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19 Section 3: Child Well-Being Resources COMMON FOODS THAT CAUSE CHOKING IN CHILDREN UNDER AGE 48 Vegetables • Small pieces of raw vegetables (e.g., raw carrot rounds, baby carrots, string beans, celery), or other raw, partially cooked vegetables • Raw green peas • Cooked or uncooked whole corn kernels • Large, hard pieces of uncooked dried vegetables Fruits • Apples or other hard pieces of raw fruit, especially those with hard pits or seeds • Large, hard pieces of uncooked dried fruits • Whole pieces of canned fruit • Whole grapes, cherries, berries, melon balls or cherry and grape tomatoes Protein-rich foods • Tough or large chunks of meat • Hot dogs, meat sticks or sausages (even when cut into round slices) • Fish with bones • Large chunks of cheese or string cheese • Peanuts, nuts or seeds (e.g., sunflower or pumpkin seeds) • Chunks or spoonfuls of peanut butter or other nut and seed butters • Whole beans Grain products • Plain wheat germ • Whole-grain kernels • Crackers or breads with seeds • Nut pieces • Hard pretzels Other foods/snacks • Hard, sticky, round or gooey candy (e.g., jelly beans, caramels, gummies) • Chewy fruit snacks • Chewing gum • Marshmallows • Popcorn, potato or corn chips, or similar snack foods • Ice cubes Choking Young children can easily choke, as they are still learning how to chew and swallow food, and have small airways. Food needs to be cooked and prepared with the correct size, shape and texture for the developmental abilities of the children in your care. Some foods should be avoided all together. Children may also put small, non-food items in their mouths as they are learning about the world around them. They should not have access to small objects that could be accidentally swallowed and block an airway. • Avoid handling food with hands as much as possible. Use utensils or non-latex gloves instead. • Clean any cuts or abrasions on hands, cover with bandages and a sterile glove before touching food. • Keep the work area clean and wipe up all spills immediately. Sterilize surfaces after use. • Keep all kitchen equipment washed and sterilized. • Avoid cross-contamination. Food allergens can be accidentally introduced by cross- contamination. • Wash all raw fruits and vegetables before serving with cold running water.