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Do not leave the door open for too long so that the indoor temperature does not rise too much.
Temperature recommendations
5. FOOD CONSERVATION
The storage of foodstuffs must comply with the regulatory conservation temperatures
established by the National Agency for Food, Environmental and Occupational Health Safety
(ANSES). Failure to comply with these storage temperatures involves risks of poisoning and
food waste.
The coldest area, indicated by the logo, is designed for delicate, sensitive and highly perishable food:
meat, poultry, fish, cooked meats, prepared dishes, ready-made salads, egg or cream based dishes and
pastries, fresh pasta, pastry, pizza/quiches, fresh produce and raw milk cheese, ready-to-use
vegetables sold in plastic bags and, more generally, any fresh product whose consume-by date is linked
to its storage at a temperature of +4°C or below.
Under recommended setting, the best storage time of fridge is no more than 3 days
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