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  1. Utilizing Secondary Data for Business Retention and Expansion Planning and Reporting

    https://ohioline.osu.edu/factsheet/cdfs-1580

    collect and distribute data on a routine basis. Some sources to investigate are the Bureau of the Census, ...

  2. 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 ...

  3. 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 ...

  4. Rotavirus: A Concern for Infants and Young Children

    https://ohioline.osu.edu/factsheet/HYG-5580

    a commercial sanitizer for kitchens or make a sanitizer with 1 teaspoon of 6% chlorine bleach in 1 quart clean ... for at least 20 seconds. Rinse thoroughly. Air dry, or dry your hands with a clean towel or paper ... foods. Clean sinks and counters with paper towels or clean cloths and hot soapy water before and after ...

  5. Pesticide-contaminated Clothing Laundering

    https://ohioline.osu.edu/factsheet/aex-59144

    pesticides daily than to remove accumulated contamination. Contaminated clothing should not be dry cleaned or ... water to thoroughly wash your hands, face, neck, and forearms. Take a shower, returning to clean ... for the full cycle (20 minutes) using a double rinse. Dry detergent should be used to clean dry ...

  6. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg-5512

    danger or flavor problems. Heads should be clean, firm, and compact with fresh, green outer leaves. Small ...

  7. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    or until a toothpick inserted into the middle of the loaf comes out clean. Note: To bake muffins ...

  8. New Pesticide Applicator Training- August 18, 2022

    https://cfaes.osu.edu/news/events/new-pesticide-applicator-training-august-18-2022

    this Event This training program provides an overview of pesticide safety information. Everyone ...

  9. Wonder Woman Wednesday presents: Social Wellness

    https://cfaes.osu.edu/news/events/wonder-woman-wednesday-presents-social-wellness

    social wellness. This is a free event, however pre-registration is required. Register at  ...

  10. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    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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