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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

Food Safety

Translating the 5S system to food safety

A method developed for operational efficiencies can help enhance food safety programs.

Richard F. Stier

January 12, 2017

The 5S system reduces operational steps, improves overall cleanliness of work areas.

Food Safety

What's the best way to deal with cell phones on the plant floor?

What to consider when deciding and setting up plant policies on cell phones.

Richard F. Stier

October 17, 2016

Richard F. Stier argues that factories should ban cell phones almost everywhere.

Food Safety

How to know if your plant needs environmental monitoring

As Preventive Controls Regulation is finalized, food makers should be aware of how it affects them.

Richard F. Stier

September 15, 2016

Industry concerns and paranoia over environmental monitoring have been magnified by some of the third-party audit schemes.

Enhancing hygiene in your plant

Which program is right for you?

Richard F. Stier

August 11, 2016

Food processors are very conscious of the need to ensure a sanitary environment on the processing floor.

Food Safety

A corollary to Murphy's law in the food industry

Richard F. Stier

June 17, 2016

The longer you work in the food industry, the more you realize Murphy’s law applies.

Food Safety

Choosing between metal detection and X-ray technology

Base your decision on needs and risk, but remember these devices should never be a replacement for GMPs.

Richard F. Stier

May 16, 2016

Foreign material control, especially metal contamination, has become an integral element of food quality and safety programs.

Food Safety

Are you doing all you can to keep glass out of your products?

Food processors must develop and maintain a program to manage glass and brittle plastic in their plants.

Richard F. Stier

January 11, 2016

Any food product with glass in it is, of course, deemed to be adulterated.

Food Safety

Handling the air in your plant

An air-handling system is useless without proper in-plant sanitation. A good handling system is also an essential element of an effective allergen management program.

Richard F. Stier

November 23, 2015

Processors tend to think much more about traffic patterns than airflow patterns, but they should never underestimate the importance of air management when it comes to producing safe, wholesome foods.

Food Safety

Time to use some common-sense protocols

Food and beverage processors should commit to properly evaluating equipment and process changes by doing it right the first time around.

Richard F. Stier

September 24, 2015

It’s a sad fact that some food processors still buy equipment based simply on price and the ability to produce a product.

Food Safety

Antimicrobials are more than just ingredients

Minimize potential contamination with antimicrobial materials incorporated in floors, walls, overheads, ceilings, drains, doors, clothing and non-food contact surfaces.

Richard F. Stier

August 24, 2015

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.

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Industrial Heat Pumps: Sustainable Energy Solutions for Now and the Future

FMTE Formed by Four Food Manufacturing Companies

Coalition Unites Europe’s Food Manufacturing Technologies and Equipment Sector

Fighting the Foodborne Bacteria War with Cleaning and Sanitation

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