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  1. Charles Bashiru Bakin

    https://foodsafety.osu.edu/people/charles-bashiru-bakin

    (Germany). For his master thesis project, he identified the factors influencing the safety and quality of ... Food and Drugs Authority (FDA), the main food safety regulatory body in Ghana. Primarily, his duties ...

  2. CROP ALERT AND YARD ALERT! IT’S ARMYWORM by Trevor Corboy

    https://greene.osu.edu/news/crop-alert-and-yard-alert-it%E2%80%99s-armyworm-trevor-corboy

    fields across Ohio. Upon collection of larvae for identification, it was easily IDed as the fall ... armyworm. The fall armyworm and a close relative, the yellow striped armyworm do not overwinter in Ohio, ... a couple of more weeks. Thus, if you have a yard or crop field suffering from fall armyworm activity, you ...

  3. FAIRE: Franklin County Public Health Practice-Based Research to Identify and Prevent Environmental Risk Factors Contributing to Foodborne Illnesses

    https://foodsafety.osu.edu/research/faire

    studies have examined how food safety certification requirements may influence food safety outcomes. FAIRE ... spread through restaurants. Certified food protection managers (CFPMs) are increasingly being recognized ... requires all retail food establishments to employ at least one CFPM. However, there are several options for ...

  4. ServSafe® Food Safety Training- Level 2, Manager

    https://washington.osu.edu/events/servsafe%C2%AE-food-safety-training-level-2-manager

    a one-day basic food safety training which meets ODH Level 1 Training requirements for food service ... The Ohio Department of Health requires all food service facilities licensed at a ‘Risk Level 3 or ... 4’ to have at least one staff person who has completed an ODH approved Level 2 Food Safety training. ...

  5. ServSafe® Food Safety Training

    https://washington.osu.edu/news/servsafe-food-safety-training

    a one-day basic food safety training which meets ODH Level 1 Training requirements for food service ... The Ohio Department of Health requires all food service facilities licensed at a ‘Risk Level 3 or ... 4’ to have at least one staff person who has completed an ODH approved Level 2 Food Safety training. ...

  6. ServSafe® Food Safety Training- Level 1, Person-In-Charge

    https://washington.osu.edu/events/servsafe%C2%AE-food-safety-training-0

    Training is a one-day basic food safety training which meets ODH Level 1 Training requirements for food ... The Ohio Department of Health requires all food service facilities licensed at a ‘Risk Level 3 or ... 4’ to have at least one staff person who has completed an ODH approved Level 2 Food Safety training. ...

  7. Harvest Management of Sorghum Forages

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4/harvest-management-sorghum-forages

    requirements. Based on the results shown above, the forage harvested from 60 to 80 days after planting (50 to 67 ... used as additional sources of forage on dairy farms. This article discusses harvest and grazing ... management of these grasses. The general guidelines for harvesting or grazing these summer annual grasses as ...

  8. TARTARE Publications

    https://foodsafety.osu.edu/research/tartare/tartare-publications

    Title Authors Journal Publication Date Exploring Gender as a Risk Factor for Food Safety in the ...

  9. Exploring the relationship between gender and food safety risks in the dairy value chain in Ethiopia

    https://foodsafety.osu.edu/news/exploring-relationship-between-gender-and-food-safety-risks-dairy-value-chain-ethiopia

    combine food safety research with gender sensitive interventions in Ethiopia. Click here to read the ...

  10. BioFire: Understanding the clinical and public health relevance of gastrointestinal pathogens detected via FilmArray

    https://foodsafety.osu.edu/research/biofire

    culture-independent diagnostic techniques (CIDTs), or molecular methods that do not require bacteria in the stool to ... over 20 foodborne pathogens in a given stool sample. With increased use of these CIDTs to identify GI ...

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