SafetySafety is always at the forefront of what we do, whether on the farm or in the production and processing of the food that we eat. Agriculture is one of the most hazardous industries in the U.S. affecting a wide demographic. FABE extension educators strive to provide educational resources, demonstrations, and programs that promote safety in all areas of the work we do. 


agricultural safety and health

The Agricultural Safety and Health program at The Ohio State University in the Department of Food, Agricultural and Biological Engineering is a nationally recognized center of excellence for educational extension programming and agricultural safety and health research. Teaching injury prevention practices in this environment requires a specific approach. The OSU Ag. Safety and Health Program directs, coordinates, and administers educational programs, demonstrations and resources to support agriculture and the safety of those working in the industry.

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The Ohio AgrAbility Program is part of a national program from the U.S. Department of Agriculture that promotes independence for people in agriculture who want to continue to farm after experiencing a disabling condition. The Ohio State University has partnered with Easter Seals to achieve the program’s goals by providing education, resources, and technical assistance to those individuals and their families so they may continue to be successful in agriculture.

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Food produce safety initiative

The aim of the Fresh Produce Safety Initiative is to develop and spread awareness about new processing techniques for fresh fruits and vegetables. Fresh and fresh-cut leafy vegetables, such as lettuce and spinach, have a leafy structure conducive to deep microbial penetration. Over the years, advancements in sanitizing agents and product recall strategies have increased the industry’s ability to combat contamination. However, the engineering concepts behind sanitizer application techniques have been long overlooked. Combining microbiological and engineering initiatives is an important part of ensuring a safer food supply. However, it is also necessary to increase consciousness among fresh produce growers, retailers, processors, and general consumers.

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food safety engineering lab

The Food Safety Engineering lab/Center for Clean process development utilizes food engineering expertise in evaluating microbiological safety of various alternative food-processing technologies. Current research focuses microbiological safety of technologies such as high-pressure pasteurization, pressure assisted thermal sterilization, and high-pressure homogenization / ultra-shear technology for liquid beverages. The laboratory also conducts research application of superheated steam for food sanitation of dry processing plant environment.

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