The most sensitive product inside sets the temperature, not the cabinet, and where several groups share a fridge the tightest limit applies. The limits differ markedly by group. As an example, the Turkish Regulation on Specific Hygiene Rules for Food of Animal Origin gives these upper limits for production and storage establishments:
| Product | Maximum |
|---|---|
| Red meat (Article 15) | 7 °C |
| Poultry meat (Article 22) | 4 °C |
| Offal (Article 15) | 3 °C |
| Minced meat, core temperature (Article 31) | 2 °C |
That regulation does not apply as such in restaurants and retail (Article 2); for packaged products the storage condition printed on the label governs (Food Labelling Regulation, Article 28). If minced meat shares the cabinet, the limit is 2 °C.
The setting is not put exactly at the limit: the interior warms at every door opening, and each opening would carry the product above it. Measure the difference over a day of logging with a probe placed in a sealed container of liquid. The zone near the door is warmest and the space in front of the fan outlet is coldest, so place freeze-sensitive product accordingly. Define the alarm as "above this value for this many minutes": door openings raise no alarm and a real fault is not missed.