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Food Service Resources
https://foodsafety.osu.edu/food-service
https://fcs.osu.edu/programs/major-program-areas/healthy-people/servsafe TAP- Training Achievement Program The Training Achievement Program (TAP) offers an online ... https://fcs.osu.edu/programs/major-program-areas/healthy-people/food-safety/TAP INTRODUCTORY FOOD SCIENCE AND TECHNOLOGY CERTIFICATE PROGRAM This online, on-demand, 3-course ...
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Trainings
https://foodsafety.osu.edu/children/trainings
formula and human milk, this 20 CE hour, on-demand, online certificate program was developed, based on the ...
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Events
https://foodsafety.osu.edu/events
the impact on health care costs; since the manner in which people handle and prepare food is a major ...
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Children
https://foodsafety.osu.edu/children
Children – particularly those under the age of five – still have developing immune systems, which ... a foodborne illness and developing serious complications. Caretakers need to take precautions during food ...
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Growers
https://foodsafety.osu.edu/growers%C2%A0%C2%A0
controlled environments (greenhouses, in-door farms, high tunnels, etc.) to reduce microbial food safety ...
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Food Safety Fact Sheets
https://foodsafety.osu.edu/food-safety-fact-sheets
natural resources, family and consumer sciences, community development, and 4-H youth development. Below ...
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Food Safety Graduate Courses
https://foodsafety.osu.edu/continuing-education/osu-graduate-courses
this course is offered every Autumn semester. FDSCTE 5320 Food Laws and Regulations 2.0 Major food ... claims, taxes and obesity, novel ingredients and processing techniques, access, sustainability, corporate ... permission of instructor. PUBHEHS 7375 Quantitative Microbial Risk Analysis Modeling 3.0 The environments we ...
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Food Safety Undergraduate Courses
https://foodsafety.osu.edu/continuing-education/osu-undergraduate-courses
operation and develop a HACCP plan. Prereq: 2400. FDSCTE 5310 Food Quality Assurance 3.0 Provides students ... and Regulations 2.0 Major food laws/regulations, food regulatory agencies, good manufacturing ...
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Proposal to Make Salmonella an Adulterant in Breaded Stuffed Raw Chicken
https://foodsafety.osu.edu/news/proposal-make-salmonella-adulterant-breaded-stuffed-raw-chicken
lives, the cost of which reverberates through the economy. Data from USDA’s Economic Research Service ... $4.1 billion annually and the cost for the loss of productivity to the economy is $88 million. These ...
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Spring: The perfect time to try new recipes!
https://foodsafety.osu.edu/news/spring-perfect-time-try-new-recipes
The Anniversary Cookbook was developed in recognition of the Partnership for Food Safety ...