MINCED AND MOIST
IDDSI Audit Tool
If heated, heating method(s)
Temperature when tested at:
C/F 15 mins after serving
C/F 30 mins after serving
• Level 5 Minced & Moist critical tests include Appearance + Fork Pressure Test + Spoon Tilt Test OR if these are not available Finger Test.
• For particle size: food intended to mimic a ‘chewed bolus’ – must be equal to or less than 4mm width and no longer than 15mm in length (adults); equal to or less
than 2mm width and no longer than 8mm length (pediatrics).
• The food item must pass or meet criteria for any row marked *
* Lumps less than or equal to 4mm (adults); 2mm (pediatrics)
* No separate thin liquid
Critical: Fork Pressure Test (metal dinner fork needed)
* Food can be easily mashed with little pressure from a dinner fork (pressure should not make thumb nail
blanch to white)
* Easily separates and comes through prongs of a dinner fork
Critical: Spoon Tilt Test (teaspoon needed)
* Holds shape on teaspoon
* Food slides off spoon with little food left on teaspoon (i.e. not sticky)
May spread or slump slowly on a flat plate
Alternative if Fork or Spoon not available: Finger Test
* Small soft smooth rounded particles can be easily squashed between fingers
* Food feels moist and will leave fingers wet
Chopsticks can scoop or hold this texture if food is moist and cohesive
OVERALL CONCLUSION: Does the sample meet the criteria for:
Level 5 Minced and Moist?
☐Yes ☐No ☐Yes ☐No ☐Yes ☐No
Notes: * Minimal chewing should be needed to eat this food texture (e.g. tongue force should be able to squash/break food).
* Please see also http://iddsi.org/framework/food-testing-methods/.