Articles by Richard F. Stier

Ignoring small parts such as gaskets, valves, clamps or connections can cause headaches.

More regulation is not the answer, but making vows to keep the food supply safe is a good start.

All processors must understand their responsibilities under this new mandate.

Get smart about the best ways to keep workers clean and food safet.

Avoid adulteration risk with proper use and storage of food grade and non-food grade lubricants.

Passing an audit is not the issue. Ensuring safety is.

Learning from past mishaps is one of the food industry’s most valuable food safety tools.

More buyers are demanding all products be passed through a metal detector.

Last Fall, I attended the 28th Annual Rapid Methods Workshop at University of Wisconsin-River Falls.  Dr. Purnendu C. Vasavada, the driving force behind the program, brings people from all over the world to discuss rapid microbiological methods, food safety and quality issues and future trends.