The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2001

Scottish Statutory Instruments

2001 No. 221

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2001

Made

8th June 2001

Laid before the Scottish Parliament

11th June 2001

Coming into force

2nd July 2001

The Scottish Ministers, in exercise of the powers conferred by section 2(2) of the European Communities Act 1972(1) and of all other powers enabling them in that behalf, hereby make the following Regulations:

Citation, commencement and extent

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2001 and shall come into force on 2nd July 2001.

(2) These Regulations extend to Scotland only.

Amendment of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000

2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000(2) shall be amended in accordance with this regulation.

(2) In regulation 2(1), for the definition of “the Residue Directives” there shall be substituted–

““the Residue Directives” means Council Directive 86/362/EEC(3) (as amended by Council Directives 88/298/EEC(4), 90/654/EEC(5), 93/57/EEC(6), 94/29/EC(7), 95/39/EC(8), 96/33/EC(9), 97/41/EC(10) and Commission Directives 97/71/EC(11), 98/82/EC(12), 1999/65/EC(13), 1999/71/EC(14), 2000/24(15), 2000/42/EC(16), 2000/48/EC(17), 2000/58/EC(18), 2000/81/EC(19) and 2000/82/EC(20)), together with Council Directive 86/363/EEC(21) (as amended by Council Directives 93/57/EEC, 94/29/EC, 95/39/EC, 96/33/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/71/EC, 2000/24, 2000/42/EC, 2000/58/EC, 2000/81/EC and 2000/82/EC) and Council Directive 90/642/EEC(22) (as amended by Council Directives 93/58/EEC(23), 94/30/EC(24), 95/38/EC(25), 95/61/EC(26), 96/32/EC(27), 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/65/EC, 1999/71/EC, 2000/24, 2000/42/EC, 2000/48/EC, 2000/57/EC(28), 2000/58/EC, 2000/81/EC 2000/82/EC and 2001/35/EC(29))”.

(3) In Schedule 1, at the appropriate place in alphabetical order in column 1, there shall be inserted, together with the corresponding entry in column 2 as follows:–

Column 1	Column 2
Pesticide	Residues
Azinphos-ethyl	Azinphos-ethyl
Chlozolinate	Chlozolinate
Dinoterb	Dinoterb
DNOC	DNOC
Monolinuron	Monolinuron
Propham	Propham
Pyrazophos	Pyrazophos
Spiroxamine	Spiroxamine
Tecnazene	Tecnazene

(4) On 1st July 2003, the entry for the pesticide Tecnazene, in relation to lettuce, shall be omitted from Part 1 of Schedule 2.

(5) In each column of Part 2 of Schedule 2 where the expression “(changing 1st July 2001)” appears at the top, that expression shall be omitted and so shall each entry in italic type to which it refers.

(6) In Part 2 of Schedule 2 there shall be inserted in the appropriate places to preserve the alphabetical ordering from left to right, the maximum permitted levels for residues of the pesticides specified in the Schedule to these Regulations, in relation to the products so specified.

(7) In Part 2 of Schedule 2 the maximum residue levels shall be substituted as follows:–

(a) for mg/kg of chlormequat–

(i) on pears delete “0.05*” and insert “0.5”;

(ii) on both olives (table consumption) and olives (oil extract) delete “0.05*” and insert “0.1*”; and

(iii) on cultivated mushrooms delete “0.05*” and insert “10”;

(b) for mg/kg of chlorothalonil–

(i) on blackberries delete “0.01*” and insert “10”; and

(ii) on bananas delete “2” and insert “0.2”;

(c) for mg/kg of dicofol–

(i) on table grapes delete “0.02*” and insert “2”; and

(ii) on tomatoes delete “0.02*” and insert “1”;

(d) for mg/kg of diphenylamine–

(i) on apples delete “0.05*” and insert “5”; and

(ii) on pears delete “0.05*” and insert “10”; and

(e) for mg/kg of endosulfan on peppers delete “0.05*” and insert “1”.

(8) In the footnotes at the end of Part 2 of Schedule 2 the following shall be added–

“37.   The residue definition for this MRL is: Spiroxamine carboxylic acid expressed as spiroxamine.

38.   Scarole includes broad-leaf endive.

39.   Liver and kidney.”.

ROSS FINNIE

A member of the Scottish Executive

Pentland House,

Edinburgh

8th June 2001

Regulation 2(6)

SCHEDULE

Group to which food belongs	Groups include the following products	Azinphos-ethyl	Chlozolinate Applying from 1 January 2003	Dinoterb	DNOC Applying from 1 July 2002	Monolinuron Applying from 1 July 2002	Propham	Pyrazophos Applying from 1 July 2002	Spiroxamine	Tecnazene Applying from 1 January 2003
1.  Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar nuts
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lemons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Limes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oranges	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomelos	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Brazil nuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cashew nuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chestnuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Coconuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Hazelnuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Macadamia nuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pecans	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pine nuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pistachios	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Walnuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pears	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Quinces	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cherries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Plums	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
	a) Table & wine grapes
	Table grapes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	1	0.05*
	Wine grapes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	1	0.05*
	b) Strawberries (other than wild)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	c) Cane Fruit (other than wild)
	Blackberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Dewberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Loganberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Raspberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cranberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Gooseberries	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	e) Wild berries & wild fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Bananas	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Dates	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Figs	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kiwi fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (oil extract)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pineapples	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
2.  Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Carrots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celeriac	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Horseradish	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley root	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Radishes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Salsify	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Yams	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Onions	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Shallots	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Spring onions	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iii) FRUITING VEGETABLES
	a) Solanacea
	Tomatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peppers	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chilli peppers	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Aubergines	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	b) Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Gherkins	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Courgettes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	c) Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Squashes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Watermelons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	d) Sweetcorn	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
iv) BRASSICA VEGETABLES
	a) Flowering Brassicas
	Broccoli (including Calabrese)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cauliflower	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	b) Head Brassicas
	Brussel Sprouts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Head cabbage	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	c) Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Kale	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	d) Kohlrabi	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
	a) Lettuce & similar
	Cress	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lettuce	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Scarole	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)	0.05*(38)
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	b) Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	c) Watercress	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	d) Witloof	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	e) Herbs
	Chervil	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Chives	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsley	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery leaves	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Beans (without pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas (with pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas (without pods)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Fennel	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Globe artichokes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Leeks	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rhubarb	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
viii) FUNGHI
	a) Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	b) Wild mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
3.  PULSES
	Beans	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Lentils	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peas	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
4.  OILSEEDS
	Linseed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Peanuts	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Poppy seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sesame seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Sunflower seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rape seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Soya bean	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Mustard seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Cotton seed	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
5.  POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Ware potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
6.  TEA	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
7.  HOPS (dried)	Including hop pellets & unconcentrated powder	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*	0.1*
8.  CEREALS
	Wheat	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rye	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Barley	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.3	0.05*
	Sorghum	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Oats	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.3	0.05*
	Triticale	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Maize	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Buckwheat	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Millet	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Rice(1)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
	Other cereals(2)	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*	0.05*
9.  PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(3)	0.05*		0.05*	0.05*	0.05*	0.05*	0.2*	0.05*(13)(37)	0.05*
									0.2(37)
	Milk(4) & Dairy produce(5)	0.05*		0.05*	0.05*	0.05*	0.05*	0.02*	0.05*(37)(39)	0.05*
	Eggs(6)(7)	0.05*		0.05*	0.05*	0.05*	0.05*	0.1*	0.05*(37)	0.05*

Explanatory Note

(This note is not part of the Regulations)

These Regulations, which extend to Scotland only, further amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000 (“the principal Regulations”).

The Regulations update the definition of “Residue Directives” in the principal Regulations to incorporate–

(a) Commission Directive 2000/24/EC;

(b) Commission Directive 2000/42/EC;

(c) Commission Directive 2000/48/EC;

(d) Commission Directive 2000/57/EC;

(e) Commission Directive 2000/58/EC;

(f) Commission Directive 2000/81/EC;

(g) Commission Directive 2000/82/EC; and

(h) Commission Directive 2001/35/EC (regulation 2 (2)).

The Regulations specify maximum levels of pesticide residues which crops, food and feeding stuffs may contain in implement of Commission Directives 2000/81/EC, 2000/82/EC and 2001/35/EC (regulation 2(3) to (8)). In regulation 2(7), the reference to diphenylamine is in part implement of Commission Directive 2000/57/EC.

The Regulations delete the maximum residue level of Tecnazene in relation to lettuce from Part 1 of Schedule 2 of the principal Regulations with effect from 1st July 2003 (regulation 2(4)). This residue level had been inserted in Part 1 of Schedule 2 of the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985. Community maximum residue levels for Tecnazene are now included in Part 2 of Schedule 2 of the principal Regulations (regulation 2(3) and (6)).

The Regulations also delete maximum levels which became spent on 1st July 2001 (regulation 2(5)) and make a consequential amendment to the footnotes contained in Part 2 of Schedule 2 of the principal Regulations (regulation 2(8)).

(1)

1972 c. 68; section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15. The function conferred upon the Minister of the Crown under section 2(2) of the European Communities Act 1972, insofar as within devolved competence, was transferred to the Scottish Ministers by virtue of section 53 of the Scotland Act 1998.

(2)

S.S.I. 2000/22, amended by S.S.I. 2001/84.

(3)

O.J. No. L 221, 7.8.86, p.37.

(4)

O.J. No. L 126, 20.5.88, p.53.

(5)

O.J. No. L 353, 17.12.90, p.48.

(6)

O.J. No. L 211, 23.8.93, p.1.

(7)

O.J. No. L 189, 23.7.94, p.67.

(8)

O.J. No. L 197, 22.8.95, p.29.

(9)

O.J. No. L 144, 18.6.96, p.35.

(10)

O.J. No. L 184, 12.7.97, p.33.

(11)

O.J. No. L 347, 18.12.97, p.42.

(12)

O.J. No. L 290, 29.10.98, p.25.

(13)

O.J. No. L 172, 8.7.99, p.40.

(14)

O.J. No. L 194, 27.7.99, p.36.

(15)

O.J. No. L 107, 4.5.00, p.28.

(16)

O.J. No. L 158, 30.6.00, p.51.

(17)

O.J. No. L 197, 3.8.00, p.26.

(18)

O.J. No. L 244, 29.9.00, p.78.

(19)

O.J. No. L 326, 22.12.00, p.56.

(20)

O.J. No. L 3, 6.1.01, p.18.

(21)

O.J. No. L 221, 7.8.86, p.43.

(22)

O.J. No. L 350, 14.12.90, p.71.

(23)

O.J. No. L 211, 23.8.93, p.6.

(24)

O.J. No. L 189, 23.7.94, p.70.

(25)

O.J. No. L 197, 22.8.95, p.14.

(26)

O.J. No. L 292, 7.12.95, p.27.

(27)

O.J. No. L 144, 18.6.96, p.12.

(28)

O.J. No. L 244, 29.9.00, p.76.

(29)

O.J. No. L 136, 18.5.01, p.42.