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Self-Care for the Caregiver
https://ohioline.osu.edu/factsheet/hyg-5811
The five basic documents to have on hand include the following: power of attorney durable power of ...
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Wind Energy Development as an Economic Development Strategy for Rural Areas
https://ohioline.osu.edu/factsheet/11-CMD-849
well as manufacture component parts for the industry. Utility Wind Basics Utility scale wind ... and Environment alternative energy wind farms clean energy wind turbines utility scale wind wind power ...
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Selecting, Storing, and Serving Ohio Strawberries
https://ohioline.osu.edu/factsheet/HYG-5531
green, fresh looking, and fully attached. Berries should be dry and clean. Medium to small berries ... a paring knife, if needed. Thoroughly crush berries using a potato masher, food processor, clean hands, ... clean freezer jars leaving ½-inch from the top of the juice to the top of the jar rim. Wipe jar rims ...
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Choosing a Pest Management Company
https://ohioline.osu.edu/factsheet/HYG-2178-11
Services Pest Management Basics Proper pest identification is the most important aspect for proper control. ... get a report listing sanitation/structural deficiencies, and whose responsibility it is to correct ...
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Selecting, Storing, and Serving Ohio Onions
https://ohioline.osu.edu/factsheet/hyg-5524
clean, hard, well-shaped onions with dry skins that crackle. Do not select onions with a thick, woody, ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...
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Selecting, Storing, and Serving Ohio Peppers
https://ohioline.osu.edu/factsheet/hyg-5528
redepositing of dirt and residues. Use a soft brush to clean peppers if needed. To prepare, place the pepper on ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...
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Selecting, Storing, and Serving Ohio Potatoes
https://ohioline.osu.edu/factsheet/hyg-5529
nutritious. The basic types of potatoes are long and round whites, yellow, russets, and round reds. In Ohio, ... University Extension, or a master gardener volunteer. Selection Potatoes should be fairly clean and firm. ... brush to clean. Give special attention to cleaning around blemishes and indentations. Remove bad spots. ...
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Secondary Injury Prevention: Walking and Working Surfaces
https://ohioline.osu.edu/factsheet/AEX-981.3
recognize as a hazard and once the hazard is noticed, must be cleaned up to prevent any risk of injury. ... steel toed and slip resistant. Use absorbents to clean up any spills, especially oily material and ...
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Ever-Evolving Aspects of Cannabis Production
https://ohioline.osu.edu/factsheet/anr-99
growers should always return to the basics, conduct soil analysis (especially for pH), and use technical ... practices and the use of biopesticides. Pristine sanitation and rigorous scouting programs are key in ... diseases. Sanitation and scouting programs become more relevant as the number of registered crop-protection ...
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Electrochemical Disinfection in the Fresh-Cut Produce Industry
https://ohioline.osu.edu/factsheet/AEX-322
antimicrobial electrolyzed oxidizing water electrolyzed water contaminated food food sanitation food cleaning ... washing, irradiation and the addition of antimicrobial agents. Why Is a New Sanitation Technology Needed? ... Thermal processing is the most commonly used sanitation technique in the food industry. However, it ...