Joe Stout, R.S. is a leader in quality and sanitation with over 40 years of experience in the industry. He founded Commercial Food Sanitation (CFS) in 2010, which provides strategic consulting, training, and solutions to address food safety, hygienic design, and sanitation challenges for food processing plants worldwide.
Previously, Mr. Stout spent 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's Director of Global Product Protection, Sanitation, and Hygienic Design. While at Kraft, Mr. Stout had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. He also managed the Global Product Protection group, assuring global support for internal and external plants.
Mr. Stout led the American Meat Institute's (AMI's) Equipment Design Task Force and has partnered for Listeria monocytogenes intervention training with AMI and the American Frozen Food Institute (AFFI) Hygienic Design initiatives. He is currently leading continuous improvement in equipment hygienic design, both in process plants and field harvest equipment. Mr. Stout also facilitated the development and execution of the Dairy Food Safety Training classes with Dairy Management Inc.'s Innovation Center.
In addition to his involvement with these initiatives and other leading industry organizations, Mr. Stout is a published authority on the subjects of food safety, sanitation, hygiene, and related areas. He became a Registered Sanitarian in the state of Pennsylvania in 1985. He is also the recipient of the International Association for Food Protection (IAFP) 2015 Sanitarian of the Year Award, the IAFP 2020 Food Safety Award, and the 2022 Food Safety Magazine Distinguished Service Award.
In this episode of Food Safety Matters, we speak with Joe [27:19] about:
News and Resources
Food Industry, NGOs, Consumers Urge FDA to Unify Food Program [4:50]
Mike Taylor: Opinion—It’s Time to Fix FDA by Breaking It Up
FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud [10:20]
FAO paper
Eliminating Viruses in Food Production [14:28]
Food Safety Insights Column, Bob Ferguson
Supply Chain Recovery—Processors Speak Out [18:26]
Sponsored by:
Michigan State University
Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
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Bonus Episode: Live from the 2024 Food Safety Summit—Part 2
Ep. 169. Live from the 2024 Food Safety Summit—Part 1
Elanco: Dr. Alissa Welsher—Using Darkling Beetles as an Indicator for Pre-Harvest Salmonella Loads
Ep. 168. Francine Shaw: Watching the Kitchen to Ensure Food Safety in Foodservice
Ep. 167. James (Jim) Jones: Engaging Stakeholders for a Unified FDA Human Foods Program
Ep. 166. Robert Manning: Real-World Recall Management and Prevention Strategies
MilliporeSigma: Cultivated Seafood—Collaborative Journey to Scale-Up Success
Ep. 165. Dr. Jason Richardson: Refreshing FSQA Culture at The Coca-Cola Company
Ep. 164. Brian Ronholm: Food Safety Current Events From a Consumer Advocate POV
Ep. 163. Natalie Dyenson: IFPA’s Advocacy for Global, Farm-to-Fork Produce Safety
Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation
Ep. 161. Sara Mortimore: Managing Food Safety and Supply Chains at Walmart and Beyond
Ep. 160. 2023: A Year of Evolving Food Safety Concerns and Regulations
Ep. 159. Sherry Brice: Balancing Food Safety, Business Leadership, and Teamwork
Path Forward: Ensuring Safety and Efficiency through Equipment Qualification
Ep. 158. Harris and Grantham: How Food Processors are Preparing to Meet FSMA 204 Traceability Requirements
MilliporeSigma: Guarding Your Food—Detecting Cronobacter and Ensuring Food Safety
Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles
Ma and D’lima: How FDA Enforces Allergen Requirements and Recalls to Ensure Food Safety
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