Site

Search results

  1. Equine Facility Management

    https://ati.osu.edu/courses/equine-facility-management-0

    Students will locate and use resources to develop a business plan and manage an event. The event is ...

  2. Food Safety and Garden Flooding

    https://ohioline.osu.edu/factsheet/hyg-1154

    then thoroughly clean and cook the product before eating it. Root and tuber crops such as carrots, ... removal by washing or sanitation is nearly impossible. Consider crop maturity Plants with fruit (i.e., ... harvesting containers and then sanitize them with a disinfectant such as Lysol, diluted bleach (one part ...

  3. Reminder to Attend the Wheat Refresh and Field Walk

    https://agcrops.osu.edu/newsletter/corn-newsletter/2022-06/reminder-attend-wheat-refresh-and-field-walk

    free event. Doughnuts, coffee and a limited number of Corn, Soybean, Wheat and Alfalfa Field Guides ... will be provided. Contact information is needed to notify in the event of a cancellation. March 30, ...

  4. Safe Use Of Flammable Liquids

    https://ohioline.osu.edu/factsheet/aex-59146

    Follow When Using Flammable Liquids It is important to understand the basic elements of fire. The ... self-closing valves with the dispensing containers limits spills. Clean Up Clean up and dispose of spilled ...

  5. Advancements in Technology for Reduction of Pesticides Used in Orchards and Vineyards

    https://ohioline.osu.edu/factsheet/fabe-538

    when calibrating the sprayer, doing the actual spraying, and cleaning the equipment. The following ...

  6. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 ...

  7. Selecting, Storing, and Serving Ohio Beans

    https://ohioline.osu.edu/factsheet/hyg-5509

    fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, ...

  8. Some Options for Resourceful Living

    https://ohioline.osu.edu/factsheet/hyg-5248

    Stick to basic nutrient-dense foods for variety and versatility. Use lowest priced form of food item ... stripping and caulking periodically for effectiveness. Clean rugs, furniture, draperies regularly to prolong ... clothes for rough and/or dirty jobs. Follow care label instructions for laundry and dry cleaning. Maintain ...

  9. Hepatitis A: A Virus that Causes Foodborne Illness

    https://ohioline.osu.edu/factsheet/HYG-5579

    with a clean towel or paper towel. Wash hands with warm soapy water before and after handling raw ... hot water and soap after contact with raw foods. Clean sinks and counters with paper towels or clean ... cutting board is not made of wood, you can put it into the dishwasher. Sanitize all food preparation ...

  10. Food Safety in Gardens

    https://ohioline.osu.edu/factsheet/hyg-1153

    should be cleaned and sanitized before each use. Plastic bags can be used to collect fruits and ... cleaned with soap and water and sanitized with a dilute solution of bleach (1 Tablespoon per gallon of ... Sanitation Pathogens can end up on fresh produce through cross-contamination from dirty surfaces. Harvesting ...

Pages