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HACCP
https://meatsci.osu.edu/programs/food-safety/resources/haccp
Year Title Author 2020 On-Line HACCP Resources Lynn Knipe Responding to an NR Lynn Knipe In ... You Knipe 2000 HACCP Plan Implementation and Record Management Video Knipe HACCP Overview for line ...
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Courses
https://meatsci.osu.edu/programs/processing/courses
Knipe at Knipe.1@osu.edu. On-Line Meat Processing Courses Two on-line courses that focus on ...
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Introductory HACCP Training
https://meatsci.osu.edu/events/introductory-haccp-training-0
Click here for HACCP Training brochure. Click here for preliminary agenda. Click here for on-line ...
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OSU Introductory HACCP for Meat and Poultry Processors
https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors
Columbus, OH 43210. Click here for brochure. Click here for on-line registration Click here for lodging ...
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OSU Thermal Processing of Ready-to-Eat Meat Products Short Course
https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products
here for course brochure. Click here to register on-line. Course will be held at the Nationwide and ...
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Ohio Farm Packing Company- Production Manager
https://meatsci.osu.edu/node/142
Manager. Responsible for daily operation of the harvest line. Duties include: managing production processes ...
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Meat and Poultry Product Labeling Short Course
https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course
importantly, Lamar is an OSU alumni. Click here for brochure. Click here for on-line registration Course ...
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Gamma Sigma Delta's International Award of Merit
https://meatsci.osu.edu/node/149
an unbiased source, Lynn is developing on-line courses on sausage and whole muscle processing. Dr. ...
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Tank's Meats Inc. is continually growing after 102 years of service
https://meatsci.osu.edu/node/99
processing of beef, pork, lambs and goats, to a full line of fresh cut beef and pork in their cases. They ... also have a full line of lunchmeats and sausages, and ham and bacon that are all made at Tank's. ...
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What You Need to Know About Animal Processing on the Farm in Ohio
recommended to lead this practice. Someone who is very experienced, skilled in this line of work, and fully ... examine the carcass to ensure that the meat is safe for consumption. An on-line document that offers some ... 40°F. Keep in mind that bacteria associated with this line of work can replicate/grow best between 40°F ...