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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006

Type Scottish-Statutory-Instrument

Publication 2006-06-07

Last updated 2008-11-18

State In force

Jurisdiction Scotland

Department King's Printer for Scotland

Source legislation.gov.uk

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Reform history JSON API

Made: 7th June 2006

Laid before the Scottish Parliament: 8th June 2006

Coming into force in accordance with regulation 1

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Citation and commencement

1

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

2

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Amendments coming into force on 27th July 2006

3

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Amendments coming into force on 15th September 2006

4

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SCHEDULE 1 — ENTRIES AND COLUMNS SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PESTICIDES (MAXIMUM RESIDUE L EVELS IN CROPS, FOOD AND FEEDING STUFFS) (SCOTLAND) REGULATIONS 2005

Group to which food belongs	Groups include the following products	Benomyl/ Carbendazim	Carbofuran	Thiophanate-methyl	Diquat
(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.	(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.	(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.	(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.	(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.	(46) FOOTNOTES: The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT	i CITRUS FRUIT
	Grapefruit	0.1*	0.3	0.05*	0.1*
	Lemons	0.1*	0.3	0.05*	0.1*
	Limes	0.1*	0.3	0.05*	0.1*
	Mandarins (inc clementines & similar hybrids)	0.1*	0.3	0.05*	0.1*
	Oranges	0.1*	0.3	0.05*	0.1*
	Pomelos	0.1*	0.3	0.05*	0.1*
	Others	0.1*	0.3	0.05*	0.1*
ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)	ii TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.02*	0.05*	0.2
	Brazil nuts	0.1*	0.02*	0.05*	0.2
	Cashew nuts	0.1*	0.02*	0.05*	0.2
	Chestnuts	0.1*	0.02*	0.05*	0.2
	Coconuts	0.1*	0.02*	0.05*	0.2
	Hazelnuts	0.1*	0.02*	0.05*	0.2
	Macadamia nuts	0.1*	0.02*	0.05*	0.2
	Pecans	0.1*	0.02*	0.05*	0.2
	Pine nuts	0.1*	0.02*	0.05*	0.2
	Pistachios	0.1*	0.02*	0.05*	0.2
	Walnuts	0.1*	0.02*	0.05*	0.2
	Others	0.1*	0.02*	0.05*	0.2
iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT	iii POME FRUIT
	Apples	0.2	0.02*	0.05*	0.5
	Pears	0.2	0.02*	0.05*	0.5
	Quinces	0.2	0.02*	0.05*	0.5
	Others	0.2	0.02*	0.05*	0.5
iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT	iv STONE FRUIT
	Apricots	0.2	0.02*	0.05*	2
	Cherries	0.5	0.02*	0.05*	0.3
	Peaches (inc nectarines & similar hybrids)	0.2	0.02*	0.05*	2
	Plums	0.5	0.02*	0.05*	0.3
	Others	0.1*	0.02*	0.05*	0.1*
v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT	v BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.3	0.02*	0.05*	0.1*
	Wine grapes	0.5	0.02*	0.05*	3
b)	Strawberries (other than wild)	0.1*	0.02*	0.05*	0.1*
c)	Cane fruit (other than wild)
	Blackberries	0.1*	0.02*	0.05*	0.1*
	Dewberries	0.1*	0.02*	0.05*	0.1*
	Loganberries	0.1*	0.02*	0.05*	0.1*
	Raspberries	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
d)	other small fruit & berries (other than wild)
	Bilberries	0.1*	0.02*	0.05*	0.1*
	Cranberries	0.1*	0.02*	0.05*	0.1*
	Currants (red, black & white)	0.1*	0.02*	0.05*	0.1*
	Gooseberries	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
e)	Wild berries & wild fruit	0.1*	0.02*	0.05*	0.1*
vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT	vi MISCELLANEOUS FRUIT
	Avocados	0.1*	0.02*	0.05*	0.1*
	Bananas	0.1*	0.02*	0.05*	0.1*
	Dates	0.1*	0.02*	0.05*	0.1*
	Figs	0.1*	0.02*	0.05*	0.1*
	Kiwi fruit	0.1*	0.02*	0.05*	0.1*
	Kumquats	0.1*	0.02*	0.05*	0.1*
	Litchis	0.1*	0.02*	0.05*	0.1*
	Mangoes	0.1*	0.02*	0.05*	0.1*
	Olives (Table Consumption)	0.1*	0.02*	0.05*	0.1*
	Olives (Oil Extract)	0.1*	0.02*	0.05*	0.1*
	Papaya	0.1*	0.02*	0.05*	0.1*
	Passion fruit	0.1*	0.02*	0.05*	0.1*
	Pineapples	0.1*	0.02*	0.05*	0.1*
	Pomegranates	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES	i ROOT AND TUBER VEGETABLES
	Beetroot	0.1*	0.02*	0.05*	0.1*
	Carrots	0.1*	0.02*	0.05*	0.1*
	Cassava	0.1*	0.02*	0.05*	0.1*
	Celeriac	0.1*	0.02*	0.05*	0.1*
	Horseradish	0.1*	0.02*	0.05*	0.1*
	Jerusalem artichokes	0.1*	0.02*	0.05*	0.1*
	Parsnips	0.1*	0.02*	0.05*	0.1*
	Parsley root	0.1*	0.02*	0.05*	0.1*
	Radishes	0.1*	0.02*	0.05*	0.1*
	Salsify	0.1*	0.02*	0.05*	0.1*
	Sweet potatoes	0.1*	0.02*	0.05*	0.1*
	Swedes	0.1*	0.02*	0.05*	0.1*
	Turnips	0.1*	0.02*	0.05*	0.1*
	Yams	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES	ii BULB VEGETABLES
	Garlic	0.1*	0.02*	0.05*	0.1*
	Onions	0.1*	0.02*	0.05*	0.1*
	Shallots	0.1*	0.02*	0.05*	0.1*
	Spring onions	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES	iii FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.5	0.02*	0.05*	2
	Peppers	0.1*	0.02*	0.05*	0.1*
	Chilli peppers	0.1*	0.02*	0.05*	0.1*
	Aubergines	0.5	0.02*	0.05*	2
	Okra	2	0.02*	0.05*	1
	Others	0.1*	0.02*	0.05*	0.1*
b)	Cucurbits-edible peel
	Cucumbers	0.1*	0.02*	0.05*	0.1*
	Gherkins	0.1*	0.02*	0.05*	0.1*
	Courgettes	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
c)	Cucurbits-inedible peel
	Melons	0.1*	0.02*	0.05*	0.3
	Squashes	0.1*	0.02*	0.05*	0.3
	Watermelons	0.1*	0.02*	0.05*	0.3
	Others	0.1*	0.02*	0.05*	0.3
d)	Sweet corn	0.1*	0.02*	0.05*	0.1*
iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES	iv BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.1*	0.02*	0.05*	0.1*
	Cauliflower	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
b)	Head Brassicas
	Brussels sprouts	0.5	0.02*	0.05*	1
	Head cabbage	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
c)	Leafy Brassicas
	Chinese cabbage	0.1*	0.02*	0.05*	0.1*
	Kale	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
d)	Kohlrabi	0.1*	0.02*	0.05*	0.1*
v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS	v LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.1*	0.02*	0.05*	0.1*
	Lamb’s lettuce	0.1*	0.02*	0.05*	0.1*
	Lettuce	0.1*	0.02*	0.05*	0.1*
	Scarole	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
b)	Spinach & similar
	Spinach	0.1*	0.02*	0.05*	0.1*
	Beet leaves (chard)	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
c)	Watercress	0.1*	0.02*	0.05*	0.1*
d)	Witloof	0.1*	0.02*	0.05*	0.1*
e)	Herbs
	Chervil	0.1*	0.02*	0.05*	0.1*
	Chives	0.1*	0.02*	0.05*	0.1*
	Parsley	0.1*	0.02*	0.05*	0.1*
	Celery leaves	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)	vi LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.2	0.02*	0.05*	0.1*
	Beans (without pods)	0.1*	0.02*	0.05*	0.1*
	Peas (with pods)	0.2	0.02*	0.05*	0.1*
	Peas (without pods)	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES	vii STEM VEGETABLES
	Asparagus	0.1*	0.02*	0.05*	0.1*
	Cardoons	0.1*	0.02*	0.05*	0.1*
	Celery	0.1*	0.02*	0.05*	0.1*
	Fennel	0.1*	0.02*	0.05*	0.1*
	Globe artichokes	0.1*	0.02*	0.05*	0.1*
	Leeks	0.1*	0.02*	0.05*	0.1*
	Rhubarb	0.1*	0.02*	0.05*	0.1*
	Others	0.1*	0.02*	0.05*	0.1*
viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI	viii FUNGI
	Cultivated mushrooms	0.1*	0.02*	0.05*	0.1*
	Wild mushrooms	0.1*	0.02*	0.05*	0.1*
3. PULSES
	Beans	0.1*	0.02*	0.2	0.1*
	Lentils	0.1*	0.02*	0.2	0.1*
	Peas	0.1*	0.02*	0.2	0.1*
	Others	0.1*	0.02*	0.2	0.1*
4. OILSEEDS
	Linseed	0.1*	0.1	5	0.1*
	Peanuts	0.1*	0.1	0.1*	0.1*
	Poppy seed	0.1*	0.1	0.1*	0.1*
	Sesame seed	0.1*	0.1	0.1*	0.1*
	Sunflower seed (with shell)	0.1*	0.1	1	0.1*
	Rape seed	0.1*	0.1	2	0.1*
	Soya bean	0.2	0.1	0.2	0.3
	Mustard seed	0.1*	0.1	0.5	0.1*
	Cotton seed	0.1*	0.1	0.1*	0.1*
	Hemp seed	0.1*	0.1	0.5	0.1*
	Others	0.1*	0.1	0.1*	0.1*
5. POTATOES
	Early potatoes	0.1*	0.02*	0.05*	0.1*
	Ware potatoes	0.1*	0.02*	0.05*	0.1*
6. TEA
	Tea (black tea, processed from the leaves of Camellia sinensis)	0.1*	0.05*	0.1*	0.1*
7. HOPS (dried)
	Hops (dried (including hop pellets & unconcentrated powder))	0.1*	0.05*	0.1*	0.1*
8. CEREALS
	Wheat	0.1	0.02*	0.05*	0.05
	Rye	0.1	0.02*	0.05*	0.05
	Barley	2	0.02*	10	0.3
	Sorghum	0.01*	0.02*	0.05*	0.01*
	Oats	2	0.02*	2	0.3
	Triticale	0.1	0.02*	0.05*	0.05
	Maize	0.01*	0.02*	1	0.01*
	Buckwheat	0.01*	0.02*	0.05*	0.01*
	Millet	0.01*	0.02*	1	0.01*
	Rice	0.01*	0.02*	0.05*	0.01*
	Others	0.01*	0.02*	0.05*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat	0.05*[^f01000]	0.1*	0.05*	0.05*[^f01000]
	Milk	0.05*[^f01000]	0.1*	0.05*	0.05*[^f01000]
	Dairy produce	0.05*[^f01000]	0.1*	0.05*	0.05*[^f01000]
	Eggs	0.05*[^f01000]	0.1*	0.05*	0.05*[^f01000]
10.
SPICES	SPICES	SPICES	SPICES	SPICES	SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices – others

UNITS:

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

KEY:

Level at or about the limit of determination.

SCHEDULE 2 — ENTRIES SUBSTITUTED IN SCHEDULE 1 TO THE PESTICIDES (MAXIMUM RESIDUE LEVELS IN CROPS, FOOD AND FEEDING STUFFS) (SCOTLAND) REGULATIONS 2005

Column 1	Column 2
Pesticide	Residue
Benomyl and Carbendazim	1 for products of plant origin other than cereals: sum of benomyl and carbendazim, expressed as carbendazim 2 for cereals: benomyl and carbendazim, expressed as carbendazim 3 for foodstuffs of animal origin: for carbendazim only: carbendazim and thiophanate-methyl, expressed as carbendazim
Thiophanate-methyl	1 for products of plant origin: thiophanate-methyl 2 for foodstuffs of animal origin: carbendazim and thiophanate-methyl, expressed as carbendazim

Signed

ROSS FINNIE — A member of the Scottish Executive — 7th June 2006

Explanatory note

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Footnotes

[^f00001]: 1972 c. 68. Section 2(2) was amended by the Scotland 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.

[^f00002]: S.S.I. 2005/599 as amended by S.S.I. 2006/151.

[^f00003]: O.J. No. L 340, 9.12.1976, p.26, as last amended by Commission Directive 2005/70/EC (O.J. No. L 276, 21.10.2005, p.35).

[^f00004]: O.J. No. L 221, 7.8.1986, p.37, as last amended by Commission Directive 2006/30/EC (O.J. No. L 75, 14.3.2006, p.7).

[^f00005]: O.J. No. L 221, 7.8.1986, p.43, as last amended by Commission Directive 2006/30/EC (O.J. No. L 75, 14.3.2006, p.7).

[^f00006]: O.J. No. L 350, 14.12.1990, p.71, as last amended by Commission Directive 2006/30/EC (O.J. No. L 75, 14.3.2006, p.7).

[^f00007]: S.S.I. 2006/312.

UNITS:

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

KEY:

Level at or about the limit of determination.

Editorial notes

[^key-5195dd2a11c093eb8bffc40e103f09ff]: Regulations revoked (18.11.2008) by The Pesticides (Maximum Residue Levels) (Scotland) Regulations 2008 (S.S.I. 2008/342), reg. 1(1), sch. 2

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