Better Process Control School
must be received by February 28 to receive a partial refund. There is a $50 cancellation fee ($150 ... high-speed internet connection Processor: 2 GHz Free Disk Space: 250 MB Free RAM: 2 Gb Resolution: 1024x768 ... https://safeandhealthy.osu.edu/campus-visitors Individuals who test positive or experience symptoms of COVID-19 cannot attend the course in ...
Accounting Adjustment or Journal Transfer Request?
Internal charge (from a Journal entry) or splitting the expense between multiple Worktags... and for ...
Thoughts from the Director
individually and at the community level, we will be particularly intentional about demonstrating caring and ...
Note a Date Change - August 23rd- Turkey Blood Testing- Sheep/Goat Arena 6:00pm-8:00pm August 26th- ... County Extension Office, or ordered online at extensionpubs.osu.edu Poultry Project and Record Book (150) - Are ... member must purchase and utilize the new 150 Poultry record book. The old books are only to be used as ...
FABE Professor's Group Selected for NASA’s ECOSTRESS Science and Applications Team
allow the team to develop novel methods to integrate ECOSTRESS and Soil Moisture Active Passive (SMAP) ...
Now's The Time To Join 4-H!
Join 4-H in 2023! My involvement in Wayne County 4-H from the time I was 9 through high school ... state and national level. How old do youth need to be? In Wayne County youth that are age 5 and ...
Benefits To Adding 4-H In The Schedule
they must be the ones taking care of their projects and building a bond between the animal and ...
Advanced Food Process Design
of foods with quantification of the physical changes occurring between the time of raw material ...
Level 2 Food Safety Training
service facilities licensed at a 'Risk Level 3 or higher' to have at least one staff person who ... Don’t have the time to sit through a Level 2 Food Safety Training? Can’t find one near you? We ... on-line version of Level 2 Food Safety training which meets all ODH requirements and replaces the 15 hour ...
Starting A Food Business Webinar Series
handlers, consumers, and educators with food safety education and risk communication efforts. Peggy Kirk ...