W08: Handwashing – Above Green

(2 points)

INTENT

Reduce pathogen transmission associated with washing and drying hands.

SUMMARY

This WELL feature requires sufficiently large sinks, disposable soap containers and hand drying towels.

ISSUE

Washing hands with soap is a recommended and effective way of removing dirt and bacteria and can greatly reduce transmission and incidence of gastrointestinal disease, including diarrhea, and respiratory disease. However, the hands will only become as clean as the surrounding environment. Sinks, which often have standing water and relatively infrequent cleaning, can house pathogenic bacteria that can migrate onto hands if touched. Liquid soap dispensers are another place that frequently become homes for bacteria; even when cleaned, the soap and inside of the container often remain contaminated, indicating that the dispensers should not be topped off or refilled. Once an individual's hands are cleaned, they can more easily become re-infected when wet compared to when dry.

SOLUTIONS

Sinks and faucets should be designed in such a way as to avoid unnecessary contact with the hands. Bathrooms should include paper towels for hand drying, as there is stronger evidence about the ability of paper towels to dry hands and remove bacteria, as compared to air dryers.

IMPACT

By encouraging handwashing and drying and limiting places that harbor germs, projects can help reduce infectious disease transmission.

REQUIREMENTS

Part 1

Provide Adequate Sink (1 point)

Verified by Architect

For All Spaces

Bathroom and kitchen sinks meet the following requirements:

The sink column of water is at least 25 cm [10 in] in length (measured along flow of water, even if at an angle).
The sink column of water is at least 8 cm [3 in] away from any edge of the sink.
The sink basin is at least 23 cm [9 in] in width and length.

Part 2

Provide Handwashing Support (1 point)

Verified by Photographic evidence

For All Spaces

At all sink locations, the following are provided:

Fragrance-free hand soap placed in dispensers with disposable and sealed soap cartridges.
Paper towels for hand drying.

For Commercial Kitchen Space

The following requirement is met:

Clear signage directing toward the nearest handwashing location is present at the entrance to all areas intended for food preparation.

Note: Projects should consider primary language(s) spoken by the local population when creating signage.