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
Certification
programs have become a big business in the food industry. Some companies are
willing to certify anything, provided you pay them enough money.
Choosing to build a new plant rather than renovate or expand an existing one is based on any number of necessary functions. The existing facility may be outdated and operating costs excessive. Or, a new location may offer advantages such as reduced labor costs, lower taxes, improved access to markets or simply the room to grow. Whatever the reason, it behooves operations and plant managers to plan carefully and understand where they are going and why. Today, a commitment to build a new plant is a commitment to sanitary design.
Have you ever ordered a meal or purchased a food product and not been satisfied with it? Did you make your feelings known? As a member of the food industry, I certainly hope you did. Food processors establish customer service departments for just that reason.
Educational programs that include food safety, sanitation and quality as part of worker safety training offer more protection and rewards for processors.
The food supply in the United States is one of the most diverse and safe in the world. A stroll through a grocery store almost anywhere in the country reveals a variety of choices unknown anywhere else around the globe. So, one wonders, how can an industry that can produce such bounty have a problem when it comes to communicating safety and efficiency?