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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2004

Type Scottish-Statutory-Instrument

Publication 2004-03-09

Last updated 2005-12-22

State In force

Jurisdiction Scotland

Department King's Printer for Scotland

Source legislation.gov.uk

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Made: 9th March 2004

Laid before the Scottish Parliament: 10th March 2004

Coming into force: 31st March 2004

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Citation and commencement

1

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

2

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Revocations

3

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SCHEDULE

1

Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i

CITRUS FRUIT

ii

TREE NUTS (shelled or unshelled)

iii

POME FRUIT

iv

STONE FRUIT

v

BERRIES AND SMALL FRUIT

vi

MISCELLANEOUS FRUIT

2

Vegetables, fresh or uncooked, frozen or dry

i

ROOT AND TUBER VEGETABLES

ii

BULB VEGETABLES

iii

FRUITING VEGETABLES

iv

BRASSICA VEGETABLES

v

LEAF VEGETABLES AND FRESH HERBS

vi

LEGUME VEGETABLES (fresh)

vii

STEM VEGETABLES

viii

FUNGI

3

PULSES

4

OILSEEDS

5

POTATOES

6

TEA

7

HOPS (dried)

8

CEREALS

9

PRODUCTS OF ANIMAL ORIGIN

SCHEDULE 2

Signed

ALLAN WILSON — Authorised to sign by the Scottish Ministers — 2004-03-09

Explanatory note

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Footnotes

1972 c. 68; section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15. 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.

S.S.I. 2000/22 amended by S.S.I. 2001/84, 221 and 435, 2002/271 and 489, and 2003/118 and 445.

S.S.I. 2003/445.

O.J. No. L 221, 7.8.86, p.37.

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

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

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

O.J. No. L 221, 7.8.86, p.43.

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

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

O.J. No. L 350, 14.12.90, p.71.

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

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

UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY: * Level at or about the limit of determination.	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY: * Level at or about the limit of determination.	UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY: * Level at or about the limit of determination.	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. Other cereals do not include rice.3. 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. 4. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.5. 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. 6. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	FOOTNOTES: 1. Paddy or rough rice, husked rice and semi milled or wholly milled rice. 2. Other cereals do not include rice.3. 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. 4. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.5. 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. 6. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	FOOTNOTES: 1. Paddy or rough rice, husked rice and semi milled or wholly milled rice. 2. Other cereals do not include rice.3. 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. 4. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.5. 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. 6. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).	FOOTNOTES: 1. Paddy or rough rice, husked rice and semi milled or wholly milled rice. 2. Other cereals do not include rice.3. 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. 4. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.5. 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. 6. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
Group to which food belongs	Groups include the following products	Acephate	Parathion-methyl
1Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts	1Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
iCITRUS FRUIT	iCITRUS FRUIT	iCITRUS FRUIT	iCITRUS FRUIT
	Grapefruit	0.02*	0.02*
	Lemons	0.02*	0.02*
	Limes	0.02*	0.02*
	Mandarins (inc clementines & similar hybrids) similar hybrids	0.02*	0.02*
	Oranges	0.02*	0.02*
	Pomelos	0.02*	0.02*
	Others	0.02*	0.02*
iiTREE NUTS (shelled or unshelled)	iiTREE NUTS (shelled or unshelled)	iiTREE NUTS (shelled or unshelled)	iiTREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.02*
	Brazil nuts	0.02*	0.02*
	Cashew nuts	0.02*	0.02*
	Chestnuts	0.02*	0.02*
	Coconuts	0.02*	0.02*
	Hazelnuts	0.02*	0.02*
	Macadamia nuts	0.02*	0.02*
	Pecans	0.02*	0.02*
	Pine nuts	0.02*	0.02*
	Pistachios	0.02*	0.02*
	Walnuts	0.02*	0.02*
	Others	0.02*	0.02*
iiiPOME FRUIT	iiiPOME FRUIT	iiiPOME FRUIT	iiiPOME FRUIT
	Apples	0.02*	0.02*
	Pears	0.02*	0.02*
	Quinces	0.02*	0.02*
	Others	0.02*	0.02*
ivSTONE FRUIT	ivSTONE FRUIT	ivSTONE FRUIT	ivSTONE FRUIT
	Apricots	0.02*	0.02*
	Cherries	0.02*	0.02*
	Peaches (inc nectarines & similar hybrids)	0.02*	0.02*
	Plums	0.02*	0.02*
	Others	0.02*	0.02*
vBERRIES AND SMALL FRUIT	vBERRIES AND SMALL FRUIT	vBERRIES AND SMALL FRUIT	vBERRIES AND SMALL FRUIT
	aTable & wine grapes
	Table grapes	0.02*	0.02*
	Wine grapes	0.02*	0.02*
	bStrawberries (other than wild)	0.02*	0.02*
	cCane Fruit (other than wild)	cCane Fruit (other than wild)	cCane Fruit (other than wild)
	Blackberries	0.02*	0.02*
	Dewberries	0.02*	0.02*
	Loganberries	0.02*	0.02*
	Raspberries	0.02*	0.02*
	Others	0.02*	0.02*
	dOther small fruit & berries (other than wild)
	Bilberries	0.02*	0.02*
	Cranberries	0.02*	0.02*
	Currants (red, black & white)	0.02*	0.02*
	Gooseberries	0.02*	0.02*
	Others	0.02*	0.02*
	eWild berries & wild fruit	0.02*	0.02*
viMISCELLANEOUS FRUIT	viMISCELLANEOUS FRUIT	viMISCELLANEOUS FRUIT	viMISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*
	Bananas	0.02*	0.02*
	Dates	0.02*	0.02*
	Figs	0.02*	0.02*
	Kiwi fruit	0.02*	0.02*
	Kumquats	0.02*	0.02*
	Litchis	0.02*	0.02*
	Mangoes	0.02*	0.02*
	Olives (table consumption)	0.02*	0.02*
	Olives (oil extract)	0.02*	0.02*
	Papaya	0.02*	0.02*
	Passion fruit	0.02*	0.02*
	Pineapples	0.02*	0.02*
	Pomegranates	0.02*	0.02*
	Others	0.02*	0.02*
2Vegetables, fresh or uncooked, frozen or dry	2Vegetables, fresh or uncooked, frozen or dry	2Vegetables, fresh or uncooked, frozen or dry	2Vegetables, fresh or uncooked, frozen or dry
iROOT AND TUBER VEGETABLES	iROOT AND TUBER VEGETABLES	iROOT AND TUBER VEGETABLES	iROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.02*
	Carrots	0.02*	0.02*
	Celeriac	0.02*	0.02*
	Horseradish	0.02*	0.02*
	Jerusalem artichokes	0.02*	0.02*
	Parsnips	0.02*	0.02*
	Parsley root	0.02*	0.02*
	Radishes	0.02*	0.02*
	Salsify	0.02*	0.02*
	Sweet potatoes	0.02*	0.02*
	Swedes	0.02*	0.02*
	Turnips	0.02*	0.02*
	Yams	0.02*	0.02*
	Others	0.02*	0.02*
iiBULB VEGETABLES	iiBULB VEGETABLES	iiBULB VEGETABLES	iiBULB VEGETABLES
	Garlic	0.02*	0.02*
	Onions	0.02*	0.02*
	Shallots	0.02*	0.02*
	Spring onions	0.02*	0.02*
	Others	0.02*	0.02*
iiiFRUITING VEGETABLES	iiiFRUITING VEGETABLES	iiiFRUITING VEGETABLES	iiiFRUITING VEGETABLES
	aSolanacea
	Tomatoes	0.02*	0.02*
	Peppers	0.02*	0.02*
	Chili peppers	0.02*	0.02*
	Aubergines	0.02*	0.02*
	Others	0.02*	0.02*
	bCucurbits-edible peel
	Cucumbers	0.02*	0.02*
	Gherkins	0.02*	0.02*
	Courgettes	0.02*	0.02*
	Others	0.02*	0.02*
	cCucurbits-inedible peel
	Melons	0.02*	0.02*
	Squashes	0.02*	0.02*
	Watermelons	0.02*	0.02*
	Others	0.02*	0.02*
	dSweet corn	0.02*	0.02*
ivBRASSICA VEGETABLES	ivBRASSICA VEGETABLES	ivBRASSICA VEGETABLES	ivBRASSICA VEGETABLES
	aFlowering Brassicas
	Broccoli	0.02*	0.02*
	Cauliflower	0.02*	0.02*
	Others	0.02*	0.02*
	bHead Brassicas
	Brussels sprouts	0.02*	0.02*
	Head cabbage	0.02*	0.02*
	Others	0.02*	0.02*
	cLeafy Brassicas
	Chinese cabbage	0.02*	0.02*
	Kale	0.02*	0.02*
	Others	0.02*	0.02*
	dKohlrabi	0.02*	0.02*
vLEAF VEGETABLES AND FRESH HERBS	vLEAF VEGETABLES AND FRESH HERBS	vLEAF VEGETABLES AND FRESH HERBS	vLEAF VEGETABLES AND FRESH HERBS
	aLettuce & similar
	Cress	0.02*	0.02*
	Lamb’s lettuce	0.02*	0.02*
	Lettuce	0.02*	0.02*
	Scarole	0.02*	0.02*
	Others	0.02*	0.02*
	bSpinach & similar
	Spinach	0.02*	0.02*
	Beet leaves (chard)	0.02*	0.02*
	Others	0.02*	0.02*
	cWatercress	0.02*	0.02*
	dWitloof	0.02*	0.02*
	eHerbs
	Chervil	0.02*	0.02*
	Chives	0.02*	0.02*
	Parsley	0.02*	0.02*
	Celery leaves	0.02*	0.02*
	Others	0.02*	0.02*
viLEGUME VEGETABLES (fresh)	viLEGUME VEGETABLES (fresh)	viLEGUME VEGETABLES (fresh)	viLEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	0.02*
	Beans (without pods)	0.02*	0.02*
	Peas (with pods)	0.02*	0.02*
	Peas (without pods)	0.02*	0.02*
	Others	0.02*	0.02*
viiSTEM VEGETABLES	viiSTEM VEGETABLES	viiSTEM VEGETABLES	viiSTEM VEGETABLES
	Asparagus	0.02*	0.02*
	Cardoons	0.02*	0.02*
	Celery	0.02*	0.02*
	Fennel	0.02*	0.02*
	Globe artichokes	0.02*	0.02*
	Leeks	0.02*	0.02*
	Rhubarb	0.02*	0.02*
	Others	0.02*	0.02*
viiiFUNGI	viiiFUNGI	viiiFUNGI	viiiFUNGI
	aCultivated mushrooms	0.02*	0.02*
	bWild mushrooms	0.02*	0.02*
3PULSES	3PULSES	3PULSES	3PULSES
	Beans	0.02*	0.02*
	Lentils	0.02*	0.02*
	Peas	0.02*	0.2
	Others	0.02*	0.02*
4OILSEEDS	4OILSEEDS	4OILSEEDS	4OILSEEDS
	Linseed	0.05*	0.05*
	Peanuts	0.05*	0.05*
	Poppy seed	0.05*	0.05*
	Sesame seed	0.05*	0.05*
	Sunflower seed	0.05*	0.05*
	Rape seed	0.05*	0.05*
	Soya bean	0.05*	0.05*
	Mustard seed	0.05*	0.05*
	Cotton seed	0.05*	0.05*
	Others	0.05*	0.05*
5POTATOES	5POTATOES	5POTATOES	5POTATOES
	Early potatoes	0.02*	0.02*
	Ware potatoes	0.02*	0.02*
6TEA	6TEA	6TEA	6TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.05*
7HOPS (dried)	7HOPS (dried)	7HOPS (dried)	7HOPS (dried)
	including hop pellets & unconcentrated powder	0.05*	0.05*
8CEREALS	8CEREALS	8CEREALS	8CEREALS
	Wheat	0.02*	0.02*
	Rye	0.02*	0.02*
	Barley	0.02*	0.02*
	Sorghum	0.02*	0.02*
	Oats	0.02*	0.02*
	Triticale	0.02*	0.02*
	Maize	0.02*	0.02*
	Buckwheat	0.02*	0.02*
	Millet	0.02*	0.02*
	Rice ¹	0.02*	0.02*
	Other cereals ²	0.02*	0.02*
9PRODUCTS OF ANIMAL ORIGIN	9PRODUCTS OF ANIMAL ORIGIN	9PRODUCTS OF ANIMAL ORIGIN	9PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat ³	0.02*	0.02*
	Milk ⁴ & Dairy produce ⁵	0.02*	0.02*
	Eggs ⁶	0.02*	0.02*

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Editorial notes

Regulations revoked (22.12.2005) by The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005 (S.S.I. 2005/599), reg. 1(1), sch. 4

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