About Us

Food Services

North Hawaii Community Hospital is located on Hawaii Island in Kamuela. Food Services ensures patients and employees are supported with proper nutrition through our restaurant-style patient menu or the healthy options in our Dining Room. There are many local selections including a variety of salads, hot meals, broths, smoothies, and homemade popsicles to aide in patient’s healing.

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

Nutrition Services

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

Food Safety

North Hawaii Community Hospital sources its 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 major concern, 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
  • Builds in procedures that reduce the risks of foodborne outbreaks
  • Monitors all preparation procedures to ensure food safety

Critical Control Points (CCPs) include steps in food preparation which are used to:

  • Prevent a hazard
  • Eliminate or remove a hazard such as bacterial or chemical contamination of food
  • Reduce the occurrence that a hazard will happen

As an added measure, refrigerator temperatures are checked twice a day to monitor stored foods that are kept at temperatures for optimal quality and freshness. Temperatures of hot and cold foods that have been prepared for serving are consistently checked throughout the day.