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Continuing Education for OSU Extension Professionals
https://foodsafety.osu.edu/continuing-education
information. Food Preparation Policy and Procedures [DOC ] [PDF ] Occasional Quantity Cooks Volunteer ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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, ...
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Stakeholder-Centered Risk Ranking Workshop Builds Consensus and Sets Priorities for Food Safety Research in Kenyan Poultry
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 ...
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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 ...