Environmental Public Health helps to ensure that Harvard University dining facilities meet the highest standards when it comes to serving the Harvard community safe and healthy food. The Food Safety program is customized to meet the specific needs of each food service operation, giving schools, departments, and food service providers the tools they need to meet food safety regulations and requirements. Assistance is also provided for any urgent food safety matters on campus.
Associate Director of Environmental Public Health
Senior Environmental Public Health Officer
Mary Katherine Franks
Enviromental Public Health Officer
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).