
1 

(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 3) Regulations 2001.
(2) Other than as provided for in paragraph (3) below, these Regulations shall come into force on 1st January 2002.
(3) For the purposes of regulation 2(4)(b) and (c) below, these Regulations shall come into force on 1st March 2002.
2 

(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000 are amended in accordance with this regulation.
(2) In regulation 2(1), for the definition of “the Residues Directives” there is substituted the definition in Schedule 1 to these Regulations.
(3) In Part 2 of Schedule 2 maximum residue levels are substituted as follows–
(a) for mg/kg of iprodione on spring onions delete “5” and insert “3”;
(b) for mg/kg of spiroxamine on meat, fat & preparations of meat delete “0.2(37)” and insert “0.2(37)(39)”; and
(c) for mg/kg of spiroxamine on milk & dairy produce delete “0.02(37)(39)” and insert “0.02(37)”.
(4) In Part 2 of Schedule 2–
(a) there are inserted, in the appropriate places to preserve the alphabetical ordering from left to right, the maximum permitted levels for residues of the pesticides azimsulfuron and prohexadione and its salts expressed as prohexadione, specified in Schedule 2 to these Regulations in relation to the products so specified;
(b) there are inserted, in the appropriate places to preserve the alphabetical ordering from left to right, the maximum permitted levels for residues of the pesticide fluroxypyr and its esters expressed as fluroxypyr, specified in Schedule 2 to these Regulations in relation to the products so specified; and
(c) for the existing maximum permitted levels for residues of the pesticides azoxystrobin and kresoxim methyl there are substituted the maximum permitted levels for residues of those pesticides, specified in Schedule 2 to these Regulations in relation to the products so specified.
3 
Regulation 2(2) of the Pesticides (Maximum Residue levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2001 is omitted.
ROSS FINNIE
A member of the Scottish Executive
Edinburgh
21st November 2001
SCHEDULE 1
Regulation 2(2)

“
 “the Residues Directives” means Council Directive 86/362/EEC (as amended by Council Directives 88/298/EEC, 90/654/EEC, 93/57/EEC, 94/29/EC, 95/39/EC, 96/33/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/65/EC, 1999/71/EC, 2000/24/EC, 2000/42/EC, 2000/48/EC, 2000/58/EC, 2000/81/EC, 2000/82/EC, 2001/39/EC, 2001/48/EC, 2001/57/EC,), together with Council Directive 86/363/EEC (as amended by Council Directives 93/57/EEC, 94/29/EC, 95/39/EC, 96/33/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/71/EC, 2000/24/EC, 2000/42/EC, 2000/81/EC, 2000/82/EC, 2001/39/EC and 2001/57/EC) and Council Directive 90/642/EEC (as amended by Council Directives 93/58/EEC, 94/30/EC, 95/38/EC, 95/61/EC, 96/32/EC, 97/41/EC and Commission Directives 97/71/EC, 98/82/EC, 1999/65/EC, 1999/71/EC, 2000/24, 2000/42/EC, 2000/48/EC, 2000/57/EC, 2000/58/EC, 2000/81/EC, 2000/82/EC, 2001/35/EC, 2001/39/EC, 2001/48/EC and 2001/57/EC).”.

SCHEDULE 2
Regulation 2(4)


Group to which food belongs Groups include the following products Azimsulfuron Azoxystrobin Fluroxypr and its esters expressed as fluroxypr Kresoxim methyl Prohexadione and its salts expressed as prohexadione
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
 Grapefruit 0.02* 0.05* 0.05* 0.05* 0.05*
 Lemons 0.02* 0.05* 0.05* 0.05* 0.05*
 Limes 0.02* 0.05* 0.05* 0.05* 0.05*
 Mandarins (inc clementines & similar hybrids 0.02* 0.05* 0.05* 0.05* 0.05*
 Oranges 0.02* 0.05* 0.05* 0.05* 0.05*
 Pomelos 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
ii) TREE NUTS (shelled or unshelled)
 Almonds 0.02* 0.1* 0.05* 0.1* 0.05*
 Brazil nuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Cashew nuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Chestnuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Coconuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Hazelnuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Macadamia nuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Pecans 0.02* 0.1* 0.05* 0.1* 0.05*
 Pine nuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Pistachios 0.02* 0.1* 0.05* 0.1* 0.05*
 Walnuts 0.02* 0.1* 0.05* 0.1* 0.05*
 Others 0.02* 0.1* 0.05* 0.1* 0.05*
iii) POME FRUIT
 Apples 0.02* 0.05* 0.05* 0.2* 0.05*
 Pears 0.02* 0.05* 0.05* 0.2* 0.05*
 Quinces 0.02* 0.05* 0.05* 0.2* 0.05*
 Others 0.02* 0.05* 0.05* 0.2* 0.05*
iv) STONE FRUIT
 Apricots 0.02* 0.05* 0.05* 0.05* 0.05*
 Cherries 0.02* 0.05* 0.05* 0.05* 0.05*
 Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.05*
 Plums 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT
 a) Table & wine grapes
 Table grapes 0.02* 2 0.05* 1 0.05*
 Wine grapes 0.02* 2 0.05* 1 0.05*
 b) Strawberries (other than wild) 0.02* 0.05* 0.05* 0.05* 0.05*
 c) Cane Fruit (other than wild)
 Blackberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Dewberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Loganberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Raspberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 d) Other small fruit & berries (other than wild)
 Bilberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Cranberries 0.02* 0.05* 0.05* 0.05* 0.05*
 Currants (red, black & white) 0.02* 0.05* 0.05* 1 0.05*
 Gooseberries 0.02* 0.05* 0.05* 1 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 e) Wild berries & wild fruit 0.02* 0.05* 0.05* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT
 Avocados 0.02* 0.05* 0.05* 0.05* 0.05*
 Bananas 0.02* 2 0.05* 0.05* 0.05*
 Dates 0.02* 0.05* 0.05* 0.05* 0.05*
 Figs 0.02* 0.05* 0.05* 0.05* 0.05*
 Kiwi fruit 0.02* 0.05* 0.05* 0.05* 0.05*
 Kumquats 0.02* 0.05* 0.05* 0.05* 0.05*
 Litchis 0.02* 0.05* 0.05* 0.05* 0.05*
 Mangoes 0.02* 0.05* 0.05* 0.05* 0.05*
 Olives (table consumption) 0.02* 0.05* 0.05* 0.2 0.05*
 Olives (oil extract) 0.02* 0.05* 0.05* 0.2 0.05*
 Passion fruit 0.02* 0.05* 0.05* 0.05* 0.05*
 Papaya 0.02* 0.05* 0.05* 0.05* 0.05*
 Pineapple 0.02* 0.05* 0.05* 0.05* 0.05*
 Pomegranates 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
 Beetroot 0.02* 0.05* 0.05* 0.05* 0.05*
 Carrots 0.02* 0.05* 0.05* 0.05* 0.05*
 Celeriac 0.02* 0.05* 0.05* 0.05* 0.05*
 Horseradish 0.02* 0.05* 0.05* 0.05* 0.05*
 Jerusalem artichokes 0.02* 0.05* 0.05* 0.05* 0.05*
 Parsnips 0.02* 0.05* 0.05* 0.05* 0.05*
 Parsley root 0.02* 0.05* 0.05* 0.05* 0.05*
 Radishes 0.02* 0.05* 0.05* 0.05* 0.05*
 Salsify 0.02* 0.05* 0.05* 0.05* 0.05*
 Sweet potatoes 0.02* 0.05* 0.05* 0.05* 0.05*
 Swedes 0.02* 0.05* 0.05* 0.05* 0.05*
 Turnips 0.02* 0.05* 0.05* 0.05* 0.05*
 Yams 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
ii) BULB VEGETABLES
 Garlic 0.02* 0.05* 0.05* 0.05* 0.05*
 Onions 0.02* 0.05* 0.05* 0.05* 0.05*
 Shallots 0.02* 0.05* 0.05* 0.05* 0.05*
 Spring onions 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
iii) FRUITING VEGETABLES
 a) Solanacea
 Tomatoes 0.02* 2 0.05* 0.5* 0.05*
 Peppers 0.02* 2 0.05* 1 0.05*
 Chilli peppers 0.02* 0.05* 0.05* 0.05* 0.05*
 Aubergines 0.02* 2 0.05* 0.5* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 b) Cucurbits-edible peel
 Cucumbers 0.02* 1 0.05* 0.05* 0.05*
 Gherkins 0.02* 1 0.05* 0.05* 0.05*
 Courgettes 0.02* 1 0.05* 0.05* 0.05*
 Others 0.02* 1 0.05* 0.05* 0.05*
 c) Cucurbits-inedible peel
 Melons 0.02* 0.5 0.05* 0.2 0.05*
 Squashes 0.02* 0.5 0.05* 0.2 0.05*
 Watermelons 0.02* 0.5 0.05* 0.2 0.05*
 Others 0.02* 0.5 0.05* 0.2 0.05*
 d) Sweetcorn 0.02* 0.05* 0.05* 0.05* 0.05*
iv) BRASSICA VEGETABLES
 a) Flowering Brassicas
 Broccoli (including Calabrese) 0.02* 0.05* 0.05* 0.05* 0.05*
 Cauliflower 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 b) Head Brassicas
 Brussel Sprouts 0.02* 0.05* 0.05* 0.05* 0.05*
 Head cabbage 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 c) Leafy Brassicas
 Chinese cabbage 0.02* 0.05* 0.05* 0.05* 0.05*
 Kale 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 d) Kohlrabi 0.02* 0.05* 0.05* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS
 a) Lettuce & similar
 Cress 0.02* 0.05* 0.05* 0.05* 0.05*
 Lamb’s lettuce 0.02* 0.05* 0.05* 0.05* 0.05*
 Lettuce 0.02* 0.05* 0.05* 0.05* 0.05*
 Scarole (broad-leaf endive) 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 b) Spinach & similar
 Spinach 0.02* 0.05* 0.05* 0.05* 0.05*
 Beet leaves (chard) 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
 c) Watercress 0.02* 0.05* 0.05* 0.05* 0.05*
 d) Witloof 0.02* 0.05* 0.05* 0.05* 0.05*
 e) Herbs
 Chervil 0.02* 0.05* 0.05* 0.05* 0.05*
 Chives 0.02* 0.05* 0.05* 0.05* 0.05*
 Parsley 0.02* 0.05* 0.05* 0.05* 0.05*
 Celery leaves 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)
 Beans (with pods) 0.02* 0.05* 0.05* 0.05* 0.05*
 Beans (without pods) 0.02* 0.05* 0.05* 0.05* 0.05*
 Peas (with pods) 0.02* 0.5 0.05* 0.05* 0.05*
 Peas (without pods) 0.02* 0.2 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
vii) STEM VEGETABLES
 Asparagus 0.02* 0.05* 0.05* 0.05* 0.05*
 Cardoons 0.02* 0.05* 0.05* 0.05* 0.05*
 Celery 0.02* 0.05* 0.05* 0.05* 0.05*
 Fennel 0.02* 0.05* 0.05* 0.05* 0.05*
 Globe artichokes 0.02* 0.05* 0.05* 0.05* 0.05*
 Leeks 0.02* 0.05* 0.05* 0.05* 0.05*
 Rhubarb 0.02* 0.05* 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
viii) FUNGHI
 a) Cultivated mushrooms 0.02* 0.05* 0.05* 0.05* 0.05*
 b) Wild mushrooms 0.02* 0.05* 0.05* 0.05* 0.05*
3. PULSES
 Beans 0.02* 0.05* 0.05* 0.05* 0.05*
 Lentils 0.02* 0.05* 0.05* 0.05* 0.05*
 Peas 0.02* 0.1 0.05* 0.05* 0.05*
 Others 0.02* 0.05* 0.05* 0.05* 0.05*
4. OILSEEDS
 Linseed 0.1* 0.05* 0.05* 0.1* 0.1*
 Peanuts 0.1* 0.05* 0.05* 0.1* 0.1*
 Poppy seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Sesame seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Sunflower seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Rape seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Soya bean 0.1* 0.05* 0.05* 0.1* 0.1*
 Mustard seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Cotton seed 0.1* 0.05* 0.05* 0.1* 0.1*
 Others 0.1* 0.05* 0.05* 0.1* 0.1*
5. POTATOES
 Early potatoes 0.02* 0.05* 0.05* 0.05* 0.05*
 Ware potatoes 0.02* 0.05* 0.05* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 0.1* 0.1*
7. HOPS (dried) Including hop pellets & unconcentrated powder 0.1* 20 0.1* 0.1* 0.1*
8. CEREALS
 Wheat 0.02* 0.3 0.1 0.05* 0.2
 Rye 0.02* 0.3 0.1 0.05* 0.05*
 Barley 0.02* 0.3 0.1 0.05* 0.2
 Sorghum 0.02* 0.05* 0.05* 0.05* 0.05*
 Oats 0.02* 0.3 0.1 0.05* 0.05*
 Triticale 0.02* 0.3 0.1 0.05* 0.05*
 Maize 0.02* 0.05* 0.05* 0.05* 0.05*
 Buckwheat 0.02* 0.05* 0.05* 0.05* 0.05*
 Millet 0.02* 0.05* 0.05* 0.05* 0.05*
 Rice(1) 0.02* 5 0.05* 0.05* 0.05*
 Other cereals(2) 0.02* 0.05* 0.05* 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat(3)  0.05* 0.05*0.5*(16) 0.02*(14)(15)0.05*(14)(16) 0.05*
 Milk(4) & Dairy produce(5)  0.01* 0.05* 0.05*(18) 0.01*
 Eggs(6)  0.05*(7) 0.05*(7) 0.05*(7) 0.05*(7)