Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
Surine Greenway, Amy Robertson, Joe Peutz, Grace Wittman |
Mar 2023 |
Extension Catalog publicationPeer reviewed (Orange level)
Credit: Charlotte Ganskopp (Cropped from original)
Uneven grazing patterns on rangeland can lead to overuse of forage in some areas and no use or waste in areas not visited by cattle. Range improvements that promote more even grazing can increase pasture carrying capacity and...
Hand-washing is important to prevent the spread of disease, but it's important that it's done properly. High Speed Hand Washing is designed for groups to wash hands thoroughly and quickly. Here's how to demonstrate.
This expert-led online course offers an introduction to a variety of relaxation techniques, including breath, gentle stretching and yoga, self-massage, self-compassion practices, and mindfulness and meditation.
Mar 2020 |
Online resource
Photo from OSU Extension Communications (Cropped from original)
Q: We are finally moving into our new home. Due to construction issues (lack of water and vehicle damage), most of the grass has died back and there are areas of just dirt. Also, we have dogs. Is there any variety of ...
Este video se enfoca en los contenedores de cosecha y las mejores prácticas para evitar contaminar los productos agrícolas frescos. Se destaca el monitoreo, el almacenamiento, la limpieza y la desinfección de los contenedores de cosecha.
The intent of this add-on exercise is for PSA grower course trainees to think through various harvest and post-harvest scenarios and consider implications related to produce safety in the context of real production environments. Each group of trainees (4-6 per group) is given a set of the printed photos to work through. They are asked specific questions, and given 15-20 minutes to work in their groups. Following group discussions, trainers go through the slide deck and ask participants to share what they discussed in their groups about each scenario.
Jovana Kovacevic, Joy Waite-Cusic |
Nov 2019 |
Presentation
Este video presenta el concepto de patógenos transmitidos por los alimentos y los tres grupos principales: bacterias, virus y parásitos. También se discuten las fuentes, la propagación y la reproducción de estos patógenos. ...