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  1. Selecting, Storing, and Serving Ohio Potatoes

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

    potatoes are grown and harvested from mid-July to mid-October and in storage year-round. For information on ... from the accumulation of sugars. This increased sugar will cause the potato to darken when cooked. ...

  2. Gabrielle Tharp

    https://foodsafety.osu.edu/people/gabrielle-tharp

    beginning her graduate career, Gabrielle worked for the Occupational Hygiene and Safety Fellow at the Ohio ... associated with occupational safety and hygiene, industrial hygiene, ergonomics, research activities, and ...

  3. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    greens. Proper handling and washing of greens is essential to ensure food safety. Washing greens before ...

  4. Selecting, Storing, and Serving Ohio Melons

    https://ohioline.osu.edu/factsheet/HYG-5523

    of a healthy diet. Melons are a tasty and nutritious way to meet this requirement: A cup of ...

  5. Research

    https://foodsafety.osu.edu/research

    safety. CFI also strives to increase the visibility of Ohio State food safety research efforts both within ... trends, sources, treatment and outcomes of foodborne illness as well as where to focus intervention ... strategies. Recognizing this, CFI facilitates, encourages and conducts research that increases our knowledge ...

  6. Selecting, Storing, and Serving Ohio Cabbage

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

    Cabbage is an excellent way to help meet that nutritional requirement. Cabbage is a cruciferous vegetable. ... which is 1/3 of the daily requirement. Cabbage is a fair source of thiamin, riboflavin, fiber, and ...

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

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

    September. October is the big month for harvesting pumpkin, although they are available in September and ...

  8. About CFI

    https://foodsafety.osu.edu/about

    Ensuring access to adequate, safe, and wholesome food is increasingly critical in order to sustain the ... science-based solutions for the food safety challenges of the 21st Century. We view ourselves as knowledge ... food safety culture from farm to table and beyond.“In all that we do, we are led by our guiding ...

  9. Selecting, Storing, and Serving Ohio Beans

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

    beans has 108 calories. Nutrition is highest in fresh beans consumed within one week of harvest and will ...

  10. The Basics of Home Food Preservation

    https://lucas.osu.edu/events/basics-home-food-preservation-0

    again at 6:00 – 7:00 PM At Maumee Branch Library, 501 River Road Learn: Basic food safety principles ...

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