Standards Development

Scope

This document specifies a test method and the minimum requirements for virucidal activity of chemical disinfectant and antiseptic products that form a homogeneous physically stable preparation when diluted with hard water – or in the case of ready-to-use products, i. e, products that are not diluted when applied – with water. Products can only be tested at a concentration of 80 % (97 %, with a modified method for special cases) as some dilution is always produced by adding the test organisms and interfering substance.This document applies to products that are used in the food, industrial, domestic and institutional area for hand disinfection, hygienic hand washing, surface disinfection by wiping, spraying, flooding or otherwise, and for disinfection of textile and equipment, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.This document applies at least to the following:a) processing, distribution and retailing of:— food of animal origin:— milk and milk products;— meat and meat products;— fish, seafood, and related products;— eggs and egg products;— animal feeds;— etc.;— food of vegetable origin:— beverages;— fruits, vegetables and derivatives (including sugar, distillery, etc.);— flour, milling and baking;— animal feeds;— etc.;b) institutional and domestic areas:— catering establishments;— public areas;— public transports;— schools;— nurseries;— shops;— sports rooms;— waste containers (bins, etc.);— hotels;— dwellings;— clinically non sensitive areas of hospitals;— offices;— etc.;c) industries other than food:— packaging material;— biotechnology (yeast, proteins, enzymes, etc.);— pharmaceutical;— cosmetics and toiletries;— textiles;— space industry, computer industry;— etc.NOTE EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.