Miller says he attributes these mistakes to "human error" and encourages students to bring any mistakes to his attention.

Food Glorious Food

Healthy food requires more than just a low fat and calorie count. Food safety is a constant concern among Harvard Dining Services staff.

HDS uses only USDA Choice meats, cooked medium well to 165 degrees Fahrenheit to prevent dangerous bacteria such as E. coli. The FDA recommends that ground beef reach an internal temperature of 155 degrees Fahrenheit.

E. coli--the bacteria responsible for "hamburger disease"--produces a poison that damages the lining of the intestine. Common symptoms include dehydration, fever and stomach cramps, but severe complications can lead to death.

According to Miller, HDS only buys ground meats from producers in South Boston.

"I won't allow our ground meat to be made anywhere I can't see it," he says. "I sleep better at night."

Grade A poultry--which arrives at dining halls in vacuum sealed bags--is also cooked thoroughly to prevent the growth of bacteria such as Salmonella.

Some students complain, however, that HDS tends to reuse leftover food to excess, noting the potatoes from dinner turn into home fries at breakfast the next morning.

But Director of HDS Ted A. Mayer, says: "If we had roasted potatoes the night before, we would use them for home fries, wouldn't you at home?"

More perishable foods are never reused by dining services, Miller says.

"Anything that has a high protein factor: yogurt, tuna, cheese, hot food, is thrown out after every meal," he says. "In the upper class houses you'll see that they have really little [containers]. That is because we don't want to put too much out there because we dispose of everything."

While students are in and out of the kitchens, dining hall staff is continually checking food quality, Mayer says.

Dining hall staff takes the temperature of food items such as yogurt every 30 minutes.

Special trays are used to keep foods cool and to prevent bacteria growth.