About Us

Meet The Founder

Mike DeCesare is a seasoned food safety professional with extensive experience across manufacturing, ready-to-eat foods, retail operations, and product development. His background includes building and optimizing food safety systems, leading sanitation and environmental monitoring programs, developing microbiological specifications, and supporting R&D teams in launching innovative, safe, and compliant products. 

Mike also brings specialized experience in dry-cured meat products such as salami, prosciutto, coppa, and pancetta. His hands-on understanding of fermentation, curing, drying parameters, and product safety allows him to support facilities working with these complex, artisan-style categories

Mike’s Expertise Spans:

HACCP plan and FSMA Preventive Controls development & validation

  • Environmental Monitoring Programs (EMP)

  • Sanitation program design & optimization

  • Allergen management

  • Microbiology and shelf-life considerations

  • SQF program development and preparation

  • Training & workforce development

  • R&D formulation and product safety evaluations

His hands-on approach, operational insight, and ability to simplify complex regulatory requirements set him apart as a consultant who doesn’t just advise — he partners with clients to create lasting improvements.

What Sets Us Apart

Science-Based Expertise

We combine regulatory knowledge with microbiology, sanitation, and R&D experience to deliver practical, real-world guidance.

Customized Solutions

No two facilities are the same. We tailor every program, training, and assessment to your unique processes and goals.

Operational & R&D Insight

With experience in both plant operations and product development, we help bridge the gap between quality, production, and innovation teams.

Clear Communication

Complex regulations, simplified. We translate what the FDA, USDA, and GFSI standards require into actionable steps your team can follow.

Results That Last

We design systems that are sustainable, employee-friendly, and built for long-term success; not quick fixes.

Dry-Cured Meat Processing

Expertise in fermented and dry-cured meats (salami, prosciutto, coppa, pancetta), including pH and water activity targets, fermentation controls, curing safety, and microbial risk management.

Our Approach

We believe effective food safety is built on:

  • Strong foundational programs

  • Employee engagement and training

  • Clear documentation and accountability

  • Preventive thinking

  • Collaboration across departments

  • Continuous improvement

From your first consultation to program implementation and ongoing support, we work side-by-side with your team to ensure every solution strengthens your operation.

At DeCesare Food Safety Consultants LLC, the SAFETY Principles guide our work — a clear framework built on integrity, trust, scientific rigor, and strong client partnerships. These values shape every recommendation we deliver. 

S — Science-Based Decisions

Our guidance is rooted in microbiology, regulation, and proven industry standards.

A — Accountability

We act with integrity, honesty, and full responsibility for the work we deliver.

F — Food Quality & Integrity

We ensure products meet safety, quality, and consistency expectations through science-based evaluation and strong operational practices. 

E — Expertise

We bring deep knowledge across food safety, sanitation, operations, product development, and R&D processes. 

T — Team Partnership

We build long-term, collaborative relationships based on trust, clarity, and reliable support, working side-by-side with clients to create solutions that work in real operations. 

Y — Your Brand Protected

Your company’s reputation, product safety, and brand integrity are always our highest priority.



Why DeCesare Food Safety Consultants?

The Experience, Expertise & Integrity Behind Your Food Safety Success

  • 30 years of industry experience across food manufacturing, RTE foods, sanitation, operations, and product development

  • Specialist in dry-cured meat products including salami, prosciutto, coppa, and pancetta — with deep knowledge of fermentation, curing, drying, and microbial safety

  • Expert in HACCP, FSMA, PCQI, EMP, sanitation systems, and allergen management

  • Proven operational insight — solutions that work on the floor, not just on paper

  • Strong R&D support for formulation, microbiological specs, labeling, and commercialization

  • Clear, science-based communication that simplifies complex regulations

  • Trusted partner for manufacturers, processors, R&D teams, and food service operators

Dedicated to protecting your brand through safer products, stronger systems, and practical, sustainable improvements