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  1. Programs

    https://meatsci.osu.edu/programs

    Meat and Poultry Labeling Meat Processing Youth Meat Judging Within each of these areas, Extension ... 292-3642 Dr. Lynn Knipe, Processed Meats Extension Specialist, (614) 292-4877 ...

  2. Food Safety Resources

    https://meatsci.osu.edu/programs/food-safety/resources

    Contact us with any questions on these materials: Dr. Lynn Knipe, Processed Meats Extension Specialist ...

  3. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    Summer Sausage Flow Chart Summer Sausage HACCP Form A   Process Step Potential Hazards Reasonably ... temperature increase into danger zone may occur during thawing process. Maximum water temperature of 70 ... www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Summer Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  4. E. coli 0157:H7 Control

    https://meatsci.osu.edu/programs/food-safety/resources/e-coli-control

    Processed in Small Meat Establishments PSU, TTU & WSU   E. coli interventions Lynn Knipe   E. coli ...

  5. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

     Cooked Sausage Cooked Sausage Flow Chart (Word) Cooked Sausage HACCP Form A   Process Step ... danger zone is likely to occur during thawing process. Maximum water temperature of 70 º F while thawing ... www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  6. Dr. Lynn Knipe

    https://meatsci.osu.edu/people/dr-lynn-knipe

    Dr. Lynn Knipe Processed Meats Extension Specialist Fax: (614)292-3513 (614) 292-4877 ... knipe.1@osu.edu Lynn Knipe is responsible for processed meats extension programs in Ohio and conducting research ... related to the quality and safety of processed meat products.  Lynn has a B.S. degree in Agriculture from ...

  7. Labeling Resources

    https://meatsci.osu.edu/programs/labeling/labeling-resources

    Labeling Policy Book USDA Contact us with any questions on these programs: Dr. Lynn Knipe, Processed Meats ...

  8. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

      Presentation Abstracts for the Thermal Processing of Ready-to-Eat Meat Products Short Course ... a microbiological level.  The three broad themes involved in designing a sanitary food processing plant environment ... HACCP programs, upon which the company can enhance employee-training efforts and thus improve ...

  9. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    a grapevine comment in the community) all employees are trained to contact___________________ (Team Leader) ... recall cooperating with ODA or FSIS in the process that the problem is fixed Statements may be checked by ... regular contact with any victims, resulting from the crisis. Crisis Communication Training All employees ...

  10. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    food products during processing and storage.  They typically apply to all related processes in ... a facility and not to individual products or processes.  GMPs include procedures related to the following ... ·         Training (personal hygiene, GMP, sanitation, HACCP, etc.) ·         Shipping ·         Recall ...

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