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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.
PREPARING FOOD FOR THE REFRIGERATOR
Carefully wrap fresh foods: they will then keep their flavor, color, humidity content and
freshness. You also avoid the taste of some foods contaminating the taste of others. Only
vegetables, fruit and salad vegetables can be stored in the vegetable compartment without
being packed. Let hot dishes and drinks cool down outside the appliance. Remove the
cardboard packs from around yoghurt pots. Check the consume-by dates on the products
you have bought. You should not exceed these.
ARRANGING FOOD IN YOUR REFRIGERATOR
The temperature inside your refrigerator is not uniform. Some areas are colder than others
and you must store your food in the appropriate areas according to their type to ensure that
they can be kept safely.
Leave a space between the food items to allow the air to circulate freely and avoid different
products contaminating each other.
Do not put packages and food in contact with the wall at the back of the appliance, this is a
particularly cold and damp area of the appliance and water droplets and frost condense
there as part of your refrigerator's normal operation.
The coldest area, at the bottom of the fridge, 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.
Under recommended setting, the best storage time of fridge is no more than 3 days. The
best storage time may reduce other settings.
