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Statutory Instruments of the Scottish Parliament

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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2008

Made

28th February 2008

Laid before the Scottish Parliament

29th February 2008

Coming into force in accordance with regulation 1(2)

The Scottish Ministers make the following Regulations in exercise of the powers conferred by section 2(2) of the European Communities Act 1972(1) and all other powers enabling them to do so.

Citation and commencement

1.–(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2008.

(2) These Regulations come into force on 28th March 2008, except for-

(a) regulation 4, which comes into force on 15th June 2008; and

(b) regulation 5, which comes into force on 15th September 2008.

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

2. The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005(2) are amended in accordance with regulations 3 to 5.

Amendments coming into force on 28th March 2008

3. In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Deltamethrin, substitute the entries for that pesticide set out in the Schedule to these Regulations.

Amendments coming into force on 15th June 2008

4. In Schedule 2 (maximum residue levels), for the entries in the columns relating to the pesticides Acetamiprid, Indoxacarb, Pendimethalin, Pymetrozine, Pyraclostrobin, Thiacloprid and Trifloxystrobin, substitute the entries for those pesticides set out in the Schedule to these Regulations.

Amendments coming into force on 15th September 2008

5. In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Imazalil, substitute the entries for that pesticide set out in the Schedule to these Regulations.

RICHARD LOCHHEAD

A member of the Scottish Executive

St Andrew´s House,

Edinburgh

28th February 2008

Regulations 3, 4 and 5

SCHEDULE Entries substituted or inserted in Schedule 2

Group to which food belongs Groups include the following products Acetamiprid Deltamethrin Imazalil Indoxacarb Pendimethalin Pymetrozine Pyraclostrobin Thiacloprid Trifloxystrobin

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.
a

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

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.
c

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

  • 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 or 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.
e

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

Scarole includes broad-leaf endive.
g

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

All meat.
i

All liver and kidney.
j

Broccoli includes calabrese.
l

All kidney.
k

All liver.
m

Poultry and poultry products.
n

All fat.
o

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

Milk except cream of milk.
q

Cream of milk.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS

i) CITRUS FRUIT
Grapefruit 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Lemons 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Limes 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Mandarins (inc clementines & similar hybrids) 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Oranges 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Pomelos 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3
Others 1 0.05* 5 0.02* 0.05* 0.3 1 0.02* 0.3

ii) TREE NUTS (shelled or unshelled)
Almonds 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Brazil nuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Cashew nuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Chestnuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Coconuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Hazelnuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Macadamia nuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Pecans 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Pine nuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Pistachios 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 1 0.02* 0.02*
Walnuts 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.05* 0.05* 0.05 0.05* 0.02* 0.02* 0.02* 0.02*

iii) POME FRUIT
Apples 0.1 0.2 2 0.5 0.05* 0.02* 0.3 0.3 0.5
Pears 0.1 0.1 2 0.3 0.05* 0.02* 0.3 0.3 0.5
Quinces 0.1 0.1 2 0.3 0.05* 0.02* 0.3 0.3 0.5
Others 0.1 0.1 2 0.3 0.05* 0.02* 0.3 0.3 0.5

iv) STONE FRUIT
Apricots 0.1 0.1 0.05* 0.3 0.05* 0.05 0.2 0.3 1
Cherries 0.2 0.2 0.05* 0.02* 0.05* 0.02* 0.3 0.3 1
Peaches (incl nectarines & similar hybrids) 0.1 0.1 0.05* 0.3 0.05* 0.05 0.2 0.3 1
Plums 0.02 0.1 0.05* 0.02* 0.05* 0.02* 0.1 0.1 0.2
Others 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

v) BERRIES AND SMALL FRUIT

a) Table & wine grapes

Table grapes 0.01* 0.2 0.05* 2 0.05* 0.02* 1 0.02* 5
Wine grapes 0.01* 0.2 0.05* 2 0.05* 0.02* 2 0.02* 5

b) Strawberries (other than wild)

0.01* 0.2 0.05* 0.02* 0.05* 0.5 0.5 0.5 0.5

c) Cane fruit (other than wild)

Blackberries 0.01* 0.5 0.05* 0.02* 0.05* 3 1 1 0.02*
Dewberries 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 1 0.02*
Loganberries 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 1 0.02*
Raspberries 0.01* 0.5 0.05* 0.02* 0.05* 3 1 1 0.02*
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 1 0.02*

d) other small fruit & berries (other than wild)

Bilberries 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.5 1 0.02*
Cranberries 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.5 1 0.02*
Currants (red, black & white) 0.01* 0.5 0.05* 1 0.05* 0.5 2 1 1
Gooseberries 0.01* 0.2 0.05* 1 0.05* 0.5 0.5 1 1
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.5 1 0.02*

e) Wild berries & wild fruit

0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

vi) MISCELLANEOUS FRUIT
Avocados 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Bananas 0.01* 0.05* 2 0.2 0.05* 0.02* 0.02* 0.02* 0.05
Dates 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Figs 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Kiwi fruit 0.01* 0.2 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Kumquats 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Litchis 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Mangoes 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05 0.02* 0.5
Olives (table consumption) 0.01* 1 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Olives (oil extract) 0.01* 1 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Papaya 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05 0.5 1
Passion fruit 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Pineapples 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Pomegranates 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY

i) ROOT AND TUBER VEGETABLES
Beetroot 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Carrots 0.01* 0.05* 0.05* 0.02* 0.2 0.02* 0.1 0.02* 0.05
Cassava 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Celeriac 0.01* 0.05* 0.05* 0.02* 0.1 0.02* 0.02* 0.02* 0.02*
Horseradish 0.01* 0.05* 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Jerusalem artichokes 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Parsnips 0.01* 0.05* 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Parsley root 0.01* 0.05* 0.05* 0.02* 0.2 0.02* 0.1 0.02* 0.02*
Radishes 0.01* 0.05* 0.05* 0.2 0.05* 0.02* 0.02* 0.02* 0.02*
Salsify 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.1 0.02* 0.02*
Sweet potatoes 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Swedes 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Turnips 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Yams 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

ii) BULB VEGETABLES
Garlic 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.2 0.02* 0.02*
Onions 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.2 0.02* 0.02*
Shallots 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.2 0.02* 0.02*
Spring onions 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

iii) FRUITING VEGETABLES

a) Solanacea

Tomatoes 0.1 0.3 0.5 0.5 0.05* 0.5 0.2 0.5 0.5
Peppers 0.3 0.2 0.05* 0.3 0.05* 1 0.5 1 0.3
Chilli Peppers 0.3 0.2 0.05* 0.3 0.05* 1 0.5 1 0.3
Aubergines 0.1 0.3 0.05* 0.5 0.05* 0.5 0.2 0.5 0.02*
Okra 0.01* 0.3 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.2 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

b) Cucurbits-edible peel

Cucumbers 0.3 0.2 0.2 0.2 0.05* 0.5 0.02* 0.3 0.2
Gherkins 0.3 0.2 0.2 0.2 0.05* 0.5 0.02* 0.3 0.2
Courgettes 0.3 0.2 0.2 0.2 0.05* 0.5 0.02* 0.3 0.2
Others 0.3 0.2 0.2 0.2 0.05* 0.5 0.02* 0.3 0.2

c) Cucurbits-inedible peel

Melons 0.01* 0.2 2 0.1 0.05* 0.2 0.02* 0.2 0.3
Squashes 0.01* 0.2 0.05* 0.1 0.05* 0.2 0.02* 0.02* 0.02*
Watermelons 0.01* 0.2 0.05* 0.1 0.05* 0.2 0.02* 0.2 0.2
Others 0.01* 0.2 0.05* 0.1 0.05* 0.2 0.02* 0.02* 0.02*

d) Sweet corn

0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

iv) BRASSICA VEGETABLES

a) Flowering Brassicas

Broccoli 0.01*j 0.1j 0.05*j 0.3j 0.05*j 0.02*j 0.1j 0.02*j 0.05j
Cauliflower 0.01* 0.1 0.05* 0.3 0.05* 0.02* 0.1 0.02* 0.05
Others 0.01* 0.1 0.05* 0.3 0.05* 0.02* 0.1 0.02* 0.02*

b) Head Brassicas

Brussels sprouts 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.2 0.02* 0.2
Head cabbage 0.01* 0.1 0.05* 3 0.05* 0.05 0.2 0.02* 0.2
Others 0.01* 0.1 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.2

c) Leafy Brassicas

Chinese cabbage 0.01* 0.5 0.05* 0.2 0.05* 0.2 0.02* 0.02* 0.02*
Kale 0.01* 0.5 0.05* 0.2 0.05* 0.2 0.02* 0.02* 0.02*
Others 0.01* 0.5 0.05* 0.02* 0.05* 0.2 0.02* 0.02* 0.02*

d) Kohlrabi

0.01* 0.05 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

v) LEAF VEGETABLES AND FRESH HERBS

a) Lettuce & similar

Cress 0.01* 0.5 0.05* 0.02* 0.05* 2 2 2 0.02*
Lamb´s lettuce 5 0.5 0.05* 1 0.05* 2 10 2 0.02*
Lettuce 5 0.5 0.05* 2 0.05* 2 2 2 0.02*
Scarole 5f 0.5f 0.05*f 2f 0.05*f 2f 2f 2f 0.02*f
Ruccola 0.01* 0.5 0.05* 0.02* 0.05* 2 2 2 0.02*
Leaves and stems of brassica, including turnip greens 0.01* 0.5 0.05* 0.02* 0.05* 2 2 2 0.02*
Others 0.01* 0.5 0.05* 0.02* 0.05* 2 2 2 0.02*

b) Spinach & similar

Spinach 0.01* 0.5 0.05* 2 0.05* 0.02* 0.02* 0.02* 0.02*
Beet leaves (chard) 0.01* 0.5 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.5 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

c) Watercress

0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

d) Witloof

0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

e) Herbs

Chervil 0.01* 0.5 0.05* 2 0.05* 1 2 3 0.02*
Chives 0.01* 0.5 0.05* 2 0.05* 1 2 3 0.02*
Parsley 5 0.5 0.05* 2 0.05* 1 2 3 0.02*
Celery leaves 0.01* 0.5 0.05* 2 0.05* 1 2 3 0.02*
Others 0.01* 0.5 0.05* 2 0.05* 1 2 3 0.02*

vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.01* 0.2 0.05* 0.02* 0.2 1 0.02* 1 0.5
Beans (without pods) 0.01* 0.2 0.05* 0.02* 0.2 1 0.02* 0.02* 0.02*
Peas (with pods) 0.01* 0.2 0.05* 0.02* 0.2 1 0.02* 0.02* 0.02*
Peas (without pods) 0.01* 0.2 0.05* 0.02* 0.2 1 0.02* 0.02* 0.02*
Others 0.01* 0.2 0.05* 0.02* 0.2 1 0.02* 0.02* 0.02*

vii) STEM VEGETABLES
Asparagus 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Cardoons 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Celery 0.01* 0.05* 0.05* 0.02* 0.1 0.02* 0.02* 0.02* 0.02*
Fennel 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Globe artichokes 0.01* 0.1 0.05* 0.1 0.05* 0.02* 0.02* 0.02* 0.02*
Leeks 0.01* 0.2 0.05* 0.02* 0.05* 0.02* 0.5 0.02* 0.2
Rhubarb 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 0.05* 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

viii) FUNGI

a) Cultivated mushrooms

0.01* 0.05 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*

b) Wild mushrooms

0.01* 0.05 0.05* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
3. PULSES
Beans 0.01* 1 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Lentils 0.01* 1 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Peas 0.01* 1 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Lupins 0.01* 1 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
Others 0.01* 1 0.05* 0.02* 0.2 0.02* 0.3 0.02* 0.02*
4. OILSEEDS
Linseed 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Peanuts 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Poppy seed 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Sesame seed 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Sunflower seed (with shell) 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Rape seed 0.01* 0.1 0.05* 0.05* 0.1* 0.02* 0.02* 0.3 0.05*
Soya bean 0.01* 0.05* 0.05* 0.5 0.1* 0.02* 0.02* 0.05* 0.05*
Mustard seed 0.01* 0.1 0.05* 0.05* 0.1* 0.02* 0.02* 0.2 0.05*
Cotton seed 0.02 0.05* 0.05* 0.05* 0.1* 0.05 0.02* 0.05* 0.05*
Hemp seed 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Pumpkin seed 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
Others 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 0.02* 0.05* 0.05*
5. POTATOES
Early potatoes 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Ware potatoes 0.01* 0.05* 3 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
6. TEA
Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 5 0.1* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05*
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 5 0.1* 0.05* 0.1* 15 10 0.05* 30
8. CEREALS
Wheat 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.1 0.02* 0.05
Rye 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.1 0.02* 0.05
Barley 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.3 0.02* 0.3
Sorghum 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Oats 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.3 0.02* 0.02*
Triticale 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.1 0.02* 0.05
Maize 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Buckwheat 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Millet 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Ricea 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.02* 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat and edible offalb

0.05*h

0.1k

0.2l

0.05*n

0.03i

0.1m

0.5g

 0.02*

0.3n

0.01o

 0.05* 0.01* 0.05*

0.05h

0.3i

0.05n

0.01g
Milkc and dairy produced 0.05* 0.05 0.02*

0.02p

0.3q

 0.05* 0.01* 0.01* 0.03
Eggse 0.05* 0.05* 0.02* 0.01* 0.05* 0.01* 0.05* 0.01*
10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

Explanatory Note

(This note is not part of the Regulations)

These Regulations, which are made under section 2(2) of the European Communities Act 1972, amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005 ("the principal Regulations").

These Regulations implement Commission Directive 2007/73/EC (O.J. No. L 329, 14.12.2007, p.40).

The Regulations come into force, in stages, on 28th March 2008, 15th June 2008 and 15th September 2008. They substitute or insert maximum residue levels for the pesticides Acetamiprid, Deltamethrin, Imazalil, Indoxacarb, Pendimethalin, Pymetrozine, Pyraclostrobin, Thiacloprid and Trifloxystrobin.

A Regulatory Impact Assessment ("RIA") was prepared in respect of the principal Regulations which provides a basis for establishing the impact of amendments to those Regulations. Copies of the RIA can be obtained from the Scottish Government Rural Directorate, Area 1B, Pentland House, 47 Robb´s Loan, Edinburgh, EH14 1TY. Copies have been placed in the Scottish Parliament Information Centre.

(1)

1972 c. 68. Section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15(3) and the Legislative and Regulatory Reform Act 2006 (c. 51), section 27(1)(a). The function conferred on the Minister of the Crown under section 2(2), insofar as within devolved competence, was transferred to the Scottish Ministers by virtue of section 53 of the Scotland Act 1998. Back [1]

(2)

S.S.I. 2005/599 as amended by S.S.I. 2006/151, 312, 548 and S.S.I. 2007/142, 306, 481 and 523. Back [2]


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