(At Step 5)
| Code No. | Food | ML (MG/KG) | Step | Remarks |
|---|---|---|---|---|
| FC 1 FP 9 FS 12 FB 18 FT 26 FI 30 | Fruit | 0.1 | 5 | |
| VA 35 VO 50 VC 45 VR 75 | Vegetables except brassica (VB),leafy vegetables (VL), and mushrooms | 0.1 | 5 | |
| VB 40 VL 53 | Brassica except kale (480) Leafy vegetables (except spinach) | 0.3 | 5 | |
| C 81 VD 70 VP 60 | Cereal products, except bran Pulses Legume vegetables | 0.2 | 5 | |
| MM 97 PM 100 | Meat of cattle, sheep and pig Poultry meat | 0.1 | 5 | |
| MF 97 PF 111 FM 183 OC 172 OR 172 | Fat from meat Fat from poultry Milk fat Vegetable oils | 0.1 | 5 | |
| MO 97 | Edible offal of cattle, pig and poultry | 0.5 | 5 | |
| ML 107 | Milk1 | 0.022* | 5 | Also secondary (82) milk products (as consumed) |
| WF 115, WD 120 WS 125 | Fish | 0.5 | 5 | |
| WC 143 | Crustaceans | 1.0 | 5 | |
| IM 151 | Bivalve Molluscs | 2.0 | 5 | |
| JF 175 | Fruit juices | 0.1 | 5 | Also nectars |
| FF 269 | Wine | 0.20 | 5 | |
| LM (unspecified) | Infant formulae | 0.023 | 5 |
1 For dairy products an appropriate concentration factor applies, e.g. for cheese a factor of 10 as approximately 10 kg milk is used for 1 kg cheese.
2 Provided appropriate methods of analysis are developed
3 Provided appropriate methods of analysis are developed
