This is a legacy version of the WELL Building Standard. Please check the latest version here.
   
  1. Nourishment
  2. Hand washing

Hand washing

Features/Nourishment/Feature 41

Hand washing

Intent: 

To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.

41: Hand washing
    Posted on: 26 Jul, 2017
    Amendment:

    Add: " One of" before "the following"
    Add: "b. Bar soap with a soap rack that allows for drainage"
    Posted on: 27 Apr, 2017
    Amendment:

    Remove: "Fragrance-free non-antibacterial soap" Add: "Fragrance-free hand soap in accordance with the Cleaning, Disinfection and Hand Hygiene Product section in Table A4 in Appendix C"
    Posted on: 27 Apr, 2017
    Amendment:

    Add: ", at a minimum," after "provided"
    Posted on: 27 Apr, 2017
    Amendment:

    Add: "The" before "sink column"
    Posted on: 27 Apr, 2017
    Amendment:

    Add: "Since liquid soap in bulk refillable dispensers is prone to bacterial contamination, utilizing sealed liquid soap cartridges reduces the possibility for bacterial contamination and significantly reduces bacteria on hands whereas contaminated refillable dispensers increase bacteria on hands after handwashing. Handwashing sinks should also provide sufficient room for washing one’s hands without touching the sink sides, to prevent possible recontamination." after "than using air dryers."