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

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, he frequently speaks at national conferences. He is also a senior member of the American Society for Quality (ASQ). Michael holds a bachelor's degree in Biology from Alfred University and a Six Sigma Master Black Belt from Villanova University. In this episode of Food Safety Matters, we speak with Michael [33:14] about: What an effective, unbiased gap assessment looks like, common mistakes companies make, and how assessments can reveal opportunities for meaningful improvement How food safety and quality leaders can assess a new organization's current state and determine which quality and operational priorities require attention first How to distinguish isolated compliance issues from systemic problems involving processes, resources, leadership, organizational structure, or food safety culture What continuous audit readiness looks like in practice, and how companies can replace last-minute audit preparation with sustainable, everyday systems Practical strategies for building accountability for food safety and quality across departments and translating food safety culture goals into concrete action How Lean Six Sigma and continuous improvement methodologies can strengthen food safety and quality without allowing efficiency or productivity goals to take precedence How organizations can select and use meaningful KPIs to evaluate whether food safety and quality systems are actually improving over time Why some organizations achieve sustainable operational excellence, while others repeatedly react to the same food safety, quality, and operational problems. News and Resources News A Note From the Editorial Director: Welcome to Our New Web-First Features Collection! [3:38] FDA Closes Taylor Farms Lettuce Investigation, Announces Action Plan to Prevent Future Cyclospora Outbreaks [11:30] USDA-FSIS to Roll Out Listeria Environmental Sampling Program Nationwide at RTE Facilities [19:05] UK FSA Board Decides to Advance Sweeping Food System Regulatory Reforms [25:12] EPA Announces Glyphosate Safety Review Efforts, Decision Expected by Early 2027; Experts Question Scientific Rigor [28:53] Resources Register for the 2027 Food Safety Summit Sign up for a FREE Food Safety Magazine membership We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Mindy Brashears, Ph.D. is the U.S. Department of Agriculture's (USDA's) Under Secretary for Food Safety. She previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence. Dr. Brashears' research program has advanced food safety in meat and poultry production, with a focus on public health. Her work evaluated interventions in pre- and post-harvest environments and antimicrobial drug resistance in animal feeding systems. She has led international research teams across the globe to enhance food safety, security, and sustainable agriculture systems. Her research has resulted in more than 20 patents and patents pending for innovations in food safety. Beyond academia, Dr. Brashears has held leadership roles on boards and advisory committees, including the American Meat Science Association, the Development Council, the International Stockman's Educational Foundation, and the Protein Pact. She was a founding member of the SAFE Think Tank and has chaired the National Alliance for Food Safety and Security and the USDA's multi-state research group. Her contributions have earned national and international recognition, including induction into the Meat Industry Hall of Fame, Fellow status in the American Meat Science Association (AMSA) and the National Academy of Inventors, and numerous awards from leading associations. Carmen Rottenberg is a leader in food safety and agriculture policy, serving as Managing Director of Groundswell Strategy a Board Member for the Partnership for Food Safety Education. Prior to launching Groundswell Strategy, Carmen served as Administrator of USDA's Food Safety and Inspection Service. Over her 13 years with USDA, Carmen held several leadership roles and was credited with spearheading key agency initiatives including modernizing food safety inspection systems and establishing and updating pathogen performance standards. Carmen has extensive experience achieving collaboration across federal, state, and municipal agencies including with the Food and Drug Administration (FDA), the Occupational Safety and Health Administration (OSHA), with state departments of agriculture and across USDA's 29 agencies and offices. Carmen began her federal career in the Federal Trade Commission's Office of General Counsel and has experience working in both the public and private sectors. She holds a B.A. degree in Political Science and Philosophy from Hope College and a J.D. from American University's Washington College of Law. In this episode of Food Safety Matters, we speak with Dr. Brashears and Carmen [4:02] about: Why consumer food safety education remains essential to foodborne illness prevention alongside safeguards throughout food production, processing, inspection, and regulation How USDA approaches its role in educating consumers about safe food handling and what effective consumer food safety education looks like Where consumers fit within the shared responsibility for food safety across the farm-to-fork continuum The respective roles of government, industry, and nonprofit organizations in supporting consumers and advancing food safety education Key challenges in translating established, science-based food safety recommendations, including "Clean, Separate, Cook, and Chill," into consistent consumer behaviors How social media, influencers, news outlets, government agencies, and other information sources are affecting consumer trust and food safety messaging Opportunities to make consumer food safety education more effective and accessible through partnerships, communication strategies, educational resources, and targeted outreach Which safe food handling behaviors deserve greater consu

Jules Shepard is the CEO and Founder of gfJules, the number-one‑voted gluten‑free flour and baking mixes company in the United States. A recognized gluten‑free baking expert, she has authored three award‑winning books in the field and recently released a new cookbook dedicated to gluten‑free bread. A long‑standing and respected leader in the gluten‑free and food allergy community, Jules championed the gluten‑free food labeling movement in 2011. Her tireless advocacy, education, and lobbying efforts culminated in her receiving the first‑ever "Gluten Free Person of the Decade" award in 2020.

Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector. She oversees collaborative working groups that develop practical, accessible tools to help companies share best practices and improve food safety outcomes. Prior to joining the Alliance, Lily held leadership roles across nonprofit organizations in the U.S., managing large-scale programs and partnerships. Her work focuses on building cross-industry collaboration, translating complex topics into actionable insights, and elevating the human stories behind food safety. Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. As Vice President of Production at Bread Alone Bakery, she oversees daily operations to deliver high-quality, organic baked goods that meet rigorous food safety and sustainability standards. Originally from France, Athenais holds an M.S. degree in Engineering and studied Food Science at Mississippi State University. She has led teams through operational change, built systems for continuous improvement, and fostered a culture where food safety is a shared responsibility. Athenais brings optimism and energy to her work every day, creating an environment where teams feel empowered, engaged, and proud of the food they produce. John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. He spent 25 years with Trident Seafoods, starting as a crab fisherman and then working in roles as plant manager, corporate human resources, regulatory compliance, national account sales, FSQA, and then as Director of Training and Development for the company. John is now an independent food safety consultant based in Vancouver, British Columbia. He enjoys working with clients to help them ensure food-safe products, and he is an expert partner and Core Team Member at Cultivate SA, helping assess and change food safety culture in food businesses. John is a citizen of both the U.S. and Canada and has a broad understanding of the cultures and food companies across the two countries. In this episode of Food Safety Matters, we speak with Lily, Athenais, and John [49:50] about: Why the Alliance to Stop Foodborne Illness Mentorship Program was created, and the professional development needs it is intended to address How the Alliance matches mentors and mentees, and the factors that contribute to a successful and productive mentorship relationship Athenais and John's experience as mentorship partners, including their initial goals and how their relationship developed over time Lessons John drew from more than 45 years in food production, FSQA, training, and auditing, and what he learned as a mentor How Athenais used an outside perspective to work through food safety, operational, and leadership challenges at Bread Alone Bakery How mentorship can build communication, leadership, and relationship-building skills that may be difficult to develop through technical training alone The broader value of mentorship for strengthening collaboration, sharing knowledge, and developing professionals across the food safety field. Sponsored by: Michigan State University News and Resources News Stop Foodborne Illness Kicks Off STOP3000 Food Safety Education Month Fundraiser [3:58] FDA's Listeria Prevention Public Meeting: Experts Debate Zero Tolerance, Emphasize Environmental Monitoring and Fundamental Controls [11:51] Harvard Law Analysis Warns Food Safety Preemption Bill Could Impact More Than Additives, Create Oversight Gaps [21:12] News That USDA Cyclospora Research Was Defunded in 2026 Emerges as Nation's Largest-Ever Outbreak Continues [29:55] Alfalfa Sprouts Contaminated With Both E. coli, Salmonella Sicken 55 People

Rhodes Yepsen joined the Biodegradable Products Institute (BPI) in 2015, where he leads the organization's efforts to promote the value of compostable products. Rhodes is passionate about systems-based solutions, where there is synergy in solving for food waste and packaging simultaneously—addressing climate change, ecosystem impacts, and regenerative agriculture. Previously, he served on the Board of USCC, worked for biopolymer producer Novamont, and was a staff editor and writer at BioCycle magazine. In this episode of Food Safety Matters, we speak with Rhodes [30:05] about: An overview of California bills AB 2226, AB 1812, and SB 1031, and why the proposed packaging policies matter to food processors and packaging manufacturers nationwide Potential compliance challenges for food companies navigating evolving California packaging requirements while trying to maintain consistent packaging systems across multiple markets How compostable food packaging and organics diversion programs can contribute to food waste reduction and broader sustainability goals within the food industry Why packaging decisions must account for food safety, shelf life, and product protection alongside sustainability and end-of-life considerations BPI's concerns about the proposals and the revisions it would like lawmakers to consider to support composting infrastructure, organics diversion, and sustainable packaging Key factors food processors should weigh when selecting packaging amid changing regulations, including food safety requirements, shelf-life needs, and sustainability commitments How policymakers, food manufacturers, and packaging suppliers can collaborate on sustainable packaging solutions without compromising food safety, product quality, or consumer confidence. Sponsored by: Michigan State University News and Resources News FDA Proposes Mandatory GRAS Notifications for Ingredients Introduced to U.S. Food Supply [3:08] FDA, USDA Submit 'Ultra-Processed Foods' Definition for Final Review [9:35] FDA Finalizes FSMA Preventive Controls Guidance for Fresh-Cut Produce [16:09] FAO, Wageningen Researchers Review Broad Range of AI Food Safety Applications [18:53] FDA Finalizes Guidance for Assessing Human Health Risks of Antimicrobial Use in Food-Producing Animals [26:04] Resources Biodegradable Products Institute We Want to Hear from You! Please send us your questions and suggestions to [email protected]