Abstract
Hygiene and food safety in hospital are regulated under the Directive of the French Ministry of Health of September 29 th, 1997, and, as of January 1 st, 2006, under the European Regulation 852/2004/EC of the European Parliament and Council, related to food hygiene. These two regulations have endorsed the HACCP system, which is nowadays considered at the international level as the best reference system for prevention of food borne risks. The French Food Safety Agency published in October 2005 recommendations for preparation and handling of powdered infant formulae. Launched in 2002, the Committees on Diet and Nutrition are devoted to improve in every hospital the nutritional management of patients and the quality of diet and nutrition, to answer properly unresolved questions related to diet or nutrition, and to improve continuing education of staff.
Published Version
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