2005 No. 281

AGRICULTURE
PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2005

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 commencementI11

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.

Annotations:
Commencement Information
I1

Reg. 1 in force at 23.6.2005, see reg. 1

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000I22

1

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

2

In Schedule 13, 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 24 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 55, substitute the Schedule set out in Schedule 2 to these Regulations.

Annotations:
Commencement Information
I2

Reg. 2 in force at 23.6.2005, see reg. 1

RevocationsI33

Regulation 1(3) of, and Schedule 2 to, the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 20056 are hereby revoked.

Annotations:
Commencement Information
I3

Reg. 3 in force at 23.6.2005, see reg. 1

ROSS FINNIEA member of the Scottish ExecutiveSt Andrew’s House, Edinburgh

SCHEDULE 1

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:

I41

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

Annotations:
Commencement Information
I4

Sch. 1 para. 1 in force at 23.6.2005, see reg. 1

I52

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.

Annotations:
Commencement Information
I5

Sch. 1 para. 2 in force at 23.6.2005, see reg. 1

I63

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

Annotations:
Commencement Information
I6

Sch. 1 para. 3 in force at 23.6.2005, see reg. 1

I74

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 milk

Annotations:
Commencement Information
I7

Sch. 1 para. 4 in force at 23.6.2005, see reg. 1

I85

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

Annotations:
Commencement Information
I8

Sch. 1 para. 5 in force at 23.6.2005, see reg. 1

I96

Scarole includes broad-leaf endive.

Annotations:
Commencement Information
I9

Sch. 1 para. 6 in force at 23.6.2005, see reg. 1

I107

All meat except poultrymeat.

Annotations:
Commencement Information
I10

Sch. 1 para. 7 in force at 23.6.2005, see reg. 1

I118

Kidney except of poultry.

Annotations:
Commencement Information
I11

Sch. 1 para. 8 in force at 23.6.2005, see reg. 1

I129

All other meat, edible offal, fat and preparations of meat and edible offal.

Annotations:
Commencement Information
I12

Sch. 1 para. 9 in force at 23.6.2005, see reg. 1

I1310

All meat.

Annotations:
Commencement Information
I13

Sch. 1 para. 10 in force at 23.6.2005, see reg. 1

I1411

All liver and kidney.

Annotations:
Commencement Information
I14

Sch. 1 para. 11 in force at 23.6.2005, see reg. 1

I1512

Liver of bovine animals.

Annotations:
Commencement Information
I15

Sch. 1 para. 12 in force at 23.6.2005, see reg. 1

I1613

Meat of poultry.

Annotations:
Commencement Information
I16

Sch. 1 para. 13 in force at 23.6.2005, see reg. 1

I1714

Meat of bovine animals.

Annotations:
Commencement Information
I17

Sch. 1 para. 14 in force at 23.6.2005, see reg. 1

I1815

Fat of bovine animals.

Annotations:
Commencement Information
I18

Sch. 1 para. 15 in force at 23.6.2005, see reg. 1

I1916

Except poultry.

Annotations:
Commencement Information
I19

Sch. 1 para. 16 in force at 23.6.2005, see reg. 1

I2017

Broccoli includes calabrese.

Annotations:
Commencement Information
I20

Sch. 1 para. 17 in force at 23.6.2005, see reg. 1

I2118

Liver of chicken.

Annotations:
Commencement Information
I21

Sch. 1 para. 18 in force at 23.6.2005, see reg. 1

I2219

Kidney of bovine animals.

Annotations:
Commencement Information
I22

Sch. 1 para. 19 in force at 23.6.2005, see reg. 1

I2320

Liver of bovine animals, sheep and goats.

Annotations:
Commencement Information
I23

Sch. 1 para. 20 in force at 23.6.2005, see reg. 1

I2421

Except foodstuffs of ovine origin.

Annotations:
Commencement Information
I24

Sch. 1 para. 21 in force at 23.6.2005, see reg. 1

I2522

Meat of bovinr animals, sheep and goats.

Annotations:
Commencement Information
I25

Sch. 1 para. 22 in force at 23.6.2005, see reg. 1

I2623

Except meet and liver of bovine animals, sheep and poultry or meat of poultry.

Annotations:
Commencement Information
I26

Sch. 1 para. 23 in force at 23.6.2005, see reg. 1

I2724

This MRL also applies to spelt.

Annotations:
Commencement Information
I27

Sch. 1 para. 24 in force at 23.6.2005, see reg. 1

I2825

Except spelt.

Annotations:
Commencement Information
I28

Sch. 1 para. 25 in force at 23.6.2005, see reg. 1

I2926

Liver of bovine animals, sheep, goats, and swine.

Annotations:
Commencement Information
I29

Sch. 1 para. 26 in force at 23.6.2005, see reg. 1

I3027

Kidney of bovine animals, sheep, goats, and swine.

Annotations:
Commencement Information
I30

Sch. 1 para. 27 in force at 23.6.2005, see reg. 1

I3128

Meat of poultry, fat and edible offal.

Annotations:
Commencement Information
I31

Sch. 1 para. 28 in force at 23.6.2005, see reg. 1

I3229

Meat of bovine animals, sheep, goats, and swine.

Annotations:
Commencement Information
I32

Sch. 1 para. 29 in force at 23.6.2005, see reg. 1

I3330

All kidney.

Annotations:
Commencement Information
I33

Sch. 1 para. 30 in force at 23.6.2005, see reg. 1

I3431

Kidney of swine

Annotations:
Commencement Information
I34

Sch. 1 para. 31 in force at 23.6.2005, see reg. 1

I3532

Kidney of bovine animals sheep and goats.

Annotations:
Commencement Information
I35

Sch. 1 para. 32 in force at 23.6.2005, see reg. 1

I3633

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.

Annotations:
Commencement Information
I36

Sch. 1 para. 33 in force at 23.6.2005, see reg. 1

I3734

All meat, liver and fat.

Annotations:
Commencement Information
I37

Sch. 1 para. 34 in force at 23.6.2005, see reg. 1

I3835

1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.

Annotations:
Commencement Information
I38

Sch. 1 para. 35 in force at 23.6.2005, see reg. 1

I3936

Ruminant liver.

Annotations:
Commencement Information
I39

Sch. 1 para. 36 in force at 23.6.2005, see reg. 1

I4037

Fat liver and kidney.

Annotations:
Commencement Information
I40

Sch. 1 para. 37 in force at 23.6.2005, see reg. 1

I4138

With the exception of meat and other ovine, bovine and caprine products.

Annotations:
Commencement Information
I41

Sch. 1 para. 38 in force at 23.6.2005, see reg. 1

I4239

Seed without shell.

Annotations:
Commencement Information
I42

Sch. 1 para. 39 in force at 23.6.2005, see reg. 1

I43SCHEDULE 2

Regulation 2(4)

Annotations:
Commencement Information
I43

Sch. 2 in force at 23.6.2005, see reg. 1

SCHEDULE 5DEFINITION OF RESIDUE DIRECTIVES

Regulation 2(1)

“The Residue Directives” means Council Directive 1986/362/EEC7 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/EC8

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/EC9

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/EC10

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/EC11

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/EC12

O.J. No. L 14, 21.1.04, p.10

together with Council Directive 1986/363/EEC13 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/EC14

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/EC15

O.J. No. L 155, 24.6.03, p.15

Commission Directive 2003/113/EC16

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/EC17

O.J. No. L 14, 21.1.04, p.10

and Council Directive 1990/642/EEC18 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/EC19

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/EC20

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/EC21

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/EC22

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/EC23

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.