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This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

COMMISSION REGULATION (EC) No 188l/2006

of 19 December 2006
setting maximllm levels for certain contaminants in foodstuffs
(Text with EEA 1·elevance)

(OJ L 364, 20.12.2006, p. 5)

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... M3 Commission Regulation (EC) No 629/2008 of 2 July 2008 L 173 6 3 7.2oos0 '<
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... M4 Commission Regulation (EU) No 105/2010 of 5 February 20 10 L 35 7 6.2.20 10::::1 w m
... MS Commission Regulation (EU) No 165/20 I 0 of 26 February 20 I 0 L 50 8 27.2.20 I (I<
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COMMISSION REGULATION (EC) No 1881/2006
of 19 December 2006
setting r1aximum levels for certain contaminants in foodstuffs
(Text with EEA rdevance)

THE COMMISSION OF THE EUROPEAN COMMUNITIES ,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EEC) No 315/93 of 8 Febmaty (f)
1993 laying down Community procedures for contaminants in food (1) ,
and in particular Article 2(3) thereof, :::J
(Q
Whereas : CD
I
(! ) Commission Regulation (EC) No 466/2001 of 8 March 2001 c
setting maximum levels for certain contaminants in foodstuffs (2)
(j)
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has been amended substantially many times. It is necessary to """' 0 CD
0
amend again maximum levels for certain contaminants to take
(")
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into account new information and developments in Codex ('[) (j)
CD
Alimentarius. At the same time, the text should, where appro- :::J """' CD
priate, ·be clarified. Regulation (EC) No 466/200 I should (") z0 0..
therei'ore be replaced. CD u
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(2) It is essential, in order to protect public health, to keep N
contaminants at levels which are toxicologically acceptable.
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(3) Tn view of disparities between the laws of Member States and the
consequent risk of distortion of competition, for some
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contaminants Community measures are necessary in order to
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ensure market unity while abiding by the principle of propor- :::::1 !).,'

tionality. :::::1 ·.L

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(4) Maximum levels shol.lld be set at a strict level which is ~f

reasonably achievable by following good agricultural , fishery

ru 0... c
:;:) ('[)
and manufacturing practices and taking into account the risk 0... c...
related to the consumption of the food. In the case of :::J
contaminants which are considered to be genotoxic carcinogens CD N
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or in cases where current exposure of the population or of
vulnerable groups in the population is close to or exceeds the ~ --!>.
(/\
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tolerable intake, maximum levels should be set at a level which is !
;:;:; .....l.
'r .,
as low as reasonably achievable (ALARA). Such approaches
ensure that food business oper~tors apply measures to prevent :::J
.....l.
l ~'
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and reciuce the contamination as far as possible in order to
protec:t public health . Tt is furthermore appropriate for the
health protection of infants and young children, a vulnerable
group, to establish the lowest maximum levels, which are
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achievable through a strict selection of the raw materials used
for the manufacturing of foods for infants and young
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children. This strict selection of the raw materials is also appro- CD
priate for the production of some specif:c foodstuff.~ such as bran c...
for direct human consumption.
(5) To allow maximum levels to be applied to dried, diluted,
processed and compound foodstuffs, wh ere no specific
Community maximum levels have been established, food
business operators should provide the specific concentration and
dilution factors accompanied by the appropriate experimental data
justifying the factor proposed.
(6) To ensure an efficiem protection of public health, products
containing contaminants exceeding the maximum levels· should

(') OJ L 37, 13 .2.1993, p. I. Regulation as amended by Regulation (EC)

No 1882/2003 of the European Parliament and of the Council (OJ L 284,
3\.10.2003 , p. !).
(2) OJ L 77, 16.3.2001 , p. I. Regulation as last amended by Regulation (ECJ
No !99/200(i (OJ L 32 , 4.2.2006, p. 32).

5/31
TB

not h placed on the market either as such, after mixture with

other fc•odstuf(s or used as an ingredient in other foods.
(7) It is recognised that sorting .or other physical treatments make it
possible to reduce the aflatoxin content of consignments of
groundnuts, nuts, dried fruit and maize. In order to minimise
the effects on trade, it is appropriate to allow higher aflatoxin
content5 for those products which are not intended for direct
human consumption or as an ingredient in foodstuffs. In these
cases, tile maximum levels for aflatoxins should be fixed taking
into ·cc•nsideration the effectiveness of the above-mentioned
treatments to reduce the aflatoxin content in groundnuts, nuts, (j)
dried fruit and maize to levels below the maximum limits fixed
:::J
for those products intended for direct human consumption or use {Q
as an ingredient in foodstuffs .
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(8) To enable effective enforcement of the maximum levels for c
certain contaminants in certain foodstuffs, it is appropriate to (J) r
provide for suitable labelling provisions for these cases. ro
--; 0 ()
(9) Because of the climatic conditions in some Member States, it is
ro
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difficult to ensure that the maximum levels are not exceeded for ro ro (J)
fresh lettuce and fresh spinach. These Member States should be :::J ro
"""'!

allowed for a temporaty period to continue to authorise the ()

ro
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marketing of fresh lettuce and fresh spinach grown and -cr
intenrle<l for consumption in their tenitory with nitrate contents 0 '<
N
exceeding the maximum levels. Lettuce and spinach producers :::J
w m
established in the Member States which have given the aforemen-
tionerl :.uthorisations should progressively modify their fam1ing
methods by applying the good agricultural practices recom-
mended at national level.
()
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(10) Certain fish species originating from the Baltic regwn may :::J -l:'
contain high levels of dioxins and dioxin-like PCBs. A significant (Q 0 ~:
proportion of these fish species from the Baltic region will not w \f
w
comply with the maximum levels and would therefore be
excluded from the diet. There are indications that the exclusion
of !ish from the diet may have a negative health impact in the
Baltic region.
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(II) Sweden and Finland have a system in place which has the < ~

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capacity to ensure that consumers are fully informed of the 0 I ):. ...
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dietary recommendations concerning restrictions on consumption 7\
of fish from the Baltic region by identified vulnerable groups of ::::l
~
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1
the population in order to avoid potential health risks. Therefore, (Q 0
it is nppropriate to grant a derogation to Finland and Sweden to
place on the market for a temporary period certain fish spec ies
originating in the Baltic region and intended for consumption in
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their ten-itory with levels of dioxins and dioxin-like PCBs higher
than those set in this Reg11lation. The necessary measures must be u
r-T'
implemPnted to ensure that fish and fish products not complyir.g ro
with th·~ maximum levels aP: not marketed in other Member 0...
States. I'in land and Sweden report every year to the Commission
the results of their monitoring of the levels of dioxins and dioxin-
like PCBs in fish from the Baltic region and the measures to
reduce human exposure to dioxins and dioxin-like PCBs from
the Baltic region .
( 12) To ensure that the maximum levels are enforced in a uniform
way, the same sampling criteria and the same analysis
performance criteria should be applied by the competent autho-
rities th10ughout the Community. It is furthermore important that
analytical results are reported and interpreted in a uniform way.
The measures as regards sampling and analysis specified in this
Regulation provide for unifonn mles on reporting and interpre-
tation.
(13) For certain contaminants, Member States and interested parties
should monitor and report levels, as well report on the progress

6/3 1
TB

with re:~ard to application of preventative measures, to allow the

Commission to assess the need to modify existing measures or to
adop': additional measures.

(14) Any maximum level adopted at Community level can be subject

to a review to take account of the advance of scientific and
technical knowledge and improvements in good agricultural,
fishe1y and manufacturing practices.

( 15) Bran and gem1 can be marketed for direct human consumption
and it is therefore appropriate to establish a maximum level for
deoxynivalenol and zearalenone in these commodities. (f)
(16) Codex Alimentarius has recently set a maximum level for lead in :J
fish which the Community accepted. It is therefore appropriate to tO
modify the current provision for lead in fish accordingly. roI
(17) Regulation (EC) No 853/2004 of the European Parliament and c
ro 0 r0
(J)
Council of 29 April 2004 laying down specific hygiene rules for
food of an imal origin (I) defines foodstuffs of animal origin, and """'I
(J)
"""'\
consequently the entries as regards foodstuffs of animal origin
0
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should be amended in some cases according to the terminology (0 (J)
(0 """'I
used in that Regulation. (!)
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It is necessary to provide that the maximum levels for
(") z0 a...
( 18) (0 u
contaminants do not apply to the foodstuff., which have been "<
0 N
lawfully placed on the Conununity market before the date of
application of these maximum levels.
:J (,..) m
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........... 0
As regards nitrate, vegetables are the major source for the human (f)
( 19) 0 0
intake of nitrate. The Scientific Committee on Food (SCF) stated 0 0 ,.....;--

in its opinion of 22 September 1995 (2) that the total intake of -a :;E 0
nitrate is normally well below the acceptable daily intake (ADI) "< :J ':)..',

::::J ·.f.
of 3,65 mg/kg body weight (bw). It recommended, however,
(Q 0 ~:
continuation of efforts to reduce exposure to nitrate via food ill \f
and water. OJ 0... c:..
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a...
(20) Since climatic conditions have a major influence on the levels of
nitrate in cettain vegetables such as lettuce and spinach, different
0..
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['
maximum nitrate levels should therefore be fixeu depending on .-+· 0 ( ·.
the season. ~ ---.1<. t;
0..., --J
(21) As regards aflatoxins, the SCF expressed in its opmwn of I
-d.
): ..
A"
23 Sept-~mber 1994 that atlatoxins are genotoxic carcinogens (l).
Based on that opinion, it is appropriate to limit the total aflatoxin ::::5
~
I
b·.
tO 0
content of food (sum of aflatoxins B " 13 2, G 1 and G 2) as well as
the aflatoxin B 1 content alene, aflatoxin 8 1 being by far the most
toxic compound. For aflatoxin M 1 in foods for infants and young
children, a possible reduction of the current maximum level
-a
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0
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U1
1
should be considered in the light of uevelopments in analytical u
procedu;·es. ~
(0
(22) As regards ochratoxin A (OTA), the SCF adopted a scientific CL
opinion on 17 September 1998 (4 ). An assessment of the
dietary mtake of OT A by the population of the Community has
been performed (5) in the framework of Council Directive

( 1) OJ L 139, 30.4 .2004, p. 55 , ao corrected by OJ l 226 , 25.6.2004 , p. 22.

Regu lation as last amended by Regulation (EC) No 1662/2006 (OJ L 320,
18.1!.2006, p. l).
(2) Reports of the Scientific Committee for food , 38th series, Opinion of the
Scientific CQmmittee for Food on nitrates and nitrite, p. 1, http: //ec.europa.
eu/food/fs/sc/scf/reports/scf_reports_38.pdf
(l) Reports of the Scientific Committee for Food, 35th series, Opinion of the
Scientific Committee for Food on aflatoxins , ochratoxin A and patulin , p. 45 ,
http://ec.europa.eu/food/fs/sc/scf/reports/scf_reports_3 5 .pdf
(4) Opinion of the Scientific Committee on Food on Ochratoxin A (expressed on
17 September 1998) http ://ec.europa.eulfoodlfs/sc/scf/out 14 _ en.html
(5) Reports on tasks for scientific cooperation, Task 3.2.7 ' Assessment of dietary
intake of Ochratoxin A by the population of EU Member States' . http ://cc.
europa.eu/ foodlfoodlchemical sa fety/contaminants/task _3-2-7_ en.pdf

7/3 1
'fB
93/5/EEC of 25 February 1993 on assistance to the Commission
and cooperation by the Member States in the sc ientific exami-
nation of questions relating to food (I) (SCOOP). The European
Food Safety Authority (EFSA) has, on a request from the
Conunission, adopted an updated scientific opinion relating to
ochratoxin A in food on 4 April 2006 (2), taking into account
new scientific infotmation and derived a tolerable weekly intake
(TWI) of 120 ng/kg bw.
(23) Based on these opinions, it is appropriate to set maximum
levels for cereals, cereal products, dried vine fruit, roasted
coffee, wine, grape juice and foods for infants and young (f)
childrer, , all of which contribute significantly to general human
:::J
exposure to OT A or to the exposure of vulnerable groups of (.Q
consumers such as children.
CD
I
(24) The appropriateness of setting a maximum level for OT A in c
foodstuffs such as dried fmit other than dried vine fmit, (j)
r
cocoa and cocoa products, spices, meat products, green coffee, CD
beer and liquorice, as well as a review of the existing maximum
"""'I 0
"""\
()
CD
levels, in particular for OTA in dried vine fruit and grape juice, wi ll () 0.. :::J
be considered in the light of the recent EfSA scientific opinion. CD CD
-,
(j)
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(25) As regards patulin, the SCF endorsed in its meeting on 8 March ()
CD 0 rr
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2000 th~ provisional maximum tolerable daily intake (PMTDl) of
0,4 flg/kg bw for patulin (1). 0 N '<
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w m
(26) Tn 2001, a SCOOP-task ' Assessment of the dietary intake of
patulin by the population of EU Member States ' in the
framework of Directive 93/5/EEC was performed (4 ) . ()
0
-o
0
-
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0 (f)
t-1--
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(27) Based t>n that assessment and taking into account the PMTDI,
maximum levels should be set for patulin in certain foodstuffs to ::::J . f.'
:::J
protect consumers from unacceptable contamination. These
maximum levels should be reviewed and, if necessaty, reduced
(Q 0
Ill \.[
tl:
taking into account the ' progress in scientific and technological Ill 0.. (_~
::l ro
~'
knowledge and the implementatic>n of Commission Recommen-
0. 0.
dation 2003/598/EC of 11 August 2003 on the prevention and
reduction of patulin contamination in apple juice and apple juice ::l l}
ro N
ingredients in other beverages (5). ......... 0
_ ... [·
(1\
~ -.!.
(28) As reg.uds Fusarium toxins, the SCF has adopted several 0
opinions evaluating deoxynivalenol in December 1999 (6) estab- '"""! I
__;. \f.. ".
A' .........
lishing a tolerable daily intake (TDl) of l flg/kg bw, zearaleno ne
:::J I ~·
in June 2000 (1) establishing a temporaty TOI of 0,2 f!g/kg bw, (Q 0

( 1)
fumonisins in October 2000 (~ ) (updated in April 2003) (9) estab-

OJ L 52, 4.3 .1993, p, 18 .

(') Opinion of the Scientific Panel on contaminants in the Food Chain of the
-o U1
......
0
:::T
1
EFSA on a request from the Commission related to ochratoxin A in food . rr
http://www .e fsa . europa .e u/etc/medi alib/e(~alscience/contarn/- .........
contam opinions/ 1521 .Par.OOO l.File.dat/- ro
contam=op_cj365 _ochratoxin_a_food_en l.pdf 0..
(l) Minutes of the I 20th Meeting of the Scientific Committee on Food held on 8
and 9 March 2000 in Brussels, Minute statement on panllin. http ://ec.europa.
eu!food/fs/sc/scf/out55 en.pdf
(4) Reports on tasks for s;entific cooperation, Task 3.2.8, ' Assessment of dietary
intake of Patu li n by the population of EU Member States'. http ://ec.europa.
eu/food/food/chem icalsafety/contam inants/3. 2.8 _en .pdf
CSl OJ L 203 , 12 .8. 2003 , p. 34 ,
(6) Opinion of the Scientific Committee on Food on Fusarium-toxins Part I:
Deoxynivalenol (DON), (expressed on 2 December 1999) http ://ec.europa.
eu/food/fs/sc/scf/out44_ en.pdf
Cl Opinion of the Scientific Committee on Food on Fusarium-toxins Part 2:
Zearalenone (ZEA), (expressed on 22 June 2000) http://ec.europa.eu/food/fs /-
sc/scf/out65 en.pdf
(' ) Opinion of-the Scientific Committee on food on Fusarium-toxins Part 3:
Fumonisin 8 1 (1'8 1) (expressed on 17 October 2000) http ://ec.europa.eu/-
food/fs/sc/scf/out73 en.pdf
(9) Updated opinion ofthe Scientific Committee on Food on Fumonisin 8 1, 82
and 8 3 (expressed on 4 Ap ril 2003) http://ec.europa.eu/food/fs/sc/scf/-
out 185_ en.pdf

8/31
TB

lishing a TDI of 2 j..tg/kg bw, ni valenol in October 2000 (I)

estab!is 11ing a temporaty TOT of 0,7 j..tg/kg bw, T-2 and llT-2
toxin in May 2001 (2) establishing a combined temporary TOT of
0,06 j..tg/kg bw and the trichothecenes as group in Februaty
2002 (3).

(29) In the framework of Directive 93/S/EEC the SCOOP-task

'Collection of occurrence data on Fusarium toxins in food and
assessment of dietary intake by the population of EU Member
States ' was performed and finalised in September 2003 (4 ).

(30) Based on the scientific opinions and the assessment of the dietary (f)
intake, it is appropriate to set maximum levels for deoxyni- :J
valenol, zearalenone and fumonisins. As regards fumonisins, (Q
monitoring control results of the recent harvests indicate that (J)
maize and maize products can be very highly contaminated by I
fumonisins and it is appropriate that measures are taken to avoid c
w r
such unacceptably highly contaminated maize and maize products
can enter the food chain.
m
> 0 ()
(J) """'\

() 0.. :J
(3 1) Intake estimates indicate that the presence of T-2 and HT-2 toxin (J) w
(J)
can be of concern for public health. Therefore, the development
:J
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m
of a reliable and sensitive method, collection of more occurrence () 0..
data and more investigations/research in the factors involved in m
the presence of T-2 and HT-2 toxin m cereals and cereal 0
products, in particular in oats and oat products, is necessary :J
and of high priority.

(32) It is not necessary due to co-occunence to consider specific ()

measures for 3-acetyl deoxynivalenol, IS-acetyl deoxynivalenol 0
and fumonisin 8 3 , as measures with regard to in particular deox- u
'<
yn ivalenol and fumonisin 8 1 and 8 2 would also protect the
::J
human population from an unacceptable exposure fi·om 3-acetyl <0
deoxynivalenol, IS-acetyl deoxynivalenol and fumonisin 8 3. The
same applies to nivaie"nol for which to a certain degree co-
ID
::.:::1
occurrence with deoxynivalenol can be observed. Furthennore, n
human exposure to nivalenol is estimated to be significantly
::.:::1
below the t-TDl. As regards other trichothecenes considered in (i)

~
the abovementioned SCOOP-task, such as 3-acetyldeoxyni-
valeno l, IS-acetyldeoxynivalenol, fusarenon-X , T2-triol, diacetox-
0
yscirpenol, neosolaniol , monoacetoxysc irpenol and vem.lcol, the .....
limited infonnation available indicates that they do not occur X
widely and the levels found are generally low. ::::J
<0
(33 ) Climatic conditions during the growth, in particular at flowering, u"""'\
have a major influence on the Fusarium toxin content. However,
good agricultural practices, whereby the risk factors are reduced
0
::!"
to a miuimum, can prevent to a certain degree the contamination
by Fusarium fungi. Commission Recommendation 2006/S83/EC
rr
,........
of 17 August 2006 on the prevention and reduction of Fusarium (!)
toxins in cereals and cereal products (5) contains general prin- n
ciples for the prevention and reduction of Fusarium toxin contam-
ination (zcaralenone, fumonisins and trichothecenes) in cereals to

( 1) Opinion of the Scientific Co mmittee on Food on Fusarium-toxins Part 4:

N ivalenol (expressed on 19 October 2000) http ://ec. europa .eu/food/fs/sc/scf/-
out74_en.pdf
(') Opinion of the Scientific Committee on Food on Fusarium-toxins Part 5: T-2
toxin and HT-2 toxin (adopted on 30 May 2001) http ://ec.europa.eu/food/f.~/­
sc/scf/out88 _en.pdf
(l) Opinion of the Scientific Committee on Food on Fusarium-tox ins Part 6:
Group evaluation of T-2 toxin, HT-2toxin, nivalenol and deoxynivalenol.
(adopted on 26 February 2002) http ://ec.europa.eu/food/fs/sc/scf/out l 23 _ en.
pdf
( 4 ) Reports on tasks for scientific cooperation, Task 3.2.1 0 ' Collection of
occurren ce data of Fusarium toxins in food and assess ment of dietary
intake by the population of EU Member States' . http ://ec.europa.eu/food/(~/­
scoop/task32 1O.pdf
(5) OJ L 234. 29.8.2006, p. 35.

9/31
TB

be implemented by the development of national codes of practice

based on these principles.

(34) Maximum levels of Fusarium toxins should be set for unpro-

cessed cereals placed on the market for first-stage processing.
Cleaning, sorting and drying procedures are not considered as
first-stage processing insofar as no physical action is exerted on
the grain kernel itself. Scouring is to be considered as first-stage
processing.

(35) Since the degree to which Fusarium toxins in unprocessed cereals

are removed by cleaning and processing may vary, it is appro- (f)
priate to set maximum levels for final consumer cereal products
as well as for major food ingredients derived from cereals to have ::::!
(Q
enforceable legislation in the interest of ensuring public health
protection. roI
c
(36) For maize, not all factors involved in the fonnation of Fusarium (f) r
toxins, in particular ze~ralenone and furnonisins 8 1 and 8 2, are ro
--; 0 0(1)
yet precisely known. Therefore, a time period is granted to enable --;
food business operators in the cereal chain to perform investi- 0 0... ::::!
gations on the sources of the f01mation of these mycotoxins and (1) ro (f)
::::!
--;
ro
on the identification of the management measures to be taken to
prevent their presence as far as reasonably possible . Maximum 0
(1)
z0 0...
levels based on currently available occurrence data are proposed
to apply from 2007 in case no specific maximum levels based on 0
::::!
new information on occmTence and fonnation are set before that
time. '<
0
(37) Given the low contamination levels of Fusarium toxins found in 0
rice, no maximum levels are proposed for rice or rice products. u
'<
(3 8) A review of the maximum levels for deoxynivalenol , zearalenone, :::J
fumonisin B 1 and B 2 as well as the appropriateness of setting a (Q
maximum level for T-2 and IIT-2 toxin in cereals and cereal
products should be considered by I July 2008, taking into
w
::::!
account the progress in scientific and technological knowledge Q_
on th-ese toxins in food. ::::!
CD
(39) As rega•·ds lead, the SCF adopted an opinion on 19 June 1992 (') r+
endorsing the provisional tolerable weekly intake (PTWI) of .~
25 ~tg/kg bw proposed by the WHO m 1986. The SCF 0
'"""!
conci>Jded in its opinion that the mean level in food stuffs dues ;:::: _...,
not seem to be a cause of immediate concern. ::::! I
(Q 0
(40) In the framework of Directive 93 /5/EEC 2004 the SCOOP-task 01
3 .2 . 11 'Assessment of the dietary exposure to arsenic, cadmium,
u......,
lead and mercury of the population of the EU Member States' 0
was performed in 2004 (2). In view of this assessment and the ::r
opinion delivered by the SCF, it is appropriate to take measures rr
r+
to reduce the presence of lead in food as much as possible CD
(4 1) As regat·ds cadmium, the SCF endorsed in its opinion of 2 June
a....
1995 (3) the PTWI of 7 11g/kg bw and recommended greater
efforts to reduce dieta1y exposure to cadmium since foodstuffs
are the main source of human intake of cadmium. A dietary
exposure assessment was pe1formed in the SCOOP-task 3.2.11.
In view of this assessment and the opinion delivered by the SCF,

( 1) Repmts of the Scientific Committee for Food, 32nd series, Opinion of the
Scientific Committee for Food on 'The potential risk to health presented by
lead in food and drink', p. 7, http://ec.europa.eu/food/fs/sc/scf/reports/-
scf_repotts_3 2.pdf
(2 ) Repmts on tasks for scientific co-operation. Task 3.2.11 ' Assessment of
dietary exposure to arsenic, cadmium, lead and mercury of the population
of the EU Member States'. http ://ec.europa.eu/food /food/chemicalsafety/-
contaminants/scoop_3-2-ll _ heavy _metals_report_en.pdf
(') Reports of the Scientific Co mmittee for Food, 36th series , Opinion of the
Scientific Committee for Food on cadmium, p. 67, http://ec.europa.eu/foodl-
fs/sc/scf/reports/scf_ reports_ 31i. pdf

10/31
TB

it is al'propriate to .take measures to reduce the presence of

cadmium in food as much as possible.

(42) As reg(trds mercmy EFSA adopted on 24 Februa1y 2004 an

opinion related to mercmy and methylmercury in food ( 1) and
endorsed the provisional tolerable weekly intake of I ,6 11g/kg
bw. Methylmeremy is the chemical form of most concern and
can make up more than 90 % of the total mercury in fish and
seafood. Taking into account the outcome of the SCOOP-task
3.2 .11 , EFSA concluded that the levels of mercmy found in
foods , other than fish a11d seafood, were of lower concern. The
forms of mercmy present in these other foods are mainly not (f)
methylMercury and they are therefore considered to be of lower ::)
risk. (.Q

(43) In addition to the setting of maximum levels, targeted consumer CD

I
advice is an appropriate approach in the case of methylmercury c
for protecting vulnerable groups of the population. An infor- (j)
CD
mation . note on methylmercury in fish and fishery products
responding to this need has therefore been made available on """'' 0 0
(j)
"""''
Q_ :::::J
the website of the Health and Consumer Protection Directorate- (")
(1)
General of the European Commission (2). Several Member States ro ....., (j)
CD
::)
have ·also issued ad\'ice on this issue that is relevant to their
population.
0 z0 Q_
(1) rr
(44) As regm·ds inorganic tin, the SCF concluded in its opmwn of 0 '<
N
12 December 200 I C) that levels of inorganic tin of 150 mg/kg
:::::J
w m
in canned beverages and 250 mg/kg in other canned foods may w 0
cause gastric initation in some individuals. 0
0
---
0
0
(f)

(45) To protect public health from this health risk it is necessary to set u :;E
maximum levels for inorganic tin in canned foods and canned '< ::) ~'
beverages. Unti l data becomes available on the sensitivity of ::) ·.L
infants and young children to inorganic tin in foods , it is {Q ~:0
ru ~f
necessary on a precautionaty basis to protect the health of this ru Q_ c
vulnerable population group and to establish lower maximum ::) ro

(46)
levels.

As regards 3-monochloropropane-1 ,2-diol (3-MCPD) the SCF

Q_ Q_
:::;
CD N
,....... 0
t··
['.
adopted on 30 May 2001 a scientific opinion as regards
3-MCPD in food (4 ) , updating its opinion of 16 December ~ ~
(A
0 -....!
1994 (5) on the basis of new scientific information and estab-
"""'
/ \'
I
--"'
'L
lished a tolerable daily intake (TO!) of 2 ~tg/kg bw for 3-MCPD.
::)
--"'
I
~··
(47) Tn tl'e framework of Directive 93/5/EEC the SCOOP-task (.Q 0
'Collection and collation of data on levels of 3-MCPD and
related substances in foodstuffs' was perfotmed and finalised in
June 2004 (r.). The main contributors of 3-MCPD to dietaty
u
'
0
:::r
U1
1
intake were soy sauce and soy-sauce based products. Some
rr
..--+-
( 1) Opinion of !he Scientific Panel on contaminants in the Food Chain of the CD
European Food Safety Authority (EFSi\) on a request from the Commission Q_
related to mercury and methylmercury in food (adopted on 24 February 2004)
http://www.ef.sa.eu.int/science/contam/contam_opinions/259/-
opinion_con tam_0 l_en l.pdf
(2) http: //ec.europa.eu/food/food/chemicalsafety/contaminants/-
in formation_ note_mercUiy-fish _l2-05-04.pdf
(l) Opinion of the Scientific Committee on Food on acute risks posed by tin in
canned foods (adopted on 12 December 200 l) http ://ec.europa.eu/food/fs/sc/-
sc£'out!IO_en.pdf
( 4 ) Opinion of the Scientific C()mmittee on Food on 3-monochloro-propane-l ,2-
diol (3-MCPD) updating the SCF opinion of t994 (adopted on 30 May 200 I)
http://ec.europa.eu/food/fs/sc/scf/out9l_en. pdf
e) Reports of the Scientific Committee for Food, 36th series, Opinion of the
Scientific Committee for Food on 3-monochloro-propane-1 ,2-diol 3-MC PD),
p. 31 , http://ec.europa.ew'food/fs/sc/scf/reports/scf_reports_36 .pdf
(r,) Reports on tasks for scientific cooperation, Task 3.2 .9 'Collection and
collation of data on levels of 3-monochloropropanediol (3-MCPD) and
related substances in foodstuffs '. http://ec.europa.cu/food/food/-
chemicalsafety/contaminants/scoop_3-2-9 _ final_report_ chloropropanols_en.
pdf

1113 1
TB

other foods eaten in large quantities, such as bread and noodles,

also contributed significantly to intake in some countries because
of high consumption rather thnn high levels of 3-MCPD present
in these food s.
(48) Aecordmgly maximum levels should be set for 3-MCPD in
hydrolysed vegetable protein (HVP) and soy sauce taking into
account the risk related to the consumption of these foods.
MemJer States are requested to examine other foodstuffs fo r
the occurrence of 3-MCPD in order to consider the need to set
maximum levels fo r additional foodstuffs .
(j)
(49) As regards dioxins and PCBs, the SCF adopted on 30 May 200 I
an opinion on dioxins and dioxin-like PCBs in food (1), updating ::i
(.Q
its opinion of 22 November 2000 (') fixing a tolerable weekly
intake (TWT) of 14 pg World Health Organisation toxic roI
equivalent (WHO-TEQ)Ikg bw for dioxins and dioxin-like PCBs . c
(J) r
(50) Diox ins as referred to in this Regulation cover a group of 75 ro
polyc hl0rinated dibenzo-p-dioxin (PCDD) congeners and 135 • 0• ro 0
polychlorinated dibenzofuran (PCDF) congeners, of which 17 0... ::J
are of toxicological concern. Polychlorinated biphenyls (PCBs) ro
....., (J)
are a group of 209 different congeners which can be divided ro
into twb groups according to their toxicological properties: 12 z0 0...
congeners exhibit toxicological properties similar to dioxins and u
are therefo re often tem1ed dioxin-like PCBs. The other PCBs do '<
N
not ex hibit dioxin-like toxicity but have a different toxicological (,0 m
profile. (,0
......_ 0
(5 1) Each congener of dioxins or dioxi n-like PCBs exhibits a different 0 0 (j)
,.....
level ·of toxicity . In order to be able to sum up the toxicity of 0 0
u 0
these different congeners, the concept of toxic equivalency factors ~
'< ::i !l,. \
(TEFs) has been introduced to fac ilitate risk assessment and regu- ::J ·.L
latory crmtrol. This means that the ana lytical results relating to all (.Q 0 ~:
the individual dioxin and dioxin-like PCB congeners of toxico- ru
ru 0... '\[
c ..
logic<'l concern are expressed in terms of a quantifiable unit , ::J ro
(52)
nameiy the TCDD toxic equivalent (TEQ).
Exposure estimates taking into account the SCOOP-task
·Assessment of dietmy intake of dioxins and related PCBs by
a... a...
:::J
ro
!"""!-
N
0
t'L··
the popu lation of EU Member St:1tes' finalised in June 2000 (l) ~ ---11. (/\
0..., --.!
indic<Jte that a considerable proportion of the Community popu-
lation has a dietary in ta ke in excess of the TWI.
I
/ \ ---11.
'f . .
:::J
.......:. ~ ··
(53) From a toxicological point of view, any level set should apply to I
(.Q 0
both dioxins and dioxin-l ike PCBs, but in 200 1 maximum leve ls
were set on Community level only for dioxins and not fo r dioxin-
like PCBs, given the ve1y limited data available at that time on
the preYalence of dioxin-like PCBs. Since 200 I, however, more
u-.....
0
::r
()1
1
data on the presence of dioxin-like PCBs have become available, rr
,.....,..
therefore, maximum levels for the sum of dioxins and dioxin-like
PCBs have been set in 2006 as this is the most appropriate ro
approach from a toxicolog ical point of view. ln order to ensure
a...
a smoorh transition, the levels for dioxins should continue to
apply for a transitional period in addition to the levels for the
sum of dioxins and dioxin-like PCBs. Foodstuffs must comply
during that transitional period with the maxi mum levels for
dioxins and with the maximum levels for the sum of dioxins

( 1) Opinion of the Scientific Committee on Food on the risk assessment of

dioxins and dioxin-l ike PCBs in fo od . Update based on new scientific infor-
mation available since the adoption of the SCF opinion of 22nd November
2000 (adopted on 30 May 200 I) http ://ec.europa.eu/food/fs/sc/scf/out90_ en.
pdf
(2) Opinion of the Scientific Committee on Food on the risk assessment of
dioxins and dioxin-like PCBs in food. (adopted on 22 November 2000)
http://ec.europa. eu/ food/fs/sc/scf/out7 8_en. pdf
el Reports on tasks for scientific cooperation, Task 3.2.5 'Assessment of dictaty
intake of dioxins and related PCBs by the population of EU Member States' .
http://ec.europa .eu/dgs/health _ consumer/lihrary/pub/pub08_ en.pdf

12/31
TB

and d'oxin-like PCB-;. Consideration will be given by

31 December 2008 to dispensing with the separate maximum
levels for dioxins.

(54) In order to encourage a proactive approach to reducing the

dioxins and dioxin-like PCBs present in food and feed, action
levels were set by Commission Recommendation 2006/88/EC of
6 Febrnaty 2006 on the reduction of the presence of dioxins,
furans and PCBs in feedingstuffs and foodstuffs ( 1). These
action levels are a tool for competent authorities and operators
to highlight those cases where it is appropriate to identify a
source of contamination and to take measures to reduce or (j)
eliminate it. Since the sources of dioxins and dioxin-like PCBs ::J
are different, separate action levels are detemtined for dioxins on \.0
the one hand and for dioxin-like PCBs on the other hand . This {!)
I
proactive approach to actively reduce the dioxins and dioxin-like c
PCBs in feed and food and consequently, the maximum levels (j) r
applicable should be reviewed within a defined period of time {!)
with the objective to set lower levels. Therefore, consideration
-; 0 0
{!)
will l'e given by 31 December 2008 to significantly reducing the '0...
"""' :::::;
0 {!) (j)
maximum levels for the sum of dioxi ns and dioxin-like PCBs. {!)
:::::; '"""' {!)

(55) Operators need to make eiiorts to step up their capacity to 0 z0 D...

remove dioxins, furans and dioxin-like PCBs from marine oil.
{!) rr
0 '<
The significant lower level, to which consideration shall be N
given by 31 December 2008, shall be based on the technical
:::::;
w m
possibilities of the most effective decontamination procedure. '< w
.......... 0
() 0 (f)
,......
(5 6) As regards the establishment of maximum levels for other food- 0 0
'"'0 0
stuffs by 31 December 2008, particular attention shall be paid to
'< ::J ~
the need to set specific lower maximum levels for dioxins and
:::::; . e:··
\.0 0
m \il.'f
dioxin-like PCBs in foods for infants and young children in the
light of the monitoring data obtained through the 2005, 2006 and
2007 programmes for monitoring dioxins and dioxin-like PCBs in ru CL c.:
:::::; {!)

t'C·
foods for infants and young children. D... D...
::J
(57) As regards polycyclic aromatic hydrocarbons, the SCF concluded {!) N
in its opinion of 4 December 2002 (2) that a number of polycyclic r+ 0
aromatic hydrocarbons (Pi\1-1) are genotoxic carcinogens. The ~ -.,J fA ~

Joint FAO/WHO Expert Committee on Food Additives 0 ! ): ...

"""!
~
(JECF A) performed in 2005 a risk assessment on PAl-ls and A'
estimated margins of exposure (MOE) for P AH as a basis for :::::;
~
~ ··
I
advice on compounds that are both genotoxic and (Q 0

(58)
carcirogenic (3).

According to the SCF, benzo(a)pyrene can be used as a marker

'"'0
-;
0
:::r
(J1
1
for the occurrence and effect of carcinogenic PAH in food, rr
including also benz(a)anthracene, benzo(b )fluoranthene, benzo(j) ,......
fluoranthene, benzo(k)fluoranthene, benzo(g,h,i)perylene, ('[)
chrysene, cyclopenta(c,d)pyrene, dibenz(a,h)anthracene, dibenzo 0...
(a,e)pyrene, dibenzo(a,h)pyrene, dibenzo(a,i)pyrene, dibenzo(a,l)
pyrene, indeno( l ,2,3-cd)pyrene and 5-methylchrysene. Further
analyses of the relative proportions of these P AH in foods
would be necessary to inform a future review of the suitability
of maintaining benzo(a)pyrene as a marker. ln addition benzo(c)
f1uorene should be analysed, following a recommendation of
JECFA.

( 1) OJ L 42, 14.2.2006, p. 26.

(2) Opinion of the Scientific Committee on Food on the risks to human health of
Polycyclic Aromatic Hydrocarbons in food (expressed on 4 December 2002)
http://ec.enropa.eu/food/fs/sc/scf/outl53 _en.pdf
(l) Evaluation of certain food contaminants - Report of the Joint FAO/WHO
Expert Committee on Food Additives), 64th meeting, Rome, 8 to 17 February
2005, p. I and p. 61.
WHO Technical Report Series, No. 930, 2006 - http://whqlibdoc.who.int/-
trs/WHO _TRS_930_eng. pdf

13/31
'fB
(59) r AH can contaminate foods during smoking processes and
heating and dtying processes that allow combustion products to
come into direct contact with food . In addition, environmental
pollution may cause contamination with PAH, in particular in
fish and ftshery products.

(60) In the framework of Directive 93 /5/EEC, a specific SCOOP-task

'Collection of occun·ence data on PAH in food' has been
perf01med in 2004 ( 1). High levels were found in dried fruits,
olive pomace oil, smoked fish , grape seed oil, smoked meat
products, fresh molluscs, spices/sauces and condiments.
(f)
(Gl) In order to protect public health, maximum levels are necessary
:::J
for benzo(a)pyrene in certain foods containing fats and oils and in (Q
foods where smoking or dtying processes might cause high levels
of contamination . Maximum levels are also necessaty in foods
roI
where environmental pollution may cause high levels of contam- c
ination, in particular in fish and fishery products, for example
(/)
r
resulting from oil spills caused by shipping.
ro
"""'! 0"""'! ()
ro
(62) In some foods , such as dried fruit and food supplements, benzo(a) () 0.. :::J
pyrene has been found, but available data are inconclusive on
ro
ro ..., (/)
:::J CD
what levels are reasonably achievable. Further investigation is ()
ro
z0 0..
needed to clarifY the levels that are reasonably achievable in
these foods. In the meantime, maximum levels for benzo(a)
rr
0 '<
pyrene in relevant ingredients should apply, such as in oils and 1'0
fats used in food supplements.
:::J (,0 m
'<
- (,0
......... 0
(f'j
(fi3) The maximum levels for PAH and the appropriateness of setting () 0 ........
a maximum level for PAH in cocoa butter should be reviewed by 0 0
"'0 0
'< ~
1 April 2007, taking into account the progress in scientific and
technological knowledge on the occunence of benzo(a)pyrene :::; !c'
:::J ·. f..
and other carcinogenic PAH in food. (Q 0 \{:
w ·r
(64) The measures provided· for in this Regulation are in accordance ru 0.. t-~
with thc. opinion of the Standing Committee on the Food Chain :::J ro
and Animal Health,
0.. 0..
:::J
(J) 1'0
0 f·.
t'
~ ~fA
!.•
HAS ADOPTED THIS REGULATION:
0...,
A"
.......
I 'f ..
.. •
Article I ....... t'·
:::J I
General rules (Q 0
l. The foodstuffs listed in the Annex shall not be placed on the ...,
"'0 U1
~~
market where they contain a contaminant listed in the Atmex at a 0
level exceeding the maximum level set out in the Annex. :::::1
rr
2. The maximum levels specified in the Annex shall apply to the .-+
edible part of the foodstuffs concerned, unless othetwise specified in the ro
Annex.
0..

Article 2
Dried, diluted, processed and compound foodstuffs
1. When applying the maximum levels set out in the Annex to food-
stuffs which are dried , diluted, processed or composed of more than one
ingredient, the following shall be taken into account:

(a) changes of the concentration of the contaminant caused by dtying or

dilution processes ;

( 1) Reports on tasks for scientific co-operation, Task 3.2.12 ' Collection of

occurrence data on polycyclic aromatic hydrocarbons in food ' . http://ec.
europa.culfood/food/chemicalsafety/contaminants/scoop_ 3-2- l 2_ final_rc-
port_pah_en.pdf

14/31
'fB
(b) changes ~f the concentration of the contaminant caused by
process'ng;
(c) the rela•ive proportions of the ingredients in the product;
(d) the anaiyt'.cal limit of quantification.
2. The specific concentration or dilution factors for the dtying,
dilution, proc:essing and/or mixing operP.tions concerned or for the
dried, dilut~d, processed and/or compound foodstuffs concerned shall
be provided and justified by the food business operator, when the
competent P.uthority carries out an official control.
(/)
If the food business operator does not provide the necessaty concen-
tration or dilution factor or if the competent authority deems that factor ::1
(.Q
inappropriate in view of the justification given, the authority shall itself
(j)
define that factor, based on the available inf01mation and with the I
objective of maximum protection of human health . c
(j)
r
3. Paragraphs 1 and 2 shall apply in so far as no specific Community .,
(j)
0 ()
maximum levels are fixed for these. dried, · diluted, processed cr -. (j)
compound tocdstuffs. () 0... ::1
(j) ro
...., (j)
4. As far <s Community legislation does not provide for speci tic ::1 ro
maximum levels for fooJs f'Jr infants and young chi ldren , Member () z0 0...
States may prvvide for stticter levels. (j) rr
0 '<
N
w m
-
::1
• 'I
· Article '3 '< w 0
I'rnhibitions on
I
u~e, mixing and detoxification () 0 (j)
,...,..
0 0
I. Foodstuffs not complying with the maximum levels set out in the '1J 0
Annex shall not be used as food ingredients. '< ~ :::1 !>..'
::::J ·. L
2. Foodstuff.~ complying with the maximum levels set out in the (.Q 0 \{:
Annex shall not be mixed with food stuffs which exceed these !XI
ru 0... ~·
maximum levels.
::I (i)
3. Foodstuf(~ to be subjected to sorting or other physical treatment to
reduce contamination levels shall not be mixed with foodstuffs intended
for direct human consumption or with foodstutfs intended for use as a
0... 0...
::I
(i)
.-+
N
0
1'
[-.
food ingredient. ~ ~
(/\
.......J
4. Foodstuffs containing contaminar.ts listed in section 2 of the
Annex (Myco~oxins) shall Pot be rlelib erately detoxified by chemical
0
"""\
A"
!
-.A
_...
\ ...
treatments. ::I
(.Q
I b'
0
TM5
Artie!? 4
.,
'1J
0
::::r
(J'1
1
Specific pr')Y'sions for grou'ldnl't, !'ther oilseeds, tree nuts, dried
fruit, rice and maize
u
;='to-"
Grounclnuts (r eanuts), other oilseeds, tree nuts, dried fruit, rice and
ro
0...
maize not complying with the appropriate maximum levels of aflatoxins
laid down in points 2.1.5, 2.1.6, 2.1.7, 2.1.8, 2.1.10 and 2.1.11 of the
Annex can be placed on the market provided that these foodstuffs:
(a) are not intended for direct human consumption or use as an
ingredient in foodstuffs;
(b) comply with the appropriate max imum leve ls laid down in points
2.1.1, 2.1.2, 2.1.3 , 2.1.4, 2.1.9 and 2.1.12 of the Annex;
(c) are subjected to a treatment involving sorting or other physical
treatment and that after this treatment the maxi mum levels laid
clown in points 2.1.5, 2.1.6 , 2.1.7, 2.1.8, 2.1.10 and 2. 1.11 of the
Annex are not exceeded, and this treatment does not result in other
harmful residues;
(d) are labelled clearly showing their use, and bearing th e indication
'product shall be subjected to sorting or other physical treatment to

15/31
TMS
reduce afhtoxin contamination before human consumption or use as
an ingredient in foodstuffs'. The indication shall be included on the
label of each individual bag, box etc. and on the original accom-
panying document. The consignment/batch identifica:tion code shall
be indelibly marked on each individual bag. box etc. of the
consignment and on the original accompanying document.

Article 5
Specific provisions for groundnuts (peanuts), other oilseeds, derived
(f)
products thereof and cereals
::l
A clear indication of the intended use must appear on the label of each (Q
individual bag, box , etc. and on the 01iginal accompanying document. m I
This accompanying document must have a clear link with the
consignment hy means of mentioning the consignment identification
c(f)
r
code, which is on each individual hag, box, etc. of the consignment. m
..., 0
In addition the business activity of the consignee of the consignment ..., ()
(j)
given on the accompanying document must be compatible with the
() a.. :::J
(j) (f)
intended use. (D ..., m
::J
In the absence of a clear indication that their intended use is not for () z a..
human consumption , the max imum levels laid down in points 2. 1. 5 and m 0 v
2.1.11 of the Annex shall app ly to all groundnuts (peanuts), other 0 '<
N
oi lseeds and derived products thereof and cereals placed on the market. ::J (....) m
As regards the exception of groundnuts (peanuts) and other oilseeds for
cmshing and the application of the maximum levels laid down in point
2.1.1 of the Annex, the exception on ly applies to cons ignments which
()
0
"'"0
-
(....)

0
0
0
(f)
r-t-
0
arc clearly labe lled showing their use and bearing the indication ~
'< ::J !)..\
' product to be subject to cmshing for the production of refined :::J ·.L
vegetable oil'. The indication shall be included on the label of each (Q 0
OJ
t1.'
\f
individual bag, box etc. and .on the accompanying document(s). The ID 0.. c:
fina l destination must be a cmshing plant. ::l
a.. a..
m
TB ::J ['
Article 6
m
r-t-
~
_ CfA·
N
0 ...
0..., -J
Specific provisions for lettuce I
;;::;- _.A
\ ...
Unless lettuce grown under cover (protected lettuce) is labelled as such, ::J
......;:..
I {t
maximum levels set in the Annex for lettuce grown in the open air (Q 0
(open-grown lettuce) shall apply. "'"0
'0
=::!'
U1
1
Article 7
rr
Tempm·ary derogations r-t-
(D
I. By way of derogation from Article 1, Belgium, Ireland, the Neth- a..
erlands and the United Kingdom may authorise until 31 December 2008
the placing on the market of fresh spinach grown and intended for
consumption in their territory with nitrate levels higher than the
maximum levels set out in point I . I of the Annex.

2. By way of derogation from Article I , Ireland and the United

Kingdom may authorise until 31 December 2008 the placing on the
market of fresh lettuce grown and intended for consumption in their
territory and harvested throughout the year w ith ni trate levels higher
than the maximum levels set out in point 1.3 of the Annex.

3. By way of derogation from Article 1, France may authorise until

3 I December 2008 the placing on the market of fresh lettuce grown and
intended for consumption in its territory and harvested from 1 October
to 3 1 March with nitrate levels higher than the maximum levels set out
in point 1.3 of the Annex.

15/31
TB
4. By way of derogation fi·om Atticle 1, finland and Sweden may
authorise until 31 December 2t)11 the placing on their market of salmon
(Salmo salax}, hetTing ( Clupea harengus), river lamprey (Lampetra
fluviatilis), trout (Salmo trutta) , char (Salvelinus spp.) and roe of
vendace (Coregonus a/hula) origina•ing in the Baltic region and
intended for consumption in their territory with levels of dioxin s
and/or levels oJf the sum of dioxins and dioxin-like PCBs higher than
those set out in point 5.3 of the Annex, provided that a system is in
place to en~ure that consumers are fully infom1ed of the dietary recom-
mendations with regard to the restrictions on the consumption of these
fish species from the Baltic region by identified vulnerable sections of
the population in order to avoid potential health risks . By 31 March (f)
each year, Finland and Sweden shall communicate to the Commission :::::i
the results of their monitoring of the levels of dioxins and dioxin-like (.Q
PCBs in fish from the Baltic region obtained in the preceding year and m
I
shall report on the measures taken to reduce human exposure to dioxins
and dioxin-like PCBs from fish from the Baltic region .
c
(j) r
<D 0 ()
......
Finland and Sweden shall continue to apply the necessary measures to
ensure that fish and fish products not complying with point 5.3 of the o_
m "'""\

() :::.1
Annex are not marketed in ot:1er Member States. (I)
(I) (/)
...... ro
:::.1
(") z0 0..
Article 8 (J) v
0 '<
Sa~pling and analysis :::! N
(.0 m
The sampling and the analysis for t!Je official centro! of the maximum
levels specified in the Annex shall b"! performed in acco rdance with
Comniissiori Regulations (EC) No 1882/2006 (1), No 401/2006 (2),
No 1883/2006 (3) and Commission Directives 200 1/22/EC (') ,
'< w 0
(") 0 -
0 0 ..-...
""0 0
(J)

2004/ 16/EC (5) and 2005/ 10/EC (6) . '< ~:::.1 .,[: '
:::.1
(.Q 0
ru
t;:
, Article 9 m (l)
n.
:::!

1.
Monitoring and reporting
Member States shall monito r nitrate levels in vegetables which
Q. o_
:::!
~'
ro N
may contain significant le\'els, in particular gre-en leaf vegetables, and .--r 0 [·
~ ·-"'
,~

communicate the results to the Commission by 30 June each year. The 1/\
0...... ---1
Commission will make these results available to the Member States .
~
I
.....). 1..
2. Member States and interested parties shall communicate each year
:::.1
.....).
~ ··
I
to the Commission the results of investigations undertaken includin g (.Q 0
occurrence da 'a and the progress with r~gard to the application of
prevention me1sures to avo id contamination by ochratoxin A, deoxyni-
valenol, zea ralenone, fumoni.;in B 1 and D1 , T-2 and HT-2 toxin. The
""0
~-.

0
:J
U1
1
Commission F ill make th ese results avai btle to the Member States.
0""
Tl\13 ;:::+
3. Member States should report to the Commission findings on afla- <D
o_
toxins, diox :m, dioxin-like PCBs, r.on-dioxin-like PCBs as specified in
Commission Decision 2006/504/EC Cl and Commission Recommen-
dation 2006/794/EC (H). Member States should report to EFSA
findings on acrylamide and furan as specified in Commission Recom-
mendation 2007I 196/EC (9) and Commission Recommendation
2007133 1/EC (' 0 ).

(
1
See page 25 of this Official Joumal.
)

(') OJ L 70, 9 .3.2006, p. 12.

Cl See page 32 of this Official Journal.
(4) OJ L 77 , 16.3 .2001 , p. 14. Directive as amended by Directive 2005/4/EC
(0.1 L 19, 21.1.2005 , p. 50).
(') OJ L 42, 13 .2.2004, p. 16.
( 6) OJ L 34, 8.2.2005, p. 15.
CJ OJ L 199, 21.7.2006 , p. 2 1.
(8) OJ L 322, 22.11.2006, p. 24.
( 9) OJ L 88, 29.3.2007 , p. 56.
( 10) OJ L 123 , 12.5 .2007 , p. 33.

17/31
 Article 10
Rrreal
Regulation (EC) No 466/2001 is repealed.
References to the repealed Regulation shall be construed as referenc es
to this Re~:,rulation.

Article II
Transitional measures
(f)
This Regulation shall not arply to products that were placed on the :::J
market before the dates referred to in points (a) to (d) in conformity (Q
with the provisions applicable at the respective date: roI
(a) 1 July :;' 0(16 as regards the max imum levels for deoxynivalenol and c
zcaraler.one laid down in points 2.4. 1, 2.4 .2, 2.4.4, 2.4 .5, 2.4.6 , (J) r
2.4.7, 2.5.1, 2.5.3, 2.5.5 and 2.5.7 of the Annex; ro 0 ()
TMl
"""''
()
-·a. :::Jro
(b) l October 2007 as regards th e maximum levels for deoxynivalenol ([) ro (J)
and zearal..:none laid down in po ints 2.4.3, 2.4.8 , 2.4.9 , 2.5 .2, 2.5.4, :::J ' ro
2.5.6, 2. 5.8, 2. 5.9 and 2.5. 10 of the Annex ; () a.
ro 0 rr
TB 0 '<
I'V
(c) I Octol::er 2007 as regard -; the maximum levels for fumoni si ns B 1 :::J (N m
and 8 2 laid down in point 2.G of the Annex;
(d) 4 November 2006 as regards the max imum levels for the sum of
dioxins and dioxin-like PCBs hid down in section 5 of the Anne.'< .
'<
()
0 0
u :aE 0
-
(N

0 (f)
,......
0

The burden of proving when the products were placed on the market '< ::J
·J~··
shall be borne by the food business operator. ::J
(Q 0 t;:
ru \ [
{l) 0.. L~
Artide 12 :::J ro
Entry into force and application
0.. 0..
:::J
~·
ro I'V
Thi s Regul ?.tion shall enter into force on the 20ti1 day following its
rl· 0 r_,
publication 'n the Oj)icial Journal r~f the European Unio n.
:aE -~
......_j
[A
It shall apply from l March 2007 . 0
"""''
'?\
I
.....I.
\ ...
This Regulalion shall be binding in its e11tirety and directly applicable in
::J
.....I.
I
6'',
all Member States. (Q 0
"0
0'
::::r
01
1
rr
,..,..
ro
a..

18/31
'fB
ANNEX

Ma:ximu•n kvels f~r certain cont?minan ts in foodstuffs ( 1 )

Section 1: Nitrate

F,oodstuffs ( 1) Maximum levels (mg NOi kg)

1.1 Fre~h spinach (Spinacia oleracea) (2) Hatvested I October to 3 I March 3 000

Hatvested I Apri l to 30 September 2 500

1.2 Preserved, deep-frozen or frozen spinach 2 000 (f)

:::::l
1.3 Fresh Lettuce (Lac/Uca sativa L.) Harvested I October to 3 I March: (0
(protected and open-grown
excluding lettuce listed in point 1.4
lettnce)
lettuce grown under cover 4 500
mI
I c
m 0 r0
lettuce grown in the open air 4 000 (J}

"'""!
Harvested I April to 30 September: '"""I (1)
0. :::::l
0
•lettuce grown under cover 3 500
m m '"""\
(J}
m
:;::)
l~ttuce grown in the open air
I 2 500 () 0.
1.4 Icebeq ;-~· pe lettuce Lettuce grown under cover ! 2 500
m 0 u
'<
_j_~oo~-
0 N
Lettuce grown in the open air ::J
w m
'<'.:
-
w 0
l

1.5 Prores~ed ccreal-ba~ed fonds and baby

foods :or infants and you ng children Cl (4 )
I 200
() 0 (f)
0 0 .-r
"'Cl 0
'< :::J~
Section 2: Mycotoxins !)..C
:;::) ·.L

Foodstufls t') Maximum levels (pg/kg1

<D 0 ru tl.'
( _[
\ _
0.) 0.
:J m
'f l.\'15 0. 0.
2. 1. Ana toxins B, M, :::::l
m N
l'
(·.
0
:[ ~

--..!
·-fA
2. 1. \. Grmtndnuts (peanuts) and other oilseeds (40) , to be
subj,;ctcd to sorting, or other physical treatment, before
8,0 (5 ) 0
'"""I
A
I
---lo.
\ •..
J>.•,
h•1man co nsumpt ion 0r use as an ingrediert in foodstuff., , ......>.
::l ! {1
witb the exception of: (0 0
- groundnuts (pean11ts) and other oi' ~eeds f0r cmshing
for refined vegetable o; l prouuction
"'Cl
-;
0
en 1)?

:::r
2.1.2. Alrr: onds, pist.Jchios and apricot kernels to be subjected to
sorti<1g, or other rhysicJl trca t~nent, before human
12 ,0 (l) 15 ,0 (') u
r-+-
c0nrumption or usc as an ingretlicnt in foodstuffs m
0.
2.1.3. Haz ~ [nuts and Braz il nuts, to be subjected to sorting, or 8,0 (5)
o·.her physical treatment, before human consumption or use
as aJ ingredient in foodst uf[s

2.1.4. Tree nuts , other than the tree nuts lis ted in 2. 1.2 and 2.1.3, 5,0 (5 ) 10,0 [5)
to be subjected to sorting, o r other physical treatm ent,
before human consumption or usc as an ingredient in food-
stuffs

2. 1.5. Groundnuts (peanuts) and other oilseeds (40 ) and processed 2,0 (')
products thereof, intended for direct human consum pt ion
or use as an ingredient in foods tuff.,,
with the exception o f:
-- crude vegetable oils destined for refining
- refined vegetable oi ls

19/31
'r 1\lS

Foo,LsrutTs ( ') Maximum levels (ftg/kg)

-----·
2.1.6. t .ln ionds. pistachios and apricot k.:rnels, in tended for
dire'c t human consumption or use as an ingredient 111
foodstuff.~ (41 )
8,0 ( 5) IO,C (')
-r=-
I
2.1.7. Hazelnuts and Brazil nuts, interded for dir-:ct human 5,0 (5) 10,0 (5)
consu!'lption or use as an i'lgredient in foodstuftS (41 )

2.1X Tree nuts, other than the tree nuts listed in 2.1.6 and 2. 1. 7, 2,0(5) 4 ,0 (5) --
and . processed producL~ thereof, intended for direc t human
consumption or use as an ingredient in foodstuffs u;
2.1.9. Cried fruit to be subjected to sorting, o r other physical 5,0 10,0 - :J
(.Q
trea•mcnt, before human consumptio'l or use as an
ingr~dient in foodstuff.s m I

2.1.1 0. [ rird fl uit ami processed rroducts thtx~of, intended for 2,0 4,0
I
-
c
II (I)
r
__l___
dire•:! lmm an consUITIJ'tion or use as an ingredient in food- (D
s•uf.:s
I """'t 0
"""'\
0
(D
o_ -..,
_..
2. 1. 11. A ll ;;ereals and all products derived from cereals , including 2,0 I 4,0 - ro (j)
p ·ocessed ce real procitocts , w ith the exception of foodstuffs
I I' """' ro
listed in 2.1.12 , 2.1.15 and 2.!.17
I '-I --- n
ro
z0 :Q.

2.1.12. t-.1ai ~e and rice to be ~ uJ:.jected to sot1ing or other physical 5,0 10.\J -- u
II 0 '<
treatment before hu'l'lan consumption or use as an
I :J N
m
-
ingr<!dient in food~tnffs (;..)
I '< (;..) 0
2.1.13. Raw milk (r.). heat-treated milk and milk for tl1e manu-
fact•trc of mi li<-hased rroducts
- - I o.oso 0
0
0 (J)
,-.+-
00
I u ~
2.1.14. FolJ.Jw ing species of spices: 5,0 10.0 - '< :J
Cap•icum spp. (dried fruits thereof'. w hol e or ground, ::::; -l : '
(.Q 0 ~:
incl11d in g chi llies, chil li powder, cayenne and paprika)
m \/"
Pipu- spp. (truits thereof, including white and black
perper)
t>Zvristica .fi'agrmzs (nmmeg)
Zin~:iiJer officinale (ginger) I
I
ru
:J
:Q. Q.
:J
ro
Q.
ro
N
r,
c:

Cw·.:zmw l01zga (turmeric) t-+ 0 [-.

~ ,.,),
fA
Mix':ures of spices containing one or more of the above-
I I 0 -..j
\ ...
--t--~
I
mentioned spices
I
* - " 6"•
,.,),

2,~ and
r co<e"ed "''"'-b"'ed food'
young children (3\ n
and baby foods fo r in fa nts 0,10 -· :J
(.Q 0
I

-
2.1 IIi .
--
lnfa•Jt fo zmulae and follow-on formulae, including infant -
!
- 0,025
u.....
0
(J1
1
-I
trtlk and foll ow-on mtlk (') (8) ::r
2.1.17. Diet1ry foods for specin lmecl icnl :~ut~ ' ose s (") ( 10 ) intended 0,10 O,Q25 u
.-+
speci ficall y for infants ;
I
ro
Q.
TB
2.2 Ochratoxin A

2.2.1 Unprocessed ce reals 5.0

2.2.2 A II products derived from unprocessed cereals, includ ing 3,0

processed cereal products and cereals intended for direct
human consumption with the exception of foodstufts listed
in 2.2.9 and 2.2.10

2.2.3 Dried vine fmit (currants, raisins and sultanas) 10,0

2.2.4 Roasted coffee beans and ground roasted coffee, excluding 5.0
solu 'Jle coffee

2.2.5 Snluble coffee (instant coffee)

I 10,0

20/31
vn
Foo~st uffs ( 1) ' ' Maximum level s (ftl;fkg)
..
2.2.6 \ fire (incluclin g ~padding w i~e, excludi ng liqueur w ine 2,0 (1 2)
a td wine with an ~ lcoholic strength or not less than
15 '!I, val) and fruit wine ( 11 )

2.2.7 Aro natised w ine, a·ramatised '"'iPe.-basect drinks and 2,0 ( 12)
aromatised \vine-:Jrodact cocktails (' l)

2.2.8 Gra;Je juice, concen l rated grape juice as reconstituted, 2,0 ( 12)
grar e nectar, grape must and concentrated grape must as
reconstituted, intender\ for direct human consumption ( 14 ) (/)
2.2.9 Processed cereal-basd fo ods and baby foods for infants 0,50 ::J
and yo ung children (l) Cl (.Q
CD
I
2.2.10 Dietary foods for special medical purposes (9) ( 10 ) intended 0,50
specifically for intimts
c
{j) I
ro 0
--: ()
TM4 --: CD
2.2.1 l. Spices 30 f.l g/kg as from 1.7.20 10 un til () D.. ::J
30.6.2012 (l) (/i
CD
Capsicum spp. (d:-iccl fruits the• ·eot~ w hole or ground,
::J
--:
ro
incl•td ing chi ll ies, chi' li powder, cayenne and r Lrrika)
(') z D..
Fip<'r spp. (fruits tl ·creof. including white and black CD 0 rr
p~ppcr) '<
0 f'V
(;.) m
A'yristicu ji·agrans (nutmeg\ 15 !t<>,/kg ~' fi·om : .7.20 12 ::1
Z.ingiber officinale (g i-lger) '< w 0
....._
Cur ~uma langa (turm·?ri-:) () 0 (/)
,...,..
Mixtures of spices cont~inin g one or more of the above- 0 0
u 0
'< ~
rr.entioned spices
::J . f.'
2. 2. 12. Liqtrorice (Givqrr/Jiza g/ahra, Glycyrrhiza injlatc and ::J
other species) (.Q 0
ru tl:
\f
2.2. 12. 1. L iqt.orice root, ingredi'ent for herbal infusion 20 fig/kg
w D.. c:
::J CD
2.2 .12 .2. Liquorice extract (42) , for use
b·~vc ragcs and co nfcctio nary
In food in particular 80 J.l gikg
a.
::J
ro
D..
N
0
t' [-.
TB ~ ~

--.1
(A
2.3 Patulin 0...,
;:;::: -
!
\. 'r" if.:.•

2.3. 1 f'rui • juices, concentrated fru it juir,es as reco nstituted and 50 ~

~··
fruit nectars ( ' 4 ) '::J !
(Q 0
u..., U1 1:
2.3 .2 S;Jir'. t drinks ( 1; ), cider and other fem1ented drinks d-:rived
from apples or containing ~pp le juice
50
0
t
2.3.3 S.Jiid app le products, i:1cluding apple compote, app le puree 25
:::r
ir,tenled for direct consu trption with the exception of rr
;:::;.:
fcocstum listed in 2.3.4 and 2.3.5
ID
10.0 0..
2.3.4 Apple juice and so lid apple products, including apple
COITiiJOte and apple puree, for infants and young
children ( 16 ) and labelled and sold as such (4 )

2.3.5 Baby foods other than processed cereal-based foo ds for 10,0
infan ts and young children (') (4 )

TMl
2.4 Deoxynivalenol (' 1)

2.4. 1 Unprocessed cereals (") ( 19) other that: dumm wheat, oats I 250
and maize

2.4.2 Unprocessed dumm wheat and oats ( 18 ) (

19
) l 750

2.4.3 Unprocessed maize ('"), w ith the exception of unprocessed I 750 (2°)
maize intended to be ;Jroccsscd by wet milling (! 7)

21/31
TMI

Foodst•J•Js {'l 1'\'laximurJ kvcls (pg!kg)

- -
2.4.4 Cer~als intended for direct human c.onsumptioP , cereal 750
f'on, bra01 and germ as et,f:1 rroduct markete•l for direct
l. uman cotlS'.lmplion, with th-: exception of food<tuff~
listed in 2.4.7, 2.4.8 and 2.4.9

2.4.5 Pas' a (dry) (2 1) 750

2.4.6 Bre:Jd (including small bakery wares), pastries, biscuits, 500

cereal snacks and breakfast cereals
(f)
2.4.7 Pro.:essed cereal-based foods and baby foods for infants 200 :J
aod young chi ldren (l) (1) (Q

2.4.8 Mi Fi ng fractions of maize with particle size> 500 micron 750 (l'J)
roI
falling within CN coJe 1103 13 or 1103 20 40 and other c
mai·~e mi lling products with particle size > 500 micron not
w r
CD
meJ for direct human consll'llption fa ll ing within CN code
190'·l I 0 I 0
""""\ 0-, 0m
() a.. :J
([j ro
....., w
2.4.9 Mil' ing fractions of IT'ai7e with particl e size :S 500 micron I 25 0 ("')
:J m
f<tll ing within CN cncle 1102 20 ·and other · maize mi lling
pmducts with partic le ;ize :5 500 micron not used for direct n z
m 0
0..
human consumption falli ng witl)in CN code I '10·1 I 0 l 0 0"'
0 '<
N
:::::! (N
2.5 Zearalenone ( 17) !T!
2.5. \ unr, rocessed cereals ('") ( 19 ) other than maize iOO
'<
()
0
-
(N

0 (f)
0 .......
0
2.5. 2 Unprocessed maize(") with tl,e exception of unrrocessed
maize intended to be processed by wet mi ll ing (l 7 )
350 (l") u :?: 0
'< :::::!
:J ·.[~'
2.5.3 Cereals intended for direct human consumption , cereal 75 (Q 0
ru tl.'
flour, bran and germ ~s end product marketed for direct ~f
ru 0.. c:
human consumption, with the except ion of foodstuffs
listed in 2.5 .6, 2.5.7, 2.5.8, 2.5 .9 and 2.5.10
m
::.J
a. a.
2.5.4 Refined maize oil 400 (1 11 ) :::!
([) N
['
....... 0 [·
2.5.5 Bread (including sma ll bakery wares), pastries , biscuits, 50 ~ -~
fA
cr:rnl snack; and breakfast cerea ls, excluding ma1ze- 0 -.....!
snacks and maize-based breakfast cereals 'A"
I
.......>. l ·.·
,......),.
~··
!00 ("' )
:::J I
2.5.6 Maize intended for rlirect human r:onsumption , maize- tO 0 ~
based snacks and mai·ze-based breakfast cereals c.n
-o
....., ·~
2.5.7 Processed cereal-based foods (exc!ud'ng processed maize- 20 0
based foods) and baby foo -:ls for infants and young :::r
chi ldren (3) (1) rr
rt·
2.5.8 Processed maize-based foods for infants and young 20 (2°) ro
children Cl Cl 0..

2.5 .9 Mi ll ing frac lions of maize with particle size > 500 micron 200 (1°)
fa ll ing within CN cocie I I 03 13 or I \ 03 20 40 and other
mai ze milling products with particle size > 500 micron not
U5ed for direct human consumption falling within CN code
1904 10 !0

2.5. \ 0 M illing fractions of maize with particle size 5 500 micron 300 ('")
falling within CN code 1102 20 and 0ther maize milling
products w ith particl e size 5 500 micron not used fo r
dire~t human consu mption falling within CN code
\904 10 10

22/31
TMt

Foodstuffs( ') Maximum levels (! <gikg)

2.6
'
£'m1onisins ' Sum of 8 1 and 6 2

2.6. 1 L'n1 -rocessed maize("). with th~ ~xception of unprocessed 4 000 (2 3)

m a i ·~eintended to be processed by wet milling (' 7)

2.6.2 Mai ze intended for d irect human CO'lSU mption, maize- l 000 (2')
basr d food s for direct human consumpl ion , with the
ex cr:ption of foodstuffs listed in 2.6.3 and 2.6.4

2.6.3 ~ [aize-based breakfast cereals and maize-based snacks ~0 0 ( 23 ) (J)

::J
2.6.4 Processed maize-based foods and baby foods for infants 200 ( 13 ) tQ
and young chi ldren (3) (1)
CD
I
2.6.5 Miliing fractions of maize with particl e size > 500 micron I 400 {'J) c
f~,lling w ithin CN code 1103 13 or 1103 20 40 and other
(f) r·
CD
maize milling products w ith particle size > 500 micron not -; 0 ()
-; ro
used for direct human consumption falling within CN code
190·110 10 (') D.. :J
CD ro
.......
(f)
CD
2.6.6 !\·fillin g frac tions of maize w ith particle size :'0 500 micron 2 ooo el :::J
(') z 0..
ta iling within CN code 1102 20 and other maize mill ing
p:·o,'ucts with pnrticl! size :'0 500 mi~ron not used for
CD 0 0"
dire•:! human consumption fall ing within CN code 0 N '<
DOI10 10 :::J
w m
'f'B
2.7 T -2 tand IIT-2 toxin ( 11 ) Sum of T-2 and HT-2 toxir~
'<
D
0
(.)
-
w 0
0 (J)
0 r-t"·
0
'< :J ~
2.7. 1 Unprocessed cereals ('H) and cereal product s !)..>

:::J ·.L
tQ 0 ~:
w ~-
w 0..
::J (l)

)~'
0.. D..
Sectio11 3: Metals
:::J
CD. N
,_, [-.
Maximum levels 0
~
.......,\.
Fuudstuff.s ( 1) (/\
(mg/kg wet we ight)
0.., --!
A"
!

"""""
I·.-
3. 1 Lead
:::J
......}.

I
~-
tQ 0
3.1.1

3. 1.2
Raw milk("), heat-treated milk.
ba'.ed products
a~d

lnHmt formulae and fo llow-on fomm l ~e (

milk fo r the manufacture of milk-

4
) ~ l\13 (") ...
0,020

0,0 20
u-;
0
::r
CJ1
1
0"
3.1.3 Meat (excluding off,tl) of bovine animals, sheep, pig and poultry ('') O, ICJ ;:::+.'
([)
3 . 1.4 Of 7al of bovine anin·,als, sheep, pig ancl poultry (6 ) 0,50 0..

3.1.5 Muscle meat of fi sh (1") (2;) 0,30

3. 1. 6 Crustaceans, excluding brown meat of crab and exclud ing head and 0,50
thorax meat of lobster and similar large crustaceans (Nephropidae and
Pa/inuriilae) (2 6 )

3.1.7 Bivalve molluscs (2") I ,5

3. 1. 8 Cephalopods (wi thout viscera) (2 6) 1,0

3.1.9 Cereals, legumes and pulses 0,20

3. 1. 10 Vegetab les, excludi ng brassica vegetables , leaf vegetables , fresh herbs 0, 10

and fungi (21). For potatoes the maxi mum level app lies to peeled
potatoes

23/31
TB

Maximum le\·els
Fo~dstuff.' ( 1)
(mg/kg wet weight)

TM3

3.1.1 1 !3t assica vegetables , leaf vegetables and the following fungi ( 27): 0,30
Agaricus bisporus (common mushroom), l'leurotus ostrcatus (Oyster
mushroom), Lentintt!a edodes (Shiitake mushroom)

TB
3.1.12 Ft"Jit, excluding betTies and small ftuit (") 0,\0 (f)
3. 1. \3 Berries and small fruit ('7) 0,20 ::J
(.Q
3.1.14 Fats and oils, including mi lk fat 0,\0 m I
3. 1.15 Ft'Jit juices, concentrated fruit juices as reconstituted and fruit 0,050 c
nes tars ( 14 ) (J)
r
m
"""'! 0"""'! ()
3.1.16 W ine (including sparkling wine, excluding liqueur wine), cider, peuy
and fruit wi ne ( 11 )
0,20 (2~ )
m
() 0. :::J
3. 1. \ 7 At omatized wine, aromatized wine-based drinks and aromatized wine- o,2o e~ J m m """'!
(j)
m
:::J
pr.1 duct cocktails (ll )
n
m
z0 0.
TM3 rr
0 '<
3. 1.18 Food supplements (3 9 ) 3,0 N
::J
w m
3.2 c~dmium w
'< ......_ 0
3.2. \ M ·~a t (exciuding offa l) of bov ine animals, sheep , pig and poultry n O,CSO 0 0 (f)
,....,..
0 0
"'0 0
3.2.2 H0rsemeat, excluding offD I (") 0,20
~
'< ::::::1 !> •,
3.2.3 Liver of bovine aninals, sheep, pig, pou ltry and horse (6) 0,50 ·.L
::J
3.2.4 KiJncy of bovine an imals , sheep, pig, pou ltty and horse (6 ) \ ,0
(.Q 0
ru ·t1.'.r
m 0. t-~
3.2.5 Muscle meat of 1ish '(H) (2 5), excl udin g species listed in points 3.2.G, 0, 05 0 ::J m
3.2.6
3.2.7 and 3.2.g

Muscle meat of the fo ll owing fis h ('") (25): 0.10

0. 0.
:::::1
m N
t··
boaito (Sarda sarda) 0 L··
co nmon two-banded seabream (Diploe/us vulgaris ) ~ ~

--...!
Vi
0
eel (Anguilla anguilla) I
I
"""1
X
__.,
! \. ...
grey mu llet (Mugil labrosus labrosus) __., ~·
::J I
horse mackerel or scad ( Traclmrus species) (.Q 0
lonvar o r luvar (Luvarus imperio/is)
tm ckercl (Scomber species)
satdinc (Sardina pilchardus)
"'D
-....
0
:::r
(J1
1
sard inops (Sa rdinops species) rr
;::::;.:
:ut . a (Thunnus species, Euthynnus species, Katsuwonus pelamis) I m
wedge sole (Dicologog/ossa cwteata ) 0.
3.2.7 Muscle meat of the fo llow ing fish (2 4) (25): 0,20
bullet tuna (Auxis species)

3.2.8 Muscle meat of the fo llowing fish ('") (2 5): 0,30

anchovy (Engruulis species)
sw·ordfish (Xiphias gladius)

3.2.9 Cmstaceans, excluding browri meat of crab and excl uding head and 0,50
thorax meat of lobster and simi lar large crustaceans (Nephropidae and
Palinuridae) (2 6)

3.2.10 Bivalve molluscs (2 6 ) 1,0

3.2. 11 Cephalopods (wi tho ut viscera)("') 1,0

3.2. 12 Cereals excluding bran, germ, wheat and rice 0,10

24/31
'TM3

~ laximum lc\•els
Foodstuff< ( 1)
(mgik!; wet weight)

3.2.13 B~an, germ, wheat and rice 0,20

3.2. 14 Sc ybeans 0,20

3.2. 15 Vegetables and fmit, excluding lea f vegetab les , fresh herbs, fungi, stem 0,050
vegetables, root vcg~tables and potatoes (2 7 )

3.2.16 St ;m vegetables, root vet'etal;les and potatoes, excluding celeriac (2 7) . 0, 10

fer potatoes the maximuM level applies to peeled potatoes.
(j)
3.2.17 Lf"af vegetables, fresh h'!chs, celeriac and the following fungi ('?): 0,20
::J
Agaricus bisporus (common mushroom), Pleura/us ostreatus (Oyster
tO
nmshroom), Lentimlla edodes (Shiitake mushroom)
(J)
I
3.2. 18 Ftmgi, excluding those listed in point 3.2.17 (") 1,0 c(.f)
3.2.19 fcod supplements C"l cxcl. focd supplem ents listed in point 3.2 .20 1,0 (J)
r
""""I 0
""""I
0
(!)
3.2.20 food supplements C"l consisting exclusiveiy or mainly of dried 3,0
se~weed or of products derived from seaweed 0
a. ::J
(J) (j)
ro .., ro
::J
'TB
0 z
m 0 u
a.
3.3 M~rcu ry
0 '<
N
3.3.1 Fi. hery products C'') and muscle meJt c:>f fish (2 4) (2 5) , excluding species
lis'.ed in 3.3.2. The maximl'm level applies to cn:stace~ n s, excluding the
0.50 ::::l
w m
brown meat of ct ab ard cxclu :li:1g head arid thorax meat of lobster and
'< w
...__ 0
.
(j)
sinilar large crustaceans (Nephropfdae ~nd 1',,/huridae) 0 0 ,........
0 0
'""0 0
TM3 ~
'< ::l .,(:: •,
3.3.2 M·.1scle meat of the following fish (2 4 ) (1;): :,o ::::l
tO 0 ~:
anJlcrfish (Lophius species ) ru \.F
Atl.antic catfish (A11arhichas lupus) ru a. c.
I :::::1 m
I a. a.
t'
bo!lito (Sardo sarda )
eel (Anguilla species ) ::I
m 1'\.1
emperor, orange roughy, rosy soldierfish (llop lostethus species) r-+ 0 [.
grenadier (CoiJ'jJhael1oides rupestris) ~ ....,),.
fA
0 -..J
halibut (Hippoglossus hippoglossus) '"'"'! I ~L
....,),.
kingklip (Genypterus capemis) A"
.........
marlin (Makaira species) ::::l I 6''
tO 0
megri m (Lepidorhombus speci!!s)
mvllet (Mullus species)
pink cusk eel (Ge11ypterus h/acodes)
u U1
......
0
:::1
1
pike (Esox lucius)
u
;:::;:
pi; in bonito (Orcynopsis unicolor)
CD
poJr cod (Tricopten:s minures) o_
Po:tugucsc dogfish (Cwtros(ymnll.\' coelolepis)
rays (Raja species)
redfish (Sebastes marinus, S. mentella, S. viviparus)
sai l fish (lstiophorus platypterus )
scabbard fish (Lepidopus cauda/us, Aplumopus carbo)
seabream , pandora (Page/Ius species)
shark (all species)
snake mackerel or butterfish (Lepidocybium fla \•ohm1111eum, Ruvellus
prctiosus, Gempy/us serpens)
sturgeon (Acipenser species)
swordfish (Xipfria.1· gladius)
tuna ( Thwrnus species, Euthynnus species, Katsuwonus pelam is)

25/31
TM3

Maximum levels
Foodstuffs ( 1)
(mg/kg wet weight)

3.3.3 Fc•od supplements (' 9 ) 0, 10

TB
3.4 Tin (inorgrmic)

3.4.1 CP.nned foods other than beverages 200

3.4.2 c~nned beverages, including fi-uit juices and vegetable juices iOO (f)
Canned baby foods and processed cereal-based foods for infants and
:J
3.4.3 50
tO
young chi ldren, excluding dried and powdered products (3) (2 9)
{1)
I
3.4.4 c~nned infant formulae and follo,v-on formulae (including infant 50 c
milk and follow-on milk) , excluding dried and powdered products (/) r
... i\13 (') .ot (29) ..., ...,
{1)
0 0
{1)
0.. :::::1
3.4.5 C<nned dietary foods for sre:ial medical pllrposcs (9) (2 9 ) intended 50 0
~p~ci!ically for infat:ts, excluc'ing dried and powdered products
(D
(I)
..., (/)
CD
:J
0 z0 D~
{1) u
Section 4: 3-monochlorot>ropone-1,2-diol (J-MCPD) 0 '<
N
:J vJ m
Foodstuff., (1)
Maximum le vels
()lg/kg)
'"< 0J
0
0
-o 0
-
0
0
0 (f)
,......
4.1 Hydrolysed vegetable pro tein (1°) 20 ~
'< :J
:J -. r~ '
4.2 Soy sauce (3°) 20 (Q 0 {).'
w \,.[
w 0.. c~
:::::1 CD
Sec! inn 5: Dioxins and PCBs ( 11 )
0.. 0.. ~£'
:::J
ro N
Maximum icvcl.;; .-+ 0 C·
~ --'- fA
-J
Foodstuffs
Sum of diox ins (WHO-
Sum of dioxins and
dioxin-li 1cc PCB s (\VI IO-
0...,
A"
I
.......I.
1,.
PCDD /F-TEQ) ( 10 )
FCDD/F-PCB-TEQ) (" J
:::::1
.......l.
!
~'
tO 0
5. 1 Meat ?nd meat products (excluding edihle offal) of
the \'o l'owing an imals (r.)

- bo 'line animals and sheep 3,0 pg/g fat (1 3) 4,5 pg/g fat (1 3)
-o
...,
0
:::r
Ul
l
- poultry 2,0 pg/g fat (33 ) 4 ,0 pg/g fat (3 3) rr
,......
- pij;S 1,0 pg/g fat (ll) 1.5 pg/g fat (ll) ro
0..
5.2 Liver of terrestrial animals referred to in 5.1 ("), and 6,0 pg/g fat el3 12,0 pg/g fat (33)
derived products thereof

5.3 Muscle meat of !ish and fishery products and 4,0 pg/g wet weight l:;, O pg/g wet weight
products thereof, excluding eel (2 5) ... i\12 (") <Ill .
The maximum level applies to crustaceans,
excluding the brown meat of crab and excluding
head and thorax meat of lobster and similar large
crustaceans (Nephropidae and Palinuridae)

5.4 Muscle meal of eel (A11guilla anguilla) and products 4,0 pg/g wet weight 12,0 pg/g wet weight
thereo f

5.5 Raw IJlilk (6 ) and daity products (''), including 3,0 pg/g fat (1 1) 6,0 pg/g fa t (' 1)
butterfat

5.6 Hen eg.gs and egg products (") 3.0 pg/g fat (33 ) 6,0 pg/g fat (3 3 )

26/3 1
TB

Maxi 'lmm levels

Food;tufls Sum of dioxins 2nd

Sum of rlioxins (WHO-
diox in- li ke PCBs (WHO-
PCDD/F-TEQ) ( 10 )
PCDD/F-PCB -TEQ; (")

5.7 Fat of the followi ng anima ls:

- bC'vinc animals and sheep 3,0 pg/g fat 4.5 pg/g fat

- poultry 2 ,0 pg/g fat 4,0 pg/g fa t

- pigs I ,0 pg/g fat 1,5 pg/g fat (/)

5.g
:J
M ixed a nimal fats 2,0 pg/g fat 3,0 pg/g fa t tO
- - --
5.9 V egetable o ils and fats 0,75 pg/g fat l ,5 pg/g fat {'()
I
c
5. 10 Marine oils (fish body oi l, fish liver oil and o ils of 2,0 pg/g fa t 1o,o !Jglg ta t (J)
r
oth er marine organism s intended for hu man {'()
consumptio n) 0
"""' """" (j)
0
Q.. :::;
T M2 0 {'() (J)
('[)
:::1 """' ro
5. 11 Fish liver and derived produc ts thereof with the
exception of marine o ils referred to in po int 5. 10
- 25,0 pg/g wet
weigl~ t ( 32 )
(1 8)
(')
m
z0 Q..
v
TB 0 '<
::J N
Sectio11 6: Polycyclic aromatic hydmcarbonv 0.) m
'< 0.)
.......... 0
(/)
Maximum levels
(') 0
Foodstufts 0 0 r+ ·
(pglkg wtt weight) u :;E 0
'< :::1
:::J
..(:'
6.1 Btnzo(a )pyrene (3l) (Q 0 ~:
w ~-
6. 1. 1 Oils and fats (excl ud ing cocoa butte r) intended fo r d irect hum an 2,0
w Q..
:::::1 (j)

6. 1.2
co 1sumption or use as an ingredient in foods

Smoked meats and fmoked meat products

I

5,0
Q.. Q..
::::;
(j) N
r··
l.}

..-+ 0 (;-
6.1.3 Mu scle meat of smoked fis h and smoked fishe ry products ( 25 ) (' 6 ) , 5,1) :rE ~

-..J
[i\
0 \.
excluding bivalve mo lluscs. Th e m ax imum levd appl ies to smoke d
crus taceans, excludin g the brown meat of crab and excluding he~d """'
A" ~
I
f....
........ ~ --
a n•I thorax meat of lo bster and simil ar large crustaceans (Nephrop idae :J I
ami Palinuridae) (.Q 0

6. 1.4 M uscle m eat of fish (' 4 ) (2 5), oth~ r th an smoked fish :i.,O
""0
"""'
0
::;:)
(J'J
1
6.1.5 C rJstaceans, cephalo pods , otl, er ti1an smoked (' 6 ). T he max imu m level
app lies to crustaceans, excludi ng th e brown m eat of crab and exc ludin g
5,0
rr
;:::;.·
he~d and th orax m eat of l o bs t ~r and similar large crus tacea ns ro
U'{?phropidae and Pali11uridae) Q..

6. 1.6 IJi-.·alve moll uscs Cr.) 10,0

6. 1.7 Processed cereal-based foods and baby foods for infa nts and you ng 1,0
ch ildren (l) (2 9 )

6.1.8 [nfa nt fo rmu lae and fo llow-on fomlU lae, includ ing infa nt milk and I ,0
fo llow-on mi lk ... 1\13 (~) ~ (29)

6. 1.9 Dietary foods for special med ical purposes (9) (29 ) intended spec ifica lly 1,0
fo r in fants

( 1) As regards fhtits, vegetab les and cerea ls, rcfCrence is made to the foodstuffs listed in the relevant categ01y as defined in
Reg ulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum res idue
levels of pesticides in or on food and feed of plant and an ima l origi n and amending Council Directive 91 /414/EEC
(OJ L 70, 16.3.2005 , p. I) as l"'t amen ded by Regulation (EC) No t n/2006 (OJ L 29, 2.2.2006, p. 3). This means,

27/31
TB
litter alia , t.: at buckwl1cat (Fagnpyn t'1l sr) is included in 'cereals' and buckwheat products are included in ·cereal
products'. """'3 Tree nuts are n ·>t cov"ed by th e maximum levCI fo r fmit. -<I
(' ) Tho max inum leve ls do r ot appl;· for frc>h srin•·.:h to be suJ!ected to process in g and w hich is direc tl y t··o usporieJ in bu l'<
fro!11 field to processing plant.
(') Foodstuff< listed in thi s category as defined in Co mmission Directive 96/5/ EC of 16 Fel;mary 1996 on processed cereal-
based foods 'and baby foods for infan ts and you ng childre n (O J L 49, 2 ~.2. 19 96. p . 17) as last ame nded oy D irective
2003 / 13/EC (OJ l 41 , 14.2.2003 , p. 33).
(') The max imu n level refe rs to the r roc!ucts ready •o use (n1 arketed as such or afler recori stitution as instructed by the
manufacturer.).
(' ) .,. ~ The rraximum levels re fer to the edible pact of groundmrts (pea nu ts) and tree nu ts. If groundnuts (peanu ts) a nd tree
nuts 'in sl,cll' arc analysed, it is ao;sumcd when calculating the aflatoxin content all the contaminati0n is on lhe edible pall ,
except in ·th e case of Brazi l nuts. -<I
('') Foods tu ffs listed in thi s category as de frnerl in Regulation (EC) No 853/21)04 of the Europea n Parlia men t and of the
Cou ncil of 21 Apri l 2001 lay in g d'own spec ific hygi ene rules for food of anim al orig in (O J l 2 26, 25.6.20114, p. 22).
(/)
(') The maxi mum level re fers to the dry matter. The dry matter rs determined in accordance with Regulation iEC)
No 40 I /2006 . :::::;
'" M3 (') Foodst.tffs listed in th is category as defined in Co m mission Di rect ive 2006/1 4! / EC (OJ L 401 , 30. 12 .2006, p. l) . ..C (.Q
(') Foodstuffs li ~ted in thi s category as defi ned in Commission D-irecti ve 1999/2 1/ EC of 25 March 1999 o n di e tary foods tor
special medical purposes (OJ L Yl, 7.4. 1999 , p. 29).
ro!
( 10 ) The max imu1~1 level reh:rs in th e case o f m ilk and m ilk produc ts, to the products ready for use (marketed as such or c
ro 0 r()
reconstilllted as instructed by the .manufacturer) and in the case of products ot her than mil k and milk products, to the dry (J)
matter. The c' ry matter is determined in accordance with Regulation (EC) No 401 /2006.
--'"!
( 11 ) Foodstuffs lir ted in this category as defi ned in Co un c il Regu latio n (EC) N o 1493/1999 of 17 May 1999 on th e CO P1mon
organisati0n of the marke t in w ine (O J L 179, 14 . 7. 1999, p. I) as last amended by the Pro toco l co ncerni ng th e condi,io ns and
ro """"\
0.. :::::;
arrangements for admission of the Republic of Bulgari a and Romania to the Euro pean Union (OJ L 157, 21 .6.2005 , p . 29) . 0 {1) (J)
( 12 ) The maximum level applies to pro~ucts produced fro nt th e 2005 harvest onwards. (D ....., (D
:::::;
( 11 ) Foodsnrft:s li sted in thi s category as defined in Council Regulation (EEC) N o 1601 /9 1 of 10 June 19? 1 laying dc•wn general
mles on the definition , description and presentation of aromatised wines, aromatised wine-based drinks a:1d arom~tised 0
m
z0 0..
w ine-produ ct cock tails (OJ L 149; 14.6.199 1, p. I ) as las t amend ed by the Protocol co ncern in g th e cond itions an d u
arrangemer,ts for admission of the Rcpl.!blic of Bulgaria and Romani a to the Europec.in Union . The maximurn le vel fur
0 '<
OTA appl icable to these beverages is fi.mction of tl-:e proportion of wine ancUor grape mu ~ t present in t!1e fi nished product. :::::; N m
( 1·• ) Foodstufls listed in th is catego ry as defined in Counc il Directi ve 200!/ 112/ EC of20 Dece mber 2001 rel ating to fruit juices (....)
and certai n si mil ar prod ucts inte nded for hur.1an consumption (OJ L I 0, !2. 1.2002, p . 58). (....)
---~
0
(" ) Foodstul'fs lis•ed in thi s cate gory as defi oed in Co unc il Regul ation (EEC) No ! 576/89 of29 1\fay 1989 lay in g down general ())
nrlcs on the •lefinition, descriptio a and prescr>tation of sp irit drinks (OJ L 160, 12 .6. 1989, p. I), as last emended by th e 0 0
Protoco l conl'eming th e co ndi tions and amtngements for ad mi ssion of the R epubli c o f l3ul gar ia and Roman ia to th e 0 0 ..-+
'"0 0
'< ~
Europ ean U ni on.
(") Infants an<l young children as delined in Directive 91 /321/EEC and Directive 96/5/EC. :::::; ·J~··
( 17 ) For the purp0se of th e application of maximum levels for deoxynivalenol, zearalenone, T -2 and HT-2 toxin established in :::::;
points 2.4, 2.5 and 2.7 rice is not i·1duded in 'cereals ' and rice products ::trc not included in 'cere(!\ proctucts '. (.Q h'.'
w v.·
0

r,
('·') The maximum leve l applies to un processed cerea ls placed on th e ma rke t for first-stage processing. ' First-stage proce.; si ng'
shall mean any physical Qr thcrm a l ·treatm~nt , otl"-.er than drying, of or on th e grain . C leaning, sorting and drying procedu res ru 0.. c~
are not considered to be 'first~s t agc processi ng' insofar no physical action is exerted on the grain kemel itself and the ::::! ro
whole grain n!mai ns int::~ct after cleaning and smting. In integr;tted production ilnd processi ng systems. til e maximum level 0.. 0..
appli es to tile unprocessed cerea ls in ca!:e t.J l'?Y are intended tOr tit st-stage process in g. ::::!
(1 9) The max irlttnl \evd applies to Cereal s harvested and taken over, as from the 2005/06 market in g year. 111 accordance with
Commissicm '<.cgu lat ion (EC) Nn 824/ 2000 o f 19 Apri l 2GOO es tab lishin g procedures lor the taking-ove r o f ce rea l.; by
ro N0
,........ L'·
intcrventio•1 rgencies and lay ing d0\VII meth oc:s of a'lalysis for determining the quality of cereals (OJ L lOU, 20 .4 .2000, ~ ---11. fA
p. 31), as las• amended by Regulatio n ([C) No 1'168/2005 (OJ L 174, 7.7.2005, p. 65).
0....., -...!
! ~L
1ft> Ml (" 1) t>la~ i nlll m level sha ll apply from l October 2007. ~ ~
'?'\
... MI ::::!
.....J..
I
{;'·
(.Q 0
1
('') Pasta (dry) tnans pasta wi th a water co ntent of approximately 12 %.
(ll) Max imum leve l shall appl y from I October 2007 . ..,....., U1
(") rish li sted in this category as deti r·e<l in category (a ), w ith the excl usio n o f fi sh li ve r falling under code CN 0302 70 00. of
the list in An ic le I o f Co un c il Regulation (EC) No I 04/2000 (0J L ! 7, 2 1 1.2000, I'· 22) as last ame"''cd by th e Act 0'
concerning ti-c co nditions of acc\:ssion of the Czech P.cpublic, the Republic of Estoni1 ~ the Republic of Cypm:-;, the =::;
Republic of latv ia, the Republic of Li thu a nia, the Republi c o f Hun gary, the Rep ubli c of Malta, the Republ ic o r
Poland, th e llepublic of S lovenia and th e S l ova~ Republi c and the adjustments to the Treati es on which the European u
Uni o n is founded (OJ L 236, 23.9.2003 , p . 33). In case of dri ed, d ilu ted , processed an d/or co mr:o nnd loods tu i1S Articl e 2 •-+
(I) and 2(2) apply . m
("J Where fish are intended to be ea ten w hol e. the maxrmum level shall appl y to the whole fis h .
0..
(''•) Foodst uffs fa ' lin g within ca tegory (c) and (I) of th e list in Article l of Regu lat ion (EC) No I 04/2000 , as appropriate
(species as listed in the re levant entry). In case of dried, diluted, processed and/or co mpound foodstulls Article 2( I) and 2
(2) apply.
(" ) T he maximum level appl ies after wash in g of the fmit or vegetab les and se parati ng th e edi ble pa11.
('') The maximum leve l applies to products produced ti·om the 200 I thrit harvest onwards .
("J The maximum level refers to the pr oduct as sold. 1
(l'') The maximum level is given tOr the liquid product contai ning 40 % dry matter, corresponding to a maximu m level of 50
fig/kg in the dry matter. The level needs to be adj n;ted propo rti on ally according to the dry matter co nten t of the products.
(-") Dioxins (sum o f pol yc hlo rinated dibe nzo-para-d ioxins (PCDDs) and po lych lorin ated d ibenzo iUrans (PC D Fs), expressed as
Wo rld Health O rgan isation (\Vll0) toxic equivalent us in g the W HO-toxic eq uivalency fac to rs (WHO-TE Fs)) and sum of
d ioxins and dioxi n-li ke PC I3s (sum of PC DDs, PC DFs and polychlorinaterl bipheny ls (PCBs), expressed as WHO toxic
eq uivalent usi ng the Wl-10-TE'Fs) . \VHO-TEFs lor human ris k assess ment based on the co nclusions or the WHO meeti ng
in Stock ho lm . Sweden , 15 to I ~ June 1997 (Van den Berg ct al. , ( 199X) To xic Equivalency Factors (Tf:Fs) lo r PC As,
PCDDs. PCDFs for Humans an d for Wi ldlife. Environ me ntal Health Pe rspectives, I 06 ( !2), 775).

28/3 1
TB

Congener TIF value Congener TEF val\le

Dihen:w-p dioxins (rCDD.•) Dioxin-like PCBs: Non-ortho PCBs

2,3,7,8-TC[ D I + Mono-ortho PCBs
1,2, 3,7 ,3-PrCDD I Non-ortlto PCBs
1.2,3,4,7,8-HxCDD 0,1 0,0001
PCB 77
1.2,3,6.7,8-' L'CDD 0,1
PCB 81 0.0001
1.2,3,7.~,9-HxCDD 0,1
1.2 ,3 ,4,6,7 ,8-HpCDD 0,01 PCB 126 0,1
OCDD 0,000 1 PCB 169 0,0 1

Dibenzoftc-ans (PCDFs) JYfono-ortho PCBs

2.3,7,8-:·cr:.F 0.1 PCB 105 0,0001
(f)
1,2 ,3,7,8-PeCDF 0.05 :.::J
PCB 114 0.0005
2.3,4,7,8-PrCDF 0,5 (Q
1.2.3.4.7,8-HxCDF 0,1 PCB 1 18 0,0001
0,1 PCB 123 0,0001
fi)
1.2,3,6,7,8-HxCDF l
1,2,3,7,8,9-lhCDF 0.1 PCB 15 6 0,0005 c
2,3,+,6,7,8-:hCDF
I, 2,3,4,6 , 7.~-HpCDF
1.2,3,4,7,8,9-HpCDF
OCDF
0,1
0,01
0,01
O.OOOi
PCB 157
PCB 16 7
PCB 189
0,0005
0,00001
0,000 1
..ro 0c.. ro
(j)

"""'I
r
0
:.::J
(")
(D (j)
Abbmiations used: T "' tetr.:~; 'Pe' "' p.:nta: 1U:' :a l:e:u: 1ip' "' hepta: '0' = octa: 'COD' "' chlorodiben7.odioxin; 'COF = chkn-odibenzofu,an: 'ClS' "'
(D ...., (D
::J
c.il lorobip;lcnrt
0 z0 c..
(D rr
( 31 )UppcrbounJ conccntratit'ns: Uppcrbound concentrations arc calculated on the assumrtion that all the values 1Jf the different 0 '<
N
congent.:rs bduw the limit l'f quantification arc cquetl to the limit of quantification .
(" ) The max ir.mn level is not ap plicab le for foods containing < I % fat.
::J
w m
_. M2 (") Fm>dS'.ttff.s listed in this catcgot)' as defined in cat•:gorics l,a), (b), (c). (e) and (I) of tho list in Atlicic I of Rcgt•lat ion
(..0 0
(EC) lio 104/2000, with lite exc:usion of fish liver refmed to in point 5. 11. <!I
(J S) Bcnzo(a)p~Tcnc, for which maximum levels arc listct.l. is used as a marker for the occurrence ami effect of carcinogenic
0 0---- (f)
0 0 ...-+
polycyclic arnmatic hydrm:arbons. The~e mea.';;;ures trerefOr..: rrovidt! full hannonisation on r-oiycyc:ic aromatic hydro-
'TI 0
carbons in the listed foods acro.; s tbe Member States. ~
'< :J !>,;
("') Foodstuff.~ listed in this catego•y as defined in categories (b), (c), and (f) of the li st in Atticle I of Regulation (EC)
::J ·.L
No I 04/2000 . 0
~ MJ (H) Th(! exemption arplics only for maize for whi·:h it is ':vit.fcnt e.g. through labelling, dcstinatio~l , tha~ it is intended (Q \{:
w \.!'
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 ES

ES: 713G /2010

l\11.)\IMUlVI LEVELS FOR CERTi~IN

res: 67.020

Arab Republic of Egypt

Egyptian Organization for Standardization and Quality