Thanks for the response, though I am particularly interested in the UK market. EHOs can be a funny bunch, and vary from area to area, so I'm keen to know what they see as acceptable. I could ask my local one, but at the moment I know as much or even more than they do (! - I'm not in a cheese producing area). When I say surface, I'm mean a work-surface etc. that can be sprayed with a product, left for a defined time and then wiped off. I don't believe those products are suitable for, say, moulds, or ladles.