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  1. Flood Information Update

    https://agsafety.osu.edu/programs/emergency-management/flood-information-update

    http://www.fema.gov/news-release/1999/08/03/tips-care-water-damaged-family-valuables-and-heirlooms Preventing Damage From Mold: Tips For Homeowners (FEMA) http://www.fema.gov/news-release/2012 ...

  2. Corn Ear Rots

    https://wayne.osu.edu/news/corn-ear-rots

    DON (0.3 to 0.5 ppm) in dairy feeds indicate mycotoxin problems and warrant attention. FUSARIUM EAR ...

  3. Heart Health

    https://agsafety.osu.edu/newsletter/ag-safety-stat/february-march-2017/ohio-agrability/heart-health

    https://health.clevelandclinic.org/2016/03/women-dont-ignore-3-subtle-heart-attack-symptoms/ https://www.nhlbi.nih.gov/health/health-topics/topics/hdw/signs ...

  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. 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 ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

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