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
Progress, of any kind, is a series of steps and in this, the second installment of our Small Steps series, we examine how color can improve food safety.
Management needs to create a working environment where each group not only understands the role of the other, but also where they need to work together.