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  1. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    manufacture recommendations. Can COVID-19 be transmitted through imported food or packaging from COVID-19 ... eye protection. Plastic dividers are also being installed when social distancing is not possible. ...

  2. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    Aprons: Plastic and rubber material aprons are the best choices; these materials are ideal to wash and ...

  3. HACCP

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

    Mary Kay Folk   Addressing Allergens in Your Meat Products     Use of Good Manufacturing Practices ...

  4. Queen City Sausage Quality Control Technician

    https://meatsci.osu.edu/node/161

    a privately-held, family-owned and-operated craft sausage maker that specializes in the manufacturing and ...

  5. Use of Phosphates in Sausage

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

    expected to increase as the cost of the energy used in manufacturing increases.  Furthermore, blending of ...

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

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

    Use of Good Manufacturing Practices (GMPs) in HACCP Programs   Successful HACCP programs depend ... upon prerequisite programs, such as good manufacturing practices (GMPs) to ensure the production of ...

  7. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    manufacturing the ingredients or possibly due to the product composition and processing procedures used.  ...

  8. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    product code/date stamped on package] Manufacture date: [date] Store locations and approximate date sold ...

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

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

    manufacturing practice (GMP). If you have smoke houses in your operation, some equipment could be heat or steam ...

  10. Preventing Listera monocytogenes

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

    manufacturing practice (GMP). If you have smoke houses in your operation, some equipment could be heat or steam ...

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