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  1. August 2016

    https://cfaesfinance.osu.edu/newsletter/business-office-update/august-2016

    number in a specifically designated spot OR they can add it to the address line. This will expedite ...

  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. Conflict of Interest

    https://cfaesfinance.osu.edu/node/91

    Conflict of Interest Form A Conflict of Interest Form is an on-line form that is completed by ... of Interest Form Information needed What it is and what goes on the line? University Title Your ...

  4. 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 ...

  5. 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. ...

  6. Authorization to Seek Off Campus Funding (ePA-005)

    https://cfaesfinance.osu.edu/node/90

    form (ePA-005) is an on-line OSU Research Foundation form that should be completed and submitted by the ...

  7. 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. ...

  8. 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 ...

  9. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

    food handling, but for plant and process line design. Adhering to these recommendations can ... linear/spiral ovens and freezers and also in line fryers. The use of collected profile temperature to optimize ... common to all continuous thermal processing lines.  In summary we will discuss how those variables ...

  10. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    A HACCP overview for line employees By: Mary Kay Folk, MS and Lynn Knipe, Ph.D.     HACCP:   Plan, ... frequently due to circumstances such as a new product line, new equipment, unforeseen hazards, or repeated ...

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