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  1. Master Gardener Scholarship

    https://union.osu.edu/program-areas/master-gardener-volunteers/master-gardener-scholarship

    emailing audrey.kise@gmail.com with the subject line: MG Scholarship Checklist:   Please include all the ...

  2. Need to a Project Book?

    https://union.osu.edu/program-areas/4-h-youth-development/need-project-book

    purchase a project book on-line.  See the message below: Now you can order directly from  ...

  3. 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 ... Record Management Video Knipe   HACCP Overview for line employees Mary Kay Folk, Lynn Knipe   HACCP ...

  4. Forms and Applications

    https://union.osu.edu/program-areas/4-h-youth-development/forms-and-applications

    Across County Lines  (pdf Fillable Form Format) Late Waiver Membership Form  (pdf Format) Permission to ...

  5. 3.5 Acre Research Lake

    https://chadwickarboretum.osu.edu/our-gardens/arboretum-north/research-lake

    3.5-acre lake stocked with fish and surrounded by fauna and flora of Ohio. The lake bed lining was ...

  6. Education/Research

    https://chadwickarboretum.osu.edu/research-and-education

    and youth. Buckeye Yard and Garden Line (BYGL) – provides timely information about Ohio growing ...

  7. Courses

    https://meatsci.osu.edu/programs/processing/courses

    On-Line Meat Processing Courses Two on-line courses that focus on ingredients, processing methods, and ...

  8. Union County Fair Entry Deadline

    https://union.osu.edu/events/union-county-fair-entry-deadline-0

    All entries must be entered on-line by June 23 ...

  9. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    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 ...

  10. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    sent to fulfil the duties; even inspectors that have been promoted from day-to-day line inspection are ...

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