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  1. CES Past Officers

    https://extension.osu.edu/about/chi-epsilon-sigma/ces-history/ces-past-officers

    Northwest District 2002-03 Karen Barnhart Holmes County 2003-04 Peg Meents Hancock County 2004-05 Vickie ... Northwest District 2000-01 Mary Reedy Jackson County 2001-02 Karen Barnhart Holmes County 2002-03 Peggy ... 1998-99 Nancy Miller Franklin County 1999-01 Linda Ferguson Hardin County 2001-03 Kathy Picklesimer Union ...

  2. CES Past Directors

    https://extension.osu.edu/about/chi-epsilon-sigma/ces-history/ces-past-directors

    Administration 1999-01 Liz Barringer-Smith, Community Development 2001-03 Karen Oberrath, Business Office 2003-05 ... Keenan 1993-94 Miriam Bennett 1994-95 Betty Ward 1995-97 Irene Moore 1997-03 Marilyn Bloom 2003-05 Betty ... Columbiana County resigned before term completed 2002-03 Kathy Bulka, Medina County 2003-04 Evelyn Yocum, ...

  3. Fund Raising: Raffles, Bingo, Games of Chance

    https://extension.osu.edu/policy-and-procedures-handbook/v-legal-matters-and-risk-management/fund-raising-raffles-bingo-games

    public official or employee with respect to that person’s duties.” ORC 102.03(E). However, the state ...

  4. Compensation for County Extension Directors (CEDs)

    https://extension.osu.edu/policy-and-procedures-handbook/ii-administrative-and-program-resources/compensation-county-extension

    by the state. Total Staff in Each County Office Annual Stipend 0-3 $1,200 4-6 $1,800 7 or more $2,400 ...

  5. 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 ...

  6. 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 ...

  7. 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 ...

  8. Communiqué July 17, 2013

    https://extension.osu.edu/about/communique/2013-07-17

    reviewed at: http://hr.osu.edu/TobaccoFree/policy720DraftForComment2013-03-15.pdf. August 1 marks the ...

  9. 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 ...

  10. Communiqué February 18, 2015

    https://extension.osu.edu/about/communique/2015-02-18

    http://thecourier.com/family-news/2015/02/03/becoming-agents-of-change. Also see ...

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