Foreign material prevention remains one of the most persistent and costly challenges in protein production. To support industry-wide improvement, the Meat Institute developed the Foreign Material Maturity Model (FMMM)—a structured framework that helps organizations assess readiness, identify gaps, strengthen prevention programs, and drive continuous improvement across multiple plants and processes.

This highly interactive session brings together leading processors to discuss how the model works in real operations, what it takes to get started, and the lessons learned from implementation at scale. The session begins with a live audience poll to understand current awareness, adoption, and ownership of FM prevention across facilities.

Matt Thomas of Tyson Foods will provide a brief overview of the model’s development and the purpose behind its creation—setting a common foundation for discussion. A moderated panel conversation will then explore practical applications and strategies through the lens of four major protein companies.

Speakers:

• Sharon K. K. Beals, Founder, SKKB-LLC
• John Handley, Ph.D., Senior Director of Food Safety Science, OSI Group LLC
• Robert Bean, Associate Director of Quality Services, Ed Miniat LLC
• Matt Thomas, Senior Director, FSQA, Tyson Foods

 Sponsored by: