Richard Stier is a consulting food scientist who has helped food processors develop safety, quality and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Stier holds degrees in food science from Rutgers University and the University of California at Davis. He is a Contributing Editor for Food Engineering. Email: rickstier4@aol.com

Food Safety

Don’t overlook the role of handwashing in food safety

Richard F. Stier

February 19, 2020

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Handwashing is an essential element for ensuring food safety, whether food is being processed or handled in a plant, prepared in a restaurant or foodservice outlet, or cooked at home.

Food Safety

The evolution of food safety management systems—from early 1900s to audits today

Richard F. Stier

January 24, 2020

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In 1906, President Theodore Roosevelt signed legislation that created the agency with legal authority to seize goods in interstate commerce that were adulterated, contained additives injurious to health, or contained filthy, decomposed or putrid substances.

The basics of cleaning and sanitation in food plants

Understanding the difference between cleaning and sanitizing is critical

Richard F. Stier

January 7, 2020

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Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.

What processors need to know about environmental monitoring

Richard F. Stier

December 17, 2019

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Do we need to establish a program for environmental monitoring for pathogens?

Food Safety

Assessing risk in your operation’s food safety plan

By law, your assessment must evaluate two elements: likelihood and severity of occurrence

Richard F. Stier

November 18, 2019

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After the Food Safety Modernization Act was passed, there was a great deal of angst and fear in the food industry about the impending implementation of hazard analysis, risk-based preventive controls.

Food Safety

Food defense has become a critical aspect of food safety audits

Richard F. Stier

April 17, 2019

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Food defense is now an integral element in almost all third-party audit schemes, in particular ones from the Global Food Safety Initiative (GFSI).

Food Safety

Cleaning, sanitizing programs are part of the food safety equation

Richard F. Stier

March 18, 2019

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A cleaning and sanitizing process has always been a key element for ensuring food safety and quality, but its importance has escalated over the years.

Food Safety

Processors must ensure their PCQIs are qualified, trained and experienced

Richard F. Stier

February 14, 2019

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Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.

Food Safety

How Food Processors Can Create a Plan for Traceability and Recalls

Richard F. Stier

January 18, 2019

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All food processors, no matter what they produce or where they are located, should develop, document, implement and maintain a program for traceability and recalls.

Food Safety

How Preventive Controls Affect FDA Inspections

Understanding preventive controls is critical to FSMA compliance

Richard F. Stier

November 21, 2018

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The enactment of the Preventive Controls for Human Food regulation has profoundly affected the food processing industry in the United States and throughout the world.

Vacuum plays a key role in the production of cannabinoids, from oil concentration to purification. With this exploding industry, it is important to understand the proper vacuum practices to optimize your vacuum equipment’s performance.

Mastering Inventory Management (and Why It’s Crucial to your Business)

As the pace of change accelerates in food and beverage, real-time visibility and insight can be the difference between barely surviving and thriving. Today’s dramatic market changes and constantly evolving business models are forcing food and beverage companies to re-examine their inventory management processes.

Poll

Severe Weather and the Supply Chain

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Products

Packaging Research in Food Product Design and Development

Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind.

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Food Engineering

2020 February

In the February 2020 issue of Food Engineering, we outline how to prepare backups for your automation systems in the event of power spikes, outages and viruses or cyber attacks.

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