Articles by Richard F. Stier, Contributing Editor

Recalls are a fact of life

Every day, it seems there is another food product recall.  There are condiments recalled for potential contamination with botulism, meats that may contain Listeria monocytogenes, candies that have undeclared allergens and snacks with metal shavings.
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Have we lost sight of HACCP?

Those who fail to understand history are doomed to repeat it.
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Are regulators endangering our food supply?

The FDA comes under fire as reports of mismanagement come to light.
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Could more inspections stifle food contamination?

Inspections minimize contamination, but the key to avoiding problems is in prevention.
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Assessing risk in Eastern Europe

Food safety problems facing nations such as Romania are not insurmountable, but they will not be solved quickly.
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Lessons learned from recall

Industry group takes steps to stop product contamination.
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Heed the word: watch those birds

A pest management program that doesn’t address birds has a significant gap.
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The certification conundrum

Certification programs have become a big business in the food industry. Some companies are willing to certify anything, provided you pay them enough money. 
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Don't cruise under the radar

Recent food safety problems should help our industry, not harm it.

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Food Safety: As strong as your weakest link

Understanding food ingredients and the variances among them is a must in order to ensure food quality and safety.
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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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