Safe food preparation materials
- 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
Safe food preparation materials
To reduce occupant exposure to harmful contaminants that may originate from food preparation materials and eliminate surfaces that harbor pathogens.
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.
All cooking materials provided by the owner must meet the requirements - at a minimum, these must be available to all building staff in order to pursue this Feature. Food and beverage providers leasing space as a tenant of the building are excluded from these requirements. Commercial kitchens are not applicable.
All cutting surfaces provided by the owner must meet the requirements - at a minimum, this must be available to all building staff in order to pursue this Feature. Food and beverage providers leasing space as a tenant of the building are excluded from these requirements. Commercial kitchens are not applicable.