Objective To provide effective dietary supply, and ensure the safety of hospital staff during the issuance of diet orders to COVID-19 patients. Methods Advanced Product Quality Planning (APQP) management method was applied to guide the issuance and management of diet orders to COVID-19 patients through 5 steps: firstly the APQP team assessed COVID-19 patients′requirements for food; secondly, the team made plans which included determining the responsibilities of the food issuance team, giving trainings on key personal protection and handover of food to units, sorting out the hospital food issuance process, and running failure mode and effects analysis (FMEM); thirdly, the food issuance process was enacted; fourthly, the process was adjusted and reconfirmed; fifthly, feedbacks were given regarding the whole process. Results The diet supply to COVID-19 〖HJ*4〗patients in 23 nursing units was in atimely and effective manner. Within 2 months since the implement of the hospital food issuance process, none of the workers contracted the contagion. Conclusion The utilization of APQP in process designing could achieve efficient and effective issuance of food to patients with COVID-19.