The greatest mystery in many workplaces is what's lurking in the company refrigerator. Go beyond scheduling regular "Use it or lose it" deadlines. Follow these tips:
1. Post a copy of the clean-fridge policy on the refrigerator door, so no one will have any excuses.
2. Keep a marking pen and tape in the kitchen to make it easy for people to label containers with their names and expiration dates.
3. Promote safe food storage by posting the USDA's Cold Storage Chart. Sample guidelines:
- Don't leave perishable food sitting at room temperature for more than two hours. (Instead of leaving perishable party leftovers on the counter for everyone to enjoy, leave a note directing people to the food in the fridge.)
- Make sure the refrigerator is set below 40 degrees, the magic number needed to slow bacteria growth.
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