IDDSI Texture-Modified Diet Production Audit

Production-side inspection template for verifying IDDSI texture-modified diet preparation, including flow and fork-pressure tests for puree and other modified textures before service.

Audit Setup and Batch Scope

• Batch identification is documented and traceable to recipe, production date, and intended IDDSI level
• Inspector confirms the exact product name, batch size, and service destination before sampling
• Sampling point represents the finished batch and not an early-stage or unmixed portion
• Required reference documents are available at the point of inspection
  Include the current recipe, IDDSI level target, production SOP, and any facility-specific texture standard.

Ingredient Preparation and Batch Control

• Ingredients are weighed or portioned according to the approved recipe
• Thickening agents, pureeing methods, or liquid additions match the approved process
• Batch is mixed uniformly with no visible separation, lumps, or unprocessed pieces
• Hold time and temperature control are maintained during production

IDDSI Texture Verification

• IDDSI flow test completed on a representative sample
• Fork-pressure test completed on a representative sample
• Sample meets the intended puree or texture-modified consistency
• Any deviation from the target texture is documented and isolated from service

Labeling, Segregation, and Service Readiness

• Finished product labels identify patient/resident group, diet order, and IDDSI level
• Texture-modified items are segregated from regular textures during holding and transport
• Serving utensils, pans, and containers are dedicated or clearly controlled to prevent cross-contact or mix-ups

Records, Training, and Corrective Actions

• Production record includes test results, date, time, and inspector initials
• Staff performing IDDSI preparation and testing are trained on the current procedure
• Any non-conformance has a documented corrective action, disposition, and re-test decision
• Inspector signature completed