Statutory Instruments
PESTICIDES
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(1) 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(2), hereby make the following Regulations a draft whereof has been laid before and approved by resolution of each House of Parliament:-
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.
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.
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.
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.
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(3).
In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on 28th July 1988.
L.S.
John MacGregor
Minister of Agriculture, Fisheries and Food
Sanderson of Bowden
Minister of State, Scottish Office
28th July 1988
Peter Walker
Secretary of State for Wales
1st August 1988
Edwina Currie
Parliamentary Under-Secretary of State,
Department of Health
1st August 1988
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 | ||||||||||||||||||||||||
a UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or above the limit of determination. | ||||||||||||||||||||||||||
b FOOTNOTES Paddy rice. | ||||||||||||||||||||||||||
c "Other cereals" do not include rice. | ||||||||||||||||||||||||||
d 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/kg. | ||||||||||||||||||||||||||
e These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. | ||||||||||||||||||||||||||
f For preserved, concentrated or sweetened cow's milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow's milk or other milk or a combination, the following levels apply:
| ||||||||||||||||||||||||||
g Sheepmeat only. | ||||||||||||||||||||||||||
h All meat except sheepmeat. | ||||||||||||||||||||||||||
Cereals | Wheat | 0.01 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 | |
Riceb | 0.01 | 0.05a | 1 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 Cerealsc | 0.01 | 0.05a | 0.5 | 0.1 | 0.1 | 0.02 | 0.05 | 0.05 | 0.05a | 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 Meatd | 0.2 | 0.05 | 1 | 0.05 | 0.2 | 0.2 | 0.1 | 2g, 1h | 0.2 | ||||||||||||||||
Milke | 0.006 | 0.002 | 0.04 | 0.0008 | 0.01 | 0.004 | 0.003 | 0.008 | 0.004 | |||||||||||||||||
Dairy Producef (>2% Fat) | 0.15 | 0.05 | 1 | 0.02 | 0.25 | 0.1 | 0.075 | 0.2 | 0.1 |
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 | ||
a UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
b FOOTNOTES Paddy rice. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
c "Other cereals" do not include rice. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
d 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/kg. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
e These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
f
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||
g Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
h Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | ||||||||||||||||||||||||||||||||||||||||||||||||
Riceb | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
Other Cerealsc | 10 | 10 | 10 | 0.02 | 10 | 10 | ||||||||||||||||||||||||||||||||||||||||||||||||
Products of Animal Origin | Meat, Fat and Preparations of Meatd | 0.2 | 0.05 | 0.7 | 0.05 | 0.05a | ||||||||||||||||||||||||||||||||||||||||||||||||
Milke | 0.1a | 0.008 | 0.01 | 0.02 | 0.02 | 0.05a | ||||||||||||||||||||||||||||||||||||||||||||||||
Dairy Producef (>2% Fat) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
Eggsg | 0.1 | 0.1a | 0.02 | 0.05 | 0.5 | 0.05a | 0.05a | 0.2 | 1 | 0.1 | 0.05 | |||||||||||||||||||||||||||||||||||||||||||
Citrus Fruit | Oranges | 0.05 | 5 | 0.05a | 2 | 0.05a | 0.1 | 7 | 10 | 2 | 0.02a | 1 | 1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 2 | 2 | 0.02 | 2 | 2 | 1 | 0.01 | 5/0.1h | 30 | 2 | 0.2 | 1 | 1 | 0.2 | 1 | 0.5 | 0.05 | ||||||||||||||||||
Other Citrus | 0.05 | 5 | 0.05a | 2 | 0.05a | 0.1 | 7 | 10 | 2 | 0.02a | 1 | 1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 2 | 2 | 0.02 | 2 | 2 | 1 | 0.01 | 5/0.1h | 30 | 2 | 0.2 | 1 | 1 | 0.2 | 1 | 0.5 | 0.05 | |||||||||||||||||||
Pome Fruit | Apples | 0.05 | 0.05a | 1 | 1 | 0.05a | 3 | 5 | 5 | 1 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 1 | 3 | 2 | 0.02 | 0.5 | 0.5 | 0.05a | 1 | 0.01a | 20 | 10 | 0.5 | 0.02 | 0.2 | 1 | 2 | 0.05 | 1 | |||||||||||||||||
Pears | 0.05 | 0.05a | 1 | 1 | 0.05a | 3 | 5 | 5 | 1 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 1 | 3 | 2 | 0.02 | 0.05 | 0.5 | 0.05a | 1 | 0.01a | 20 | 10 | 0.5 | 0.02 | 0.2 | 1 | 2 | 0.05 | 1 | ||||||||||||||||||
Stone Fruit | Peaches and Nectarines | 0.05 | 0.05a | 4 | 1 | 0.05 | 2 | 10 | 10 | 1 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 2 | 3 | 2 | 0.02 | 0.5 | 0.5 | 1 | 0.01a | 20 | 10 | 0.5 | 0.5 | 1 | 2 | 0.05 | 5 | ||||||||||||||||||||
Plums | 0.05 | 0.05a | 1 | 1 | 0.05 | 2 | 10 | 2 | 1 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 2 | 1 | 2 | 0.02 | 0.5 | 0.5 | 1 | 0.01a | 20 | 10 | 0.5 | 0.5 | 1 | 1 | 0.05 | |||||||||||||||||||||
Berries, Small Fruit and Soft Fruit | Grapes | 0.05 | 0.05a | 2 | 0.05a | 3 | 5 | 10 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 15 | 0.1 | 5 | 1 | 5 | 2 | 0.02 | 0.5 | 0.5 | 0.5 | 0.01a | 20 | 10 | 0.5 | 0.1 | 1 | 1 | 0.05 | 5 | ||||||||||||||||||||||
Strawberries | 0.05 | 0.05a | 1 | 0.05a | 3 | 7 | 5 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 10 | 0.1 | 5 | 1 | 3 | 2 | 0.02 | 0.1 | 0.5 | 3 | 0.01a | 30 | 10 | 0.5 | 0.1 | 1 | 1 | 0.05 | 10 | |||||||||||||||||||||||
Raspberries | 0.05 | 0.05a | 1 | 0.05a | 3 | 10 | 5 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 15 | 0.1 | 5 | 1 | 5 | 2 | 0.02 | 0.1 | 0.5 | 3 | 0.01a | 20 | 5 | 0.5 | 0.1 | 1 | 1 | 0.05 | 5 | |||||||||||||||||||||||
Blackcurrants | 0.05 | 0.05a | 1 | 0.05a | 3 | 10 | 5 | 0.02a | 0.05 | 0.1 | 0.5 | 0.01 | 15 | 0.1 | 5 | 2 | 5 | 2 | 0.02 | 0.1 | 0.5 | 3 | 0.01a | 20 | 5 | 0.5 | 0.1 | 1 | 1 | 0.05 | 5 | |||||||||||||||||||||||
Assorted fruit | Bananas | 0.05 | 0.05a | 1 | 0.5 | 0.05a | 0.1 | 5 | 1 | 0.02a | 0.05 | 1 | 0.5 | 0.01 | 5 | 0.1 | 5 | 1 | 1 | 2 | 0.02 | 0.1 | 0.5 | 1 | 0.01a | 20 | 0.5 | 0.2 | 1 | 1 | 1 | 0.05 | ||||||||||||||||||||||
Roots and Tuber Vegetables | Potatoes | 0.05 | 50 | 0.05a | 0.2 | 0.05a | 0.1 | 0.2 | 3 | 0.02a | 0.5 | 0.1 | 0.5 | 0.01 | 0.1 | 0.5 | 5 | 0.1a | 0.05 | 0.1 | 0.2 | 0.02 | 0.05a | 0.1 | 0.01a | 0.05a | 0.05 | 0.5 | 0.02 | 0.1 | 0.05 | 0.1a | 0.2 | 5 | 0.05a | 0.05 | 0.1 | |||||||||||||||||
Carrots | 0.05 | 0.05a | 0.5 | 0.05a | 0.1 | 2 | 0.02a | 0.5 | 0.1 | 0.5 | 0.01 | 5 | 0.5 | 5 | 1 | 0.5 | 0.2 | 0.02 | 0.1 | 0.5 | 0.01a | 0.2 | 0.2 | 0.5 | 0.02 | 0.1 | 0.2 | 0.1 | 0.1 | 0.05 | ||||||||||||||||||||||||
Turnips | 0.05 | 0.05a | 0.5 | 0.05a | 0.1 | 1 | 0.02a | 0.5 | 0.1 | 0.5 | 0.01 | 5 | 0.5 | 5 | 1 | 2 | 0.02 | 0.1 | 0.05 | 0.01a | 1 | 0.05 | 0.5 | 0.02 | 0.1 | 0.2 | 0.1 | 0.05 | ||||||||||||||||||||||||||
Swedes | 0.05 | 0.05a | 0.5 | 0.05a | 0.1 | 2 | 0.02a | 0.5 | 0.1 | 0.5 | 0.01 | 5 | 0.5 | 5 | 1 | 2 | 0.02 | 0.1 | 0.5 | 0.01a | 1 | 0.05 | 0.5 | 0.02 | 0.1 | 2 | 0.1 | 0.05 | ||||||||||||||||||||||||||
Bulb Vegetables | Onions | 0.05 | 0.05a | 0.5 | 0.05a | 0.1 | 1 | 2 | 0.02a | 0.5 | 0.1 | 0.5 | 0.01 | 5 | 0.5 | 5 | 1 | 1 | 0.02 | 0.1 | 0.05 | 0.01a | 1 | 0.05 | 0.1 | 0.1 | 3 | 0.02 | 0.1 | 0.1 | 1 | 0.05a | 0.05 | 1 | ||||||||||||||||||||
Fruiting Vegetables | Tomatoes | 0.05 | 0.05a | 0.5 | 0.05a | 3 | 5 | 5 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 0.1 | 3 | 0.5 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 0.1 | 5 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 0.1 | 1 | 0.5 | 0.02a | 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 | 0.05a | 1 | 0.05a | 0.1 | 1 | 0.5 | 0.5 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 2 | 5 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 2 | 5 | 0.02a | 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 | 0.05a | 2 | 0.05a | 0.1 | 3 | 2 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 2 | 1 | 0.02a | 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 | 0.05a | 0.5 | 0.05a | 2 | 10 | 5 | 0.02a | 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 | 0.05a | 0.05a | 0.1 | 1 | 1 | 0.02a | 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 |
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 |
(This note is not part of the Regulations)
These Regulations, made under Part III of the Food and Environment Protection Act 1985, specify the maximum levels of pesticide residues which may be left in food. The Regulations, inter alia, implement Council Directives 86/362/EEC and 86/363/EEC of 24th July 1986 on the fixing of maximum levels for pesticide residues in and on cereals, and in and on foodstuffs of animal Origin (viz. meat and milk and products derived therefrom) (O.J. No. L221, 7.8.86, pp.37 and 43 respectively).
The foods to which the Regulations apply are listed in Schedules 1 and 2 to the Regulations together with a list of pesticides used in connection therewith. The residues which may result from the use of those pesticides are listed in Schedule 3.
Regulation 3 provides that no person may leave in any food to which the Regulations apply, a level of residue exceeding a maximum residue level applicable to that food. Regulation 4 enables either of the Ministers to seize or dispose of any food containing a residue level in excess of any maximum residue level, or to require some other person to dispose of that food. They may also direct some other person to take such remedial action as appears to them to be necessary.
In accordance with regulation 5 sampling of food is to be determined by reference to Parts 5 and 6 of the Codex Alimentarius Guide to Codex Recommendations Concerning Pesticide Residues. Copies of these documents are available for inspection at the Library of the Ministry of Agriculture, Fisheries and Food, Whitehall Place, London SW1A 2EY, and at the Library of the Scottish Office, New St. Andrew's House, St. James' Square, Edinburgh EH1 3TE.
Offences and penalties for contravention of regulations made under Part III of the Food and Environment Protection Act are prescribed respectively by sections 16(12) and 21(3) of that Act.
The Regulations apply to Great Britain and come into force on 2nd August 1988, with the exception of regulation 3(b) and Schedule 2 which come into force on 31st December 1988.
Established by S.I. 1985/1516
Food and Agriculture Organisation of the United Nations and World Health Organisation joint Food Standards Programme; Codex Alimentarius Commission documents CAC/PR5-1984 and CAC/PR-1984. Part 5 is entitled "Recommended Method of Sampling for the Determination of Pesticide Residues". Part 6 is entitled "Portion of Commodities to which Codex Maximum Residue Limits apply and which is analysed".