The state-of-the-art was surveyed to determine whether a food system based on refrigerated storage up to 30 days was technically achievable. Based on European experience especially the so-called NACKA system in Sweden and consideration of the microbiological and public health aspects it is clear that such a system is feasible if refrigeration temperature is held about 30-36F. No data showing a quality advantage for refrigerated over frozen storage were found. Except for special situations the application of a refrigerated food service system is not recommended.