07/07/2026
🚨 3 serious safety mistakes people make when preparing pureed meals for people with dysphagia.
If you or the person you care for has been directed by a speech pathologist to follow a specific IDDSI level, these mistakes can make meals unsafe 👇
❌ 1. Using the wrong foods to thicken a puree
For example, IDDSI Level 4 Pureed foods should be smooth with no lumps or hard pieces. Avoid using foods like bread or undercooked grains to thicken meals, as they can affect the texture and safety.
Safer options may include smooth mashed vegetables, puréed legumes, thick sauces or gravies, or commercial thickening powders if recommended.
❌ 2. Not using a powerful enough blender or food processor
A blender that isn’t powerful enough can leave small lumps, fibres, gristle, skins, husks, or seeds behind.
To help achieve a safer texture:
🥕 Remove skins, husks, seeds and tough fibres before blending
🍗 Cook meats slowly until very tender before puréeing
🔍 Pass the puree through a fine mesh sieve if needed to remove remaining lumps
❌ 3. Skipping the IDDSI test
Always complete the appropriate IDDSI test after adding any thickener and at the temperature the food will be served 🌡️
Remember, consistency can change after cooling, freezing, thawing, or reheating — so don’t assume it’s still at the correct IDDSI level.
💜 Get more detailed safety information inside Preparing Pureed Meals: The Complete Practical Guide.
Learn how to safely prepare, test, store, freeze and serve pureed meals with confidence. Link in the comments 🔗
✨ Want a FREE recipe from the guide? Comment “FREE” and I’ll send you a free sample, including tips on boosting nutrition in pureed meals and a recipe specifically crafted for people with dysphagia.
