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  1. Hydroponic GAPs Training

    https://producesafety.osu.edu/events/hydroponic-gaps-training

    production systems. GAPs trainings provide growers with the knowledge and tools needed to implement best ...

  2. Meat Processing Business Tool Kit

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

    reviewing the region’s livestock production, current meat processing capacity, and the various models for ... processing capacity and livestock production. Check the user information guide in each resource to see how ... business be managed? How will the business market its products or services? What is the business’s ...

  3. HACCP

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

        Planning to go Exempt? Read this first! Mary Kay Folk   Addressing Allergens in Your Meat Products     Use ... Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature Regulations and Guidelines Lynn ... Knipe   Lot Identification of the Products that you Produce Lynn Knipe   Emergency Management Plan ...

  4. Processing Resources

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/programs/processing/courses/resources

    Challenges Lynn Knipe   Sectioned and Formed Meat Products Lynn Knipe Freezing Storage Conditions Can Impact ... Meat Products Lynn Knipe   Phosphates as Meat Emulsion Stabilizers Lynn Knipe   Use of Phosphates in ... Sausage Lynn Knipe   Use of Phosphates in Meat Products Lynn Knipe Pork Quality Further Processing of Meat ...

  5. Food Safety Courses

    https://meatsci.osu.edu/programs/food-safety/courses

    knipe.1@osu.edu, for more information. Thermal Processing of Ready to Eat Meat Products Short Course Three-day ... of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, ...

  6. Courses

    https://meatsci.osu.edu/programs/processing/courses

    cooking of sausage and whole muscle meat products. Being developed.  If interested, please contact Lynn ... hands-on course that will focus on specialty products, such as taco meat, pizza toppings, meat-based soups, ... shredded barbeque products, batter and breaded products, cooked patties, etc., presented by industry ...

  7. Produce Safety Training Programs

    https://producesafety.osu.edu/good-agricultural-practices/training-programs

    to reduce fresh produce safety hazards and ensure that their product is safe. Basic GAPs trainings ...

  8. GAPs Audit Process

    https://producesafety.osu.edu/good-agricultural-practices/gaps-audit-process

    production and handling practices and different crop types.  Members of a group share a farm food safety ...

  9. Buying From a Local Meat Processor and Why it Matters

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/buying-local-meat-processor-and-why-it-matters

    stores to provide all the products American consumers demand, plus some However, in recent days, the ... processor plays a critical role in not just supplying meat products to American consumers, but also helping ... processed products (ham, sausage, bacon, etc.) from your local processors to provide local products in their ...

  10. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    to meat processors that is hopefully helpful in producing safe and high quality meat products. We ... (non-technical publications) on nutritional value of meat, alternative meat products, meat consumption, etc. You ... of Ready-to-Eat Meat Products October 19-20: Introduction to Process Control for Meat & Poultry ...

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