Index, Volumes 1 and 2, Small Plant News

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | R | S | T | U | V | W

Topic	Issue(s) (PDF)	HTML Text
FSIS Small Plant News, Volumes 1 and 2
A
Action Plan for Import Safety	Vol. 2, No. 1, Page 3	Text
Allergens	Vol. 2, No. 3, Page 1, 3	Text
American Association of Meat Processors (AAMP)	Vol. 2, No. 12, Page 3	Text
American Meat Institute (AMI)	Vol. 2, No. 3, Page 4	Text
Vol. 2, No. 4, Page 4	Text
Antimicrobial Solutions	Vol. 2, No. 2, Page 4	Text
Animal Care Best Management Practices for the Production of Turkeys (NTF)	Vol. 2, No. 4, Page 4	Text
Animal Welfare Guidelines (NCC)	Vol. 2, No. 3, Page 4	Text
Vol. 2, No. 4, Page 4	Text
Appeal Process	Vol. 2, No. 11, Page 2	Text
Vol. 2, No. 12, Page 4	Text
askFSIS	Vol. 1, No. 1, Page 2	Text
Vol. 1, No. 2, Page 1	Text
Vol. 2, No. 1, Page 2	Text
Vol. 2, No. 2, Page 3	Text
Vol. 2, No. 11, Page 3	Text
Association of Food & Drug Officials (AFDO)	Vol. 2, No. 1, Page 2	Text
Authorization Certificate for Brands	Vol. 2, No. 12, Page 4	Text
Avian Influenza	Vol. 2, No. 2, Page 4	Text
Vol. 2, No. 4, Page 3	Text
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B
Bovine Spongiform Encephalopathy (BSE)	Vol. 1, No. 1, Page 2, 4	Text
Business and Industry Guaranteed Loan Program	Vol. 1, No. 3, Page 2	Text
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C
Campylobacter	Vol. 2, No. 12, Page 2	Text
Celebrating Safe Foods at Pow Wows	Vol. 1, No. 2, Page 3	Text
Child Nutrition Programs	Vol. 2, No. 2, Page 1	Text
Communication Methods with Small Plants	Vol. 2, No. 5, Page 3	Text
Compliance Guidelines	Vol. 2, No. 2, Page 4	Text
Compliance Guideline for Controlling Salmonella in Poultry	Vol. 2, No. 3, Page 3	Text
Compliance Guidelines for Controlling Salmonella and Campylobacter in Poultry, 2nd Edition	Vol. 2, No. 11, Page 3	Text
Compliance Guideline for Small and Very Small Plants Appealing Inspection Decisions	Vol. 2, No. 3, Page 3	Text
Summary of Listeria monocytogenes Compliance Guidelines for Small and Very Small Meat and Poultry Plants that Produce Ready-to-Eat Products	Vol. 1, No. 1, Page 3	Text
Congressional Testimonies	Vol. 2, No. 2, Page 3	Text
Consumer Federation of America	Vol. 2, No. 6, Page 2	Text
Vol. 2, No. 7, Page 1	Text
Control of Listeria monocytogenes in Small Meat and Poultry Establishments	Vol. 2, No. 11, Page 3	Text
Cooperative Agreements	Vol. 2, No. 7, Page 4	Text
Corrective Action	Vol. 1, No. 1, Page 4	Text
Vol. 2, No. 11, Page 3, 4	Text
Vol. 2, No. 12, Page 1, 4	Text
Course on Meat and Poultry Processing at Retail	Vol. 2, No. 1, Page 2	Text
Critical Control Point (CCP)	Vol. 2, No. 7, Page 2, 4	Text
Vol. 2, No. 8, Page 2, 3	Text
Vol. 2, No. 9, Page 2	Text
For Zero Tolerance	Vol. 1, No. 2, Page 4	Text
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D
Decision Analysis Risk Consultants, Inc.	Vol. 1, No. 2, Page 4	Text
Deflavored or Decharacterized Mustard (or Other Spices)	Vol. 2, No. 1, Page 4	Text
Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants	Vol. 2, No. 3, Page 2	Text
Direct Observation	Vol. 2, No. 12, Page 4	Text
Dorsal Root Ganglia	Vol. 1, No. 1, Page 2	Text
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E
E. coli O157:H7	Vol. 2, No. 2, Page 3, 4	Text
Vol. 2, No. 5, Page 2, 3	Text
Vol. 2, No. 6, Page 3	Text
Vol. 2, No. 7, Page 1	Text
Vol. 2, No. 9, Page 4	Text
Instructional or Disclaimer Statement	Vol. 2, No. 9, Page 4	Text
N-60 Sampling Procedures	Vol. 2, No. 10, Page 4	Text
Sampling and Testing Methodologies	Vol. 2, No. 10, Page 4	Text
Effectiveness Checks	Vol. 2, No. 5, Page 4	Text
Ethnic Foods: Meeting the Challenge	Vol. 1, No. 2, Page 3	Text
Enforcement Investigations and Analysis Officers	Vol. 2, No. 11, Page 2	Text
Exporting Product	Vol. 2, No. 4, Page 3	Text
Vol. 2, No. 8, Page 4	Text
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F
Federal Food Labeling Guide	Vol. 2, No. 1, Page 3	Text
Federal Grant of Inspection Guide	Vol. 1, No. 1, Page 2	Text
Federal Meat Inspection Act	Vol. 2, No. 10, Page 3	Text
Food Defense	Vol. 1, No. 3, Page 3, 4	Text
Vol. 2, No. 1, Page 1	Text
Vol. 2, No. 2, Page 4	Text
Directive 5420 Series	Vol. 1, No. 3, Page 4	Text
for Warehouse and Distribution Centers	Vol. 2, No. 3, Page 2	Text
Guide to Food Defense in Slaughter and Processing Facilities	Vol. 2, No. 11, Page 3	Text
Podcasts	Vol. 2, No. 8, Page 4	Text
FSIS Center for Learning	Vol. 2, No. 12, Page 2	Text
FSIS Cooperative Agreements	Vol. 2, No. 7, Page 4	Text
FSIS Directive 6420.2, Verification of Procedures for Controlling Fecal Material, Ingesta and Milk in Slaughter Operations	Vol. 1, No. 2, Page 4	Text
FSIS Directive 8080.1, Revision 4, Attachment 1: Product Recall Guidelines for Firms	Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 5, Page 1, 4	Text
FSIS Directive 9000.1, Export Certification	Vol. 2, No. 4, Page 3	Text
FSIS Directive 9040.1, Re-Inspection of Product Intended for Export	Vol. 2, No. 4, Page 3	Text
FSIS Directive 10,000.1, Policy on Use of Results from non-FSIS Laboratories	Vol. 2, No. 2, Page 4	Text
FSIS FY 2008-2013 Strategic Plan	Vol. 2, No. 7, Page 4	Text
FSIS Policy Development Division	Vol. 1, No. 1, Page 4	Text
Vol. 2, No. 2, Page 2	Text
Vol. 2, No. 11, Page 3	Text
FSIS Recall Management Staff	Vol. 2, No. 3, Page 3	Text
Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 5, Page 1, 4	Text
FSIS Risk Assessment and Residue Division	Vol. 2, No. 10, Page 3	Text
FSIS Risk Management Division	Vol. 2, No. 2, Page 2	Text
FSIS Rules of Practice	Vol. 2, No. 11, Page 2	Text
Food Safety Assessment	Vol. 2, No. 11, Page 2	Text
Food Safety Resources Brochure	Vol. 1, No. 1, Page 3	Text
Vol. 1, No. 2, Page 3	Text
Vol. 1, No. 3, Page 2	Text
Vol. 2, No. 1, Page 2	Text
Vol. 2, No. 2, Page 2, 4	Text
Vol. 2, No. 3, Page 2	Text
Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 5, Page 2	Text
Vol. 2, No. 6, Page 2	Text
Vol. 2, No. 9, Page 4	Text
Vol. 2, No. 11, Page 3	Text
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G
Georgia Food Safety Task Force	Vol. 1, No. 2, Page 3	Text
Grandin, Dr. Temple	Vol. 2, No. 4, Page 4	Text
Guide to Food Defense in Slaughter and Processing Facilities	Vol. 2, No. 11, Page 3	Text
Gwin, Dr. Lauren	Vol. 2, No. 11, Page 1, 4	Text
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H
Hazard Analysis and Critical Control Point (HACCP)	Vol. 1, No. 1, Page 3, 4	Text
Vol. 1, No. 3, Page 2	Text
Vol. 2, No. 1, Page 2, 4	Text
Vol. 2, No. 5, Page 2	Text
Vol. 2, No. 6, Page 1, 2, 3, 4	Text
Vol. 2, No. 7, Page 1, 2, 3, 4	Text
Vol. 2, No. 8, Page 2, 3	Text
Vol. 2, No. 10, Page 3	Text
Vol. 2, No. 11, Page 3	Text
Vol. 2, No. 11, Page 1, 3, 4	Text
HACCP Contacts and Coordinators	Vol. 2, No. 9, Page 2, 3	Text
Vol. 2, No. 12, Page 3	Text
HACCP Plan
Designing a Plan	Vol. 2, No. 6, Page 4	Text
Vol. 2, No. 7, Page 1, 2, 4	Text
Food Safety Assessment	Vol. 2, No. 11, Page 2	Text
HACCP Plan Implementation and Records Management	Vol. 1, No. 2, Page 3	Text
Vol. 1, No. 3, Page 2	Text
HACCPWORKS	Vol. 2, No. 1, Page 2	Text
Meeting the Requirements for Federal or State Meat Inspection: SSOP and HACCP Basics	Vol. 2, No. 4, Page 2	Text
Overcoming Common Pitfalls	Vol. 2, No. 9, Page 2	Text
PMIP	Vol. 1, No. 2, Page 4	Text
Seven Principles of HACCP	Vol. 2, No. 1, Page 2	Text
Vol. 2, No. 6, Page 4	Text
Vol. 2, No. 7, Page 2, 4	Text
Vol. 2, No. 8, Page 2, 4	Text
Supporting Documentation Materials for HACCP Decisions	Vol. 1, No. 1, Page 3	Text
Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 12, Page 2	Text
Video	Vol. 1, No. 2, Page 2	Text
Vol. 2, No. 11, Page 3	Text
Harris, Dr. Kerri	Vol. 2, No. 6, Page 2, 3	Text
Vol. 2, No. 7, Page 1, 3	Text
Heifer International	Vol. 2, No. 11, Page 1	Text
Heilmann, Todd (Organic Valley Cooperative)	Vol. 2, No. 3, Page 4	Text
"How To" Workshops	Vol. 2, No. 12, Page 2	Text
Humane Interactive Knowledge Exchange	Vol. 2, No. 4, Page 4	Text
Humane Handling	Vol. 2, No. 3, Page 4	Text
Vol. 2, No. 4, Page 4	Text
Treatment of Live Poultry Before Slaughter	Vol. 2, No. 3, Page 4	Text
Recommended Animal Handling Guidelines & Audit Guide (AMI)	Vol. 2, No. 4, Page 4	Text
Animal Care Best Management Practices for the Production of Turkeys	Vol. 2, No. 4, Page 4	Text
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I
Ice and Its Usage	Vol. 2, No. 8, Page 4	Text
Imports	Vol. 2, No. 1, Page 3	Text
Chemical Residue Sampling Program	Vol. 2, No. 10, Page 3	Text
Interactive Knowledge Exchange (IKE)	Vol. 2, No. 10, Page 2	Text
Vol. 2, No. 12, Page 4	Text
International HACCP Alliance	Vol. 2, No. 4, Page 1	Text
Vol. 2, No. 6, Page 2	Text
Vol. 2, No. 7, Page 1	Text
Vol. 2, No. 9, Page 2	Text
Vol. 2, No. 12, Page 3	Text
International Inspection Policies	Vol. 2, No. 2, Page 2	Text
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J
Journal of Food Protection	Vol. 2, No. 12, Page 3	Text
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K
Kansas State University	Vol. 2, No. 9, Page 2	Text
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L
Label Approval	Vol. 1, No. 3, Page 4	Text
10 Most Common Mistakes	Vol. 2, No. 9, Page 3	Text
Generically Approved Label	Vol. 2, No. 1, Page 4	Text
Labeling
A Guide to Federal Food Labeling Requirements for Meat and Poultry Products	Vol. 2, No. 1, Page 3	Text
Child Nutrition-Labeled Products	Vol. 2, No. 2, Page 1	Text
For Export Only	Vol. 2, No. 5, Page 2	Text
FSIS Form 7234-1	Vol. 1, No. 3, Page 4	Text
FSIS Labeling and Program Delivery Division	Vol. 1, No. 3, Page 4	Text
Vol. 2, No. 1, Page 4	Text
Vol. 2, No. 2, Page 2	Text
Land Grant University	Vol. 2, No. 11, Page 4	Text
Livestock Handling	Vol. 2, No. 4, Page 4	Text
Loans and Grants Assistance	Vol. 1, No. 3, Page 1, 2	Text
Listeria monocytogenes	Vol. 1, No. 1, Page 3	Text
Vol. 2, No. 2, Page 2	Text
Vol. 2, No. 2, Page 4	Text
Vol. 2, No. 7, Page 1	Text
Predictive Microbiology Information Portal (PMIP)	Vol. 1, No. 2, Page 4	Text
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M
Meat Processing at Retail	Vol. 2, No. 1, Page 2	Text
Meeting the Requirements for Federal or State Meat Inspection	Vol. 1, No. 2, Page 3	Text
Methods to Ensure Effective Sanitation in Meat, Poultry and Egg Products Establishments	Vol. 2, No. 3, Page 3	Text
Minnesota Department of Agriculture	Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 4, Page 2	Text
Monitoring Procedure	Vol. 2, No. 1, Page 4	Text
Montana State University	Vol. 1, No. 2, Page 3	Text
Mucklow, Rosemary	Vol. 2, No. 6, Page 1, 2, 3	Text
Vol. 2, No. 7, Page 1, 3	Text
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N
National Advisory Committee on Meat and Poultry Inspection (NACMPI)	Vol. 2, No. 1, Page 3	Text
Vol. 2, No. 2, Page 3	Text
Vol. 2, No. 3, Page 3	Text
National Chicken Council	Vol. 2, No. 3, Page 4	Text
Vol. 2, No. 4, Page 4	Text
National Environmental Health Association	Vol. 2, No. 1, Page 2	Text
National Marine Fisheries Service	Vol. 2, No. 2, Page 1	Text
National Meat Association	Vol. 2, No. 6, Page 2	Text
Vol. 2, No. 7, Page 1	Text
National Residue Program	Vol. 2, No. 10, Page 3	Text
National Turkey Federation	Vol. 2, No. 4, Page 4	Text
New Mexico State University	Vol. 2, No. 5, Page 2	Text
New York State Department of Agriculture and Markets	Vol. 1, No. 1, Page 2	Text
Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 6, Page 2	Text
Niche Meat Processors Assistance Network (NMPAN)	Vol. 2, No. 11, Page 1, 4	Text
Non-Ambulatory Disabled Cattle	Vol. 1, No. 1, Page 2	Text
Non-O157:H7 Shiga toxin-Producing E. coli (STEC)	Vol. 1, No. 2, Page 3	Text
Noncompliance	Vol. 2, No. 11, Page 3	Text
Noncompliance Record	Vol. 2, No. 11, Page 4	Text
Notice of Intended Enforcement (NOIE)	Vol. 2, No. 11, Page 2	Text
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O
Office of Outreach, Employee Education and Training (OOEET)	Vol. 2, No. 4, Page 1, 4	Text
Vol. 2, No. 6, Page 3	Text
Vol. 2, No. 9, Page 1, 4	Text
Ohio State University	Vol. 1, No. 1, Page 3	Text
Vol. 1, No. 2, Page 3	Text
Vol. 1, No. 3, Page 2	Text
Vol. 2, No. 9, Page 2	Text
Oregon State University	Vol. 2, No. 11, Page 1	Text
Organic Valley Cooperative	Vol. 2, No. 3, Page 4	Text
Outreach to Small and Very Small Plants	Vol. 2, No. 4, Page 1, 4	Text
Vol. 2, No. 5, Page 3	Text
Vol. 2, No. 9, Page 1, 4	Text
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P
Podcasts	Vol. 1, No. 1, Page 3	Text
Vol. 1, No. 2, Page 3, 4	Text
Vol. 2, No. 7, Page 4	Text
Vol. 2, No. 8, Page 1, 3, 4	Text
Post-Packaging Heat Treatment	Vol. 2, No. 2, Page 4	Text
Poultry Processing at Retail	Vol. 2, No. 1, Page 2	Text
Process Validation Workshop	Vol. 2, No. 2, Page 2	Text
Public Health-Based Inspection	Vol. 1, No. 1, Page 3	Text
Public Meetings
Addressing Sampling and Testing Methodologies, Compliance Guidelines and N-60 Sampling	Vol. 2, No. 10, Page 4	Text
Animal Raising Claims	Vol. 2, No. 10, Page 4	Text
E. coli O157:H7 - Addressing the Challenges, Moving Forward with Solution	Vol. 2, No. 5, Page 2	Text
National Advisory Committee on Meat and Poultry Inspection	Vol. 2, No. 1, Page 3	Text
Vol. 2, No. 2, Page 3	Text
Vol. 2, No. 3, Page 3	Text
Non-O157:H7 Shiga toxin-producing E. coli	Vol. 1, No. 2, Page 3	Text
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R
Recalls	Vol. 3, No. 3, Page 1, 3	Text
Communication	Vol. 2, No. 5, Page 4	Text
Developing a Recall Plan	Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 5, Page 1, 4	Text
Effectiveness Checks	Vol. 2, No. 5, Page 4	Text
Regulatory Education Sessions	Vol. 1, No. 1, Page 4	Text
Vol. 1, No. 2, Page 2	Text
Vol. 2, No. 2, Page 3	Text
Vol. 2, No. 5, Page 2	Text
Vol. 2, No. 9, Page 4	Text
Vol. 2, No. 12, Page 2	Text
Repeat Violator List	Vol. 2, No. 10, Page 3	Text
Retail Meat and Poultry Training Modules	Vol. 1, No. 2, Page 3	Text
Retail Rule	Vol. 2, No. 10, Page 1, 4	Text
Riley, Janet (American Meat Institute)	Vol. 2, No. 3, Page 4	Text
Rural Business Enterprise Grants Program	Vol. 1, No. 3, Page 2	Text
Rural Business Opportunity Grants Program	Vol. 1, No. 3, Page 2	Text
Rural Economic Development Loan and Grant Program	Vol. 1, No. 3, Page 2	Text
Rutgers University	Vol. 1, No. 2, Page 4	Text
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S
Salmonella	Vol. 1, No. 1, Page 4	Text
Vol. 2, No. 2, Page 4	Text
Vol. 2, No. 3, Page 3	Text
Vol. 2, No. 7, Page 1	Text
Salmonella Enterica	Vol. 2, No. 12, Page 3	Text
Salmonella Quarterly Progress Report	Vol. 1, No. 2, Page 3	Text
Sampling	Vol. 2, No. 2, Page 4	Text
Vol. 2, No. 10, Page 3	Text
Sanitation	Vol. 2, No. 3, Page 3	Text
Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 11, Page 2	Text
Sanitation Standard Operating Procedure (SSOP)	Vol. 1, No. 1, Page 4	Text
Vol. 2, No. 4, Page 2	Text
Vol. 2, No. 5, Page 2	Text
Vol. 2, No. 11, Page 4	Text
Vol. 2, No. 12, Page 4	Text
Savage, Robert (HACCP Consulting Group)	Vol. 2, No. 3, Page 3	Text
Security in a Foodservice Operation	Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 3, Page 2	Text
Small and Very Small Plant Web Page	Vol. 1, No. 1, Page 1, 2	Text
South Dakota State University	Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 3, Page 2	Text
Specified Risk Materials (SRMs)	Vol. 1, No. 1, Page 2	Text
Vol. 2, No. 10, Page 2	Text
Identification, Removal and Disposal	Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 6, Page 2	Text
Strategic Implementation Plan for Strengthening Small and Very Small Plant Outreach	Vol. 1, No. 1, Page 1	Text
Vol. 2, No. 4, Page 1	Text
Vol. 2, No. 5, Page 2, 3	Text
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T
Technical Seminars
Methods to Ensure Effective Sanitation in Meat, Poultry and Egg Products Establishments	Vol. 2, No. 3, Page 3	Text
Technical and Policy Questions	Vol. 1, No. 1, Page 2	Text
Vol. 1, No. 2, Page 1	Text
Vol. 2, No. 1, Page 3	Text
Vol. 2, No. 2, Page 2	Text
Test and Hold	Vol. 2, No. 3, Page 1, 3	Text
Texas A&M	Vol. 2, No. 6, Page 2	Text
Thiboumery, Arion	Vol. 2, No. 11, Page 1, 4	Text
Trigeminal Ganglia	Vol. 1, No. 1, Page 2	Text
Tucker Foreman, Carol	Vol. 2, No. 6, Page 2	Text
Vol. 2, No. 1, Page 1, 3	Text
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U
University of Wisconsin	Vol. 2, No. 9, Page 2	Text
USDA Agricultural Research Service	Vol. 1, No. 2, Page 4	Text
USDA Cooperative State Research, Education and Extension Service	Vol. 2, No. 9, Page 2	Text
USDA Food and Nutrition Service	Vol. 2, No. 2, Page 1	Text
USDA Rural Development	Vol. 2, No. 11, Page 1	Text
Business Program	Vol. 1, No. 3, Page 1	Text
Cooperatives Program	Vol. 1, No. 3, Page 1	Text
U.S. Department of Health and Human Services	Vol. 1, No. 2, Page 3	Text
Vol. 2, No. 10, Page 3	Text
U.S. Environmental Protection Agency	Vol. 2, No. 10, Page 3	Text
U.S. Food and Drug Administration	Vol. 2, No. 1, Page 4	Text
Vol. 2, No. 2, Page 4	Text
Vol. 2, No. 10, Page 3	Text
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V
Validation	Vol. 2, No. 8, Page 3	Text
Vol. 2, No. 12, Page 3	Text
Verification	Vol. 2, No. 8, Page 3	Text
Vol. 2, No. 9, Page 2	Text
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W
Web Seminars	Vol. 1, No. 1, Page 4	Text
Vol. 2, No. 5, Page 2	Text
W.K. Kellogg Foundation	Vol. 2, No. 11, Page 1	Text
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Small Plant NEWS
Editor: Keith Payne
Production: Sally Fernandez, Joan Lindenberger
Design: Gordon Wilson
Contact: Small Plant News, USDA/FSIS, Aerospace Building, 3rd Floor-Room 405, 14th and Independence Ave., SW, Washington, DC 20250. 1-800-336-3747
E-mail: SmallPlantNews@fsis.usda.gov

FSIS

Food Safety and Inspection Service

United States Department of Agriculture

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Index, Volumes 1 and 2, Small Plant News