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Food Safety Magazine

food Safety Magazine Aug-Sept

August/September 2026

The cover story for the August/September ‘26 issue of Food Safety Magazine discusses the organization and use of third-party audit data to understand risk and prevent foodborne illnesses. Additional features examine the consideration of food safety at the Board of Directors level, an approach that treats HACCP as an active and evolving management system, and building better food safety decision-making capabilities across the food supply chain. 

Cover Story

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Manager and Employee

Beyond the Audit Score: Using Contributing Factors to Predict Foodborne Illness Risk in Restaurants

The restaurant industry has an opportunity to change how it uses restaurant audit data to enable more foodborne illness risk intelligence
Hal King
Hal King Ph.D.
August 11, 2026

Most restaurant brands already collect enough third-party audit data to understand risk better, but the data are usually trapped in a compliance framework. The problem is not a lack of data; it is that the data are organized around checklist completion rather than outbreak causation. 


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Features

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a professional business team engaged in a corporate meeting around a conference table in a modern office

Food Safety Representation at the Board Level

To fulfill their governance responsibilities, boards require regular, high-quality reporting that translates technical food safety issues into business risk terms
Roy Kirby Ph.D. Matilda Freund Ph.D. Cliona Murphy M.Sc. David Crean
August 13, 2026

Food safety, once considered the responsibility of technical and production functions, should be recognized as a company-wide, end-to-end business imperative. At the same time, food safety risk management is becoming increasingly complex and represents a growing threat to food companies, and should be regularly addressed by the Board of Directors. 


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This image shows two quality control specialists in protective gear

From Compliance to Capability: When HACCP Becomes a Living System

Reframing HACCP as a living management system for frontline decision-making, leadership behavior, and real-world risk control
Shingai Nyarugwe Ph.D. Heidi Gough Ph.D.
August 19, 2026

Many organizations continue to approach food safety primarily as a compliance exercise rather than as an embedded part of everyday operations. This article considers an approach where HACCP is treated as an active and evolving management system rather than an annual event.


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food service workers or culinary trainees wearing hairnets, aprons, and protective gloves while preparing vegetables in a commercial kitchen setting

From Audit-Ready to Food-Safe: Making Better Decisions Across the Food Supply Chain

How quality assurance professionals and frontline leaders can build better decision-making capabilities across the food supply chain
Andrew Thomson Matthew Wilson Ph.D.
August 21, 2026

Rather than revisiting why audits and traditional compliance training fall short, this article focuses on what actually improves food safety outcomes: how quality assurance professionals and frontline leaders can build better decision-making capabilities across the food supply chain.


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Columns

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a stainless-steel industrial conveyor belt carrying rows of uniform, brownish rectangular bars

Allergens and GMO: What is Happening in Control Programs?

Allergen control programs are now nearly universal, but analytical testing may be less common than expected
Bob Ferguson
Bob Ferguson
August 28, 2026

Allergens are an unavoidable part of food processing, and effective control is key. Testing and control options are changing, with more technologies, test formats, and cleaning options available. How are food processors evaluating and choosing the options they use? This global survey of food processors seeks to find out.


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