January/February 2019 - 9

PREVENTIVE PLANNING
The problem with doing so, though, is
that it cuts into production time. When
food processors aren't producing, they
aren't making money. This is one of
the big challenges the industry faces,
Stout said. He believes the answer is
more hygienically designed equipment
that would eliminate the need for those
deep cleans.
" So that's been an incentive for trying
to improve hygienic design - it comes
back to productivity and giving the
time needed to run more production,
rather than less production because of
the need to clean at a set frequency, "
Stout said.
" But it's not going to happen
overnight, " he said.
Recognizing there was work to be
done, Commercial Food Sanitation
began in 2013 on a collaborative basis
to uncover the main sanitation and
hygienic design issues.
In 2016, thanks to support from Taco
Bell, Stout held the first Hygienic Design
Forward summit in California. The
summit brought together 15 original
FOOD SAFETY
" Our goal is to advance hygienic design
knowledge and application to promote
public health and safety. "
- Joe Stout, founder and president of Commercial Food Sanitation
equipment manufacturers (OEMs), each
of which brought along a salesperson
and an engineer, and 15 processors, who
brought along a food safety specialist
and an engineer or operations person.
The event included talks by notable
quick-service restaurants, as well as
a speed-networking event where each
processor spent 12 minutes one on one
with each OEM.
" It was a very vibrant discussion, "
Stout said. " And people really enjoyed
it and learned a lot in that meeting. "
In January 2017, Stout held a
similar session at Northwest Food
Processors Association on the West
Coast. Individuals from the produce
sector attended the meeting, as well
as individuals from the dairy sector.
" That meeting was focused on
hygienic design, " Stout said. " And that
was a very good group. What we ended
up doing is we had the opportunity
to go out on the floor and look at
some of the equipment. And that was
educational from a supplier side, as the
OEMs would show us their equipment. "
From there, Stout held another session
at United Fresh in July 2017. That was
a similar speed networking processors
meeting with OEMs. " We probably had
100 people at that meeting, so that was
very successful, " Stout said.
While these sessions were a good
start, Stout knew they had their
limitations. In late 2017, he started
putting together a Hygienic Design
Forward group that would focus and
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PRODUCE PROCESS ING
9
http://www.dougmac.com
January/February 2019

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