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Managing Pathogen Risks in Dairy Operations

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TIME: Friday, Nov. 4, 10:00 - 11:00am
ROOM: Siemens Theater

For years the dairy industry has counted on the 3A standards for design criteria "inside the pipe". While this has served production well, it has not entirely eliminated all pathogen threats. This session discusses the risks outside of the pipe where the potential for contamination comes from the plant environment, outside of the protection of the protective pipe.

PRESENTER: Joe Stout, Noted Expert and FPSA Food Safety Consultant

About the presenter...

Experience and Activities related to Quality, Food Safety, Sanitation, Allergens, Cleaning and Hygienic Design for Joseph Stout 
Industry Activities / Recognition
 
American Meat Institute Washington DC. 
  • Led the Equipment Design Task force in 2003 
  • Food Industry Advancement award for work in Sanitary Design and food safety advancements 2003.
  • Key trainer in Listeria Intervention and Control course. Lead sections of the training since 2002 through current time completing approximately 22 sessions.
Grocery Manufacturers Association (GMA) 
  • Lead The Equipment Design Task Force for GMA and initiated the team. Solicited participation from major Food Processors and Trade Groups. Now team includes Kellogg’s, Con Agra, General Mills, Nestle, PepsiCo, Quaker, Frito Lay, Land-O-Lakes, Bimbo Baking, Bama, Sara Lee. Also engaged 10 trade groups to sponsor training a two day training session. Multiple sessions have been completed and were sold out. 

Food Allergy Research Resource Program (FARRP) 

  • Trainer for Food Allergy Research and Resource Program since 2004. Meet twice a year. (Sponsored by University of Nebraska) 
  • Currently a FARRP consultant for member companies who need technical support on allergen related issues and programs.
  • Also supporting a rewrite of the allergen control program section of the FARRP web Site.  
Dairy Management Inc. 
  • Selected to Facilitate the Food Safety Task force and newly formed team (August 2010) to address food safety issues in the dairy industry.
  • Lead the US Dairy / IDFA sponsored Food Safety Workshops. Completed multiple training sessions in 2011.   
American Frozen Food Institute (AFFI)
  • Developed training material and participate as a trainer in the Listeria Control Programs.
  • Member of Technical Advisory Board.  
International Association of Food Protection (IAFP)
  • Member and instructor for sanitation and allergen management at recent conferences.

Kraft Foods

  • Operations Leadership award for work in Listeria control. Prestigious award given biannually for exceptional contributions to Kraft - 2005
  • Technology Leadership award RD&Q.  This is an award which recognizes industry leader leadership and advancement - 2010.      
United States EPA
  • Received an award recognizing the work completed at Kraft in reducing the use of Methyl Bromide recognized ozone deplete.

Developed working relationships with the following trade groups to advance industry design and food safety objectives:

  • 3A Sanitary Design Committee
  • BISSC Standards committee
  • American Society of Bakers
  • American Institute of Bakers
  • National Confectioners Association 
  • Biscuit & Cracker Manufacturers Association
  • American Frozen Foods Institute
  • European Hygienic Equipment Design Guidelines 
  • National Pasta Association 
  • Food Processors Supplier Association.  
Education: BS Degree in Food Science – Delaware Valley College
 
Kraft Foods Work Experience:
 
2007 – 2010     Global Director of Product Protection, Sanitation & Hygienic Design.
Responsible for cleaning programs, procedures and execution in the manufacturing plants. Had responsibility for equipment and facility design criteria across the company. Managed the allergen management programs. During this time, Kraft had approximately 230 manufacturing plants.
 
2004 – 2007     Director Global Sanitation.
Responsible for managing programs and policies across the world, including, cleaning policies related to pathogen controls, allergens, pathogens, and general cleaning 
 
1999 – 2004     Director Sanitation North America.
Initiated a corporate program focused on food safety and began to build a team to coordinate activities on sanitary design of equipment and facilities.    
1997 – 1999     Director Quality Central Area.
During this time period, Kraft manufacturing was aligned by an area structure and I had responsibility for quality in the Central Area which was comprised of 18 plants including 10 Oscar Mayer Meat and Tombstone Pizza facilities.
 
1995 – 1999     Director Quality Meals Division.
This role included working directly with the Meals Division Business, where I was the interface for quality, and food safety to the business and worked cross functionally with the R&D, Engineering, Finance, Manufacturing and Marketing.
 
1994 – 1995     Environmental Controls Manager Kraft Foods.  Due to the sale of the Birds Eye and Budget Gourmet businesses, I relocated to Chicago and used my experience in environmental to work with our real estate group and seek closure of a number of open environmental issues.
 
1992 – 1994     Associate Director Quality Birds Eye & Budget Gourmet.
Relocated from Philadelphia to Orange California to manage quality, sanitation and environmental controls for these Kraft Companies.   Assignment was short lived as these companies were sold. 
 
1991 – 1992 Field Quality Manager Bryers Ice Cream.
Managed Ice Cream Quality programs for Breyer’s Ice Cream facilities.
 
1989 – 1991     Sanitation & Environmental Manager Cultured Products.
Managed cultured Product quality for Sealtest, Breakstone, Knudsen and other Kraft dairy products. Also managed 20 + Trademark licensed facilities.
 
1982 – 1989     Nabisco Brands (Kraft Foods)
Held a variety of positions during this time period including Sanitation Supervisor, Quality Supervisor, Plant Quality Manager and Corporate Quality Auditor.
 
1979 – 1981     Coca Cola Enterprises (Philadelphia Coca Cola).
Quality Manager with responsibility for quality and sanitation.