Whether you’re a food processor or producing in a restaurant, the best means for evaluating a frying operation is to conduct a study.
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 Rickstier4@aol.com.
Articles by Richard Stier
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.
How to upgrade businesses and practices so you can better address a pandemic.
If you build a good food safety program, your effort goes toward maintaining the program and monitoring its efficiency.
Allergen awareness is a hot button topic, but there are two industries where allergen management could be improved: food service and restaurant sectors.
Hundreds of different foods are packaged in plastic, yet both land and sea plastic pollution are significant problems that are increasing daily.
Many years ago, someone dear to me told me “One trains their dog, but educates a person.” That person was my mother, who also happened to be a food science professor at Rutgers University. Education means that people are not only taught a task, but also understand why they do the task and its importance…. [Read More]
Valuable insights on the topic of environmental monitoring from food industry veteran Cliff Coles.
If you take to Twitter or some other form of social media to communicate science or your thoughts and opinions on food science, food safety, or food quality, tread carefully.