DIN Standards Committee Food and Agricultural Products
Chemical disinfectants and antiseptics - Quantitative test method for the evaluation of bactericidal, yeasticidal and fungicidal activity on non-porous surfaces with mechanical action employing wipes or mopes in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 2)
Abstract
This European Standard specifies a test method and the minimum requirements for bactericidal, yeasticidal and fungicidal activity of chemical disinfectant products that form a homogeneous, physically stable preparation when diluted with hard water - or in the case of ready-to-use products - with water. This European Standard includes ‘ready-to-use wipes/mopes‘ which are impregnated with a microbicidal solution. 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. NOTE This method corresponds to a phase 2, step 2. test. EN 14885 specifies in detail the relationship of the various tests to one another and to “use recommendations”.
Begin
2025-01-15
WI
00216158
Planned document number
00216158
Responsible national committee
NA 057-08-04 AA - Disinfectants for veterinary use and food area
Responsible european committee
CEN/TC 216/WG 3 - Food hygiene and domestic and institutional use
