Articles by Richard F. Stier, Contributing Editor

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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Form fits function

Choosing to build a new plant rather than renovate or expand an existing one is based on any number of necessary functions. The existing facility may be outdated and operating costs excessive. Or, a new location may offer advantages such as reduced labor costs, lower taxes, improved access to markets or simply the room to grow. Whatever the reason, it behooves operations and plant managers to plan carefully and understand where they are going and why. Today, a commitment to build a new plant is a commitment to sanitary design.
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Food Safety: Returning to quality

Have you ever ordered a meal or purchased a food product and not been satisfied with it? Did you make your feelings known? As a member of the food industry, I certainly hope you did. Food processors establish customer service departments for just that reason.
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Get more bang for your buck

Educational programs that include food safety, sanitation and quality as part of worker safety training offer more protection and rewards for processors.
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Why can't scientists communicate science?

The food supply in the United States is one of the most diverse and safe in the world. A stroll through a grocery store almost anywhere in the country reveals a variety of choices unknown anywhere else around the globe. So, one wonders, how can an industry that can produce such bounty have a problem when it comes to communicating safety and efficiency?
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Building your plant's ark

Noah may have been among the first to plan for impending natural disaster. Don't let him be the last.
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The simplicity of sanitation

By turning to basic principles, plants can avoid the most common design flaws.
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If you use metal detectors, don't go it alone

Understanding your equipment's capabilities up front keeps food safe and makes manufacturing easier.
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Do your homework

Designing the right type of test for your plant makes all the difference in food safety.
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From the frying pan into the fryer

Are allergens an issue for fried foods? Experts discussed these and other topics at the 5th International Symposium on Deep-Fat Frying.
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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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Food Engineering

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2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

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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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