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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.
Food preservation and storage.
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.
Under the recommended setting, the best shelf life is no more than 3 days in the refrigerator
and 3 months in the freezer (4 stars); The better storage time may reduce other parameters.
Failure to comply with these storage temperatures involves risks of poisoning and food
waste. For optimal conservation of foodstuffs, it is recommended to adjust the temperatures
of the compartments as below:
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