Site

Search results

  1. Make Plans for Your Vegetable Garden Now

    https://fairfield.osu.edu/news/make-plans-your-vegetable-garden-now

    control, see the 2015 Midwest Vegetable Production Guide (PDF format) To review the Ohio State University ...

  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. 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 ...

  4. Avian Influenza: What’s it mean for Fairfield County Poultry Growers and Exhibitors?

    https://fairfield.osu.edu/news/avian-influenza-what%E2%80%99s-it-mean-fairfield-county-poultry-growers-and-exhibitors

    “hobby” flock near Ft. Wayne, Indiana. Previously, since December 2014 USDA had confirmed 122 cases of ...

  5. EQIP signup period is ongoing

    https://fairfield.osu.edu/news/eqip-signup-period-ongoing

    recently withdrew the Nov. 15, 2014, signup deadline from its website. Farmers are welcome to submit ...

  6. Horse Advisors Open Show

    https://fairfield.osu.edu/events/horse-advisors-open-show

    a word document or pdf.  Here is a quick peek of the showbill.  Please see the links above for the ...

  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 ...

Pages