Food Lists are collections of food items that your organization uses to define and enforce safe temperature holding standards. Each food item within a list can have Hot Holding and/or Cold Holding temperature ranges, including both Compliant and Preferred thresholds.

Food Lists can be created at two levels:

1. Organization Food Lists: Created by Org Admins or Managers. These can be assigned to one or more locations across your organization
2. Local Food Lists: Created by Location Managers. These apply only to that specific location

Think of it this way: A Food List is the container (e.g., "Grill Station Items"), and Food Items are the individual entries inside it (e.g., "Grilled Chicken," "Burger Patties"). Each Food Item carries its own temperature compliance settings.

1. Compliant Temperature Range: The acceptable temperature window for a food item. Temperatures outside this range are flagged as non-compliant (red on the temperature gauge).
2. Preferred Temperature Range: An optional, narrower range within the compliant window. When set, the compliant zone turns yellow and the preferred zone turns green on the temperature gauge.
3. Hot Holding vs. Cold Holding:
   • Hot Holding: Defaults to a minimum compliant temperature of 140°F. Temperatures below this are flagged
   • Cold Holding: Defaults to a maximum compliant temperature of 41°F. Temperatures above this are flagged
   • A food item can have Hot Holding ranges, Cold Holding ranges, or both.

1. Create and name Food Lists with a title and subtitle
2. Add, edit, duplicate, and delete Food Items within a list
3. Define compliant and preferred temperature ranges per food item
4. Search, filter, and sort your Food Lists and Food Items
5. Assign Organization Food Lists to specific locations
6. Duplicate an entire Food List to quickly reuse it
7. View a Details tab with ownership, modification history, and activity

For more information on who can manage Food Lists, see Food List Permissions & Role Access.