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  1. 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 ...

  2. 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. ...

  3. About the new Office of University Compliance and Integrity

    https://cfaes.osu.edu/faculty-staff-resources/cfaes-monthly/archives/december-2013/about-the-new-office-university

    provides an anonymous reporting line that is available to anyone in the university community. To learn more ...

  4. CFAES forms LGBTQQI group

    https://cfaes.osu.edu/faculty-staff-resources/cfaes-monthly/archives/cfaes-forms-lgbtqqi-group

    FAESLGBTAlliance@lists.service.ohio-state.edu. Please put “subscribe” in the subject line. The listserve will be used to share information on ...

  5. 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. ...

  6. 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 ...

  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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