scope:

Specifies a test method (phase 2, step 1) and requirements for the minimum virucidal activity against bacteriophages of che mical 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 Standard applies at least to the following: - processing, distribution and retailing of food of animal origin: - milk and milk products;-meat and meat products;-fish, seafood, and their products;-eggs and egg products;-anmial feeds;food of vegetable origin;-beverages;-fruits,vegetables and theis derivatives;-flour, milling and baking;-animal feeds.