Overview
Shared refrigerators in the building break rooms will be emptied and a full clean will be performed once a week. The cleanings will occur on Fridays in the afternoon or during the evening hours.
In terms of items in the refrigerators, we will only discard items that are passed their expiration or if the items are not labeled with a name and date. The same can be said for freezers items; we will only discard items that are passed their expiration or signs of freezer burn. Please note our refrigerators and/or freezers are for food storage only.
Some occupants in the building have makeshift kitchenettes or mini-fridges that were purchased by staff or departments. We cannot service these refrigerators, as they were not purchased by the building. We will work with these offices to assist in cleanings.
Please pitch in to do your part in keeping SUNY Healthy! The office refrigerator is a great convenience that can help add healthy options to our workday meals, but it often goes overlooked as a place that can harm your health. Taking these steps can help make your lunchtime food safe and flavorful. All food brought into the building should be labeled with the occupants name and dated. Typically, pre-made food or leftovers are only good for about 3-4 days.
Food Storage Tips
Foodsafety.gov recommends the following
- Read food labels for storage recommendations. Items such as mayonnaise, ketchup and other condiments should be refrigerated after opening. If an item hasn’t been properly refrigerated, don’t risk it. It’s best to toss it.
- Be mindful of expiration dates. If a food item is past its use-by date or the food looks questionable, throw it out.
- If food looks or smells funny, or you can see mold forming, discard the item.
- Make cleaning the refrigerator a shared responsibility at your office. Circulate these safety tips among your coworkers, who may be unaware of the importance of maintaining a clean fridge.