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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. David Crean Matilda Freund Ph.D. Cliona Murphy M.Sc.
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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