Management of Food Allergens by Hospital Food Services in Barcelona City

Abstract

In hospitals, food hygiene is considered an essential factor for preventing co-morbidity and reducing the length of the hospital stay, considering the vulnerability of the consumers [1, 2]. The current legal framework establishes that hospital facilities are responsible for guaranteeing the safety of the food they produce and/or serve, and to implement all preventive measures necessary to minimize the risk of exacerbating illness or spreading a food-borne disease [3]. In this sense, food allergens must be managed in a way that avoids the unintended presence of particular allergens, or clearly states on the label or informs the consumer of their presence, where necessary.