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Talking Points: COVID-19’s Effect on the Meat Supply
hands or use hand sanitizer with at least 60% alcohol content as soon as you can after handling packages ...
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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 ...
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Consumer Information
https://meatsci.osu.edu/consumer-info
Add content ...
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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 ...
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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 ...
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In Plant Validation
https://meatsci.osu.edu/node/112
content of your product formula, etc. However, challenge studies, which involve applying the critical ...
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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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Forum Questions
https://meatsci.osu.edu/node/82
and with each product (product diameter as well as moisture and fat content would affect your critical ...