Hospital Foodservice Research Articles

Inpatient’s Satisfaction of Therapeutic Diet at AL- Khor Hospital - Hamad Medical Corporation – State of Qatar

Background: A patient’s level of satisfaction is considered an essential determinant for quality hospital food services, as it has been linked with nutrient intake and optimum nutritional requirements which contribute significantly to the care and recovery of patients. Objectives: This hospital-based cross-sectional study aims to evaluate the inpatient’s level of satisfaction regarding their therapeutic diets in different wards at AL-Khor hospital - Hamad Medical Corporation (HMC) in the state of Qatar. Methods: The assessment of patients’ satisfaction regarding therapeutic diets of main meals was performed over six months (April-September) 2019, for each patient, on different types of therapeutic diets, was carried out through face-to-face interviews to evaluate his/her response regarding satisfaction dimensions. Satisfaction was measured as general satisfaction, per meal satisfaction, and per satisfaction dimensions. Results: The findings of the study show that most patients (88.6%) were satisfied with their therapeutic diet. Main meals satisfaction was (88.8%,89.4%,87.7%) for breakfast, lunch, and dinner respectively. The highest satisfaction dimension was meal timing (93.2%) while food choices were the lowest satisfied dimension (72.0%). The major issue for the dissatisfaction among patients was food choice and texture (72.0% & 74.2%) respectively. Conclusion: Both patient satisfaction regarding therapeutic diet and the quality of food services at AL-Khor hospital – HMC- Qatar were extremely valuable. all satisfaction dimension’s on dinner meals had the lowest satisfaction compared with breakfast and lunch meals, affecting therapeutic diet overall patients’ satisfaction, which warrants improvement. Keywords : satisfaction level; food choice; food quality; texture, dimensions. DOI: 10.7176/FSQM/119-04 Publication date: September 30 th 2022

'It's a constant changing environment, and we're just playing catch up': Hospital food services, food waste, and COVID-19.

AimsHospital food service operations have been affected by the COVID‐19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID‐19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits.MethodsA qualitative interview research design was used. Semi‐structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty‐one participants were interviewed from 12 hospitals. No questions were related to the COVID‐19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis.ResultsFive themes were generated from the interviews related to COVID‐19 and hospital food services; impacts on practice, labour, change, technology and post‐pandemic expectations. Participants reported COVID‐19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID‐19 restrictions.ConclusionsDespite the impact COVID‐19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post‐pandemic, and may be facilitated through the operational changes forced by COVID‐19.

Food consumption and plate waste study in a public hospital food service in Natal, RN, Brazil

Aiming to better understand the food waste and eating habits of diners, this study determined, by sex, food consumption and plate waste in the lunch meal served to employees at a public hospital in Natal, RN, Brazil, during one week. Men consumed 34% more than women did. The average consumption of the week by men and women was 469 g. Women wasted, on average, 9% of what they placed on their plates, or 39 g per day. Men wasted, on average, 5% of what they placed on their plates, discarding 34 grams of food per day. According to these results, women wasted 4% more than men did. The average PW% of the week was of 7.7% (37 g per capita per day). The food wasted during the 5 days of distribution would have been enough to serve lunch to a total of 122 diners. The data here provided are useful for several reasons, as this study may be used as reference to evaluate food waste more accurately in the food service, to elaborate educational material to create awareness among diners and food service professionals, and to estimate the financial impact of food waste on the budget. One of the highlights of this study is the provision of data on the consumption and plate waste (% and in grams) not only by the whole population studied, but discriminated considering women and men, which is not the most conventional way presented by studies.

Food consumption and plate waste study in a public hospital food service in Natal, RN, Brazil

Food consumption and plate waste study in a public hospital food service in Natal, RN, Brazil

Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study.

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers’ knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.

Combined environmental and educational intervention in hospital food service to increase patients attitude and intention about a healthy diet

Abstract Funding Acknowledgements Type of funding sources: None. Background The elimination of unhealthy risk behaviors such as unhealthy diet, smoking or physical inactivity can prevent at least 80% of cardiovascular disease.(1) Diet has been the number two in modifiable factors attributing to cardiovascular disease burden in the last thirty years.(2) In spite of this, adherence to dietary guidelines in The Netherlands is as low as 20-30%.(3) Clearly, more effective strategies towards healthier dietary behavior are needed.(1) According to the dual process theory, behavior can be influenced via the deliberate system and the intuitive system.(4) The food services on the cardiology ward were revised aiming to influence both systems in admitted patients to gear them towards healthier choices. Purpose To assess the impact of a combined environmental and rational intervention on patients’ attitude and intention towards a healthier diet. Methods A pre-post interventional study was conducted from June 2020 till November 2021 in patients admitted to the Cardiology ward. Patients’ attitude, self-efficacy and intention towards a healthy diet were evaluated through the validated Dietary Intention Evaluation Tool for In-hospitalized patients (DIETI). The intervention was aimed at intuitive and rational behavioral processes. The intuitive part consisted of posters, healthy standard options and a traffic light system on the menu. The rational part consisted of information about a healthy diet on the menu, emphasis on the importance of a healthy diet, a renewed website on lifestyle and an educational course on diet and nudging for nurses and food service employees. Also, at discharge, patients received two salt free spice mixes with healthy, easy and cheap recipes to prepare at home. Results A total of 512/853 (60%) complete responses were received. The intervention group reported to have learned significantly more during their admission than patients in the control group (4.58 vs. 4.80, p=0.009). However, our intervention does not influence patients’ attitude or intention regarding a healthy diet (p=0,41 and p=0,49 respectively). Conclusions A hospital admission of approximately 3 days is enough to make a significant impact on patients’ perceived learning. However, a combined environmental and educational intervention did not have an effect on patients’ attitude or intention regarding a healthy diet.

Satisfaction with regular hospital foodservices and associated factors among adult patients in Wolaita zone, Ethiopia: A facility-based cross-sectional study.

Food service in hospital is one of the essential parts of the treatment process that determines recovery length and a hospital stay of patients. Even though many researches have been conducted on patients' satisfaction with healthcare services, there is a lack of studies that specifically address the satisfaction with food service at healthcare facilities in Ethiopia. This study aimed to assess patient satisfaction with regular hospital food service and associated factors among adults admitted to in-patient departments of hospitals. A hospital-based cross-sectional study design was conducted to interview 423 patients admitted to three randomly selected hospitals namely Wolaita Sodo University Referral and Teaching Hospital, Dubo St. Catholic Hospital and Sodo Christian Hospital. Participants were recruited based on probability proportional to the number of clients in each hospital. After data entry using EpiInfo v7.2.2.6, the data were exported to SPSS v23 software for further analysis. Bivariate and multivariate logistic regressions were undertaken to see the association between variables. Statistically significant variables were declared using an adjusted odds ratio with a 95% confidence interval. Among the total participants 33.6% (95%CI: [29.1, 38.3]) of patients were satisfied with regular hospital food services. Multivariate analysis revealed that residence (AOR = 2.16; 95%CI: [1.28, 3.63]), monthly income (AOR = 5.64; 95%CI: [2.30, 8.28]), flavour of meal, (AOR = 2.63; 95%CI: [1.34, 5.56]), and provision of easily chewable food (AOR = 7.50; 95%CI: [2.00, 12.82]) were influencing factors for satisfaction on hospital foodservices. This research ascertained a low patient satisfaction with regular hospital meal service. The identified factors need to be addressed giving attention for each foodservice dimension to scale up the patient satisfaction with hospital food services.

Patients’ Satisfaction about Quality and Services of Food in a Tertiary Military Hospital

Introduction: Patients’ satisfaction has become a key criterion by which quality of health care services is evaluated. Quality of food and its services in a hospital is an important component of treatment process since it sometimes is a part of treatment and often affects the patients' satisfaction. Objectives: To determine the level of patients’ satisfaction about quality of food and services and to identify the factors affecting it. Materials and Methods: This cross-sectional observational study was carried out from July 2018 to June 2019 in a tertiary military hospital, Dhaka. Structured questionnaires were used as data collection instruments and were analyzed by SPSS version 23. Results: Out of 184 respondents’ majority (60.3%) were satisfied with hospital food and food services. About 94%, 91.3%, 88%, 84.8%, 3.2% and 77.2% respondents were satisfied with amount, warmth, cleanliness of utensils, cleanliness of food servers, attitude and behaviour of food servers and food distribution time respectively. Relationship between overall satisfaction level and different aspects related to hospital food and food services was detected by chi-square and Fisher’s exact test. In logistic regression analysis result showed that taste of food, food distribution time, cleanliness of food servers and cleanliness of ward/cabin were statistically significant and most important determinants of patients’ satisfaction with the food served in hospital. Conclusion: Improving taste of food, ensuring cleanliness of the food servers and ward and adjusting food distribution time are required to improve the level of overall patients’ satisfaction towards hospital food and food services. JAFMC Bangladesh. Vol 17, No 1 (June) 2021: 3-6

Current Practices of Individualized Responses to Halal Requests in Hospital Food Services

Current Practices of Individualized Responses to Halal Requests in Hospital Food Services

Study to assess the feedback of COVID-19 patients to nutritional services provided in dedicated COVID hospital

Background: In patients’ overall perception of their hospital experience it is widely recognized that food and other aspects of foodservice delivery are important elements and health care teams have committed to deliver appropriate food to their patients on daily basis. The provision of hospital foodservice should not only meet, but, also exceed patients’ expectations so as to gain the patients’ confidence in hospital food. Nutrition is an important element of care. A balanced nutrition is extremely important for patients who have been infected with COVID-19.Methods: To see the feedbacks of COVID-19 patients admitted in dedicated COVID hospital, the present hospital based cross sectional study was undertaken in various wards of dedicated COVID hospital of metropolitan city of western Maharashtra.Results: Mean age of participants was 41 years. Mean duration of hospital stay was 9.1 days. 60% patients were in age group between 31 to 60 whereas only 3% participants were above 80 years of age. 59% were male, 85% were from urban area. 55% participants were taking mix diet. 54% participants stayed for 8 to 10 days. 58% participants were presented with different co morbidities. 73.07% participants had normal diet during their stay in the hospital. Variables like age, gender and hospital stay had significant association with the feedback to nutritional services (p<0.05).Conclusions: Participants were satisfied towards nutrition and nutritional services provided in dedicated COVID hospital.

Escherichia coli O103 outbreak associated with minced celery among hospitalized individuals in Victoria, British Columbia, 2021.

In April 2021, a Shiga toxin-producing Escherichia coli (E. coli) (STEC) O103 outbreak was identified among patients at two hospitals in Victoria, British Columbia (BC). The objective of this study is to describe this outbreak investigation and identify issues of food safety for high-risk products prepared for vulnerable populations. Confirmed cases of E. coli O103 were reported to the Island Health communicable disease unit. The provincial public health laboratory conducted whole genome sequencing on confirmed case isolates, as per routine practice for STEC in BC. Exposure information was obtained through case interviews and review of hospital menus. Federal and local public health authorities conducted an inspection of the processing plant for the suspect source. Six confirmed cases of E. coli O103 were identified, all related by whole genome sequencing. The majority of cases were female (67%) and the median age was 61 years (range 24-87 years). All confirmed cases were inpatients or outpatients at two hospitals and were exposed to raw minced celery within prepared sandwiches provided by hospital food services. A local processor supplied the minced celery exclusively to the two hospitals. Testing of product at the processor was infrequent, and chlorine rinse occurred before mincing. The spread of residual E. coli contamination through the mincing process, in addition to temperature abuse at the hospitals, are thought to have contributed to this outbreak. Raw vegetables, such as celery, are a potential source of STEC and present a risk to vulnerable populations. Recommendations from this outbreak include more frequent testing at the processor, a review of the chlorination and mincing process and a review of hospital food services practices to mitigate temperature abuse.

Patients in public hospitals received insufficient food to meet daily protein and energy requirements: Cape Town Metropole, South Africa

Objectives: This study aimed to determine the energy and protein content of meals served and consumed by hospitalised patients compared with their needs, to assess patients’ food satisfaction and investigate associations with energy and protein intake. Design: This was an exploratory quantitative cross-sectional study. Setting: Three public hospitals within the Cape Town metropole were recruited; a central hospital (945 beds), large district hospital (372 beds) and a medium district hospital (172 beds). Subjects: Adult inpatients 18+ years admitted to medical or surgical wards, on a non-therapeutic/normal hospital diet were recruited by purposive sampling method between 2018 and 2019. Outcomes measures: Each participant’s weight and height were measured to calculate body mass index (BMI) and to determine energy/protein requirements. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire was administered. Meals were weighed before and after consumption to calculate energy and protein intake per patient/day. Results: A total of 128 patients (males = 71) participated. Total protein served did not meet patient requirements in any of the hospitals. Consumed energy and protein were significantly below requirements in all hospitals (p < 0.002). Perceived food quality (r = 0.38, p = 0.039) and staff/service issues (r = 0.39; p = 0.035) were significantly positively correlated with protein intake, while appetite correlated positively (r = 0.42, p = 0.006; r = 0.41, p = 0.008) and length of stay (LOS) correlated negatively (r = −0.46, p = 0.002; r = −0.42, p = 0.008) with energy and protein intake, respectively. Conclusion: Energy and protein served was significantly lower than participants’ requirements in all three hospitals and none achieved the official ration scale amounts. Nearly 40% reported having a normal appetite and did not receive additional food from family or friends, which may lead to hospital-acquired malnutrition and increased hospital length of stay (LOS). Improved hospital food quality, quantity, mealtimes and staff training should be a focus to improve patient energy and protein intake.

A PILOT STUDY ON EVALUATION OF PATIENT SATISFACTION THROUGH DIETARY SERVICES IN GOVERNMENT MEDICAL COLLEGE AND HOSPITAL, SECTOR-32 CHANDIGARH, INDIA

Various research studies on hospital food services and patient satisfaction have been conducted globally. The quality of dietary services is one of the important aspects of health care. Indian studies in this field are very few, thus this pilot study was conducted as an insight for a similar future study on a large scale. A cross sectional study was carried out in Government Medical College and Hospital, sector 32, Chandigarh. Fifty-nine patients were selected randomly from private and general wards- mainly Obstetrics and Gynaecology, Oncology and Burn unit. A self-structured questionnaire was prepared for assessing satisfaction of the patients regarding food quality and food services. The data was collected and analyzed for all parameters of demographic profile of hospital patients selected, and their interview responses. Most patients (96.3%) were satisfied with the food and food service staff according to their responses. Correlations between most parameters were positive and highly significant at (p is less than 0.01) and (Pis less than 0.05) level. No impact of Age and BMI was seen on any of the variable at 95% confidence level as probability value greater than 0.05. Chi-square test of patient satisfaction responses showed asymptotic significance as p-value was 0.00. Effectiveness of results of this pilot study were understood as potential effectiveness. Focus was on feasibility and not on statistical significance. It also shows that the large-scale study will be feasible without changes in protocol. Confidence intervals showed that the pilot study testing can significantly reduce any flaws in the research approach. Amendments for future study are that the questions are properly framed to ensure that patients eat well, and leave the hospital with improved physical and mental health; and all aspects of dietary services should be well organized.

Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review.

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

The Drivers of Environmentally Sustainable Hospital Foodservices.

Background: Hospital foodservices have the potential to positively contribute to the local food system and planetary healthcare. Understanding the factors contributing to the success of “exemplar hospitals” with environmentally sustainable foodservices gives an opportunity to reimagine foodservices and guide strategic planning. The aim of this study was to identify the drivers of sustainable hospital foodservices.Methods: For this qualitative multiple case study, purposive sampling was used to identify exemplar hospitals internationally. Semi-structured interviews were conducted with staff with extensive knowledge of their foodservices to explore the drivers of sustainable practices. Relevant documents provided background on the case. These documents and interview data were analyzed using the framework and thematic analysis.Findings: There were 21 participants from 14 hospitals recruited across nine countries. Sustainable foodservice practices included local and organic food procurement, gardens onsite, vegetarian menus, re-serving unopened portion-controlled items, traditional foods, and food waste composting. Four themes were identified: initiating drivers, supporting enablers, challenges, and influence. Initiating drivers that “sparked” sustainable practices included the values of individuals or the hospital (e.g., community, environmental, or religious values), logical solutions to a problem, or government requirements. Enablers that facilitated success included motivated individuals, dedicated personnel, supportive leadership, internal protocols, and perceived benefits. External enablers included being part of member organizations, government requirements, and learning from other hospitals. Exemplar hospitals had broader influence, including educating the hospital community, supporting other hospitals, and influencing government policies/targets. Common challenges were staff resistance and inadequate policy directive.Interpretation: These findings examine the successful international cases of sustainable hospital foodservices to provide a global overview to assist with strategic planning both within hospitals and within governing bodies.

Dining On Call: Outcomes of a hospital patient dining model.

Dining On Call (DOC) is a hospital foodservice model allowing patients to order meals any time throughout the day and is delivered within 45minutes of the order. It is positively correlated with patient satisfaction, improvements in malnutrition, and reducing costs. Pre- and post-DOC data were collected from BC Children's Hospital, BC Women's Hospital, and North York General Hospital (NYGH) using patient satisfaction surveys and tray waste audits to measure outcomes. Patient satisfaction scores increased at all hospitals. BC Children's and Women's hospitals demonstrated reductions in tray waste, food cost/meal/day, and labour cost/meal/day post-DOC. North York General Hospital observed decreases in tray waste; however, food cost/meal/day and labour cost/meal/day increased post-DOC. This research provides convincing evidence into the achievable benefits associated with DOC on mother and paediatric units in hospital settings. DOC may prove to be an effective dining model for hospitals seeking to improve patient outcomes and reduce overall costs.

Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals

ObjectivesThe hospital catering service plays a decisive role in responding to clinical and nutritional needs and in providing food that is acceptable to patients. Unfortunately, at the moment, most hospital catering services provide a service deemed insufficient by users and are burdened by a high proportion of food waste that may negatively affect the nutritional and clinical status of patients. The aim of this study was to verify the efficacy of the NI-Nutritional Intelligence project in improving the nutritional and sensorial quality of hospital meals. MethodsThe study was conducted in the Cristo Re Hospital of Rome (Italy), where two different cooking techniques were compared: traditional procedures and the low-aggression gastronomic procedures of the Niko Romito Food Processing Technique. Data were collected on both objective (food waste) and subjective (customer satisfaction) evaluations of the food service. ResultsThe proportion of participants wasting at least 50% of dishes served dropped from 25.9% to 20% for the first course, from 32.8% to 20% for the main course, and from 29.3% to 20.4% for the side (P < 0.05 in all cases). Regarding customer satisfaction, the percentage of participants who gave a positive opinion on the variety of the menus gradually increased from 74.1% to 95% (P < 0.05). The same happened for opinions concerning the presentation of the dishes (smell, color, flavor): positive judgments went from 51.7% to 76% (P < 0.05). The overall scoring of the food service (0–10) went from 6.38 ± 2.3 to 7.6 ± 2.1 (P < 0.05). ConclusionThe hospital catering service must be able to provide patients with meals with an adequate supply of energy and nutrients to allow them to recover their health and reduce hospital stays. The Nutritional Intelligence project, based on the gastronomic method proposed in the Niko Romito Food Processing Technique, significantly reduces food waste and improves customer satisfaction without imposing service costs related to catering staff and foodstuffs.

Canadian Hospital Food Service Practices to Prevent Malnutrition.

Purpose: The study aimed to determine current practice, barriers, and enablers of foodservices in Canadian hospitals relative to guiding principles for best practice to prevent malnutrition.Methods: Foodservice managers completed a 55-item cross-sectional, online survey (closed- and open-ended questions).Results: Survey responses (n = 286) were from diverse hospitals in all Canadian regions; 56% acute care; 13% had foodservices contracted out; and 60% had a reporting structure combined with clinical nutrition. Predominantly, foodservice systems were 43% in-house versus 41% pre-prepared, 46% cook-serve food production, 64% meals assembled centrally (on-site), and 40% non-selective menus with limited opportunities for patient choice in advance or at meals. The "regular menu" (44%) was most commonly served as 3 meals, no snacks at specific times. Energy and protein-dense menus were available, but not widespread (9%). Daily energy targets ranged from 1200 to 2400kcal and 32% of respondents viewed protein targets as important. The number of therapeutic diets varied from 2 to 150.Conclusions: Although hospital foodservice practices vary across Canada, the survey results demonstrate gaps in national evidence-based practices and an opportunity to formalize guiding principles. This work highlights the need for standards to improve practice through patient-centered, foodservice practices focused on addressing malnutrition.

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool.

To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food-related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting. Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool. Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2-week data collection (n=5), foodservice staff collecting data (n=6), measuring food waste only (n=11), measuring food waste at main meals (n=5) and using electronic scales to measure waste (n=12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit. This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food-related waste. Future research is needed to apply and test this tool in practice.

Food allergy safety: a descriptive report of changing policy in a single large medical center

BackgroundFood allergy can result in life-threatening anaphylaxis and is considered an increasing public health burden. Hospitalized patients are dependent on the hospital menu to meet their nutritional needs; thus, errors in the meals provided can have a substantial impact on patients’ health outcomes. In Israel, no specific policy protocol exists to ensure food allergy safety in the setting of a hospital foodservice system.ObjectivesThis paper has two aims: 1) to provide an in-depth review of food allergy as a major public health concern and 2) to report actions taken in a single large medical center, as an ongoing project that aimed to ensure patients’ safety, and which ended in developing policy on this matter.ResultsDuring the years 2017–2019, we initiated several interventions with the goal of achieving food allergy safety and ensuring quality of care for patients with food allergies at Hadassah Hebrew University Medical Center. These included integrating food management safety into the computerized foodservice system, highlighting labels on patients’ food trays, introducing safety checks into the process of food delivery to hospitalized patients; and ensuring the nutritional requirements of patients with allergy restrictions. Moreover, changes were made in specialized menus for patients with various types of food allergy, and specific procedures were implemented regarding enteral feeding, to prevent accidental allergen exposure. All the procedures were incorporated into a written protocol that applies to all hospital employees, and the staff received the relevant training.ConclusionsOur experience suggests that methods for food allergy safety should be promoted, and that an established policy and suitable set of guidelines on this matter is required. This clearly mandates collaboration between the various sectors of the hospital, including management and the computer department; and the medical, nursing, dietetics and kitchen staffs. Furthermore, routine ongoing knowledge training programs for medical teams and kitchen staff are crucial for such implementational changes. In a technological world, computerized systems delivering food to hospitalized patients must be adapted such as to create a uniformly safe food environment of healthcare systems, and developing a suitable policy should be prioritized accordingly by hospitals across Israel, with collaboration and synergy between institutions management and the departments of nutrition and patient safety and risk management.