Photo of 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.

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…

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…

Editor’s note: This is the third of a four-part series on technology and food safety sponsored by PAR Technologies.

Pizza, meatloaf, pasta salad, deli sandwiches, rotisserie chicken, a full Chinese food buffet – and yes, even sushi are common fan favorites found in supermarket café’s and deli section for grocery shoppers wanting to dine in…

Editor’s note: This is the second of a four-part series on technology and food safety sponsored by PAR Technologies.

GMO Free. Organic. Free Range. Grass-Fed. Gluten Free. Locally Grown. Cruelty Free. Product of this state. Product of that state – as grocery shoppers continually become more consciences of the products they drop into their carts,…

Editor’s note: This is the first of a four-part series on technology and food safety sponsored by PAR Technologies.

pH meters, infrared thermometers, wearable prompting guides and automatic cleaning systems are just a few of the many technology advancements the food industry has seen in the last 20 years says NSF’s Rade Jankovic, Senior Account…

Editor’s note: This is the final installment of a four-part series sponsored by Par Technologies. For Parts 1 through 3, please see the links below. 

About one in four households —23 percent to be exact — in the United States purchase groceries online, according to research by the Nielsen Company and Food Marketing Institute that…

Editor’s note: This is Part 3 of a special series sponsored by Par Technologies Corp. Read Part 4 on Sept. 25.

With just a few taps on a smartphone, a week’s worth of groceries is ordered for a family and delivered right to their door. For them, their grocery store’s adoption of the omnichannel approach…

Editor’s note: This is Part 2 of a special series sponsored by Par Technologies Corp. Read Part 3 on Sept. 18.

Within this decade, food retailers can expect a significant uptick in grocery shoppers using their smartphones to put food in virtual shopping carts, says recent research by The Nielsen Company and Food Marketing Institute…

As Amazon turned its key in the doors of nearly 500 Whole Foods stores across the U.S. and U.K. on Aug. 28, the online sales giant opened the gate to one of the biggest omnichannel vessels in the retail food industry.

Omnichannel, is the practice of companies utilizing multiple sales channels — think mobile apps,…

It’s not a question of if, but when, officials with the Food and Drug Administration will show up at any given food company for an unannounced inspection, with any violations outlined in a Form 483 that is handed off to company representatives as inspectors head out the door. While the Form 483 itself is essentially…