For Part 4b, remove: "elementary and up to 360 mL [12 oz] portions for middle school students". Add: "early education and up to 360 mL [12 oz] portions for primary school students"

In part description, remove: "elementary and middle school students". Add: "early education and primary school students"

In part description, remove: "high school students". Add: "secondary school students"

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"

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"

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, 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 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.

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 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 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.

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"

Macronutrient content (total protein, total fat and total carbohydrate) in weight and/or as a percent of the estimated daily requirements (daily values).

The Nutrition Labeling Standard under the Health Promotion Act issued by the Japanese Ministry of Health, Labor and Welfare has been accepted as an alternative for the requirements of Feature 44, Part 1 for Japan. 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. Projects must label the nutritional information outlined in the Nutrition Labeling Standard under the Health Promotion Act for all non-packaged and packaged foods.

The Food Standards Code Australia and New Zealand may be used to comply with the requirements of Feature 44 Part 1. 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.

Food Safety and Standards Authority of India's (FSSAI) 'Food Safety and standards (Packaging and Labelling) regulation, 2011' may be used to comply with the requirements of Feature 44 Part 1. 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.

Remove: "For foods and beverages sold or distributed on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage". Add: "For foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage"

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.

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.'

Meals or catering provided by (or under contract with) the project ownersold or provided by the project owner (on a daily basis) or catering (provided at least once a month) include at least one main course option for each of the following criteria (as necessary, by request):

For Part 1e, add: ", seafood or dairy" after "animal"

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

Remove: ", in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R.§ 101.92"