The basics of cleaning and sanitation in food plants
Understanding the difference between cleaning and sanitizing is critical
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Richard F. Stier
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
ARTICLES
Food Safety
Assessing risk in your operation’s food safety plan
By law, your assessment must evaluate two elements: likelihood and severity of occurrence
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Food Safety
How Preventive Controls Affect FDA Inspections
Understanding preventive controls is critical to FSMA compliance
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Food Safety
Automated microbiological testing helps speed up determining if food is safe
The adoption of automated or rapid methods for pathogen testing should include some kind of overall assessment of potential benefits and risks.
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