For Part 6e, 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"

In part title, remove: "Elementary and Middle School". Add: "Early Education and Primary School"

In part title, remove: "High School". Add: "Secondary School"

For projects that have an existing food and beverage contract in place and are not able to comply with the requirements of Part 1 or Part 2, the following requirements are met:
1) Occupants are educated about the impact of highly processed ingredients and foods through permanent signage displayed on-site or at point-of-decision
2) Foods that have more than 30 g of sugar per serving and beverages that have more than 30 g of sugar per container have prominent labels at point-of-decision to indicate sugar content.

Project teams that seek to use this strategy must submit evidence of an existing contractual agreement and are subject to an on-site visual inspection by the WELL Performance Testing Agent.

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"

Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner do not contain". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, do not contain"

All foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following allergens:

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, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"

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 comply with the requirements of Feature 40. Please note that projects must label, at minimum, the mandatory allergens for all foods and beverages (packaged and non-packaged). Projects must still submit all applicable documentation to comply with this Feature and will also be subject to a spot check during the Performance Verification to verify compliance.

The definition of gluten by Food Safety and Standards Authority of India's (FSSAI) 'Standards for gluten free food and low gluten food and their labelling requirements' may be used.

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

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid potential food allergens.'

Projects may use contactless soap dispensers so long as the soap container is both detachable and refillable and the following conditions are met:
1. Soap containers are kept closed during storage and operation.
2. Soap containers are cleaned out and dried before refilling.
Projects using this AAP must submit an operations schedule that includes the cleaning protocol.
This AAP is not available to health care projects.

Projects may achieve Feature 41, Part 1 by using cotton towels of the roll type in place of disposable paper towels at all sink locations. These towels must be changed at least once a week and washed before reuse. This AAP cannot be used in healthcare facilities.

Hand dryers equipped with HEPA-compliant filters may be used in lieu of paper towels for hand drying in non-healthcare WELL projects to meet Feature 41 Part 1. Cleaning, maintenance and filter replacement should be scheduled as set by manufacturer’s recommendations. Documentation of such activities must be maintained.

The Global GreenTag Standard v4.0 and PhD Methodology are not accepted as alternatives for the requirements of Feature 41 Part 1 because the requirements of GreenTag do not match those of these WELL features.

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"

Add: "The" before "sink column"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.'

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.'

All foods and beverages 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:

In 26 Jul 2017 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"

The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. 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.

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.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid artificial colors, sweeteners and preservatives in food.'

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"

The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 44. 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.

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)."

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"

For Part 1a, remove "calories" after "650". Add: "kcal [650 Cal]".

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"

For Part 1e, remove: "Vegan (contains no animal products)". Add: "Contains no animal products"

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

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.'