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The Plastic Materials and Articles in Contact with Food (Scotland) (No. 2) Regulations 2006

Type Scottish-Statutory-Instrument
Publication 2006-10-25
State In force
Jurisdiction Scotland
Department Queen's Printer for Scotland
Source legislation.gov.uk
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Reference Number Description of food Simulants to be used Simulants to be used Simulants to be used Simulants to be used
A B C D
(1) Simulant B shall not be used where the pH is more than 4.5. (1) Simulant B shall not be used where the pH is more than 4.5. (1) Simulant B shall not be used where the pH is more than 4.5. (1) Simulant B shall not be used where the pH is more than 4.5. (1) Simulant B shall not be used where the pH is more than 4.5. (1) Simulant B shall not be used where the pH is more than 4.5.
(2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength. (2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength. (2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength. (2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength. (2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength. (2) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol with aqueous solutions of ethanol of a similar strength.
(3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. (3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. (3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. (3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. (3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. (3) If it can be demonstrated under regulation 12(2) or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used.
01 Beverages
01.01 Non alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol: X(a) X(a)
– Waters, ciders, fruit or vegetable juices of normal strength or concentrated, musts, fruit nectars, lemonades and mineral waters, syrups, bitters, infusions, coffee, tea, liquid chocolate, beers and other
01.02 Alcoholic beverages of an alcoholic strength equal to or exceeding 5% vol. Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% vol. Wines, spirits and liqueurs X[^f01000] X[^f01001]
01.03 Miscellaneous: undenatured ethyl alcohol X[^f01000] X[^f01000]
02 Cereals, cereal products, pastry, biscuits, cakes and other bakers' wares
02.01 Starches
02.02 Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like)
02.03 Cereal flour and meal
02.04 Macaroni, spaghetti and similar products
02.05 Pastry, biscuits, cakes and other bakers' wares, dry:
A With fatty substances on the surface X/5
B Other
02.06 Pastry, biscuits, cakes and other bakers' wares, fresh:
A With fatty substances on the surface X/5
B Other X
03 Chocolate, sugar and products thereof Confectionery products
03.01 Chocolate, chocolate coated products, substitutes and products coated with substitutes X/5
03.02 Confectionery products:
A in solid form:
– with fatty substances on the surface X/5
– Other
B in paste form:
– with fatty substances on the surface X/3
– moist X
03.03 Sugar and sugar products
A In solid form
B Honey and the like X
C Molasses and sugar syrups X
04 Fruit, vegetable and products thereof
04.01 Whole fruit, fresh or chilled
04.02 Processed fruit:
A Dried or dehydrated fruit, whole or in the form of flour or powder
B Fruit in the form of chunks, puree or paste X(a) X(a)
C Fruit preserves (jams and similar products – whole fruit or chunks or in the form of flour or powder, preserved in a liquid medium):
– i) In an aqueous medium X(a) X(a)
– ii) In an oily medium X(a) X(a) X
– iii) In an alcoholic medium > 5% vol X[^f01000] X
04.03 Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others)
A Shelled, dried
B Shelled and roasted X/5[^f01002]
C In paste or cream form X X/3[^f01002]
04.04 Whole vegetables, fresh or chilled
04.05 Processed vegetables:
A Dried or dehydrated vegetables whole or in the form of flour or powder
B Vegetables, cut, in the form of purees X(a) X(a)
C Preserved vegetables:
– i) In an aqueous medium X(a) X(a)
– ii) In an oily medium X(a) X(a) X
– iii) In an alcoholic medium (> 5% vol) X[^f01000] X
05 Fats and oils
05.01 Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter) X
05.02 Margarine, butter and other fats and oils made from water emulsions in oil X/2
06 Animal products and eggs
06.01 Fish:
A Fresh, chilled, salted, smoked X X/3[^f01002]
B In the form of paste X X/3[^f01002]
06.02 Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shells X
06.03 Meat of all zoological species (including poultry and game):
A Fresh, chilled, salted, smoked X X/4
B In the form of paste, creams X X/4
06.04 Processed meat products (ham, salami, bacon and other) X X/4
06.05 Preserved and part preserved meat and fish:
A In an aqueous medium X(a) X(a)
B In an oily medium X(a) X(a) X
06.06 Eggs not in shell:
A Powdered or dried
B Other X
06.07 Egg yolks:
A Liquid X
B Powdered or frozen
06.08 Dried white of egg
07 Milk products
07.01 Milk:
A Whole X
B Partly dried X
C Skimmed or partly skimmed X
D Dried
07.02 Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit products X
07.03 Cream and sour cream X(a) X(a)
07:04 Cheeses:
A Whole, with rind
B Processed cheeses X(a) X(a)
C All others X(a) X(a) X/3(3)
07:05 Rennet:
A In liquid or viscous form X(a) X(a)
B Powdered or dried
08 Miscellaneous products
08.01 Vinegar X
08.02 Fried or roasted foods:
A Fried potatoes, fritters and the like X/5
B Of animal origin X/4
08.03 Preparations for soups, broths in liquid, solid or powder form (extracts, concentrates); homogenized composite food preparations, prepared dishes:
A Powdered or dried:
– i) With fatty substances on the surface X/5
– ii) Other
B Liquid or paste:
– i) With fatty substances on the surface X(a) X(a) X/3
– ii) Other X(a) X(a)
08.04 Yeasts and raising agents:
A In paste form X(a) X(a)
B Dried
08.05 Salt
08.06 Sauces:
A Without fatty substances on the surface X(a) X(a)
B Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsions X(a) X(a) X/3
C Sauce containing oil and water forming two distinct layers X(a) X(a) X
08.07 Mustard (except powdered mustard under heading 08.17) X(a) X(a) X/3[^f01002]
08.08 Sandwiches, toasted bread and the like containing any kind of foodstuff:
A With fatty substances on the surface X/5
B Other
08.09 Ice creams X
08.10 Dried foods:
A With fatty substances on the surface X/5
B Other
08.11 Frozen or deep frozen foods
08.12 Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol X[^f01000] X
08.13 Cocoa:
A Cocoa powder X/5[^f01002]
B Cocoa paste X/3[^f01002]
08.14 Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
08.15 Liquid coffee extracts X
08.16 Aromatic herbs and other herbs: Camomile, mallow, mint, tea, lime blossom and others
08.17 Spices and seasonings in the natural state: Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and other

PART 5 — Migration Test Conditions (Times and Temperatures)

General criteria

1

Subject to paragraphs 2, 4, 6 and 7 and to paragraph 4.4 of Chapter II of the Annex to Directive 82/711, when carrying out migration tests the time and temperature used shall be the time and temperature selected from column 2 of the Table which correspond to the worst foreseeable conditions of contact specified in column 1 of that Table for the plastic material or article being tested and to any labelling information on maximum temperature for use.

2

Where the plastic material or article being tested is intended for a food contact application covered by a combination of two or more times and temperatures specified in column 2 of the Table, the migration test shall be carried out by subjecting the test specimen successively to all the applicable worst foreseeable conditions appropriate to the sample, using the same portion of food simulant.

3

For the purposes of this Part the worst foreseeable conditions of contact are those which are recognised to be the most severe on the basis of scientific evidence.

Volatile migrants

4

When carrying out a test of the specific migration of volatile substances any test using a simulant shall be performed in a manner which recognises the loss of volatile migrants which may occur in the worst foreseeable conditions of use.

Special cases

5

When carrying out a migration test of a plastic material or article which is intended for use in a microwave oven, if the appropriate time and temperature is selected from the table to this Part, either a conventional oven or a microwave oven may be used.

6

Where the carrying out of a migration test under contact conditions specified in the Table to this Part causes any physical or other change in the test specimen which does not occur under the worst foreseeable conditions of use of the plastic material or article being tested the migration test shall be carried out in the worst foreseeable conditions of use in which such physical or other change does not occur.

7

Where, in actual use, the plastic material or article being tested is intended to be used for periods of less than 15 minutes at any temperature of not less than 70oC and not more than 100oC and such use is indicated by appropriate labelling or instructions no test other than for 2 hours at 70oC shall be carried out on the plastic material or article unless the plastic material or article is also intended to be used or storage at room temperature in which case no test other than for 10 days test at 40oC shall be carried out.

8

The Table shall be read with the notes to it.

Conditions of contact in worst foreseeable use Test conditions
(1) The period of time which represents the worst foreseeable conditions of contact. (1) The period of time which represents the worst foreseeable conditions of contact.
(2) This temperature shall be used only for simulant D. For simulant A, B or C the test may be replaced by a test at 100°C or at reflux temperature for a duration of four times the time selected in accordance with paragraph 1 of this Part. (2) This temperature shall be used only for simulant D. For simulant A, B or C the test may be replaced by a test at 100°C or at reflux temperature for a duration of four times the time selected in accordance with paragraph 1 of this Part.
Contact time: Test time:
less than or equal to 5 minutes [^f01003]
>5 minutes but less than or equal to 0.5 hours 0.5 hours
>0.5 hours but less than or equal to 1 hour 1 hour
>1 hour but less than or equal to 2 hours 2 hours
>2 hours but less than or equal to 4 hours 4 hours
>4 hours but less than or equal to 24 hours 24 hours
>24 hours 10 days
Contact temperature: Test temperature:
less than or equal to 5°C 5°C
>5°C but less than or equal to 20°C 20°C
>20°C but less than or equal to 40°C 40°C
>40°C but less than or equal to 70°C 70°C
>70°C but less than or equal to100°C 100°C or reflux temperature
>100°C but less than or equal to 121°C 121°C [^f01004]
>121°C but less than or equal to 130°C 130°C [^f01004]
>130°C but less than 150°C 150°C [^f01004]
>150°C 175°C [^f01004]

PART 6 — Substitute Fat Test for Overall and Specific Migration

1

Subject to paragraphs 2, 4 and 5, all the test media specified in the Table shall be used in the substitute fat test for overall or specific migration under the test conditions corresponding to the test conditions for simulant D.

2

Test conditions other than those specified in the Table may be used in the substitute fat test if the assumptions underlying the test conditions specified in the Table and, where the plastic material or article being tested is a polymer, the existing experience of that type of polymer are taken into account.

3

For each test–

  • (a) a new test specimen shall be used;
  • (b) the rules prescribed for simulant D in Parts 3, 4 and 5 of this Schedule shall be applied for each test medium;
  • (c) subject to paragraph 4, compliance with a migration limit shall be determined by selecting the highest value using all the test methods.

4

Where carrying out a migration test causes any physical or other change in the test specimen which does not occur under the worst foreseeable conditions of use of the plastic material or article the result of that test shall not be used to ascertain compliance with a migration limit.

5

Any test conditions in the Table which are generally recognised on the basis of scientific evidence as not being appropriate for the material or article to be tested shall not be used.

6

The Table shall be read with the notes to it.

CONVENTIONAL CONDITIONS FOR SUBSTITUTE TESTS CONVENTIONAL CONDITIONS FOR SUBSTITUTE TESTS CONVENTIONAL CONDITIONS FOR SUBSTITUTE TESTS CONVENTIONAL CONDITIONS FOR SUBSTITUTE TESTS
Test conditions with simulant D Test conditions with isooctane Test conditions with ethanol 95% Test conditions with MPPO[^f01005]
(1) MPPO = Modified polyphenylene oxide (1) MPPO = Modified polyphenylene oxide (1) MPPO = Modified polyphenylene oxide (1) MPPO = Modified polyphenylene oxide
(2) The volatile test media are used up to a maximum temperature of 60°C. A precondition of using these tests is that the material or article will withstand the test conditions that would otherwise be used with simulant D. Immerse a test specimen in olive oil under the appropriate conditions. If the physical properties are changed (eg melting, deformation) then the material is considered unsuitable for use at that temperature. If the physical properties are not changed then proceed with the substitute tests using new specimens. (2) The volatile test media are used up to a maximum temperature of 60°C. A precondition of using these tests is that the material or article will withstand the test conditions that would otherwise be used with simulant D. Immerse a test specimen in olive oil under the appropriate conditions. If the physical properties are changed (eg melting, deformation) then the material is considered unsuitable for use at that temperature. If the physical properties are not changed then proceed with the substitute tests using new specimens. (2) The volatile test media are used up to a maximum temperature of 60°C. A precondition of using these tests is that the material or article will withstand the test conditions that would otherwise be used with simulant D. Immerse a test specimen in olive oil under the appropriate conditions. If the physical properties are changed (eg melting, deformation) then the material is considered unsuitable for use at that temperature. If the physical properties are not changed then proceed with the substitute tests using new specimens. (2) The volatile test media are used up to a maximum temperature of 60°C. A precondition of using these tests is that the material or article will withstand the test conditions that would otherwise be used with simulant D. Immerse a test specimen in olive oil under the appropriate conditions. If the physical properties are changed (eg melting, deformation) then the material is considered unsuitable for use at that temperature. If the physical properties are not changed then proceed with the substitute tests using new specimens.
10 days at 5°C 0.5 days at 5°C 10 days at 5°C –
10 days at 20°C 1 day at 20°C 10 days at 20°C –
10 days at 40°C 2 days at 20°C 10 days at 40°C –
2 hours at 70°C 0.5 hours at 40°C 2 hours at 60°C –
0.5 hours at 100°C 0.5 hours at 60°C [^f01006] 2.5 hours at 60°C 0.5 hours at 100°C
1 hour at 100°C 1 hour at 60°C [^f01006] 3 hours at 60°C [^f01006] 1 hour at 100°C
2 hours at 100°C 1.5 hours at 60°C [^f01006] 3.5 hours at 60°C [^f01006] 2 hours at 100°C
0.5 hours at 121°C 1.5 hours at 60°C [^f01006] 3.5 hours at 60°C [^f01006] 0.5 hours at 121°C
1 hour at 121°C 2 hours at 60°C [^f01006] 4 hours at 60°C [^f01006] 1 hour at 121°C
2 hours at 121°C 2.5 hours at 60°C 4.5 hours at 60°C [^f01006] 2 hours at 121°C
0.5 hours at 130°C 2 hours at 60°C [^f01006] 4 hours at 60°C [^f01006] 0.5 hours at 130°C
1 hour at 130°C 2.5 hours at 60°C [^f01006] 4.5 hours at 60°C [^f01006] 1 hour at 130°C
2 hours at 150°C 3 hours at 60°C [^f01006] 5 hours at 60°C [^f01006] 2 hours at 150°C
2 hours at 175°C 4 hours at 60°C [^f01006] 6 hours at 60° C [^f01006] 2 hours at 175°C

PART 7 — Alternative Fat Tests for Overall and Specific Migration

1

Subject to paragraph 2 of this Part the conditions which must be fulfilled to allow the result of either test specified in paragraph 3 be used as an alternative to the result of a migration test carried out under Part 3 are that–

  • (a) the result obtained in a “comparison test” shows that the values are equal to or greater than those obtained in the test with simulant D; and
  • (b) the migration occurring in either test specified in paragraph 3 does not, after application of the appropriate reduction factor, exceed the appropriate migration limit.

2

The condition in paragraph 1(a) does not have to be fulfilled if it can be shown on the basis of the result of scientific experiment that the values obtained in either of the tests specified in paragraph 3 are equal to or greater than those obtained in any of the migration tests specified in Part 3.

3

The migration tests referred to in paragraphs 2 and 3 are–

  • (a) a test carried out using volatile media including isooctane, ethanol 95%, other volatile solvents or a mixture of solvents at such contact conditions as would result in values equal to or greater than those obtained in a test using simulant D;
  • (b) other tests using media having a very strong extraction power under very severe test conditions where, on the basis of scientific evidence, it is generally recognised that the results using these tests are equal to or higher than those obtained in a test using simulant D.

Signed

LEWIS MACDONALD — Authorised to sign by the Scottish Ministers — 25th October 2006

Explanatory note

(This note is not part of the Regulations)

These Regulations, which extend to Scotland only, revoke the Plastic Materials and Articles in Contact with Food (Scotland) Regulations 2006 (“the No. 1 Regulations”), and re-enact those Regulations with certain changes.

The main changes are–

  • (a) an amendment to the definition of “the Directive” to include the amendments made by Commission Directive 2005/79/EC, introducing new provisions relating to PVC gaskets containing epoxidised soybean oil and makes widespread changes to the Annexes containing lists of authorised monomers and other starting substances and additives;
  • (b) provision for a transitional defence relating to the use of epoxidised soybean oil in PVC gaskets; and
  • (c) the replacement of most of the content of Schedules 1 to 4 of the No. 1 Regulations by the incorporation, by reference to Annexes of Commission Directive 2002/72/EC as amended, of the specifications and lists of authorised substances formerly contained in those Schedules.

The Regulations in Part 2–

  • (a) prohibit specified activities in relation to any plastic material or article (as defined in regulation 2) which fails to meet the appropriate required standards set out in the Regulations (regulation 3);
  • (b) prohibit the use of monomers and additives in the manufacture of plastic materials and articles other than in accordance with specified conditions (regulation 4 and Schedule 1 in the case of monomers and regulation 5 and Schedule 1 in the case of additives);
  • (c) specify the required standards relating to the capability of a monomer or an additive to confer its constituents to food (regulation 6 for monomers and regulation 7 for additives);
  • (d) specify the required standard for products obtained by bacterial fermentation (regulation 8);
  • (e) specify the required standard relating to overall migration limits from plastic materials or articles to food (regulation 9);
  • (f) specify the required standards relating to the migration of primary aromatic amines from plastic materials or articles to food (regulation 10);
  • (g) specify the methods for determining the capability of a plastic material or article to transfer its constituents to food, and for detecting the presence of any such constituents in food (regulation 11 and Schedules 2 & 3);
  • (h) provide that prior to the retail stage plastic materials and articles must be accompanied by certain specified written information, including a declaration of legislative compliance (regulation 12);
  • (i) provide for the execution and enforcement of Regulation 1895/2005 (O.J. No. L 302, 19.11.05, p.28), which contains Community provisions relating to the epoxy derivatives known as BADGE, BFDGE and NOGE (regulation 13).

The Regulations in Part 3–

  • (a) provide for enforcement (regulation 14);
  • (b) specify offences and penalties (regulation 15);
  • (c) provide for defences to offences under regulation 15 (regulation 16);
  • (d) provide a transitional defence relating to the sale of glass jars that contain certain foods for infants and young children and that have been sealed with a PVC gasket containing epoxidised soybean oil (regulation 17);
  • (e) provide for other transitional defences in relation to certain plastic materials or articles that have already been manufactured or put into circulation in advance of a change in the law that would otherwise have made their manufacture or circulation unlawful (regulation 18);
  • (f) specify the procedure to be followed when sending a sample for analysis (regulation 19);
  • (g) make provision for a reference sample to be analysed by the Government Chemist (regulation 20).

The Regulations in Part 4 set out the procedure to be followed and the time limit to be observed when applying to the European Food Safety Authority for the authorisation of a new additive (regulation 21).

The Regulations in Part 5_

  • (a) apply sections of the Food Safety Act 1990 (regulation 22); and
  • (b) make consequential amendments and revocations (regulations 23, 24 and 25).

The principal Directives implemented by these Regulations are–

  • (a) Council Directive 82/711/EEC (O.J. No. L 297, 23.10.82, p.26) laying down the basic rules necessary for testing migration of the constituents of plastic materials and articles intended to come into contact with foodstuffs, as amended by Commission Directives 93/8/EEC (O.J. No. L 90, 14.4.93, p.22) and 97/48/EC (O.J. No. L 222, 12.8.97, p.10);
  • (b) Council Directive 85/572/EEC laying down the list of simulants to be used for testing migration of constituents of plastic materials and articles intended to come into contact with foodstuffs (O.J. No. L 372, 31.12.85, p.14);
  • (c) Commission Directive 2002/72/EC (O.J. no. L 220, 15.8.02, p.18) relating to plastic materials and articles intended to come into contact with foodstuffs, as amended by Commission Directives 2004/1/EC (O.J. No. L 7, 13.1.04, p.45), 2004/19/EC (O.J. No. L 71, 10.3.04, p.8) and 2005/79/EC (O.J. No. L 302, 19.11.05, p.35).

A full regulatory impact assessment of the effect that this instrument will have on business costs has been prepared and placed in the Scottish Parliament Information Centre. Copies may be obtained from the Food Standards Agency, 6th Floor, St Magnus House, 25 Guild Street, Aberdeen AB11 6NJ.

Footnotes

[^f00001]: 1990 c. 16; section 1(1) and (2) (definition of “food”) was substituted by S.I. 2004/2990; section 6(4) was amended by the Deregulation and Contracting Out Act 1994 (c. 40), Schedule 9, paragraph 6 and by the Food Standards Act 1999 (c. 28) (“the 1999 Act”), Schedule 5, paragraph 10(3); sections 16(2) and 48(1) were amended by the 1999 Act, Schedule 5, paragraph 8; section 17(1) and (2) was amended by 1999 Act, Schedule 5, paragraphs 8 and 12; section 26(3) was amended by the 1999 Act, Schedule 6; section 48(4) is disapplied in respect of these Regulations by virtue of section 48(4C) which was inserted by S.I. 2004/2990; amendments made by Schedule 5 to the 1999 Act shall be taken as pre commencement enactments for the purposes of the Scotland Act 1998 (c. 46) (c.46) (“the 1998 Act”) by virtue of section 40(2) of the 1999 Act. The functions of the Secretary of State, in so far as within devolved competence, were transferred to the Scottish Ministers by virtue of section 53 of the 1998 Act. In so far as not so transferred, those functions were transferred to the Scottish Ministers by the Scotland Act 1998 (Transfer of Functions to the Scottish Ministers etc.) Order 2005 (S.I. 2005/849).

[^f00002]: Section 48(4A) was inserted by paragraph 21 of Schedule 5 to the 1999 Act.

[^f00003]: O.J. No. L 31, 1.2.02, p.1. The Regulation was amended by Regulation (EC) No. 1642/2003 of the European Parliament and of the Council (O.J. No. L 245, 29.9.03, p.4).

[^f00004]: O.J. No. L 297, 23.10.82, p.26.

[^f00005]: O.J. No. L 90, 14.4.93, p.22.

[^f00006]: O.J. No. L 222, 12.8.97, p.10.

[^f00007]: O.J. No. L 372, 31.12.85, p.14.

[^f00008]: O.J. No. L 345, 14.12.88, p.29.

[^f00009]: O.J. No. L 184, 15.7.88, p.61.

[^f00010]: O.J. No. L 40, 11.2.89, p.27.

[^f00011]: O.J. No. L 237, 10.9.94, p.1.

[^f00012]: O.J. No. L 220, 15.8.02, p.18.

[^f00013]: O.J. No. L 7, 13.1.04, p.45.

[^f00014]: O.J. No. L 71, 10.3.04, p.8.

[^f00015]: O.J. No. L 302, 19.11.05, p.35.

[^f00016]: O.J. No. L 178, 28.7.95, p.1.

[^f00017]: O.J. No. L 257, 19.9.98, p.35.

[^f00018]: O.J. No. L 198, 4.8.00, p.41.

[^f00019]: O.J. No. L 190, 12.7.01, p.18.

[^f00020]: O.J. No. L 114, 21.4.04, p.15.

[^f00021]: O.J. No. L 226, 22.9.95, p.1.

[^f00022]: O.J. No. L 206, 5.8.99, p.19.

[^f00023]: O.J. No. L 190, 12.7.01, p.14.

[^f00024]: O.J. No. L 113, 20.4.04, p.24.

[^f00025]: O.J. No. L 339, 30.12.96, p.1.

[^f00026]: O.J. No. L 334, 9.12.98, p.1.

[^f00027]: O.J. No. L 277, 30.10.00, p.1.

[^f00028]: O.J. No. L 146, 31.5.01, p.1.

[^f00029]: O.J. No. L 292, 28.10.02, p.1.

[^f00030]: O.J. No. L 283, 31.10.03, p.71.

[^f00031]: O.J. No. L 113, 20.4.04, p.19.

[^f00032]: O.J. No. L 302, 19.11.05, p.28.

[^f00033]: S.I. 1998/1376 as amended by S.S.I. 2000/431, 2002/498, 2003/9, 2004/524 and 2005/92. It was revoked by S.S.I. 2006/314.

[^f00034]: S.S.I. 2005/243 as amended by S.S.I. 2006/314.

[^f00056]: S.S.I. 2006/314.

[^f00035]: O.J. No. L 338, 13.11.04, p.4.

[^f00036]: O.J. No. L 175, 4.7.91, p.35.

[^f00037]: O.J. No. L 101, 4.5.95, p.52.

[^f00038]: O.J. No. L 49, 28.2.96, p.12.

[^f00039]: O.J. No. L 139, 2.6.99, p.29.

[^f00040]: O.J. No. L 41, 14.2.03, p.37.

[^f00041]: O.J. No. L 49, 23.2.96, p.17.

[^f00042]: O.J. No. L 167, 12.2.98, p.23.

[^f00043]: O.J. No. L 124, 18.5.99, p.8.

[^f00044]: O.J. No. L 109, 6.5.00, p.29.

[^f00045]: O.J. No. L 124, 25.5.00, p.66.

[^f00046]: O.J. No. L310, 28.11.01, p.19.

[^f00047]: O.J. No. L 305, 7.11.02, p.19.

[^f00048]: O.J. No. L 236, 23.9.03, p.33.

[^f00049]: O.J. No. L 308, 25.11.03, p.15.

[^f00050]: S.I. 1990/2463.

[^f00051]: O.J. No. L 220, 15.8.02, p.18.

[^f00052]: O.J. No. L 7, 13.1.04, p.45.

[^f00053]: O.J. No. L 71, 10.3.04, p.8.

[^f00054]: O.J. No. L 302, 19.11.05, p.35.

[^f00055]: OJ No. L338, 13.11.04, p.4.

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