Ideas to start the year 2019 right by improving upon food safety management systems.
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
From The Editor: Share Your Food Safety Teaching Moments
Sharing those “Aha” or “Wow” moments pertaining to food safety, quality, and sanitation.
From the Editor: Welcome New Additions to Food Quality & Safety
New contributors, editorial board, and columinsts are adding to the publication’s content.
From The Editor: Food Safety Is the Law; Quality Is a Concept
The food industry has one specific mandate from government; it must produce safe food. But what about quality? Quality is what sells products.
From the Editor: The Food Industry Needs to Communicate Better
The food industry needs to step up and address food safety issues and work to communicate with the general public.
The Nuts and Bolts of Proper Documentation for a Food Safety Plan
Every operation needs to be aware of proper documentation practices, including procedures, work instructions, and recordkeeping forms for all elements of the food safety plan.
From the Editor—HARPC: R.I.P.
HARPC is dead and buried and is really not being mourned.