Statutory Instruments of the Scottish Parliament

---

You are here: BAILII >> Databases >> Statutory Instruments of the Scottish Parliament >> The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2005 No. 281
URL: http://www.bailii.org/scot/legis/num_reg/2005/20050281.html

---

[New search] [Help]

---



---

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 1Regulation 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 2Regulation 2(4)

    

" SCHEDULE 5Regulation 2(1)


DEFINITION OF RESIDUE DIRECTIVES

"The Residue Directives" means Council Directive 1986/362/EEC[7] 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/EC[8]	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/EC[9]	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/EC[10]	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/EC[11]	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/EC[12]	O.J. No. L 14, 21.1.04, p.10


together with Council Directive 1986/363/EEC[13] 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/EC[14]	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/EC[15]	O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/113/EC[16]	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/EC[17]	O.J. No. L 14, 21.1.04, p.10


and Council Directive 1990/642/EEC[18] 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/EC[19]	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/EC[20]	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/EC[21]	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/EC[22]	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/EC[23]	O.J. No. L 374, 22.12.04, p.64"

---

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

 © Crown copyright 2005

Prepared 2 June 2005