Source: https://standard.wellcertified.com/addenda?field_addenda_post_date_value%5Bmin%5D=&field_addenda_post_date_value%5Bmax%5D=&page=4
Timestamp: 2020-08-03 15:21:50
Document Index: 597582091

Matched Legal Cases: ['art 1', 'art 6', 'art 6', 'art 6', 'art 4', 'art 1', 'art 1', 'art 1', '§ 101', 'art 3', 'art 3', 'art 3', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 3', 'art 1', 'art 1', 'art 1', 'art 1']

In at least 50% of food offerings where a grain flour is the primary ingredient by weightgrain-based foods, a whole grain must be is the primary first ingredient.
Retail projects may achieve Feature 39, Part 1 by using strategic placement, education and advertising to direct customers toward healthier choices in place of refined ingredient restrictions on available products. Photographic verification of product placement and/or display as well as signage (educational or advertising) is required during performance review.
In addition to original documentation requirements, projects must submit a professional narrative describing how the project uses strategic placement and educational signage and/or advertising throughout the space to promote whole grains and limit sugars and trans fats.
For Part 6c, remove: "In any foods that contain a grain flour, whole grain is the primary ingredient by weight". Add: "In at least 50% of food offerings where a grain flour is the primary ingredient by weight, a whole grain must be the primary ingredient"
For Part 6e, remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"
For Part 6b, remove: "food and snack items offered". Add: "foods"
For Part 4b, remove: "elementary and up to 360 mL [12 oz] portions for middle school students". Add: "early education and up to 360 mL [12 oz] portions for primary school students"
In part title, remove: "Elementary and Middle School". Add: "Early Education and Primary School"
In part description, remove: "elementary and middle school students". Add: "early education and primary school students"
In part title, remove: "High School". Add: "Secondary School"
In part description, remove: "high school students". Add: "secondary school students"
Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner meet the following conditions". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, meet the following conditions"
Remove: "No beverage with more than 30 grams of sugar per container is sold or distributed through catering services, vending machines, or pantries. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement". Add: "Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement"
Remove: "In beverage vending machines and on food service menus, at least 50% of slots or listings are products that have 15 g of sugar or less per 240 mL [8 oz] serving". Add: "At least 50% of beverages have 1 g of sugar or less per 16 mL [1.87 g of sugar or less per 1 oz]"
Remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"
Remove: "In any foods" before "where a grain flour". Add: "In 50% of food offerings"
Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner do not contain". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, do not contain"
'Intent: To help occupants avoid highly-processed ingredients and foods.'
Projects may achieve Feature 40, Part 1 by creating and implementing a system to label food allergens to indicate the presence of food allergens in foods and beverages. The labeling system must include, at minimum, the food allergens listed in Feature 40 Part 1. Signage explaining how the labeling system operates is prominently displayed at point-of-decision and the complete list of allergens found in foods and beverages is available upon request. Signage is subject to a spot check during performance review.
In 24 Oct, 2016 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"
In 24 Oct, 2016 EP, add: "Freshly prepared food also needs to comply with the labelling requirements." after "…Performance Verification to verify compliance."
Post Date: 06 May, 2018
The Japanese Allergen Labelling regulations (Cabinet Office Ordinance No. 45, 2011; Cabinet Office Ordinance No. 46 of 2011; and Notification No. 71 of the Ministry of Health, Labor and Welfare in 2001) may be used to comply with the requirements of Feature 40. Please note that projects must label, at minimum, the mandatory allergens for all foods and beverages (packaged and non-packaged). Projects must still submit all applicable documentation to comply with this Feature and will also be subject to a spot check during the Performance Verification to verify compliance.
For Part 1i, remove: "Gluten, in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R. § 101.91". Add: "Gluten"
The definition of gluten by Food Safety and Standards Authority of India's (FSSAI) 'Standards for gluten free food and low gluten food and their labelling requirements' may be used.
Remove: "All food sold or distributed on a daily basis on the premises by (or under contract with) the project owner are clearly labeled to indicate if they contain the following allergens". Add: "All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following allergens"
Add: "consumption of or contact with" after "to help occupants avoid"
The Hong Kong Food and Drugs Composition and Labeling Regulations are accepted as an alternative to the requirements of Feature 40. The project will need to label all foods (rather than only cereals) that contain gluten in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.
'Intent: To help occupants avoid potential food allergens.'
The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 40. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Freshly prepared food also needs to comply with the labelling requirements.
Projects may use contactless soap dispensers so long as the soap container is both detachable and refillable and the following conditions are met:
1. Soap containers are kept closed during storage and operation.
2. Soap containers are cleaned out and dried before refilling.
Projects using this AAP must submit an operations schedule that includes the cleaning protocol.
This AAP is not available to health care projects.
Projects unable to replace existing sinks with those meeting height and area requirements of Feature 41, Part 3 may retain the existing fixtures and meet the intent of the feature if the following conditions are met:
- Existing sinks meet local health and accessibility codes.
- Existing sinks cannot be replaced due to financial constraints
- Existing sinks that do not comply with the requirements of Feature 41, Part 3 are cleaned at least once a day.
In lieu of original documentation requirements, projects must submit a narrative describing significant hardship, such as financial and/or schedule implications, for renovating the non-compliant sinks to meet the requirements of Feature 41 Part 3.
Additionally, a copy of the cleaning protocol should be submitted which identifies the non-compliant sinks within the project boundary.
Projects may achieve Feature 41, Part 1 by using cotton towels of the roll type in place of disposable paper towels at all sink locations. These towels must be changed at least once a week and washed before reuse. This AAP cannot be used in healthcare facilities.
Projects may use hand soaps containing fragrance to meet Feature 41 Part 1 under the following conditions:
(1) The project provides a manufacturer’s declaration letter confirming that neither major allergen nor antimicrobial agents were used in the liquid soap.
(2) The project presents evidence that no allergens are detected in the hand soap through independent verification, performed by following the IFRA Allergen Procedure (Version 3 - Sep, 2007)（GC-MS & LC-MS-MS) or the NATRUE certification.
Hand dryers equipped with HEPA-compliant filters may be used in lieu of paper towels for hand drying in non-healthcare WELL projects to meet Feature 41 Part 1. Cleaning, maintenance and filter replacement should be scheduled as set by manufacturer’s recommendations. Documentation of such activities must be maintained.
The Global GreenTag Standard v4.0 and PhD Methodology are not accepted as alternatives for the requirements of Feature 41 Part 1 because the requirements of GreenTag do not match those of these WELL features.
Add: " One of" before "the following"
Add: "b. Bar soap with a soap rack that allows for drainage"
Remove: "Fragrance-free non-antibacterial soap" Add: "Fragrance-free hand soap in accordance with the Cleaning, Disinfection and Hand Hygiene Product section in Table A4 in Appendix C"
Add: ", at a minimum," after "provided"
Add: "The" before "sink column"
Add: "Since liquid soap in bulk refillable dispensers is prone to bacterial contamination, utilizing sealed liquid soap cartridges reduces the possibility for bacterial contamination and significantly reduces bacteria on hands whereas contaminated refillable dispensers increase bacteria on hands after handwashing. Handwashing sinks should also provide sufficient room for washing one’s hands without touching the sink sides, to prevent possible recontamination." after "than using air dryers."
'Intent: To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.'
Add: ", fish, or poultry" after "raw meat"
Remove: "raw foods (uncooked meat, fish and poultry)". Add: "raw meat, fish and poultry"
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'
All foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate if they contain the following:
Projects may achieve Feature 43, Part 1 by using a food labeling system that clearly identifies whether or not products contain artificial ingredients. The labeling system must include, at minimum, the artificial ingredients listed in Feature 43 Part 1. Signage explaining how the labeling system operates is prominently displayed at point-of-decision and the complete list of artificial ingredients found in foods provided on-site is available upon request. Signage is subject to a spot check during performance review.
In 26 Jul, 2017 EP, add: "Freshly prepared food also needs to comply with the labelling requirements." after "…Performance Verification to verify compliance."
In 26 Jul 2017 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"
The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Freshly prepared food also needs to comply with the labelling requirements.
Remove: "All food sold or distributed on a daily basis on the premises by (or under contract with) the project owner are labeled to indicate if they contain the following". Add: "All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate if they contain the following"
The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 43. The project must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.
The China Standards ‘General Rules for Pre-packaged Food Labeling’ (GB7718--2011) and ‘Standard for the Use of Food Additives’ (GB2760-2014) have been approved as acceptable alternatives for F43.
Note that projects must provide signage that clearly indicates: "The following additives have not been evaluated - brominated vegetable oil, potassium bromate, monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), and sulfite.”
'Intent: To help occupants avoid artificial colors, sweeteners and preservatives in food.'
Feature 44: Artificial ingredients
Post Date: 30 Oct, 2019
Macronutrient content (total protein, total fat and total carbohydrate) in weight and/or as a percent of the estimated daily requirements (daily values).
Projects may achieve Feature 44, Part 1 by displaying nutritional information for non-packaged foods and beverages on a list of primary ingredients which is clearly displayed (per meal or item) at point-of-decision on packaging, menus or signage. If information is displayed on a digital resource, signage is present at point-of-decision to direct individuals to the digital resource. Signage is subject to a spot check during performance review.
The Nutrition Labeling Standard under the Health Promotion Act issued by the Japanese Ministry of Health, Labor and Welfare has been accepted as an alternative for the requirements of Feature 44, Part 1 for Japan. Note that projects must still submit all applicable documentation to comply with these Features and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Projects must label the nutritional information outlined in the Nutrition Labeling Standard under the Health Promotion Act for all non-packaged and packaged foods.
In 26 Jul, 2017 AAP, remove: "Project teams which seek to use this strategy must have their prompts and ranking system approved by the WELL Performance Testing Agent​​​". Add: "The ranking system will be verified by the WELL Reviewer at the documentation review"
Post Date: 05 Jul, 2018
The Food Standards Code Australia and New Zealand may be used to comply with the requirements of Feature 44 Part 1. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.
Post Date: 30 May, 2018
The Hong Kong Food and Drugs Composition and Labeling Regulations are accepted as an alternative to the requirements of Feature 44. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.
Food Safety and Standards Authority of India's (FSSAI) 'Food Safety and standards (Packaging and Labelling) regulation, 2011' may be used to comply with the requirements of Feature 44 Part 1. Projects must still submit all applicable documentation to comply with this feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.
Remove: "c. Micronutrient content (vitamins A and C, calcium and iron) in weight or international units (IU) and/or as a percent of the estimated daily requirements (daily values)" . Remove: "d. ...content" , Add: "c. ...content"
The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 44. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Freshly prepared food also needs to comply with the labelling requirements.
'Intent: To help occupants make informed food consumption choices.'
In part description, remove: "a total of". Add: "different" after "...at least 3"
In part description, add: "per project" after "instances of messaging"
In part heading, Remove: "intended to achieve each of the following requirements". Add "intended to achieve either or both of the following requirements"
Remove: ", beverages and snacks". Add: "and beverages"
'Intent: To promote healthy food consumption choices.'
e. Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
f. Bamboo.
Add existing citation 75 to new requirement f.
For Part 3, remove: "No serving or food storage containers or plates is". Add: "No serving containers or plates are"
'Intent: To reduce occupant exposure to harmful contaminants that may originate from food preparation materials and eliminate surfaces that harbor pathogens.'
In part description, remove: "Where" before "food...". Add: "If"
In part description, add: "," after "project owner" and after "self-serve"
Under intent, add: "and encourage portion control", after "overconsumption"
For Part 1a, remove "calories" after "650". Add: "kcal [650 Cal]".
Remove: "Where food sold or distributed on a daily basis by (or under contract with) the project owner is prepared to order, for at least half of all avilable entrees, the following option is available and listed on the menu". Add: "Where food is sold or provided on a daily basis by (or under contract with) the project owner and is prepared to order, the following is available and listed on the menu for at least half of all available main course options"
Remove: "entrée". Add: "main course"
Remove: "Dinnerware sizes". Add: "Dishware"
Remove: "Where food sold or distributed on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)". Add: "Where food is sold or provided on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)"
Remove: "24 cm [9.5 in]". Add: "25 cm [10 in]"
Remove: "452 cm² [70 in²]". Add: "507 cm² [79 in²]"
Remove: "296 mL [10 oz]". Add: "473 mL [16 oz]"
Remove: "240 mL [8 oz]". Add "473 mL [16 oz]"
'Intent: To reduce unintended overconsumption.'
Meals or catering provided by (or under contract with) the project ownersold or provided by the project owner (on a daily basis) or catering (provided at least once a month) include at least one main course option for each of the following criteria (as necessary, by request):
For Part 1f, add: "or seafood" after "animal"
For Part 1e, add: ", seafood or dairy" after "animal"
For Part 1e, remove: "Vegan (contains no animal products)". Add: "Contains no animal products"