Ep. 190. Phil Kafarakis: Ensuring Food Safety for Food Away From Home
Mar 25, 2025
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Phil Kafarakis, President and CEO of the Food Away from Home Association, shares insights from his extensive food industry career. He discusses the strategic rebranding of IFMA, emphasizing its mission to enhance collaboration in food service. Kafarakis reflects on the resilience required post-COVID-19 and introduces the ambitious 'Level Up 2027' plan to reposition the association as an industry leader. He also highlights crucial lessons from McDonald's in managing food safety, particularly during outbreaks, showcasing the need for adaptability and effective communication.
Phil Kafarakis highlights how the rebranding of IFMA as The Food Away from Home Association aligns with its strategic mission to enhance member value.
The podcast emphasizes the critical role of training initiatives, like the Master's program in Food Safety, in equipping professionals for today’s challenges.
Technological advancements, such as whole genome sequencing, are revolutionizing foodborne illness investigations, enabling quicker identification of contamination sources and improving public health outcomes.
Deep dives
The Importance of Food Safety Education
Food safety leaders play a crucial role in adapting to the evolving regulatory landscape and industry expectations. Training and education initiatives, such as the Master of Science in Food Safety program offered by Michigan State University, are essential for professionals looking to advance their careers while tackling contemporary food safety challenges. Continuous education equips food safety professionals with the tools needed to navigate new compliance requirements and ensure consumer safety. The program emphasizes practical knowledge and applicable skills, making it relevant for working professionals in the food industry.
Impact of Recent Regulatory Changes
Recent changes in food safety regulations, including proposed modifications to the Generally Recognized As Safe (GRAS) process, highlight the need for increased oversight in the food supply chain. The GRAS process has been criticized for allowing potentially unsafe ingredients to enter the market without thorough reviews, leading to incidents involving consumer safety risks. Secretary Robert Kennedy Jr. has advocated for the elimination of this loophole, aiming to enhance transparency and safety in food ingredient use. These changes are expected to influence how food safety professionals approach ingredient evaluation and risk assessments.
Influence of COVID-19 on Food Safety Practices
The COVID-19 pandemic has significantly transformed food safety protocols and training approaches within the food service industry. The emphasis on food safety culture has intensified, as food service operators have had to adapt to new consumer demands and safety expectations. Enhanced digital communication and collaboration among industry stakeholders have emerged, reshaping how food safety resources are shared and implemented. This shift illustrates the critical importance of flexibility and innovation in building resilient food safety systems in response to unprecedented challenges.
Effectiveness of Whole Genome Sequencing in Outbreak Investigations
Recent salmonella outbreaks in Europe linked to Italian alfalfa sprouts demonstrate the effectiveness of whole genome sequencing (WGS) in tracing foodborne illness sources. Investigations revealed that multiple outbreaks, initially thought to be unrelated, were actually connected to a common seed supplier. The ability to analyze genetic data from outbreak strains allowed health officials to identify the source and the geographic spread of the contamination. This technology marks a significant advancement in outbreak response, improving traceability and public health outcomes.
Collaboration for Enhanced Traceability under FSMA 204
With the implementation of FSMA 204, the food industry faces the challenge of ensuring compliance with new traceability regulations. To prepare, businesses are encouraged to strengthen relationships with trading partners and leverage technology for better data sharing. Collaboration in the supply chain is essential for successfully managing compliance requirements and enhancing overall food safety. Developing comprehensive training programs and engaging all stakeholders in proactive discussions will be vital for navigating the complexities of upcoming regulations.
Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).
In this episode of Food Safety Matters, we speak with Phil [21:13] about:
The decision to rebrand the International Foodservice Manufacturers Association as IFMA The Food Away from Home Association, and how the new branding reflects IFMA’s strategy and mission
What resilience and persistence means in the foodservice industry after the COVID-19 pandemic
How the "Level Up 2027: A Path Forward for IFMA” strategic plan will help reposition IFMA as a leader for the foodservice industry and enhance value for its members
Lessons that quick-service food establishments can learn from how McDonald’s handled the autumn 2024 multistate Escherichia coli outbreak linked to onions supplied to its restaurants by Taylor Farms
Ways in which IFMA reinforces the importance of food safety and sanitation to its members through collaboration with industry peers along the foodservice supply chain
Actions that the foodservice industry should take to ensure compliance with the Food Traceability Final Rule, and how collaboration with regulators plays a role
The need for hands-on food safety and traceability training for those working in the foodservice sector
Potential impacts of regulatory policies like the U.S. Food and Drug Administration’s (FDA’s) “healthy” designation and the Food Traceability Final Rule.
