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  1. Continuing Education for OSU Extension Professionals

    https://foodsafety.osu.edu/continuing-education

    information. Food Preparation Policy and Procedures [DOC ] [PDF ] Occasional Quantity Cooks Volunteer ...

  2. Have a Food Safety Question? Ask Extension

    https://foodsafety.osu.edu/about-0/have-food-safety-question-ask-extension

    range of subjects from members of our OSU Extension faculty and staff or our Master Gardener Volunteers ...

  3. Food Safety Graduate Courses

    https://foodsafety.osu.edu/continuing-education/osu-graduate-courses

    consumers. Demonstration of food safety system from cellular aspects though public policy. Prereq: Micrbiol ... concepts and procedures and tools for establishing quality control programs to produce high quality safe ... Presentations from OSU faculty and invited external experts from industry, academia and government. The course ...

  4. Food Safety Undergraduate Courses

    https://foodsafety.osu.edu/continuing-education/osu-undergraduate-courses

    Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing ... with a knowledge of quality assurance concepts and procedures and tools for establishing quality ...

  5. Proposal to Make Salmonella an Adulterant in Breaded Stuffed Raw Chicken

    https://foodsafety.osu.edu/news/proposal-make-salmonella-adulterant-breaded-stuffed-raw-chicken

    verification procedures, including sampling and testing of the chicken component of breaded stuffed raw chicken ...

  6. Nicole Arnold

    https://foodsafety.osu.edu/people/nicole-arnold

    Science and Technology. She obtained her BS and MS degrees at North Carolina State University where she ... recommendations for more effective food policies and educational initiatives. She primarily focuses on applied ... North Carolina State University Faculty Advisory Committee ...

  7. Nobody likes the cold, including BACTERIA

    https://foodsafety.osu.edu/news/nobody-likes-cold-including-bacteria

    degrees). Bacteria that can cause illness to grow rapidly in the “danger zone” between 40 °F and 140 °F. • The ...

  8. National Food Safety Education Month: Food Temperature Control

    https://foodsafety.osu.edu/news/national-food-safety-education-month-food-temperature-control

    Typically, the danger zone for bacterial growth occurs between 40 to 140 degrees Fahrenheit, ...

  9. Stakeholder-Centered Risk Ranking Workshop Builds Consensus and Sets Priorities for Food Safety Research in Kenyan Poultry

    https://foodsafety.osu.edu/news/stakeholder-centered-risk-ranking-workshop-builds-consensus-and-sets-priorities-food-safety

    chickens for egg laying. “I also learned the importance of preslaughter and post-slaughter procedures on ... a master’s degree in medical micro with Dr. Onsare at KEMRI, noted the interactions with stakeholders were ...

  10. Spectrum News 1 Ohio Interview: Third-Party Food Delivery Regulation

    https://foodsafety.osu.edu/news/spectrum-news-1-ohio-interview-third-party-food-delivery-regulation

    health and safety inside restaurants. For instance, kitchen staff learn how to handle food safely, how ...

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