Header graphic for print

Food Safety News

Breaking news for everyone's consumption

Laura Mushrush

Laura Mushrush

Laura Mushrush is a digital and print journalist with a specialty in livestock production. After graduating from Kansas State University in 2013 with degrees in agricultural journalism and animal science and industry, she worked as an associate editor for Farm Talk Newspaper, covering the four-state area of Arkansas, Kansas, Missouri and Oklahoma. From there, she joined the editorial team for Drovers Magazine, where she covered ag policy, food safety, business management and production practices for the U.S. beef industry. Recently, Mushrush has taken her career international with photography and feature pieces appearing in British, Canadian and Swedish publications. When she’s not writing, Mushrush is working on her family’s purebred Red Angus ranch or for their specialty meat company. She takes her scotch neat, steak rare and burgers cooked to 160 degrees F.

Articles Written by Laura Mushrush

Subscribe to this author via RSS

HACCP Principle No. 7: Compliance requires the right records

Editor’s note: This is the final installment of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. To ensure… Continue Reading

HACCP Principle No. 6: Verify, document, repeat to compete

Editor’s note: This is the sixth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. “Verification procedures need… Continue Reading

HACCP Principle No. 5: Establish, execute corrective actions

Editor’s note: This is the fifth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. Once a company… Continue Reading

HACCP Principles: No. 4 Details matter — as does training

Editor’s note: This is the fourth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.  “What will you… Continue Reading

HACCP Principles: No. 3 Set limits for critical control points

Editor’s note: This is the third of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.  Once a food… Continue Reading

HACCP Principles: No. 2 identify critical control points 

This is the second of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.  Once a hazard analysis is… Continue Reading

HACCP Principles: No. 1 conduct a hazard analysis 

Editor’s note: This is the first of five articles on Hazard Analysis Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the FDA to serve as a guideline to creating a systematic approach in the identification, evaluation and control of food safety hazards.  Since the early ’90s, meat, egg and high-risk… Continue Reading

Food safety compromises can carry costly consequences

Editor’s note: This is the fourth of a four-part series on technology and food safety sponsored by PAR Technologies. Fourth-eight million — 48,000,000 — that’s how many people the Center for Disease Control and Prevention estimates become sick from foodborne illness each year in the United States. Another 128,000 people end up hospitalized and about 3,000 people die. Exact figures are hard… Continue Reading