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  1. Transitioning to organic? A three-year project studies the effects of different transitional strategies

    https://offer.osu.edu/blog/january-10-2019-1200am/transitioning-organic-three-year-project-studies-effects-different

    ...

  2. Ohio Farm Packing Company- Production Manager

    https://meatsci.osu.edu/node/142

    Production Manager Northeast Ohio meat processing facility has an opening for a Production ... Manager. Responsible for daily operation of the harvest line. Duties include: managing production processes ...

  3. Forum Questions

    https://meatsci.osu.edu/node/82

    of what you are doing in your operation to control conditions and ensure the production of safe meat ... products. GMPs include facilities/product flow, equipment/utensils, pest control, receiving and storage of ... meat and non-meat items, processing, product recall and personnel training. GMPs are important in an ...

  4. Hazard Analysis Revisited

    https://meatsci.osu.edu/node/80

    the product. And as you have heard before, FSIS is "unaware of any meat or poultry production ... products, but temperature control is important in preventing further growth of pathogens, such as ... is that if doing your hazard analysis for raw, ground or not-ground product, you really don't ...

  5. Meat and Poultry Product Labeling Short Course

    https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course

    requirements for labeling of inspected meat and poultry products, including basic labeling, Child Nutrition ... for labeling and regulatory compliance, for products made under meat inspection, as well as regulatory ... employees who are responsible for meat and poultry product labels.    Key Presenters: Susan Glenn  has ...

  6. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    that a company has done everything possible to produce a safe food product (also called “due diligence” ... 1996 (also referred to as the MegaReg), as a means to improve the safety of meat products, while ... shifting the responsibility for safe meat products to the industry. While HACCP is not required it is ...

  7. Preventing Listera monocytogenes in Ready-to-Eat Prodcuts

    https://meatsci.osu.edu/node/136

    Preventing Listera monocytogenes in Ready-to-Eat Meat Products   Lynn Knipe, Ph. D. The Ohio State ... products are greater for smaller processors, than for larger processors.  These problems often result in ... public recalls of products, which is never an easy process for any company to deal with.  There are ...

  8. Preventing Listera monocytogenes

    https://meatsci.osu.edu/node/134

    Preventing Listera monocytogenes in Ready-to-Eat Meat Products Lynn Knipe, Ph. D. The Ohio State ... products are greater for smaller processors, than for larger processors.  These problems often result in ... public recalls of products, which is never an easy process for any company to deal with.  Smaller ...

  9. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    meat B 3- pathogen growth   C-none identified P-none identified Yes Product temperature increase into ... B 5-pathogen contamination C 1-nitrite level P-none identified Yes No No Product temperature increase is likely ... Grinding is likely to cause temperature rise in product. Not likely to occur, based upon SSOP records. Not ...

  10. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    upon prerequisite programs, such as good manufacturing practices (GMPs) to ensure the production of ... safe food products.  GMPs provide the operating and environmental conditions that are needed to protect ... food products during processing and storage.  They typically apply to all related processes in ...

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