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  1. 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 ...

  2. 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 ...

  3. Farm Science Review

    https://union.osu.edu/events/farm-science-review-1

    days to peruse 4,000 product lines from 600 commercial exhibitors and learn the latest in agricultural ...

  4. Farm Science Review

    https://union.osu.edu/events/farm-science-review-0

    days to peruse 4,000 product lines from 600 commercial exhibitors and learn the latest in agricultural ...

  5. Farm Science Review

    https://union.osu.edu/events/farm-science-review

    days to peruse 4,000 product lines from 600 commercial exhibitors and learn the latest in agricultural ...

  6. 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 ...

  7. 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. ...

  8. 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. ...

  9. Record Volunteer Hours

    https://union.osu.edu/program-areas/master-gardener-volunteers/record-volunteer-hours

    Buckeye Yard & Garden Line, Veg-Net, Ohio Fruit News.  15 minutes of educational time will be met by ...

  10. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    aprons, etc., that make contact with exposed cooked product. Two tests, per line per month Smoke-house ...

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