The New York State Integrated Food Safety Center of Excellence (NY CoE) is a collaboration between the New York State Department of Health and Cornell University.

Operating from the premise that no one organization has a monopoly on best practices, ideas, or strategies, the NY CoE  aims to engage jurisdictions in the northeast and mid-Atlantic to establish and facilitate a sustainable “Food Safety Learning Collaborative” (LC) to achieve shared food safety goals.  Through collaboratively generating consensus-building around the products that are most needed within the region, the NY CoE hopes to support and enhance the outbreak investigative capacities of epidemiologists, testing laboratories and environmental health services in our regional states.

Main activities of the CoE

A six-petaled flower with text describing areas of action


Strengthen and standardize surveillance and outbreak investigations


Analyze and improve timeliness, completeness and effectiveness of responses


Train public health staff in competency-based training of surveillance and investigation techniques


Educate next generation of epidemiology, environmental health, and laboratory future food safety leaders


Improve capacity of information systems

Evaluate & communicate

Evaluate and communicate best practices

Teaching Activities

The NY CoE and its staff participate in a number of teaching activities, including in the MPH and Food Science programs at Cornell. For example, CoE staff have developed and led VTPEH 6123-Food Systems Approaches to Food Safety.

Northeast/Mid-Atlantic States covered in this region include:

Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York (including New York City), Pennsylvania, Rhode Island, Vermont, Washington, D.C., and West Virginia