Hand washing
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
Hand washing
To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.
If a project does not sell or provide food and/or beverages on a daily basis, it is considered in compliance with the precondition Features 38, 39, 40, 43 and 44. However, precondition Features 41 and 45 are still applicable to the project. Regardless of whether or not a project serves food on a daily basis, all Nourishment optimizations will be considered on the project scorecard and contribute to scoring.
Yes, it is acceptable to use foam soap.
The column of water as measured from the faucet to the sink basin, taking into consideration angular flow.
All handwashing locations provided by the owner must meet the requirements. Must include at least one hand washing location accessible to tenants (at a minimum).
Yes, this type of disposable soap dispenser is acceptable. The team should include in their operations schedule that these types of disposable bottles should not be reused or refilled at any point.
Yes, all bathroom and kitchen sinks are required to comply with the sink dimensions.
Yes. The project team will need to provide documentation confirming the project boundary concern.