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Choking Prevention Training Resources

Many persons served by OPWDD have problems chewing and/or swallowing food, placing them at possible risk for choking or aspiration.  These people need food and/or liquids changed in some way to make them safer and easier to eat.  This packet provides definitions and guidelines that will help in the safe preparation of the food and/or liquids for specific diet consistencies.

ATTENTION:  Online Choking Prevention trainings previously listed here are now accessible through the Statewide Learning Management System (SLMS). On the ‘Find Learning’ page, search “choking prevention” in the ‘Search by keyword’ box. More instructions for creating an SLMS account and searching for classes can be found on the OPWDD Training Opportunities page.

This training provides a brief overview of concerns, identification and reduction of choking hazards, interventions for prevention and appropriate first aid response. The training is also available in printable PDF format below.

These videos below are to be used in tandem with the Food Preparation Guidelines to provide a clear understanding of terminology and hands-on preparation of the various diet consistencies.

Choking Prevention Resources

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    OPWDD Preparation Guidelines for Food and Liquid Consistency Manual

    These are OPWDD guidelines written in standardized terminology for the six food consistencies and four liquid consistencies designed to meet individual needs. In conjunction with these guidelines, individual assessments by appropriate clinicians are essential in developing the appropriate care plan to meet an individual’s specific dining needs. 

     

    Download

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    Stop Choking Hazard Poster

    This image is an online view of the OPWDD Choking Prevention Initiative poster designed for use in any area where food and beverages are prepared, served, or consumed by the individuals we support.

     

    Download

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    Stop Choking Hazard Cutting Board

    This image is an online view of the OPWDD Choking Prevention Initiative cutting board designed for use in any area where food and beverages are prepared, served, or consumed by the individuals we support.

     

    Download

Plated Food Consistencies Photos

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    Ground

    Food is put through a food processor until moist, cohesive and no larger than a grain of rice. Ground food must always be moist.

     

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    Puree

    All foods are moistened and processed until smooth (no lumps) to an applesauce or pudding like consistency.

     

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