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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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.  ...

  5. 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 ...

  6. 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. ...

  7. Constutition

    https://union.osu.edu/program-areas/master-gardener-volunteers/constutition

    Include funds in The Ohio State University Foundation account (311057) as a line entry in monthly and ...

  8. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

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

  9. Chow Line

    https://cfaes.osu.edu/news/releases/chow-line

    ...

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