| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | 1 Scope <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 3 Terms and definitions 3.1 Chemical disinfectant or antiseptic procedures and product types <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 3.2 Chemical disinfectant or antiseptic action <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 3.3 General terms <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 4 Procedures for claiming activity 4.1 Category of tests <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 4.2 General <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 4.3 Chemical disinfectants and antiseptics for use in the medical area 4.3.1 General <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 4.3.2 Fields of application \/ Standards necessary to be passed for basic and additional label claims 4.3.2.1 General 4.3.2.2 Hygienic handrub 4.3.2.3 Hygienic handwash <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 4.3.2.4 Surgical handrub and handwash 4.3.2.5 Instrument disinfection <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 4.3.2.6 Surface disinfection without mechanical action 4.3.2.7 Surface disinfection with mechanical action 4.3.2.8 Textile disinfection <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 4.3.2.9 Water treatment for control of Legionella 4.3.3 Overview of the standards relevant for the medical area and their main features <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | 4.4 Chemical disinfectants and antiseptics for use in the veterinary area 4.4.1 General <\/td>\n<\/tr>\n | ||||||
| 42<\/td>\n | 4.4.2 Overview of the standards relevant for the veterinary area and their main features <\/td>\n<\/tr>\n | ||||||
| 49<\/td>\n | 4.5 Chemical disinfectants and antiseptics for use in food, industrial, domestic and institutional areas 4.5.1 General <\/td>\n<\/tr>\n | ||||||
| 51<\/td>\n | 4.5.2 Overview of the standards relevant in food, industrial, domestic and institutional areas and their main features <\/td>\n<\/tr>\n | ||||||
| 58<\/td>\n | 5 Precision of the test methods (Repetitions) 6 Proficiency testing <\/td>\n<\/tr>\n | ||||||
| 59<\/td>\n | 7 Minimum information for the user including labelling regarding efficacy claims and use recommendations 8 Changes in European Standards 8.1 Revision of European Standards <\/td>\n<\/tr>\n | ||||||
| 60<\/td>\n | 8.2 Impact of changes of EN 14885 on other European Standards <\/td>\n<\/tr>\n | ||||||
| 61<\/td>\n | Annex A (normative)Differentiation of active and non-active substances in a product A.1 General A.2 Test Strategy A.3 Description of the tests <\/td>\n<\/tr>\n | ||||||
| 62<\/td>\n | A.4 Interpretation of test results <\/td>\n<\/tr>\n | ||||||
| 63<\/td>\n | Annex B (informative)Recommendations on the use of terms and definitionsin the area of disinfection and antisepsis <\/td>\n<\/tr>\n | ||||||
| 65<\/td>\n | Annex C (informative)Recommendations on claims of efficacy on the basis of activity tests <\/td>\n<\/tr>\n | ||||||
| 66<\/td>\n | Annex D (informative)Phase 3 tests and other means of assessing efficacy D.1 General D.2 Comparison with phase 2 tests <\/td>\n<\/tr>\n | ||||||
| 67<\/td>\n | D.3 Other means of assessing efficacy <\/td>\n<\/tr>\n | ||||||
| 68<\/td>\n | D.4 Requirement for a phase 3 test D.5 Safety D.6 Design of a phase 3 test <\/td>\n<\/tr>\n | ||||||
| 70<\/td>\n | D.7 Performance of a phase 3 test D.8 Results of a phase 3 test <\/td>\n<\/tr>\n | ||||||
| 71<\/td>\n | Annex E (informative)Choice of meaningful concentrations when testing products according to the standards <\/td>\n<\/tr>\n | ||||||
| 72<\/td>\n | Annex F (informative)CEN\/TC 216 standards in preparation or under revision F.1 Medical area F.2 Veterinary area F.3 Food, industrial, domestic and institutional areas <\/td>\n<\/tr>\n | ||||||
| 73<\/td>\n | F.4 Others <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Chemical disinfectants and antiseptics. Application of European Standards for chemical disinfectants and antiseptics<\/b><\/p>\n |