Remove: "No beverage with more than 30 grams of sugar per container is sold or distributed through catering services, vending machines, or pantries. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement". Add: "Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement"

Remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"

Post Date: 15 Aug, 2018
Status: Approved
For Feature 40 Part 1, in lieu of allergen labelling, projects may have food allergen experts on their staff. All kitchen, cafeteria, or similar staff should have the option to participate in allergen training at no cost and at least one trained staff member must be present at all shifts. In addition, point-of-decision signage must be present to prompt individuals to report any potential allergies to staff. As part of the Documentation Review, projects should provide an example certificate of completion for staff members who have completed the food allergy training. Signage is subject to a spot check during performance review.

In 24 Oct, 2016 EP, add: "Freshly prepared food also needs to comply with the labelling requirements." after "…Performance Verification to verify compliance."

The Japanese Allergen Labelling regulations (Cabinet Office Ordinance No. 45, 2011; Cabinet Office Ordinance No. 46 of 2011; and Notification No. 71 of the Ministry of Health, Labor and Welfare in 2001) may be used to partially comply with requirements of Feature 40.
Note that projects must label all foods that contain fish, shellfish, soy, and tree nuts. Also, note that projects must still submit all applicable documentation to comply with this Feature and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

Add: "consumption of or contact with" after "to help occupants avoid"

The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 40. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Freshly prepared food also needs to comply with the labelling requirements.

Projects unable to replace existing sinks with those meeting height and area requirements of Feature 41, Part 3 may retain the existing fixtures and meet the intent of the feature if the following conditions are met:
- Existing sinks meet local health and accessibility codes.
- Existing sinks cannot be replaced due to financial constraints
- Existing sinks that do not comply with the requirements of Feature 41, Part 3 are cleaned at least once a day.

In lieu of original documentation requirements, projects must submit a narrative describing significant hardship, such as financial and/or schedule implications, for renovating the non-compliant sinks to meet the requirements of Feature 41 Part 3.
Additionally, a copy of the cleaning protocol should be submitted which identifies the non-compliant sinks within the project boundary.

Projects may use hand soaps containing fragrance to meet Feature 41 Part 1 under the following conditions:
(1) The project provides a manufacturer’s declaration letter confirming that neither major allergen nor antimicrobial agents were used in the liquid soap.
(2) The project presents evidence that no allergens are detected in the hand soap through independent verification, performed by following the IFRA Allergen Procedure (Version 3 - Sep, 2007)（GC-MS & LC-MS-MS) or the NATRUE certification.

As an alternative to Feature 41 Part 3, projects with existing sinks that are not undergoing renovation may be allowed a 1 inch flexibility range in meeting the sink column of water dimensions. Projects must commit to purchasing compliant sinks during next renovation or upgrade.

Add: " One of" before "the following"
Add: "b. Bar soap with a soap rack that allows for drainage"

Add: ", at a minimum," after "provided"

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."

Add: ", fish, or poultry" after "raw meat"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'

Projects may achieve Feature 43, Part 1 by using a food labeling system that clearly identifies whether or not products contain artificial ingredients. The labeling system must include, at minimum, the artificial ingredients listed in Feature 43 Part 1. Signage explaining how the labeling system operates is prominently displayed at point-of-decision and the complete list of artificial ingredients found in foods provided on-site is available upon request. Signage is subject to a spot check during performance review.

In 26 Jul, 2017 EP, add: "Freshly prepared food also needs to comply with the labelling requirements." after "…Performance Verification to verify compliance."

Remove: "All food sold or distributed on a daily basis on the premises by (or under contract with) the project owner are labeled to indicate if they contain the following". Add: "All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate if they contain the following"

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 43. The project must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

For projects located in India, the requirements for Feature 43 may be met by providing labeling for all high-shelf life packaged foods in addition to freshly prepared food items offered on-site. Foods must be labeled with the additives outlined by the Food Safety and Standards Authority of India (FSSAI). Up to 30% of the low-shelf life packages goods prepared off site may be exempted from artificial substance labeling, but must include clear signage that they have not been evaluated for artificial ingredients or food additives. The latest version of the FSSAI regulation must be made available to building users upon request.

In 24 Oct, 2016 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"

Projects may achieve Feature 44, Part 1 by displaying nutritional information for non-packaged foods and beverages on a list of primary ingredients which is clearly displayed (per meal or item) at point-of-decision on packaging, menus or signage. If information is displayed on a digital resource, signage is present at point-of-decision to direct individuals to the digital resource. Signage is subject to a spot check during performance review.

In 26 Jul, 2017 AAP, remove: "Project teams which seek to use this strategy must have their prompts and ranking system approved by the WELL Performance Testing Agent​​​". Add: "The ranking system will be verified by the WELL Reviewer at the documentation review"

The Hong Kong Food and Drugs Composition and Labeling Regulations are accepted as an alternative to the requirements of Feature 44. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

Remove: "c. Micronutrient content (vitamins A and C, calcium and iron) in weight or international units (IU) and/or as a percent of the estimated daily requirements (daily values)" . Remove: "d. ...content" , Add: "c. ...content"

Under 1b, the reference to the FDA is now removed. 1b now reads "Macronutrient (total protein, total fat and total carbohydrate) in weight and as a percent of estimated daily requirements (Daily Values)."

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants make informed food consumption choices.'

For projects that prepare foods on site from raw ingredients, which are not able to comply with the requirements of Part 1, the project may offer point-of-decision prompts in lieu of labeling. The prompts must be based on a ranking system that encourages the consumption of nutritionally-dense foods. Food prompts must be clearly displayed and must be used in conjunction with a food advertising and/or messaging campaign​ that allows individuals to quickly and easily identify nutritious foods and beverages​. An explanation of the ranking system must be made available to all occupants.

The ranking system will be verified by the WELL Reviewer at the documentation review.​ All strategies should comply with best practices and/or dietary guidelines and be supported by existing scientific, medical, or industry research.​ Please note that all foods offered will still need to comply with Feature 39 Processed foods.

In part description, remove: "a total of". Add: "different" after "...at least 3"

In part heading, Remove: "intended to achieve each of the following requirements". Add "intended to achieve either or both of the following requirements"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To promote healthy food consumption choices.'

e. Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
f. Bamboo.

For Part 3, remove: "No serving or food storage containers or plates is". Add: "No serving containers or plates are"

In part description, remove: "Where" before "food...". Add: "If"

Under intent, add: "and encourage portion control", after "overconsumption"

Remove: "Where food sold or distributed on a daily basis by (or under contract with) the project owner is prepared to order, for at least half of all avilable entrees, the following option is available and listed on the menu". Add: "Where food is sold or provided on a daily basis by (or under contract with) the project owner and is prepared to order, the following is available and listed on the menu for at least half of all available main course options"

Remove: "Dinnerware sizes". Add: "Dishware"

Remove: "24 cm [9.5 in]". Add: "25 cm [10 in]"

Remove: "296 mL [10 oz]". Add: "473 mL [16 oz]"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce unintended overconsumption.'

For Part 1f, add: "or seafood" after "animal"

Add: "main course" after "...at least one"

For Part 1f, remove: "Vegetarian (contains no animal products, except for eggs and dairy)". Add: "Contains no animal products, except for eggs and dairy"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To provide alternative food choices to individuals with food restrictions or allergies.'

The Japanese Agricultural Standards (JAS) organic system has been accepted as an equivalent for the Federally Certified Organic program of Feature 49 Part 1a and 2b for projects in Japan.

Organizations approved by the Australian Department of Agriculture as organic certifying organizations against the National Standard for Organic and Bio-Dynamic Produce are accepted as an equivalent for the Federally Certified Organic program of Feature 49 Part 1a and 2b.

Scoring a 3 out of 3 in accordance with the "Beter Life" label (Beter Leven keurmerk) has been accepted as an alternative for the Certified Human Labeling requirements of Feature 49 - Responsible Food Production, Part 2.

"India Organic" certification by the APEDA (Agricultural and Processed Products Export Development Authority) per the National Programme for Organic Production (NPOP) standards has been accepted as an alternative for the requirements of Feature 49 Part 1.

Remove: "(based on country)

Remove:"(based on the country)". Add: "or equivalent"

Change “All produce sold or distributed on the premises on a daily basis by (or under contract with) the project owner meets the following criteria:” to “Produce is sold or distributed on the premises on a daily basis by (or under contract with) the project owner and it meets the following criteria:”