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  1. Preparing for That Outside of the Box Emergency, Are You Ready?

    https://agsafety.osu.edu/newsletter/ag-safety-stat/december-2016/emergency-management/preparing-outside-box-emergency-are-you

    https://www.ready.gov/sites/default/files/documents/files/EmergencyResponsePlan.pdf.   OSHA has a section of their website devoted to Evacuation Plans and Procedures eTool, at ...

  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. Pre-2015 Archive

    https://agsafety.osu.edu/resources/ag-stat-newsletter/pre2015

    October November December   2014 January February March April/May     June July August September ...

  5. 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 ...

  6. Announcing a New On-line Resource for Farm Safety & Health

    https://agsafety.osu.edu/announcing-new-line-resource-farm-safety-health

    the Farm Safety and Health content include Linda Fetzer, Dennis Murphy, and Aaron Yoder of ...

  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. 2014 Ohio Safety Congress & Expo

    https://agsafety.osu.edu/events/2014-ohio-safety-congress-expo

    http://s1.goeshow.com/obwc/safety/2014/schedule.cfm THURSDAY- Attend Emergency Action Plans for Ag Businesses and Direct Marketing Operations Direct ...

  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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