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Virtual Reality
Archived Virtual Reality Fieldtrips International Space Station 03/27/20 Coral Reefs 04/03 ...
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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 ...
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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, ...
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Vegetable Gardening 2020 During Covid-19
https://lucas.osu.edu/localfoods/vegetable-gardening-2020-during-covid-19
Socializing May Be Postponed but Gardening Isn’t article https://www.toledoblade.com/a-e/peach-weekender/2020/03 ...
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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 ...
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ServSafe Test
https://darke.osu.edu/events/servsafe-test-1
OSU Extension, Darke County) Registration Deadline: 03/10/2020 ...
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2020 Gardening During Covid-19
https://lucas.osu.edu/gardening2020
Socializing May Be Postponed but Gardening Isn’t article https://www.toledoblade.com/a-e/peach-weekender/2020/03 ...
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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 ...
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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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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 ...