Joe Stout to serve as FPSA food safety consultant
Sept. 15, 2011
by Meat&Poultry Staff
MCLEAN, Va. –Joe Stout, contributing editor to Meat&Poultry and former Global Director of Product Protection, Sanitation & Hygienic Design at Kraft, will serve as a food-safety consultant to the Food Safety Task Force of the Food Processing Suppliers Association, announced David Seckman, FPSA president.
“We are delighted to have someone with Joe’s experience and wealth of knowledge to work with our members as they tackle the important task of designing equipment that ensures the safe production of food products,” Seckman said.
Stout gained industry-wide recognition and honors for his work leading the Equipment Design Task Force at the Grocery Manufacturers Association and American Meat Institute. He has raised the awareness of the need for sanitary design of equipment and food safety in all areas of the food industry.
“Understanding the new Food Safety Modernization Act is critical to suppliers of equipment, machinery, and services to the food industry”, said David Camp, president of Key Technology and chairman of the FPSA Food Safety Task Force. “Our efforts will be strengthened greatly by the expertise that Joe Stout will provide.”
Three of the more than 30 seminars that FPSA will offer at the upcoming PROCESS EXPO (Nov.1-4, Chicago) will feature Stout:
- Preventive Programs for Perfection in Food Safety will discuss the integration of preventive programs within a food-safety culture to drive to perfection.
- Working with Legacy Infrastructure and Equipment in the “FSMA” Era will deal with the challenges of working with “design challenged” equipment in the new regulatory environment.
- Managing Pathogen Risks in Dairy Operations, which goes beyond traditional 3-A standards for design criteria “inside the pipe” and discusses risks “outside the pipe” where the potential for contamination comes from the plant environment outside of the protective pipe.
For more information about PROCESS EXPO 2011, visit www.MyProcessExpo.com.