Choking Prevention Training Resources
Many people served by OPWDD have problems chewing and/or swallowing food, placing them at possible risk for choking or aspiration. These individuals 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 SLMS. Search SLMS for “choking prevention” to access.
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.
These videos 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
This resource can be used to find answers to frequently asked questions.
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.
This is an online view of the OPWDD Food Terminology Chart which is a brief one page reference that lists the terminology for the different diet consistencies. This chart provides a brief description, preparation method and examples of food appropriate for each diet consistency.
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.
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.
This image is an online view of the Physicians Reference Card that may be presented to any health care provider to familiarize them with OPWDD food and liquid consistency descriptions and terminology. The reference card also outlines additional steps to ensure safe dining for the individuals we support.
Plated Food Consistencies Photos
Food is presented as commonly served.
Food is served as prepared and cut by staff into 1-inch pieces.
Food is served as prepared and cut by staff into ½ -inch pieces.
Food is served as prepared and cut by staff into ¼-inch pieces.
Food is put through a food processor until moist, cohesive and no larger than a grain of rice. Ground food must always be moist.
All foods are moistened and processed until smooth (no lumps) to an applesauce or pudding like consistency.