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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

The case for understanding your products

It’s imperative processors fully understand their products from a microbiological viewpoint.

Richard F. Stier

November 8, 2013

The consequences of not doing so can be severe.

Food Safety

Using color to ensure food safety

Colors can help minimize cross-contamination or adulteration and ensure procedures are followed.

Richard F. Stier

October 11, 2013

One company has developed a series of allergen tags that can be used not only for products in the warehouse, but also work-in-process and process records.

Food Safety

Are your ingredients and raw materials safe?

Risk assessment is an essential element for protecting a company’s good name, its products and its customers

Richard F. Stier

June 6, 2013

Today, processors must ensure what they order is safe, high quality and wholesome, and vendors must be able to prove all of these.

Food Safety

Metal detection: Quality or safety?

Make sure the equipment has been properly set up and validated, and these activities have been fully documented.

Richard F. Stier

April 9, 2013

Metal detection is a fact of life in the food processing industry. Most processors, whether they process snacks, meats, grains or liquids, have either metal detectors or X-ray machines to detect and control metal contamination.

Food Safety

Food defense and FSMA

The key to building a food defense program is risk assessment. Start now to evaluate current defense programs and assess the potential for intentional contamination.

Richard F. Stier

March 6, 2013

Start now to evaluate current defense programs and assess the potential for intentional contamination.

Food Safety