Site

Search results

  1. Calendar Year Purchase Order Renewals Due 11/28/2014 (For Extension)

    https://cfaesfinance.osu.edu/newsletters/calendar-year-purchase-order-renewals-due-11282014-extension

    For Extension County Units Soon each office should receive a list of their CY2014 Purchase Orders. ... This list is intended as a reminder to help you renew your 2014 purchase orders. Each PO will require ...

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 Note: rates may be out of date for December of 2014, but contact information should be correct.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

  3. 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 ...

  4. Instructional and Programmatic Tools

    https://cfaesfinance.osu.edu/training/grants-contracts/instructional-tools

    Instructional Tools Tool Format Description Finances and Processes of Grants and Contracts pdf ... Contracts pdf Describes the different types of contracts, who invoices for those contracts and where the ... money is deposited Office of Sponsored Programs- Who to call  pdf List of contacts for grants and ...

  5. February 2016

    https://cfaesfinance.osu.edu/newsletter/business-office-update/february-2016

    PDF:  Business Office Update February 2016 Posted  CFAES Finance Training Offered For All ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  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. Contract Budget Development

    https://cfaesfinance.osu.edu/training/grants-contracts/budget-development

    Budget Development for a Project Contents Salaries for Project Personnel Using a Budget Template ...

Pages