Rank: Super forum user 
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Scenario is that a large organisation has 6 floor levels in an office block each with their own kitchenette, including fridge.
Said fridges have become crowded, mostly with enormous amounts of milk cartons as the company doesn't provide milk (but subsidised drink machines) so employees bring there own sharing with others etc. Many of these cartons of milk have started growling! Daredn't search further for what food is also beyond it's best.
Looking for a workable scheme to prevent a build up of these cartons etc.
Thought about implementing a Policy of bin it by Friday night or the cleaners clear out the fridges Friday night and bin anything left in there. But is that too harsh?
Would it be simpler to persuade the company to provide the milk and then binning it upsets no one?
Any other workable suggestions appreciated.
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Rank: Forum user
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Tricky one, I used to work for a company where I would put a note on the fridge door on a regular basis to say that I will be clearing the fridge out on "said day" and that if anyone didn't want anything thrown out they had to put a post-it on it or take it home. Although I never cleared out the whole fridge as people had put jars of mustard etc in there too, there was only once where I did actually throw out someone's lunch !!! :)
The company provided milk for tea/coffee which helped greatly but if employees wanted milk for other things such a cereal/milkshakes etc then they had to bring in their own and some drank soya milk so there was always cartons in there too. I was quite strict with throwing milk out just in case someone didn't realise that it had gone off.
Maybe bin everything in there as a starting point and then have a regular clearout?
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Rank: Forum user
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Hi,
I would guess that only a minority of lazy, thoughtless staff are causing the problem – after a clear out how about stipulating that staff should initial their items of food and drinks, all unnamed items to be discarded at the weekend, managers to deal with staff who repeatedly leave things to go off – sounds like a student flat, we all survived though.
Regards
Steve
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Rank: Super forum user
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When it comes to food, due diligence has to be considered. You do not know how old the food that staff members are bringing in is. So my recommendations are:
1. Introduce the “clear out Friday” rule.
2. Buy fridge thermometers and monitor the temperature at least weekly.
A simple spread sheet is all that is required, (date, name of person checking temperature and the thermometer reading for that day). Most modern fridge thermometers even have a band at around 4C to make it easier. Just get the person who empties the fridge to check the temperature and record it. Then if you do get a claim against you for food poisoning, your defence is:
1. You have policy in place to bin old food.
2. A running temperature record to show that it is not as a result of your fridge(s) being dodgy. Going back to the year dot.
Not over the top at all. I have introduced these control measures at several locations.
Now where’s that pawn cocktail sarnie I bought reduced for a quick sale last week………..
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Rank: Forum user
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Similar here, we have around 10 hot drink areas each with either one or two fridges.
Cleaning staff, clean out the fridges every two or three weeks and have strict rules to follow on what gets thrown out. Has been running for the last year or so and staff are getting better at accepting it.
Biggest problem we have is people pinching milk, by just taking from the first carton they come across.
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Rank: Super forum user 
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Why should the employer take ownership of employee's foodstuffs?
Most, if not all purchased food nowadays has use by dates so if the employer takes responsibility for the fridges just instruct somebody to check the fridge daily and throw away anything out of date. The temp record is a good idea and a written procedure, on the notice board is also a good idea. Also self labelling should be a requirement?
Does the fridge checker need a food hygiene qualification? If not how do they know what to look out for? (Expense for the employer).
Inform the employees that will happen and there shouldn't be any complaints.
Pinching milk is an act of theft and if this happens the police should be called - (won't happen though?)
(How do you know there has been an elephant in the fridge? Answers to me on the back of a sealed down fiver).
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Rank: Super forum user
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Where we have fridges there is a sign stating that the fridge will be cleared every Friday and any items out of date or with no date will be disposed of, including tupperware. This is done by FM and I am not aware of any issues.
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Rank: Super forum user 
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Friday clear-out isn't at all harsh Claire - people should learn quickly! Do make it plain that this clear-out is without exception, and will include tupperware and other "personal" items.
I have the same policy with unwashed cups and dishes - they go in the bin.
Taking the fridges away (there is no obligation to provide them) now that would be harsh.............?
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Rank: Super forum user 
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ron hunter wrote:Friday clear-out isn't at all harsh Claire - people should learn quickly! Do make it plain that this clear-out is without exception, and will include tupperware and other "personal" items.
I would make exception (following on from a previous thread last week). Some diabetics may be keeping their insulin in tupperware in the fridge - I wouldn't expect this to be removed.
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Rank: Forum user 
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Our policy is, anything out of best before date, OR with no best before date (eg home made stuff) and no other labelling, goes out at the end of Friday afternoon.
I'd be wary of binning anything still in code - at my last place we had a fridge in the office, I put an Aero bar in it with a big label saying "Paul's diabetic emergency food, please do not remove". It was nicked by somebody on night shift that night.
I know that was a theft, my point is people could have food in the fridge for all sorts of reasons, as long as it's in date there's no real reason to remove it.
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Rank: Super forum user 
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My default advice to clients is a Friday PM clearout and clean of all fridges. Special cases e.g. prescription medication can be dealt with on a case by case basis.
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Rank: Forum user
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surely all this is a food safety matter - people getting wires crossed as to what best before means!!
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Rank: Super forum user 
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ChrisBurns wrote:(How do you know there has been an elephant in the fridge? Answers to me on the back of a sealed down fiver).
There's elephant footprints in the butter! ;-)
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Rank: New forum user
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Clairel wrote:Scenario is that a large organisation has 6 floor levels in an office block each with their own kitchenette, including fridge.
Said fridges have become crowded, mostly with enormous amounts of milk cartons as the company doesn't provide milk (but subsidised drink machines) so employees bring there own sharing with others etc. Many of these cartons of milk have started growling! Daredn't search further for what food is also beyond it's best.
Looking for a workable scheme to prevent a build up of these cartons etc.
Thought about implementing a Policy of bin it by Friday night or the cleaners clear out the fridges Friday night and bin anything left in there. But is that too harsh?
Would it be simpler to persuade the company to provide the milk and then binning it upsets no one?
Any other workable suggestions appreciated.
[/quote - Sue] Hi we have the same newly introduced system for provision of milk in my company - previously it was free issue and now employees buy their own and store in break out area fridges. We found a simple note on each fridge to the effect 'for food safety purposes, fridge contents will be audited every Friday evening and any contents past their use by date will be disposed of' works quite well and so far has not caused any arguments
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Rank: Super forum user
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Safety Smurf wrote:ChrisBurns wrote:(How do you know there has been an elephant in the fridge? Answers to me on the back of a sealed down fiver).
There's elephant footprints in the butter! ;-)
The answer is correct but no prizes as you didn't follow the simple instruction re the sealed down fiver :-)
(Another post anyway).
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Rank: New forum user
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We have this policy of a clean out every Friday PM for both the fridges and the dressing rooms in the shower area. Both are needed as all sorts are left and not taken awy which leads to a major hygiene issue.
Once you start this there will be kick back at first as some items people will say were in date when they were not so better to clear all.
Fridges have to be cleaned regularly as well and this can not be done if people are hoarding items in it. This is both a health and safety risk.
Explain it is for their and their co-workers sake.
Good luck.
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Rank: Super forum user
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Murray18822 wrote:surely all this is a food safety matter - people getting wires crossed as to what best before means!!
Your point?????
Thanks for all the replies everyone.
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