Safe food preparation materials

Food preparation equipment can be a source of contaminants that are harmful to human health. Porous surfaces can harbor harmful pathogens while chemical additives often used to impart special properties to food preparation equipment, such as non-stick coatings, can leach or volatize.

This feature suggests safer options for food preparation equipment and restricts materials that may use additives known to constitute a danger to human health or to be harmful to the environment.

Part 1: Food Allergy Labeling

All foods sold or distributed on the premises by (or under contract with) the project owner are clearly labeled to identify that they contain the following allergens:

a.⁵⁷ Peanuts.

b.⁵⁷ Fish.

c.⁵⁷ Shellfish.

d.⁵⁷ Soy.

e.⁵⁷ Milk and dairy products.

f.⁵⁷ Egg.

g.⁵⁷ Wheat.

h.⁵⁷ Tree nuts.

i.⁵⁷ Gluten, in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R. § 101.91.

Part 2: Cutting Surfaces

All cutting boards are made from the following materials, and are replaced when they become excessively worn or have deep grooves from cutting:

a.⁷⁵ Marble.

b.⁷⁵ Plastic.

c.⁷⁵ Glass.

d.⁷⁵ Pyroceramic.

e.⁷⁵ Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.

Part 3: Banned Plastics

No serving or food storage containers or plates is made from the following materials:

a.¹²¹ Plastic Number 6 (polystyrene).

b. Plastic Number 7 (miscellaneous).

Part 4: Containers for Prepared Food

The following materials will be used for all containers used to store, or package food ingredients or prepared foods:

a. Paper or recycled paper.

b. Glass.

c. Aluminum.

d. NSF certified stainless steel.

e. Ceramics, except those containing lead.

Immune

Urinary

Digestive

Endocrine

Reproductive

Integumentary

	Core & Shell	Tenant Improvement	New Construction
Part 1: Food Allergy Labeling	P	P	P
Part 2: Cutting Surfaces	-	O	O
Part 3: Banned Plastics	-	-	-
Part 4: Containers for Prepared Food	-	-	-

	Commercial Kitchen	Schools	Multifamily Residential	Restaurant	Retail
Part 1: Food Allergy Labeling	-	P	O	P	P
Part 2: Cutting Surfaces	O	-	-	-	-
Part 3: Banned Plastics	O	-	-	-	-
Part 4: Containers for Prepared Food	O	-	-	-	-

Verification Methods Matrix

	Letters of Assurance	Annotated Documents	On-Site Checks
PART 1 (Protocol) Food Allergy Labeling		Operations Schedule	Spot Check
PART 2 (Protocol) Cutting Surfaces		Operations Schedule	Spot Check
PART 3 (Protocol) Banned Plastics		Operations Schedule
PART 4 () Containers for Prepared Food	MEP

Show Standard Citations

67

**National Institutes of Health. Cooking Utensils and Nutrition. http://www.nlm.nih.gov/medlineplus/ency/article/002461.htm. Published 2014. Accessed September 15, 2014.**
46.1.a	The National Institutes of Health's Cooking Utensils and Nutrition recommends that children be protected from ceramic cookware potentially containing lead.
46.1.b	The National Institutes of Health's Cooking Utensils and Nutrition identifies that dietary iron may increase due to the use of cast iron cookware.
46.1.c	The National Institutes of Health's Cooking Utensils and Nutrition identifies the low cost, durable, heat resistant and non-hazardous properties of stainless steel.
46.1.d	The National Institutes of Health's Cooking Utensils and Nutrition identifies the scratch resistant and cleanable properties of glass cutting boards.
46.1.e	The National Institutes of Health's Cooking Utensils and Nutrition identifies easily cleanable, scratch resistant and non-hazardous properties of anodized aluminum cookware.

75

U.S. Department of Agriculture. Cutting Boards and Food Safety. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-hand.... Published 2013. Accessed September 15, 2014.
46.2.a	The USDA recommends consumers choose cutting boards with a nonporous surface such as marble.
46.2.b	The USDA recommends consumers choose cutting boards with a nonporous surface such as plastic.
46.2.c	The USDA recommends consumers choose cutting boards with a nonporous surface such as glass.
46.2.d	The USDA recommends consumers choose cutting boards with a nonporous surface such as pyroceramic.
46.2.e	The USDA recommends consumers choose cutting boards with a nonporous surface such as wood. Laminated boards may crack and split.

**121**

**U.S. Department of Health and Human Services. Toxicological Profile for Styrene. http://www.atsdr.cdc.gov/toxprofiles/tp53.pdf. Washington, D.C. Published November 2010. Accessed October 28, 2014.**
46.3.a	The Agency for Toxic Substances and Disease Registry in the U.S. Department of Health and Human Services notes that polystyrene may be present at low concentrations in food from food containers and packaging materials.

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

46. Safe food preparation materials