The kitchen can run the service: stock against 48 hours of ordered diets, holding temperatures.

Malnutrition affects an estimated 20%-50% of hospital inpatients at admission (Tappenden 2013), and every one of those meals starts in a kitchen that either can or cannot run the diets already ordered. Whether it can is a fact about the building and it is measurable today: stock against the standing orders, holding temperatures at the actual equipment, texture-modified and allergen preparation proven separated, one service actually plated and sent. A Los Angeles County care organization can name this exact packet and get back the readiness of its own kitchen, logged, with every shortfall routed to the people who can fix it.

Where

A hospital, care-home or community kitchen in Los Angeles County, posted and coordinated by that care organization, never claimed on this board's own say-so · Open the map

Pay

$135 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

stock on hand counted against the standing therapeutic diet orders for the next 48 hours, with every shortfall named + cold-holding and hot-holding temperatures read at the actual equipment and logged with the instrument used + texture-modified preparation proven separated and labelled to the IDDSI level ordered + allergen preparation proven separated and labelled across the nine major allergens + one full service plated and sent, with the count sent and any diet order that could not be met named and routed

This is exactly what gets it approved. Nothing settles without it.

Level

intermediate

Open until

2026-10-21

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Bring

• a calibrated probe thermometer, with its last calibration or ice-point verification recorded, plus the kitchen's own equipment thermometers read alongside it
• the therapeutic diet orders standing for the next 48 hours, obtained through the facility's own channel and never copied off a chart
• an IDDSI testing kit as the framework defines it: a 10 ml slip-tip syringe for the flow test, and a standard fork and spoon for the fork drip and spoon tilt tests
• the facility's own allergen labelling scheme and its list of the nine major allergens, used as written rather than replaced with a new one
• a readiness log carrying, per row: the check, the reading or count, the criterion, pass or fail, and where a failure was routed

Steps

1. 1. Confirm with the person in charge before starting: who the certified food protection manager on duty is, the facility's own labelling scheme, its exclusion policy, and that this is a readiness log and not an inspection. Never start without that confirmation.
2. 2. Pull the therapeutic diet orders standing for the next 48 hours through the facility's own channel, count stock on hand against them item by item, and name every shortfall.
3. 3. Read cold-holding and hot-holding temperatures at the actual equipment with the calibrated probe, alongside the kitchen's own equipment thermometers, and log every reading against 41F / 5C or below for cold and 135F / 57C or above for hot.
4. 4. Prove texture-modified preparation: for each IDDSI level ordered today, run the framework's own test on the item as it will be served (the flow test for drinks, the fork drip or spoon tilt test for foods), and log the level tested, the test used, and the result.
5. 5. Prove allergen separation across the nine major allergens: separate preparation surface or cleaned-down sequence, separate utensils, and labelling to the facility's own scheme, logged per allergen actually in play today.
6. 6. Stand through one full service: log the count plated and sent, and name every diet order that could not be met, with what was served instead only where the facility's own dietitian or person in charge decided it.
7. 7. Hand the readiness log to the person in charge before leaving, get the handover acknowledged, and route every shortfall and failure to the channel that owns it: ordering for stock, maintenance for equipment, the ward dietitian for a diet order that could not be met.

What counts as done

• Stock on hand counted against the therapeutic diet orders standing for the next 48 hours, with every shortfall named and routed to the facility's own ordering channel
• Cold-holding and hot-holding temperatures read at the actual equipment and logged, with the thermometer used and its last calibration or verification named
• Texture-modified preparation proven separated and labelled to the IDDSI level ordered, with the testing method used on the day recorded
• Allergen preparation proven separated and labelled across the nine major allergens, with the facility's own labelling scheme named rather than a new one invented
• One full service plated and sent, with the count sent recorded and any diet order that could not be met named and routed to the ward dietitian or the person in charge

Proof is measured against these, not judged by taste.