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  1. Business Purpose Helpful Hints

    https://cfaesfinance.osu.edu/service-center-resource-guides/business-purpose-helpful-hints

    Line Memo ” and/or “ Business Reason ” fields Who Person/department responsible for expense. What ... Travel for PCard and Personal Reimbursement Workday “ Header Memo ” and/or “ Expense Line Memo ” and/or ...

  2. 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. ...

  3. West Ohio Agronomy Day

    https://miami.osu.edu/events/west-ohio-agronomy-day

    Start to Finish.”  This year’s line-up will also see Dr. Bob Nielson from Purdue University talking ...

  4. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    recommended to lead this practice. Someone who is very experienced, skilled in this line of work, and fully ... examine the carcass to ensure that the meat is safe for consumption.  An on-line document that offers some ... 40°F. Keep in mind that bacteria associated with this line of work can replicate/grow best between 40°F ...

  5. Family and Consumer Sciences

    https://hardin.osu.edu/program-areas/family-and-consumer-sciences

    Department.  On-line Live Healthy, Live Well Challenges are offered so residents can have access to practical ...

  6. 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 ...

  7. How To Join 4-H

    https://miami.osu.edu/program-areas/4-h-youth-development/how-join-4-h

    county being requested.  Click here for further information regarding 4-H Membership Across County Lines.   ...

  8. 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 ...

  9. 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 ...

  10. 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. ...

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