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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

ARTICLES

Food Safety

A focus on education leads to better food safety outcomes

Richard F. Stier, M.S.

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.

Food Safety

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

Richard F. Stier, M.S.

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.

The basics of cleaning and sanitation in food plants

Understanding the difference between cleaning and sanitizing is critical

Richard F. Stier, M.S.

January 20, 2020

Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.

Food Safety

Food defense has become a critical aspect of food safety audits

Richard F. Stier, M.S.

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).

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 F. Stier, M.S.

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.

Food Safety

Cleaning, sanitizing programs are part of the food safety equation

Richard F. Stier, M.S.

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.

Processors must ensure their PCQIs are qualified, trained and experienced

Richard F. Stier, M.S.

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.

Food Safety

How Food Processors Can Create a Plan for Traceability and Recalls

Richard F. Stier, M.S.

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.

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 F. Stier, M.S.

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.