- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
To encourage the consumption of fresh foods by providing sufficient cold food storage to occupants.
Most refrigerators are not designed with the intent to preserve the taste and nutrient content of fresh fruits and vegetables, which are typically best stored at relatively higher temperatures. Additionally, crisper drawers are often too small to store a sufficient quantity of produce for a moderately-sized group of people, potentially discouraging individuals from bringing healthier food options to work.
Refrigerators include at least 2 separate compartments that meet the following temperature requirements:
1 °C to 4 °C [34 °F to 39 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.
6 °C to 12 °C [43 °F to 54 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.
If used in foods that are sold or distributed on the premises by (or under contract with) the project owner, the following requirements are met at all times for cooking oils and fats:
Stored in an opaque container of glass or stainless steel.
Stored in less than 22 °C [72 °F].