ANNEX IISupplementary provisions
ANNEX II MAXIMUM PERMITTED LEVELS OF RADIOACTIVE CONTAMINATION OF MINOR FOOD 1. List of minor food CN code Description 0703 20 00 Garlic (fresh or chilled)) 0709 59 50 Truffles (fresh or chilled) 0709 99 40 Capers (fresh or chilled) 0711 90 70 Capers (provisionally preserved, but unsuitable in that state for immediate consumption) ex 0712 39 00 Truffles (dried, whole, cut, sliced, broken or in powder, but not further prepared) 0714 Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith 0814 00 00 Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions 0903 00 00 Maté 0904 Pepper of the genus Piper ; dried or crushed or ground fruit of the genus Capsicum or of the genus Pimenta 0905 00 00 Vanilla 0906 Cinnamon and cinnamon-tree flowers 0907 00 00 Cloves (whole fruit, cloves and stems) 0908 Nutmeg, mace and cardamoms 0909 Seeds of anise, badian, fennel, coriander, cumin or caraway; juniper berries 0910 Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices 1106 20 Flour, meal and powder of sago or of roots or tubers of heading 0714 1108 14 00 Manioc (cassava) starch 1210 Hop cones, fresh or dried, whether or not ground, powdered or in the form of pellets; lupulin 1211 Plants and parts of plants (including seeds and fruits), of a kind used primarily in perfumery, in pharmacy or for insecticidal, fungicidal or similar purposes, fresh or dried, whether or not cut, crushed or powdered, except plants or parts of plants used for food production 1301 Lac; natural gums, resins, gum-resins and oleoresins (for example, balsams) 1302 Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products 1504 Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified 1604 31 00 Caviar 1604 32 00 Caviar substitutes 1801 00 00 Cocoa beans, whole or broken, raw or roasted 1802 00 00 Cocoa shells, husks, skins and other cocoa waste 1803 Cocoa paste, whether or not defatted 2003 90 10 Truffles (prepared or preserved otherwise than by vinegar or acetic acid) 2006 00 Vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised) 2102 Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002 ); prepared baking powders 2936 Provitamins and vitamins, natural or reproduced by synthesis (including natural concentrates), derivatives thereof used primarily as vitamins, and intermixtures of the foregoing, whether or not in any solvent 3301 Essential oils (terpeneless or not), including concretes and absolutes; resinoids; extracted oleoresins; concentrates of essential oils in fats, in fixed oils, in waxes or the like, obtained by enfleurage or maceration; terpenic by-products of the deterpenation of essential oils; aqueous distillates and aqueous solutions of essential oils 2. The maximum permitted levels to be applied to the minor food as listed in point 1 shall not exceed the following: Isotope group Bq/kg Sum of isotopes of strontium, notably Sr-90 7 500 Sum of isotopes of iodine, notably I-131 20 000 Sum of alpha-emitting isotopes of plutonium and transplutonium elements, notably Pu-239 and Am-241 800 Sum of all other nuclides of half-life greater than 10 days, notably Cs-134 and Cs-137 ( 1 ) 12 500 ( 1 ) Carbon-14, tritium and potassium-40 are not included in this group.