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  1. Task Lighting for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892277

    Use light colors on walls, ceilings, and floors to reflect light. Keep these surfaces clean. Keep ... workplaces well lighted. Replace and clean lights regularly. To prevent shadows, light the work area, ... walls, ceilings, and floors to reflect light. Keep these surfaces clean.     T     F 2. Keep workplaces ...

  2. Identification and Management of Soilborne Diseases of Tomato

    https://ohioline.osu.edu/factsheet/hyg-3314

    crop development.  Sanitation: Remove diseased plants and diseased plant parts. Clean soil from boots ... combined with others that actively reduce pathogen populations in the soil. Prevention: Always use clean ...

  3. Abnormal Ears in Corn—When and Why Do They Develop?

    https://ohioline.osu.edu/factsheet/anr-0139

    literature reports, the horizontal brown arrows indicate the main period when the event occurs, and the thin ... horizontal gray arrows indicate possible time variations for each event. The ear shoot initiation arrow ...

  4. Fall Armyworm in Ohio Field Crops

    https://ohioline.osu.edu/factsheet/ent-0093

    strong winds. The wrong combination of events—unusually high early-season populations in the South, ... weather-related events and the winter survival of fall armyworms across a wider range of the Southern United ...

  5. Biosecurity for Youth Livestock Exhibitors

    https://ohioline.osu.edu/factsheet/vme-7

    equipment) will be regulated or controlled; and how cleaning and disinfection procedures will be used to ... equipment used to haul your animals is clean and recently disinfected. A number of good disinfectants are ... things as ringworm fungus. Have your own equipment, and if you loan it to someone, clean and disinfect it ...

  6. Canning Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5330

    that touches the meat clean. De-bone red meats. Trim off all gristle, bruised spots and excess fat ... raw or cooked. Pack meat loosely into clean canning jars. Keep precooked meat hot while packing and ... " Canning Basics " for instructions on filling and processing recommendations. Poultry, Rabbit ...

  7. Ohio Commercial Pesticide Applicator Requirements: Who Needs a License and What Steps to Take

    https://ohioline.osu.edu/factsheet/anr-0140

    drift and clean up any dry pesticide product that moves off-target. Apply only registered pesticide ...

  8. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    with paper towels, a clean kitchen towel, or spun in a salad spinner to remove excess moisture. Greens ... Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

  9. Fire Blight of Apples and Pears

    https://ohioline.osu.edu/factsheet/plpath-fru-22-0

    blighted twigs, make a clean cut into healthy tissue that is at least 4 inches below visibly dead wood. ... movement of bacteria in the orchard if done carefully and correctly. However, if proper sanitation ... tissue that is at least 12 to 15 inches below diseased wood, and pruning tools must be sanitized after ...

  10. On-Farm Agrichemical Mixing/Loading Pad

    https://ohioline.osu.edu/factsheet/fabe-522

    store rinsate from equipment cleaning and maintenance. Be easy to use and access. Containment Figure 2. ... facilitate cleaning. All activities associated with handling agrichemicals should be conducted on the ... Unloading and clean-out of sprayer tanks and plumbing. External washing of application equipment. Park farm ...

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