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  1. WTNS Radio Healthy Living Updates

    https://coshocton.osu.edu/program-areas/family-and-consumer-sciences/news-and-upcoming-events/wtns-fcs-updates

    12:45 pm or click on recordings below to listen: Communication Lines / Talk Show Episode September 22, ... 2022- Emily Marrison talks with Mike Bechtol about Food Preservation Communication Lines / Talk Show ... Recipes"   (Script) 11/13- Emily was on the Communication Lines Talk Show with Mike Bechtol (no recording ...

  2. 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 ...

  3. 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 ...

  4. Food Safety

    https://coshocton.osu.edu/program-areas/family-and-consumer-sciences/level-2-food-safety-training

    line: Food safety and coronavirus - Sanja Ilic and Tracy Turner, OSU Extension- March 13, 2020 Other ...

  5. 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 ...

  6. 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 ...

  7. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    prepared, with space left on blank lines to fill in product names, dates, etc., for most efficient response. ...

  8. In Plant Validation Update

    https://meatsci.osu.edu/node/111

    data, discussed above.  We have not seen a time-line in either the guidance document or the Fact Sheet.  ...

  9. NACAA Leadership Academy

    https://madison.osu.edu/node/2276

    individual state lines. The perspectives, stories, and experiences of your cohort and the speakers truly are ...

  10. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    security of wells, municipal and internal water supply lines and all storage tanks, such as brine mixing ...

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