Source: https://standard.wellcertified.com/v13/nourishment/safe-food-preparation-materials
Timestamp: 2019-06-16 18:55:00
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Safe food preparation materials | WELL Standard
Safe food preparation materials
Features/Nourishment/Feature 46
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 reduce occupant exposure to harmful contaminants that may originate from food preparation materials and eliminate surfaces that harbor pathogens.
Food preparation equipment can be a source of potentially hazardous contaminants. Porous surfaces can harbor harmful toxins, while chemicals used to impart special attributes to food preparation equipment, such as non-stick properties for cookware, can leach or volatize during use. One such contaminant is bisphenol-A (BPA), a phenolic-based chemical that is used in products ranging from baby bottles and plastic foodware to water bottles and food can linings. While generally stable, BPA can be released when products containing BPA are exposed to heat or UV light, and may have negative effects on human health.
Cooking Material
Pots, pans, dishware and other cooking tools used to prepare food (except cutting boards) are made entirely of one or more of the following inert materials:
a.67
Ceramics, except those containing lead.
b.67
c.67
e.67
Coated aluminum.
Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
Spot Check Documents
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
Pyroceramic.
Banned Plastics
No serving containers or plates are made from the following materials:
a.121
Plastic Number 6 (polystyrene).
Plastic Number 7 (miscellaneous).
Containers for Prepared Food
The following materials will be used for all containers used to store, or package food ingredients or prepared foods:
Paper or recycled paper.
NSF certified stainless steel.
Part 1: Cooking Material - O O
Part 2: Cutting Surfaces - O O
Part 1: Cooking Material O - - - -
Part 2: Cutting Surfaces O - - - -
Part 3: Banned Plastics O - - - -
Part 4: Containers for Prepared Food O - - - -
Part 1: Cooking Material Policy Document Spot Check
Part 2: Cutting Surfaces Policy Document Spot Check
Part 3: Banned Plastics Policy Document Spot Check
Part 4: Containers for Prepared Food Policy Document Spot Check
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.e
The National Institutes of Health's Cooking Utensils and Nutrition identifies easily cleanable, scratch resistant and non-hazardous properties of anodized aluminum cookware.
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.a
The National Institutes of Health's Cooking Utensils and Nutrition recommends that children be protected from ceramic cookware potentially containing lead.
U.S. Department of Agriculture. Cutting Boards and Food Safety. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/ge.... Published 2013. Accessed September 15, 2014.
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.
46.2.c
The USDA recommends consumers choose cutting boards with a nonporous surface such as glass.
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.
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.