Food & Nutrition at The Queen’s Medical Center – West O‘ahu

Food Services

At The Queen’s Medical Center – West O‘ahu, Food Services’ mission is to provide the highest quality and most nutritious meals to our patients and visitors of the hospital. We are committed to delivering the best local foods that support healthy options and sustainability. West O‘ahu Food and Nutrition Services also proudly participates in The Blue Zone Project.

We continually uphold strict food quality and sanitation standards, including the Sodexo Gold Check program and Hazard Analysis Critical Control Points (HACCP).

Nutrition Services

In addition to food service and production, Nutrition Services offers our patients nutrition counseling, diabetes education, and expert nutrition clinical care.

Food Safety

Queen’s sources food ingredients from approved, reputable suppliers whose quality of products are insured through frequent inspections by Sodexo and regulatory agencies.

Our employees are trained in food safety practices and standards to ensure food is kept safe through the flow of food from the time it is received to the preparation on your plate. The process chain of food is carefully monitored through our Hazard Analysis Critical Control Points (HACCP) Program.

Hazard Analysis Critical Control Points Program

Hazard Analysis Critical Control Points (HACCP) is a program originally designed by the U.S. National Aeronautics and Space Administration (NASA) in their space food service operation. Realizing that food poisoning in space could be a huge disaster, NASA created a system that would greatly reduce the risk of contamination to food stored by astronauts.

The HACCP Food Safety System:

• Identifies food and procedures that are most likely to cause foodborne illness
• Includes procedures that reduce the risks of foodborne outbreaks
• Monitors all preparation procedures to ensure food safety