This document specifies a test method and the minimum requirements for virucidal activity of chemical disinfectants that form a homogeneous physically stable preparation when diluted with hard water or in the case of ready-to-use products - with water. This document applies to products that are used in the food, industrial, domestic and institutional area for disinfecting non-porous surfaces without mechanical action, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues. This document 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; spor waste containers (bins, etc.); hotels; dwellings; clinically non sensitive areas of hospitals; offices; etc.; c) industries other than food: packaging material; biotechnology (yeast, proteins, enzymes, etc.); pharmaceutical; cosmetics and toiletries; textiles; space industry, computer industry; etc. EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations .ts rooms;