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Home » Authors » Michael Ciepiela

Michael Ciepiela

Michael Ciepiela is Vice President of Quality and Continuous Improvement at Southern Specialties. He brings over a decade of diverse experience in the food and beverage industry, along with experience in the pharmaceutical sector, specializing in quality assurance and food safety. Throughout his career, he has excelled in multi-site implementation and adherence to GFSI requirements and regulations. Michael has also been instrumental in promoting and educating Lean Six Sigma principles in fast-paced, cross-departmental settings. As a recognized thought leader, Michael frequently speaks at national conferences. He is also a senior member of the American Society for Quality (ASQ). He holds a bachelor's degree in Biology from Alfred University and a Six Sigma Master Black Belt 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
September 3, 2026

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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a diagram illustrating the concept of Continuous Process Improvement (CPI).

From Standards to Strategy: Utilizing Benchmarking and Lean Six Sigma for Excellence

The integration of Lean Six Sigma and benchmarking methodologies offers a robust framework for optimizing process manufacturing
Michael Ciepiela Haley Bratton
October 22, 2025

This article explores how the integration of Lean Six Sigma and benchmarking methodologies offers a robust framework for optimizing process manufacturing.


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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
June 17, 2025

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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October 6, 2026

Advances in Environmental Monitoring Science and Strategy

Live: October 6, 2026 at 2:00 pm EDT: This webinar will cover how environmental monitoring science and EMP strategies support sanitation verification and the safe production of food.

October 15, 2026

How to Prevent Physical Contamination in Food Production and Strengthen Compliance

Live: October 15, 2026 at 2:00 pm EDT: Attend this webinar to gain insight into how product inspection helps protect your brand, reduce recall risk, and support compliance.

October 29, 2026

FDA Proposes Major GRAS Reform: What It Could Mean for Your Business

Live: October 29, 2026 at 2:00 pm EDT: Attend this webinar to examine potential implications for self-GRAS, Flavor and Extract Manufacturers Association (FEMA) GRAS, and food-contact substances.

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