The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005

SCHEDULE 3 S Regulations 2(1) and 5(a)

Commencement Information

I1 Sch. 3 in force at 22.12.2005, see reg. 1(1)

Column 1	Column 2	Column 3
Group of products	Products included in the groups	Part of product to which maximum residue levels apply
Note: The word “fresh” extends to products which have been chilled
1.  Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts
(i) CITRUS FRUIT	Grapefruit Lemons Limes Mandarins (including clementines and similar hybrids) Oranges Pomelos Others	Whole Product
(ii) TREE NUTS (shelled or unshelled)	Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts Others	Whole product after removal of shell
(iii) POME FRUIT	Apples Pears Quinces Others	Whole product after removal of stems
(iv) STONE FRUIT	Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others	Whole product after removal of stems
(v) BERRIES AND SMALL FRUIT	(a) Table and wine grapes Table grapes Wine grapes (b) Strawberries (other than wild) (c) Cane fruit (other than wild) Blackberries Dewberries Loganberries Raspberries Others (d) Other small fruit and berries (other than wild) Bilberries Cranberries Currants (red, black and white) Gooseberries Others (e) Wild berries and wild fruit	Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
(vi) MISCELLANEOUS	Avocados Bananas Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives (table consumption)† Olives (oil extract) Papaya Passion fruit Pineapples Pomegranates Others	Whole fruit after removal of stems (if any) and in the case of pineapple, after removal of the crown
		† Whole fruit after removal of stems (if any), after removal of soil (if any) by rinsing in running water
2.  Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES	Beetroot Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others	Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
(ii) BULB VEGETABLES	Garlic Onions Shallots Spring onions Others	For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any); onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
(iii) FRUITING VEGETABLES	(a) Solanacea Tomatoes Peppers Chilli peppers Aubergines Others (b) Cucurbits—edible peel Cucumbers Gherkin Courgettes Others (c) Cucurbits—inedible peel Melons Squashes Watermelons Others	Whole product after removal of stems
	(d) Sweet corn	Kernels or cobs without husks
(iv) BRASSICA VEGETABLES	(a) Flowering brassicas Broccoli Cauliflower Others	Cauliflower and broccoli curd only
	(b) Head brassicas Brussels sprouts Head cabbage Others (c) Leafy brassicas Chinese cabbage Kale Others	Product after removal of decayed leaves (if any)
	(d) Kohlrabi	Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
(v) LEAF VEGETABLES AND FRESH HERBS	(a) Lettuce and similar Cress Lamb’s lettuce Lettuce Scarole Others (b) Spinach and similar Spinach Beet leaves (chard) Others (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery Leaves Others	Whole product after removal of decayed outer leaves, root and soil (if any)
(vi) LEGUME VEGETABLES (FRESH)	Beans (with pods) Beans (without pods) Peas (with pods) Peas (without pods) Others	Whole product after removal of pods or with pods if they are intended to be eaten
(vii) STEM VEGETABLES	Asparagus Cardoons Celery Fennel Globe artichokes Leeks Rhubarb Others	Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
(viii) FUNGI	Mushrooms (other than wild) Wild Mushrooms	Whole product after removal of soil or growing medium
3.  Pulses	Beans Lentils Peas Others	Whole product
4.  Oil seeds	Linseed Peanuts Poppy seed Rape seed Sesame seed Sunflower seeda Soya bean Others	Whole seed or kernel after removal of shell and husk when possible
		a Whole seed, including shell when present, and whole seed without shell, when the shell is absent
5.  Potatoes
Early potatoes Ware potatoes	Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
6.  Tea	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	Whole product
7.  Hops	(dried), including hop pellets and unconcentrated powder	Whole product
8.  Cereals	Wheat Rye Barley Sorghum Oats Triticale Maize Buckwheat Millet Rice Other cereals	Whole grain without husk
9.  Foodstuffs of animal origin	Meat, fat and preparations of meat	Whole commodity (for fat soluble pesticides a portion of carcase fat is analysed and maximum residue levels apply to carcase fat)
	Milk	Whole commodity
	Eggs	Whole egg whites and yolks combined after removal of shells