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`Joseph Stout – Summary of Experience and Activities related to Quality, Food
`Safety, Sanitation, Allergens, Cleaning and Hygienic Design
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`Industry Activities / Recognition
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`American Meat Institute Washington DC.
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`• Led the Equipment Design Task force in 2003 to develop ten Principles of
`Hygienic Design
`• Key trainer in AMI Listeria Intervention and Control course. Led Hygienic Design
`sections of the training 2002 through 2010, completing approximately 22
`sessions.
`• Participate in multiple Food Industry Advisory Boards which each convene
`several times a year. 2016 – 2019.
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`Grocery Manufacturers Association (GMA)
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`• Organized the Food Industry Sanitation working group initially and helped
`organize placement under GMA where I chaired the committee for 2 years.
`• Led the GMA Equipment Design Task Force for GMA and initiated the team.
`Solicited participation from major Food Processors and Trade Groups. Team
`includes Kellogg’s, Con Agra, General Mills, Nestle, PepsiCo, Quaker, Frito Lay,
`Land-O-Lakes, Bama, Sara Lee. Also engaged 10 trade groups to sponsor
`training which has been done annually for 10 years until interrupted due to
`Covid. Trained over 700 Persons
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`Food Allergy Research Resource Program (FARRP)
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`• Trainer for Food Allergy Research and Resource Program from 2004 to 2010.
`(Sponsored by University of Nebraska)
`• Currented as 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.
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`Dairy Management Innovation Center
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`• Facilitator for the Dairy Management Inc / Innovation Center Food Safety Task
`force to address food safety issues in the dairy industry. Led the Dairy food
`safety workshop for DMI starting in 2011 through 2018 and have trained over
`2000 persons in Food Safety in Dairy. Held 5 to 6 sessions a year.
`• The Dairy Innovation leadership team met with FDA twice a year to discuss
`priorities and share industry and regulatory activities.
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`Weber EX1070
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`• Co-Authored “Controlling Pathogens in Dairy Processing Environments” /
`Guidance for the US Dairy Industry. Completed at the request of FDA.
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`American Frozen Food Institute (AFFI)
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`• Developed training material and participate as a trainer in the Listeria Control
`Programs.
`• Member of Technical Advisory Board - 2017
`Led the Listeria Working Group focused on Hygienic Design 2018 - 2019
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`Industry Awards
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`2022 Distinguished Service Award from Food Safety Magazine. Award
`recognizes individual who best exemplify characteristics the dedicated food
`safety professional.
`• Awarded the IAFP 2020 Food Safety Award in recognition of outstanding
`contributions to food safety research and education.
`• Was named IAFP Sanitarian of the Year in 2015. Presented at 2 sessions in
`2016 and scheduled for 2017 with Hygienic Design Presentations
`• AMI Food Industry Advancement award for work in Hygienic Design and food
`safety advancements 2003.
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`Industry Leadership
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`• Developed the 7 Steps of sanitation which are currently followed in the food
`industry.
`• Created the Listeria / Pathogen equation followed by and the model for pathogen
`control
`Initiated numerous food safety industry projects to promote food safety for the
`industry.
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`Publications
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`• Baking and Snack Magazine. Columnist on Operations / Sanitation Strategies –
`2012 - 2018
`• Food Safety Magazine. Numerous articles on Hygienic Design, Food Safety and
`Sanitation
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` Global Food Safety Initiative
`
`• Selected as Vice Chair for the Technical Working Group on Hygienic Design in
`2018 – 2019. Team created expectations for GFSI audits which are completed
`worldwide. Co-led in February in Nice France and China for similar meeting to
`finalize documents.
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` Kraft Foods
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`• 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.
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`United States EPA
`
`• Received an award recognizing the work completed at Kraft in reducing the use
`of Methyl Bromide recognized ozone deplete.
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`Developed working relationships with the following trade groups to advance industry design and
`food safety objectives:
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`• 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.
`• United Fresh
`• Produce Marketing Association
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`Registered Sanitarian (RS) in Pennsylvania 1985.
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`Education: BS Degree in Food Science – Delaware Valley University
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`Work History
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`Commercial Food Sanitation LLC
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`2010 – Present
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`Founded Commercial Food Sanitation LLC (CFS) and currently semi-retired Sr Advisor.
`
`Since founding CFS we supported 40% of the Fortune 50 food companies, in addition to many
`smaller food processing companies and OEMs who manufacture food processing equipment.
`Starting as an one-person consulting company, CFS was merged into Intralox and now has 40
`employees present in North America, China, Australia, Brazil and the EU. Services provided
`include general sanitation support, hygienic design consulting for equipment and facilities,
`pathogen environmental monitoring, Pathogen crisis support, training.
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`Provide direct support to Quick Serve Restaurant (QSR) suppliers. QSRs customers include
`McDonalds, Taco Bell, Chick-Fil-A, Inspire Brands, Subway, Starbucks, Burger King. Product
`categories include, Poultry, Seafood, Meat, Produce, Bakery, Dairy, The focus was on FSMA
`Preventive Controls. This work started in 2013 and continues to expand.
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`Kraft Foods Work Experience:
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`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 250 manufacturing
`plants world wide
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`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
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`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.
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`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 3 Tombstone Pizza facilities.
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`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.
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`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 Kraft’s real estate group and seek closure of a number of open
`environmental issues.
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`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.
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`1991 – 1992 Field Quality Manager Bryers Ice Cream. Managed Ice Cream Quality
`programs for Breyer’s Ice Cream facilities.
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`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.
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`1982 – 1989 Nabisco Brands (Kraft Foods) Held a variety of positions during this time
`period including Sanitation Supervisor, Quality Supervisor, QA Sanitarian, Plant Quality
`Manager and Corporate Quality Auditor.
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`Other Work Experience:
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`1979 – 1981 Coca Cola Enterprises (Philadelphia Coca Cola). Quality Manager with
`responsibility for quality and sanitation.
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`1976 – 1979 American Sweeteners / Jack Frost Sugar. / Philadelphia PA, Production
`Supervisor.
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`1974 – 1976 Freshie Foods @ West Chester State College. Food Production Manager.
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