Typically in the states, the local health departments are the ones that keep such information. So if you are in the US, just contact your local health department. All of those criteria listed are pretty clear, and are verified during routine health inspections.
As far as the type of thermometer, typically any restaurant supply will have the thermometers that you require.
As far as a national standard, I would check with the US Health and Human Services.
Dawelah, I am completely ignorant whether your required inspections would be less, the same, or greater than what is in the US. I would contact the officials in your city, precinct, area, and they can tell you. Any gov't health agency could lead you to the correct source.
As far as optimal storage and such, you could contact the individual supplying the product going into the refrigerator. They typically have pretty good storage requirements, and should be willing to share them with you.
Honestly, I am not sure I have ever seen/heard of these thermometers being calibrated. Most of the time, people just buy three or four of them. As long as they agree, they're OK. If you want them calibrated, send them to a competent lab in your area. Personal opinion: start off with an annual calibration; then go from there. NOTE: Do make sure they are clean and free from bacteria before sending them in.
Hope something there helps.