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 to manage food labels to ensure allergens are clearly noted on any product

Use of the wrong package or label is one of the most common causes of allergen recalls

Richard F. Stier

July 29, 2020

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One of the most common causes of allergen recalls is the use of the wrong package or wrong label on a container. It is imperative that food processors make sure that the correct label is placed on each and every product, especially for foods with allergens.

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).

Gain some clarity on the technologies to get your data working for you—whether you’re just looking to add more sensors and monitoring, or you’ve been crunching data for a while and want to move to a new level of efficiency.

Building an Industry 4.0 Vision to Ensure Food Safety and Reduce Food Waste

Without a doubt, the world is changing, intensifying the need for companies to be more digitally connected. For the food and beverage industry, the fourth industrial revolution gives rise to technologies that help increase productivity, improve food safety, reduce food and resource waste, and provide full supply chain transparency from farm to consumers.

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COVID and Staffing

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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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Richard F. Stier

ARTICLES

How to manage food labels to ensure allergens are clearly noted on any product

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

Food Engineering

2020 September