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  1. 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 ...

  2. 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.  ...

  3. 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 ...

  4. 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. ...

  5. 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 ...

  6. 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 ...

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