This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics covered include reach-in refrigerators and reach-in frozen food cabinets, walk-in refrigerators and walk-in cabinets and open and closed refrigerators. This publication also includes a section on recommended installation procedures and practices. (RH)