Articles by Richard F. Stier

There are many who believe Murphy is a constant companion of food processors around the world. This is the Murphy as in Murphy’s Law and, “Anything that can go wrong, will go wrong.” This may seem rather pessimistic, but it is a fact of life especially for those who are long-time members of the industry.

A commitment to the environment or “going green” has become an integral element of doing business around the world, and that includes the food business—from growing and husbandry through food handling to processing and distribution, including at grocery stores.

Much of the microbiological and quality testing done by the food industry is conducted to meet customer demands. This is especially true with products that are deemed high risk. Examples of such products are meat, dairy, and almost any product containing protein, plus any product that does not incorporate a kill step in the process.

Food processors cannot make money and operate effectively unless their production lines are operating, so managing and minimizing downtime is crucial to operational effectiveness and optimizing production operations.

While these conditions may not be widespread in plants overseas, they’re food for thought when considering partner suppliers for imported ingredients.

One of the most significant and powerful statements in all of the United States collection of food regulations may be found in 21 CFR Part 113: “Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.” The regulation clearly states that processes must be established by a “competent process authority.”

Since handwashing is a key element of the food quality and safety programs for food processors, meeting this early mandate was not a major issue for the industry. But how should companies go about ensuring that their people not only wash their hands, but that handwashing is effective?

Know what to look for in a third-party auditor to ensure food safety and regulatory compliance.

Fresh fruits and vegetables have been part of humankind’s diet for millennia. This started with the hunter-gatherers and has progressed through to today where crops are grown and eaten fresh all over the world. 

2021 marked two significant anniversaries: one year of the COVID-19 pandemic and ten years of FSMA. How have they affected the food industry and food safety management systems?