2002 No. 271
AGRICULTURE
PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2002

Made
Laid before the Scottish Parliament
Coming into force
The Scottish Ministers, in exercise of the powers conferred by section 2(2) of the European Communities Act 19721 and of all other powers enabling them in that behalf, hereby make the following Regulations:

Citation and commencement1.

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2002 and shall come into force on 1st September 2002.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 20002.

(1)

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 20002 are amended in accordance with this regulation.

(2)

In regulation 2(1), for the definition of “the Residues Directives”3 there is substituted–

  • ““the Residue Directives” has the same meaning as it has in Schedule 5 to these Regulations”.

(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–

Column 1

Column 2

Pesticide

Residues

Azimsulfuron

Azimsulfuron

Flupyrsulfuron-methyl

Flupyrsulfuron-methyl

Fluroxypyr

Fluroxypyr and its esters expressed as fluroxypyr

Prohexadione

Prohexadione and its salts expressed as prohexadione

Pymetrozine

Pymetrozine

(4)

In Part 2 of Schedule 24 maximum residue levels are substituted as follows:–

(a)

for mg/kg of acephate on peaches (incl nectarines & similar hybrids) delete “0.02*” and insert “0.2”;

(b)

for mg/kg of chlorothalonil on celeriac delete “0.5” and insert “1”;

(c)

for mg/kg of cypermethrin on asparagus delete “0.05*” and insert “0.1”;

(d)

for mg/kg of ethephon on pineapples delete “0.5” and insert “2”;

(e)

for mg/kg of fenbutatin oxide on peppers delete “0.05*” and insert “1”;

(f)

for mg/kg of kresoxim-methyl on strawberries (other than wild) delete “0.05*” and insert “0.2”;

(g)

for mg/kg of kresoxim-methyl on chilli peppers5 delete “0.05*” and insert “1”;

(h)

for mg/kg of metalaxyl on spring onions delete “0.05*” and insert “0.2”;

(i)

for mg/kg of metalaxyl on scarole delete “0.05*” and insert “1”;

(j)

for mg/kg of metalaxyl on all of the products listed as Herbs in the Leaf Vegetables and Fresh Herbs group delete “0.05*” and insert “1”.

(5)

In Part 2 of Schedule 2–

(a)

for the existing maximum permitted levels for residues of the pesticides amitraz, azoxystrobin and lambda cyhalothrin there are substituted the maximum permitted levels for residues of the pesticides amitraz (sum of amitraz plus all of its metabolites containing the 2.4 dimethyl aniline moiety expressed as amitraz), azoxystrobin and lambda-cyhalothrin specified in Schedule 2 to these Regulations in relation to the products so specified; and

(b)

there are inserted, in the appropriate places to preserve the alphabetical ordering from left to right, the maximum permitted levels for residues of the pesticides flupyrsulfuron methyl and pymetrozine specified in Schedule 2 to these Regulations in relation to the products so specified.

(6)

After Schedule 4 insert a new Schedule 5, being Schedule 1 to these Regulations.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 20013.

In regulation 2(4) of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 20016 for “July” there is substituted “January”.

Consequential revocations4.

Regulation 2(2) of, and Schedule 1 to, the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 3) Regulations 20017 are omitted.
ROSS FINNIE
A member of the Scottish Executive

St Andrew’s House,

Edinburgh

SCHEDULE 1

Regulation 2(6)

“SCHEDULE 5DEFINITION OF RESIDUE DIRECTIVES

“The Residue Directives” means Council Directive 1986/362/EEC8 as amended by

Directive

Reference

Council Directive 1988/298/EEC

O.J. No. L126, 20.5.88, p.53

Council Directive 1990/654EEC

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

together with Council Directive 1986/363/EEC9 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

and Council Directive 1990/642/EEC10 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, 22.8.94, 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”

SCHEDULE 2

Regulation 2(5)

Group to which food belongs

Groups include the following products

Amitraz (sum of amitraz plus all its metabolites containing the 2.4 dimethyl aniline moiety expressed as amitraz)

Azoxystrobin

Flupyrsulfuron-methyl

Lambda-cyhalothrin(28)

Pymetrozine

1.

Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i)

CITRUS FRUIT

Grapefruit

0.05*

1

0.02*

0.1

0.3

Lemons

0.05*

1

0.02*

0.02*

0.3

Limes

0.05*

1

0.02*

0.02*

0.3

Mandarins (inc clementines & similar hybrids)

0.05*

1

0.02*

0.02*

0.3

Oranges

0.05*

1

0.02*

0.1

0.3

Pomelos

0.05*

1

0.02*

0.1

0.3

Others

0.05*

1

0.02*

0.02*

0.3

ii)

TREE NUTS (shelled or unshelled)

Almonds

0.05*

0.1*

0.02*

0.05*

0.02*

Brazil nuts

0.05*

0.1*

0.02*

0.05*

0.02*

Cashew nuts

0.05*

0.1*

0.02*

0.05*

0.02*

Chestnuts

0.05*

0.1*

0.02*

0.05*

0.02*

Coconuts

0.05*

0.1*

0.02*

0.05*

0.02*

Hazelnuts

0.05*

0.1*

0.02*

0.05*

0.02*

Macadamia nuts

0.05*

0.1*

0.02*

0.05*

0.02*

Pecans

0.05*

0.1*

0.02*

0.05*

0.02*

Pine nuts

0.05*

0.1*

0.02*

0.05*

0.02*

Pistachios

0.05*

0.1*

0.02*

0.05*

0.02*

Walnuts

0.05*

0.1*

0.02*

0.05*

0.02*

Others

0.05*

0.1*

0.02*

0.05*

0.02*

iii)

POME FRUIT

Apples

0.5

0.05*

0.02*

0.1

0.02*

Pears

0.5

0.05*

0.02*

0.1

0.02*

Quinces

0.5

0.05*

0.02*

0.1

0.02*

Others

0.5

0.05*

0.02*

0.1

0.02*

iv)

STONE FRUIT

Apricots

0.05*

0.05*

0.02*

0.2

0.05*

Cherries

0.05*

0.05*

0.02*

0.1

0.02*

Peaches (incl nectarines & similar hybrids)

0.05*

0.05*

0.02*

0.2

0.05*

Plums

0.05*

0.05*

0.02*

0.1

0.02*

Others

0.05*

0.05*

0.02*

0.1

0.02*

v)

BERRIES AND SMALL FRUIT

a)

Table & wine grapes

Table grapes

0.05*

2

0.02*

0.2

0.02*

Wine grapes

0.05*

2

0.02*

0.2

0.02*

b)

Strawberries (other than wild)

0.05*

2

0.02*

0.5

0.02*

c)

Cane Fruit (other than wild)

Blackberries

0.05*

0.05*

0.02*

0.02*

0.02*

Dewberries

0.05*

0.05*

0.02*

0.02*

0.02*

Loganberries

0.05*

0.05*

0.02*

0.02*

0.02*

Raspberries

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

d)

Other small fruit & berries (other than wild)

Bilberries

0.05*

0.05*

0.02*

0.02*

0.02*

Cranberries

0.05*

0.05*

0.02*

0.02*

0.02*

Currants (red, black & white)

0.05*

0.05*

0.02*

0.1

0.02*

Gooseberries

0.05*

0.05*

0.02*

0.1

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

e)

Wild berries & wild fruit

0.05*

0.05*

0.02*

0.2

0.02*

vi)

MISCELLANEOUS FRUIT

Avocados

0.05*

0.05*

0.02*

0.02*

0.02*

Bananas

0.05*

2

0.02*

0.02*

0.02*

Dates

0.05*

0.05*

0.02*

0.02*

0.02*

Figs

0.05*

0.05*

0.02*

0.02*

0.02*

Kiwi fruit

0.05*

0.05*

0.02*

0.02*

0.02*

Kumquats

0.05*

0.05*

0.02*

0.02*

0.02*

Litchis

0.05*

0.05*

0.02*

0.02*

0.02*

Mangoes

0.05*

0.05*

0.02*

0.02*

0.02*

Olives (table consumption)

0.05*

0.05*

0.02*

0.02*

0.02*

Olives (oil extract)

0.05*

0.05*

0.02*

0.02*

0.02*

Papaya

0.05*

0.02*

0.02*

0.02*

Passion fruit

0.05*

0.05*

0.02*

0.02*

0.02*

Pineapples

0.05*

0.05*

0.02*

0.02*

0.02*

Pomegranates

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

2.

Vegetables, fresh or uncooked, frozen or dry

i)

ROOT AND TUBER VEGETABLES

Beetroot

0.05*

0.05*

0.02*

0.02*

0.02*

Carrots

0.05*

0.2

0.02*

0.02*

0.02*

Celeriac

0.05*

0.05*

0.02*

0.1

0.02*

Horseradish

0.05*

0.2

0.02*

0.02*

0.02*

Jerusalem artichokes

0.05*

0.05*

0.02*

0.02*

0.02*

Parsnips

0.05*

0.2

0.02*

0.02*

0.02*

Parsley root

0.05*

0.2

0.02*

0.02*

0.02*

Radishes

0.05*

0.05*

0.02*

0.1

0.02*

Salsify

0.05*

0.2

0.02*

0.02*

0.02*

Sweet potatoes

0.05*

0.05*

0.02*

0.02*

0.02*

Swedes

0.05*

0.05*

0.02*

0.02*

0.02*

Turnips

0.05*

0.05*

0.02*

0.02*

0.02*

Yams

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

ii)

BULB VEGETABLES

Garlic

0.05*

0.05*

0.02*

0.02*

0.02*

Onions

0.05*

0.05*

0.02*

0.02*

0.02*

Shallots

0.05*

0.05*

0.02*

0.02*

0.02*

Spring onions

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

iii)

FRUITING VEGETABLES

a)

Solanacea

Tomatoes

0.5

2

0.02*

0.1

0.5

Peppers

0.05*

2

0.02*

0.1

1

Chilli peppers

0.05*

2

0.02*

0.1

1

Aubergines

0.5

2

0.02*

0.5

0.5

Others

0.05*

0.05*

0.02*

0.02*

0.02*

b)

Cucurbits-edible peel

Cucumbers

0.05*

1

0.02*

0.1

0.5

Gherkins

0.05*

1

0.02*

0.1

0.5

Courgettes

0.05*

1

0.02*

0.1

0.5

Others

0.05*

1

0.02*

0.1

0.5

c)

Cucurbits-inedible peel

Melons

0.05*

0.5

0.02*

0.05

0.2

Squashes

0.05*

0.5

0.02*

0.05

0.2

Watermelons

0.05*

0.5

0.02*

0.05

0.2

Others

0.05*

0.5

0.02*

0.05

0.2

d)

Sweet corn

0.05*

0.05*

0.02*

0.02*

0.02*

iv)

BRASSICA VEGETABLES

a)

Flowering Brassicas

Broccoli (including Calabrese)

0.05*

0.05*

0.02*

0.1

0.02*

Cauliflower

0.05*

0.05*

0.02*

0.1

0.02*

Others

0.05*

0.05*

0.02*

0.1

0.02*

b)

Head Brassicas

Brussel sprouts

0.05*

0.05*

0.02*

0.05

0.02*

Head cabbage

0.05*

0.05*

0.02*

0.2

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

c)

Leafy Brassicas

Chinese cabbage

0.05*

0.05*

0.02*

0.02*

0.02*

Kale

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

d)

Kohlrabi

0.05*

0.05*

0.02*

0.02*

0.02*

v)

LEAF VEGETABLES AND FRESH HERBS

a)

Lettuce & similar

Cress

0.05*

3

0.02*

1

1

Lamb’s lettuce

0.05*

3

0.02*

1

1

Lettuce

0.05*

3

0.02*

1

1

Scarole (broad leaf endive)

0.05*

3

0.02*

1

1

Others

0.05*

3

0.02*

1

1

b)

Spinach & similar

Spinach

0.05*

0.05*

0.02*

0.5

0.02*

Beet leaves (chard)

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

c)

Watercress

0.05*

0.05*

0.02*

0.02*

0.02*

d)

Witloof

0.05*

0.2

0.02*

0.02*

0.02*

e)

Herbs

Chervil

0.05*

0.05*

0.02*

1

1

Chives

0.05*

0.05*

0.02*

1

1

Parsley

0.05*

0.05*

0.02*

1

1

Celery leaves

0.05*

0.05*

0.02*

1

1

Others

0.05*

0.05*

0.02*

1

1

vi)

LEGUME VEGETABLES (fresh)

Beans (with pods)

0.05*

1

0.02*

0.2

0.02*

Beans (without pods)

0.05*

0.05*

0.02*

0.02*

0.02*

Peas (with pods)

0.05*

0.5

0.02*

0.2

0.02*

Peas (without pods)

0.05*

0.2

0.02*

0.2

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

vii)

STEM VEGETABLES

Asparagus

0.05*

0.05*

0.02*

0.02*

0.02*

Cardoons

0.05*

0.05*

0.02*

0.02*

0.02*

Celery

0.05*

5

0.02*

0.3

0.02*

Fennel

0.05*

0.05*

0.02*

0.02*

0.02*

Globe artichokes

0.05*

1

0.02*

0.02*

0.02*

Leeks

0.05*

0.1

0.02*

0.02*

0.02*

Rhubarb

0.05*

0.05*

0.02*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

0.02*

viii)

FUNGI

a)

Cultivated mushrooms

0.05*

0.05*

0.02*

0.02*

0.02*

b)

Wild mushrooms

0.05*

0.05*

0.02*

0.5

0.02*

3.

PULSES

Beans

0.05*

0.1

0.02*

0.02*

0.02*

Lentils

0.05*

0.1

0.02*

0.02*

0.02*

Peas

0.05*

0.1

0.02*

0.02*

0.02*

Others

0.05*

0.1

0.02*

0.02*

0.02*

4.

OILSEEDS

Linseed

0.05*

0.05*

0.05*

0.02*

0.02*

Peanuts

0.05*

0.05*

0.05*

0.02*

0.02*

Poppy seed

0.05*

0.05*

0.05*

0.02*

0.02*

Sesame seed

0.05*

0.05*

0.05*

0.02*

0.02*

Sunflower seed

0.05*

0.05*

0.05*

0.02*

0.02*

Rape seed

0.05*

0.05*

0.05*

0.02*

0.02*

Soya bean

0.05*

0.05*

0.05*

0.02*

0.02*

Mustard seed

0.05*

0.05*

0.05*

0.02*

0.02*

Cotton seed

1

0.05*

0.05*

0.02*

0.05*

Others

0.05*

0.05*

0.05*

0.02*

0.02*

5.

POTATOES

Early potatoes

0.05*

0.05*

0.02*

0.02*

0.02*

Ware potatoes

0.05*

0.05*

0.02*

0.02*

0.02*

6.

TEA

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)

0. 1*

0.1*

0.05*

1

0.1*

7.

HOPS (dried)

including hop pellets & unconcentrated powder

20

20

0.05*

10

5

8.

CEREALS

Wheat

0.02*

0.3

0.02*

0.02*

0.02*

Rye

0.02*

0.3

0.02*

0.02*

0.02*

Barley

0.02*

0.3

0.02*

0.05

0.02*

Sorghum

0.02*

0.05*

0.02*

0.02*

0.02*

Oats

0.02*

0.3

0.02*

0.02*

0.02*

Triticale

0.02*

0.3

0.02*

0.02*

0.02*

Maize

0.02*

0.05*

0.02*

0.02*

0.02*

Buckwheat

0.02*

0.05*

0.02*

0.02*

0.02*

Millet

0.02*

0.05*

0.02*

0.02*

0.02*

Rice (1)

0.02*

5

0.02*

0.02*

0.02*

Other cereals (2)

0.02*

0.05*

0.02*

0.02*

0.02*

9.

PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat (3)

0.02* (9)

0.05*

0.02* (9)

0.01*

Milk (4) & Dairy produce (5)

0.01*

0.05

0.01*

Eggs (6)

0.02*

0.05* (7)

0.02*

0.01*

(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 (“the principal Regulations”).

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

(a)

Commission Directive 2002/5/EC (O.J. No. L 34, 5.2.2002, p.7); and

(b)

Commission Directive 2002/23/EC (O.J. No. L 64, 7.3.2002, p.13) (regulation 2 (2) and (6) and Schedule 1).

The Regulations insert into the principal Regulations references to the pesticides azimsulfuron, flupyrsulfuron-methyl, fluroxypyr, prohexadione and pymetrozine and their residues, to reflect Commission Directives 2001/39/EC, 2001/57/EC and 2002/23/EC (regulation 2(3)).

The maximum level for kresoxim-methyl on chilli peppers is amended to reflect Commission Directive 2001/48/EC (regulation 2(4)(g)).

The Regulations specify maximum levels of pesticide residues which crops, food and feeding stuffs may contain in implementation of Commission Directives 2002/5/EC and 2002/23/EC (regulations 2(4) (a) to (f) and (h) to (j) and 2(5) and Schedule 2).

The Regulations changes the date on which the present maximum residue level of tecnazene in relation to lettuce will be removed to 1st January 2003. On that date the maximum residue levels of tecnazene in Part 2 of Schedule 2 to the principal Regulations will be applied, in implementation of Commission Directive 2000/82/EC (regulation 3).

The Regulations make minor consequential revocations (regulation 4).