Richard F. Stier, M.S.
Richard F. Stier, M.S. 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 also a member of the Editorial Advisory Board of Food Safety Magazine.
ARTICLES
Food Safety
Automated microbiological testing helps speed up determining if food is safe
The adoption of automated or rapid methods for pathogen testing should include some kind of overall assessment of potential benefits and risks.
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Food Safety
An allergen-free warehouse
Allergen management and proper labeling are key in a company’s effort to prevent cross-contact.
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Food Safety
How food processors can build corrective action programs
Processors must have a program to identify deviations and initiate corrective actions or corrections
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Food Safety
Prerequisite programs ensure food safety
A regulatory shift that happened years ago remains a key part of food safety management today.
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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?
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What you need to know before an FDA visit
What your company needs to properly develop, document and implement before an investigation
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