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  1. 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 The curriculum has been developed for meat and poultry processors, egg processors and food service operations.  Conducted as needed, b ...

  2. Extending Assistance

    https://meatsci.osu.edu/news/extending-assistance

    farmers and marketers. David Zarling, NMPAN program director said working with smaller meat processing ... leadership development. Zarling’s counterpart at NMPAN is Rebecca Thistlethwaite, who has served as director of the ... organization since 2019, having worked as program director the previous three years. She brought a background ...

  3. Howard Wyman Leadership School Securing a Strong Future for Sheep

    https://meatsci.osu.edu/news/howard-wyman-leadership-school-securing-strong-future-sheep

    feeder industry,” said Karen Mineotis, executive director of the National Lamb Feeders Association. “This ... commonality, and that's the sheep industry,” said Roger High, executive director of the Ohio Sheep ...

  4. Labeling

    https://meatsci.osu.edu/programs/labeling/courses

    See the Events section of this website for upcoming courses Meat and Poultry Product Labeling The two-day course deals with the regulatory issues related to the labeling of meat products under USDA FSIS Meat Inspection. The first day covers basic labeling ...

  5. HACCP

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

      Year Title Author 2020 On-Line HACCP Resources Lynn Knipe   Responding to an NR Lynn Knipe   In Plant Validation Update Lynn Knipe   In Plant Validation Knipe et al. 2018 How a Data Logger Can Help You Knipe 2000 HACCP Plan Implementation and Record Man ...

  6. Salmonella Control

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

    Ready-to-Eat Products Year Title Author Link 2021 Meeting the Humidity Requirements for Appendix A Knipe Website 2017 Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat Products FSIS Website ...

  7. Advocating for Agriculture

    https://meatsci.osu.edu/programs/advocating

      Nutrition and Health Year Title / Topic Author 2021 Traditional Meat vs Plant-Based Products Lynn Knipe 2014 Doubling saturated fat in the diet does not increase saturated fat in blood  Emily Caldwell 2014 Vegetarians Less Healthy...Than Meat Eaters Ano ...

  8. HACCP Systems Validation

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

      Year Title Author 2023 Users Guide to Pathogen Modelling Programs Knipe 2022 Finding Supporting Documentation Knipe 2022 FSIS Compliance Guideline HACCP system validation FSIS 2021 Pathogen Modelling Guide Knipe 2021 Salmonella Compliance Guidelines for ...

  9. Listeria Control For Ready-to-Eat Products

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

      Year Title / Topic Author 2014 FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products USDA FSIS 2014 Post-Packaging Pasteurization: Using Heat to Reduce Risk  National Provisioner L ...

  10. HACCP Models

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

      Year Title Author   Raw, Non-Intact HACCP Plan Example Knipe   Cooked Sausage HACCP plan example Knipe   Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Example Knipe   Pork Slaughter HACCP plan example Knipe   HACCP Master Plan Kni ...

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