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  1. Nourishment
  2. Food contamination

Food contamination

Features>Nourishment>42. Food contamination

42. Food contamination

Foods such as raw fish, meat and poultry pose an increased risk of becoming contaminated with bacteria. Gastrointestinal problems that result from exposure to these pathogens can be reduced by preparing these foods at appropriate temperatures and by following a precautionary protocol during meal preparation.

This feature requires the separation of raw foods from prepared foods in preparation and storage areas to reduce the risk of pathogen cross-contamination. Clear labeling is equally as important as it ensures healthy preparation habits.

Part 1: High-Touch Surface Coating

All non-porous surfaces designated as high-touch (refer to Table A1 in Appendix C) are coated or comprised of a material that meets the following:

a. EPA testing requirements for antimicrobial activity.
b. Is abrasion-resistant and non-leaching.
Part 2: Food Preparation Separation

The following conditions are met:

a.69 Food preparation areas have distinct, designated seamless cutting boards for raw foods (uncooked meats, fish and poultry) and ready-to-eat foods (2 minimum).
b.69 Each commercial food preparation or communal dining area has at least 2 separate sinks.
Part 3: Residential Kitchen Sinks

All sinks in kitchens must:

a. Have two or more basins.
b. Have a faucet which can swivel between the basins.
Immune
Digestive

Applicability Matrix

Core & Shell Tenant Improvement New Construction
Part 1: High-Touch Surface Coating - O O
Part 2: Food Preparation Separation - - -
Part 3: Residential Kitchen Sinks - - -
Commercial Kitchen Schools Multifamily Residential Restaurant Retail
Part 1: High-Touch Surface Coating O O O O O
Part 2: Food Preparation Separation P - - - -
Part 3: Residential Kitchen Sinks - - O - -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Design)
High-Touch Surface Coating 		Architect
PART 2 (Protocol)
Food Preparation Separation 		Operations Schedule Spot Check
PART 3 (Design)
Residential Kitchen Sinks 		Auditor Inspection

69

Food and Drug Administration. Food Code: 2013 Recommendations of the United States Public Health Service Food and Drug Administration. PB2013-110462. Published 2013.
42.2.a

The FDA's Food Code recommends that food contact surfaces be smooth and easily cleanable.
42.2.b

The Food Code requires a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
71

Food Standards Agency Northern Ireland. A Survival Guide to Food. http://www.food.gov.uk/sites/default/files/multimedia/pdfs/survivalguidetofood.pdf. Published 2014. Accessed September 15, 2014.
42.1.a

The Food Standards Agency in Northern Ireland's A Survival Guide to Food recommends keeping raw meat in a separate storage space at the bottom of a refrigerator.
Features>Nourishment>42. Food contamination