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Statutory Instruments of the Scottish Parliament
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SCOTTISH STATUTORY INSTRUMENTS

2005 No. 281

AGRICULTURE

PESTICIDES

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

  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:

Citation and commencement
     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.

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

Revocations
     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.


ROSS FINNIE
A member of the Scottish Executive

St Andrew's House, Edinburgh
25th May 2005



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:

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

     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.

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

     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 milk

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

     6. Scarole includes broad-leaf endive.

     7. All meat except poultrymeat.

     8. Kidney except of poultry.

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

     10. All meat.

     11. All liver and kidney.

     12. Liver of bovine animals.

     13. Meat of poultry.

     14. Meat of bovine animals.

     15. Fat of bovine animals.

     16. Except poultry.

     17. Broccoli includes calabrese.

     18. Liver of chicken.

     19. Kidney of bovine animals.

     20. Liver of bovine animals, sheep and goats.

     21. Except foodstuffs of ovine origin.

     22. Meat of bovinr animals, sheep and goats.

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

     24. This MRL also applies to spelt.

     25. Except spelt.

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

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

     28. Meat of poultry, fat and edible offal.

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

     30. All kidney.

     31. Kidney of swine

     32. Kidney of bovine animals sheep and goats.

     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.

     34. All meat, liver and fat.

     35. 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.

     36. Ruminant liver.

     37. Fat liver and kidney.

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

     39. Seed without shell.



SCHEDULE 2
Regulation 2(4)

    





EXPLANATORY NOTE

(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.

Notes:

 [1] 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.back

[2] 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.back

[3] 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.back

[4] Part 2 of Schedule 2 was substituted by S.S.I. 2003/118.back

[5] Schedule 5 was inserted by S.S.I. 2002/271 and last substituted by S.S.I. 2005/109.back

[6] S.S.I. 2005/109.back

[7] O.J. No. L 221, 7.8.86, p.37.back

[8] As amended by Corrigendum to Commission Directive 2002/42/EC, O.J. No. L 140, 30.5.02, p.39.back

[9] As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.back

[10] As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.back

[11] 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).back

[12] As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.back

[13] O.J. No. L 221, 7.8.86, p.43.back

[14] As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.back

[15] As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.back

[16] 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).back

[17] As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.back

[18] O.J. No. L 350, 14.12.90, p.71.back

[19] As amended by Corrigendum to Commission Directive 2002/79/EC, O.J. No. L 342, 30.12.03, p.58.back

[20] As amended by Corrigendum to Commission Directive 2003/60/EC, O.J. No. L 14, 21.1.04, p.55.back

[21] 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).back

[22] As amended by Corrigendum to Commission Directive 2004/2/EC, O.J. No. L 28, 31.1.04, p.30.back

[23] As amended by Corrigendum to Commission Directive 2004/115/EC, O.J. No. L72, 18.3.05, p.50back


ISBN 0 11 069584 4


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Prepared 2 June 2005

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