- Latest available (Revised)
- Point in Time (23/06/2005)
- Original (As made)
Version Superseded: 22/12/2005
Point in time view as at 23/06/2005.
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Scottish Statutory Instruments
AGRICULTURE
PESTICIDES
Made
25th May 2005
Laid before the Scottish Parliament
26th May 2005
Coming into force
23rd June 2005
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:
1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2005 and shall come into force on 23rd June 2005.
Commencement Information
I1Reg. 1 in force at 23.6.2005, see reg. 1
2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000(2) are amended in accordance with this regulation.
(2) In Schedule 1(3), for the entries in column 1 for the pesticides Metalaxyl and Metalaxyl-M, together with the corresponding entries in column 2, substitute the following entries:–
Column 1 | Column 2 |
---|---|
Pesticide | Residues |
Metalaxyl | (1) for products of plant origin other than cereals: metalaxyl including other mixtures of constituent isomers including metalaxyl-m (sum of isomers) (2) for cereals and foodstuffs of animal origin: metalaxyl |
Metalaxyl-M | for cereals: metalaxyl-m. |
(3) In Part 2 of Schedule 2(4) for the existing maximum permitted levels for residues of the pesticides Azoxystrobin, Fenhexamid, Fenpropimorph, Iprovalicarb, Maneb Mancozeb Metiram Propineb Zineb, Metalaxyl, Metalaxyl-M, Methomyl thiodicarb, Myclobutanil and Penconazole substitute the maximum permitted levels for residues of those pesticides specified in Schedule 1 to these Regulations in relation to the products so specified.
(4) For Schedule 5(5), substitute the Schedule set out in Schedule 2 to these Regulations.
Commencement Information
I2Reg. 2 in force at 23.6.2005, see reg. 1
3. Regulation 1(3) of, and Schedule 2 to, the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2005(6) are hereby revoked.
Commencement Information
I3Reg. 3 in force at 23.6.2005, see reg. 1
ROSS FINNIE
A member of the Scottish Executive
St Andrew’s House, Edinburgh
25th May 2005
Regulation 2(3)
Group to which food belongs | Groups include the following products | Azoxystrobin | Fenhexamid | Fenpropimorph | Iprovalicarb | Maneb Mancozeb Metiram Propineb Zineb | Metalaxyl | Metalaxyl-M | Methomyl thiodicarb | Myclobutanil | Penconazole |
---|---|---|---|---|---|---|---|---|---|---|---|
1. | |||||||||||
FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | |||||||||||
i) CITRUS FRUIT | |||||||||||
Grapefruit | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 0.5 | 3 | 0.05* | ||
Lemons | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 1 | 3 | 0.05* | ||
Limes | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 1 | 3 | 0.05* | ||
Mandarins (inc clementines & similar hybrids) | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 1 | 3 | 0.05* | ||
Oranges | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 0.5 | 3 | 0.05* | ||
Pomelos | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 0.5 | 3 | 0.05* | ||
Others | 1 | 0.05* | 0.05* | 0.05* | 5 | 0.5 | 0.05* | 3 | 0.05* | ||
ii) TREE NUTS (shelled or unshelled) | |||||||||||
Almonds | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Brazil nuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Cashew nuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Chestnuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Coconuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Hazelnuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Macadamia nuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Pecans | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Pine nuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Pistachios | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Walnuts | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
Others | 0.1* | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.05* | 0.05* | ||
iii) POME FRUIT | |||||||||||
Apples | 0.05* | 0.05* | 0.05* | 0.05* | 3 | 1 | 0.2 | 0.5 | 0.2 | ||
Pears | 0.05* | 0.05* | 0.05* | 0.05* | 3 | 1 | 0.2 | 0.5 | 0.2 | ||
Quinces | 0.05* | 0.05* | 0.05* | 0.05* | 3 | 1 | 0.2 | 0.5 | 0.2 | ||
Others | 0.05* | 005* | 0.05* | 0.05* | 3 | 1 | 0.2 | 0.5 | 0.2 | ||
iv) STONE FRUIT | |||||||||||
Apricots | 0.05* | 5 | 0.05* | 0.05* | 2 | 0.05* | 0.2 | 0.3 | 0.1 | ||
Cherries | 0.05* | 5 | 0.05* | 0.05* | 1 | 0.05* | 0.1 | 1 | 0.05* | ||
Peaches (incl nectarines & similar hybrids | 0.05* | 5 | 0.05* | 0.05* | 2 | 0.05* | 0.2 | 0.5 | 0.1 | ||
Plums | 0.05* | 1 | 0.05* | 0.05* | 1 | 0.05* | 0.5 | 0.5 | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
v) BERRIES AND SMALL FRUIT | |||||||||||
(a)Table & wine grapes | |||||||||||
Table grapes | 2 | 5 | 0.05* | 2 | 2 | 2 | 0.05* | 1 | 0.2 | ||
Wine grapes | 2 | 5 | 0.05* | 2 | 2 | 1 | 1 | 1 | 0.2 | ||
(b)Strawberries (other than wild) | 2 | 5 | 1 | 0.05* | 2 | 0.5 | 0.05* | 1 | 0.05* | ||
(c)Cane Fruit (other than wild) | |||||||||||
Blackberries | 3 | 10 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 1 | 0.05* | ||
Dewberries | 0.05* | 10 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Loganberries | 0.05* | 10 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Raspberries | 3 | 10 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 1 | 0.05* | ||
Others | 0.05* | 10 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
(d)Other small fruit & berries (other than wild) | |||||||||||
Bilberries | 0.05* | 5 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Cranberries | 0.05* | 5 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Currants (red, black & white) | 0.05* | 5 | 1 | 0.05* | 5 | 0.05* | 0.05* | 1 | 0.5 | ||
Gooseberries | 0.05* | 5 | 1 | 0.05* | 5 | 0.05* | 0.05* | 1 | 0.05* | ||
Others | 0.05* | 5 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
(e)Wild berries & wild fruit | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
vi) MISCELLANEOUS FRUIT | |||||||||||
Avocados | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Bananas | 2 | 0.05* | 2 | 0.05* | 0.05* | 0.05* | 0.05* | 2 | 0.05* | ||
Dates | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Figs | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Kiwi fruit | 0.05* | 10 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Kumquats | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Litchis | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Mangoes | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Olives (table consumption) | 0.05* | 0.05* | 0.05* | 0.05* | 5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Olives (oil extract) | 0.05* | 0.05* | 0.05* | 0.05* | 5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Papaya | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Passion fruit | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Pineapples | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Pomegranates | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 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* | 0.02* | 0.05* | ||
Carrots | 0.2 | 0.05* | 0.05* | 0.05* | 0.2 | 0.1 | 0.05* | 0.2 | 0.05* | ||
Celeriac | 0.3 | 0.05* | 0.05* | 0.05* | 0.2 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Horseradish | 0.2 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.2 | 0.05* | ||
Jerusalem artichokes | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Parsnips | 0.2 | 0.05* | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | 0.2 | 0.05* | ||
Parsley root | 0.2 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.2 | 0.05* | ||
Radishes | 0.05* | 0.05* | 0.05* | 0.05* | 2 | 0.05* | 0.5 | 0.02* | 0.05* | ||
Salsify | 0.2 | 0.05* | 0.05* | 0.05* | 0.2 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Sweet potatoes | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Swedes | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Turnips | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Yams | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
ii) BULB VEGETABLES | |||||||||||
Garlic | 0.05* | 0.05* | 0.05* | 0.05* | 0.5 | 0.5 | 0.05* | 0.02* | 0.05* | ||
Onions | 0.05* | 0.05* | 0.05* | 0.1 | 0.5 | 0.5 | 0.05* | 0.02* | 0.05* | ||
Shallots | 0.05* | 0.05* | 0.05* | 0.05* | 0.5 | 0.5 | 0.05* | 0.02* | 0.05* | ||
Spring onions | 2 | 0.05* | 0.05* | 0.05* | 1 | 0.2 | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
iii) FRUITING VEGETABLES | |||||||||||
(a)Solanacea | |||||||||||
Tomatoes | 2 | 1 | 0.05* | 1 | 3 | 0.2 | 0.5 | 0.3 | 0.05* | ||
Peppers | 2 | 2 | 0.05* | 0.05* | 2 | 0.5 | 0.05* | 0.5 | 0.05* | ||
Chili peppers | 2 | 2 | 0.05* | 0.05* | 2 | 0.5 | 0.05* | 0.5 | 0.05* | ||
Aubergines | 2 | 1 | 0.05* | 0.05* | 2 | 0.05* | 0.5 | 0.3 | 0.05* | ||
Others | 2 | 0.05* | 0.05* | 0.05* | 2 | 0.05* | 0.05* | 0.02* | 0.05* | ||
(b)Cucurbits-edible peel | |||||||||||
Cucumbers | 1 | 1 | 0.05* | 0.1 | 0.5 | 0.5 | 0.05* | 0.1 | 0.05* | ||
Gherkins | 1 | 1 | 0.05* | 0.1 | 2 | 0.05* | 0.05* | 0.1 | 0.05* | ||
Courgettes | 1 | 1 | 0.05* | 0.1 | 2 | 0.05* | 0.05* | 0.1 | 0.05* | ||
Others | 1 | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | ||
(c)Cucurbits-inedible peel | |||||||||||
Melons | 0.5 | 0.05* | 0.05* | 0.2 | 0.5 | 0.2 | 0.05* | 0.2 | 0.1 | ||
Squashes | 0.5 | 0.05* | 0.05* | 0.05* | 0.5 | 0.05* | 0.05* | 0.2 | 0.1 | ||
Watermelons | 0.5 | 0.05* | 0.05* | 0.2 | 0.5 | 0.2 | 0.05* | 0.2 | 0.1 | ||
Others | 0.5 | 0.05* | 0.05* | 0.05* | 0.5 | 0.05* | 0.05* | 0.2 | 0.1 | ||
(d)Sweet corn | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
iv) BRASSICA VEGETABLES | |||||||||||
(a)Flowering Brassicas | |||||||||||
Broccoli | 0.5 | 0.05* | 0.05* | 0.05* | 1 | 0.1 | 0.2 | 0.02* | 0.05* | ||
Cauliflower | 0.5 | 0.05* | 0.05* | 0.05* | 1 | 0.1 | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 1 | 0.1 | 0.05* | 0.02* | 0.05* | ||
(b)Head Brassicas | |||||||||||
Brussels sprouts | 0.1 | 0.05* | 0.5 | 0.05* | 1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Head cabbage | 0.3 | 0.05* | 0.05* | 0.05* | 1 | 1 | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
(c)Leafy Brassicas | |||||||||||
Chinese cabbage | 5 | 0.05* | 0.05* | 0.05* | 0.5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Kale | 5 | 0.05* | 0.05* | 0.05* | 2 | 0.2 | 0.05* | 0.02* | 0.05* | ||
Others | 5 | 0.05* | 0.05* | 0.05* | 0.5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
(d)Kohlrabi | 0.2 | 0.05* | 0.05* | 0.05* | 0.1* | 0.05* | 0.05* | 0.02* | 0.05* | ||
v) LEAF VEGETABLES AND FRESH HERBS | |||||||||||
(a)Lettuce & similar | |||||||||||
Cress | 3 | 0.05* | 0.05* | 1 | 5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Lamb’s lettuce | 3 | 0.05* | 0.05* | 1 | 5 | 0.05* | 0.05* | 5 | 0.05* | ||
Lettuce | 3 | 30 | 0.05* | 1 | 5 | 2 | 2 | 0.02* | 0.05* | ||
Scarole | 3 | 0.05* | 0.05* | 1 | 5 | 1 | 0.05* | 0.02* | 0.05* | ||
Others | 3 | 0.05* | 0.05* | 1 | 5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
(b)Spinach & similar | |||||||||||
Spinach | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 2 | 0.02* | 0.05* | ||
Beet leaves (chard) | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 2 | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 2 | 0.02* | 0.05* | ||
(c)Watercress | 0.05* | 0.05* | 0.05* | 0.05* | 0.3 | 0.05* | 0.05* | 0.02* | 0.05* | ||
(d)Witloof | 0.2 | 0.05* | 0.05* | 0.05* | 0.2 | 0.3 | 0.05* | 0.02* | 0.05* | ||
(e)Herbs | |||||||||||
Chervil | 3 | 0.05* | 0.05* | 0.05* | 5 | 1 | 2 | 0.02* | 0.05* | ||
Chives | 3 | 0.05* | 0.05* | 0.05* | 5 | 1 | 2 | 0.02* | 0.05* | ||
Parsley | 3 | 0.05* | 0.05* | 0.05* | 5 | 1 | 2 | 0.02* | 0.05* | ||
Celery leaves | 3 | 0.05* | 0.05* | 0.05* | 5 | 1 | 2 | 0.02* | 0.05* | ||
Others | 3 | 0.05* | 0.05* | 0.05* | 5 | 1 | 2 | 0.02* | 0.05* | ||
vi) LEGUME VEGETABLES (fresh) | |||||||||||
Beans (with pods) | 1 | 0.05* | 0.05* | 0.05* | 1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Beans (without pods) | 0.2 | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Peas (with pods) | 0.5 | 0.05* | 0.05* | 0.05* | 1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Peas (without pods) | 0.2 | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
vii) STEM VEGETABLES | |||||||||||
Asparagus | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Cardoons | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Celery | 5 | 0.05* | 0.05* | 0.05* | 0.5 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Fennel | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Globe artichokes | 1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.5 | 0.2 | ||
Leeks | 0.1 | 0.05* | 0.5 | 0.05* | 3 | 0.2 | 0.05* | 0.02* | 0.05* | ||
Rhubarb | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Others | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
viii) FUNGI | |||||||||||
(a)Cultivated mushrooms | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
(b)Wild mushrooms | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
3. | |||||||||||
PULSES | |||||||||||
Beans | 0.1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Lentils | 0.1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Peas | 0.1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
Others | 0.1 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | ||
4. | |||||||||||
OILSEEDS | |||||||||||
Linseed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
Peanuts | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.1 | 0.05* | 0.05* | ||
Poppy seed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
Sesame seed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
Sunflower seed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
Rape seed | 0.5 | 0.1* | 0.05* | 0.1* | 0.5 | 0.1* | 0.05* | 0.05* | 0.05* | ||
Soya bean | 0.5 | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.1 | 0.05* | 0.05* | ||
Mustard seed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
Cotton seed | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.1 | 0.05* | 0.05* | ||
Others | 0.05* | 0.1* | 0.05* | 0.1* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | ||
5. | |||||||||||
POTATOES | |||||||||||
Early potatoes | 0.05* | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
Ware potatoes | 0.05* | 0.05* | 0.05* | 0.05* | 0.1 | 0.05* | 0.05* | 0.02* | 0.05* | ||
6. | |||||||||||
TEA | |||||||||||
(dried leaves and stalks, fermented or otherwise, Camellia sinesis) | 0.1* | 0.1* | 0.1* | 0.1* | 0.1* | 0.1* | 0.1* | 0.05* | 0.1* | ||
7. | |||||||||||
HOPS (dried) | |||||||||||
including hop pellets & unconcentrated powder | 20 | 0.1* | 10 | 0.1* | 25 | 10 | 10 | 2 | 0.5 | ||
8. | |||||||||||
CEREALS | |||||||||||
Wheat | 0.3 | 0.05* | 0.5(52) | 0.05* | 1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Rye | 0.3 | 0.05* | 0.5 | 0.05* | 1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Barley | 0.3 | 0.05* | 0.5 | 0.05* | 2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Sorghum | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Oats | 0.3 | 0.05* | 0.5 | 0.05* | 2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Triticale | 0.3 | 0.05* | 0.5 | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Maize | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Buckwheat | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Millet | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Rice (1) | 5 | 0.05* | 0.05* | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
Other cereals | 0.05* | 0.05* | 0.05*(53) | 0.05* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05* | |
9. | |||||||||||
PRODUCTS OF ANIMAL ORIGIN | |||||||||||
Meat, edible offal, fat & preparations of meat and edible offal (2) | 0.05* | 0.05* | 0.3 (46) 0.05 (47) 0.01* (48) 0.02 (49) 0.01 (17) | 0.05* | 0.05* | 0.02 | 0.01* | 0.05* | |||
Milk (3) & Dairy Produce (4) | 0.01* | 0.05* | 0.01 | 0.05* | 0.05* | 0.02 | 0.01* | 0.01* | |||
Eggs (5) | 0.05* | 0.05* | 0.01* | 0.05* | 0.05* | 0.02 | 0.01* | 0.05* |
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.S
Commencement Information
I4Sch. 1 para. 1 in force at 23.6.2005, see reg. 1
2. 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.S
Commencement Information
I5Sch. 1 para. 2 in force at 23.6.2005, see reg. 1
3. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.S
Commencement Information
I6Sch. 1 para. 3 in force at 23.6.2005, see reg. 1
4. For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal 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 fat 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 milkS
Commencement Information
I7Sch. 1 para. 4 in force at 23.6.2005, see reg. 1
5. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).S
Commencement Information
I8Sch. 1 para. 5 in force at 23.6.2005, see reg. 1
6. Scarole includes broad-leaf endive.S
Commencement Information
I9Sch. 1 para. 6 in force at 23.6.2005, see reg. 1
7. All meat except poultrymeat.S
Commencement Information
I10Sch. 1 para. 7 in force at 23.6.2005, see reg. 1
8. Kidney except of poultry.S
Commencement Information
I11Sch. 1 para. 8 in force at 23.6.2005, see reg. 1
9. All other meat, edible offal, fat and preparations of meat and edible offal.S
Commencement Information
I12Sch. 1 para. 9 in force at 23.6.2005, see reg. 1
10. All meat.S
Commencement Information
I13Sch. 1 para. 10 in force at 23.6.2005, see reg. 1
11. All liver and kidney.S
Commencement Information
I14Sch. 1 para. 11 in force at 23.6.2005, see reg. 1
12. Liver of bovine animals.S
Commencement Information
I15Sch. 1 para. 12 in force at 23.6.2005, see reg. 1
13. Meat of poultry.S
Commencement Information
I16Sch. 1 para. 13 in force at 23.6.2005, see reg. 1
14. Meat of bovine animals.S
Commencement Information
I17Sch. 1 para. 14 in force at 23.6.2005, see reg. 1
15. Fat of bovine animals.S
Commencement Information
I18Sch. 1 para. 15 in force at 23.6.2005, see reg. 1
16. Except poultry.S
Commencement Information
I19Sch. 1 para. 16 in force at 23.6.2005, see reg. 1
17. Broccoli includes calabrese.S
Commencement Information
I20Sch. 1 para. 17 in force at 23.6.2005, see reg. 1
18. Liver of chicken.S
Commencement Information
I21Sch. 1 para. 18 in force at 23.6.2005, see reg. 1
19. Kidney of bovine animals.S
Commencement Information
I22Sch. 1 para. 19 in force at 23.6.2005, see reg. 1
20. Liver of bovine animals, sheep and goats.S
Commencement Information
I23Sch. 1 para. 20 in force at 23.6.2005, see reg. 1
21. Except foodstuffs of ovine origin.S
Commencement Information
I24Sch. 1 para. 21 in force at 23.6.2005, see reg. 1
22. Meat of bovinr animals, sheep and goats.S
Commencement Information
I25Sch. 1 para. 22 in force at 23.6.2005, see reg. 1
23. Except meet and liver of bovine animals, sheep and poultry or meat of poultry.S
Commencement Information
I26Sch. 1 para. 23 in force at 23.6.2005, see reg. 1
24. This MRL also applies to spelt.S
Commencement Information
I27Sch. 1 para. 24 in force at 23.6.2005, see reg. 1
25. Except spelt.S
Commencement Information
I28Sch. 1 para. 25 in force at 23.6.2005, see reg. 1
26. Liver of bovine animals, sheep, goats, and swine.S
Commencement Information
I29Sch. 1 para. 26 in force at 23.6.2005, see reg. 1
27. Kidney of bovine animals, sheep, goats, and swine.S
Commencement Information
I30Sch. 1 para. 27 in force at 23.6.2005, see reg. 1
28. Meat of poultry, fat and edible offal.S
Commencement Information
I31Sch. 1 para. 28 in force at 23.6.2005, see reg. 1
29. Meat of bovine animals, sheep, goats, and swine.S
Commencement Information
I32Sch. 1 para. 29 in force at 23.6.2005, see reg. 1
30. All kidney.S
Commencement Information
I33Sch. 1 para. 30 in force at 23.6.2005, see reg. 1
31. Kidney of swineS
Commencement Information
I34Sch. 1 para. 31 in force at 23.6.2005, see reg. 1
32. Kidney of bovine animals sheep and goats.S
Commencement Information
I35Sch. 1 para. 32 in force at 23.6.2005, see reg. 1
33. This figure is the sum of the alpha and beta isomers. For meat, fat & preparations of meat MRL for aplha isomer is 0.2 mg/kg and MRL for beta isomer is 0.1 mg/kg. For milk and dairy produce MRL for alpha isomer is 0.004 mg/kg and MRL for beta isomer is 0.003 mg/kg. For eggs MRL for alpha isomer is 0.02 mg/kg and MRL for beta isomer is 0.01 mg/kg.S
Commencement Information
I36Sch. 1 para. 33 in force at 23.6.2005, see reg. 1
34. All meat, liver and fat.S
Commencement Information
I37Sch. 1 para. 34 in force at 23.6.2005, see reg. 1
35. 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.S
Commencement Information
I38Sch. 1 para. 35 in force at 23.6.2005, see reg. 1
36. Ruminant liver.S
Commencement Information
I39Sch. 1 para. 36 in force at 23.6.2005, see reg. 1
37. Fat liver and kidney.S
Commencement Information
I40Sch. 1 para. 37 in force at 23.6.2005, see reg. 1
38. With the exception of meat and other ovine, bovine and caprine products.S
Commencement Information
I41Sch. 1 para. 38 in force at 23.6.2005, see reg. 1
39. Seed without shell.S
Commencement Information
I42Sch. 1 para. 39 in force at 23.6.2005, see reg. 1
Regulation 2(4)
Commencement Information
I43Sch. 2 in force at 23.6.2005, see reg. 1
Regulation 2(1)
“The Residue Directives” means Council Directive 1986/362/EEC(7) as amended by–
Directive | Reference |
---|---|
Council Directive 1988/298/EEC | O.J. No. L 126, 20.5.88, p.53 |
Council Directive 1990/654/EEC | O.J. No. L 353, 17.12.90, p.48 |
Council Directive 1993/57/EEC | O.J. No. L 211, 23.8.93, p.1 |
Council Directive 1994/29/EC | O.J. No. L 189, 23.7.94, p.67 |
Council Directive 1995/39/EC | O.J. No. L 197, 22.8.95, p.29 |
Council Directive 1996/33/EC | O.J. No. L 144, 18.6.96, p.35 |
Council Directive 1997/41/EC | O.J. No. L 184, 12.7.97, p.33 |
Commission Directive 1997/71/EC | O.J. No. L 347, 18.12.97, p.42 |
Commission Directive 1998/82/EC | O.J. No. L 290, 29.10.98, p.25 |
Commission Directive 1999/65/EC | O.J. No. L 172, 8.7.99, p.40 |
Commission Directive 1999/71/EC | O.J. No. L 194, 27.7.99, p.36 |
Commission Directive 2000/24/EC | O.J. No. L 107, 4.5.00, p.28 |
Commission Directive 2000/42/EC | O.J. No. L 158, 30.6.00, p.51 |
Commission Directive 2000/48/EC | O.J. No. L 197, 3.8.00, p.26 |
Commission Directive 2000/58/EC | O.J. No. L 244, 29.9.00, p.78 |
Commission Directive 2000/81/EC | O.J. No. L 326, 22.12.00, p.56 |
Commission Directive 2000/82/EC | O.J. No. L 3, 6.1.01, p.18 |
Commission Directive 2001/39/EC | O.J. No. L 148, 1.6.01, p.70 |
Commission Directive 2001/48/EC | O.J. No. L 180, 3.7.01, p.26 |
Commission Directive 2001/57/EC | O.J. No. L 208, 1.8.01, p.36 |
Commission Directive 2002/23/EC | O.J. No. L 64, 7.3.02, p.13 |
Commission Directive 2002/42/EC(8) | O.J. No. L 134, 22.5.02, p.29 |
Commission Directive 2002/66/EC | O.J. No. L 192, 20.7.02, p.47 |
Commission Directive 2002/71/EC | O.J. No. L 225, 22.8.02, p.21 |
Commission Directive 2002/76/EC | O.J. No. L 240, 7.9.02, p.45 |
Commission Directive 2002/79/EC(9) | O.J. No. L 291, 28.10.02, p.1 |
Commission Directive 2002/97/EC | O.J. No. L 343, 18.12.02, p.23 |
Commission Directive 2003/60/EC(10) | O.J. No. L 155, 24.6.03, p.15 |
Commission Directive 2003/62/EC | O.J. No. L 154, 21.6.03, p.70 |
Commission Directive 2003/113/EC(11) | O.J. No. L 324, 11.12.03, p.24 |
Commission Directive 2003/118/EC | O.J. No. L 327, 16.12.03, p.25 |
Commission Directive 2004/2/EC(12) | O.J. No. L 14, 21.1.04, p.10 |
together with Council Directive 1986/363/EEC(13) as amended by–
Directive | Reference |
---|---|
Council Directive 1993/57/EEC | O.J. No. L 211, 23.8.93, p.1 |
Council Directive 1994/29/EEC | O.J. No. L 189, 23.7.94, p.67 |
Council Directive 1995/39/EC | O.J. No. L 197, 22.8.95, p.29 |
Council Directive 1996/33/EC | O.J. No. L 144, 18.6.96, p.35 |
Council Directive 1997/41/EC | O.J. No. L 184, 12.7.97, p.33 |
Commission Directive 1997/71/EC | O.J. No. L 347, 18.12.97, p.42 |
Commission Directive 1998/82/EC | O.J. No. L 290, 29.10.98, p.25 |
Commission Directive 1999/71/EC | O.J. No. L 194, 27.7.99, p.36 |
Commission Directive 2000/24/EC | O.J. No. L 107, 4.5.00, p.28 |
Commission Directive 2000/81/EC | O.J. No. L 326, 22.12.00, p.56 |
Commission Directive 2000/82/EC | O.J. No. L 3, 6.1.01, p.18 |
Commission Directive 2001/39/EC | O.J. No. L 148, 1.6.01, p.70 |
Commission Directive 2001/57/EC | O.J. No. L 208, 1.8.01, p.36 |
Commission Directive 2002/23/EC | O.J. No. L 64, 7.3.02, p.13 |
Commission Directive 2002/42/EC | O.J. No. L 134, 22.5.02, p.29 |
Commission Directive 2002/66/EC | O.J. No. L 192, 20.7.02, p.47 |
Commission Directive 2002/71/EC | O.J. No. L 225, 22.8.02, p.21 |
Commission Directive 2002/79/EC(14) | O.J. No. L 291, 28.10.02, p.1 |
Commission Directive 2002/97/EC | O.J. No. L 343, 18.12.02, p.23 |
Commission Directive 2003/60/EC(15) | O.J. No. L 155, 24.6.03, p.15 |
Commission Directive 2003/113/EC(16) | O.J. No. L 324, 11.12.03, p.24 |
Commission Directive 2003/118/EC | O.J. No. L 327, 16.12.03, p.25 |
Commission Directive 2004/2/EC(17) | O.J. No. L 14, 21.1.04, p.10 |
and Council Directive 1990/642/EEC(18) as amended by—
Directive | Reference |
---|---|
Council Directive 1993/58/EEC | O.J. No. L 211, 23.8.93, p.6 |
Council Directive 1994/30/EC | O.J. No. L 189, 23.7.94, p.70 |
Council Directive 1995/38/EC | O.J. No. L 197, 22.8.95, p.14 |
Council Directive 1995/61/EC | O.J. No. L 292, 7.12.95, p.27 |
Council Directive 1996/32/EC | O.J. No. L 144, 18.6.96, p.12 |
Council Directive 1997/41/EC | O.J. No. L 184, 12.7.97, p.33 |
Commission Directive 1997/71/EC | O.J. No. L 347, 18.12.97, p.42 |
Commission Directive 1998/82/EC | O.J. No. L 290, 29.10.98, p.25 |
Commission Directive 1999/65/EC | O.J. No. L 172, 8.7.99, p.40 |
Commission Directive 1999/71/EC | O.J. No. L 194, 27.7.99, p.36 |
Commission Directive 2000/24/EC | O.J. No. L 107, 4.5.00, p.28 |
Commission Directive 2000/42/EC | O.J. No. L 158, 30.6.00, p.51 |
Commission Directive 2000/48/EC | O.J. No. L 197, 3.8.00, p.26 |
Commission Directive 2000/57/EC | O.J. No. L 244, 29.9.00, p.76 |
Commission Directive 2000/58/EC | O.J. No. L 244, 29.9.00, p.78 |
Commission Directive 2000/81/EC | O.J. No. L 326, 22.12.00, p.56 |
Commission Directive 2000/82/EC | O.J. No. L 3, 6.1.01, p.18 |
Commission Directive 2001/35/EC | O.J. No. L 136, 18.5.01, p.42 |
Commission Directive 2001/48/EC | O.J. No. L 180, 3.7.01, p.26 |
Commission Directive 2001/57/EC | O.J. No. L 208, 1.8.01, p.36 |
Commission Directive 2002/5/EC | O.J. No. L 34, 5.2.02, p.7 |
Commission Directive 2002/23/EC | O.J. No. L 64, 7.3.02, p.13 |
Commission Directive 2002/42/EC | O.J. No. L 134, 22.5.02, p.29 |
Commission Directive 2002/66/EC | O.J. No. L 192, 20.7.02, p.47 |
Commission Directive 2002/71/EC | O.J. No. L 225, 22.8.02, p.21 |
Commission Directive 2002/76/EC | O.J. No. L 240, 7.9.02, p.45 |
Commission Directive 2002/79/EC(19) | O.J. No. L 291, 28.10.02, p.1 |
Commission Directive 2002/97/EC | O.J. No. L 343, 18.12.02, p.23 |
Commission Directive 2002/100/EC | O.J. No. L 2, 7.1.03, p.33 |
Commission Directive 2003/60/EC(20) | O.J. No. L 155, 24.6.03, p.15 |
Commission Directive 2003/62/EC | O.J. No. L 154, 21.6.03, p.70 |
Commission Directive 2003/69/EC | O.J. No. L 175, 15.7.03, p.37 |
Commission Directive 2003/113/EC(21) | O.J. No. L 324, 11.12.03, p.24 |
Commission Directive 2003/118/EC | O.J. No. L 327, 16.12.03, p.25 |
Commission Directive 2004/2/EC(22) | O.J. No. L 14, 21.1.04, p.10 |
Commission Directive 2004/95/EC | O.J. No. L 301, 28.9.04, p.42 |
Commission Directive 2004/115/EC(23) | O.J. No. L 374, 22.12.04, p.64” |
(This note is not part of the Regulations)
These Regulations, which extend to Scotland only, further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000 (S.S.I. 2000/22) (“the principal Regulations”).
The Regulations implement Commission Directive 2004/115//EC (O.J. No. L 374, 22.12.04, p.64) (“the Commission Directive”).
In Schedule 1, which identifies the substances residues of which are taken into account in the measuring of residue levels for each pesticide, the residue levels for Metalaxyl and Metalaxyl-M are replaced (regulation 2(2)).
The Regulations substitute the maximum residue levels for Azoxystrobin, Fenhexamid, Fenpropimorph, Iprovalicarb, Maneb Mancozeb Metiram Propineb Zineb, Metalaxyl, Metalaxyl-M, Methomyl thiodicarb, Myclobutanil and Penconazole with new maximum residue levels in Part 2 of Schedule 2 (regulation 2(3)).
The Regulations also update the definition of “Residue Directives” in the principal Regulations (by substituting Schedule 5 to the principal Regulations) to incorporate the Commission Directive (regulation 2(4)).
Regulation 3 makes consequential revocations.
No Regulatory Impact Assessment has been produced in relation to these Regulations.
1972 c. 68. Section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15(3). 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.
S.S.I. 2000/22 amended by S.S.I. 2001/84, 221 and 435, 2002/271 and 489, 2003/118 and 445, 2004/104, 220 and 399 and 2005/109.
Schedule 1 was amended by S.S.I. 2001/84 and 221, 2002/271 and 489, 2003/118 and 445 and 2004/104, 220 and 399.
Part 2 of Schedule 2 was substituted by S.S.I. 2003/118.
Schedule 5 was inserted by S.S.I. 2002/271 and last substituted by S.S.I. 2005/109.
O.J. No. L 221, 7.8.86, p.37.
As amended by Corrigendum to Commission Directive 2002/42/EC, O.J. No. L 140, 30.5.02, p.39.
As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.
As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.
As amended by Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 104, 8.4.04, p.135 (which superseded Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 98, 2.4.04, p.61).
As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.
O.J. No. L 221, 7.8.86, p.43.
As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.
As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.
As amended by Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 104, 8.4.04, p.135 (which superseded Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 98, 2.4.04, p.61).
As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.
O.J. No. L 350, 14.12.90, p.71.
As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.
As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.
As amended by Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 104, 8.4.04, p.135 (which superseded Corrigendum to Commission Directive 2003/113/EC, O.J. No. L 98, 2.4.04, p.61).
As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.
As amended by Corrigendum to Commission Directive 2004/115/EC, O.J. No. L72, 18.3.05, p.50
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