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  1. Responding to an NR

    document, however, there may be more than one issue identified as non-compliance related to each ... find them, as NRs will reference the regulatory document that your establishment is in violation of.  ... reference number, an explanation of why you disagree with the NR along with the supporting documentation ...

  2. Salmonella Control

    Products Knipe PDF Dry-Fermented Products   Raw Products  Year Title Author Link 2005 Antimicrobial Spray ... Jerky Processes Bob Hanson PDF 2014 Compliance Guidelines for Meat and Poultry Jerky  FSIS PDF   ...

  3. SECTIONED AND FORMED MEAT PRODUCTS

    contains 2 to 3 percent salt and 0.3 percent to 0.5 percent phosphate (usually a mixture of tripoly and ...

  4. SSOP Models

    needed to be completed and documented on Form         .   3. Corrective Actions. When the manager ... actions needed to be completed and documented on Form   .   4.     Corrective Actions. When the manager ...

  5. Supporting Documentation Materials for HACCP Decisions

      Year Supporting Documentation Author(s) Updated 2017 Supporting Documentation Materials for ... HACCP Decisions L. Knipe, M.K. Folk   HACCP Master Plan     Finding Supporting Documentation Materials ...

  6. The BRIDGE: The Background Story on one of Extension's Newest Signature Programs

    document the desired outcomes, action steps, measurements, and resources into formal documents; and Gains ...

  7. Thomas Blaine, PhD

    ohioline.osu.edu/cd-fact/pdf/CDFS_203_15.pdf. Blaine, T.W., Lichtkoppler, F.R. (2016).  Factors Affecting Stakeholders' Willingness to Pay ...

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

    guarantee or some means of documenting that the raw beef that they received had come from a slaughter ...

  9. Use of Phosphates in Sausage

    0.5 percent would further enhance emulsion stability, if they could be used legally.  At conventional ...

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

    examine the carcass to ensure that the meat is safe for consumption.  An on-line document that offers some ... http://beefandlamb.ahdb.org.uk/wp-content/uploads/2018/09/AbattoirGuide_1555_180917_WEB.pdf#page=1   After skinning, evisceration and rinsing with water, it is recommended that the carcass be ...

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