commercial kitchen pilot addendum · 2019-10-29 · commercial kitchen spaces are secondary spaces...

COMMERCIAL KITCHEN PILOT ADDENDUM

VERSION A I JUNE 2015 WITH ADDENDA THROUGH Q4 2019

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Copyright© 2014-2019 International WELL Building Institute pbc. All rights reserved.

This WELL Building Standard version 1 (WELL v1) Commercial Kitchen Pilot constitutes proprietary information of the International WELL Building Institute pbc (IWBI). All information contained herein is provided without warranties of any kind, either express or implied, including but not limited to warranties of the accuracy or completeness of the information or the suitability of the information for any particular purpose. Use of this document in any form implies acceptance of these conditions.

IWBI authorizes individual use of the Commercial Kitchen Pilot. In exchange for this authorization, the user agrees:

1. to retain all copyright and other proprietary notices contained in the Commercial Kitchen Pilot,2. not to sell or modify the Commercial Kitchen Pilot,3. not to reproduce, display or distribute the Commercial Kitchen Pilot in any way for any public or

commercial purpose, unless authorized in writing by IWBI, and4. to ensure that any and all authorized uses of the Commercial Kitchen Pilot, including excerpts thereof,

should be accompanied by attribution, including the appropriate addendum (indicated, for example, by "Q2 2019") and WELL feature number and name. The following citation for the Commercial Kitchen Pilot and a feature within the Commercial Kitchen Pilot may be used:International WELL Building Institute. The WELL Commercial Kitchen Pilot, Q4 2019. https://www.wellcertified.com/en/resources.International WELL Building Institute. The WELL Commercial Kitchen Pilot, Q4 2019. Insert Feature Number: Name Here. https://www.wellcertified.com/en/resources.

Unauthorized use of the Commercial Kitchen Pilot violates copyright, trademark and other laws and is prohibited. International WELL Building Institute™, IWBI™, WELL™, the WELL Building Standard™, the WELL Community Standard™, WELL Certified™ and others and their related logos are trademarks of the International WELL Building Institute pbc in the US and other countries. All third-party trademarks and rating systems referenced herein are trademarks and/or rating systems of their respective owners.

DisclaimerNone of the parties involved in the funding or creation of WELL v1 or the Commercial Kitchen Pilot, including IWBI, or its affiliates, members, employees, or contractors, assume any liability or responsibility to the user or any third parties for the accuracy, completeness, or use of or reliance on any information contained in WELL v1 or the Commercial Kitchen Pilot, or for any injuries, losses, or damages (including, without limitation, equitable relief) arising from such use or reliance. Although the information contained in the Commercial Kitchen Pilot is believed to be reliable and accurate, all materials set forth within are provided without warranties of any kind, either express or implied, including but not limited to warranties of the accuracy or completeness of information or the suitability of the information for any particular purpose. This document and WELL v1 are intended to educate and assist building stakeholders, real estate owners and tenants in their efforts to create healthier spaces and communities, and nothing in this document or in WELL v1 should be considered, or used as a substitute for, quality control, safety analysis, legal compliance (including zoning), comprehensive urban planning, medical advice, diagnosis or treatment.

As a condition of use, the user covenants not to sue and agrees to waive and release IWBI, its affiliates, members, employees, or contractors from any and all claims, demands, and causes of action for any injuries, losses or damages (including, without limitation, equitable relief) that the user may now or hereafter have a right to assert against such parties as a result of the use of, or reliance on the Commercial Kitchen Pilot.

WELL Building Standard® Commercial Kitchen Pilot A The WELL Pilot Program The WELL Building Standard® Version 1.0 (WELL v1.0) was launched on October 20th, 2014 for the Commercial and Institutional Office building sector. That standard applies to office spaces, where well-being is related to worker health, performance and motivation.

While positioned for office projects, large sections of the WELL Building Standard have applications outside the office setting, although most building types require some modification. These differences create the need for new WELL Pilot Programs. As such, the International WELL Building Institute™ (IWBI) has begun creating Pilot Programs to test and refine how standards can best apply to new building sectors. The IWBI will integrate the information and lessons learned from the WELL Pilot Program into future versions of the WELL Building Standard, which will include specific Features, Parts, and Requirements for new building sectors addressed by the pilots.

WELL Pilot Standards are developed by incorporating best practices for building design and by adapting the current WELL Building Standard to new building uses. Over the course of a Pilot Program, the IWBI will use information and feedback gathered from pilot projects and industry experts to further refine the Pilot Standard prior to publication as part of the WELL Building Standard. A standard will move out of the pilot phase and become a graduated standard, which refers to standards that are integrated into the base WELL Building Standard. Graduated standards, by definition, are standards that have successfully passed through pilot testing and are part of the published WELL Building Standard.

Certification of Pilots Pilots may receive Silver, Gold or Platinum Pilot Certification.

To achieve Silver Pilot Certification, a project must satisfy 100% of all Preconditions as well as 20% of all Optimizations. This differs from the WELL Building Standard due to the fact that the IWBI uses feedback including which Features are selected as a basis for informing the eventual integration of pilot Features into the WELL Building Standard.

Gold and Platinum Pilot Certification follow the same rules as with the WELL Building Standard: 100% of all Preconditions must be met plus 40% of all Optimizations for Gold Pilot Certification or 80% of all Optimizations for Platinum Pilot Certification.

WELL Pilot Certification is not guaranteed and will not be awarded until the IWBI verifies that all necessary documentation and performance requirements are met.

Organization of Spaces A space is defined as some or all of a building that is typified by a specific use or function. Spaces are tied to specific WELL standards and can either be primary or secondary, as designated by the IWBI. All projects are anchored by a primary space and follow its associated WELL standard. If the scope of a pilot project includes a space that falls under the definition of an existing secondary space, then that project must apply the secondary space standard alongside the primary space standard for WELL Pilot Certification.

This pairing system ensures that any distinct spaces within the project scope that may require unique considerations will only be held to those requirements appropriate for that space. However, pairing standards is required only when the WELL standards associated with the spaces are both of the same

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class: either both the standards are pilot standards, or both the standards are graduated (i.e., non-pilot) standards. For more information, see the WELL Certification Guidebook for Pilot Projects.

In line with the above, once the Commercial Kitchen Pilot concludes its pilot phase and graduates into the WELL Building Standard, projects currently pursuing WELL for Commercial and Institutional spaces that include a kitchen component that fits the definition of a Commercial Kitchen secondary space provided herein will be required to pursue the Commercial Kitchen Standard for their space.

Commercial Kitchen Spaces Commercial Kitchen spaces are secondary spaces in the scope of the WELL Building Standard®. This means that the Commercial Kitchen Pilot Standard cannot be applied across the entirety of a certified project: this standard can only be applied to a portion of the project. Therefore, the Commercial Kitchen space’s standard must always be paired with at least one primary space standard, with its own associated set of Features that together constitute a project eligible for WELL Pilot Certification. For example, a restaurant may involve the use of the Commercial Kitchen Pilot Standard to cover the kitchen component, while the dining area component of the space would adhere to the Restaurant Pilot Standard.

This Pilot Standard for Commercial Kitchens presents new content designed to provide improvements to the facilities, equipment and area that support the needs of the cooks, servers and other restaurant staff. Of particular focus are Features intended to promote proper ventilation and sanitation in food preparation areas.

The Commercial Kitchen space is applicable in locations where dedicated staff are employed to prepare and serve food to other building occupants, meaning that food preparation activities occur on the site. It is not applicable to office kitchenettes or home kitchens. In general, those spaces subject to local health inspection are likely to use this Pilot Standard.

The Commercial Kitchen Pilot Standard has a very specific scope: it covers only the physical conditions within the kitchen itself and relating to the preparation of food. Food preparation is defined strictly as those functions related to preparing foods and the spaces and tools used for this task, not including food purchasing decisions, how meals are presented or distributed, or greater policy-related decisions regarding the types of meals served by the institution.

As such, Fitness Features and Mind Features regarding employee policy are absent from the Commercial Kitchen Pilot Standard. These Features are instead covered in the standard component to which the kitchen will be paired (e.g., Restaurant or Commercial and Institutional Office).

Participating in the Pilot Program The first step in creating a commercial kitchen pilot project is to officially apply to the Pilot Program with the IWBI. Projects must provide specific information to the IWBI for initial evaluation. The IWBI will conduct an initial evaluation to ensure the project is appropriately categorized as a WELL Commercial Kitchen Pilot Project, and if so, the IWBI will assign an agent to work closely with the project’s designated point of contact to provide assistance and ensure that feedback can be carefully integrated into the pilot framework.

The goal of the WELL Pilot Program is to garner substantive feedback on elements outside the core of the WELL Building Standard®. One benefit of registering as an early pilot is that the project will work with the assigned agent and the IWBI to establish guidelines and evaluate new Features and Parts for future inclusion into the published WELL Building Standard.

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How to Use Addenda with the current WELL Building Standard This document presents the Pilot Standard as an addendum: a concise supplementary document that makes clear how the current version of the WELL Building Standard uniquely applies to the building sector. Projects can thus use the current version of the WELL Building Standard as the primary resource and set of requirements along with the WELL Certification Guidebook for Pilot Projects, which clarifies how proof of achievement is verified.

This addendum document describes the three differences between the pilot and the WELL Building Standard:

1. Parts that do not apply in any form to this pilot.2. New Parts within existing Features that apply to this pilot.3. New Features that apply to this pilot.

If an applicable Feature does not fall into the categories above, then the pilot project should follow the Feature as described in the current version of the WELL Building Standard.

The following chart summarizes numbers 1 and 2 above by listing the existing applicable Parts, the existing not applicable Parts, and the new Parts. It also describes the Feature level (Precondition/Optimization) for this pilot, which may be different than in the published WELL Building Standard.

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APPLICABILITY MATRIX

Feature Level

Parts

Applicable

Not

Applicable

New

Parts

Air

01 Air quality standards PRECONDITION 3 1 2 4

02 Smoking ban PRECONDITION 1 2

03 Ventilation effectiveness PRECONDITION 1 2 3

04 VOC reduction PRECONDITION 1 2 3 4 5

05 Air filtration PRECONDITION 1 2 3

06 Microbe and mold control PRECONDITION 1 2

07 Construction pollution management PRECONDITION 1 2 3 4

08 Healthy entrance N/A 1 2

09 Cleaning protocol PRECONDITION 1

10 Pesticide management N/A 1

11 Fundamental material safety PRECONDITION 1 2 3 4 5

12 Moisture management PRECONDITION 1 2 3 4

13 Air flush OPTIMIZATION 1

14 Air infiltration management OPTIMIZATION 1

15 Increased ventilation N/A 1

16 Humidity control OPTIMIZATION 1

17 Direct source ventilation OPTIMIZATION 1 2 3 4

18 Air quality monitoring and feedback OPTIMIZATION 1 2 3

19 Operable windows OPTIMIZATION 1 2 3

20 Outdoor air systems OPTIMIZATION 1

21 Displacement ventilation OPTIMIZATION 1 2

22 Pest control PRECONDITION 1 2

23 Advanced air purification OPTIMIZATION 1 2 3

24 Combustion minimization OPTIMIZATION 4 1 2 3

25 Toxic material reduction OPTIMIZATION 1 2 3 4 5

26 Enhanced material safety OPTIMIZATION 1

27 Antimicrobial surfaces OPTIMIZATION 1

28 Cleanable environment PRECONDITION 1 2

29 Cleaning equipment OPTIMIZATION 1 2

Water

30 Fundamental water quality PRECONDITION 1 2

31 Inorganic contaminants PRECONDITION 1

32 Organic contaminants PRECONDITION 1

33 Agricultural contaminants PRECONDITION 1 2

34 Public water additives PRECONDITION 1 2 3

35 Periodic water quality testing OPTIMIZATION 1 2

36 Water treatment OPTIMIZATION 1 2 3 4 5

37 Drinking water promotion OPTIMIZATION 1 3 2


Feature Level

Parts

Applicable

Not

Applicable

New

Parts

Nourishment

38 Fruits and vegetables N/A 1 2

39 Processed foods PRECONDITION 1 2 3

40 Food allergies N/A 1

41 Hand washing PRECONDITION 1 2 3 4

42 Food contamination PRECONDITION 1 2

43 Artificial ingredients N/A 1

44 Nutritional information PRECONDITION 1

45 Food advertising PRECONDITION 1 2

46 Safe food preparation materials OPTIMIZATION 1 2 3 4

47 Serving sizes OPTIMIZATION 1 2

48 Special diets N/A 1

49 Responsible food production N/A 1 2

50 Food storage OPTIMIZATION 1 2 3 4

51 Food production N/A 1 2

52 Mindful eating N/A 1 2

Light

53 Visual lighting design PRECONDITION 1 2 3

54 Circadian lighting design OPTIMIZATION 1

55 Electric light glare control PRECONDITION 1 2

56 Solar glare control PRECONDITION 1 2

57 Low-glare workstation design N/A 1

58 Color quality OPTIMIZATION 1

59 Surface design OPTIMIZATION 1

60 Automated shading and dimming controls OPTIMIZATION 1 2

61 Right to light OPTIMIZATION 1 2

62 Daylight modeling OPTIMIZATION 1

63 Daylighting fenestration OPTIMIZATION 1 2 3

Fitness

64 Interior fitness circulation N/A 1 2 3

65 Activity incentive programs N/A 1

66 Structured fitness opportunities N/A 1 2

67 Exterior active design N/A 1 2 3

68 Physical activity spaces N/A 1 2

69 Active transportation support N/A 1 2

70 Fitness equipment N/A 1 2

71 Active furnishings N/A 1 2


Feature Level

Parts

Applicable

Not

Applicable

New

Parts

Comfort

72 ADA accessible design standards PRECONDITION 1

73 Ergonomics: visual and physical PRECONDITION 1 2 3 4

74 Exterior noise intrusion OPTIMIZATION 1 3

75 Internally generated noise PRECONDITION 1 2

76 Thermal comfort PRECONDITION 1 2 3

77 Olfactory comfort OPTIMIZATION 1

78 Reverberation time N/A 1

79 Sound masking N/A 1 2

80 Sound reducing surfaces N/A 1 2

81 Sound barriers N/A 1 2 3

82 Individual thermal control OPTIMIZATION 2 1

83 Radiant thermal comfort N/A 1 2

Mind

84 Health and wellness awareness N/A 1 2

85 Integrative design PRECONDITION 1 2 3

86 Post-occupancy surveys N/A 1 2

87 Beauty and design I OPTIMIZATION 1

88 Biophilia I - qualitative N/A 1 2 3

89 Adaptable spaces N/A 1 2 3 4

90 Healthy sleep policy N/A 1

91 Business travel N/A 1

92 Building health policy N/A 1

93 Workplace family support N/A 1 2 3

94 Self-monitoring N/A 1

95 Stress and addiction treatment N/A 1 2

96 Altruism N/A 1 2

97 Material transparency OPTIMIZATION 1 2

98 Organizational transparency N/A 1

99 Beauty and design II OPTIMIZATION 1 2 3

100 Biophilia II - quantitative N/A 1 2 3

Innovation

101 Innovation I OPTIMIZATION 1 2

102 Innovation II OPTIMIZATION 1 2

103 Innovation III OPTIMIZATION 1 2

104 Innovation IV OPTIMIZATION 1 2

105 Innovation V OPTIMIZATION 1 2

ADDITIONAL PARTS

Some Features are modified in some way from how they are defined or required in the graduated WELL Building Standard. These differences take the form of changes in certification level, or the addition or removal of specific parts to tailor the Feature for this pilot application. This section of the document details any new parts within existing features which apply to this pilot. Any changes in Feature level of all Parts listed here (Precondition/ Optimization), are shown in the previous table. Because of simultaneous pilot programs in multiple building sectors, the numbering system may not be sequential.

AIRLetters of Assurance

Annotated Documents

On-Site Checks

01 AIR QUALITY STANDARDS

Part 4: Operational Kitchen Air Quality

The following air quality concentrations are met in the commercial kitchen space:

PERFORMANCE TEST

Carbon monoxide levels less than 35 ppm.a.2

PM₂.₅ less than 35 μg/m³.b.2

Nitrogen dioxide less than 100 ppb.c. 2

Formaldehyde less than 81 ppb.d.129

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Part 2: Exhaust Hood Design Guidelines

The following requirements are met:

SPOT CHECKMEP

Canopy hoods have side or partial panels, when allowable by code.a.105

Type II hood overhangs and setbacks comply with ASHRAE 154-2011 (Table 3 - Minimum Overhang Requirements for Type II Hoods) on all open sides, measured in the horizontal plane from the inside edge of the hood to the edge of the top horizontal surface of the appliance.

b.156

The vertical distance between the front lower lip of the hood and cooking surface is less than or equal to 1.2 m [4 ft].c. 156

Part 3: Makeup Air System Design


MECHANICAL DRAWING

Makeup air velocity near (or directed at) the hood is less than 0.25 m/s [75 fpm].a.105

Replacement air introduced directly into the exhaust hood cavity does not exceed 10% of the hood exhaust airflow rate.

b.168

At least 50% of the air that replaces the exhaust air is conditioned transfer air rather than make up air.c. 157

Part 4: Appliance Guidelines


SPOT CHECKMEP

Appliances are grouped under exhaust hoods according to effluent productions and associated ventilation requirements, as specified in ASHRAE Standard 154-2011 per hood type (defined by the classifications used in ASHRAE Standard 154-2011 for light, medium, heavy and extra-heavy appliance duty levels).

a.156

Appliances have a rear seal between the appliance and the wall, when allowable by code.b.158

Appliances located at the end of a cook line requiring exhaust airflow rates greater than 460 L/s/m [300 cfm/ft], have a full side panel or an end wall.

c. 156

NOURISHMENTLetters of Assurance

Annotated Documents

On-Site Checks

39 PROCESSED FOODS

Part 3: Fryer Oil

Oil in deep fryers is discarded before the following condition is met:

POLICY DOCUMENT

The level of Total Polar Materials is greater than 24%, during operation.a.107

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ADDITIONAL PARTS

41 HAND WASHING

Part 4: Hand Washing Station Location

Bathroom and kitchen sinks meet the following requirement:

VISUAL INSPECTION

Where applicable, a handwashing station or a clear sign pointing to the nearest handwashing station, is located at the entryway to areas intended for food consumption.

a.69

42 FOOD CONTAMINATION

Part 2: Food Preparation Separation

If raw meat is prepared or stored on site, the following conditions are met:

SPOT CHECKOWNER

Food preparation areas have distinct, designated seamless cutting boards for raw foods (uncooked meats, fish and poultry) and ready-to-eat foods (2 minimum).

a.69

Each commercial food preparation or communal dining area has at least 2 separate sinks.b.69

46 SAFE FOOD PREPARATION MATERIALS

Part 3: Banned Plastics

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

SPOT CHECKOPERATIONS SCHEDULE

Plastic Number 6 (polystyrene).a.121

Plastic Number 7 (miscellaneous).b.

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:

SPOT CHECKOPERATIONS SCHEDULE

Paper or recycled paper.a.

Glass.b.

Aluminum.c.

NSF certified stainless steel.d.

Ceramics, except those containing lead.e.

50 FOOD STORAGE

Part 2: Temperature Control

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

SPOT CHECKOWNER

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.a.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.b.65

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:

SPOT CHECKOWNER

Stored in an opaque container of glass or stainless steel.a.120

Stored in less than 22 °C [72 °F].b.120

Part 4: Kitchen Food Safety

All foods meet the following requirements:

SPOT CHECKOWNER

Are labeled and dated.a.

Are stored at least 15 cm [6 inches] above the finished floor.b.

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ADDITIONAL PARTS

LIGHTLetters of Assurance

Annotated Documents

On-Site Checks

53 VISUAL LIGHTING DESIGN

Part 3: Commercial Kitchen Lighting

The following light levels are achieved:

SPOT MEASUREMENT

ARCHITECT

Maintained average of at least 500 lux [46 fc] of lighting at countertops and other food preparation or production areas.

a.123

Maintained average of at least 200 lux [18 fc] of lighting in dishwashing areas.b.124

COMFORTLetters of Assurance

Annotated Documents

On-Site Checks

73 ERGONOMICS: VISUAL AND PHYSICAL

Part 4: Standing Support

Workstations in which employees are required to stand for extended periods of time include the following amenities:

SPOT CHECKOWNER

At least 10 cm [4 inches] of recessed toe space at the base of the workstation to allow decreased reaching requirements for employees.

a.128

A foot rest to allow employees to alternate resting feet.b.128

Anti-fatigue mats or cushions.c. 128

74 EXTERIOR NOISE INTRUSION

Part 3: Acoustical Narrative

The project team provides a narrative describing:

PROFESSIONAL NARRATIVE

The sources of external and internal noise considered in design.a.

The strategies undertaken to manage these sources.b.

76 THERMAL COMFORT

Part 3: Thermal Comfort in the Kitchen

The following requirements will be met at all times in the kitchen:

SPOT MEASUREMENT

MEP

The operative temperature in the kitchen does not exceed 80 °F.a.

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PILOT FEATURES

As part of the pilot project, IWBI is developing Features specific to pilot applications not present in commercial

and institutional projects. Pilot Features are likely to undergo the most change through the pilot process – with

new features added over the life of the project (some potentially proposed by the project itself) and some

changed as project realities influence development.

Pilot Features always carry a designation P followed by a number and are numbered outside of the graduated

WELL numbering system, regardless of their category. Because of simultaneous pilot programs in multiple

building sectors, the numbering system may not be sequential.

AIRLetters of Assurance

Annotated Documents

On-Site Checks

In areas where heavy contamination is expected, advanced cleaning techniques provide an extra layer of protection that can

improve environmental hygiene and reduce the risk of cross-contamination. These periodic, high-impact processes are often

performed by professionals.

P9 ADVANCED CLEANING OPTIMIZATION

Intent: To eliminate bacteria and other pathogens from areas at high risk of contamination.

Part 1: Advanced Cleaning Protocols

One of the following is required, at frequencies determined after consultation with a professional accredited service:

OPERATIONS SCHEDULE

Full-room UVGI sterilization treatment, performed by a professional service.a.

Vaporized hydrogen peroxide treatment, performed by a professional service.b.

Citations

Citations are organized by the endnote number found next to each requirement letter in the Pilot Standard. The reference codes below the citation refer to a specific feature number, part number and requirement letter.

2 U.S. Environmental Protection Agency. National Ambient Air Quality Standards. 40 CFR Part 50. http://www.epa.gov/air/criteria.html. Revised October 2011. Updated December 14, 2012. Accessed September 16, 2014.

The EPA's NAAQS set a 1-hour concentration level for carbon monoxide at 35 ppm, which is not to be exceeded more than once a year.

1.4.a

The EPA's NAAQS sets standards for PM₂.₅ at 12 μg/m³ for a primary annual mean, a secondary annual mean set at 15 μg/m³ and a 24-hour concentration set at 35 μg/m³, all averaged over three years.

1.4.b

The EPA's NAAQS for nitrogen dioxide set 100 ppb as the limit for the 98th percentile (averaged over three years) of hourly means.

1.4.c

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

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.a

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.

50.2.b

69 Food and Drug Administration. Food Code: 2013 Recommendations of the United States Public Health Service Food and Drug Administration. PB2013-110462. Published 2013.

The Food Code 6-301.14 requires signage notifying food employees to wash their hands at all handwashing sinks.41.4.a

The FDA's Food Code recommends that food contact surfaces be smooth and easily cleanable.42.2.a

The Food Code requires a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.

42.2.b

105 California Energy Commission. Design Guide: Improving Commercial Kitchen Ventilation System Performance. http://www.energy.ca.gov/reports/2003-06-13_500-03-034F.PDF. Revised May 5, 2003. Accessed October 29, 2014.

The California Energy Commission's Design Guide suggests installing side and/or back panels on canopy hoods.17.2.a

The California Energy Commission P500-03-034F provides design suggestions for commercial kitchen ventilation systems, including minimizing the makeup air velocity near the hood, noting that the velocity should be less than 75 fpm.

17.3.a

107 British Columbia Centre for Disease Control. Guidelines on Deep Fryers and Frying Oil. http://www.bccdc.ca/NR/rdonlyres/540608BF-FBAB-4886-95FE-32BA1B465DFE/0/GuidelinesonDeepFryersandFryingOilJan13.pdf. Updated 2013. Accessed October 28, 2014.

The BC Centre for Disease Control presents guidelines that state that frying oil should be changed when the level of Total Polar Materials (Polar Content) is greater than 24%.

39.3.a

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.

The Rural Industries Research and Development Corporation report notes that oil should be stored away from light.50.3.a

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.b

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.

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.

46.3.a

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Citations

123 U.S. General Services Administration (GSA). Lighting. 2003 Facilities Standards (P100). 2003 ed. Washington, DC: General Services Administration Public Buildings Service; 2003. http://www.gsa.gov/portal/content/101308. Reviewed July 2, 2014. Accessed October 30, 2014.

The lighting level values in the U.S. GSA’s 2003 Facilities Standards (P100) are set at 500 lux for kitchens.53.3.a

124 University of California, Office of the President. Dining Services Ergonomic Design Guidelines. http://www.uhs.berkeley.edu/facstaff/ergonomics/pdf/DiningDesignGuidelines.pdf. Published May 2012. Accessed October 30, 2014.

The Dining Services Ergonomic Design Guidelines recommends lighting levels between 70 and 100 foot candles in warewashing areas for the safety and wellbeing of foodservice employees.

53.3.b

128 Occupational Safety and Health Administration (OSHA). Guidelines for Retail Grocery Stores: Ergonomics for the Prevention of Musculoskeletal Disorders. Washington, D.C.: U.S. Department of Labor; 2004: 15-17.

The OSHA Retail Guidelines say to "Provide adequate toe space (at least 4 inches) at the bottom of the workstation. Toe space allows cashiers to move closer to the checkstand, decreasing reaching requirements."

73.4.a

The OSHA Guidelines state that "Placing a foot on a footrest or other support will promote comfort."73.4.b

The OSHA Guidelines state that "Good quality anti-fatigue mats reduce back and leg fatigue."73.4.c

129 World Health Organization. Guidelines for Indoor Air Quality – Selected Pollutants. Geneva: World Health Organization; 2010: 141-142.

The WHO's indoor air quality guidelines set a short-term (30 minute) formaldehyde guideline of 0.1 mg/m³ [81 ppb] to prevent sensory irritation and also long-term health effects including cancer.

1.4.d

156 American National Standards Institute & American Society of Heating, Refrigerating and Air-Conditioning Engineers. 2015 Minnesota Mechanical and Fuel Gas Code with ANSI/ASHRARE Standard 154-2011. http://codes.iccsafe.org/app/book/content/2015_Minnesota/Mechanical/ASHRAE.html. Published 2014. Accessed March 25, 2015.

ANSI/ASHRAE 154-2011 states that type II hood overhangs "shall comply with Table 3 on all open sides, measured in the horizontal plane from the inside edge of the hood to the edge of the top horizontal surface of the appliance."

17.2.b

ANSI/ASHRAE 154-2011 specifies that "the vertical distance between the front lower lip of the hood and appliance cooking surface shall not exceed 4 ft".

17.2.c

The ANSI/ASHRAE Standard 154-2011 provides appliance duty levels for light, medium, heavy, and extra-heavy appliance duty levels based on required exhaust airflow rates for cooking processes.

17.4.a

ANSI/ASHRAE Standard 154-2011 defines cooking processes that require exhaust airflow rates of 300 cfm/ft or greater as either "heavy" or "extra-heavy" cooking.

17.4.c

157 American National Standards Institute, American Society of Heating, Refrigerating and Air-Conditioning Engineers, U.S. Green Building Council & Illuminating Engineering Society. 2013 Supplement to Standard 189.1-2011 - Standard for the Design of High-Performance Green Buildings Except Low-Rise Residential Buildings. https://www.ashrae.org/File%20Library/docLib/StdsAddenda/189_1_2011_2013AddendaSupplement.pdf. Published 2013. Accessed March 25, 2015.

The 2013 Supplement to Standard 189.1-2011 notes that "at least 50% of all replacement air must be transfer air that would otherwise be exhausted."

17.3.c

158 Swierczyna, R, Sobiski, P, Fisher, D, Vaughn, M, and Cole, T. Supplemental Research to ASHRAE 1202-RP: Effects of Range Top Diversity, Range Accessories, and Hood Dimensions on Commercial Kitchen Hood Performance. http://www.fishnick.com/publications/ventilation/Ashrae1202SupPgeReport.pdf. Published January 2006. Accessed March 25, 2015.

The supplemental research document to ASHRAE 1202-RP notes that "adding a rear appliance seal reduced the exhaust rate to 2700 cfm."

17.4.b

168 ANSI/ASHRAE/IES Standard 90.1-2010: Energy Standard for Buildings Except Low-Rise Residential Buildings. Atlanta: ASHRAE; 2010.

ANSI/ASHRAE/IES Standard 90.1-2010 section 6.5.7.1.1 states that "replacement air introduced directly into the hood cavity of kitchen exhaust hoods shall not exceed 10% of the hood exhaust airflow rate."

17.3.b

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20The WELL Building Standard®: WELL Certification Guidebook for Pilot Projects.Copyright © 2015 by International WELL Building Institute, PBC. All rights reserved.

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