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 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 their products; - eggs and egg products; - animal feeds; - etc.; 2) food of vegetable origin: - beverages; - fruits, vegetables and their derivatives (including sugar, distillery ...); - flour, milling and baking; - animal feeds; - .…; b) other industrial areas: - biotechnology (yeast, proteins, enzymes, ...). Using this European Standard, it is not possible to determine the virucidal activity against bacteriophages of undiluted product as some dilution is always produced by adding the inoculum and interfering substance. For chemical disinfectants that can be used without dilution it is not possible to determine whether these products, at a concentration above 80 % have a virucidal activity against bacteriophages. NOTE The method described is intended to determine the activity of commercial formulations or active substances on viruses (bacteriophages) in the conditions in which they are used. This European Standard is applicable only to disinfectants, complying with the validation test (see annex A).