Laura Mushrush

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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.

Latest Articles

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 industry still primarily operates with paper-based records, there is a lot to be gained by being ahead of the curve…
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 up and down the supply chain in a usable format.  “The challenges cut across sectors and actors: There are too…
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 Premal Bhatt, QA and Food Safety SME. For the last 15 years, Bhatt has worked to establish global 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 backbone to a food company keeping the lights on and remaining in operation. Paper is still the norm… for now…
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 a food company has operated in compliance with its own HACCP plan, records must be kept as evidence that all…
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 to be put into place so the things a food company said it was going to do in its HACCP…
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 falls out of compliance with its HACCP plan, it becomes at risk for having to issue a food recall. “A…
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 measure?” “Who is going to measure it?” “How are they going to do it?” These are just a few of…
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 company’s Hazard Analysis and Critical Control Points team establishes critical control points (CCPs), their next task is to identify critical…
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 conduct by a company’s HACCP team, the next step is to determine where along the food production line any biological,…