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Home » Authors » Richard Stier

Articles by Richard Stier

cleaning processing equipment
Food Safety

Cleaning, sanitizing programs are part of the food safety equation

Richard stier 200px
Richard Stier
March 20, 2019
A cleaning and sanitizing process has always been a key element for ensuring food safety and quality, but its importance has escalated over the years.
Read More
bacterial testing

Processors must ensure their PCQIs are qualified, trained and experienced

Richard stier 200px
Richard Stier
February 19, 2019
Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.
Read More
tracing product
Food Safety

How Food Processors Can Create a Plan for Traceability and Recalls

Richard stier 200px
Richard Stier
January 18, 2019
All food processors, no matter what they produce or where they are located, should develop, document, implement and maintain a program for traceability and recalls.
Read More
pathogen testing
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.
Richard stier 200px
Richard Stier
September 21, 2018
When it comes to pathogen testing, processors must choose from a number of processes, as well as whether the work will be done in-house or through a contract laboratory.
Read More
Rick Stier
Food Safety

An allergen-free warehouse

Allergen management and proper labeling are key in a company’s effort to prevent cross-contact.
Richard stier 200px
Richard Stier
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.
Read More
Rick Stier
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 stier 200px
Richard Stier
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.
Read More
Rick Stier
Food Safety

Prerequisite programs ensure food safety

A regulatory shift that happened years ago remains a key part of food safety management today.
Richard stier 200px
Richard Stier
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.
Read More
Rick Stier
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 stier 200px
Richard Stier
October 9, 2017
Several major manufacturers of foodservice fryers are installing technology that allows the continuous monitoring of their cooking oil quality.
Read More
FDA inspection

What you need to know before an FDA visit

What your company needs to properly develop, document and implement before an investigation
Richard stier 200px
Richard Stier
June 15, 2017
To ensure an FDA inspection is handled properly, it is imperative procedures are in place to do so.
Read More

Happy 50th Birthday to HACCP: Retrospective and Prospective

Richard stier 200px
Richard Stier
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.
Read More
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August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

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 look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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