A large percentage of office fridges are thought to be unclean. A recent study revealed that since the economic downturn 70% of workers are bringing in lunch from home at least once a week in order to save money. Only a small percentage of employees are cleaning up or are throwing away their leftovers.
The study, by ConAgra and the American Dietetic Association, also found that 44 percent of workplace fridges are cleaned only once a month and 22 percent are cleaned only once or twice a year. That means two-thirds are not cleaned regularly, and perhaps 100 percent are cleaned less than the restroom toilet seats!
A cleaner said “it’s not just the fridge that’s disgusting; he finds decomposed food smeared on counters and other kitchen surfaces and in sink drains, as well rotting food in cubicle bins.”
And it’s not just cleanliness that is a problem. An increased volume from more lunches, as well as snacks for layoff survivors working longer hours, results in the inability of cold air to circulate properly in order to chill foods. This hastens food turning bad. One office staff was slowly sickened when the milk for their coffee in their overpacked refrigerator stayed above a safe temperature.
