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Home » Authors » Richard F. Stier
Richard F. Stier

Richard F. Stier

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

Articles

ARTICLES

handwashing
Food Safety

A focus on education leads to better food safety outcomes

Richard F. Stier
Richard F. Stier
April 17, 2020
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.
Read More
handwashing
Food Safety

Don’t overlook the role of handwashing in food safety

Richard F. Stier
Richard F. Stier
February 19, 2020
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.
Read More
operator on food production line
Food Safety

The evolution of food safety management systems—from early 1900s to audits today

Richard F. Stier
Richard F. Stier
January 24, 2020
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.
Read More
cleaning and sanitation

The basics of cleaning and sanitation in food plants

Understanding the difference between cleaning and sanitizing is critical
Richard F. Stier
Richard F. Stier
January 7, 2020
Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.
Read More
environmental monitoring

What processors need to know about environmental monitoring

Richard F. Stier
Richard F. Stier
December 17, 2019
Do we need to establish a program for environmental monitoring for pathogens?
Read More
HACCP
Food Safety

Assessing risk in your operation’s food safety plan

By law, your assessment must evaluate two elements: likelihood and severity of occurrence
Richard F. Stier
Richard F. Stier
November 18, 2019
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.
Read More
receiving dock
Food Safety

Food defense has become a critical aspect of food safety audits

Richard F. Stier
Richard F. Stier
April 17, 2019
Food defense is now an integral element in almost all third-party audit schemes, in particular ones from the Global Food Safety Initiative (GFSI).
Read More
cleaning processing equipment
Food Safety

Cleaning, sanitizing programs are part of the food safety equation

Richard F. Stier
Richard F. Stier
March 18, 2019
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.
Read More
bacterial testing
Food Safety

Processors must ensure their PCQIs are qualified, trained and experienced

Richard F. Stier
Richard F. Stier
February 14, 2019
Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.
Read More
tracing product
Food Safety

How food processors can create a plan for traceability and recalls

All processors need a program for traceability and recalls
Richard F. Stier
Richard F. Stier
January 18, 2019
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.
Read More
View All Articles by Richard F. Stier
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  • NEWS
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