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Salmonella Control
https://meatsci.osu.edu/programs/food-safety/resources/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 ...
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Pathogen Modeling Guide
https://meatsci.osu.edu/node/323
Pathogen Modeling Program Flow Charts Carcass Chilling Raw Product Storage ...
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Meat Processing Business Tool Kit
https://meatsci.osu.edu/programs/meat-processing-business-toolkit
Considering Different Models There are many different types of meat processing enterprises, from cooperatives ... competitive factor? Guide to Designing Small Red Meat Plants by Iowa State University Cooperative Business ... Specialist, Processed Meat and HACCP knipe.1@osu.edu CFAES Center for Cooperatives Hannah Scott- Center for ...
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Buying From a Local Meat Processor and Why it Matters
plants, the pros and cons quickly surface when a pandemic arrives unexpectedly. As customers begin to ...
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What You Need to Know About Animal Processing on the Farm in Ohio
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 ... Department of Agriculture Your county health department County cooperative extension office Your local ...
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Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples
https://meatsci.osu.edu/node/87
Summer Sausage Flow Chart Summer Sausage HACCP Form A Process Step Potential Hazards Reasonably ... recording chart Chart recorder & portable pH meter After 10 hrs. fermentation Smoke-house operator, ... recording chart, product internal temperature Chart recorder & hand- held thermo-meter At end of cooking ...
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Ohio Meat Industry Newsletter- May 2020
https://files.hudexchange.info/resources/documents/Quick-Guide-CDBG-Infectious-Disease-Response.pdf ...
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Addressing Allergens in Your Meat Products
https://meatsci.osu.edu/node/114
Description and the Flow Chart. Any intentionally added allergens (or other ingredients that could cause ... your label. The Flow Chart should expose points in which these hazards would enter the process. For ... process), the Flow Chart can be used to identify all of the following steps in which this ingredient could ...
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Meat Industry News
https://meatsci.osu.edu/news/meat-industry-news
Food Production Facilities The National Provisioner January 30, 2013 Cooper Farms wins Jewell Award ...
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ARS Temperature Guide
https://meatsci.osu.edu/node/139
temperature and duration. Below is a chart that shows minimum, maximum and zone of optimum growth ...