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SCHEDULE 2

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Regulations 3(2), 4(2), and 5(2)

SCHEDULE 2 Entries substituted or inserted in Schedule 2

Azinphos-methyl to Deltamethrin

Group to which food belongs Groups include the following products Azinphos-methyl Azoxystrobin Bifenazate Chlorothalonil Deltamethrin
(1)

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2)

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.
(3)

These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(4)

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:
-if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;
-if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(5)

Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6)

Scarole includes broad-leaf endive.
(9)

All other meat, edible offal, fat and preparations of meat and edible offal.
(11)

All liver and kidney.
(13)

Broccoli includes calabrese.
(47)

Poultry and poultry products.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 0.05* 1 0.01* 0.01* 0.05*
Lemons 0.05* 1 0.01* 0.01* 0.05*
Limes 0.05* 1 0.01* 0.01* 0.05*
Mandarins (inc clementines & similar hybrids) 0.05* 1 0.01* 0.01* 0.05*
Oranges 0.05* 1 0.01* 0.01* 0.05*
Pomelos 0.05* 1 0.01* 0.01* 0.05*
Others 0.05* 1 0.01* 0.01* 0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds 0.5 0.1* 0.01* 0.01* 0.05*
Brazil nuts 0.5 0.1* 0.01* 0.01* 0.05*
Cashew nuts 0.5 0.1* 0.01* 0.01* 0.05*
Chestnuts 0.5 0.1* 0.01* 0.01* 0.05*
Coconuts 0.5 0.1* 0.01* 0.01* 0.05*
Hazelnuts 0.5 0.1* 0.01* 0.01* 0.05*
Macadamia nuts 0.5 0.1* 0.01* 0.01* 0.05*
Pecans 0.5 0.1* 0.01* 0.01* 0.05*
Pine nuts 0.5 0.1* 0.01* 0.01* 0.05*
Pistachios 0.5 0.1* 0.01* 0.01* 0.05*
Walnuts 0.5 0.1* 0.01* 0.01* 0.05*
Others 0.5 0.1* 0.01* 0.01* 0.05*
iii) POME FRUIT
Apples 0.5 0.05* 0.01* 1 0.2
Pears 0.5 0.05* 0.01* 1 0.1
Quinces 0.5 0.05* 0.01* 1 0.1
Others 0.5 0.05* 0.01* 1 0.1
iv) STONE FRUIT
Apricots 0.5 0.05* 0.01* 1 0.1
Cherries 0.5 0.05* 0.01* 0.01* 0.2
Peaches (inc nectarines & similar hybrids) 0.5 0.05* 0.01* 1 0.1
Plums 0.5 0.05* 0.01* 0.01* 0.1
Others 0.5 0.05* 0.01* 0.01* 0.1
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.05* 2 0.01* 1 0.2
Wine grapes 0.05* 2 0.01* 3 0.2
b) Strawberries (other than wild) 0.5 2 2 3 0.2
c) Cane fruit (other than wild)
Blackberries 0.5 3 0.01* 0.01* 0.5
Dewberries 0.5 0.05* 0.01* 0.01* 0.05*
Loganberries 0.5 0.05* 0.01* 0.01* 0.05*
Raspberries 0.5 3 0.01* 0.01* 0.05*
Others 0.5 0.05* 0.01* 0.01* 0.05*
d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 0.01* 0.01* 0.05*
Cranberries 0.1 0.05* 0.01* 2 0.05*
Currants (red, black & white) 0.5 0.05* 0.01* 10 0.5
Gooseberries 0.5 0.05* 0.01* 10 0.2
Others 0.05* 0.05* 0.01* 0.01* 0.05*
e) Wild berries & wild fruit 0.05* 0.05* 0.01* 0.01* 0.05*
vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.05* 0.01* 0.01* 0.05*
Bananas 0.05* 2 0.01* 0.2 0.05*
Dates 0.05* 0.05* 0.01* 0.01* 0.05*
Figs 0.05* 0.05* 0.01* 0.01* 0.05*
Kiwi fruit 0.05* 0.05* 0.01* 0.01* 0.2
Kumquats 0.05* 0.05* 0.01* 0.01* 0.05*
Litchis 0.05* 0.05* 0.01* 0.01* 0.05*
Mangoes 0.05* 0.2 0.01* 0.01* 0.05*
Olives (table consumption) 0.05* 0.05* 0.01* 0.01* 1
Olives (oil extract) 0.05* 0.05* 0.01* 0.01* 1
Papaya 0.05* 0.2 0.01* 20 0.05*
Passion fruit 0.05* 0.05* 0.01* 0.01* 0.05*
Pineapples 0.05* 0.05* 0.01* 0.01* 0.05*
Pomegranates 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.05* 0.01* 0.01* 0.05*
Carrots 0.05* 0.2 0.01* 1 0.05*
Cassava 0.05* 0.05* 0.01* 0.01* 0.05*
Celeriac 0.05* 0.3 0.01* 1 0.05*
Horseradish 0.05* 0.2 0.01* 0.01* 0.05*
Jerusalem artichokes 0.05* 0.05* 0.01* 0.01* 0.05*
Parsnips 0.05* 0.2 0.01* 0.01* 0.05*
Parsley root 0.05* 0.2 0.01* 0.01* 0.05*
Radishes 0.05* 0.2 0.01* 0.01* 0.05*
Salsify 0.05* 0.2 0.01* 0.01* 0.05*
Sweet potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
Swedes 0.05* 0.05* 0.01* 0.01* 0.05*
Turnips 0.05* 0.05* 0.01* 0.01* 0.05*
Yams 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
ii) BULB VEGETABLES
Garlic 0.05* 0.05* 0.01* 0.5 0.1
Onions 0.05* 0.05* 0.01* 0.5 0.1
Shallots 0.05* 0.05* 0.01* 0.5 0.1
Spring onions 0.05* 2 0.01* 5 0.1
Others 0.05* 0.05* 0.01* 0.01* 0.05*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 0.05* 2 0.5 2 0.3
Peppers 0.05* 2 2 2 0.2
Chili Peppers 0.05* 2 2 2 0.2
Aubergines 0.05* 2 0.5 2 0.3
Okra 0.05* 2 0.01* 2 0.3
Others 0.05* 2 0.01* 2 0.2
b) Cucurbits-edible peel
Cucumbers 0.2 1 0.3 1 0.2
Gherkins 0.05* 1 0.3 5 0.2
Courgettes 0.05* 1 0.3 0.01* 0.2
Others 0.05* 1 0.3 0.01* 0.2
c) Cucurbits-inedible peel
Melons 0.05* 0.5 0.01* 1 0.2
Squashes 0.05* 0.5 0.01* 1 0.2
Watermelons 0.05* 0.5 0.01* 1 0.2
Others 0.05* 0.5 0.01* 1 0.2
d) Sweet corn 0.05* 0.05* 0.01* 0.01* 0.05*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.05*(13) 0.5(13) 0.01*(13) 3(13) 0.1(13)
Cauliflower 0.05* 0.5 0.01* 3 0.1
Others 0.05* 0.5 0.01* 3 0.1
b) Head Brassicas
Brussels sprouts 0.05* 0.3 0.01* 3 0.1
Head cabbage 0.05* 0.3 0.01* 3 0.1
Others 0.05* 0.3 0.01* 0.01* 0.1
c) Leafy Brassicas
Chinese cabbage 0.05* 5 0.01* 0.01* 0.5
Kale 0.05* 5 0.01* 0.01* 0.5
Others 0.05* 5 0.01* 0.01* 0.5
d) Kohlrabi 0.05* 0.2 0.01* 0.01* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.05* 3 0.01* 0.01* 0.5
Lamb’s lettuce 0.05* 3 0.01* 0.01* 0.5
Lettuce 0.05* 3 0.01* 0.01* 0.5
Scarole 0.05*(6) 3(6) 0.01*(6) 0.01*(6) 0.5(6)
Ruccola 0.05* 3 0.01* 0.01* 0.5
Leaves and stems of brassica, including turnip greens 0.05* 3 0.01* 0.01* 0.5
Others 0.05* 3 0.01* 0.01* 0.5
b) Spinach & similar
Spinach 0.05* 0.05* 0.01* 0.01* 0.5
Beet leaves (chard) 0.05* 0.05* 0.01* 0.01* 0.5
Others 0.05* 0.05* 0.01* 0.01* 0.5
c) Watercress 0.05* 0.05* 0.01* 0.01* 0.05*
d) Witloof 0.05* 0.2 0.01* 0.01* 0.05*
e) Herbs
Chervil 0.05* 3 0.01* 5 0.5
Chives 0.05* 3 0.01* 5 0.5
Parsley 0.05* 3 0.01* 5 0.5
Celery leaves 0.05* 3 0.01* 5 0.5
Others 0.05* 3 0.01* 5 0.5
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.05* 1 0.01* 5 0.2
Beans (without pods) 0.05* 0.2 0.01* 2 0.2
Peas (with pods) 0.05* 0.5 0.01* 2 0.2
Peas (without pods) 0.05* 0.2 0.01* 0.3 0.2
Others 0.05* 0.05* 0.01* 0.01* 0.2
vii) STEM VEGETABLES
Asparagus 0.05* 0.05* 0.01* 0.01* 0.05*
Cardoons 0.05* 0.05* 0.01* 0.01* 0.05*
Celery 0.05* 5 0.01* 10 0.05*
Fennel 0.05* 5 0.01* 0.01* 0.05*
Globe artichokes 0.05* 1 0.01* 0.01* 0.1
Leeks 0.05* 2 0.01* 10 0.2
Rhubarb 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.05* 0.01* 2 0.05
b) Wild mushrooms 0.05* 0.05* 0.01* 0.01* 0.05
3. PULSES
Beans 0.05* 0.1 0.01* 0.01* 1
Lentils 0.05* 0.1 0.01* 0.01* 1
Peas 0.05* 0.1 0.01* 0.01* 1
Lupins 0.05* 0.1 0.01* 0.01* 1
Others 0.05* 0.1 0.01* 0.01* 1
4. OILSEEDS
Linseed 0.05* 0.05* 0.02* 0.01* 0.05*
Peanuts 0.05* 0.05* 0.02* 0.05 0.05*
Poppy seed 0.05* 0.05* 0.02* 0.01* 0.05*
Sesame seed 0.05* 0.05* 0.02* 0.01* 0.05*
Sunflower seed 0.05* 0.05* 0.02* 0.01* 0.05*
Rape seed 0.05* 0.5 0.02* 0.01* 0.1
Soya bean 0.05* 0.5 0.02* 0.01* 0.05*
Mustard seed 0.05* 0.05* 0.02* 0.01* 0.1
Cotton seed 0.2 0.05* 0.02* 0.01* 0.05*
Hemp seed 0.05* 0.05* 0.02* 0.01* 0.05*
Pumpkin seed 0.05* 0.05* 0.02* 0.01* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05*
5. POTATOES
Early potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
Ware potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.02* 0.1* 5
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 20 0.02* 50 5
8. CEREALS
Wheat 0.05* 0.3 0.01* 0.1 2
Rye 0.05* 0.3 0.01* 0.1 2
Barley 0.05* 0.3 0.01* 0.1 2
Sorghum 0.05* 0.05* 0.01* 0.01* 2
Oats 0.05* 0.3 0.01* 0.1 2
Triticale 0.05* 0.3 0.01* 0.1 2
Maize 0.05* 0.05* 0.01* 0.01* 2
Buckwheat 0.05* 0.05* 0.01* 0.01* 2
Millet 0.05* 0.05* 0.01* 0.01* 2
Rice(1) 0.05* 5 0.01* 0.01* 2
Spelt 0.05* 0.05* 0.01* 0.01* 2
Other cereals 0.05* 0.05* 0.01* 0.01* 2
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal(2) 0.01* 0.05* 0.01* 0.03*(11) 0.1(47) 0.5(9)
Milk(3) and Dairy Produce(4) 0.01* 0.01* 0.01* 0.05
Eggs(5) 0.01* 0.05* 0.01* 0.05*
10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

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