When it comes to commercial refrigeration, storing your cold items can come in all shapes and sizes. Whether it’s a reach in refrigerator, reach in freezer, or merchandiser case, or chef base -- commercial kitchens are required to store a lot of food at varying temperatures. As you may already know, commercial refrigeration units are an essential part of maintaining the safety of all your food and beverage products, in addition to the overall health of your customers. The United State Food & Drug Administration, better known as the FDA, requires that all foods be kept at proper storage temperatures prior to use and serving. Federal guidelines state that internal food temperatures when in commercial refrigeration must be maintained at 40-degrees Fahrenheit or below. The same goes for commercial freezers between -10 and 5-degrees Fahrenheit.