engleski

Design and evaluation of an HACCP gluten-free protocol in a children's hospital

For patients with gluten intolerance, the most common cause of treatment failure is an inadequate gluten-free diet (GFD), such as because of gluten contamination. Here we describe the design, implementation and validation of an HACCP protocol for preparing gluten-free meals in a children's hospital. Gluten content in prepared meals was analyzed using R5 sandwich ELISA, which indicated that gluten concentrations did not exceed 20 mg/kg. Total daily gluten intake of patients on the GFD was less than 10 mg.

Hospital kitchen HACCP protocol Implementation Gluten Gluten-free diet

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