(At Step 3)
| Code no. | Food | ML (MG/KG) | Step | Remarks | |
|---|---|---|---|---|---|
| FC 1 FS 12 FT 26 VA 35 VC 45 | FP 9 FB 18 FI 30 VO 50 VR 75 | Fruit Vegetables except brassica (VB), leafy vegetables (VL), and mushrooms | 0.1 | 3 | |
| VB 40 | Brassica except kale (480) Leafy vegetables (except spinach) | 0.3 | 3 | ||
| VL 53 | |||||
| C 81 VD 70 VP 60 | Cereal products, except bran Pulses Legume vegetables | 0.1 | |||
| MM 97 PM 100 | Meat of cattle, sheep and pig Poultry meat | 0.1 | 3 | ||
| MF 97 PM 111 OC 172 OR 172 | Fats and oils: Fat from meat Fat from poultry Vegetable oils | 0.1 | 3 | 86, milk fat | |
| MO 97 | Edible offal of cattle, pig and poultry | 0.5 | 3 | ||
| ML 107 | Milk1 | 0.02* | 3 | Also secondary (82) milk products (as consumed) | |
| WC 143 IM 151 | Crustaceans Bivalve Molluscs | 2.0 | 3 | ||
| JF 175 | Fruit juices | 0.1 | 3 | Also nectars | |
| FF 269 | Wine | 0.25 | 3 | ||
| LM (unspecified) | Infant formulae | 0.02* | 3 | ||
* Provided appropriate methods of analysis are developed
