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BSI - BS EN 1276

Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)

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Organization: BSI
Publication Date: 31 August 2019
Status: active
Page Count: 44
ICS Code (Processes in the food industry): 67.020
ICS Code (Chemicals for industrial and domestic disinfection purposes): 71.100.35
ICS Code (Disinfectants and antiseptics): 11.080.20

Document History

BS EN 1276
August 31, 2019
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)
A description is not available for this item.
May 31, 2010
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)
A description is not available for this item.
May 31, 2010
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)
A description is not available for this item.
December 15, 1997
Chemical Disinfectants and Antiseptics - Quantitative Suspension Test for the Evaluation of Bactericidal Activity of Chemical Disinfectants and Antiseptics Used in Food, Industrial, Domestic, and Institutional Areas - Test Method and Requirements (Phase 2, Step 1)
A description is not available for this item.
December 15, 1997
Chemical Disinfectants and Antiseptics - Quantitative Suspension Test for the Evaluation of Bactericidal Activity of Chemical Disinfectants and Antiseptics Used in Food, Industrial, Domestic, and Institutional Areas - Test Method and Requirements (Phase 2, Step 1)
A description is not available for this item.

References

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