Michael Ciepiela

Michael Ciepiela is Vice President of Food Safety and Continuous Improvement at The Father’s Table. He brings over a decade of experience in the food and beverage industry, specializing in food safety, quality assurance, operational excellence, and continuous improvement.

Michael drives strategic initiatives that integrate food safety, quality, and operational performance while mitigating business risk and ensuring compliance with GFSI-benchmarked standards and regulatory requirements. Through Lean Six Sigma, data-driven decision-making, and cross-functional leadership, he focuses on optimizing efficiency, developing high-performing teams, and delivering sustainable business results.

A recognized thought leader in food safety and operational excellence, Michael is a frequent national conference speaker, published author, and member of several food safety advisory boards and industry committees. He holds a bachelor’s degree in Biology from Alfred University and a Six Sigma Master Black Belt certification from Villanova University.

Articles

ARTICLES

grocery store shelf display stocked with fresh vegetables like broccoli, zucchini, eggplant, and colorful peppers

Managing Risk From Seed to Shelf: A Comprehensive Approach to Fresh Produce Food Safety

The ability to effectively manage risk begins long before a product is harvested, transported, or processed
Michael Ciepiela

As regulatory requirements continue to evolve and consumer expectations increase, organizations across the fresh produce supply chain must adopt a proactive approach to risk management that emphasizes prevention, verification, transparency, and continuous improvement. 


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spices

Safeguarding the Spice Industry: Strategies for Contamination Prevention and Quality Control

By integrating regulatory mandates with strong internal controls and industry best practices, spice manufacturers can enhance food safety and maintain the integrity of their products
Michael Ciepiela

Spices are sourced from various regions worldwide, often involving multiple suppliers, diverse agricultural practices, and differing regulatory standards. These complexities increase the risk of contamination, adulteration, and foodborne illnesses. Effectively managing these risks requires a thorough understanding of the international supply chain and the vulnerabilities that exist at each stage.


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