Articles by Richard F. Stier, M.S.

A comprehensive receiving program is a food processor's first line of defense against food safety and security risks. Key considerations include shipment verification, transportation inspections, temperature controls, allergen management, documentation, and personnel training.

Developing an effective HACCP program requires more than following the seven principles. Management commitment, document control, prerequisite programs, training, and other foundational elements are essential to building and maintaining a robust HACCP system.

A law to protect the public health is a good idea, but it should be based on a risk assessment—i.e., whether exposure to the chemical really elicits an adverse reaction. Perhaps it is time to update or rethink California's Prop 65.

Each food processor, ingredient manufacturer, beverage manufacturer, or food hander should develop, document, implement, and maintain a program that focuses on how to prepare for and deal with an audit.  

Monitoring and recordkeeping are the heart of HACCP. Records demonstrate that the program is being properly managed and that the established critical limits are being met, providing supporting data to show that the processor is producing safe foods.

Every food processor, food handler, or other food operator under FDA jurisdiction should have a program in place to deal with an FDA inspection. This column explains what this program should include and how to work with FDA investigators during an inspection.

Preventive maintenance, which involves a great deal of documentation and recordkeeping, can be considered as the most complex and detailed of the essential prerequisite programs.

This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.

Processors must develop, document, implement, and maintain a protocol for how non-conforming products will be handled. The bottom line is to ensure that non-conforming product is not inadvertently shipped.

It is essential that food processors establish a properly documented pallet management program to prevent issues caused by improper pallet use, storage, inspection, maintenance, and cleaning.