There are better (and offline) solutions to detect temperature dips in the freezer (e.g. a thermograph, or cheaper, solutions that change color). And as a former trucker delivering frozen and refrigerated goods I can tell you the most dangerous part of the journey to the customer is not in the freezer of the POS. That being said, I admit I don’t know the legal requirements today. But I doubt someone will be sent out at night to salvage a few pounds of frozen spinach.

On better solutions managed locally, yes of course. Small shop's also deal with the same requirements without keeping their stuff online.

> someone will be sent out at night

We're talking about France, so that's an even lower chance of happening for a freezer's worth of goods.

The two upsides I'd see are the ability to throw away the food next day before opening the shop, and the franchise being able to force that procedure even if the local shop would have chosen otherwise.

Local tenant are usually a lot more lenient than their franchise manager (for good reason usually, but there's always that tension)