The Children's Museum where I work has a space for sensory exploration within our infant/toddler exhibit. We're interested in having an option to explore sensory doughs, and I'm curious how other facilities select doughs or dough ingredients for babies and toddlers? We have a staff person nearby, but the activity is not always directly facilitated by staff. Parent supervision is expected, though not foolproof.
Many commercially available playdough products are labeled for ages 3+ and homemade doughs are usually edible (not great for allergens) or use ingredients that may not be "taste safe."
Do you have a policy about what ingredients you use in sensory exploration and/or language you use to explain your choices to parents?
Julie, thank you for sharing this story. I'm curious, do you have a recommendation for a store bought play dough that's labeled for 0-3s or do you limit its use to only closely supervised times?thanks!
Another thing to consider is the germ potential. When you are rated on the Environmental Rating Scales, hand washing is required before and after water play of any kind, and hand washing is required only after play dough-related activities. Spreading germs is one of the potential concerns with sensory materials.