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  1. FSPCA- Preventive Controls for Human Food Training (online)

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-online

    ensure safe manufacturing/processing, packing and holding of food products for human consumption in the ... product development in the food industry as well as in extension, research and teaching. He holds the ...

  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. Dairy Pasteurization Workshop (online)

    https://foodindustries.osu.edu/events/dairy-pasteurization-workshop-online

    requirements per the PMO as it relates to the Time, Temperature and Pressure relationships of dairy product ... understanding of an HTST system Production Supervisors and Pasteurizer Operators  Quality Assurance and Food ... Controls (STLR) Pressure Differential Controller Product Flow Mandated Valves in an accepted HTST System ...

  4. Introduction to Food Components

    https://foodindustries.osu.edu/components

    Vegetables and Fruit Proteins Meat, Poultry, Fish and Dry Beans Eggs and Egg Products Milk and Milk Products ... Fat and Oil Products Food Emulsions and Foams Sugars, Sweeteners and Confections Baked Products This ...

  5. Food Science Essentials

    https://foodindustries.osu.edu/essentials

    Eggs and Egg Products Milk and Milk Products Fat and Oil Products Food Emulsions and Foams Sugars, ... Sweeteners and Confections Baked Products Food Manufacturing Food Preservation Food Fermentation Food ...

  6. 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 ...

  7. 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 ...

  8. Services

    https://foodindustries.osu.edu/services

    Plant The FIC has two distinct pilot plants that are available for new product development and research. ... permits rearrangement to desired product flow patterns. As a result, the pilot plants can be utilized one ... feet of food processing facilities and lab space to help you develop your product ideas. Our expert ...

  9. 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, ...

  10. 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 ...

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