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Meat Science Extension
Meat Science Extension
https://meatsci.osu.edu
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College of Food, Agricultural, and Environmental Sciences

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HACCP Systems Validation

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Home  //  Programs  //  Food Safety  //  Resources  //  HACCP  //  HACCP Systems Validation

 

Year Title Author
     
2021 Pathogen Modelling Guide Knipe
2021 Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A FSIS
2021 FSIS Compliance Guidelines for Stabilization of Fully and Partially Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised Appendix B FSIS
2016 In-Plant Validation of HACCP Systems Summary Knipe
2016 In-Plant Validation Model Forms Knipe
2022 Finding Supporting Documentation Knipe
2016 Forms for Evaluating Supporting Documentation Materials    Knipe
  University of Wisconsin Center for Meat Process Validation UW
  Pathogen Modelling Programs  
  FSIS Compliance Guidelines FSIS
2022 FSIS Compliance Guideline HACCP system validation FSIS

 

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College of Food Agriculture and Environmental Sciences
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College of Food, Agricultural, and Environmental Sciences
Meat Science Extension
327 Parker Food Science
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