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  1. Educational Resources

    https://darke.osu.edu/program-areas/4-h-youth-development/educational-opportunities

    Science:  Check out these 10 minute, STEM at home projects.  CLICK HERE Backyard Poultry Production:  CLICK ...

  2. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    reviewing the region’s livestock production, current meat processing capacity, and the various models for ... processing capacity and livestock production. Check the user information guide in each resource to see how ... business be managed? How will the business market its products or services? What is the business’s ...

  3. Introductory Process Control Short Course for Meat and Poultry Processors

    https://meatsci.osu.edu/events/introductory-process-control-short-course-meat-and-poultry-processors

    their operations.  Target audience would include Quality Control/Assurance employees of meat and food ...

  4. Lunch and Learn Series- Consumer Scams

    https://darke.osu.edu/events/lunch-and-learn-series-consumer-scams

    endorse or recommend OSU Extension Darke County or any products or services affiliated with OSU Extension ...

  5. West Ohio Agronomy Day

    https://darke.osu.edu/events/west-ohio-agronomy-day

    grain markets? • Water Quality – Where are we today? • Advancing Corn Production • Weed Control – What ... make manure work for you in your farming operation? • How the extremes of 2019 affect nutrient ...

  6. Meat Lab Retail Sales

    https://meatsci.osu.edu/retail-sales

      The Meat Lab Retail Sales price sheet is now on the Department of Animal Sciences website.  ...

  7. Cooked Sausage HACCP Plan Examples

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

    surfaces. CCP-3 Store pkg'd product B 23-pathogen growth C-none identified P-none identified No Not ... º F Product internal temperature Smokehouse chart recorder End of each cycle Smoke-house operator, plant ... 1996 to July 27, 2004 Cooking to minimum of 158 º F.   Refer to CCP-1 below Store fresh meat B 2- ...

  8. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

        Store pkg'd product B 23-pathogen growth C-none identified P-none identified No Not likely to ... to pH 5.3 in 12 hrs. and cooking to 158 º F.   Refer to CCP-1 below Store fresh meat B 2- pathogen ... at cooler temperatures of 40 º F     Store frozen meat B-none identified C-none identified P- none ...

  9. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    a problem in retail, when a customer requests slices of two types of products, one of which might contain an ... Addressing Allergens in Your Meat Products   Notice 45-05 instructs inspectors to verify that ... dry ingredients that are added to products, as well as any other ingredients that could come in ...

  10. Ohio Farm Packing Company- Production Manager

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

    Manager. Responsible for daily operation of the harvest line. Duties include: managing production processes ... Production Manager Northeast Ohio meat processing facility has an opening for a Production ... by tracking and monitoring operational activities related to throughput, waste, quality, service, and ...

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