Managing food regulations at the state, local, and federal levels can create problems, as the agencies aren’t always in line with each other.
Richard Stier joined Food Quality & Safety as a Co-Industry Editor in January 2018. He is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology. He has worked with a wide range of processing systems and products, including canning, freezing, dehydration, deep-fat frying, aseptic systems, and meat processing. Rick has been instrumental in helping processors develop the quality, food safety, and sanitation systems needed to compete in today’s market and grow their business. In addition to being a food safety, GMP, and quality systems auditor, he is also certified as a seafood and meat and poultry HACCP instructor from AFDO and by the International HACCP Alliance. Rick’s international experience includes completing projects in over 50 countries and working with over 650 food processors around the world. He is an instructor for the Preventive Controls Qualified Individual training and has received instruction in the Foreign Supplier Verification Program. Rick is a member of the IFT, IAFP, and the NCAACC. Reach him at [email protected]
Articles by Richard Stier
Every food processor must establish programs to manage the water they use in their daily operations to ensure water safety.
The people who helped me grow as a professional focused on teaching problem solving, as opposed to regurgitating every little fact related to an issue.
Processors can’t skip these steps when building or upgrading their food quality, safety, and sanitation programs.
We must move forward, learn from mistakes and the events of 2020, and celebrate the roll-out of the COVID-19 vaccines and the end of lockdowns.
We hope that Food Quality & Safety will serve as a source of useful lumber for stocking your brain-attic so that you can utilize the information we provide to solve problems.
Oil filtration varies in complexity depending upon the system and materials used.
Whether you’re a food processor or producing in a restaurant, the best means for evaluating a frying operation is to conduct a study.
Much—if not all—of our food safety, quality, and sanitation systems are built on learnings and hard lessons.
The key to producing high quality fried food is maintaining the oil in the best condition for as long as possible.