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

Abstract 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 glutenfree 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.