Dysphagia Training Checklist: 10 Questions to Assess Mealtime Safety in Aged Care
1. When was your last dysphagia training provided?
If staff have not received dysphagia training recently, knowledge gaps may develop over time. Regular dysphagia training is important to ensure staff remain confident in recognising swallowing difficulties and supporting safe mealtimes.
As a general guide, dysphagia training should be provided at least annually, and more frequently when there is high staff turnover.
2. Do all staff receive dysphagia training, including new staff?
Dysphagia training should not be limited to a small group of staff. All team members involved in mealtimes, including carers, nurses, and support workers, should receive appropriate dysphagia training.
New staff should receive dysphagia training as part of their orientation, rather than learning informally on the job.
3. Does your kitchen and catering team understand dysphagia?
Dysphagia training is not only for clinical staff.
Kitchen and catering teams play a critical role in preparing safe meals. Dysphagia training should include education on who the food is for, why texture modification is required, and how it impacts safety.
4. Are IDDSI levels clearly labelled and easy to access?
Clear labelling is essential for safe mealtime practices.
Dysphagia training should ensure staff understand how to identify IDDSI levels quickly and accurately, and that systems are in place for easy access to each resident’s diet requirements.
Poor labelling increases the risk of providing the wrong texture, which can lead to choking or aspiration.
5. Do staff know how to check food textures using IDDSI methods?
It is not enough to prepare texture modified diets — staff must also know how to test and confirm the correct consistency.
Dysphagia training should include practical training on IDDSI testing methods, so staff can confidently check that food meets the required level.
6. Do staff understand safe feeding practices?
Dysphagia training should cover:
pacing
small bites size
avoiding rushing
observing fatigue
observe signs of aspiration and wet voice
Safe feeding practices are essential for reducing choking risk during meals. Ensuring first aid capabilities is also necessary to manage choking risk.
7. Are residents appropriately positioned during meals?
Positioning is a key part of dysphagia management.
Dysphagia training should include guidance on upright positioning and postural support, as poor positioning can increase the risk of aspiration.
8. Do aged care staff recognise signs of swallowing difficulties?
Dysphagia training should help staff identify early signs such as:
coughing
throat clearing
wet voice
prolonged mealtimes
Early recognition allows for timely referral and safer care.
9. Is there clear communication between clinical, care, and kitchen teams?
Dysphagia management requires a team approach.
Dysphagia training should emphasise communication systems to ensure everyone understands each resident’s dietary requirements.
10. Is dysphagia training ongoing and supported?
Dysphagia training should not be a one-off session.
Ongoing education, refreshers, and practical support help ensure that knowledge is applied consistently in daily practice.
Even when dysphagia training is provided, gaps can still exist in practice.
Regular review of staff knowledge, systems, and mealtime practices is essential to ensure that training translates into safe and consistent care.
About the Author
Vanessa Chan is a speech pathologist and chair of the Australian IDDSI Reference Group. She provides dysphagia education and IDDSI training to aged care and disability providers through Swallowing & Dysphagia Support.
