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Home » Authors » Richard F. Stier
Richard F. Stier

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

ARTICLES

maintaining production capacity
Plant Operations

Disruptions are a Reality: Plan Ahead

Having contingency plans for your facility, before disaster strikes, is essential to maintaining production capacity and negating devastating effects of natural disasters, epidemics, supply-chain crises, and other potential disruptions.
Richard F. Stier
Richard F. Stier
November 21, 2022

There are many who believe Murphy is a constant companion of food processors around the world. This is the Murphy as in Murphy’s Law and, “Anything that can go wrong, will go wrong.” This may seem rather pessimistic, but it is a fact of life especially for those who are long-time members of the industry.


Read More
Going Green and Food Safety

Can Going Green Affect Food Safety?

Well-developed, documented and maintained food management system mandates are the key to ensuring food safety when incorporating sustainability measures.
Richard F. Stier
Richard F. Stier
October 10, 2022

A commitment to the environment or “going green” has become an integral element of doing business around the world, and that includes the food business—from growing and husbandry through food handling to processing and distribution, including at grocery stores.


Read More
Food Testing Meets Customer Demands

The Role of Sampling in Quality Management

How smart sampling can be an effective element in a food safety program.
Richard F. Stier
Richard F. Stier
August 23, 2022

Much of the microbiological and quality testing done by the food industry is conducted to meet customer demands. This is especially true with products that are deemed high risk. Examples of such products are meat, dairy, and almost any product containing protein, plus any product that does not incorporate a kill step in the process.


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maximizing downtime during cleaning shutdowns

7 steps for minimizing downtime during cleaning shutdowns

Richard F. Stier
Richard F. Stier
April 25, 2022

Food processors cannot make money and operate effectively unless their production lines are operating, so managing and minimizing downtime is crucial to operational effectiveness and optimizing production operations.


Read More
safety of imported foods
Food Safety

10 potential food safety challenges from imported ingredients

Richard F. Stier
Richard F. Stier
February 8, 2022

While these conditions may not be widespread in plants overseas, they’re food for thought when considering partner suppliers for imported ingredients.


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kill-step validation

How kill-step validation protects your products and customers

Richard F. Stier
Richard F. Stier
January 6, 2022

One of the most significant and powerful statements in all of the United States collection of food regulations may be found in 21 CFR Part 113: “Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.” The regulation clearly states that processes must be established by a “competent process authority.”


Read More
handwashing and sanitizing station
Food Safety

Getting handwashing right

Often overlooked, but vital for safe food handling and processing, here are some strategies for implementing a handwashing program in your operation
Richard F. Stier
Richard F. Stier
December 15, 2021

Since handwashing is a key element of the food quality and safety programs for food processors, meeting this early mandate was not a major issue for the industry. But how should companies go about ensuring that their people not only wash their hands, but that handwashing is effective?


Read More
Challenge your third-party auditor to ensure compliance.

Challenge your auditor

Treat audits as an opportunity to improve operations
Richard F. Stier
Richard F. Stier
October 8, 2021

Know what to look for in a third-party auditor to ensure food safety and regulatory compliance.


Read More
FE 0921 Produce Safety: Washing Produce

A Fresh Look at Produce Safety

Produce safety still relies on three basic concepts: Keep it clean, keep it cold and move it quickly
Richard F. Stier
Richard F. Stier
September 8, 2021

Fresh fruits and vegetables have been part of humankind’s diet for millennia. This started with the hunter-gatherers and has progressed through to today where crops are grown and eaten fresh all over the world. 


Read More
Food Safety

The state of food safety

COVID-19, FSMA have widespread effects on food safety
Richard F. Stier
Richard F. Stier
July 6, 2021

2021 marked two significant anniversaries: one year of the COVID-19 pandemic and ten years of FSMA. How have they affected the food industry and food safety management systems?


Read More
View All Articles by Richard F. Stier
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  • NEWS
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    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
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