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Statutory Instruments of the Scottish Parliament
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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
     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.

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

Amendments coming into force on 31st March 2007
     3. —(1) In regulation 2(1) (interpretation), for the definition of "the Residues Directives" substitute–

    (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 2007
     4. Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–

Amendments coming into force on 21st January 2008
     5. Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–


ROSS FINNIE
A member of the Scottish Executive

St Andrew's House, Edinburgh
1st March 2007



SCHEDULE 1
Regulations 4 and 5


ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS


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)



SCHEDULE 2
Regulations 3, 4 and 5


ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS


Group to which food belongs Groups include the following products Captan Chlorfenvinphos Desmedipham Dichlorvos Ethion Folpet Phenmedipham
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 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 0.05*
           Pears 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 0.05*
           Quinces 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 0.05*
           Others 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 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) 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 0.1*
c) Cane fruit (other than wild)                                                                             
           Blackberries 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 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 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 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) 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 0.05*
           Gooseberries 3(48) 0.02* 0.05* 0.01* 0.01* 3(48) 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 2(48) 0.02* 0.05* 0.01* 0.01* 2(48) 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*(¹³) 0.05*(¹³) 0.01* 0.01* 0.02* 0.05*(¹³)
           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*(6) 0.05*(6) 0.01* 0.01* 0.02* 0.05*(6)
           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) 2(48) 0.02* 0.05* 0.01* 0.01* 2(48) 0.05*
           Beans (without pods) 2(48) 0.02* 0.05* 0.01* 0.01* 2(48) 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*
           Rice(¹) 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 offal(²)            0.01*            0.05                       0.05*
           Milk(³) & Dairy produce(4)            0.01*            0.02                       0.05*
           Eggs(5)            0.01*            0.05*                       0.05*
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:(¹) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

(²) 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.

(³) These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

(4) 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.

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

(6) Scarole includes broadÐleaf endive.

(¹³) Broccoli includes calabrese.

(48) Sum of captan and folpet.


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 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.

Notes:

 [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.back

[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.back

[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).back

[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).back

[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).back

[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).back


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Prepared 8 March 2007

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