Richard F. Stier, M.S.

Food Safety

An allergen-free warehouse

Allergen management and proper labeling are key in a company’s effort to prevent cross-contact.

June 28, 2018

Parts of any food or beverage plant that need to have allergen management programs in place are the receiving, storage and warehousing areas.

Food Safety

How food processors can build corrective action programs

Processors must have a program to identify deviations and initiate corrective actions or corrections

Richard F. Stier, M.S.

April 9, 2018

According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.

Food Safety

Prerequisite programs ensure food safety

A regulatory shift that happened years ago remains a key part of food safety management today.

Richard F. Stier, M.S.

January 17, 2018

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Food Safety

New tools help track degradation of cooking oil

New tools are available to evaluate the quality of frying foods, but will they solve all of the problems?

Richard F. Stier, M.S.

October 9, 2017

Several major manufacturers of foodservice fryers are installing technology that allows the continuous monitoring of their cooking oil quality.

What you need to know before an FDA visit

What your company needs to properly develop, document and implement before an investigation

Richard F. Stier, M.S.

June 15, 2017

To ensure an FDA inspection is handled properly, it is imperative procedures are in place to do so.

Foreign Material Control: Food Quality, Safety or Both?

Richard F. Stier, M.S.

April 1, 2014

Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.

Happy 50th Birthday to HACCP: Retrospective and Prospective

Richard F. Stier, M.S. William H. Sperber Ph. D.

December 1, 2009

The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.