Articles by Richard F. Stier

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.

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.

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.

Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.

Do we need to establish a program for environmental monitoring for pathogens?

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 defense is now an integral element in almost all third-party audit schemes, in particular ones from the Global Food Safety Initiative (GFSI).

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

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.