Joe Stout

A blueprint for pest control in bakeries

10.29.2018

By Joe Stout

To keep insect infestations away, bakers need to plan ahead.

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.

How to safely transition to ready-to-eat products

11.13.2017

By Joe Stout

Joe Stout details sanitation strategies required for production changeover.

Wet vs dry cleaning (part 2)

06.05.2017

By Joe Stout

Bakers must know when to use either one or a combination of both for sanitary operations.

Wet vs dry cleaning (Part one)

04.10.2017

By Joe Stout

Sanitary operations require a standardized plan with measurable goals, but knowing how to achieve them is critical.

Joe Stout: Constant collaboration

02.17.2017

By Joe Stout

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

Avoiding accidental allergens

10.17.2016

By Joe Stout

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

Adding up the real costs of expansion

06.03.2016

By Joe Stout

When expanding operations, bakers need to collaborate to effectively evaluate the long-term price of food safety in their decision-making process.

Balancing food safety and production time

04.25.2016

By Joe Stout

Joe Stout offers insights on striking a balance between the need for effective food safety and the goal of longer production runs.

Joe Stout

ARTICLES

A blueprint for pest control in bakeries

The environmental impact of sanitation strategies

Creating a periodic equipment cleaning program

How to safely transition to ready-to-eat products

Wet vs dry cleaning (part 2)

Wet vs dry cleaning (Part one)

Joe Stout: Constant collaboration

Avoiding accidental allergens

Adding up the real costs of expansion

Balancing food safety and production time

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