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  1. SSOP Models

    https://meatsci.osu.edu/node/116

    if necessary, more often.       3. Established procedures for insect and rodent control include: ... employee hygiene practices, sanitary product handling procedures, pest and rodent control and midshift ...

  2. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    controlled through an establishment’s food safety systems (i.e., HACCP plans, SSOPs, or other prerequisite ... you are adding an allergenic ingredient, you would need to address how you are controlling a potential ...

  3. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    identified and eliminated; 2. The CCP will be under control after the corrective action is taken; 3. Measures ... control after the corrective action is taken; 3. Measures to prevent recurrence are established, and 4. No ...

  4. Recall Survival Guide

    https://meatsci.osu.edu/node/81

    action. Accurately explain risks to public. Damage control: Protecting brand and company image. I've ... Center for Disease Control (CDC) can get involved, if they find a link between your product and sick or ...

  5. Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products

    https://meatsci.osu.edu/node/132

    identified with and without the use of added humidity, as many smaller processors are not able to control the ...

  6. Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products

    https://meatsci.osu.edu/node/133

    identified with and without the use of added humidity, as many smaller processors are not able to control the ...

  7. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    and candid. The company will take control of the message, by minimizing references to outside, ...

  8. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    prevent or control “roll back,” which is the churning of meat between the auger and the barrel of the ...

  9. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    advantage is the uniform weight and shape of sliced S/F products. This allows for better control of portion ...

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