Search Legislation

Advanced Search

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007

Status:

This is the original version (as it was originally made).

Regulations 4 and 5

SCHEDULE 1ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Column 1

Column 2

Pesticide

Residue

Captancaptan
Desmediphamdesmedipham
Phenmedipham

(1) for products of plant origin: phenmedipham

(2) for foodstuffs of animal origin: phenmedipham (Methyl-N-(3-hydroxyphenyl) carbamate (MHPC) expressed as phenmedipham)

Regulations 3, 4 and 5

SCHEDULE 2ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Group to which food belongs

Groups include the following products

Captan

Chlorfenvinphos

Desmedipham

Dichlorvos

Ethion

Folpet

Phenmedipham

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

Key:

* Level at or about the limit of determination.

FOOTNOTES:

a

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

b

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.

c

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

d

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 or 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 milk.

e

Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

f

Scarole includes broad—leaf endive.

g

Broccoli includes calabrese.

h

Sum of captan and folpet.

1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS

i)  CITRUS FRUIT

Grapefruit0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Lemons0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Limes0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Mandarins (inc clementines & similar hybrids)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Oranges0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pomelos0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

ii)  TREE NUTS (Shelled or Unshelled)

Almonds0.30.02*0.05*0.01*0.01*0.02*0.05*
Brazil nuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Cashew nuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Chestnuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Coconuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Hazelnuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Macadamia nuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pecans0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pine nuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pistachios0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Walnuts0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

iii)  POME FRUIT

Apples3h0.02*0.05*0.01*0.01*3h0.05*
Pears3h0.02*0.05*0.01*0.01*3h0.05*
Quinces3h0.02*0.05*0.01*0.01*3h0.05*
Others3h0.02*0.05*0.01*0.01*3h0.05*

iv)  STONE FRUIT

Apricots30.02*0.05*0.01*0.01*0.02*0.05*
Cherries50.02*0.05*0.01*0.01*20.05*
Peaches (inc nectarines & similar hybrids)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Plums10.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

v)  BERRIES AND SMALL FRUIT

a)Table & wine grapes
Table grapes0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Wine grapes0.02*0.02*0.05*0.01*0.01*50.05*
b)Strawberries (other than wild)3h0.02*0.05*0.01*0.01*3h0.1*
c)Cane fruit (other than wild)
Blackberries3h0.02*0.05*0.01*0.01*3h0.05*
Dewberries0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Loganberries0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Raspberries3h0.02*0.05*0.01*0.01*3h0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
d)Other small fruit & berries (other than wild)
Bilberries0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Cranberries0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Currants (red, black & white)3h0.02*0.05*0.01*0.01*3h0.05*
Gooseberries3h0.02*0.05*0.01*0.01*3h0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
e)Wild berries & wild fruit0.02*0.02*0.05*0.01*0.01*0.02*0.05*

vi)  MISCELLANEOUS FRUIT

Avocados0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Bananas0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Dates0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Figs0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Kiwi fruit0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Kumquats0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Litchis0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Mangoes20.02*0.05*0.01*0.01*0.02*0.05*
Olives (Table Consumption)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Olives (Oil Extract)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Papaya0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Passion fruit0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pineapples0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Pomegranates0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY

i)  ROOT AND TUBER VEGETABLES

Beetroot0.02*0.02*0.05*0.01*0.01*0.02*0.1*
Carrots0.10.50.05*0.01*0.01*0.02*0.05*
Cassava0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Celeriac0.10.02*0.05*0.01*0.01*0.02*0.05*
Horseradish0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Jerusalem artichokes0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Parsnips0.02*0.50.05*0.01*0.01*0.02*0.05*
Parsley root0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Radishes0.02*0.50.05*0.01*0.01*0.02*0.05*
Salsify0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Sweet potatoes0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Swedes0.02*0.50.05*0.01*0.01*0.02*0.05*
Turnips0.02*0.50.05*0.01*0.01*0.02*0.05*
Yams0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

ii)  BULB VEGETABLES

Garlic0.02*0.50.05*0.01*0.01*0.02*0.05*
Onions0.02*0.02*0.05*0.01*0.01*0.10.05*
Shallots0.02*0.50.05*0.01*0.01*0.02*0.05*
Spring onions0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

iii)  FRUITING VEGETABLES

a)Solanacea
Tomatoes2h0.02*0.05*0.01*0.01*2h0.05*
Peppers0.10.02*0.05*0.01*0.01*0.02*0.05*
Chilli Peppers0.10.02*0.05*0.01*0.01*0.02*0.05*
Aubergines0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Okra0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
b)Cucurbits-edible peel
Cucumbers0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Gherkins0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Courgettes0.02*0.10.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
c)Cucurbits-inedible peel
Melons0.10.02*0.05*0.01*0.01*10.05*
Squashes0.02*0.02*0.05*0.01*0.01*10.05*
Watermelons0.02*0.02*0.05*0.01*0.01*10.05*
Others0.02*0.02*0.05*0.01*0.01*10.05*
d)Sweet corn0.02*0.02*0.05*0.01*0.01*0.02*0.05*

iv)  BRASSICA VEGETABLES

a)Flowering Brassicas
Broccoli0.02*0.02*g0.05*g0.01*0.01*0.02*0.05*g
Cauliflower0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
b)Head Brassicas
Brussels sprouts0.02*0.10.05*0.01*0.01*0.02*0.05*
Head cabbage0.02*0.50.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
c)Leafy Brassicas
Chinese cabbage0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Kale0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
d)Kohlrabi0.02*0.30.05*0.01*0.01*0.050.05*

v)  LEAF VEGETABLES AND FRESH HERBS

a)Lettuce & similar
Cress0.02*0.10.05*0.01*0.01*0.02*0.05*
Lamb’s lettuce0.02*0.10.05*0.01*0.01*0.02*0.05*
Lettuce0.02*0.02*0.05*0.01*0.01*20.05*
Scarole20.02*f0.05*f0.01*0.01*0.02*0.05*f
Ruccola0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Leaves and stems of brassica0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*
b)Spinach & similar
Spinach0.10.10.05*0.01*0.01*0.02*0.5
Beet leaves (chard)0.02*0.02*0.05*0.01*0.01*0.02*0.5
Others0.02*0.02*0.05*0.01*0.01*0.02*0.5
c)Watercress0.02*0.02*0.05*0.01*0.01*0.02*0.05*
d)Witloof0.02*0.02*0.05*0.01*0.01*0.02*0.05*
e)Herbs
Chervil0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Chives0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Parsley0.10.50.05*0.01*20.02*0.05*
Celery leaves0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

vi)  LEGUME VEGETABLES (Fresh)

Beans (with pods)2h0.02*0.05*0.01*0.01*2h0.05*
Beans (without pods)2h0.02*0.05*0.01*0.01*2h0.05*
Peas (with pods)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Peas (without pods)0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

vii)  STEM VEGETABLES

Asparagus0.02*0.10.05*0.01*0.01*0.02*0.05*
Cardoons0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Celery0.10.50.05*0.01*0.10.02*0.05*
Fennel0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Globe artichokes0.02*0.02*0.05*0.01*0.01*0.02*0.2
Leeks20.10.05*0.01*0.01*0.02*0.05*
Rhubarb0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

viii)  FUNGI

a)Cultivated mushrooms0.02*0.050.05*0.01*0.01*0.02*0.05*
b)Wild mushrooms0.02*0.02*0.05*0.01*0.01*0.02*0.05*

3. PULSES

Beans0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Lentils0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Peas0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Lupins0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

4. OILSEEDS

Linseed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Peanuts0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Poppy seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Sesame seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Sunflower seed (with shell)0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Rape seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Soya bean0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Mustard seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Cotton seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Hemp seed0.02*0.02*0.1*0.01*0.02*0.02*0.1*
Others0.02*0.02*0.1*0.01*0.02*0.02*0.1*

5. POTATOES

Early potatoes0.050.02*0.05*0.01*0.01*0.10.05*
Ware potatoes0.050.02*0.05*0.01*0.01*0.10.05*

6. TEA

Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.05*0.05*0.1*0.02*30.05*0.1*

7. HOPS (Dried)

Hops (dried (including hop pellets & unconcentrated powder))0.05*0.05*0.1*0.02*0.02*1500.1*

8. CEREALS

Wheat0.02*0.02*0.05*0.01*0.01*20.05*
Rye0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Barley0.02*0.02*0.05*0.01*0.01*20.05*
Sorghum0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Oats0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Triticale0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Maize0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Buckwheat0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Millet0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Ricea0.02*0.02*0.05*0.01*0.01*0.02*0.05*
Others0.02*0.02*0.05*0.01*0.01*0.02*0.05*

9. PRODUCTS OF ANIMAL ORIGIN

Meat, edible offal, fat & preparations of meat & edible offalb0.01*0.050.05*
Milkc & Dairy produced0.01*0.020.05*
Eggse0.01*0.05*0.05*

10. SPICES

Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices – others

Back to top

Options/Help

Print Options

Close

Legislation is available in different versions:

Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.

Original (As Enacted or Made): The original version of the legislation as it stood when it was enacted or made. No changes have been applied to the text.

Close

Opening Options

Different options to open legislation in order to view more content on screen at once

Close

Executive Note

Executive Note sets out a brief statement of the purpose of a Scottish Statutory Instrument and provides information about its policy objective and policy implications. They aim to make the Scottish Statutory Instrument accessible to readers who are not legally qualified and accompany any Scottish Statutory Instrument or Draft Scottish Statutory Instrument laid before the Scottish Parliament from July 2005 onwards.

Close

More Resources

Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as enacted version that was used for the print copy
  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • correction slips
  • links to related legislation and further information resources
Close

More Resources

Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as made version that was used for the print copy
  • correction slips

Click 'View More' or select 'More Resources' tab for additional information including:

  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • links to related legislation and further information resources