Annex III

United Kingdom

Maximum levels in mg/kg (ppm)
Indicates lower limit of analytical determination.
Indicates provisional maximum residue level in accordance with Article 4(1)(f) of Directive 91/414/EEC: unless amended, this level will become definitive with effect from 13 September 2009.
In the case of foodstuffs with a fat content of 10 % or less by weight, the residue is related to the total weight of the boned foodstuff. In such cases, the maximum level is one-tenth of the value related to fat content, but must be no less than 0,01 mg/kg.
In determining the residues in raw cow's milk and whole cream cow's milk, a fat content of 4 % by weight should be taken as a basis. For raw milk and whole cream milk of another animal origin the residues are expressed on the basis of the fat. For the other foodstuffs listed in Annex I under heading Nos 0401, 0402, 0405 00, and 0406: with a fat content of less than 2 % by weight, the maximum level is taken as half that set for raw milk and whole cream milk, with a fat content of 2 % or more by weight, the maximum level is expressed in mg/kg of fat. In such cases, the maximum level is 25 times that set for raw milk and whole cream milk.
For eggs and egg products with a fat content higher than 10 %, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
Footnotes (¹), (²) and (³) do not apply in cases where the lower limit of analytical determination is indicated.
Pesticide residues	of fat contained in meat, preparations of meat, offal and animal fats listed in Annex I under headings Nos ex 0201, 0202, 0203, 0204, 0205 00 00, 0206, 0207, ex 0208, 0209 00, 0210, 1601 00 and 1602^f1 ^f2	for cow's milk and whole cream cow's milk listed in Annex I under heading No 0401: for other foodstuffs in headings Nos 0401, 0402, 0405 00 and 0406 in accordance with^f3	of shelled fresh eggs, for bird's eggs and egg yolks listed in Annex I under headings Nos 0407 00 and 0408^f4
Picoxystrobin	0,05^f5 ^f6	0,02	0,05

Annotations

Footnotes

f1

In the case of foodstuffs with a fat content of 10 % or less by weight, the residue is related to the total weight of the boned foodstuff. In such cases, the maximum level is one-tenth of the value related to fat content, but must be no less than 0,01 mg/kg.

f2

Footnotes (¹), (²) and (³) do not apply in cases where the lower limit of analytical determination is indicated.

f3

In determining the residues in raw cow's milk and whole cream cow's milk, a fat content of 4 % by weight should be taken as a basis. For raw milk and whole cream milk of another animal origin the residues are expressed on the basis of the fat.

For the other foodstuffs listed in Annex I under heading Nos 0401, 0402, 0405 00, and 0406:

with a fat content of less than 2 % by weight, the maximum level is taken as half that set for raw milk and whole cream milk,
with a fat content of 2 % or more by weight, the maximum level is expressed in mg/kg of fat.

In such cases, the maximum level is 25 times that set for raw milk and whole cream milk.

f4

For eggs and egg products with a fat content higher than 10 %, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.

f5

Indicates lower limit of analytical determination.

f6

Indicates provisional maximum residue level in accordance with Article 4(1)(f) of Directive 91/414/EEC: unless amended, this level will become definitive with effect from 13 September 2009.