Pest Control

Communicable Disease
Drinking Water Quality
Food Safety
Pest Control
Swimming Pool Safety

Pest Control

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EH&S oversees preventing and eliminating pests on campus to help enhance Harvard's living and working conditions. We strive to make sure we address requests quickly through our licensed vendors.

Resources

Bat Incidents Flowchart
Bed Bug Guidance for Harvard University Housing Residents Flowchart
Bed Bug Guidance for Students in Residence Flowchart
Bed Bug Incident Reporting & Response Plan for House Masters & Managers Flowchart
Bed Bug Room Treatment
Bee & Wasp Incidents: Emergency Protocols Flowchart
Bee Apiary Information and Registration
Construction Integrated Pest Management (IPM) Standard 015716
Coyotes: Coexistence and Risk Management
EPA - Managing Head Lice in Schools Webinar by Dr. Rich Pollack (EH&S)
EPA - Pests of Public Health Importance and the Role of Integrated Pest Management in Schools Webinar by Dr. Rich Pollack (EH&S)
General Pest Incident Guidance Flowchart
Harvard Qualified Pest Management Vendors
Head Lice & Lousy Information by Dr. Rich Pollack (EH&S)
Head Lice Advice for Childcare Flowchart
Integrated Pest Management (IPM) Standard: Museums/Libraries & Conservation/Preservation Facilities
Mice Frequently Asked Questions
Mosquito Free Construction Sites Poster
Mosquito Prevention Poster
Mosquitoes and Mosquito-Borne Risks
Pest Control Program Overview
Raccoons: Coexistence and Risk Management
Rodent Cleaning Up Protocol Flowchart
Ticks Protocol Flowchart
Wildlife Incidents: Emergency Protocols Flowchart
Zika/Mosquitoes Seminar by Dr. Rich Pollack (EH&S)

Department Contact

Richard Pollack
617-447-0763
richard_pollack@harvard.edu

Marykate Franks
857-325-0572
mary_franks@harvard.edu

Did You Know?

Even eggs purchased from approved sources can contain harmful bacteria that can lead to foodborne illness. Pasteurized eggs and egg products have been treated to destroy salmonella and other disease causing microorganisms.

Consider using pasteurized eggs or egg products in dishes that will not be fully cooked (e.g. over-easy eggs, soufflés, Hollandaise sauce).