The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2004

Scottish Statutory Instrument 2004 No. 220

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2004

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SCOTTISH STATUTORY INSTRUMENTS

2004 No. 220

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2004

	Made	15th May 2004
	Laid before the Scottish Parliament	18th May 2004
	Coming into force	11th June 2004

Citation and commencement

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2004 and shall come into force on 11th June 2004.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000

- (1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000[

Column 1	Column 2
Pesticide	Residues
Fenamiphos	Fenamiphos (sum of fenamiphos and its sulphoxide and sulphone expressed as fenamiphos)

Column 1	Column 2
Pesticide	Residues
Cyazofamid	Cyazofamid
2,4 - DB	2,4 - DB
Ethoxysulfuron	Ethoxysulfuron
Foramsulfuron	Foramsulfuron
Imazamox	Imazamox
Linuron	Linuron
Oxadiargyl	Oxadiargyl
Oxasulfuron	Oxasulfuron
Pendimethalin	Pendimethalin

(5) For Schedule 5[5], with effect from 1st August 2004, substitute the Schedule set out in Schedule 2 to these Regulations.

Revocations
3. With effect from 1st August 2004-

(a) regulation 2(7) of, and Schedule 2 to, the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2003[

are hereby revoked.

ROSS FINNIE
A member of the Scottish Executive

St Andrew's House, Edinburgh
15th May 2004

SCHEDULE

Regulation 2(4)

Group to which food belongs	Groups include the following products
		Cyazofamid	2,4-DB	Ethoxysulfuron	Fenamiphos	Foramsulfuron	Imazamox	Linuron	Oxadiargyl	Oxasulfuron	Pendimethalin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
	Grapefruit	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Lemons	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Limes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Oranges	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pomelos	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Brazil nuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Cashew nuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Chestnuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Coconuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Hazelnuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Macadamia nuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pecans	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pine nuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pistachios	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Walnuts	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pears	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Quinces	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
iv) STONE FRUIT
	Apricots	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Cherries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Peaches (inc nectarines & similar hybrids)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Plums	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
	a) Table & wine grapes
	Table grapes	0.5	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Wine grapes	0.5	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	b) Strawberries (other than wild)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	c) Cane Fruit (other than wild)
	Blackberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Dewberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Loganberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Raspberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	d) Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Currants (red, black & white)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Gooseberries	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	e) Wild berries & wild fruit	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Bananas	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Dates	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Figs	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Kiwi fruit	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Kumquats	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Litchis	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Mangoes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Olives (table consumption)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Olives (oil extract)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Papaya	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Passion fruit	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pineapples	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Pomegranates	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Carrots	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.2	0.01*	0.05*	0.2
	Celeriac	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.5	0.01*	0.05*	0.05*
	Horseradish	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.2
	Jerusalem artichokes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Parsnips	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.2	0.01*	0.05*	0.2
	Parsley root	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.2	0.01*	0.05*	0.2
	Radishes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Salsify	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Sweet potatoes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Swedes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Turnips	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Yams	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Onions	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Shallots	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Spring onions	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
	a) Solanacea
	Tomatoes	0.2	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Peppers	0.01*	0.05*	0.05*	0.1	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Chili peppers	0.01*	0.05*	0.05*	0.1	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Aubergines	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	b) Cucurbits-edible peel
	Cucumbers	0.1	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Gherkins	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Courgettes	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	c) Cucurbits-inedible peel
	Melons	0.1	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Squashes	0.1	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Watermelons	0.1	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.1	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	d) Sweet corn	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
	a) Flowering Brassicas
	Broccoli	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Cauliflower	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	b) Head Brassicas
	Brussels sprouts	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Head cabbage	0.01*	0.05*	0.05*	0.05	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	c) Leafy Brassicas
	Chinese cabbage	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Kale	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	d) Kohlrabi	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
	a) Lettuce & similar
	Cress	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Lamb's lettuce	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Lettuce	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Scarole	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	b) Spinach & similar
	Spinach	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Beet leaves (chard)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	c) Watercress	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	d) Witloof	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	e) Herbs
	Chervil	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Chives	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Parsley	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	1	0.01*	0.05*	0.05*
	Celery leaves	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	1	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.2
	Beans (without pods)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.1	0.01*	0.05*	0.2
	Peas (with pods)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.2
	Peas (without pods)	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.1	0.01*	0.05*	0.2
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.2
vii) STEM VEGETABLES
	Asparagus	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Cardoons	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Celery	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.1	0.01*	0.05*	0.05*
	Fennel	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Globe artichokes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Leeks	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Rhubarb	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
viii) FUNGI
	a) Cultivated mushrooms	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	b) Wild mushrooms	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
3. PULSES
	Beans	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Lentils	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Peas	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Peanuts	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Poppy seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Sesame seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Sunflower seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Rape seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Soya bean	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Mustard seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Cotton seed	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
	Others	0.02*	0.05*	0.05*	0.05*	0.01*	0.05*	0.1*	0.01*	0.05*	0.1*
5. POTATOES
	Early potatoes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Ware potatoes	0.01*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.1*	0.05*	0.05*	0.1*	0.1*	0.05*	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.02*	0.1*	0.1*	0.05*	0.05*	0.1*	0.1*	0.05*	0.1*	0.1*
8. CEREALS
	Wheat	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Rye	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Barley	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Sorghum	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Oats	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Triticale	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Maize	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Buckwheat	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Millet	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Rice (1)	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
	Other cereals ⁽²⁾	0.02*	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.01*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat (3)		0.1 (8) 0.05* (9)		0.01*					0.05*	0.05*
	Milk ⁽⁴⁾ &		0.01*		0.005*						0.05*
	Dairy produce ⁽⁵⁾
	Eggs ⁽⁶⁾⁽⁷⁾		0.05*		0.01*						0.05*

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. This footnote does not apply where the MRL is marked with "*".

     4. These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. A fat content of 4% by weight should be taken as a basis. This footnote does not apply where the MRL is marked with "*".

     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:

This footnote does not apply where the MRL is marked with "*".

     6. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

     7. For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the MRL is 10 times higher than the MRL for fresh eggs. This footnote does not apply where the MRL is marked with "*".

     8. All meat except liver and kidney.

     9. Liver and kidney.

SCHEDULE 2

Regulation 2(5)

" SCHEDULE 5

Regulation 2(1)

DEFINITION OF RESIDUE DIRECTIVES

"The Residue Directives" means Council Directive 1986/362/EEC[

Directive	Reference
Council Directive 1988/298/EEC	O.J. No. L 126, 20.5.88, p.53
Council Directive 1990/654/EEC	O.J. No. L 353, 17.12.90, p.48
Council Directive 1993/57/EEC	O.J. No. L 211, 23.8.93, p.1
Council Directive 1994/29/EC	O.J. No. L 189, 23.7.94, p.67
Council Directive 1995/39/EC	O.J. No. L 197, 22.8.95, p.29
Council Directive 1996/33/EC	O.J. No. L 144, 18.6.96, p.35
Council Directive 1997/41/EC	O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC	O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC	O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/65/EC	O.J. No. L 172, 8.7.99, p.40
Commission Directive 1999/71/EC	O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC	O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/42/EC	O.J. No. L 158, 30.6.00, p.51
Commission Directive 2000/48/EC	O.J. No. L 197, 3.8.00, p.26
Commission Directive 2000/58/EC	O.J. No. L 244, 29.9.00, p.78
Commission Directive 2000/81/EC	O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC	O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/39/EC	O.J. No. L 148, 1.6.01, p.70
Commission Directive 2001/48/EC	O.J. No. L 180, 3.7.01, p.26
Commission Directive 2001/57/EC	O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/23/EC	O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC[9]	O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC	O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC	O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/76/EC	O.J. No. L 240, 7.9.02, p.45
Commission Directive 2002/79/EC[10]	O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC	O.J. No. L 343, 18.12.02, p.23
Commission Directive 2003/60/EC[11]	O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/62/EC	O.J. No. L 154, 21.6.03, p.70
Commission Directive 2003/113/EC[12]	O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC	O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC[13]	O.J. No. L 14, 21.1.04, p.10

Directive	Reference
Council Directive 1993/57/EEC	O.J. No. L 211, 23.8.93, p.1
Council Directive 1994/29/EEC	O.J. No. L 189, 23.7.94, p.67
Council Directive 1995/39/EC	O.J. No. L 197, 22.8.95, p.29
Council Directive 1996/33/EC	O.J. No. L 144, 18.6.96, p.35
Council Directive 1997/41EC	O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC	O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC	O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/71/EC	O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC	O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/81/EC	O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC	O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/39/EC	O.J. No. L 148, 1.6.01, p.70
Commission Directive 2001/57/EC	O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/23/EC	O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC	O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC	O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC	O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/79/EC[15]	O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC	O.J. No. L 343, 18.12.02, p.23
Commission Directive 2003/60/EC[16]	O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/113/EC[17]	O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC	O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC[18]	O.J. No. L 14, 21.1.04, p.10

Directive	Reference
Council Directive 1993/58/EEC	O.J. No. L 211, 23.8.93, p.6
Council Directive 1994/30/EC	O.J. No. L 189, 23.7.94, p.70
Council Directive 1995/38/EC	O.J. No. L 197, 22.8.95, p.14
Council Directive 1995/61/EC	O.J. No. L 292, 7.12.95, p.27
Council Directive 1996/32/EC	O.J. No. L 144, 18.6.96, p.12
Council Directive 1997/41/EC	O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC	O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC	O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/65/EC	O.J. No. L 172, 8.7.99, p.40
Commission Directive 1999/71/EC	O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC	O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/42/EC	O.J. No. L 158, 30.6.00, p.51
Commission Directive 2000/48/EC	O.J. No. L 197, 3.8.00, p.26
Commission Directive 2000/57/EC	O.J. No. L 244, 29.9.00, p.76
Commission Directive 2000/58/EC	O.J. No. L 244, 29.9.00, p.78
Commission Directive 2000/81/EC	O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC	O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/35/EC	O.J. No. L 136, 18.5.01, p.42
Commission Directive 2001/48/EC	O.J. No. L 180, 3.7.01, p.26
Commission Directive 2001/57/EC	O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/5/EC	O.J. No. L 34, 5.2.02, p.7
Commission Directive 2002/23/EC	O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC	O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC	O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC	O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/76/EC	O.J. No. L 240, 7.9.02, p.45
Commission Directive 2002/79/EC[20]	O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC	O.J. No. L 343, 18.12.02, p.23
Commission Directive 2002/100/EC	O.J. No. L 2, 7.1.03, p.33
Commission Directive 2003/60/EC[21]	O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/62/EC	O.J. No. L 154, 21.6.03, p.70
Commission Directive 2003/69/EC	O.J. No. L 175, 15.7.03, p.37
Commission Directive 2003/113/EC[22]	O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC	O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC[23]	O.J. No. L 14, 21.1.04, p.10"