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  1. OSU Introductory HACCP for Meat and Poultry Processors

    https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors

    information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...

  2. Extension Annual Conference (For Extension)

    https://cfaesfinance.osu.edu/newsletters/extension-annual-conference-extension

    You are eligible to be reimbursed for up to the single room rate with a detailed receipt showing ... The per diem rate is $56 for Columbus ($23 dinner, $12.50 lunch, $12.50 breakfast). o   You may ... request reimbursement for you actual meal expenses up to the per diem rates. When you return form the ...

  3. Business Operationc Center Update February 2016 Posted

    https://cfaesfinance.osu.edu/news/business-operationc-center-update-february-2016-posted

    – Training – formerly known as Credit Card Terminal Guidelines ·        Mileage Rate Change and New Travel ...

  4. February 2016

    https://cfaesfinance.osu.edu/newsletter/business-office-update/february-2016

    – Training – formerly known as Credit Card Terminal Guidelines ·        Mileage Rate Change and New Travel ...

  5. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    consistent sized particles, than chopping, but adjustments may need to be made to the feeding rate with hot ... grinder.  Roll back is caused by the auger forcing the meat against the plate, at a faster rate than the ...

  6. Leadership Institute: First Session

    https://leadershipcenter.osu.edu/events/leadership-institute-first-session

    Environmental Sciences faculty & staff, please use the code CFAES to receive the reduced rate. The cost is ...

  7. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...

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

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

    the growth of C. perfringens.  [F1]  Monitoring of the chilling rate alone, in place of a CCP for ...

  9. Leadership Institute: Session #1

    https://leadershipcenter.osu.edu/events/leadership-institute-session-1

    the reduced rate.  The cost is $320 for non CFAES professionals.   The registration fee includes meals ...

  10. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...

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