Abstract
The current questionnaire survey was conducted to clarify the need of food allergic safety procedures in hospital settings. The questionnaire included concerns for the choice of starting materials (hypoallergenic diet and specific avoidance diet), risk of contamination during preparation, and product traceability. Forty-three of the hospital food production units (42%) replied to 102-questionnaire distribution. Twenty-six percent of the respondents reported the cases of food allergy due to hospital diet. Eggs, yogurt and wheat were the most common materials given in the third term or later of the weaning period. Salmon roe, soft-boiled eggs, mackerel, buckwheat noodles, and peanuts were frequently eliminated from hospital meals for infants. A deliberate program for the choice of allergic materials is important to set up food allergic safety in hospitals.
