Choking Policy

This Choking Prevention Policy supersedes the Chocking Prevention Policy distributed by FNP on March 26, 2019. This policy is being issued to provide clarity regarding different foods: kiwis and kiwi berries, as well as nut butter / seeds. The FNP Chocking Prevention Policy of March 2019 included kiwi in the list of foods that will be restricted to children under four years of age. Due to the questions received about kiwi vs. kiwi berries, FNP has separately identified these two different foods on the list of restricted foods for children under four years old due to texture and size respectively. Both items should not be served to children under the age of four. Also, since seed butters have the same / similar consistency as peanut butters and nut butters, FNP considers these foods to be a choking hazard and has listed them as restricted items. This text of the note reflects the language and information distributed in the training and technical assistance provided by the FNP. In order to align with Massachusetts state licensing and USDA recommendations, Massachusetts Office of Food and Nutrition Programs (FNP) policy restricts serving the following foods to children under 4 years of age.

  • Hot dogs, sausages, sausage links or similar shaped processed food itemsGrapes, cherries, melon balls, or cherry and grape tomatoes
  • L Specific berries – kiwi, raspberries, blackberries, goji berries
  • Peanuts, nuts, and seeds (for example sunflower or pumpkin seeds)
  • Peanut butter and nut butters
  • Dried fruit such as raisins or cranberries
  • Shelf stable, dried and semi-dried meat, poultry, and seafood snacks (such as beef jerky or summer sausage)
  • Popcorn

There are many other items that are not included in the above list which may still pose a choking hazard due to their shape (tube-shaped, round, small) or texture (hard, thick and sticky, smooth, slippery, or easily molded). FNP asks that providers consider these characteristics when feeding children under the age of 4 years, and recommends altering any food item which may pose a risk.