List of disinfectants authorized by the Ministry of Health against COVID-19

Many companies have doubts about what type of machinery or products are effective for COVID-19 disinfection. There is talk of Ozone machines, ultraviolet germicidal equipment, etc. Although our company has needs similar to others, before including an item in our catalog we exhaustively seek official authority recommendations to offer an effective service to our clients. At the following link, you can download the list of disinfection products authorized and registered by the Ministry of Health that have proven effective against COVID-19 in accordance with standard UNE-EN 14476.

Ozone machines are currently not approved as they have not demonstrated efficacy against the coronavirus, and are therefore not included in this list. It appears that at very low concentrations ozone is not an effective disinfectant against this virus, and at high concentrations it is harmful to human health. Even though it is equipment gaining popularity through commercial campaigns, we should exercise caution.

Regarding the disinfection of restaurants, bars, and hotels with dining services, here are the recommended guidelines:

• Disinfect the establishment prior to reopening. This is not solely due to coronavirus, but because after two months of closure, other bacteria or pests may be present. Microorganisms existed before coronavirus, and will continue to exist after.
• Ensure staff is well trained in health and safety measures (subsidized training for companies through Fundae).
• Ensure facilities have proper ventilation systems.
• Provide sufficient hydroalcoholic gel dispensers and handwashing stations.
• Maintain constant bathroom cleaning, ensuring paper towels are available for drying hands.
• Frequently clean all surfaces.
• Pay special attention to the ventilation and disinfection of changing rooms and common areas.
• Uniform fabric is also important, as garments must be washed much more frequently and withstand temperatures of 60°C.
• Regarding cutlery and tableware: dishwasher cleaning is sufficient; single-use utensils or extra sterilization steps are unnecessary. The key is covering items after removing them from the dishwasher (no exposed cutlery, plates, or glasses), meaning tables should be set at the moment of seating.
• Keep food covered and refrigerated.
• Provide FFP2 masks for employees.
• Remove physical menus and napkin holders—in general, any object that could be passed from one table to another.
• Mark two-meter social distancing lines to give customers a clear reference.

Following official national and European sources is the only way to perform effective disinfection that helps prevent contagion while remaining safe for human health. Unverified “just in case” measures should not be used; instead, a clear protocol implementing official recommendations must be integrated into daily staff routines. If you need assistance in this area, do not hesitate to contact us—we will be delighted to advise you.