“Guide to Codex Recommendations Concerning Pesticide Residues” means the Codex Alimentarius Commission documents CAC PR5 1984 and CAC PR6 1984 of the Food and Agriculture Organisation of the United Nations and the World Health Organisation joint Food Standards Programme;

“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 the 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 a pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 opposite 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.

2 Maximum residue levels

No person may leave, or cause to be left –

(a) in any food specified in Schedule 1; or

(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.

3 Seizure or disposal of food

If any food has in it a residue level in excess of any maximum residue level relating to that food, the Minister 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.

4 Sampling

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.

5 Citation

This Order may be cited as the Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991.

SCHEDULE 1

(Article 2(a))

*Group to which food belongs*	*Food*	*Pesticides*
		Aldrin & Dieldrin	Captafol	Carbaryl	Carbon Disulphide	Carbon Tetrachloride	Chlordane	DDT	Diazinon	1,2-Dibromoethane	Dichlorvos	Endosulfan	Endrin	Hexachlorobenzene (HCB)	Hexachlorocyclohexane (HCH)
															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
	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		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		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		0.1
	Maize	0.01	0.05*	0.5	0.1	0.1	0.02	0.05	0.05	0.05*	2	0.2	0.01	0.01	0.02		0.1
	Rice[1]	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		0.1
	Other Cereals[2]	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		0.1
Products of Animal Origin	Meat, Fat and Preparations of Meat[3]	0.2					0.05	1					0.05	0.2	0.2	0.1	2[4], 1[5]
	Milk[6]	0.006					0.002	0.04					0.0008	0.01	0.004	0.003	0.008
	Dairy Produce[7] (>2% Fat)	0.15					0.05	1					0.02	0.25	0.1	0.075	0.2

*Group to which food belongs*	*Food*	*Pesticides*
		Heptachlor	Hydrogen Cyanide	Hydrogen Phosphide	Inorganic Bromide	Malathion	Methyl Bromide	Phosphamidon	Pyrethrins	Trichlorfon
Cereals	Wheat	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Rye	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Barley	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Oats	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Maize	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Rice	0.01	15	0.1	50	8	0.1	0.05	3	0.1
	Other Cereals	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
	Milk	0.004
	Dairy Produce (>2% Fat)	0.1

UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food

KEY: * Level at or about the limit of determination

SCHEDULE 2

(Article 2(b))

*Group to which food belongs*	*Food*	*Pesticides*
		Aldrin & Dieldrin	2-Aminobutane	Aminotriazole (Amitrole)	Azinphos-methyl	Bitertanol	Captafol	Captan	Carbaryl	Carbendazim	Carbophenothion	Chlordane	Chlorfenvinphos	Chlorpyrifos-methyl
Cereals	Wheat									0.5				10
	Rye									0.5				10
	Barley									0.5				10
	Oats									0.5				10
	Maize													10
	Rice[8]
	Other Cereals[9]													10
Products of Animal Origin	Meat, Fat and Preparations of Meat[10]												0.2	0.05
	Milk[11]									0.1*			0.008	0.01
	Dairy Produce[12] (>2% Fat)
	Eggs[13]	0.1								0.1*		0.02		0.05
Citrus Fruit	Oranges	0.05	5	0.05*	2		0.05*	0.1	7	10	2	0.02*	1
Citrus Fruit	Other Citrus	0.05	5	0.05*	2		0.05*	0.1	7	10	2	0.02*	1
Pome Fruit	Apples	0.05		0.05*	1	1	0.05*	3	5	5	1	0.02*	0.05
Pome Fruit	Pears	0.05		0.05*	1	1	0.05*	3	5	5	1	0.02*	0.05
Stone Fruit	Peaches and Nectarines	0.05		0.05*	4	1	0.05	2	10	10	1	0.02*	0.05
Stone Fruit	Plums	0.05		0.05*	1	1	0.05	2	10	2	1	0.02*	0.05
Berries, Small Fruit and Soft Fruit	Grapes	0.05		0.05*	2		0.05*	3	5	10		0.02*	0.05
	Strawberries	0.05		0.05*	1		0.05*	3	7	5		0.02*	0.05
	Raspberries	0.05		0.05*	1		0.05*	3	10	5		0.02*	0.05
	Blackcurrants	0.05		0.05*	1		0.05*	3	10	5		0.02*	0.05
Assorted Fruit	Bananas	0.05		0.05*	1	0.5	0.05*	0.1	5	1		0.02*	0.5
Roots and Tuber Vegetables	Potatoes	0.05	50	0.05*	0.2		0.05*	0.1	0.2	3		0.02*	0.5
	Carrots	0.05		0.05*	0.5		0.05*	0.1	2			0.02*	0.5
	Turnips	0.05		0.05*	0.5		0.05*	0.1	1			0.02*	0.5
	Swedes	0.05		0.05*	0.5		0.05*	0.1	2			0.02*	0.5
Bulb Vegetables	Onions	0.05		0.05*	0.5		0.05*	0.1	1	2		0.02*	0.5
Fruiting Vegetables	Tomatoes	0.05		0.05*	0.5		0.05*	3	5	5		0.02*	0.1
Fruiting Vegetables	Cucumbers	0.05		0.05*	0.5		0.05*	0.1	3	0.5		0.02*	0.1
Brassica Vegetables	Cabbage	0.05		0.05*	0.5		0.05*	0.1	5			0.02*	0.1
	Cauliflowers	0.05		0.05*	0.5		0.05*	0.1	1		0.5	0.02*	0.1
	Brussels Sprouts	0.05		0.05*	1		0.05*	0.1	1	0.5	0.5	0.02*	0.1
Legume Vegetables	Beans	0.5		0.05*	0.5		0.05*	2	5			0.02*	0.1
Legume Vegetables	Peas	0.5		0.05*	0.5		0.05*	2	5			0.02*	0.1
Stem Vegetables	Celery	0.5		0.05*	2		0.05*	0.1	3	2		0.02*	0.5
Stem Vegetables	Leeks	0.5		0.05*	0.5		0.05*	2	1			0.02*	0.1
Leaf Vegetables	Lettuce	0.05		0.05*	0.5		0.05*	2	10	5		0.02*	0.1
Fungi	Mushrooms	0.05		0.05*			0.05*	0.1	1	1		0.02*	0.05

*Group to which food belongs*	*Food*	*Pesticides*
		DDT	Diazinon	1,2-Dibromoethane	Dichlofluanid	Dichlorvos	Dicofol	Diflubenzuron	Dimethipin	Dimethoate	Dithiocarbamates	Endosulfan	Endrin	Ethion
Cereals	Wheat
	Rye
	Barley
	Oats
	Maize
	Rice
	Other Cereals
Products of Animal Origin	Meat, Fat and Preparations of Meat		0.7			0.05		0.05*
	Milk		0.02			0.02		0.05*
	Dairy Produce (>2% Fat)
	Eggs	0.5				0.05*		0.05*					0.2
Citrus Fruit	Oranges	1	0.5	0.01	5	0.1	5	1		2		2	0.02	2
Citrus Fruit	Other Citrus	1	0.5	0.01	5	0.1	5	1		2		2	0.02	2
Pome Fruit	Apples	0.1	0.5	0.01	5	0.1	5	1		1	3	2	0.02	0.5
Pome Fruit	Pears	0.1	0.5	0.01	5	0.1	5	1		1	3	2	0.02	0.5
Stone Fruit	Peaches and Nectarines	0.1	0.5	0.01	5	0.1	5			2	3	2	0.02	0.5
Stone Fruit	Plums	0.1	0.5	0.01	5	0.1	5	1		2	1	2	0.02	0.5
Berries, Small Fruit and Soft Fruit	Grapes	0.1	0.5	0.01	15	0.1	5			1	5	2	0.02	0.5
	Strawberries	0.1	0.5	0.01	10	0.1	5			1	3	2	0.02	0.1
	Raspberries	0.1	0.5	0.01	15	0.1	5			1	5	2	0.02	0.1
	Blackcurrants	0.1	0.5	0.01	15	0.1	5			2	5	2	0.02	0.1
Assorted Fruit	Bananas	1	0.5	0.01	5	0.1	5			1	1	2	0.02	0.1
Roots and Tuber Vegetables	Potatoes	0.1	0.5	0.01	0.1	0.5	5		0.1*	0.05	0.1	0.2	0.02
	Carrots	0.1	0.5	0.01	5	0.5	5			1	0.5	0.2	0.02	0.1
	Turnips	0.1	0.5	0.01	5	0.5	5			1		2	0.02	0.1
	Swedes	0.1	0.5	0.01	5	0.5	5			1		2	0.02	0.1
Bulb Vegetables	Onions	0.1	0.5	0.01	5	0.5	5			1		1	0.02	0.1
Fruiting Vegetables	Tomatoes	0.1	0.5	0.01	5	0.5	1	1		1	3	2	0.02	0.1
Fruiting Vegetables	Cucumbers	0.1	0.5	0.01	5	0.5	2			2	0.5	2	0.02	0.1
Brassica Vegetables	Cabbage	0.1	0.5	0.01	5	0.5	5	1		2		2	0.02	0.1
	Cauliflowers	0.1	0.5	0.01	5	0.5	5			2		2	0.02	0.1
	Brussels Sprouts	0.1	0.5	0.01	5	0.5	5	1		2		2	0.02	0.1
Legume Vegetables	Beans	0.1	0.5	0.01	5	0.5	5			2	0.5	2	0.02	0.1
Legume Vegetables	Peas	0.1	0.5	0.01	5	0.5	5			1		2	0.02	0.1
Stem Vegetables	Celery	0.1	0.5	0.01		0.5	5			1		2	0.02	0.1
Stem Vegetables	Leeks	0.1	0.5	0.01	5	0.5	5			1		2	0.02	0.1
Leaf Vegetables	Lettuce	0.1	0.5	0.01	10	1	5					2	0.02	0.1
Fungi	Mushrooms	0.1	0.5	0.01		0.5	5	0.1		1			0.02	0.1

*Group to which food belongs*	*Food*	*Pesticides*
		Etrimfos	Fenitrothion	Fluazifop	Flurochloridone	Haloxyfop	Hexachlorobenzene (HCB)	Hexachlorocyclohexane (HCH) γ	Heptachlor	Imazalil	Inorganic Bromide	Ioxynil	Iprodione	Malathion
Cereals	Wheat	10	10
	Rye	10	10
	Barley	10	10
	Oats	10	10
	Maize	10	10
	Rice
	Other Cereals	10	10
Products of Animal Origin	Meat, Fat and Preparations of Meat
	Milk
	Dairy Produce (>2% Fat)
	Eggs						1	0.1	0.05
Citrus Fruit	Oranges		2					1	0.01	5/0.1[14]	30			2
Citrus Fruit	Other Citrus		2					1	0.01	5/0.1[15]	30			2
Pome Fruit	Apples		0.5			0.05*		1	0.01*		20		10	0.5
Pome Fruit	Pears		0.5			0.05*		1	0.01*		20		10	0.5
Stone Fruit	Peaches and Nectarines		0.5					1	0.01*		20		10	0.5
Stone Fruit	Plums		0.5					1	0.01*		20		10	0.5
Berries, Small Fruit and Soft Fruit	Grapes		0.5					0.5	0.01*		20		10	0.5
	Strawberries		0.5					3	0.01*		30		10	0.5
	Raspberries		0.5					3	0.01*		20		5	0.5
	Blackcurrants		0.5					3	0.01*		20		5	0.5
Assorted Fruit	Bananas		0.5					1	0.01*		20			0.5
Roots and Tuber Vegetables	Potatoes		0.05*	0.1	0.01*			0.05*	0.05					0.5
	Carrots		0.5		0.01*			0.2	0.2					0.5
	Turnips		0.5		0.01*			1	0.05					0.5
	Swedes		0.5		0.01*			1	0.05					0.5
Bulb Vegetables	Onions		0.5		0.01*			1	0.05			0.1	0.1	3
Fruiting Vegetables	Tomatoes		0.5					2	0.02		75		5	3
Fruiting Vegetables	Cucumbers		0.5					1	0.05		50		5	3
Brassica Vegetables	Cabbage		0.5					2	0.05		100			3
	Cauliflowers		0.5					2	0.05					3
	Brussels Sprouts		0.5					2	0.05					3
Legume Vegetables	Beans		0.5					1	0.05					3
Legume Vegetables	Peas		0.5					0.1	0.05					3
Stem Vegetables	Celery		0.5					1	0.05					3
Stem Vegetables	Leeks		0.5					1	0.05					3
Leaf Vegetables	Lettuce		0.5					2	0.05					3
Fungi	Mushrooms		0.5					1	0.05					3

*Group to which food belongs*	*Food*	*Pesticides*
		Mercury Compounds	Methacrifos	Mevinphos	Omethoate	Parathion	Parathion-methyl	Phosalone	Pirimiphos-methyl	Quintozene	Tecnazene	Thiabendazole	Triazophos	2,4,5-T	Vinclozolin
Cereals	Wheat	0.02	10						10
	Rye	0.02	10						10
	Barley	0.02	10						10
	Oats	0.02	10						10
	Maize	0.02	10						10
	Rice
	Other Cereals	0.02	10						10
Products of Animal Origin	Meat, Fat and Preparations of Meat
	Milk
	Dairy Produce (>2% Fat)
	Eggs
Citrus Fruit	Oranges			0.2	1	1	0.2	1	0.5					0.05
Citrus Fruit	Other Citrus			0.2	1	1	0.2	1	0.5					0.05
Pome Fruit	Apples	0.02		0.2	1			2						0.05	1
Pome Fruit	Pears	0.02		0.2	1			2						0.05	1
Stone Fruit	Peaches and Nectarines			0.5	1			2						0.05	5
Stone Fruit	Plums			0.5	1			1						0.05
Berries, Small Fruit and Soft Fruit	Grapes			0.1	1			1						0.05	5
	Strawberries			0.1	1			1						0.05	10
	Raspberries			0.1	1			1						0.05	5
	Blackcurrants			0.1	1			1						0.05	5
Assorted Fruit	Bananas				0.2			1		1			1	0.05
Roots and Tuber Vegetables	Potatoes	0.02		0.1	0.05			0.1*		0.2		5	0.05*	0.05	0.1
	Carrots	0.02		0.1	0.2			0.1					0.1	0.05
	Turnips	0.02		0.1	0.2			0.1						0.05
	Swedes	0.02		0.1	2			0.1						0.05
Bulb Vegetables	Onions	0.02		0.1	0.1			1					0.05*	0.05	1
Fruiting Vegetables	Tomatoes	0.02		0.1	1			1		0.1				0.05	3
Fruiting Vegetables	Cucumbers	0.02		0.1	0.2			1						0.05	1
Brassica Vegetables	Cabbage	0.02		0.1	0.2			1		0.02			0.1	0.05	1
	Cauliflowers	0.02		0.1	0.2			1		0.02				0.05	1
	Brussels Sprouts	0.02		0.1	0.2			1					0.1	0.05
Legume Vegetables	Beans			0.1	0.2			1		0.01				0.05	2
Legume Vegetables	Peas			0.1	0.2			1						0.05	1
Stem Vegetables	Celery	0.02		0.1	0.2			1						0.05	5
Stem Vegetables	Leeks	0.02		0.1	2			1						0.05
Leaf Vegetables	Lettuce	0.02		0.5	0.2			1		3	2			0.05	5
Fungi	Mushrooms	0.02		0.1	0.2			1						0.05

UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food

KEY: * Level at or about the limit of determination

SCHEDULE 3

(Article 1(1))

(1)	(2)
Pesticides	Residues
Aldrin and 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 carbophenothion, its sulphoxide and its sulphone, 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 chlorfenvinphos
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
Dimethipin	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
Haloxyfop	haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB)	hexachlorobenzene
Hexachlorocyclohexane (HCH)	hexachlorocyclohexane
Hexachlorocyclohexane (HCH)	Alpha-isomer
	beta-isomer
	gamma-isomer
Heptachlor	sum of heptachlor and heptachlor epoxide, expressed as heptachlor
Hydrogen cyanide	cyanides 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	omethoate (from use of formothion, dimethoate and omethoate)
Parathion	parathion
Parathion-methyl	parathion-methyl
Phosalone	phosalone
Phosphamidon	sum of phosphamidon (E – and Z – isomers) and N – desethylphosphamidon (E – and Z – isomers) expressed as phosphamidon
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	trichlorfon
2,4,5 – T	2,4,5 – T
Vinclozolin	sum of vinclozolin and all metabolites containing 3,5 – dichloroaniline moiety, expressed as vinclozolin

Endnotes

Table of Legislation History

Legislation	Year and No	Commencement
Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991	R&O.8275	1 October 1991
States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005	R&O.132/2005	9 December 2005

Table of Renumbered Provisions

Original	Current
1 (3)	spent, omitted from this revised edition

Table of Endnote References

[1] Paddy rice.

[2] Other cereals do not include rice.

[3] 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 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.

[4] Sheepmeat only.

[5] All meat except sheepmeat.

[6] These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk

[7] 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 that 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.

[8] Paddy rice.

[9] Other cereals do not include rice.

[10] 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 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.

[11] These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

[12] 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 that 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.

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

[14] Imazalil: 5mg/kg applies to whole fruit;

0.1mg/kg applies to fruit without peel

[15] Imazalil: 5mg/kg applies to whole fruit;

0.1mg/kg applies to fruit without peel

[1] This Order has been amended by the States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005. The amendments replace all references to a Committee of the States of Jersey with a reference to a Minister of the States of Jersey, and remove and add defined terms appropriately, consequentially upon the move from a committee system of government to a ministerial system of government

Page Last Updated: 10 Dec 2024

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Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991

Showing the law from 01 Jan 2019 to 07 Dec 2020