Articles by Richard F. Stier, Contributing Editor

The building blocks of food safety

Our focus should be on process control, not adding more food safety tests.
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Managing your HACCP program

Developing, implementing and maintaining a food safety program are essential elements to good business.
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It's a food plant, not a garage

Your maintenance area may be more of a food safety hazard than you think.
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Open water on third party audits

Processors can sink or swim with the advantages and disadvantages of third-party audits.
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Avoiding courtroom drama

Understanding the ins and outs of lawsuits is imperative to safeguarding your business.
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It may be wet and wild, but is it clean?

A close examination of processing plant water systems helps prevent product contamination.
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Say goodbye to the weakest link

It's time for manufacturers to invest in better transport systems.
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Step Two: Color your world

Progress, of any kind, is a series of steps and in this, the second installment of our Small Steps series, we examine how color can improve food safety.
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Building the perfect plant

Processors must balance sanitation and safety. The perfect plant starts with the perfect floor.
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Food Safety <br> Small steps to improve plant hygiene

HACCP has become a buzzword for product marketers around the world.
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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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FSMA Audit

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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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