COMMERCIAL KITCHEN PILOT ADDENDUM - Storyblok
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COMMERCIAL KITCHEN PILOT ADDENDUM VE RSION A I J U NE 2 015 WITH ADDENDA THROUGH Q2 2019
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, and
4. 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, Q2 2019. https://
www.wellcertified.com/en/resources.
International WELL Building Institute. The WELL Commercial Kitchen Pilot, Q2 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.
Disclaimer
None 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.
2WELL 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
3class: 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.
4How 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.
5APPLICABILITY MATRIX
Parts Not New
Feature Level Applicable Applicable Parts
Air
01 Air quality standards PRECONDITION 3 12 4
02 Smoking ban PRECONDITION 1 2
03 Ventilation effectiveness PRECONDITION 123
04 VOC reduction PRECONDITION 12345
05 Air filtration PRECONDITION 123
06 Microbe and mold control PRECONDITION 12
07 Construction pollution management PRECONDITION 1234
08 Healthy entrance N/A 12
09 Cleaning protocol PRECONDITION 1
10 Pesticide management N/A 1
11 Fundamental material safety PRECONDITION 12345
12 Moisture management PRECONDITION 1234
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 1 234
18 Air quality monitoring and feedback OPTIMIZATION 123
19 Operable windows OPTIMIZATION 1 23
20 Outdoor air systems OPTIMIZATION 1
21 Displacement ventilation OPTIMIZATION 12
22 Pest control PRECONDITION 12
23 Advanced air purification OPTIMIZATION 123
24 Combustion minimization OPTIMIZATION 4 123
25 Toxic material reduction OPTIMIZATION 12345
26 Enhanced material safety OPTIMIZATION 1
27 Antimicrobial surfaces OPTIMIZATION 1
28 Cleanable environment PRECONDITION 12
29 Cleaning equipment OPTIMIZATION 12
Water
30 Fundamental water quality PRECONDITION 12
31 Inorganic contaminants PRECONDITION 1
32 Organic contaminants PRECONDITION 1
33 Agricultural contaminants PRECONDITION 12
34 Public water additives PRECONDITION 123
35 Periodic water quality testing OPTIMIZATION 12
36 Water treatment OPTIMIZATION 12345
37 Drinking water promotion OPTIMIZATION 13 2APPLICABILITY MATRIX
Parts Not New
Feature Level Applicable Applicable Parts
Nourishment
38 Fruits and vegetables N/A 12
39 Processed foods PRECONDITION 12 3
40 Food allergies N/A 1
41 Hand washing PRECONDITION 123 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 12 34
47 Serving sizes OPTIMIZATION 12
48 Special diets N/A 1
49 Responsible food production N/A 12
50 Food storage OPTIMIZATION 1 234
51 Food production N/A 12
52 Mindful eating N/A 12
Light
53 Visual lighting design PRECONDITION 12 3
54 Circadian lighting design OPTIMIZATION 1
55 Electric light glare control PRECONDITION 12
56 Solar glare control PRECONDITION 12
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 12
61 Right to light OPTIMIZATION 1 2
62 Daylight modeling OPTIMIZATION 1
63 Daylighting fenestration OPTIMIZATION 123
Fitness
64 Interior fitness circulation N/A 123
65 Activity incentive programs N/A 1
66 Structured fitness opportunities N/A 12
67 Exterior active design N/A 123
68 Physical activity spaces N/A 12
69 Active transportation support N/A 12
70 Fitness equipment N/A 12
71 Active furnishings N/A 12APPLICABILITY MATRIX
Parts Not New
Feature Level Applicable Applicable Parts
Comfort
72 ADA accessible design standards PRECONDITION 1
73 Ergonomics: visual and physical PRECONDITION 123 4
74 Exterior noise intrusion OPTIMIZATION 1 3
75 Internally generated noise PRECONDITION 1 2
76 Thermal comfort PRECONDITION 12 3
77 Olfactory comfort OPTIMIZATION 1
78 Reverberation time N/A 1
79 Sound masking N/A 12
80 Sound reducing surfaces N/A 12
81 Sound barriers N/A 123
82 Individual thermal control OPTIMIZATION 2 1
83 Radiant thermal comfort N/A 12
Mind
84 Health and wellness awareness N/A 12
85 Integrative design PRECONDITION 123
86 Post-occupancy surveys N/A 12
87 Beauty and design I OPTIMIZATION 1
88 Biophilia I - qualitative N/A 123
89 Adaptable spaces N/A 1234
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 123
94 Self-monitoring N/A 1
95 Stress and addiction treatment N/A 12
96 Altruism N/A 12
97 Material transparency OPTIMIZATION 12
98 Organizational transparency N/A 1
99 Beauty and design II OPTIMIZATION 12 3
100 Biophilia II - quantitative N/A 123
Innovation
101 Innovation I OPTIMIZATION 12
102 Innovation II OPTIMIZATION 12
103 Innovation III OPTIMIZATION 12
104 Innovation IV OPTIMIZATION 12
105 Innovation V OPTIMIZATION 12ADDITIONAL 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.
Letters of Annotated On-Site
AIR Assurance Documents Checks
01 AIR QUALITY STANDARDS
Part 4: Operational Kitchen Air Quality PERFORMANCE
TEST
The following air quality concentrations are met in the commercial
kitchen space:
a. 2 Carbon monoxide levels less than 35 ppm.
b.2 PM₂.₅ less than 35 μg/m³.
c. 2 Nitrogen dioxide less than 100 ppb.
d.129 Formaldehyde less than 81 ppb.
17 DIRECT SOURCE VENTILATION
Part 2: Exhaust Hood Design Guidelines MEP SPOT CHECK
The following requirements are met:
a. 105 Canopy hoods have side or partial panels, when allowable by code.
b.156 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.
c. 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].
Part 3: Makeup Air System Design MECHANICAL
DRAWING
The following requirements are met:
a. 105 Makeup air velocity near (or directed at) the hood is less than 0.25 m/s [75 fpm].
b.168 Replacement air introduced directly into the exhaust hood cavity does not exceed 10% of the hood exhaust airflow
rate.
c. 157 At least 50% of the air that replaces the exhaust air is conditioned transfer air rather than make up air.
Part 4: Appliance Guidelines MEP SPOT CHECK
The following requirements are met:
a. 156 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).
b.158 Appliances have a rear seal between the appliance and the wall, when allowable by code.
c. 156 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.
Letters of Annotated On-Site
NOURISHMENT Assurance Documents Checks
39 PROCESSED FOODS
Part 3: Fryer Oil POLICY DOCUMENT
Oil in deep fryers is discarded before the following condition is met:
a. 107 The level of Total Polar Materials is greater than 24%, during operation.
9ADDITIONAL PARTS
41 HAND WASHING
Part 4: Hand Washing Station Location VISUAL INSPECTION
Bathroom and kitchen sinks meet the following requirement:
a. 69 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.
42 FOOD CONTAMINATION
Part 2: Food Preparation Separation OWNER SPOT CHECK
If raw meat is prepared or stored on site, the following conditions are
met:
a. 69 Food preparation areas have distinct, designated seamless cutting boards for raw foods (uncooked meats, fish and
poultry) and ready-to-eat foods (2 minimum).
b.69 Each commercial food preparation or communal dining area has at least 2 separate sinks.
46 SAFE FOOD PREPARATION MATERIALS
Part 3: Banned Plastics OPERATIONS SPOT CHECK
SCHEDULE
No serving or food storage containers or plates is made from the
following materials:
a. 121 Plastic Number 6 (polystyrene).
b. Plastic Number 7 (miscellaneous).
Part 4: Containers for Prepared Food OPERATIONS SPOT CHECK
SCHEDULE
The following materials will be used for all containers used to store, or
package food ingredients or prepared foods:
a. Paper or recycled paper.
b. Glass.
c. Aluminum.
d. NSF certified stainless steel.
e. Ceramics, except those containing lead.
50 FOOD STORAGE
Part 2: Temperature Control OWNER SPOT CHECK
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 OWNER SPOT CHECK
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 OWNER SPOT CHECK
All foods meet the following requirements:
a. Are labeled and dated.
b. Are stored at least 15 cm [6 inches] above the finished floor.
10ADDITIONAL PARTS
Letters of Annotated On-Site
LIGHT Assurance Documents Checks
53 VISUAL LIGHTING DESIGN
Part 3: Commercial Kitchen Lighting ARCHITECT SPOT
MEASUREMENT
The following light levels are achieved:
a. 123 Maintained average of at least 500 lux [46 fc] of lighting at countertops and other food preparation or production
areas.
b.124 Maintained average of at least 200 lux [18 fc] of lighting in dishwashing areas.
Letters of Annotated On-Site
COMFORT Assurance Documents Checks
73 ERGONOMICS: VISUAL AND PHYSICAL
Part 4: Standing Support OWNER SPOT CHECK
Workstations in which employees are required to stand for extended
periods of time include the following amenities:
a. 128 At least 10 cm [4 inches] of recessed toe space at the base of the workstation to allow decreased reaching
requirements for employees.
b.128 A foot rest to allow employees to alternate resting feet.
c. 128 Anti-fatigue mats or cushions.
74 EXTERIOR NOISE INTRUSION
Part 3: Acoustical Narrative PROFESSIONAL
NARRATIVE
The project team provides a narrative describing:
a. The sources of external and internal noise considered in design.
b. The strategies undertaken to manage these sources.
76 THERMAL COMFORT
Part 3: Thermal Comfort in the Kitchen MEP SPOT
MEASUREMENT
The following requirements will be met at all times in the kitchen:
a. The operative temperature in the kitchen does not exceed 80 °F.
11PILOT 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.
Letters of Annotated On-Site
AIR Assurance Documents Checks
P9 ADVANCED CLEANING OPTIMIZATION
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.
Intent: To eliminate bacteria and other pathogens from areas at high risk of contamination.
Part 1: Advanced Cleaning Protocols OPERATIONS
SCHEDULE
One of the following is required, at frequencies determined after
consultation with a professional accredited service:
a. Full-room UVGI sterilization treatment, performed by a professional service.
b. Vaporized hydrogen peroxide treatment, performed by a professional service.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.
1.4.a 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.b 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.c The EPA's NAAQS for nitrogen dioxide set 100 ppb as the limit for the 98th percentile (averaged over three years) of
hourly means.
65 Food and Drug Administration. Refrigerator & Freezer Storage Chart.
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM109315.pdf. 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.
69 Food and Drug Administration. Food Code: 2013 Recommendations of the United States Public Health
Service Food and Drug Administration. PB2013-110462. Published 2013.
41.4.a The Food Code 6-301.14 requires signage notifying food employees to wash their hands at all handwashing sinks.
42.2.a The FDA's Food Code recommends that food contact surfaces be smooth and easily cleanable.
42.2.b The Food Code requires a sink with at least 3 compartments shall be provided for manually washing, rinsing, and
sanitizing equipment and utensils.
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.
17.2.a The California Energy Commission's Design Guide suggests installing side and/or back panels on canopy hoods.
17.3.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.
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.
39.3.a 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%.
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.a The Rural Industries Research and Development Corporation report notes that oil should be stored away from light.
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.
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.
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.
13Citations
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.
53.3.a The lighting level values in the U.S. GSA’s 2003 Facilities Standards (P100) are set at 500 lux for kitchens.
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.
53.3.b 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.
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.
73.4.a 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.b The OSHA Guidelines state that "Placing a foot on a footrest or other support will promote comfort."
73.4.c The OSHA Guidelines state that "Good quality anti-fatigue mats reduce back and leg fatigue."
129 World Health Organization. Guidelines for Indoor Air Quality – Selected Pollutants. Geneva: World Health
Organization; 2010: 141-142.
1.4.d 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.
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.
17.2.b 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.c 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".
17.4.a 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.c 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.
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.
17.3.c 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."
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.
17.4.b The supplemental research document to ASHRAE 1202-RP notes that "adding a rear appliance seal reduced the
exhaust rate to 2700 cfm."
168 ANSI/ASHRAE/IES Standard 90.1-2010: Energy Standard for Buildings Except Low-Rise Residential
Buildings. Atlanta: ASHRAE; 2010.
17.3.b 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."
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