The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000 No. 22

SCHEDULE 2

PART 1

Group to which food belongs	Groups include the following products	Aldrin & Dieldrin	2-Aminobutane	Azinphos-methyl	Bitertanol	Captan	Carbaryl	Carbendazim	Carbophenothion	Chlordane	Chlorfenvinphos	Chloro benzilate	Diazinon	Dichloro fluanid	Dichlorvos	Dicofol	Diflubenzuron	Dimethipin	Dimethoate	Endo sulfan	Ethion	Fenitrothion	Fluazifop	Flurochloridone	Haloxyfop	Hexachloro cyclohexane (HCH) γ	Inorganic bromide	Ioxynil	Malathion	Mercury compounds	Metalaxyl	Mevinphos	Omethoate	Parathion	Parathion-methyl	Phosalone	Quintozene	Tecnazene	Thiabendazole	Triazophos	Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
	Grapefuit	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Lemons	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Limes	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Mandarins (inc clementines & similar hybrids)	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Oranges	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Pomelos	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
	Others	0.05	5	2		0.1	7		2	0.02*	1	1		5	0.1		1		2		2	2				1	30		2		5	0.2	1	1	0.2	1
(ii) TREE NUTS (shelled or unshelled)
	Almonds
	Brazil nuts
	Cashew nuts
	Chesnuts
	Coconuts
	Hazelnuts
	Macadamia nuts
	Pecans
	Pine nuts
	Pistachios
	Walnuts
	Others
(iii) POME FRUIT
	Apples	0.05		1	1	3	5		1	0.02*	0.05			5	0.1		1		1		0.5	0.5			0.05*	1	20		0.5	0.02		0.2	0.2			2
	Pears	0.05		1	1	3	5		1	0.02*	0.05			5	0.1		1		1		0.5	0.5			0.05*	1	20		0.5	0.02		0.2	0.2			2
	Quinces	0.05		1	1	3	5		1	0.02*	0.05			5	0.1		1		1		0.5	0.5			0.05*	1	20		0.5	0.02		0.2	0.2			2
	Others	0.05		1	1	3	5		1	0.02*	0.05			5	0.1		1		1		0.5	0.5			0.05*	1	20		0.5	0.02		0.2	0.2			2
(iv) STONE FRUIT
	Apricots	0.05		4	1	2	10		1	0.02*	0.05			5	0.1	5			2		0.5	0.5				1	20		0.5			0.2	1			2
	Cherries
	Peaches (inc nectarines and similar hybrids)	0.05		4	1	2	10		1	0.02*	0.05			5	0.1	5			2		0.5	0.5				1	20		0.5			0.5	1			2
	Plums	0.05		1	1	2	10		1	0.02*	0.05			5	0.1	5	1		2		0.5	0.5				1	20		0.5			0.5	1			1
	Others
(v) BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.05		2		3	5			0.02*	0.05			15	0.1				1		0.5	0.5				0.5	20		0.5			0.1	1			1
	Wine grapes	0.05		2		3	5			0.02*	0.05			15	0.1				1		0.5	0.5				0.5	20		0.5			0.1	1			1
	(b) Strawberries (other than wild)	0.05		1		3	7	5		0.02*	0.05			10	0.1				1	2	0.1	0.5				3	30		0.5			0.1	1			1
	(c) Cane Fruit (other than wild)
	Blackberries	0.05		1		3	10			0.02*	0.05			15	0.1				1	2	0.1	0.5				3	20		0.5			0.1	1			1
	Loganberries	0.05		1		3	10			0.02*	0.05			15	0.1				1		0.1	0.5				3	20		0.5			0.1	1			1
	Raspberries	0.05		1		3	10	5		0.02*	0.05			15	0.1				1		0.1	0.5				3	20		0.5			0.1	1			1
	Others	0.05		1		3	10			0.02*	0.05			15	0.1				1		0.1	0.5				3	20		0.5			0.1	1			1
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05		1		3	10			0.02*	0.05			15	0.1				2		0.1	0.5				3	20		0.5			0.1	1			1
	Cranberries	0.05		1		3	10			0.02*	0.05			15	0.1				2		0.1	0.5				3	20		0.5			0.1	1			1
	Currants (red, black & white)	0.05		1		3	10			0.02*	0.05			15	0.1	5			2	2	0.1	0.5				3	20		0.5			0.1	1			1
	Gooseberries	0.05		1		3	10			0.02*	0.05			15	0.1				2	2	0.1	0.5				3	20		0.5			0.1	1			1
	Others	0.05		1		3	10			0.02*	0.05			15	0.1				2		0.1	0.5				3	20		0.5			0.1	1			1
	(e) Wild berries & wild fruit
(vi) MISCELLANEOUS FRUIT
	Avocados
	Bananas	0.05		1	0.5	0.1	5			0.02*	0.05			5	0.1				1		0.1	0.5				1	20		0.5				0.2			1	1
	Dates
	Figs
	Kiwi fruit
	Kumquats
	Litchis
	Mangoes
	Olives
	Passion fruit
	Pineapples
	Pomegranates
	Others
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
	Beetroot
	Carrots	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		0.2			0.5	0.02		0.1	0.2			0.1
	Celeriac
	Horseradish	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		0.2			0.5	0.02		0.1	0.2			0.1
	Jerusalem artichokes
	Parsnips	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		0.2			0.5	0.02		0.1	0.2			0.1
	Parsley root	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		0.2			0.5	0.02		0.1	0.2			0.1
	Radishes
	Salsify	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		0.2			0.5	0.02		0.1	0.2			0.1
	Sweet potatoes
	Swedes	0.05		0.5		0.1	2			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		1			0.5	0.02		0.1	2			0.1
	Turnips	0.05		0.5		0.1	1			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		1			0.5	0.02		0.1	0.2			0.1
	Yams
	Others
(ii) BULB VEGETABLES
	Garlic	0.05		0.5		0.1	1			0.02*	0.5			5	0.5	5			1		0.1	0.5		0.01*		1		0.1	3	0.02		0.1	0.1			1				0.05*
	Onions	0.05		0.5		0.1	1			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		1		0.1	3	0.02		0.1	0.1			1				0.05*
	Shallots	0.05		0.5		0.1	1			0.02*	0.5			5	0.5				1		0.1	0.5		0.01*		1		0.1	3	0.02		0.1	0.1			1				0.05*
	Spring Onions
	Others
(iii) FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.05		0.5		3	5			0.02*	0.1			5	0.5		1		1		0.1	0.5				2	75		3	0.02		0.1	1			1	0.1
	Peppers	0.05		0.5		3	5			0.02*	0.1			5	0.5		1		1		0.1	0.5				2	75		3	0.02		0.1	1			1	0.1
	Aubergines	0.05		0.5		3	5			0.02*	0.1			5	0.5		1		1		0.1	0.5				2	75		3	0.02		0.1	1			1	0.1
	Others	0.05		0.5		3	5			0.02*	0.1			5	0.5		1		1		0.1	0.5				2	75		3	0.02		0.1	1			1	0.1
	(b) Cucurbits-edible peel
	Cucumbers	0.05		0.5		0.1	3			0.02*	0.1			5	0.5				2		0.1	0.5				1	50		3	0.02		0.1	0.2			1
	Gherkins	0.05		0.5		0.1	3			0.02*	0.1			5	0.5				2		0.1	0.5				1	50		3	0.02		0.1	0.2			1
	Courgettes	0.05		0.5		0.1	3			0.02*	0.1			5	0.5				2		0.1	0.5				1	50		3	0.02		0.1	0.2			1
	Others	0.05		0.5		0.1	3			0.02*	0.1			5	0.5				2		0.1	0.5				1	50		3	0.02		0.1	0.2			1
	(c) Cucurbits-inedible peel
	Melons
	Squashes
	Watermelons
	Others
	(d) Sweet corn
(iv) BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli
	Cauliflower	0.05		0.5		0.1	1		0.5	0.02*	0.1			5	0.5				2		0.1	0.5				2			3	0.02		0.1	0.2			1	0.02
	Others
	(b) Head Brassicas
	Brussels sprouts	0.05		1		0.1	1		0.5	0.02*	0.1			5	0.5		1		2		0.1	0.5				2			3	0.02		0.1	0.2			1				0.1
	Head cabbage	0.05		0.5		0.1	5			0.02*	0.1			5	0.5		1		2		0.1	0.5				2	100		3	0.02		0.1	0.2			1	0.02			0.1
	Others
	(c) Leafy Brassicas
	Chinese cabbage
	Kale
	Others
	(d) Kohlrabi
(v) LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress
	Lamb’s lettuce
	Lettuce	0.05		0.5		2	10			0.02*	0.1			10	1				2		0.1	0.5				2			3	0.02		0.5	0.2			1	3	2
	Scarole
	Others
	(b) Spinach & similar
	Beet leaves (chard)
	(c) Watercress
	(d) Witloof
	(e) Herbs
	Chervil
	Chives
	Parsley
	Celery leaves
	Others
(vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.5		0.5		2	5			0.02*	0.1			5	0.5				2		0.1	0.5				1			3			0.1	0.2			1	0.01
	Beans (without pods)
	Peas (with pods)	0.5		0.5		2	5			0.02*	0.1			5	0.5				1		0.1	0.5				0.1			3			0.1	0.2			1
	Peas (without pods)
	Others
(vii) STEM VEGETABLES
	Asparagus
	Cardoons
	Celery	0.5		2		0.1	3			0.02*	0.5				0.5				1		0.1	0.5				1	300		3	0.02		0.1	0.2			1					5
	Fennel
	Globe artichokes
	Leeks	0.5		0.5		2	1			0.02*	0.1			5	0.5				1		0.1	0.5				1			3	0.02		0.1	2			1
	Rhubarb	0.5		2		0.1	3			0.02*	0.5				0.5				1		0.1	0.5				1			3	0.02		0.1	0.2			1
	Others
(viii) FUNGI
	(a) Cultivated mushrooms	0.05				0.1	1			0.02*	0.05				0.5	5	0.1		1		0.1	0.5				1			3	0.02		0.1	0.2			1
	(b) Wild mushrooms
3. PULSES
	Beans
	Lentils
	Peas
	Others
4. OILSEEDS
	Linseed
	Peanuts
	Poppy seed
	Sesame seed
	Sunflower seed
	Rape seed
	Soya bean
	Mustard seed
	Cotton seed
	Others
5. POTATOES
	Early Potatoes	0.05		0.2		0.1	0.2			0.02*	0.5		0.5	0.1	0.5			0.1*	0.05	0.2		0.05*	0.1	0.01*		0.05*			0.5	0.02		0.1	0.05			0.1*	0.2		5	0.05*
	Ware Potatoes	0.05	1	0.2		0.1	0.2			0.02*	0.5		0.5	0.1	0.5			0.1*	0.05	0.2		0.05*	0.1	0.01*		0.05*			0.5	0.02		0.1	0.05			0.1*	0.2			0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
7. HOPS (dried)
	including hop pellets & unconcentrated powder

Group to which food belongs	Groups include the following products	Chlorfenvinphos	Diazinon	Dichlorvos	Diflubenzuron	Etrimfos	Fenitrothion	Mercury compounds	Methacrifos
8. CEREALS
	Wheat					5	5	0.02	5
	Rye					5	5	0.02	5
	Barley					5	5	0.02	5
	Oats					5	5	0.02	5
	Triticale					5	5	0.02	5
	Maize					5	5	0.02	5
	Rice(1)
	Other cereals(2)					5	5	0.02	5
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(3)	0.2	0.7	0.05	0.05*
	Milk(4) & Dairy produce(5)	0.008	0.02	0.02	0.05*
	Eggs(6)			0.05*	0.05*

FOOTNOTES

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

FOOTNOTES:

1.  Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

2.  Other cereals do not include rice.

3.  Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.

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

5.  For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another origin: and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply:

• if the fat content is less than 2% by weight. the MRL is taken as half that set for raw milk and whole cream milk;

• if the content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

6.  Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).