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

How processors can use robots to enhance food quality and safety

Richard F. Stier

June 10, 2020

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How are robots used in the food industry and what might the future hold for the industry?

Food Safety

Keeping employees safe during the COVID-19 pandemic

Richard F. Stier

May 4, 2020

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Given the ongoing issues with the COVID-19 virus and the reactions by government, which is treating the ongoing battle as if it was a war, the food industry is going to have to step forward.

Food Safety

A focus on education leads to better food safety outcomes

Richard F. Stier

April 17, 2020

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When one trains, the persons being trained learn a task by rote. When the focus is education, people learn how to do a task or about a subject, why said task or subject is important, why it is essential a protocol be followed, and the potential concerns if the procedure is not followed.

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.

Recipe for Resilience: Reducing Risk in Your Food and Beverage Supply Chain

It’s no secret that COVID-19 disrupted the global food supply chain and is causing shortages across industries. Food and beverage organizations must take a hard look at their current supply chain strategies and work to proactively mitigate supply chain risk across the organization, from suppliers and employees to logistics and inventory.

Join us to learn about the reliable, cost-effective and highly energy-efficient clean and wash booster system designed to improve plant functioning for today’s food manufacturers.

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Combatting the Coronavirus

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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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Richard F. Stier

ARTICLES

How processors can use robots to enhance food quality and safety

Keeping employees safe during the COVID-19 pandemic

A focus on education leads to better food safety outcomes

Don’t overlook the role of handwashing in food safety

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

The basics of cleaning and sanitation in food plants

What processors need to know about environmental monitoring

Assessing risk in your operation’s food safety plan

Food defense has become a critical aspect of food safety audits

Cleaning, sanitizing programs are part of the food safety equation

Food Engineering

2020 June