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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. Test Page

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

    Content ...

  6. 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 ...

  7. 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 ...

  8. Responding to an NR

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

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

  9. 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 ...

  10. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

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