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

Food storage

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.

Part 1: Storage Capacity

The space provides cold storage that meets the following requirements:

a. Total volume of at least 20 L [0.7 ft³] per occupant (no more than 7,000 L [247 ft³] of combined space is required).
Part 2: Temperature Control

Refrigerators include at least 2 separate compartments that meet the following temperature requirements:

a.65 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.
b.65 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.
Part 3: Oil Storage

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:

a.120 Stored in an opaque container of glass or stainless steel.
b.120 Stored in less than 22 °C [72 °F].
Part 4: Kitchen Food Safety

All foods meet the following requirements:

a. Are labeled and dated.
b. Are stored at least 15 cm [6 inches] above the finished floor.
Digestive
Immune

Applicability Matrix

Core & Shell New & Existing Buildings New & Existing Interiors
Part 1: Storage Capacity - O O
Commercial Kitchen Education Multifamily Residential Restaurant Retail
Part 1: Storage Capacity - O O O O
Part 2: Temperature Control O - - - -
Part 3: Oil Storage O - - - -
Part 4: Kitchen Food Safety O - - - -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Design)
Storage Capacity
Owner Spot Check
PART 2 (Design)
Temperature Control
Owner Spot Check
PART 3 (Protocol)
Oil Storage
Owner Spot Check
PART 4 (Protocol)
Kitchen Food Safety
Owner Spot Check
65

Food and Drug Administration. Refrigerator & Freezer Storage Chart. http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM109315.... Published 2014. Accessed September 15, 2014.

50.2.a

The FDA's Refrigerator and Freezer Storage Chart states that food refrigerated at 40 degrees Fahrenheit can help keep food from spoiling or becoming dangerous.

50.2.b

The FDA's Refrigerator and Freezer Storage Chart recommends that fresh produce be stored between 41 and 45 degrees Fahrenheit and dry foods be between 50 and 70 degrees Fahrenheit.

120

Rural Industries Research and Development Corporation. The Effect of Storage Conditions on Extra Virgin Olive Oil Quality. http://static.oliveoiltimes.com/library/Olive-Oil-Storage-Conditions.pdf. Published April 2012. Accessed October 28, 2014.

50.3.b

The Australia Rural Industries Research and Development Corporation identified that oil stored at 37 degrees Celsius led to more significant increases in the formation of oxidation byproducts compared to oil stored at 15 degrees and 22 degrees Celsius.

50.3.a

The Rural Industries Research and Development Corporation report notes that oil should be stored away from light.