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  1. Tony Talks to Teachers: Where 4-H Takes You

    https://hamilton.osu.edu/news/tony-talks-teachers-where-4-h-takes-you

    University in NYC. She is an intersectional scholar of choral music and trans/queer inclusivity. She is the ...

  2. 4-H News and Happenings 3-16-19

    https://hamilton.osu.edu/news/4-h-news-and-happenings-3-16-19

    ://www.wlwt.com/article/chickquest-is-a-program-out-of-osu-that-teaches-kids-to-care-for-chicks/26771661 And: http://www.fox19.com/video/2019/03/10/baby-chicks-studio/   Volunteer Enrollment If you are ...

  3. USDA Complete Guide to Home Canning, 2009 Revision

    https://hamilton.osu.edu/program-areas/family-and-consumer-sciences/usda-complete-guide-home-canning-2009-revision

    Fruit Products Guide 03: Selecting, Preparing, and Canning Tomatoes and Tomato Products Guide 04: ...

  4. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    “soapy” or bitter tastes.  At phosphate levels belowthe approved limits (e.g. 0.3 percent) we have only ... salt levels (2 – 2 ½ percent), we see no additional value in adding phosphates at more than about 0.3 ...

  5. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process  Step/CCP   Critical Limits Monitoring Procedures ...

  6. Frequently Asked Questions

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

    satisfactory scientific documentation?(9-03) Inspection program personnel are not appropriately trained to ... evaluates the design of a HACCP system, when does the CSI have responsibility to question the plan?(9-03 ... compliance?(9-03) The EIAOs are part of the district office staff, under the Office of Field Operations (OFO). Most ...

  7. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Summer Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  8. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  9. SECTIONED AND FORMED MEAT PRODUCTS

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

    contains 2 to 3 percent salt and 0.3 percent to 0.5 percent phosphate (usually a mixture of tripoly and ... a final product containing 2 to 2.5 percent salt (NaCl) and 0.3 percent alkaline phosphates. A mixture of ...