Bakingandsnack.com | July 1, 2021 | by Charlotte Atchley. At a time when labor challenges persist in the baking industry, training has never been more important. Effective training ensures that product quality is upheld as well as employee and food safety standards. Without training, baking companies cannot hope to turn out high-quality baked […]
BakingBusiness.com | October 14, 2019 | by Joe Stout. Years ago as a consumer, I purchased a six-pack of chocolate chip cookies from a vending machine for an afternoon snack. My plan was to enjoy the cookies with a cup of coffee. As I started on the second cookie, I bit into a hard chocolate chip that […]
BakingBusiness.com | August 12, 2019 | by Joe Stout. During recent visits to bakery and snack production facilities, I noticed that more of them seem to be successfully implementing a 5S program. The five S’s are to sort, set in order, shine, standardize and sustain. Some have expanded this approach to 6S to include safety. Both approaches reduce […]
BakingBusiness.com | July 30, 2019 | by Dan Malovany. Following proper procedures protects belts and conveyors from a host of operational issues. As baked goods race along a production line at hundreds of pieces an hour, mishaps quickly multiply to mayhem, accidents become chain reactions and unanticipated incidents snowball into an avalanche of unscheduled downtime or something […]
BakingBusiness.com | 16 July 2018 | by Nico Roesler. Reaching sanitation goals in a bakery can be like climbing a mountain. It’s a long journey with many obstacles. But upon reaching the summit, you can look back at what you’ve accomplished and revel in the rewards.
BakingBusiness.com | April 26, 2018 | by Joe Stout. When bakers think of sanitation as a “must do,” they think of routine cleaning initiated when a plant stops a production run or does a product changeover. However, there are areas of equipment and a facility that are not accessible during routine cleaning. Hard-to-reach […]
BakingBusiness.com | November 13, 2017 | by Joe Stout. With the ever-growing demand for ready-to-eat (R.-T.-E.) foods, some processors are faced with the decision of converting their raw, par-baked or ready-to-cook (R.-T.-C.) process to R.-T.-E. This could be a daunting choice, and knowing where to start is the first major challenge.
BakingandSnack.com | June 5, 2017 | by Joe Stout. In my last column, I commented on the challenge of cleaning in the baking industry. Simply put, there is a war on water that focuses heavily on, unless absolutely necessary, reducing or stopping its use for cleaning in dry facilities. The use or presence of […]
SnackandBakery.com | April 2017. The Sanitary Design Workshop is a unique educational opportunity presented by experts who are in the trenches and currently employed in snack and bakery facilities. The event is supported by a wide range of snack and bakery industry groups and associations. Commercial Food Sanitation’s President, Joe Stout, was proud to […]
BakingandSnack.com | April 10, 2017 | by Joe Stout. Prior to working in a bakery/snack food plant, I spent several years in a Coca-Cola Enterprises bottling facility. I had responsibility for sanitation as quality manager. With this background, my experience entering the baking and snack industries was cleaning with water and detergents to ensure […]