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  1. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    starts within 90 minutes post-cook 120 ° F to 80 ° F in 1 hr. (updated 5/99) 80 to 55 ° F in 5 hrs ... . (total of 6 hrs.) 40 ° F before packing for shipment          Rapid Chill                            130 ... ° F to 80 ° F in 1.5 hrs.                                                 80 ° F to 40 ° F in 5 hrs. (6 ...

  2. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    to pH 5.3 in 12 hrs. and cooking to 158 º F.   Refer to CCP-1 below Store fresh meat B 2- pathogen ... º F while thawing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158 º F. Refer to CCP-1 below ... Maintain raw meat temperature at 45 º F or below during weighing, plus fermenting to pH 5.3 in 12 hrs. and ...

  3. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    between internal product temperatures of 80 º F and 40 º F. Chill from 130 º F to 80 º F in 1.5 hrs ... guidelines of AppendixB: 130 º F to 80 º F in 1.5 hrs, 80 º F to 40 º F in 5 hrs. Cooked product time and ...

  4. Courses by Department

    https://mphm.osu.edu/courses

    a maximum of 6 cr hrs or 6 completions. This course is graded S/U. Autumn, Spring, Summer N/A Elective ... delivering extension educational programs and materials. Repeatable to a maximum of 5 cr hrs. This course is ...

  5. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    temperatures of 80 º F and 40 º F. Chill from 130 º F to 80 º F in 1.5 hrs.   CCP-2   Receive packaging ... guidelines of AppendixB: 130 º F to 80 º F in 1.5 hrs, 80 º F to 40 º F in 5 hrs. Cooked product time and ...