Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation

About this episode

In this episode, Richard Stier discusses his journey in food science and the importance of continuous improvement in food safety and sanitation.

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…

People in this episode

Guest: Richard Stier

Topics covered

• food safety
• sanitation
• consulting
• food science
• continuous improvement
• crisis management
• internal audits

Keywords

• food safety
• sanitation programs
• food processors
• consultant
• crisis management
• internal audits
• food science

Mentioned in this episode

Organizations: Institute of Food Technologists, Food Safety Magazine, Rutgers University, University of California at Davis

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