The development of standard definitions, specifications, test methods, and performance requirements for food service equipment. This Committee will coordinate its activities with other ASTM Committees. Where appropriate, standards developed by other nationally recognized organizations will be adopted and referenced.
"Food service equipment is apparatus intended for use in commercial and institutional establishments for handling, storage, preparation, cooking, holding, display, dispensing, and/or the serving of food which, at the time of serving, is ready for direct consumption on or off the premises. Also included are cleaning, sanitation and ancillary items associated with food preparation and service."