This is a legacy version of the WELL Building Standard. Please check the latest version here.

Food contamination

Food contamination


To minimize occupant exposure to food-borne pathogens by providing safe food storage.


Foods such as raw meat, fish and poultry pose an increased risk of becoming contaminated with bacteria. Microorganisms from such foods can be transmitted to other products via cutting boards and other equipment and surfaces, leading to gastrointestinal problems associated with food poisoning. To mitigate foodborne illnesses, foods must be properly stored and clearly labeled, and prepared at sufficiently high temperatures. Effective sanitation techniques also need to be put in place to prevent or minimize the growth of pathogenic microorganisms and thus reduce the risk of contamination and transmission.

Part 1
Cold Storage

If raw meat, fish, or poultry is prepared or stored on site, cold storage spaces contain the following:
At least one removable, cleanable drawer or container located at the bottom of the unit, designated and labeled for storing raw meat, fish and poultry.
A visual display of holding temperatures to ensure accurate representation of storage temperatures.

Part 2
Food Preparation Separation

If raw meat is prepared or stored on site, the following conditions are met:
Food preparation areas have distinct, designated seamless cutting boards for raw foods (uncooked meats, fish and poultry) and ready-to-eat foods (2 minimum).
Each commercial food preparation or communal dining area has at least 2 separate sinks.

Part 3
Residential Kitchen Sinks

All sinks in kitchens must:
Have two or more basins.
Have a faucet which can swivel between the basins.