From tackling lipid oxidation and contamination risks to improving workplace safety, negotiation skills and water management, industry leaders delivered practical strategies for advancing rendering operations at the 2025 US Poultry & Egg Association Poultry Protein and Fat Seminar in Nashville, Tenn.

As part of his presentation on foreign material detection and prevention, Dave Shields, manager of sales and business development at Oestergaard, highlighted best practices for ensuring product safety, quality and equipment protection between the receiving bin and cooker. He observed that foreign materials, such as metal, glass, plastic and stone, pose serious safety risks, threaten brand reputation and can cause costly recalls and equipment damage.

Tony Alongi, regional safety director at Darling Ingredients, emphasized that true safety in rendering plants begins with leadership and visibility on the work floor. He encouraged recognizing employees to prevent incidents or reporting near misses to build a positive safety culture. He noted that accountability and courage in safety leadership demonstrate genuine care for team members’ well-being.

The panel titled Dealing with Conflict and Negotiation Skills, moderated by Barry Griffith, senior managing engineer at Tyson Foods, brought together industry leaders Colin Acedo, director of operations at Pilgrim’s; Salam Safi, vice president of human resources at Darling Ingredients; Latonya Jordan, senior human resources business partner at Tyson Foods; and Jason Gorham, vice president of human resources at 3D Corporate Solutions. The panelists emphasized the importance of active listening, clear communication and cultural awareness in negotiations, noting that most conflicts arise from misunderstandings. The session highlighted that successful negotiation relies on trust, clear expectations and genuine understanding between parties.

Brian Kiepper, associate professor in the Department of Poultry Science at the University of Georgia, emphasized that effective water conservation begins with a comprehensive facility water audit, leading to a detailed water balance. Kiepper also addressed water quality challenges, including dissolved air floatation skimmings and emerging contaminants like microplastics from sources such as food packaging, firefighting foams and coatings. He noted that accountability in water management depends not on who caused contamination, but on who can remove it.

Source: US Poultry & Egg Association