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 1The 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 2This method cannot be used to evaluate the activity of products against mycobacteria.