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  1. Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia

    https://meatsci.osu.edu/news/ohio-food-bank-association-benefits-partnership-osu-%E2%80%93-meat-science-extension-research-project

    cows (thin and normal) to determine the percentage of saleable product.  This study comes from ... data showing impacts of body condition on percent saleable product. Dr. Garcia was quick to arrange the ...

  2. Pesticide Applicator Training and Certification

    https://greene.osu.edu/program-areas/agriculture-and-natural-resources/pesticide-applicator-fertilizer-certification

    restricted and general use products. Follow the link to explore The Ohio State Pesticide Education Program ... produced for replanting for their ornamental value or for future fruit production; and tree crops produced ... production or ornamental value under an impervious surface large enough to permit worker entry; and ...

  3. Cloverbud and Residential Camp Information

    https://greene.osu.edu/program-areas/4-h-youth-development/camp

    alcohol, tobacco products in any form, illegal drugs, pornography, discriminatory iconography and/or ...

  4. Agricultural Fertilizer 3-Hour Certification Training

    https://greene.osu.edu/news/agricultural-fertilizer-3-hour-certification-training-0

    you apply fertilizer (other than manure) to more than 50 acres of agricultural production grown ...

  5. 4-H and JOANN Partnership

    https://greene.osu.edu/news/4-h-and-joann-partnership

    products and digital experiences, JOANN customers and 4-H supporters are helping to empower the next ...

  6. Poison Hemlock and Wild Parsnip are Bolting and Blooming

    https://greene.osu.edu/news/poison-hemlock-and-wild-parsnip-are-bolting-and-blooming

    products such as those that contain 2,4-D, mecoprop, and dichlorprop (e.g. Triamine).   Applications made ...

  7. Home

    https://meatsci.osu.edu/home

    learn from experts, interact with industry colleagues, and get your hands on products. Short courses in ... Listeria intervention, Meat and Poultry labeling, Thermal Processing of Ready-to-Eat Products, Process ...

  8. Salmonella Control

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

    Ready-to-Eat Products Year Title Author Link 2021 Meeting the Humidity Requirements for Appendix ... Establishments that Produce Ready-to-Eat Products FSIS Website 2018 New Compliance Guidelines for Ready-to-Eat ... Products Knipe PDF Dry-Fermented Products   Raw Products  Year Title Author Link 2005 Antimicrobial Spray ...

  9. HACCP

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

      Addressing Allergens in Your Meat Products     Use of Good Manufacturing Practices (GMPs) in HACCP Programs ...     Industry Best Practices for Holding Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature ... Regulations and Guidelines Lynn Knipe   Lot Identification of the Products that you Produce Lynn Knipe ...

  10. Advocating for Agriculture

    https://meatsci.osu.edu/programs/advocating

      Nutrition and Health Year Title / Topic Author 2021 Traditional Meat vs Plant-Based Products ... Plant-Based & Cultured Protein Products Year Topic Author 2020 Plant-Based or Cultured Protein Products ...

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