How can organisations reduce choking risk?

Measures include appropriate food preparation, supervision of high-risk eaters, clear dysphagia plans, training and avoiding distractions such as rushing or active play while eating.

Other FAQs

What about people who are drunk or on drugs?

How can we practise head injury scenarios without frightening staff or families?

Is it true you should not give drinks in heatstroke?

How can organisations reduce burn risk?

How can organisations prepare for environmental emergencies?

What if I’m alone and start choking?

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