Environmental Health & Safety Office
Annual Security and Fire Safety Report, updated December 31, 2025.
Environmental Health & Safety Officer:
Unit: Department of Public Safety
Office: UCB 151
Hours: 7:45 AM - 4:30 PM, Monday - Friday
Phone: (808) 932-7638
On this page:
- Mission
- The University of Hawaiʻi at Hilo's Environmental Health and Safety Office (EHSO), under the direction of the Vice Chancellor for Administrative Affairs, is committed to ensure a safe campus environment for Faculty, Staff, Students, and Visitors. EHSO endeavors to achieve this goal through the development and administration of health and safety programs critical to the University experience.
- Vision
- We provide expert guidance and timely service to the University Community through our commitment to health and safety. By employing best practices and collaboration, and by building long term relationships, we promote a productive and safety conscious work environment.
- Values
- As a part of a team, we value integrity, honesty, openness, and continual self-improvement. We hold ourselves accountable to our stakeholders by honoring our commitments, providing results, and striving for the highest quality.
If you have any questions or comments, please feel free to contact uhhehso@hawaii.edu
Health and Safety Protocols and Procedures
- Non-smoking Policy Information (PDF ) (posted 2/15/2011)
- Workplace Non-Violence Policy/Procedures
- Memo and Information Regarding AED's (Automated External Defibrillators) on Campus (PDF )
- Information for New Faculty and Staff (PDF )
- Orientation (PDF )
- Reminders for Faculty and Staff
- Protocol for University Personnel in Handling an Outside Agency Inspection
- Emergency Preparedness Information
- Unsafe Conditions Report
Safe Food Handling Protocols
- Food Handling
- Safe food handling is critical for preventing foodborne illness at campus events, whether you are hosting a student club fundraiser, an academic class demonstration, or an administrative meeting.
Core Safety Principles
- Clean: Wash hands thoroughly with soap and water for at least 20 seconds before handling food, after using the restroom, and after touching raw ingredients. Sanitize all prep surfaces and utensils frequently.
- Separate: Keep raw meats, poultry, and seafood away from ready-to-eat foods, fresh produce, and baked goods to prevent cross-contamination. Use separate cutting boards and serving tongs.
- Cook: Ensure hot foods reach safe internal temperatures using a food thermometer. Keep hot foods hot (above 60°C / 140°F).
- Chill: Never leave perishable items in the "Danger Zone" (between 4°C and 60°C / 40°F and 140°F) for more than 2 hours (or 1 hour if the ambient temperature is above 32°C / 90°F). Promptly refrigerate or ice leftovers.
General Best Practices
- Allergen Awareness: Clearly label common allergens (peanuts, tree nuts, dairy, eggs, soy, wheat, fish, shellfish, sesame) on all buffets, potlucks, and bake sales.
- Sourcing: Prioritize commercially prepared or pre-packaged foods for casual campus gatherings to minimize liability and food safety risks.
What specific type of event are you planning on campus, and will you be serving hot or cold foods?
Contact uhhehso@hawaii.edu for questions
Reporting an Accident or Injury
Important Information
Automated External Defibrillators on Campus
- Information about and Location of Automated External Defibrillators (AED's) on Campus (PDF )
- Health and Safety Directive 2010-2011-001 Fire Code Safety - Keeping Areas Safe, Unobstructed and Clutter Free (PDF ) (8/13/2010)
- Hurricane Season Memo (PDF ) (6/7/2010)
- Workers Compensation Memo (PDF ) (6/7/2010)
- Workers Compensation Information (5/12/2010)
- Fire Codes & Emergency Concerns Memo (PDF ) (9/16/2008)
- General Mold Cleaning Guidelines (PDF )
- Material Safety Data Sheets Guide (PDF )
- Appendix D (Using Respirators When Not Required Under the Standard) (PDF )