Articles by Richard F. Stier, Contributing Editor

Food Safety

Make a commitment to educate your workforce

By properly educating staff and providing adequate resources to do this, a company protects its workforce, reputation, resources and itself.
By Richard F. Stier, Contributing Editor
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Everybody knows Murphy’s Law: Anything that can go wrong will go wrong.


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Food Safety

Killing two birds with one stone

By Richard F. Stier, Contributing Editor
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A well-designed and implemented chemical purchasing, handling and storage program bolsters a company’s food safety and food defense programs.


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Food Safety

Flooring: Do it right the first time

Perhaps the biggest failure for companies building new plants or modifying them is the choice of flooring.
By Richard F. Stier, Contributing Editor
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Murphy’s Law, “Anything that can go wrong, will go wrong,” is very applicable to the food processing industry.


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Food Safety

Is preparing for third-party audits an oxymoron?

By Richard F. Stier, Contributing Editor
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 It can be dangerous for a company to prepare for an audit— if it decides to rework its procedures. 


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Food Safety

Communication is the basis of a food safety management system

Processors should establish a culture that encourages interaction and information flow not only from top management to the workforce, but from the workforce upward.
By Richard F. Stier, Contributing Editor
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Turnover is often minimal when workforces are encouraged to participate and rewarded if their performance or ideas are adopted.
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Food Safety

The case for understanding your products

It’s imperative processors fully understand their products from a microbiological viewpoint.
By Richard F. Stier, Contributing Editor
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The consequences of not doing so can be severe.


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Food Safety

Using color to ensure food safety

Colors can help minimize cross-contamination or adulteration and ensure procedures are followed.
By Richard F. Stier, Contributing Editor
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 One company has developed a series of allergen tags that can be used not only for products in the warehouse, but also work-in-process and process records. 


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Food Safety

Are your ingredients and raw materials safe?

Risk assessment is an essential element for protecting a company’s good name, its products and its customers
By Richard F. Stier, Contributing Editor
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Today, processors must ensure what they order is safe, high quality and wholesome, and vendors must be able to prove all of these.


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Food Safety

Metal detection: Quality or safety?

Make sure the equipment has been properly set up and validated, and these activities have been fully documented.
By Richard F. Stier, Contributing Editor
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Metal detection is a fact of life in the food processing industry. Most processors, whether they process snacks, meats, grains or liquids, have either metal detectors or X-ray machines to detect and control metal contamination.


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Food Safety

Food defense and FSMA

The key to building a food defense program is risk assessment. Start now to evaluate current defense programs and assess the potential for intentional contamination.
By Richard F. Stier, Contributing Editor
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Start now to evaluate current defense programs and assess the potential for intentional contamination.


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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
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Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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