Scottish Statutory Instruments

2007 No. 142

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007

Made

1st March 2007

Laid before the Scottish Parliament

5th March 2007

Coming into force in accordance with regulation 1(3) to (5)

The Scottish Ministers, in exercise of the powers conferred by section 2(2) of the European Communities Act 1972(1) and of all other powers enabling them in that behalf, hereby make the following Regulations:

Citation, interpretation and commencement S

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007.

(2) In these Regulations, “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005(2).

(3) Subject to paragraphs (4) and (5), these Regulations shall come into force on 31st March 2007.

(4) Regulation 4 shall come into force on 11th May 2007.

(5) Regulation 5 shall come into force on 21st January 2008.

Commencement Information

I1 Reg. 1 in force at 31.3.2007, see reg. 1(3)

Amendment of the principal Regulations S

2.  The principal Regulations are amended in accordance with regulations 3 to 5.

Commencement Information

I2 Reg. 2 in force at 31.3.2007, see reg. 1(3)

Amendments coming into force on 31st March 2007 S

3.—(1) In regulation 2(1) (interpretation), for the definition of “the Residues Directives” substitute–

““the Residues Directives” means Directive 76/895(3), Directive 86/362(4), Directive 86/363(5) and Directive 90/642(6).”.

(2) In Schedule 2 (maximum residue levels), in the column relating to the pesticide Atrazine, for the entries for all products (Wheat, Rye, Barley, Sorghum, Oats, Triticale, Maize, Buckwheat, Millet, Rice, and Other Cereals), in the food group 8 (Cereals), substitute “0.1”.

Commencement Information

I3 Reg. 3 in force at 31.3.2007, see reg. 1(3)

Valid from 11/05/2007

Amendments coming into force on 11th May 2007 S

4.  Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–

(a) in Schedule 1, in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Captan set out in Schedule 1 to these Regulations; and

(b) in Schedule 2–

(i) for the entries in the columns relating to the pesticides Dichlorvos, Ethion and Folpet, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations;

(ii) in the appropriate place in the alphabetical sequence, insert the entries in the column relating to the pesticide Captan set out in Schedule 2 to these Regulations; and

(iii) at the end, insert as footnote 48, the footnote numbered (48) set out at the end of Schedule 2 to these Regulations.

Commencement Information

I4 Reg. 4 in force at 11.5.2007, see reg. 1(4)

Prospective

Amendments coming into force on 21st January 2008 S

5.  Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–

(a) in Schedule 1, in the appropriate place in the alphabetical sequence, [F1 insert the entry for the pesticide Desmedipham] set out in Schedule 1 to these Regulations; and

(b) in Schedule 2–

(i) for the entries in the column relating to the pesticide Chlorfenvinphos substitute the entries in the column relating to that pesticide set out in Schedule 2 to these Regulations; and

(ii) in the appropriate place in the alphabetical sequence, [F2 insert the entries in the column relating to the pesticide Desmedipham] set out in Schedule 2 to these Regulations.

Textual Amendments

F1 Words in reg. 5(a) substituted (16.8.2007) by The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2007 (revoked) 2007 (S.S.I. 2007/306), regs. 1(3), 7(a)

F2 Words in reg. 5(b)(ii) substituted (16.8.2007) by The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2007 (revoked) 2007 (S.S.I. 2007/306), regs. 1(3), 7(b)

Commencement Information

I5 Reg. 5 in force at 21.1.2008, see reg. 1(5)

ROSS FINNIE

A member of the Scottish Executive

St Andrew’s House,

Edinburgh

Valid from 11/05/2007

Regulations 4 and 5

SCHEDULE 1 S ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Commencement Information

I6 Sch. 1 in force at 11.5.2007 for specified purposes, see reg. 1(4)

I7 Sch. 1 in force at 21.1.2008 in so far as not already in force, see reg. 1(5)

Column 1	Column 2
Pesticide	Residue
Captan	captan
Desmedipham	desmedipham
Phenmedipham	(1) for products of plant origin: phenmedipham (2) for foodstuffs of animal origin: phenmedipham (Methyl-N-(3-hydroxyphenyl) carbamate (MHPC) expressed as phenmedipham)

Regulations 3, 4 and 5

SCHEDULE 2 S ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Commencement Information

I8 Sch. 2 in force at 11.5.2007 for specified purposes, see reg. 1(4)

I9 Sch. 2 in force at 21.1.2008 in so far as not already in force, see reg. 1(5)

Group to which food belongs	Groups include the following products	Captan	Chlorfenvinphos	Desmedipham	Dichlorvos	Ethion	Folpet	Phenmedipham
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Key: * Level at or about the limit of determination. FOOTNOTES:
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 Bird’s 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 Broccoli includes calabrese.
h Sum of captan and folpet.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i)  CITRUS FRUIT
	Grapefruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Lemons	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Limes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Oranges	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pomelos	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
ii)  TREE NUTS (Shelled or Unshelled)
	Almonds	0.3	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Brazil nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Cashew nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Chestnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Coconuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Hazelnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Macadamia nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pecans	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pine nuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pistachios	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Walnuts	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
iii)  POME FRUIT
	Apples	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Pears	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Quinces	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Others	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
iv)  STONE FRUIT
	Apricots	3	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Cherries	5	0.02*	0.05*	0.01*	0.01*	2	0.05*
	Peaches (inc nectarines & similar hybrids)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Plums	1	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
v)  BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Wine grapes	0.02*	0.02*	0.05*	0.01*	0.01*	5	0.05*
b)	Strawberries (other than wild)	3h	0.02*	0.05*	0.01*	0.01*	3h	0.1*
c)	Cane fruit (other than wild)
	Blackberries	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Dewberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Loganberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Raspberries	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Cranberries	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Currants (red, black & white)	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Gooseberries	3h	0.02*	0.05*	0.01*	0.01*	3h	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
e)	Wild berries & wild fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
vi)  MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Bananas	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Dates	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Figs	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Kiwi fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Kumquats	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Litchis	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Mangoes	2	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Olives (Table Consumption)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Olives (Oil Extract)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Papaya	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Passion fruit	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pineapples	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Pomegranates	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i)  ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.1*
	Carrots	0.1	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Cassava	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Celeriac	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Horseradish	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Jerusalem artichokes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Parsnips	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Parsley root	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Radishes	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Salsify	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Sweet potatoes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Swedes	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Turnips	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Yams	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
ii)  BULB VEGETABLES
	Garlic	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Onions	0.02*	0.02*	0.05*	0.01*	0.01*	0.1	0.05*
	Shallots	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Spring onions	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
iii)  FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	2h	0.02*	0.05*	0.01*	0.01*	2h	0.05*
	Peppers	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Chilli Peppers	0.1	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Aubergines	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Okra	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Gherkins	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Courgettes	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
c)	Cucurbits-inedible peel
	Melons	0.1	0.02*	0.05*	0.01*	0.01*	1	0.05*
	Squashes	0.02*	0.02*	0.05*	0.01*	0.01*	1	0.05*
	Watermelons	0.02*	0.02*	0.05*	0.01*	0.01*	1	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	1	0.05*
d)	Sweet corn	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
iv)  BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.02*g	0.05*g	0.01*	0.01*	0.02*	0.05*g
	Cauliflower	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Head cabbage	0.02*	0.5	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Kale	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
d)	Kohlrabi	0.02*	0.3	0.05*	0.01*	0.01*	0.05	0.05*
v)  LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Lamb’s lettuce	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Lettuce	0.02*	0.02*	0.05*	0.01*	0.01*	2	0.05*
	Scarole	2	0.02*f	0.05*f	0.01*	0.01*	0.02*	0.05*f
	Ruccola	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Leaves and stems of brassica	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
b)	Spinach & similar
	Spinach	0.1	0.1	0.05*	0.01*	0.01*	0.02*	0.5
	Beet leaves (chard)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.5
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.5
c)	Watercress	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
d)	Witloof	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
e)	Herbs
	Chervil	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Chives	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Parsley	0.1	0.5	0.05*	0.01*	2	0.02*	0.05*
	Celery leaves	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
vi)  LEGUME VEGETABLES (Fresh)
	Beans (with pods)	2h	0.02*	0.05*	0.01*	0.01*	2h	0.05*
	Beans (without pods)	2h	0.02*	0.05*	0.01*	0.01*	2h	0.05*
	Peas (with pods)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Peas (without pods)	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
vii)  STEM VEGETABLES
	Asparagus	0.02*	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Cardoons	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Celery	0.1	0.5	0.05*	0.01*	0.1	0.02*	0.05*
	Fennel	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Globe artichokes	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.2
	Leeks	2	0.1	0.05*	0.01*	0.01*	0.02*	0.05*
	Rhubarb	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
viii)  FUNGI
a)	Cultivated mushrooms	0.02*	0.05	0.05*	0.01*	0.01*	0.02*	0.05*
b)	Wild mushrooms	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
3. PULSES
	Beans	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Lentils	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Peas	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Lupins	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Peanuts	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Poppy seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Sesame seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Sunflower seed (with shell)	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Rape seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Soya bean	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Mustard seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Cotton seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Hemp seed	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
	Others	0.02*	0.02*	0.1*	0.01*	0.02*	0.02*	0.1*
5. POTATOES
	Early potatoes	0.05	0.02*	0.05*	0.01*	0.01*	0.1	0.05*
	Ware potatoes	0.05	0.02*	0.05*	0.01*	0.01*	0.1	0.05*
6. TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.05*	0.1*	0.02*	3	0.05*	0.1*
7. HOPS (Dried)
	Hops (dried (including hop pellets & unconcentrated powder))	0.05*	0.05*	0.1*	0.02*	0.02*	150	0.1*
8. CEREALS
	Wheat	0.02*	0.02*	0.05*	0.01*	0.01*	2	0.05*
	Rye	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Barley	0.02*	0.02*	0.05*	0.01*	0.01*	2	0.05*
	Sorghum	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Oats	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Triticale	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Maize	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Buckwheat	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Millet	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Ricea	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
	Others	0.02*	0.02*	0.05*	0.01*	0.01*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offalb		0.01*		0.05			0.05*
	Milkc & Dairy produced		0.01*		0.02			0.05*
	Eggse		0.01*		0.05*			0.05*
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 Directives 2006/62/EC (O.J. No. L 206, 27.07.06, p.27) and 2006/92/EC (O.J. No. L 311, 10.11.06, p.31) and implement in part Commission Directive 2007/7/EC (O.J. No. L43, 15.02.07, p.19).

The Regulations come into force, in stages, on 31st March 2007, 11th May 2007 and 21st January 2008.

The Regulations substitute or insert–

(a) new residue definitions for the pesticides Captan, Desmedipham and Phenmedipham in Schedule 1 to the principal Regulations which identifies the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

(b) new maximum residue levels for the pesticides Atrazine, Captan, Chlorfenvinphos, Desmedipham, Dichlorvos, Ethion, Folpet and Phenmedipham in Schedule 2 to the principal Regulations.

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 Executive Environment and Rural Affairs Department, EPHAS2, Area 1-B, 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). 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.

(2)

S.S.I. 2005/599 as amended by S.S.I. 2006/151, S.S.I. 2006/312 and S.S.I. 2006/548.

(3)

O.J. No. L 340, 9.12.76, p.26, as last amended by Commission Directive 2006/92/EC (O.J. No. L 311, 10.11.06, p.31).

(4)

O.J. No. L 221, 7.8.86, p.37, as last amended by Commission Directive 2006/92/EC (O.J. No. L 311, 10.11.06, p.31).

(5)

O.J. No. L 221, 7.8.86, p.43, as last amended by Commission Directive 2006/62/EC (O.J. No. L 206, 27.07.06, p.27).

(6)

O.J. No. L 350, 14.12.90, p.71, as last amended by Commission Directive 2006/92/EC (O.J. No. L 311, 10.11.06, p.31).