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  1. Introduction to HACCP Principles for Meat and Poultry Processors

    https://meatsci.osu.edu/events/introduction-haccp-principles-meat-and-poultry-processors-1

    NOTE:  The registration site is ready for action but I am waiting for clearance that the College ...

  2. Meat Industry News

    https://meatsci.osu.edu/news/meat-industry-news

    National Provisioner online site February 2012 When Hogs Ruled- Cincinnati's 'Porkopolis' ... past fades as Kahn's plant falls The Cincinnati Enquirer 2011 Date Title / Topic Source December ... 2011 JTM Food Group Plans to use National Recognition as Launching Pad into Growth Across the Food ...

  3. Food Safety Courses

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

    See the Events section of this website for upcoming courses. Introductory HACCP Training for Meat and Poultry Processors Curriculum has been developed for meat and poultry processors, egg processors and food service operations.  Conducted as needed, based ...

  4. Listeria Control For Ready-to-Eat Products

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

    monocytogenes in Ready-to-Eat Meat Products Lynn Knipe 2003 Listeria intervention revisited Lynn Knipe 2011 ... Ensuring Food Safety in Cook/Chill Processes (page 64) Lynn Knipe 2012 Control the Wet Bulb Temp, Control ... Products Short Course  p.12, National Provisioner Lynn Knipe 2011 Making a Safer Sausage Lynn Knipe   ...

  5. Home

    https://meatsci.osu.edu/home

    food safety, labeling, and processing program areas include Introductory and Advanced HACCP training, ... here for more information Quick Links Food Safety      •    Meat and Poultry Labeling     •     Meat ... Processing       •      Youth Meat Judging Quick Links Off Site Meat Lab Retail Sales     •     Meat Science ...

  6. Programs

    https://meatsci.osu.edu/programs

    Meat Science Extension at The Ohio State University includes the following programs: Food Safety ... industry needs. In addition, related resources are provided on this site, including links to relevant ...

  7. Salmonella Control

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

    Hanson PDF 2014 Compliance Guidelines for Meat and Poultry Jerky  FSIS PDF   ...

  8. 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 ...

  9. Job Opportunities

    https://meatsci.osu.edu/job-opportunities

    employment opportunities? Need to find a great fit for your company? This is your site!                   ...

  10. Inaugural Issue

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

    to send me news stories about your companies that I can add to this site.    ...

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