2007 No. 142
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007
Made
Laid before the Scottish Parliament
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 19721 and of all other powers enabling them in that behalf, hereby make the following Regulations:
Citation, interpretation and commencementI11
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 20052.
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.
Amendment of the principal RegulationsI22
The principal Regulations are amended in accordance with regulations 3 to 5.
Amendments coming into force on 31st March 2007I33
1
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”.
Amendments coming into force on 11th May 2007I74
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.
Amendments coming into force on 21st January 2008I45
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, F1insert 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, F2insert the entries in the column relating to the pesticide Desmedipham set out in Schedule 2 to these Regulations.
I8I5SCHEDULE 1ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS
Sch. 1 in force at 21.1.2008 in so far as not already in force, see reg. 1(5)
Sch. 1 entry omitted (16.8.2007) by virtue of 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), 8
I9I6SCHEDULE 2ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS
Sch. 2 in force at 21.1.2008 in so far as not already in force, see reg. 1(5)
Words in sch. 2 omitted (16.8.2007) by virtue of 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), 9
Group to which food belongs | Groups include the following products | Captan | Chlorfenvinphos | Desmedipham | Dichlorvos | Ethion | Folpet | F4... |
---|---|---|---|---|---|---|---|---|
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | ||||||||
| ||||||||
Grapefruit | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Lemons | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Limes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Mandarins (inc clementines & similar hybrids) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Oranges | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pomelos | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
Almonds | 0.3 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Brazil nuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Cashew nuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Chestnuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Coconuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Hazelnuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Macadamia nuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pecans | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pine nuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pistachios | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Walnuts | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
Apples | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Pears | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Quinces | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Others | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
| ||||||||
Apricots | 3 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Cherries | 5 | 0.02* | 0.05* | 0.01* | 0.01* | 2 | F4... | |
Peaches (inc nectarines & similar hybrids) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Plums | 1 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
a) | Table & wine grapes | F4... | ||||||
Table grapes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Wine grapes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 5 | F4... | |
b) | Strawberries (other than wild) | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... |
c) | Cane fruit (other than wild) | |||||||
Blackberries | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Dewberries | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Loganberries | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Raspberries | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
d) | Other small fruit & berries (other than wild) | |||||||
Bilberries | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Cranberries | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Currants (red, black & white) | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Gooseberries | 31007 | 0.02* | 0.05* | 0.01* | 0.01* | 31007 | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
e) | Wild berries & wild fruit | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
| ||||||||
Avocados | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Bananas | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Dates | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Figs | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Kiwi fruit | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Kumquats | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Litchis | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Mangoes | 2 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Olives (Table Consumption) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Olives (Oil Extract) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Papaya | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Passion fruit | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pineapples | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Pomegranates | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | ||||||||
| ||||||||
Beetroot | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Carrots | 0.1 | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Cassava | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Celeriac | 0.1 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Horseradish | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Jerusalem artichokes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Parsnips | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Parsley root | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Radishes | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Salsify | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Sweet potatoes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Swedes | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Turnips | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Yams | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
Garlic | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Onions | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.1 | F4... | |
Shallots | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Spring onions | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
a) | Solanacea | |||||||
Tomatoes | 21007 | 0.02* | 0.05* | 0.01* | 0.01* | 21007 | F4... | |
Peppers | 0.1 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Chilli Peppers | 0.1 | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Aubergines | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Okra | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
b) | Cucurbits-edible peel | |||||||
Cucumbers | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Gherkins | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Courgettes | 0.02* | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
c) | Cucurbits-inedible peel | |||||||
Melons | 0.1 | 0.02* | 0.05* | 0.01* | 0.01* | 1 | F4... | |
Squashes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 1 | F4... | |
Watermelons | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 1 | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 1 | F4... | |
d) | Sweet corn | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
| ||||||||
a) | Flowering Brassicas | |||||||
Broccoli | 0.02* | 0.02*1006 | 0.05*1006 | 0.01* | 0.01* | 0.02* | F4... | |
Cauliflower | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
b) | Head Brassicas | F4... | ||||||
Brussels sprouts | 0.02* | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Head cabbage | 0.02* | 0.5 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
c) | Leafy Brassicas | F4... | ||||||
Chinese cabbage | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Kale | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
d) | Kohlrabi | 0.02* | 0.3 | 0.05* | 0.01* | 0.01* | 0.05 | F4... |
| ||||||||
a) | Lettuce & similar | |||||||
Cress | 0.02* | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Lamb’s lettuce | 0.02* | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Lettuce | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 2 | F4... | |
Scarole | 2 | 0.02*1005 | 0.05*1005 | 0.01* | 0.01* | 0.02* | F4... | |
Ruccola | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Leaves and stems of brassica | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
b) | Spinach & similar | |||||||
Spinach | 0.1 | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Beet leaves (chard) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
c) | Watercress | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
d) | Witloof | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
e) | Herbs | |||||||
Chervil | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Chives | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Parsley | 0.1 | 0.5 | 0.05* | 0.01* | 2 | 0.02* | F4... | |
Celery leaves | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
Beans (with pods) | 21007 | 0.02* | 0.05* | 0.01* | 0.01* | 21007 | F4... | |
Beans (without pods) | 21007 | 0.02* | 0.05* | 0.01* | 0.01* | 21007 | F4... | |
Peas (with pods) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Peas (without pods) | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
Asparagus | 0.02* | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Cardoons | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Celery | 0.1 | 0.5 | 0.05* | 0.01* | 0.1 | 0.02* | F4... | |
Fennel | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Globe artichokes | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Leeks | 2 | 0.1 | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Rhubarb | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
| ||||||||
a) | Cultivated mushrooms | 0.02* | 0.05 | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
b) | Wild mushrooms | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... |
3. PULSES | ||||||||
Beans | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Lentils | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Peas | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Lupins | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
4. OILSEEDS | ||||||||
Linseed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Peanuts | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Poppy seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Sesame seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Sunflower seed (with shell) | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Rape seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Soya bean | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Mustard seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Cotton seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Hemp seed | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.1* | 0.01* | 0.02* | 0.02* | F4... | |
5. POTATOES | ||||||||
Early potatoes | 0.05 | 0.02* | 0.05* | 0.01* | 0.01* | 0.1 | F4... | |
Ware potatoes | 0.05 | 0.02* | 0.05* | 0.01* | 0.01* | 0.1 | F4... | |
6. TEA | ||||||||
Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis) | 0.05* | 0.05* | 0.1* | 0.02* | 3 | 0.05* | F4... | |
7. HOPS (Dried) | ||||||||
Hops (dried (including hop pellets & unconcentrated powder)) | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 150 | F4... | |
8. CEREALS | ||||||||
Wheat | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 2 | F4... | |
Rye | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Barley | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 2 | F4... | |
Sorghum | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Oats | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Triticale | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Maize | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Buckwheat | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Millet | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Rice1000 | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
Others | 0.02* | 0.02* | 0.05* | 0.01* | 0.01* | 0.02* | F4... | |
9. PRODUCTS OF ANIMAL ORIGIN | ||||||||
Meat, edible offal, fat & preparations of meat & edible offal1001 | 0.01* | 0.05 | F4... | |||||
0.01* | 0.02 | F4... | ||||||
Eggs1004 | 0.01* | 0.05* | F4... | |||||
10. SPICES | ||||||||
Cumin seed | ||||||||
Juniper seed | ||||||||
Nutmeg | ||||||||
Pepper, black and white | ||||||||
Vanilla pods | ||||||||
Spices – others | ||||||||
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Key: * Level at or about the limit of determination. FOOTNOTES: | ||||||||
Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | ||||||||
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. | ||||||||
These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | ||||||||
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. | ||||||||
Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ||||||||
Scarole includes broad—leaf endive. | ||||||||
Broccoli includes calabrese. | ||||||||
Sum of captan and folpet. |
(This note is not part of the Regulations)
Sch. 1 in force at 11.5.2007 for specified purposes, see reg. 1(4)