Ep. 213. Richard Stier: Driving Continuo...

Richard (Rick) 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. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick 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.

In this episode of Food Safety Matters, we speak with Rick [18:38] about:

• His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field
• His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities
• Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems
• Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions
• Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement
• Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications
• Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies
• Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives
• A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs.

News and Resources

News

FDA Releases Produce Regulatory Program Standards [6:22]

FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11]

RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44]

FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36]

Resources

Richard Stier's articles for Food Safety Magazine

Sponsored by:

IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide}

FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1]  

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