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  1. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

    employees Mary Kay Folk, Lynn Knipe   HACCP Consultants     Hazard Analysis Revisited     Recall Survival ...

  2. Listeria Control For Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/listeria-control

    Heat to Reduce Risk  National Provisioner Lynn Knipe 2007 Microbiological Monitoring and Listeria ...

  3. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    a hazard analysis of a new plan or in a reassessment of an existing plan.  However, months of monitoring ... safe food products.  GMPs provide the operating and environmental conditions that are needed to protect ... directly control a hazard.  Some processors have determined in their hazard analysis that a hazard is not ...

  4. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    planning for a meat processing business may conduct a detailed analysis to determine if an enterprise is ... economically feasible. Entrepreneurs may also use a feasibility analysis to help build their business plan. ... Future processors and others can use the analysis as a model for conducting their own assessment with ...

  5. Hazard Analysis

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/hazard-analysis

    Title Author Hazards & Controls Guide FSIS, L. Knipe, M.K Folk Pathogens Specific to Product Type Lynn Knipe ARS Temperature Guide USDA ARS ARS pH and Water Activity Guide USDA ARS Hazards Expected to be Addressed     ...

  6. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    analysis of where and to which hazards the product may be exposed, c) steps that must be monitored to ... Control and Document safe food processing.   HACCP:  Hazard Analysis and Critical Control Points   HACCP ... Principles of HACCP 1.      Conduct hazard analysis 2.      Identify the critical control points (CCP) ...

  7. Maumee Basin Lake Erie HABS Nutrient Management Options Comparative Analysis

    https://field2faucet.osu.edu/about-us/projects/ohio-dept-higher-education-projects/maumee-nutrient-management-decision-tool

    State researcher is developing a comparative analysis for the Maumee Basin. Timothy Haab, professor and ... department chair for Ohio State’s Department of Agricultural, Environmental, and Development Economics, will ... know about current nutrient reduction efforts and possible solutions,” Haab said. His analysis will ...

  8. HAB Detection, Mapping, and Warning Network: Sandusky Bay

    https://field2faucet.osu.edu/about-us/projects/ohio-dept-higher-education-projects/hab-warning-network-sandusky

    accordingly. By combining water quality sensors with environmental monitoring, this early warning system can be ... environmental sciences, is developing a warning system for water treatment plants that gives them 12-24 hours of ...

  9. HAB Detection, Mapping, and Warning Network: Maumee Bay Area

    https://field2faucet.osu.edu/about-us/projects/ohio-dept-higher-education-projects/hab-warning-network-maumee

    combining water quality sensors with environmental monitoring, this early warning system can be thought of ... water for customers. A team led by Thomas Bridgeman, an associate professor of environmental sciences, ...

  10. Cooked Sausage HACCP Plan Examples

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

    Cassens, 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute ... www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ... spp. Environmental contamination by Listeria spp. Swab table tops, packaging surfaces, workers gloves, ...

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