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Protect Your Finances- Virtual Lunch and Learn
https://hamilton.osu.edu/events/protect-your-finances-virtual-lunch-and-learn
go.osu.edu/ProtectYourFinances03-2024 See webinar flyer for more information. ...
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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 ...
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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 ...
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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 ...