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Food Safety News

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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

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Easing the growing pains of going digital with food safety records 

Editor’s note: This is the fourth installment of a four-part series on electronic record keeping enhancing companies’ food safety efforts. The series is sponsored by PAR Technologies.   It’s not a matter of “if” but “when” digital platforms will be required for food safety records, says Matthew Botos, CEO of food safety software company ConnectFood.Com. While the… Continue Reading

Now that you’ve got the data, what are you going to do with it?

Editor’s note: This is the third installment of a four-part series on how companies can use electronic record keeping to enhance food safety efforts. The series is sponsored by PAR Technologies.     As companies transition from paper-based food safety records to digital platforms, managing the increased amount of data can become challenging, especially when passing it… Continue Reading

Digital records bring greater food safety, management benefits

Editor’s note: This is the second installment of a four-part series on how companies can use electronic record keeping to enhance food safety efforts. The series is sponsored by PAR Technologies.   “Today’s food supply chains have an inherent weakness: individual parties are using disparate digital systems, different technologies, and paper-based processes to bridge the gaps,” says… Continue Reading

Break up with paper; commit to digital; embrace food safety

Editor’s note: This is the first installment of a four-part series on electronic record keeping to enhance companies’ food safety efforts. The series is sponsored by PAR Technologies.  Whether it be for improved business management, safeguarding against food safety compromises or ticking all the boxes to keep the FDA at bay, record keeping is the… Continue Reading

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