Skip to Content

Published on January 18, 2011

Hospital Food Service Scores 100% on National Audit

January 18, 2011

Kishwaukee Community Hospital’s Food and Nutrition Services Department recently received a score of 100 percent in an external audit by the National Sanitation Foundation (NSF), placing it among the top 5 percent of hospitals nationwide. 

The hospital’s Food and Nutrition Services is managed by Sodexo, a provider of food service and facilities management to more than 700 hospitals nationwide. Sodexo engages NSF as its independent auditor to ensure the highest standards are in place. NSF International is the world leader in standards development, product certification, education, and risk management for public health and safety.

The audit in late 2010, was Kish Hospital’s first since opening in October 2007.  

“It’s an impressive accomplishment to do so well on our first audit,” said Brad Copple, Kish Hospital president. “We are proud of  Sodexo and the 45 Kish Hospital employees who are members of the food service staff for demonstrating how well we do in maintaining a safe food environment for our patients, employees, and visitors.”

Passing score for the audit is 95 percent. Terry Bomkamp, director of Kish Hospital’s Food and Nutrition Services, said in his 34 years with Sodexho, he has passed all audits and achieved the double gold 100% only once before.

“I am so proud of our team. If everyone didn’t perform their responsibilities every day, we never would have attained this accomplishment.  I have to thank the department’s Safety Committee, especially, for keeping up with the paperwork so necessary  for a successful audit,”  Bomkamp said.

The hospital’s Food and Nutrition Services also receives outstanding patient satisfaction scores for its quality. “At Your Request Room Service” allows patients to order the food they want when they want it 24/7, within their doctors’ guidelines. 

“This not only empowers them during a time when people often feel powerless. It also improves healing as patients are encouraged to eat by having their own selections delivered in their room when they find that are ready to eat,” said Copple. 

In addition, the hospital’s Garden Café provides healthy alternatives, a wide selection of food choices, and Iron Chef style cooking. In May 2010, the Food and Nutrition Services Department received the health system’s Service Pillar Award for outstanding patient and customer satisfaction.

Footer Curve