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Home » Authors » Richard Stier
Richard Stier

Richard 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

cleaning and sanitation

Choosing the right cleaning tools

Identify needs to ensure right cleaning and sanitizing equipment, materials choice
Richard stier 200px
Richard Stier
December 22, 2020

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


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record-keeping
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 200px
Richard Stier
October 27, 2020
Avoid food safety and quality issues from employee error, protecting product integrity through training, security measures and prevention programs.
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food safety audit
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 200px
Richard Stier
September 29, 2020

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


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allergen labeling
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 200px
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.
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packaging robots
Food Safety

How processors can use robots to enhance food quality and safety

Richard stier 200px
Richard Stier
June 23, 2020
How are robots used in the food industry and what might the future hold for the industry?
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handwashing
Food Safety

A focus on education leads to better food safety outcomes

Richard stier 200px
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.
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operator on food production line
Food Safety

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

Richard stier 200px
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.
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cleaning and sanitation

The basics of cleaning and sanitation in food plants

Understanding the difference between cleaning and sanitizing is critical
Richard stier 200px
Richard Stier
January 20, 2020
Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.
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receiving dock
Food Safety

Food defense has become a critical aspect of food safety audits

Richard stier 200px
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).
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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 stier 200px
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.
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One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

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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