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  1. PEACE AND QUIET- NOT ALWAYS POSSIBLE ON THE FARM

    https://agsafety.osu.edu/peace-and-quiet-not-always-possible-farm

    http://ohioline.osu.edu/aex-fact/pdf/AEX_590_08.pdf ...

  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 Note: rates may be out of date for December of 2014, but contact information should be correct.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. National Farm Safety & Health Week

    https://agsafety.osu.edu/events/national-farm-safety-health-week

    National Farm Safety and Health Week is September 21 – 27, 2014. This year’s theme is “Safety ...

  5. 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 ...

  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. 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 ...

  9. 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 ...

  10. SEEKING LOCATIONS to PRESENT “OSHA and AG WORKSHOPS” in Summer/Autumn 2014

    https://agsafety.osu.edu/seeking-locations-present-%E2%80%9Cosha-and-ag-workshops%E2%80%9D-summerautumn-2014

    The OSU Ag Safety Program has developed an “OSHA and AG” educational program to address the safety and health topics commonly found in the agricultural industry. The 1-day workshop will be offered in 5-9 locations around the state in response to the growi ...

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