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Home » Authors » Joe Stout

Joe Stout

Articles

ARTICLES

Sanitation worker

A quick lesson in sanitation planning

12.27.2019
By Joe Stout
Strategizing for sanitation and pest control ensures that a bakery will remain clean with minimal downtime.
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5S

Success at 5S hinges on employee buy-in

08.12.2019
By Joe Stout
Implementation teams help operations meet their goals.
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Pathogen equation

The pathogen equation that helps identify cross-contamination risks

07.08.2019
By Joe Stout
A little bit of manufacturing math reduces threats and leads to solutions to mitigate them.
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Food safety workers inspecting food in tins

Revisiting the golden rules of food safety

04.01.2019
By Joe Stout
Establishing sanitation and safety standards can protect operators — and consumers — every minute of every day.
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Sanitation

The environmental impact of sanitation strategies

07.02.2018
By Joe Stout
Moving to dry methods of cleaning can help conserve water and reduce food safety risks.
Read More
Cleaning bakery equipment

Creating a periodic equipment cleaning program

04.26.2018
By Joe Stout
Periodic equipment cleaning requires a schedule for equipment tear down to ensure proper sanitation and limited downtime.
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Sanitation strategies for ready-to-eat baked goods

10.16.2017
By Joe Stout
Bakers must consider all new risks when transitioning to ready-to-eat products.
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Constant collaboration on hygienic design

02.23.2017
By Joe Stout
Advances in hygienic design come from working together and pushing innovation.
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Avoiding accidental allergens

10.26.2016
By Joe Stout
Use the ‘Stout Method’ to determine if allergen-containing dust poses a risk that could lead to a recall.
Read More

Sanitation strategies: Keep it simple

11.11.2015
By Joe Stout
A well-thought-out and explained sanitation procedure keeps a bakery clean and allergen-free.
Read More
View All Articles by Joe Stout
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