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Archive for 2011

26
Apr

MeatPoultry.com | April 26, 2011 | by Joe Stout Food safety training programs can start with an understanding of personal safety.   Take any training program — from operations, quality, safety or even human resources — and there’s a good chance those lessons can be applied to situations in sanitation.

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16
Feb

FoodBusinessNews.net | February 16, 2011 | by Shane Whitaker Equipment manufacturers have placed a greater emphasis on sanitary design in the past two years, yet improvements should be continuous. Joe Stout, who founded Commercial Food Sanitation LLC this past year after 28 years with Kraft Foods, most recently as the director of global product protection, sanitation and […]

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07
Feb

BakingBusiness.com | February 7, 2011 | by Shane Whitaker   Equipment manufacturers have placed a greater emphasis on sanitary design in the past two years, yet improvements should be continuous. Despite recently published data from the Centers for Disease Control and Prevention (CDC) that estimate the number of food-borne illnesses in the US is dramatically […]

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