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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
 
FSIS Small Plant News, Volumes 1 and 2
Topic Issue(s) (PDF) HTML Text
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
Last Modified Jul 29, 2013