Food Safety

Food Safety

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.

Documents

Department Contact

Valerie Nelson
Associate Director of Environmental Public Health
617.495.2102


Cynthia Parenteau
Senior Environmental Public Health Officer
617.496.3441

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).