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Scope: This standard covers equipment commonly known as "fabricated food equipment" (kitchen, bakery, pantry, and cafeteria units, and other food handling and processing equipment including tables and components, counters, shelves, sinks, hoods, etc.). It includes basic principles of design, construction, and performance necessary for easy cleanability, food protection, and freedom from harborages. This standard shall serve as a guide and in no way shall restrict new design, if the design does not fall below the minimum requirements. No attempt has been made to incorporate safety provisions. Section 9 of Standard 2 pertains to food equipment that has been modified for security purposes. Food equipment provided with a security package is utilized in environments such as correctional facilities, mental health facilities, or schools. For these environments, where both sanitation and security are concerns, Section 9 contains exceptions to Standard 2 that shall only be applicable to the splash and nonfood zones of food equipment provided with a security package.