Knowledge Sharing: How to reduce the risk of choking

At Iris Care Group we promote positive eating throughout all our services. We know from research that people with swallowing difficulties and/or learning disability have a further increased risk of choking. For example, every year people with learning disabilities die from choking while eating and drinking even though these incidents could have been prevented.

It is important that information on choking is discussed with staff in supervisions and included on risk assessments. Training on choking will also be provided through eLearning and as part of First Aid training.

We know that many of the people we support require ongoing support to recognise the health & safety aspects of eating and drinking, for example: the amount they can eat, the temperature, rate of intake and presence of inedible foods. Others are unable to fully understand their risk of choking and rely solely on support to foster a safe eating environment through safe eating strategies and safe food choices.

It is important to ensure that people who have identified swallowing difficulties or who have a choking risk are supported by staff when eating and drinking and appropriate care plans/ PBS/ safety and support plans are followed.

If the person is on a textured dysphagia food diet (IDDSI) or has been prescribed thickened fluids, check the food and drink provided is the correct consistency and temperature and is prepared as recommended. Be cautious that no hard skin has formed.

All incidents of choking must be recorded and, if identified as a need, training is available through the Speech & Language team and/or the Learning & Development Department.

You can read more about how to prevent choking by viewing the leaflet the Therapies Team have produced by scanning this barcode or following this link: http://bit.ly/PreventingChoking