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

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.

Food Safety

Processors must ensure their PCQIs are qualified, trained and experienced

Richard F. Stier

February 14, 2019

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Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.

Food Safety

How Food Processors Can Create a Plan for Traceability and Recalls

Richard F. Stier

January 18, 2019

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All food processors, no matter what they produce or where they are located, should develop, document, implement and maintain a program for traceability and recalls.

Food Safety

How Preventive Controls Affect FDA Inspections

Understanding preventive controls is critical to FSMA compliance

Richard F. Stier

November 21, 2018

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The enactment of the Preventive Controls for Human Food regulation has profoundly affected the food processing industry in the United States and throughout the world.

Food Safety

Take the time to do food safety right

Richard F. Stier

October 18, 2018

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When it comes to food safety, quality and sanitation, time should be the least of your considerations.

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.

Richard F. Stier

September 21, 2018

No Comments

When it comes to pathogen testing, processors must choose from a number of processes, as well as whether the work will be done in-house or through a contract laboratory.

Food Safety

An allergen-free warehouse

Allergen management and proper labeling are key in a company’s effort to prevent cross-contact.

Richard F. Stier

June 18, 2018

No Comments

Parts of any food or beverage plant that need to have allergen management programs in place are the receiving, storage and warehousing areas.

Food Safety

How food processors can build corrective action programs

Processors must have a program to identify deviations and initiate corrective actions or corrections

Richard F. Stier

March 16, 2018

No Comments

According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.

Food Safety

Prerequisite programs ensure food safety

A regulatory shift that happened years ago remains a key part of food safety management today.

Richard F. Stier

January 17, 2018

No Comments

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Reducing Mechanical Wear in Food Processing while Increasing Productivity

ON DEMAND: Food processing manufacturers have an increasing number of challenges, whether they are processing vegetables and fruit, filling pastries and baked goods, or cutting meat. This includes keeping up with sanitation, safety and maintenance requirements while maintaining throughput and production quality.

Water Management Best Practices

Effective management of water is becoming increasingly critical for food and beverage processors as the cost for incoming water increases and water supply becomes limited or restricted. Join Hixson Architecture & Engineering for our next Food Plant of the Future webinar, Water Management Best Practices, in which we share the strategies, technologies, and processes for reducing a plant’s overall water footprint.

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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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Food Engineering

2019 April

In the April issue of Food Engineering, we take an in-depth look at Valley Milk's milk powder processing plant in Turlock, Calif., which was selected as FE's 2019 Plant of the Year.

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