Start with the child
Confirm the child’s current feeding abilities and any clinician-directed texture or swallowing plan with the responsible educator. Age alone does not determine the correct texture. Do not assign a clinical texture level or change a prescribed plan in the kitchen.
Prepare for comfortable eating
Adapt hard food by cooking, grating, mashing or puréeing as appropriate. Avoid small hard pieces such as raw apple, raw carrot and whole or chopped nuts for babies. Children need suitable seating and active supervision while eating. Follow the individual plan for shape, size and consistency.
Agree how first foods are introduced
Use an agreed family and centre process to record foods already introduced and foods awaiting discussion. ASCIA updated its prevention guidance in January 2026. It supports introducing common allergens in suitable forms during the first year, when ready, usually around six months and not before four months. This general guidance does not authorise a centre to trial an allergen for a child with a known or suspected allergy.
Keep the kitchen instructions clear
Record exactly what is required today, who confirmed it and where the current plan is held. Separate “has not tried this food” from a diagnosed allergy. Ask the responsible educator to resolve gaps before preparing the affected meal. Continue to follow family and clinical directions.
Know the boundary
New-food introduction, allergy challenges and swallowing treatment are different things. Queux can retain reviewed instructions; it cannot diagnose an allergy or decide a child’s clinical feeding needs. Discuss concerns with the family and relevant qualified health professional.
Read the source guidance
- ASCIA: introducing solid foods for allergy prevention — 2026 guidance
- NHMRC: infant feeding guidelines
Sources checked for this edition on 9 September 2026. Check the linked authority for subsequent changes.