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  1. Good Agricultural Practices (GAPs), Morrow County

    https://producesafety.osu.edu/events/good-agricultural-practices-gaps-morrow-county

    2014   Morrow County Extension Conference Room, Wilhelm Building 871 W. Marion Rd, Mt Gilead, OH 43338 ...

  2. FDA Listening Session: Answers to Stakeholder Concerns

    https://producesafety.osu.edu/fda-listening-session-answers-stakeholder-concerns

    total food sales and soil amendments required further research. Content below, from Cathy McDermott of ...

  3. 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 ...

  4. 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 ...

  5. FDA & FOOD FACILITIES: To register or not to register?

    https://producesafety.osu.edu/fda-food-facilities-register-or-not-register

    log-in.   If you would rather, a paper version is also available- the 10 page downloadable PDF of the form ...

  6. 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 ...

  7. 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 ...

  8. Test Page

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

    Content ...

  9. 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 ...

  10. 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 ...

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