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  1. MXC State Camp Counselor Workshop

    https://scioto.osu.edu/events/mxc-state-camp-counselor-workshop

    Line, Circle, Mixer Games- Icebrakers, Games with no supplies And much, much more!!! To learn more about ...

  2. Women in Agriculture Conference

    https://scioto.osu.edu/events/women-agriculture-conference

    Interested individuals can register for the conference on-line at www.regonline.com/womeninageast.  Cost of ...

  3. Grazing School

    https://ross.osu.edu/program-areas/agriculture-and-natural-resources/state-topic-news/grazing-school

    Find recent "Grazing School" presentations on-line here! The "Pastures for ...

  4. State Topic News

    https://ross.osu.edu/program-areas/agriculture-and-natural-resources/state-topic-news

    "Grazing school" presentations on-line here! The "Pastures for Profit" grazing school is ...

  5. Farm Science Review to be held September 16-18

    https://scioto.osu.edu/news/farm-science-review-be-held-september-16-18

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

  6. 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. ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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.  ...

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