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  1. ServSafe Test

    https://darke.osu.edu/events/servsafe-test-3

    Examination Dates: April 22, 1:00-3:00-  deadline 03/22/21 May 20, 1:00-3:00-  deadline 04/20/21 June  – By ...

  2. ServSafe Test

    https://darke.osu.edu/events/servsafe-test-2

    Examination Dates: March 4, 1:00-3:00- deadline 2/14/21 April 22, 1:00-3:00- deadline 03/22/21 May 20, ...

  3. 2021 ServSafe testing dates scheduled

    https://darke.osu.edu/news/2021-servsafe-testing-dates-scheduled

    4, 1:00-3:00- deadline 2/14/21 April 22, 1:00-3:00- deadline 03/22/21 May 20, 1:00-3:00- deadline ...

  4. ServSafe Test

    https://darke.osu.edu/events/servsafe-test-1

    OSU Extension, Darke County)   Registration Deadline: 03/10/2020 ...

  5. Mass transfer effects of moderate electric field (MEF) processing

    https://sastryresearch.cfaes.ohio-state.edu/research/publications/moderate-electric-field-mef-processing/mass-transfer-effects-moderate-electric

    Food Science and Emerging Technologies, 7, 257-262. http://dx.doi.org/10.1016/j.ifset.2006.03 ... http://dx.doi.org/10.1016/S1466-8564(03)00003-1 Lima, M., Heskitt, B. F., & Sastry, S. K. (2001). Diffusion of beet dye during electrical and ...

  6. High Pressure Processing

    https://sastryresearch.cfaes.ohio-state.edu/publications/high-pressure-processing

    489-497.  http://dx.doi.org/10.1016/j.jfoodeng.2007.03.003   Min, S., Sastry, S.K., & Balasubramaniam, ...

  7. Ohmic sterilization of solid-liquid mixtures

    https://sastryresearch.cfaes.ohio-state.edu/publications/ohmic-sterilization-solid-liquid-mixtures

    http://dx.doi.org/10.1016/j.jfoodeng.2007.03.026   Sarang, S., Sastry, S. K., Gaines, J., Yang, T. C. S., & Dunne, P. (2007). Product ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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