Environmental Health and Safety


As part of the Risk Management department, Environmental Health and Safety (EHS) provides services to assist the campus community in complying with applicable federal, state and local EHS regulations, College policies and programs, and best practices and guidelines. Our goal is to improve safety, prevent injury, and promote environmental responsibility through the recognition, evaluation and control of potential hazards arising from College activities.

Our services include regulatory compliance assistance, consultation, and safety training for College personnel and students in environmental health and safety programs. General areas of focus include:

  • Fire and life safety
  • Occupational safety
  • Environmental health
  • Emergency management

Please call 801-832-2529 with questions or to request services.

Safety Topics

Flu Season

Fall is the beginning of flu season, and there are some actions you can take to prevent getting the flu and passing it on.

  • If you can, get this season’s flu vaccination. Contact your healthcare provider or Student Health Services with any questions or concerns you may have about the flu vaccine, and make an appointment to receive it early on.
  • Take action to prevent the spread of germs by washing your hands before and after preparing food, after using the restroom, and after blowing your nose/coughing/sneezing. Use proper hand-washing technique, which is to wet your hands, lather them with soap, scrub for 20 seconds, rinse well, and dry hands thoroughly.
  • Stay home if you get the flu. Consult your healthcare provider to learn when you may be contagious. Take flu antiviral medicine if prescribed by your healthcare provider.

Be Aware of Weather

  • Check the weather when getting ready for the day—wear clothing that is appropriate for the weather and carry an umbrella if rain or snow is predicted.
  • Use caution when walking on wet surfaces. Wipe your feet when entering buildings to minimize the amount of water in entrance areas.
  • Avoid traveling during periods of severe weather. Make sure you have an emergency supply kit in the car, and keep your cell phone with you.
  • Remember that space heaters are not allowed in any residence halls—use other means to stay warm indoors, such as layers of clothing and blankets.

Fall days mean fewer hours of daylight and potentially more driving at night. Keep these tips in mind when driving in low-light conditions:

  • Make sure your car is ready for night driving by ensuring that the headlights are functioning and clean.
  • Dim your dashboard.
  • Look away from oncoming bright lights.
  • Keep your windshield clean and free of streaks that might reflect light.
  • Pay attention to weather and road conditions.
  • Slow down to compensate for reduced visibility and stopping time—keep an eye out for pedestrians and small vehicles, such as motorcycles, scooters, and bicycles.

Many of the holiday traditions enjoyed during fall and winter involve making and sharing food. It’s important to make sure that what you’re sharing is safe to eat.

Clean

Wash your hands and cooking and prep surfaces often. 

  • Germs that cause food poisoning can survive in many places around the kitchen.
  • Wash your hands for 20 seconds before, during, and after preparing food.
  • Wash cooking and eating utensils, counters, and cutting boards with hot, soapy water.
  • Rinse fresh fruits and vegetables under cool running water before eating or cooking.

Separate

Don’t cross-contaminate.

  • Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods and make sure they are stored separately from other items in the fridge.
  • Use separate cutting boards for raw meat, poultry, and seafood, or clean cutting boards thoroughly before switching from one to the other.

Cook

Cook foods to a safe temperature.

  • Use a food thermometer to check for the proper internal temperature—looking at color and texture isn’t as reliable.
  • Use this chart to understand internal temperatures and rest times for different kinds of food.

Chill

Refrigerate food promptly.

  • Keep your refrigerator below 40 degrees Fahrenheit and throw food away when it’s no longer safe to eat.
  • Refrigerate perishable foods within two hours.
  • Thaw frozen foods safely in the refrigerator, sink, or in cool water.

Reporting

To view information on crime reporting and personal safety, please visit Campus Patrol.

Annual Security and Fire Safety Reports