Joe Stout

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.

Success at 5S hinges on employee buy-in

08.12.2019

By Joe Stout

Implementation teams help operations meet their goals.

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.

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.

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.

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.

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.

Constant collaboration on hygienic design

02.23.2017

By Joe Stout

Advances in hygienic design come from working together and pushing innovation.

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.

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.

Joe Stout

ARTICLES

A quick lesson in sanitation planning

Success at 5S hinges on employee buy-in

The pathogen equation that helps identify cross-contamination risks

Revisiting the golden rules of food safety

The environmental impact of sanitation strategies

Creating a periodic equipment cleaning program

Sanitation strategies for ready-to-eat baked goods

Constant collaboration on hygienic design

Avoiding accidental allergens

Sanitation strategies: Keep it simple

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