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  1. ACEL to Sponsor EXTENSION Africa Conference

    https://acel.osu.edu/news/acel-sponsor-extension-africa-conference

    conference October 20th and 21st, 2014 on Agricultural Extension and Food Security in Africa.   The ...

  2. Gist Chair Research Team

    https://acel.osu.edu/faculty-research-teams/gist-chair-research-team

    K.L. (2014)  Leading Change.  Presentation at the National Food Systems Leadership Institute, February ... 12, 2014, held at The Ohio State University.  [Invited presentation] Smith, K.L. (2013)  Leading ... J., Cochran, G. R., Argabright, K.J. (2014). Evaluation of the Leadership Institute: A program to build ...

  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. EXTENSION Africa Conference

    https://acel.osu.edu/about-us/events/extension-africa-conference

    Extension Africa Conference, an international conference October 20th and 21st, 2014 on Agricultural ...

  6. Visit Day Poster

    https://acel.osu.edu/node/319

    /sites/acel/files/imce/images/QR%20Visit%20Days%20Poster%20%28Classrooms%29_0.pdf ...

  7. Teaching and Learning

    https://acel.osu.edu/faculty-research-teams/teaching-and-learning-sprig

    opportunities for innovation such as new methods of teaching and content delivery. Results of scholarly teaching ... Agenda: Agricultural Education and Communication, 2007-2010 (Osborne, n.d.).  The 2010 – 2014 Strategic ...

  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. 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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