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  1. 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 ...

  2. 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 ...

  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. Advisors, Officers & Volunteer Club Resources

    https://scioto.osu.edu/program-areas/4-h-youth-development/advisors-officers-volunteer-club-resources

    choices? Ohio 4-H Club Advisors Handbook 4-H Coaches On-Line Playbook to A Winning 4-H Season Club ...

  5. 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 ...

  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. 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.  ...

  8. 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 ...

  9. 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 ...

  10. Across County Lines Applications Due

    https://scioto.osu.edu/events/across-county-lines-applications-due-0

    Applications due to the OSU Scioto County Extension Office by 4:30pm. ...

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