Anses Agence nationale de sécurité sanitaire Alimentation Environnement Travail

The fridge

Keeping refrigerated foods at a cold temperature firstly slows the growth of microorganisms, thereby limiting the emergence of foodborne diseases, and secondly preserves the nutritional qualities of food. The effectiveness of the cold chain doesn't just depend on the fridge temperature, but also on keeping this stable.

The ideal temperature for preserving food is between 0 and +4°C in the coldest compartment: a fridge temperature below +4°C considerably slows the growth of microorganisms, such as Listeria monocytogenes, and stops the growth of most pathogenic germs like Salmonella enterica.
The fridge temperature, at its coldest place, must therefore be checked frequently by fitting a thermometer (in fridges marketed since 2002, however, this shouldn't be necessary as they should be equipped with a tab that indicates if the temperature is indeed less than +4°C in the coldest compartment).

Storage

To improve food safety, you should put in the coldest compartment (below +4°C): raw meat and fish, homemade dishes (made from products of animal origin - raw eggs (mayonnaise) and meat dishes in a sauce in particular)

Remove the outer packaging from food (cardboard around yoghurts, for example) as this prevents food and the fridge from being contaminated by microorganisms on this cardboard and plastic packaging. It also helps cold air to circulate.
Overloading the fridge is not recommended.

Partially consumed foods should be protected by clingfilm, tupperware, etc. to avoid contamination.
Hot food should not be placed in the fridge: the heat causes condensation which increases the fridge temperature. However, some culinary preparations contain spores after cooking (of Clostridium perfringens) that are likely to germinate and produce toxins at room temperature. Consequently, these foods should not stay out of the fridge for more than two hours.

Cleaning: Useful information

Applying concentrated bleach on the sides of the fridge risks eroding the surface and causing cracks where microorganisms can settle more easily. To maintain good hygiene conditions in your fridge, it needs to be cleaned on a regular basis, with soapy water for example, and then rinsing with lightly chlorinated water.
If a sponge is used to clean the fridge, this will need disinfecting first, with bleach or hot water. This is because sponges may be teeming with bacteria, that can be spread on to the sides of the fridge.

Your fridge should be defrosted frequently. This should be done especially when a layer of ice forms unusually quickly.

Make sure the fridge door is properly closed
If condensation is permanently present, this means that the fridge door is not properly closed. Such condensation can drip down and contaminate a food item that is not wrapped. Also avoid opening the fridge too often or for too long.