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  1. OSU Introductory HACCP for Meat and Poultry Processors

    https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors

    information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...

  2. Smith-Lever Act Centennial Celebration

    https://hamilton.osu.edu/news/smith-lever-act-centennial-celebration

    Extension System, will be celebrated in 2014. Activities this year will highlight our past and focus on the ... activities during 2014. More information is available at www.go.osu.edu/OSUEcentennial. ...

  3. Farm to School Workshop November 10th

    https://hamilton.osu.edu/news/farm-school-workshop-november-10th

    Staubach.9@osu.edu [1] (USDA, 2014) [2] (Alisha Coleman-Jensen, 2016) [3] (United States Census Bureau, 2015) [4] ...

  4. Ohio Meat Industry History

    https://meatsci.osu.edu/history/ohio-meat-industry

    knipe.1@osu.edu Name Location Source Link Cooper Farms Northwest, Ohio Presidential Turkey 2014 web page David ...

  5. What is Adult EFNEP?

    https://hamilton.osu.edu/program-areas/efnep/what-adult-efnep-0

    sugars, and salt Identifying the suger content of soft drinks and sweetened beverages Reducing fat from ...

  6. 4-H Agri-Science in the City is Getting Students to Think About the Global Food System

    https://hamilton.osu.edu/news/4-h-agri-science-city-getting-students-think-about-global-food-system

    kinds of food are provided to people in the African countries. The students have studied sugar content ...

  7. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    www.fsis.usda.gov/PDF/Food_Security_Checklist_Worksheet.pdf   Please call me for a copy of this check list, if you do not have Internet access.  This ... www.fsis.usda.gov/PDF/Food_Security_Plan_Worksheet.pdf.  Once the plan has been developed, responsibilities for carrying out plan need to be defined and ... www.fsis.usda.gov/PDF/Model_FoodSec_Plan_Processing.pdf    The FSIS verification procedures, in the event of heightened Threat Condition Level, are ...

  8. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    in pH (approximately 0.6 unit maximum) appears to increase water-holding capacity and protein ...

  9. Ohio State Meat Science History

    https://meatsci.osu.edu/history/ohio-meat-science

    Teaching at Ohio State University". Link here (pdf) P. G. Althouse Endowment Fund for the OSU Meat ...

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

    https://hamilton.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 ...

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