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 avoid food safety and quality issues from employee error

Protect product integrity through training, security measures and prevention programs

Richard F. Stier

October 23, 2020

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Avoid food safety and quality issues from employee error, protecting product integrity through training, security measures and prevention programs.

Food Safety

Do third-party audits need a revision?

Food and beverage companies often view audits as something to pass instead of necessary improvement tools

Richard F. Stier

September 25, 2020

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Food and beverage processors should encourage third-party audit firms to be more critical and eliminate checklists.

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?

Consumers are choosing products and brands they know and trust as they shop for food during the global pandemic. Any disruption to production could damage brand reputation, wreak havoc on throughput and disrupt the supply chain.

Food Engineering

2020 November

In the November 2020 issue of Food Engineering, we put a spotlight on sustainability. This issue features an in-depth look at the winner of our Sustainable Plant of the Year award.

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