CFAES Give Today
Ohio State ATI

CFAES Wooster

CFAES

Site

Search results

  1. Cottage Foods & Home Bakeries Resources

    https://foodsafety.osu.edu/cottage-foods-home-bakeries

    production operations, such as what foods are permitted to be manufactured for sale or distribution by ... a cottage food production operation, and where cottage food production operations may sell their food ... products, all according to Chapter 3715 of the Ohio Revised Code. External resources on Cottage Food ...

  2. Growers  

    https://foodsafety.osu.edu/growers%C2%A0%C2%A0

    produce safety hazards and ensure that their product is safe. The  OSU Fruit and Vegetable Safety Team ... using hydroponics (GAPs Training for Hydroponic Production Systems).  More Info:  ... hazards in hydroponic vegetable and fruit production systems.   More Info:  https://cfaesosu.catalog.instructure.com/courses/good-agricultural-practices-for-hydroponic-production-systems ...

  3. Multistate Outbreak of Hepatitis A Virus Infections Linked to Frozen Organic Strawberries

    https://foodsafety.osu.edu/news/multistate-outbreak-hepatitis-virus-infections-linked-frozen-organic-strawberries

    Department of Health (DOH)  Residents are urged to check their freezers for these recalled products and ... dispose of them or return them to the stores where they were purchased.  Do not eat these products ...

  4. Consumer Awareness

    https://foodsafety.osu.edu/consumer-resources/additional-resources/consumer-awareness

    produce before preparation, but do not wash raw meat, poultry, or fish products. Clean and disinfect work ... perishable food within 2 hours of shopping or serving. Keep a thermometer in the refrigerator. Temperature ...

  5. CONTACT's Clarify The Confusing: Cross-contamination

    https://foodsafety.osu.edu/news/contacts-clarify-confusing-cross-contamination

    line, or even by a worker's hands. Anywhere from production to distribution to household ... processing line can result in several contaminated batches of the final product. For this reason, outbreaks ... sources of cross-contamination within a supply chain (the system used for the production of a product from ...

  6. Proposal to Make Salmonella an Adulterant in Breaded Stuffed Raw Chicken

    https://foodsafety.osu.edu/news/proposal-make-salmonella-adulterant-breaded-stuffed-raw-chicken

    products when they exceed a very low level of  Salmonella  contamination. This announcement is ... linked to poultry products, released in October 2022.  The Centers for Disease Control and Prevention ... $4.1 billion annually and the cost for the loss of productivity to the economy is $88 million. These ...

  7. Food Safety Graduate Courses

    https://foodsafety.osu.edu/continuing-education/osu-graduate-courses

    Animal Science Course Number Course Name Unit(s) Description ANIMSCI 5410 Food Animal Production and ... Processing Industry Tour 2.0 Includes travel to food animal production and processing facilities for students ... to gain first hand knowledge in commercial food animal production and processing. Prereq: 3110 or ...

  8. Multi-State Flour Outbreak

    https://foodsafety.osu.edu/news/multi-state-flour-outbreak

    agricultural product. Although flour doesn’t look like a raw food, most flour is actually raw because it ...

  9. Federal Agencies Collaborate to Provide Guidance for Third-Party Food Delivery Services

    https://foodsafety.osu.edu/news/federal-agencies-collaborate-provide-guidance-third-party-food-delivery-services

    and suggestion for return of compromised and abused products.  The release of these recommendations ...

  10. Publication: Antimicrobial Activity of Novel Lactococcus lactis Strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT and Klebsiella pneumoniae in Raw and Pasteurized Camel Milk

    https://foodsafety.osu.edu/news/publication-antimicrobial-activity-novel-lactococcus-lactis-strains-against-salmonella

    Camel Milk ”  written by  Achenef Melaku Beyene: Dairy products, particularly fermented milks and ... benefits of the product. Lactic acid bacteria (LAB) have been used to ferment foods for many decades. They ... lactis is a lactic acid bacterium, which is used extensively in the production of buttermilk and cheese. ...

Pages