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

Choosing the right cleaning tools

Identify needs to ensure right cleaning and sanitizing equipment, materials choice

Richard Stier

December 22, 2020

Cleaning and sanitation are far more than just chemicals used for cleaning.

Food Safety

How to avoid food safety and quality issues from employee error

Protect product integrity through training, security measures and prevention programs

Richard Stier

October 27, 2020

Avoid food safety and quality issues from employee error, protecting product integrity through training, security measures and prevention programs.

Food Safety

Do third-party audits need a revision?

Food and beverage companies often view audits as something to pass instead of necessary improvement tools

Richard Stier

September 29, 2020

Food and beverage processors should encourage third-party audit firms to be more critical and eliminate checklists.

Food Safety

How to manage food labels to ensure allergens are clearly noted on any product

Use of the wrong package or label is one of the most common causes of allergen recalls

Richard Stier

August 4, 2020

One of the most common causes of allergen recalls is the use of the wrong package or wrong label on a container. It is imperative that food processors make sure that the correct label is placed on each and every product, especially for foods with allergens.

Food Safety

How processors can use robots to enhance food quality and safety

Richard Stier

June 23, 2020

How are robots used in the food industry and what might the future hold for the industry?

Food Safety

A focus on education leads to better food safety outcomes

Richard Stier

April 23, 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.

Food Safety

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

Richard Stier

January 28, 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.

The basics of cleaning and sanitation in food plants

Understanding the difference between cleaning and sanitizing is critical

Richard Stier

January 20, 2020

Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.

Food Safety

Food defense has become a critical aspect of food safety audits

Richard Stier

December 30, 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).

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 Stier

November 19, 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.

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety.

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Food Safety Culture

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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Richard Stier

ARTICLES

Choosing the right cleaning tools

How to avoid food safety and quality issues from employee error

Do third-party audits need a revision?

How to manage food labels to ensure allergens are clearly noted on any product

How processors can use robots to enhance food quality and safety

A focus on education leads to better food safety outcomes

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

The basics of cleaning and sanitation in food plants

Food defense has become a critical aspect of food safety audits

Assessing risk in your operation’s food safety plan

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