Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 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. In this role at Kraft, Joe 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. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute's (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Consumer Brands Association's (formerly, the Grocery Manufacturers Association) Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas. Joe was previously featured in Ep. 42 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Joe [24:00] about: Why Listeria is such a tricky pathogen to get rid of Seek and destroy vs. seek and eliminate How Kraft has handled past instances of Listeria Why ready-to-eat products are so susceptible to Listeria contamination Pairing a Listeria control program with environmental monitoring Sanitation procedures for Listeria vs. Salmonella A company's options when a complete food facility rebuild or redesign is not possible Advice for cleaning equipment Swabbing frequency tips Why completely avoiding Listeria in certain food plants is impossible We also speak with Steve Mandernach [9:12] about: The release of the U.S. Food and Drug Administration's New Era of Smarter Food Safety Blueprint Joe Stout's Articles in Food Safety Magazine Hygienic Design: How Our Thinking Has Evolved Perspectives on Practices in Food Plant Sanitation and Hygiene Principles of Environmental Pathogen Control 10 Principles of Equipment Design for Ready-to-Eat Processing Operations News Mentioned in This Episode FDA Prepares for Resumption of Domestic Inspections with New Risk Assessment System [2:07] FDA: Inspections of Small Businesses under the FSMA Intentional Adulteration Rule to Begin March 2021 [5:09] Former Blue Bell CEO: Felony Charges Dropped in Deadly Listeria Outbreak Case [7:00] Sponsor: Michigan State University Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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