Pediatric patients with chronic diseases and long term hospitalizations are at high risk to contract food infections affecting their conditions and increasing their risk of mortality. A food quality control and safety system such the Hazard Analysis Critical Control units Points (HACCP) could reduce this risk to the lowest allowing to identify the points of actions and the preventives measures to avoid the risk of microbial growth. The present article review the recommendations and norms that are possible and available for the preparation of the infant powder formula, as well as, describing the formulas that are provide in the children hospital, to patients with chronic diseases, with the purpose of guaranty safety in the production system, so its final outcome is adequate and innocuous in its composition.