Food and Nutrition Services at The Queen’s Medical Center, in partnership with Sodexo have the honor and privilege to provide quality nutrition care services to Queen’s patients, employees, visitors and community members.
Food and Nutrition Services at The Queen’s Medical Center includes:
Our Dietitians offer their expertise in other departments within The Queen’s Medical Center including:
All medical center food service personnel must also complete training on food preparation methods, safety and sanitation, and hospital food services such as special diets for patients.
Certified Nutrition Support Clinicians (CNSCs):
Certified Diabetes Care and Education Specialists (CDCES):
Certified Renal Specialist (CRS):
Certified Specialist in Obesity and Weight Management (CSOWM):
Inpatient Registered Dietitian Nutritionists (RDNs):
Outpatient Dietitian Nutritionists (RDNs):
At The Queen’s Medical 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. We uphold strict food quality and sanitation standards, including the Gold Check program and Hazard Analysis Critical Control Points (HACCP).
In addition to food service and production, The Queen’s Medical Center offers our patients Nutrition Services including nutrition and diet counseling, diabetes education, and expert nutrition clinical care.
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 of food is carefully monitored through our Hazard Analysis Critical Control Points (HACCP) 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: