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  1. Listeria Control For Ready-to-Eat Products

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

    Verification of Sanitation Standard Operating Procedures for Ready-to-Eat Products Alternative 3- Using ... of RTE Meat Products Project Lynn Knipe, V. M. Balasubramaniam, Juhee Ahn 2007 Post-Packaging ... et al. 2007 Validation of Post-Packaging Pasteurization of Ready-to-Eat Meat Products   (ppt) Lynn ...

  2. HACCP Systems Validation

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

    Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products ... Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised ...

  3. Inaugural Issue

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-1-issue-1/inaugural-issue

    and high quality meat products.  Some of you may remember when I was doing a monthly newsletter about ...

  4. Hazard Analysis

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

    Title Author FSIS Hazards and Control Guide FSIS, L. Knipe, M.K Folk Pathogens Specific to Product ...

  5. Labeling

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

    See the Events section of this website for upcoming courses Meat and Poultry Product Labeling ... Two-day course, deals with the regulatory issues related to labeling of meat products, under USDA FSIS ...

  6. Pathogen Modelling Programs

    https://meatsci.osu.edu/node/322

    Equation for Cooked Meat Products     ...

  7. Meat and Poultry Product Labeling Short Course

    https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course-0

    ...

  8. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    a wider range of poultry and red meat products.  This ruling includes, for the first time, the direct ... from other ingredients conventionally added to emulsion meat products.  There are eleven different ... phosphates which have been approved for use in meat products and each one is somewhat different from the rest ...

  9. C. perfringens Control for Ready-to-Eat Products

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

      Year Title Author 2011 Making and packaging a safer sausage, The National Provisioner Lynn Knipe 2010 Proper chilling pays dividends, The National Provisioner Lynn Knipe   ...

  10. Veterinary Feed Directive

    https://greene.osu.edu/news/veterinary-feed-directive

    food-animal production must be implemented. The agency’s effort is aimed at eliminating the use of medically ... important (to human illness) antibiotics for growth promotion purposes in food-animal production and ... production. Veterinary Feed Directive (VFD) Fact Sheet for 4-H Youth Livestock Producers and Families   ...

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