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

Regulation 2(2)

SCHEDULE 1 S

Commencement Information

I1 Sch. 1 in force at 25.3.2005

Group to which food belongs	Groups include the following products	Bifenthrin	Famoxadone
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).
(17) Other meat products.
(35) Scarole includes broad-leaf endive.
(41) Cattle fat.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRSERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i)  CITRUS FRUIT
	Grapefruit	0.1	0.02*
	Lemons	0.1	0.02*
	Limes	0.1	0.02*
	Mandarins (inc clementines & similar hybrids)	0.1	0.02*
	Oranges	0.1	0.02*
	Pomelos	0.1	0.02*
	Others	0.1	0.02*
ii)  TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.02*
	Brazil nuts	0.05*	0.02*
	Cashew nuts	0.05*	0.02*
	Chestnuts	0.05*	0.02*
	Coconuts	0.05*	0.02*
	Hazelnuts	0.05*	0.02*
	Macadamia nuts	0.05*	0.02*
	Pecans	0.05*	0.02*
	Pine nuts	0.05*	0.02*
	Pistachios	0.05*	0.02*
	Walnuts	0.05*	0.02*
	Others	0.05*	0.02*
iii)  POME FRUIT
	Apples	0.3	0.02*
	Pears	0.3	0.02*
	Quinces	0.3	0.02*
	Others	0.3	0.02*
iv)  STONE FRUIT
	Apricots	0.2	0.02*
	Cherries	0.2	0.02*
	Peaches (incl nectarines & similar hybrids	0.2	0.02*
	Plums	0.2	0.02*
	Others	0.2	0.02*
v.  BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	0.2	2
	Wine grapes	0.2	2
	(b) Strawberries (other than wild)	0.5	0.02*
	(c) Cane Fruit (other than wild)
	Blackberries	0.3	0.02*
	Dewberries	0.05*	0.02*
	Loganberries	0.05*	0.02*
	Raspberries	0.3	0.02*
	Others	0.05*	0.02*
(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.02*
	Cranberries	0.05*	0.02*
	Currants (red, black & white)	0.05*	0.02*
	Gooseberries	0.05*	0.02*
	Others	0.05*	0.02*
	(e) Wild berries & wild fruit	0.05*	0.02*
vi)  MISCELLANEOUS FRUIT
	Avocados	0.05*	0.02*
	Bananas	0.1	0.02*
	Dates	0.05*	0.02*
	Figs	0.05*	0.02*
	Kiwi fruit	0.05*	0.02*
	Kumquats	0.05*	0.02*
	Litchis	0.05*	0.02*
	Mangoes	0.05*	0.02*
	Olives (table consumption)	0.05*	0.02*
	Olives (oil extract)	0.05*	0.02*
	Papaya	0.05*	0.02*
	Passion fruit	0.05*	0.02*
	Pineapples	0.05*	0.02*
	Pomegranates	0.05*	0.02*
	Others	0.05*	0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i)  ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.02*
	Carrots	0.05*	0.02*
	Celeriac	0.05*	0.02*
	Horseradish	0.05*	0.02*
	Jerusalem artichokes	0.05*	0.02*
	Parsnips	0.05*	0.02*
	Parsley root	0.05*	0.02*
	Radishes	0.05*	0.02*
	Salsify	0.05*	0.02*
	Sweet potatoes	0.05*	0.02*
	Swedes	0.05*	0.02*
	Turnips	0.05*	0.02*
	Yams	0.05*	0.02*
	Others	0.05*	0.02*
ii)  BULB VEGETABLESs
	Garlic	0.05*	0.02*
	Onions	0.05*	0.02*
	Shallots	0.05*	0.02*
	Spring onions	0.05*	0.02*
	Others	0.05*	0.02*
iii)  FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.2	1
	Peppers	0.2	0.02*
	Chili peppers	0.2	0.02*
	Aubergines	0.2	0.2
	Others	0.2	0.02*
	(b) Cucurbits-edible peel
	Cucumbers	0.1	0.2
	Gherkins	0.1	0.2
	Courgettes	0.1	0.2
	Others	0.1	0.2
	(c) Cucurbits-inedible peel
	Melons	0.05*	0.3
	Squashes	0.05*	0.02*
	Watermelons	0.05*	0.02*
	Others	0.05*	0.02*
	(d) Sweet corn	0.05*	0.02*
iv  BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.2	0.02*
	Cauliflower	0.2	0.02*
	Others	0.2	0.02*
	(b) Head Brassicas
	Brussels sprouts	1	0.02*
	Head cabbage	1	0.02*
	Others	1	0.02*
	(c) Leafy Brassicas
	Chinese cabbage	0.05*	0.02*
	Kale	0.05*	0.02*
	Others	0.05*	0.02*
	(d) Kohlrabi	0.05*	0.02*
v)  LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	2	0.02*
	Lamb’s lettuce	2	0.02*
	Lettuce	2	0.02*
	Scarole	2(35)	0.02*(35)
	Others	2	0.02*
	(b) Spinach & similar
	Spinach	0.05*	0.02*
	Beet leaves (chard)	0.05*	0.02*
	Others	0.05*	0.02*
	(c) Watercress	0.05*	0.02*
	(d) Witloof	0.05*	0.02*
	(e) Herbs
	Chervil	0.05*	0.02*
	Chives	0.05*	0.02*
	Parsley	0.05*	0.02*
	Celery leaves	0.05*	0.02*
	Others	0.05*	0.02*
vi)  LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.5	0.02*
	Beans (without pods)	0.05*	0.02*
	Peas (with pods)	0.1	0.02*
	Peas (without pods)	0.05*	0.02*
	Others	0.05*	0.02*
vii)  STEM VEGETABLES
	Asparagus	0.05*	0.02*
	Cardoons	0.05*	0.02*
	Celery	0.05*	0.02*
	Fennel	0.05*	0.02*
	Globe artichokes	0.05*	0.02*
	Leeks	0.05*	0.02*
	Rhubarb	0.05*	0.02*
	Others	0.05*	0.02*
viii)  FUNGI
	(a) Cultivated mushrooms	0.05*	0.02*
	(b) Wild mushrooms	0.05*	0.02*
3. PULSES
	Beans	0.05*	0.02*
	Lentils	0.05*	0.02*
	Peas	0.05*	0.02*
	Others	0.05*	0.02*
4. OILSEEDS
	Linseed	0.1*	0.05*
	Peanuts	0.1*	0.05*
	Poppy seed	0.1*	0.05*
	Sesame seed	0.1*	0.05*
	Sunflower seed	0.1*	0.05*
	Rape seed	0.1*	0.05*
	Soya bean	0.1	0.05*
	Mustard seed	0.1*	0.05*
	Cotton seed	0.1*	0.05*
	Others	0.1*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.02*
	Ware potatoes	0.05*	0.02*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinesis)	5	0.05*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	10	0.05*
8. CEREALS
	Wheat	0.5	0.1
	Rye	0.05*	0.1
	Barley	0.5	0.2
	Sorghum	0.05*	0.1
	Oats	0.5	0.1
	Triticale	0.5	0.1
	Maize	0.05*	0.02*
	Buckwheat	0.05*	0.1
	Millet	0.05*	0.1
	Rice (1)	0.05*	0.02*
	Other cereals (2)	0.05*	0.1
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat (3)	0.1 (41) 0.05* (17)	0.05*
	Milk (4) & Dairy Produce (5)	0.01*	0.05*
	Eggs (6)	0.01*	0.05*