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  1. Farmers and West Nile Virus

    https://ohioline.osu.edu/factsheet/WNV-1001

    potential exposure to the disease. Q. Who is most at risk? A. People over 50 years of age have the highest ... agencies continue to work together to address the health risks of WNV to Ohio families and their animals. ... risk of developing severe illness because, as we age, our bodies have a harder time fighting off ...

  2. Ohio Phosphorus (P) Use by Crop Reporting District

    https://ohioline.osu.edu/factsheet/anr-0144

    the acreage in the Scioto River basin. Soil test P is one factor that can mitigate the amount of ... Table 2 would result in lower soil test phosphorus (STP) values over time. Evidence that this is ... levels between 1993 and 2015 (LaBarge, 2023). Future trends in STP are expected to continue to decline ...

  3. ServSafe Testing

    https://mahoning.osu.edu/events/servsafe-testing-3

    Testing is to be completed after an in-person or online ServSafe course. Upon a passing grade, ...

  4. Safe Use of Flammable Liquids for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892260

    dispensing and pouring. There must be a conductive connection between the receiving container, dispensing ... container, there should be a solid connection between the tank and the container. Self-closing valves on ...

  5. Farming with Upper Extremity Limitation/Amputation

    https://ohioline.osu.edu/factsheet/AEX-981.10-11

    presents a higher risk for secondary injuries to occur because decreased padding or scar tissue around the ... Although nails can be started using one hand, it increases the risk of smashing a finger or receiving ... Kidd, P. (2009). AgDARE- Agricultural Disability Awareness and Risk Education.  University of Kentucky. ...

  6. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    pounds. 50 pounds = 16–20 quarts. 10 pounds shredded cabbage = 3–4 quarts sauerkraut. 1 medium head of ... amount of oil at medium-high heat (see recipe below). Sauté by heating 2 tablespoons of oil in a frying ... recommendations. The following recommendations are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 ...

  7. Secondary Injury Prevention: Repetitive Motion

    https://ohioline.osu.edu/factsheet/AEX-981.12-11

    Engineering, The Ohio State University Farming with physical limitations increases risk in an already dangerous ... ergonomic best practices.   (See Ohio AgrAbility fact sheet AEX-981.6 at ohioline.osu.edu.) Alternate highly ...

  8. Canning Tomato Products

    https://ohioline.osu.edu/factsheet/HYG-5337

    some tomato products? A white, crystalline deposit of calcium acetate may form in highly acidic tomato ... products such as chili sauce, ketchup or salsa. Reactions between the acid (acetic acid) in the food and ... completely cooled, test for proper seal by pushing down on center of lid; lid should not pop up and down. ...

  9. Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    Head —very early, small head Early Flat Dutch —early, round head Head Start —early medium size head, ... leaves and rinse in cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and ... are able to grow in the high salt environment and produce acid and flavors associated with fermented ...

  10. Dangers of Substance Abuse

    https://ohioline.osu.edu/factsheet/aex-79013

    increases the risk of impairment. • Read warning labels such as “avoid operating heavy equipment” before ...

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