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  1. HACCP Models

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

    Slaughter HACCP plan example Knipe   HACCP Master Plan Knipe   Retail  HACCP Manual Alvarez et al.   ...

  2. HACCP

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

        Planning to go Exempt? Read this first! Mary Kay Folk   Addressing Allergens in Your Meat Products     Use ... Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature Regulations and Guidelines Lynn ... Knipe   Lot Identification of the Products that you Produce Lynn Knipe   Emergency Management Plan ...

  3. 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 ...

  4. Hazard Analysis

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

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

  5. Pathogen Modelling Programs

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

    Carcass Chilling & Cooking Rate of Meat Products Models   Combase Modelling Programs ...   Therm2.0   NAMI Pathogen Lethality Equation for Cooked Meat Products     ...

  6. Pathogen Modeling Guide

    https://meatsci.osu.edu/node/323

    Pathogen Modeling Program Flow Charts             Carcass Chilling             Raw Product Storage ... and Thawing             Cooking Rate of Meat Products             Chilling Rate of Cooked Meat ... Products             Refrigerated Storage of Ready-to-Eat Products             Fermented and Dried Meat ...

  7. Buying From a Local Meat Processor and Why it Matters

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/buying-local-meat-processor-and-why-it-matters

    stores to provide all the products American consumers demand, plus some However, in recent days, the ... stores.  Why not go directly to the source for these products? Ohio and Meat Processors With an estimated ... harvested (slaughtered) their own food animals and sold meat cuts out of their retail shop or hanging ...

  8. Food Safety Courses

    https://meatsci.osu.edu/programs/food-safety/courses

    and food service operations.  Conducted as needed, based upon demand from the meat industry, but is ... knipe.1@osu.edu, for more information. Thermal Processing of Ready to Eat Meat Products Short Course Three-day ... of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, ...

  9. 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

    transferred to meet the needs of retail grocery stores. In addition, the USDA-Food Safety and Inspection ... containers to prevent COVID-19 infection. Never try to wash meat in the sink and/or spray/dip food products ... or leaving a retail establishment. Be sure to disinfect food preparation areas according to chemical ...

  10. Planning to Go Exempt? Read This First!

    https://meatsci.osu.edu/node/83

    meat or meat product that have been inspected,"directly to consumers in retail stores." In ... and sells no meat or meat products of such animals. "a retail dealer or retail butcher who sells ... slaughtering was done. Retail exemption for livestock is available for those operations that perform ...

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