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  1. How to Hire an Arborist

    https://ohioline.osu.edu/factsheet/hyg-1032

    When these types of events happen, nonprofessionals see a chance to earn some quick money. Often these ... events create high risk situations for both workers and homeowners. Buildings and existing landscapes can ... clean-up?       Does this include stump removal?       Is this the total price?       What are the terms of ...

  2. Creating Signage for Direct Food and Agricultural Sales

    https://ohioline.osu.edu/factsheet/anr-70

    brand. If used, cardboard needs to be pre-cut to specific sizes for a clean, crisp look. Writing should ... on these signs, the logo needs to be clean, crisp, and consistent. Local and online printing ...

  3. Emergency Disinfection of Drinking Water

    https://ohioline.osu.edu/factsheet/aex-317

    bleach or disinfection tablets works to clean water. However, adding chemicals to water changes its taste ...

  4. On-Farm Biosecurity: Traffic Control and Sanitation

    https://ohioline.osu.edu/factsheet/vme-6

    (movement of people, animals and equipment) will be regulated, and how cleaning and disinfection procedures ... clean footwear. You should provide them with disposable plastic boots (or clean rubber boots that can be ... alcohol-based disposable hand wipes or gel sanitizers may be used.  Moderate-Risk Visitors People who routinely ...

  5. Making and Preserving BBQ and Hot Sauces

    https://ohioline.osu.edu/factsheet/hyg-5365

    to 2 hours with frequent stirring. Remove spice bag and fill hot product into clean pint or half-pint ... canning basics for a detailed description about water bath processing canned foods. Alternatively, the ... sauce can be cooled and frozen or simply refrigerated. Refer to the fact sheet on freezing basics for ...

  6. Making Your Own Convenience Foods

    https://ohioline.osu.edu/factsheet/hyg-5366

    convenience tips can save money, not just time, as you take advantage of basic “starter” meal ingredients that ... with basic onions and garlic, you are able to add the spices for the specific meal you want, such as ...

  7. Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors

    https://ohioline.osu.edu/factsheet/aex-262

    Following harvest, leafy green vegetables are treated with sanitizers to reduce bacteria that have come in ... several liquid sanitizers that could be used to decrease bacterial load—including chlorine dioxide, ozone ... and peroxyacetic acid—chlorinated water is the frequently used sanitizer in the fresh produce ...

  8. 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 ...

  9. Color Coding

    https://ohioline.osu.edu/factsheet/aex-59196

    reference. Use clearly printed labels with colors. Signs, tags, and tickets should follow the same basic ...

  10. Safe Handling of Fresh Fruits and Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5353

    scrub for at least 20 seconds, then air dry or use a paper towel to dry hands. Clean and sanitize ... the vinegar. Baking soda only cleans, whereas vinegar can also sanitize the refrigerator. Be sure the ... the unused part in the refrigerator. When the remainder is later used for a meal, make a clean cut to ...

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