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  1. 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   ...

  2. Pathogen Modeling Guide

    https://meatsci.osu.edu/node/323

    Pathogen Modeling Program Flow Charts             Carcass Chilling             Raw Product Storage ...

  3. 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 ...

  4. Buying From a Local Meat Processor and Why it Matters

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/buying-local-meat-processor-and-why-it-matters

    plants, the pros and cons quickly surface when a pandemic arrives unexpectedly. As customers begin to ...

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

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    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 ...

  6. 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 ...

  7. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    https://files.hudexchange.info/resources/documents/Quick-Guide-CDBG-Infectious-Disease-Response.pdf      ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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