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  1. March Link Newsletter Opening Message from 4-H Educator Doug Foxx

    https://wayne.osu.edu/news/march-link-newsletter-message-4-h-educator-doug-foxx

    View a PDF of the full March Link Newsletter Dear 4-H members, parents, and advisors / volunteers, ...

  2. 2015 GAPs Classes & NEW Agricultural Water Quality Workshop

    https://producesafety.osu.edu/2015-gaps-classes-new-agricultural-water-quality-workshop

    year’s program is very similar to the 2014 program,” said Lindsey Hoover, the program’s coordinator. The ...

  3. Growers: Voice Your Concerns

    https://producesafety.osu.edu/growers-voice-your-concerns

    includes "Fact Sheets on subparts of the proposed rule." The PDF files of the fact sheets are ...

  4. Test Page

    https://producesafety.osu.edu/about-us/test-page

    Content ...

  5. Vice President's Summit: Conversations on the Future of Extension

    https://wayne.osu.edu/events/vice-presidents-summit-conversations-future-extension

    of Ohio’s celebration in 2014 will be a year-long process focused on our future. The primary work ...

  6. OSUE Annual Conference- December 9-11

    https://wayne.osu.edu/news/osue-annual-conference-december-9-11

    Save the date for the 2014 OSU Extension Annual Conference. This three-day conference provides an ...

  7. Tomato Disease Workshop

    https://producesafety.osu.edu/events/tomato-disease-workshop

    Instructions Register Online Register by Fax or Mail—download the PDF registration form Fax: +1.651.454.0766 ...

  8. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  9. Responding to an NR

    https://meatsci.osu.edu/node/110

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  10. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

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