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  1. Personal Travel in Conjunction with Business Travel

    https://cfaesfinance.osu.edu/service-center-resource-guides/personal-travel-conjunction-business-travel

    applicable):  An agenda or other summary of conference content and conference dates. CTP Airfare Comparison ...

  2. Bid Waiver Request Overview

    https://cfaesfinance.osu.edu/service-center-resource-guides/bid-waiver-request-overview

    Requests are reviewed and evaluated by multiple University areas.   Content will vary based on specific ... Waiver Requisitions (RQ).  Attachments will vary based on waiver type and content of justification.   ...

  3. Service Center Resource Guides

    https://cfaesfinance.osu.edu/service-center-resource-guides

    Resource Guides” may include references and content from: Expenditure Policy Fiscal Stewardship Policy ...

  4. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    hands or use hand sanitizer with at least 60% alcohol content as soon as you can after handling packages ...

  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 ...

  6. Consumer Information

    https://meatsci.osu.edu/consumer-info

    Add content ...

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

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  8. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    necessary to remain familiar with the contents and verify that the regulatory requirements of 9 CFR 417 are ... being met. Anytime the CSI questions the contents of the HACCP plan, he or she should verify that the ... establishment has supporting documentation for the contents of the HACCP plan, as required in 9 CFR 417.5(a). If ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  10. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... intact muscles and releasing cellular contents. One could take advantage of this principle by fine ...

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