Toddler Food Safety Guide

Toddlers are brand-new eaters with small airways and developing chewing skills. A few simple habits make mealtime safer — and a lot more relaxed for everyone.

Set up a safe mealtime

• Always seat your toddler upright in a high chair or at the table — never let them eat while walking, running, playing or in the car.
• Stay within arm's reach and keep your eyes on your child while they eat.
• Offer small amounts at a time and let your toddler set the pace.
• Consider taking an infant and child CPR and choking first-aid class.

Common choking hazards (and how to make them safer)

• Grapes, cherry tomatoes and large berries: cut into quarters lengthwise. Flatten or halve blueberries.
• Hot dogs and sausages: cut lengthwise into thin strips, never into round coins.
• Whole nuts and seeds: avoid; use smooth nut or seed butter spread thinly instead.
• Spoonfuls of nut butter: avoid; always spread thinly on toast, tortillas or fruit.
• Raw hard vegetables and apples: cook until soft, grate, or slice very thinly.
• Popcorn, hard candy, marshmallows, chewing gum: avoid for young toddlers.
• Chunks of meat or cheese: cut into small pieces or thin strips.

Honey, salt and sugar

• No honey before 12 months — not even baked in. It can cause infant botulism.
• Go easy on salt. Toddlers need very little sodium. Skip added salt and choose low-sodium canned goods, broths and cheeses where you can.
• Avoid added sugar before age 2. Let fruit like banana, mango and dates do the sweetening.
• Offer water and milk instead of juice and sweetened drinks.

Food allergies

Common allergens include milk, egg, peanut, tree nuts, wheat, soy, fish, shellfish and sesame. Each of our recipes lists the allergens it contains. Introduce one new allergen at a time and talk to your pediatrician before introducing allergens if your child has severe eczema or a known food allergy.

Cook and store food safely

• Cook poultry, including ground turkey and chicken, to 165°F (74°C); ground beef and pork to 160°F (71°C); fish to 145°F (63°C).
• Cook eggs until the yolk and white are firm.
• Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze.
• Reheat leftovers until steaming hot, then let them cool to a safe temperature before serving.

Helpful resources

• CDC: Choking hazards for infants and toddlers
• American Academy of Pediatrics (HealthyChildren.org): Choking prevention
• FoodSafety.gov: Safe minimum internal temperatures