Pyriproxyfen

§ 180.510 Pyriproxyfen; tolerances for residues. (a) General. (1) Tolerances are established for residues of pyriproxyfen, including its metabolites and degradates, in or on the commodities in the following table. Compliance with the tolerance levels specified is determined by measuring only pyriproxyfen, 2-[1-methyl-2-(4-phenoxyphenoxy) ethoxy]pyridine, in or on the commodity. Table 1 to Paragraph ( a )(1) Commodity Parts per million Acerola 0.10 Almond, hulls 2.0 Animal feed, nongrass, group 18, forage 0.70 Animal feed, nongrass, group 18, hay 1.1 Animal feed, nongrass, group 18, seed 2.0 Apple, wet pomace 0.8 Artichoke, globe 2.0 Asparagus 2.0 Atemoya 0.20 Avocado 1.0 Banana 0.20 Beet, sugar, dried pulp 3.0 Berry, low growing, except strawberry, subgroup 13-07H 1.0 Biriba 0.20 Brassica, head and stem, subgroup 5A 0.70 Brassica, leafy greens, subgroup 5B 2.0 Bushberry subgroup 13-07B 1.0 Cacao bean, dried 0.02 Caneberry subgroup 13-07A 1.0 Canistel 1.0 Canola, seed 0.20 Cherimoya 0.20 Citrus, oil 20 Citrus, dried pulp 2.0 Coffee, instant 0.10 Coffee, green bean 0.02 Cotton, gin byproducts 2.0 Cotton, undelinted seed 0.05 Custard apple 0.20 Date 0.30 Egg 0.1 Feijoa 0.10 Fig 0.30 Fig, dried fruit 1.0 Fruit, citrus, group 10-10 0.50 Fruit, pome, group 11-10 0.20 Fruit, small, vine climbing, except grape, subgroup 13-07E 0.35 Fruit, stone, group 12 1.0 Grain, cereal, group 15 1.1 Grain, cereal, forage, fodder and straw, group 16 1.1 Grape 2.5 Grass, forage, fodder, and hay, group 17, forage 0.70 Grass, forage, fodder, and hay, group 17, hay 1.1 Guava 0.10 Herb subgroup 19A 100 Ilama 0.20 Jaboticaba 0.10 Lychee 0.30 Mango 1.0 Nut, tree, group 14 0.02 Olive 1.0 Olive, oil 2.0 Papaya 1.0 Passionfruit 0.10 Pawpaw 1.0 Peanut 0.20 Pineapple 0.30 Pineapple, process residue 1.1 Pistachio 0.02 Pomegranate 0.20 Potato, chips 0.75 Potato, granules/flakes 0.75 Potato, wet peel 0.75 Poultry, fat 0.1 Poultry, meat 0.1 Poultry, meat byproducts 0.1 Pulasan 0.30 Rambutan 0.30 Rice, hulls 5.5 Safflower, seed 0.20 Sapodilla 1.0 Sapote, black 1.0 Sapote, mamey 1.0 Sapote, white 0.30 Sesame, seed 0.02 Soursop 0.20 Spanish lime 0.30 Star apple 1.0 Starfruit 0.10 Strawberry 0.30 Sugar apple 0.20 Sugarcane 1.1 Tea 15 Vegetable, bulb, group 3-07 0.70 Vegetable, cucurbit, group 9 0.10 Vegetable, foliage of legume, group 7 2.0 Vegetable, fruiting, group 8-10 0.80 Vegetable, leafy, except Brassica, group 4 3.0 Vegetable, leaves of root and tuber, group 2 2.0 Vegetable, legume, group 6 0.20 Vegetable, root and tuber, group 1 0.15 Walnut 0.02 Watercress 2.0 Wax jambu 0.10 (2) A tolerance of 0.10 parts per million is established for all food commodities as a result of the proposed use of NYLAR in food handling establishments where food and food products are held, prepared, processed or served. Application is limited to space, general surface, spot, and/or crack and crevice treatment in food handling establishments where food and food products are held, processed, prepared and served. Space and general surface application may be used only when the facility is not in operation provided exposed food is covered or removed from the area being treated prior to application. Spot, and/or crack and crevice treatment may be used while the facility is in operation provided exposed food is covered or removed from the area being treated prior to application. Food contact surfaces should be thoroughly washed with an effective cleaning compound and rinced with potable water after use of the product. To assure safe use of this additive, its label and labeling shall conform to that registered with the U.S. Environmental Protection Agency, and shall be used in accordance with such label and labeling. (b) Section 18 emergency exemptions. [Reserved] (c) Tolerances with regional registrations. [Reserved] (d) Indirect or inadvertent residues. [Reserved] [64 FR 10233, Mar. 3, 1999] Editorial Note: For Federal Register citations affecting § 180.510, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at www.govinfo.gov.