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  1. Northwest Ohio Corn-Soybean Day

    https://agcrops.osu.edu/events/northwest-ohio-corn-soybean-day

    recertification (see below) Ohio Fertilizer 1hr Category 15 (Private & Comm.) Ohio Private (P) 3 hrs: CORE, 1, ... 2, 6 Ohio Commercial (C) 2.5 hrs: CORE, 2a, 2c, 10c Michigan Credits 4 hrs. applied for CCA Credits ... 4.5 hrs: CM, IPM, NM, SW   AGENDA 8:30 Registration & visit exhibitors (Coffee & juice ...

  2. Last Week to Register for NW Ohio Corn-Soybean Day in Archbold on January 18

    https://agcrops.osu.edu/newsletter/corn-newsletter/2019-01/last-week-register-nw-ohio-corn-soybean-day-archbold-january-18

    fertilizer applicators are offered throughout the day: Private Pesticide Applicator Re-certification:  3hrs ... in categories Core, 1, 2, and 6. Commercial Pesticide Applicator Re-certification: 2.5hrs in ...

  3. Northwest Ohio Corn & Soybean Day to be held in Archbold – January 19th

    https://agcrops.osu.edu/newsletter/corn-newsletter/2017-40/northwest-ohio-corn-soybean-day-be-held-archbold-%E2%80%93-january-19th

    2, and 6. Commercial Pesticide Applicator Re-certification: 3 hrs in categories Core, 2A, 2C, 10C ...

  4. Corn/Soybean Day- Archbold

    https://agcrops.osu.edu/events/cornsoybean-day-archbold

    PAT (OH & MI) credits:  1.5 hrs Category 1 only Commercial PAT credits: 1.0 hr Category 2A,.5 hr ...

  5. 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 ...

  6. Northwest Ohio Corn-Soybean Day set for January 22

    https://agcrops.osu.edu/newsletter/corn-newsletter/northwest-ohio-corn-soybean-day-set-january-22

    available (3 hrs) and 4 hrs of Certified Crop Advisor CEUs. Registration for this event is $35 is postmarked ...

  7. Fulton Soybean College, February 17, 2015

    https://agcrops.osu.edu/newsletter/corn-newsletter/2015-02/fulton-soybean-college-february-17-2015

    Growth & Development Guide 2015 Weed Control Guide Private PAT credits (3.5):  3 hrs. Cat. 1 (grain), ... ½ hr. Cat. 2 (forages)                                        Commercial Credits (3.5):  2 ½ hrs. 2A (ag ...

  8. 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 ...

  9. Wet Weather and Late-Season Fungicides

    https://agcrops.osu.edu/newsletter/corn-newsletter/2015-22/wet-weather-and-late-season-fungicides

    inches Number of locations with standing water for at least 24 hrs. 0 2   The sites responsive to ...

  10. 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 ...

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