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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

Rick Stier
Food Safety

Translating the 5S system to food safety

A method developed for operational efficiencies can help enhance food safety programs.
Richard F. Stier
Richard F. Stier
January 12, 2017
The 5S system reduces operational steps, improves overall cleanliness of work areas.
Read More
no cell phones
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
Richard F. Stier
October 17, 2016
Richard F. Stier argues that factories should ban cell phones almost everywhere.
Read More
Rick Stier
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
Richard F. Stier
September 15, 2016
Industry concerns and paranoia over environmental monitoring have been magnified by some of the third-party audit schemes.
Read More
Rick Stier

Enhancing hygiene in your plant

Which program is right for you?
Richard F. Stier
Richard F. Stier
August 11, 2016
Food processors are very conscious of the need to ensure a sanitary environment on the processing floor.
Read More
Rick Stier
Food Safety

A corollary to Murphy's law in the food industry

Richard F. Stier
Richard F. Stier
June 17, 2016

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


Read More
Rick Stier
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
Richard F. Stier
May 16, 2016
Foreign material control, especially metal contamination, has become an integral element of food quality and safety programs.
Read More
Rick Stier
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
Richard F. Stier
January 11, 2016
Any food product with glass in it is, of course, deemed to be adulterated.
Read More
Handling the air in your plant
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
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.


Read More
Rick Stier
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
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.


Read More
Rick Stier
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
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.


Read More
View All Articles by Richard F. Stier
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  • NEWS
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