The cold chain requires refrigerated food to be kept at a low temperature , enabling nutritional and organoleptic properties to be preserved and ensuring that it stays in perfect condition at every stage of its journey from the place of production to the kitchen. The last link in the chain is therefore the consumer who must take all necessary precautions for the good of his health.

Cold temperatures limit or even halt the spread of micro-organisms. Any rise in temperature triggers and accelerates the development of microorganisms and reduces the product's life time: a wholesome product can become a dangerous one. Depending on the type of product, the cold chain is broken when the temperature indicated on the label is exceeded, above 4 °C for highly perishable products (e. g. meat, fresh delicatessen products), above 8 °C for perishable products (eg. butter, dairy desserts, etc.).

Adopt the right habits : read the labelling carefully (date ( use-by / best-before) temperature, instructions for use), shop in the right order ( finish with frozen foods and ice-cream followed by the refrigerated products which should all be placed in a n insulated bag) and take them straight home.

The refrigerator is an important link in the cold chain. Depending on the model, the coldest part may be at the top or bottom (see instructions for use). This are a must chill +4 °C maximum . This is where foie gras should be kept (except for preserved foie gras).

Source : AFF, CIDIL, CIV, DGAL / DGCCRF / DGS, CIDEF, FICT, SYNAFAP.