This is a legacy version of the WELL Building Standard. Please check the latest version here.
  1. Nourishment
  2. Hand washing

Hand washing

Features>Nourishment>41. Hand washing

41. Hand washing

Hand washing is one of the most important and efficient means of reducing the transmission of pathogens. Regular rinsing with soap and water provides an effective and convenient method for reducing the spread of unwanted germs. In addition, drying hands with towels also helps to remove bacteria from hands, more so than using air dryers.

This feature requires that sinks, soap and paper towel dispensers are readily accessible in appropriate environments.

Part 1: Cleaning Plan for Occupied Spaces

To achieve sufficient and regular removal of debris and pathogenic microorganisms, a cleaning plan is created in accordance to Table A4 in Appendix C and presented during staff trainings that includes the following elements:

a.14 A list of high-touch and low-touch surfaces in the space (see Table A1 in Appendix C).
b.14 A schedule that specifies, for each high-touch and low-touch surface, the extent and frequency (e.g., daily, weekly) that a surface be cleaned, sanitized or disinfected.
c. A cleaning protocol and dated cleaning logs that are maintained and available to all occupants.
d. A list of approved product seals with which all cleaning products must comply (see Table A4 in Appendix C).
Part 2: Contamination Reduction

The following is provided at all sink locations:

a.68 Liquid soap in dispensers with disposable and sealed soap cartridges.
Part 3: Sink Dimensions

Bathroom and kitchen sinks meet the following requirements:

a.70 Sink column of water is at least 20 cm [8 inches] in length.
b.70 The horizontal distance between some part of the column of water to the edge of the sink is at least 10 cm [4 inches] in all directions.
Part 4: Hand Washing Station Location

Bathroom and kitchen sinks meet the following requirement:

a.69 Where applicable, a handwashing station or a clear sign pointing to the nearest handwashing station, is located at the entryway to areas intended for food consumption.
Digestive
Immune
Endocrine
Integumentary
Reproductive

Applicability Matrix

Core & Shell Tenant Improvement New Construction
Part 1: Cleaning Plan for Occupied Spaces - P P
Part 2: Contamination Reduction - P P
Part 3: Sink Dimensions - P P
Part 4: Hand Washing Station Location - - -
Commercial Kitchen Schools Multifamily Residential Restaurant Retail
Part 1: Cleaning Plan for Occupied Spaces P P P P P
Part 2: Contamination Reduction P O - P P
Part 3: Sink Dimensions P O O P P
Part 4: Hand Washing Station Location P O - P -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Protocol)
Cleaning Plan for Occupied Spaces 		Operations Schedule
PART 2 (Protocol)
Contamination Reduction 		Auditor Inspection
PART 3 (Design)
Sink Dimensions 		Architect Spot Check
PART 4 (Design)
Hand Washing Station Location 		Architect

68

Centers for Disease Control and Prevention. Guideline for Hand Hygiene in Health-Care Settings. http://www.cdc.gov/mmwr/PDF/rr/rr5116.pdf. Published 2002. Accessed September 15, 2014.
41.1.b

The CDC's Guideline for Hand Hygiene in Health-Care Settings recommend the use of disposable towels for the maintenance of hand-hygiene.
41.2.a

The CDC's Guideline for Hand Hygiene in Health-Care Settings identifies that the practice of "topping off" hand soap dispensers can lead to bacterial contamination of soap.
69

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

The Food Code 6-301.14 requires signage notifying food employees to wash their hands at all handwashing sinks.
70

Facility Guidelines Institute. Guidelines for Design and Construction of Healthcare Facilities. http://www.apic.org/Resource_/TinyMceFileManager/Practice_Guidance/APIC-ASHE-Statement-electronic-faucets.pdf. Published 2011. Accessed September 15, 2014.
41.3.a

The Guidelines for Design and Construction of Healthcare Facilities set the discharge point of hand-washing sinks at minimum 10 inches (25.40 centimeters) above the bottom of the basin.
41.3.b

The Guidelines for Design and Construction of Healthcare Facilities set the area of a hand washing basin at minimum 144 square inches (365.76 square millimeters), with a minimum 9-inch (22.86-mm) width or length.
76

World Health Organization. WHO Guidelines on Hand Hygiene in Health Care. http://www.who.int/gpsc/5may/tools/who_guidelines-handhygiene_summary.pdf. Published 2009. Accessed September 15, 2014.
41.1.a

The WHO Guidelines on Hand Hygiene in Health Care state that antibacterials offer no additional benefit to using non-antibacterial soap. Fragrance is not recommended because of the risk of allergies.
Features>Nourishment>41. Hand washing