CEN/TC 216/WG 3 - Food hygiene and domestic and institutional use

This document specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and yeasticidal and/or fungicidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or – in the case of ready-to-use products – with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
This document applies to products that are used for disinfecting non-porous surfaces without mechanical action.
This document is applicable at least to the following:
a)   processing, distribution and retailing of:
1)   food of animal origin:
i)   milk and milk products;
ii)   meat and meat products;
iii)   fish, seafood and products;
iv)   eggs and egg products;
v)   animal feeds;
vi)   etc.
2)   food of vegetable origin:
i)   beverages;
ii)   fruits, vegetables and derivatives (including distilleries and sugar refineries);
iii)   flour, milling and baking;
iv)   animal feeds;
v)   etc.
b)   institutional and domestic areas:
1)   catering establishments;
2)   public areas;
3)   public transports;
4)   schools;
5)   nurseries;
6)   shops;
7)   sports rooms;
8)   waste containers (bins);
9)   hotels;
10)   dwellings;
11)   clinically non sensitive areas of hospitals;
12)   offices;
13)   etc.
c)   other industrial areas:
1)   packaging material;
2)   biotechnology (yeast, proteins, enzymes...);
3)   pharmaceutical;
4)   cosmetics and toiletries;
5)   textiles;
6)   space industry, computer industry;
7)   etc.
This document does not apply when the product is applied via an automatic airborne disinfection method; in such cases, see EN 17272.
Using this document, it is possible to determine the bactericidal and/or yeasticidal and/or fungicidal activity of the undiluted product. As three concentrations are tested, in the active to non-active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water.
EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used.
NOTE 2   This method cannot be used to evaluate the activity of products against mycobacteria.

This document specifies a test method and the minimum performance requirements for the microbicidal efficacy of a chemical product intended for use in a wash process in a domestic environment, in a domestic wash equipment at low temperatures (≤40 °C). This procedure does not apply to certain types of laundry disinfection technologies which require specific devices (i.e. active substances generated in situ using specific devices). This method is not limited to certain types of textiles, types of products or steps in the washing cycle.
According to a phase 2, step 2 test definition, this document establishes the efficacy in laboratory test simulating practical use conditions of a chemical product.
This document cannot be applied when the disinfection is medical indicated (medical area) or in hygiene-sensitive areas where professional reprocessing of laundry is required (i.e. food, healthcare, medical and cleanroom sectors, PPE, and workwear). In those cases, EN 16616 and EN 14065 will apply.
NOTE   This method corresponds to a phase 2, step 2 test (see EN 14885).
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal 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 - with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance.
This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:
a)   processing, distribution and retailing of:
1)   food of animal origin:   2)   food of vegetable origin:
-   milk and milk products;   -   beverages;
-   meat and meat products;   -   fruits, vegetables and derivatives (including sugar, distillery ...);
-   fish, seafood, and related products;   -   flour, milling and baking;
-   eggs and egg products;   -   animal feeds;
-   animal feeds;   -   etc.
-   etc.   
b)   institutional and domestic areas:
-   catering establishments;
-   public areas;
-   public transports;
-   schools;
-   nurseries;
-   shops;
-   sports rooms;
-   waste containers (bins ...);
-   hotels;
-   dwellings;
-   clinically non-sensitive areas of hospitals;
-   offices;
-   etc.
c)   other industrial areas:
-   packaging material;
-   biotechnology (yeast, proteins, enzymes, ...);
-   pharmaceutical;
-   cosmetics and toiletries;
-   textiles;
-   space industry, computer industry;
-   etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to "use recommendations".

This European Standard specifies a test method and the minimum requirements for bactericidal 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 - with water. Products can only be tested at a concentration of 80 % or less, as some dilution is always produced by adding the test organisms and interfering substance.
This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:
a)   processing, distribution and retailing of:
1)   food of animal origin:
   milk and milk products;
   meat and meat products;
   fish, seafood, and related products;
   eggs and egg products;
   animal feeds;
   etc.   2)   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)   other industrial areas:
   packaging material;
   biotechnology (yeast, proteins, enzymes, etc.);
   pharmaceutical;
   cosmetics and toiletries;
   textiles;
   space industry, computer industry;
   etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances under the conditions in which they are used.
NOTE 2   This method corresponds to a phase 2 step 1 test.

This document specifies a test method (phase 2/step 1) and the minimum requirements for sporicidal activity of chemical disinfectant products that form a homogeneous, physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.
This European Standard applies at least to the following:
a)   processing, distribution and retailing of:
1)   food of animal origin:
-   milk and milk products;
-   meat and meat products;
-   fish, seafood, and related products;
-   eggs and egg products;
-   animal feeds;
-   etc.;
2)   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)   other industrial areas:
-   packaging material;
-   biotechnology (yeast, proteins, enzymes, etc.);
-   pharmaceutical;
-   cosmetics and toiletries;
-   textiles;
-   space industry, computer industry;
-   etc.
Using this European Standard, it is not possible to determine the sporicidal activity of undiluted product as some dilution is always produced by adding the inoculum and interfering substance. Products can only be tested at a concentration of 80 % or less.
NOTE   The method described is intended to determine the activity of commercial formulations or active substances on spores in the conditions in which they are used.

This European Standard specifies a test method (phase 2, step 1) and requirements for the minimum virucidal activity against bacteriophages of chemical disinfectants that form a homogeneous, physically stable preparation in hard water and that are used in food and industrial areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues. This European Standard applies to least to the following: a) processing, distribution and retailing of:...

This document specifies a test method and the minimum requirements for virucidal activity of chemical disinfectants that form a homogeneous physically stable preparation when diluted with hard water – or in the case of ready-to-use products – with water.
This document applies to products that are used in the food, industrial, domestic and institutional area for disinfecting non-porous surfaces without mechanical action, 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:
1)       food of animal origin:
—   milk and milk products;
—   meat and meat products;
—   fish, seafood, and related products;
—   eggs and egg products;
—   animal feeds;
—   etc.;
2)   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.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.

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 is applicable to products that are used in the food, industrial, domestic and institutional area for surface disinfection by wiping, spraying, flooding or otherwise, and for disinfection of textile and equipment, excluding areas and situations where disinfection is medically indicated.
This document does not apply to hand disinfection and hygienic hand washing products, as this is medically indicated in most cases. For hand disinfection and hygienic hand washing products, refer to EN 14476.
This document does not apply to products used on living tissues and excluding products which fall under the scope of EN 17272.
This document is applicable 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”.

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal 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 - with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance. This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:a) processing, distribution and retailing of: 1) food of animal origin: milk and milk products; meat and meat products; fish, seafood, and related products; eggs and egg products; animal feeds; etc. 2) food of vegetable origin: beverages; fruits, vegetables and derivatives (including sugar, distillery ...); 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 ...); hotels; dwellings; clinically non-sensitive areas of hospitals; offices; etc.c) other industrial areas: packaging material; biotechnology (yeast, proteins, enzymes, ...); pharmaceutical; cosmetics and toiletries; textiles; space industry, computer industry; etc. EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations NOTE 1 The method described is intended to determine the activity of commercial formulations or active substances under the conditions in which they are used. NOTE 2 This method corresponds to a phase 2 step 1 test.

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or – in the case of ready-to-use products – with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
The scope of this European Standard applies at least to the following:
a)   Processing, distribution and retailing of:
1)   Food of animal origin:
i)   milk and milk products;
ii)   meat and meat products;
iii)   fish, seafood and products;
iv)   eggs and egg products;
v)   animal feeds;
vi)   etc.
2)   Food of vegetable origin:
i)   beverages;
ii)   fruits, vegetables and derivatives (including sugar distillery);
iii)   flour, milling and backing;
iv)   animal feeds;
v)   etc.
b)   Institutional and domestic areas:
1)   catering establishments;
2)   public areas;
3)   public transports;
4)   schools;
5)   nurseries;
6)   shops;
7)   sports rooms;
8)   waste container (bins);
9)   hotels;
10)   dwellings;
11)   clinically non sensitive areas of hospitals;
12)   offices;
13)   etc.
c)   Other industrial areas:
1)   packaging material;
2)   biotechnology (yeast, proteins, enzymes...);
3)   pharmaceutical;
4)   cosmetics and toiletries;
5)   textiles;
6)   space industry, computer industry;
7)   etc.
Using this European Standard, it is possible to determine the bactericidal or fungicidal or yeasticidal activity of the undiluted product. As three concentrations are tested, in the active to non active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water.
EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used.
NOTE 2   This method cannot be used to evaluate the activity of products against mycobacteria.

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or – in the case of ready-to-use products – with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
The scope of this European Standard applies at least to the following:
a)   Processing, distribution and retailing of:
1)   Food of animal origin:
i)   milk and milk products;
ii)   meat and meat products;
iii)   fish, seafood and products;
iv)   eggs and egg products;
v)   animal feeds;
vi)   etc.
2)   Food of vegetable origin:
i)   beverages;
ii)   fruits, vegetables and derivatives (including sugar distillery);
iii)   flour, milling and backing;
iv)   animal feeds;
v)   etc.
b)   Institutional and domestic areas:
1)   catering establishments;
2)   public areas;
3)   public transports;
4)   schools;
5)   nurseries;
6)   shops;
7)   sports rooms;
8)   waste container (bins);
9)   hotels;
10)   dwellings;
11)   clinically non sensitive areas of hospitals;
12)   offices;
13)   etc.
c)   Other industrial areas:
1)   packaging material;
2)   biotechnology (yeast, proteins, enzymes...);
3)   pharmaceutical;
4)   cosmetics and toiletries;
5)   textiles;
6)   space industry, computer industry;
7)   etc.
Using this European Standard, it is possible to determine the bactericidal or fungicidal or yeasticidal activity of the undiluted product. As three concentrations are tested, in the active to non active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water.
EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used.
NOTE 2   This method cannot be used to evaluate the activity of products against mycobacteria.

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal 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 - with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance.
This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:
a)   processing, distribution and retailing of:
1)   food of animal origin:   2)   food of vegetable origin:
-   milk and milk products;   -   beverages;
-   meat and meat products;   -   fruits, vegetables and derivatives (including sugar, distillery ...);
-   fish, seafood, and related products;   -   flour, milling and baking;
-   eggs and egg products;      - animal feeds;
-   animal feeds;                      - etc.
-   etc.   
b)   institutional and domestic areas:
-   catering establishments;
-   public areas;
-   public transports;
-   schools;
-   nurseries;
-   shops;
-   sports rooms;
-   waste containers (bins ...);
-   hotels;
-   dwellings;
-   clinically non-sensitive areas of hospitals;
-   offices;
-   etc.
c)   other industrial areas:
-   packaging material;
-   biotechnology (yeast, proteins, enzymes, ...);
-   pharmaceutical;
-   cosmetics and toiletries;
-   textiles;
-   space industry, computer industry;
-   etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances under the conditions in which they are used.
NOTE 2   This method corresponds to a phase 2 step 1 test.

TC/CCMC - Misunderstanding based on communication via voting comment table concerning the French comment 027 concerning 5.7.3 -> changed back to text as sent into UAP - Healthcare

This European Standard specifies a test method and the minimum requirements for bactericidal 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 - with water. Products can only be tested at a concentration of 80 % or less, as some dilution is always produced by adding the test organisms and interfering substance.
This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:
a)   processing, distribution and retailing of:
1)   food of animal origin:
   milk and milk products;
   meat and meat products;
   fish, seafood, and related products;
   eggs and egg products;
   animal feeds;
   etc.   2)   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)   other industrial areas:
   packaging material;
   biotechnology (yeast, proteins, enzymes, etc.);
   pharmaceutical;
   cosmetics and toiletries;
   textiles;
   space industry, computer industry;
   etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances under the conditions in which they are used.
NOTE 2   This method corresponds to a phase 2 step 1 test.

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or – in the case of ready-to-use products – with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
The scope of this European Standard applies at least to the following:
a)   Processing, distribution and retailing of:
1)   Food of animal origin:
i)   milk and milk products;
ii)   meat and meat products;
iii)   fish, seafood and products;
iv)   eggs and egg products;
v)   animal feeds;
vi)   etc.
2)   Food of vegetable origin:
i)   beverages;
ii)   fruits, vegetables and derivatives (including sugar distillery);
iii)   flour, milling and backing;
iv)   animal feeds;
v)   etc.
b)   Institutional and domestic areas:
1)   catering establishments;
2)   public areas;
3)   public transports;
4)   schools;
5)   nurseries;
6)   shops;
7)   sports rooms;
8)   waste container (bins);
9)   hotels;
10)   dwellings;
11)   clinically non sensitive areas of hospitals;
12)   offices;
13)   etc.
c)   Other industrial areas:
1)   packaging material;
2)   biotechnology (yeast, proteins, enzymes...);
3)   pharmaceutical;
4)   cosmetics and toiletries;
5)   textiles;
6)   space industry, computer industry;
7)   etc.
Using this European Standard, it is possible to determine the bactericidal or fungicidal or yeasticidal activity of the undiluted product. As three concentrations are tested, in the active to non active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water.
EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used.
NOTE 2   This method cannot be used to evaluate the activity of products against mycobacteria.

This European Standard specifies a test method (phase 2/step 1) (see annex H) and the minimum requirements for sporicidal activity of chemical disinfectant products that form a homogeneous, physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.
This European Standard applies at least to the following :
a) processing, distribution and retailing of :
1) food of animal origin :
- milk and milk products ;
- meat and meat products ;
- fish, seafood, and related products ;
- eggs and egg products ;
- animal feeds ;
- etc. ;
2) 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) other industrial areas :
- packaging material ;
- biotechnology (yeast, proteins, enzymes, etc.) ;
- pharmaceutical ;
- cosmetics and toiletries ;
- textiles ;
- space industry, computer industry ;
- etc.
Using this European Standard, it is not possible to determine the sporicidal activity of undiluted product as some dilution is always produced by adding the inoculum and interfering substance. Products can only be tested at a concentration of 80 % or less.
NOTE   The method described is intended to determine the activity of commercial formulations or active substances on spores in the conditions in which they are used.

This European Standard specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues.
The scope of this European Standard applies at least to the following :
a) Processing, distribution and retailing of :
1) Food of animal origin :
- milk and milk products ;
- meat and meat products ;
- fish, seafood and products ;
- eggs and egg products ;
- animal feeds ;
- etc.
2) Food of vegetable origin :
- beverages ;
- fruits, vegetables and derivatives (including sugar distillery) ;
- flour, milling and backing ;
- animal feeds ;
- etc.
b) Institutional and domestic areas :
- catering establishments ;
- public areas ;
- public transports ;
- schools ;
- nurseries ;
- shops ;
- sports rooms ;
- waste container (bins) ;
- hotels ;
- dwellings ;
- clinically non sensitive areas of hospitals ;
- offices ;
- etc.
c) Other industrial areas :
- packaging material ;
- biotechnology (yeast, proteins, enzymes...) ;
- pharmaceutical ;
- cosmetics and toiletries ;
- textiles ;
- space industry, computer industry ;
- etc.
Using this European Standard, it is possible to determine the bactericidal or fungicidal activity of the undiluted product. As three concentrations have to be tested, in the active to non active range, dilution of the product is required and, therefore, the product shall form a homogeneous stable preparation in hard water.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used.

This document specifies a test method and the minimum requirements for fungicidal or yeasticidal 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 - with water. Products can only be tested at a concentration of 80 % or less as some dilution is always produced by adding the test organisms and interfering substance.
This document applies to products that are used in food, industrial, domestic and institutional areas excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas. The following areas are at least included:
a)   processing, distribution and retailing of:
1)   food of animal origin:   2)   food of vegetable origin:
-   milk and milk products;      beverages;
-   meat and meat products;      fruits, vegetables and derivatives (including sugar, distillery ...);
-   fish, seafood, and related products;   flour, milling and baking;
-   eggs and egg products;      animal feeds;
-   animal feeds;                   etc.
-   etc.   
b)   institutional and domestic areas:
-   catering establishments;
-   public areas;
-   public transports;
-   schools;
-   nurseries;
-   shops;
-   sports rooms;
-   waste containers (bins ...);
-   hotels;
-   dwellings;
-   clinically non-sensitive areas of hospitals;
-   offices;
-   etc.
c)   other industrial areas:
-   packaging material;
-   biotechnology (yeast, proteins, enzymes, ...);
-   pharmaceutical;
-   cosmetics and toiletries;
-   textiles;
-   space industry, computer industry;
-   etc.
EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.
NOTE 1   The method described is intended to determine the activity of commercial formulations or active substances under the conditions in which they are used.
NOTE 2   This method corresponds to a phase 2 step 1 test.

This European standard specifies a test methode (phase 2/step 1) and the minimum requirements for bactericidal activity of chemical disinfectant and antiseptic products that form a homogeneous, physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situation where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.

This European Standard specifies a test method (phase 2, step 1) and the minimum requirements for fungicidal activity of chemical disinfectant and antiseptic products that form a homogeneous, physically stable preparation in hard water and that are used in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues except those for hand hygiene in the above considered areas.