrin
Ethion ethion
Etrimfos sum of etrimfos, its oxygen analogue and 6-ethoxy-2-ethyl-4-hydroxypyrimidine
Fenitrothion fenitrothion
Fluazifop fluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flurochloridone flurochloridone
Heloxyhfop haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB) hexachlorobenzene
Hexachlorocyclohexane (HCH hexachlorocyclohexane
 alpha-isomer
 beta-isomer
 gamma-isomer
Heptachlor sum of heptachlor and heptachlor expxide, expressed as heptachlor
Hydrogen cyanide cyanide expressed as hydrogen cyanide
Hydrogen phosphide phosphides expressed as hydrogen phosphide
Imazalil imazalil
Inorganic bromide determined and expressed as total bromine from all sources
Ioxynil ioxynil
Iprodione sum of iprodione and all metabolites containing 3,5-dichloroaniline moiety, expressed as iprodione
Malathion sum of malathion and malaoxon, expressed as malathion
Mercury compounds determined as total mercury and expressed as mercury
Methacrifos methacrifos
Methyl bromide bromomethane
Mevinphos sum of cis- and trans- mevinphos
Omethoate ometheoate (from use of formothion, dimethoate and omethoate)
Parathion parathion
Parathion-methyl parathion-methyl
Phosalone phosalone
Phosphamidon sum of phosphamidon (E- and Z- isomers) N-desethylphosphamidon (E- and Z- isomers) expressed as phosphamdon
Pirimiphos-methyl pirimiphos-methyl
Pyrethrins sum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quintozene sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazene tecnazene
Thiabendazole thiabendazole
Triazophos triazophos
Trichlorfon trichlorfen
2,4,5-T 2,4,5-T
Vinclozolin sum of vinclozolin and all metabolites containing 3,5-dichloroaniline moiety, expressed as vinclozolin