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Location
 Based
in central Scotland, BC Consult can quickly and easily reach any
part of the UK, and is prepared to travel to any part of Europe
to deliver the appropriate level of service. Telephone discussion
of the range of services available and levels of support required
is offered free of charge. Please call +44 (0) 1236 78 28 95 to
enquire about this service.
Qualifications
Bill Crosson has an Honours Degree in Food Science (B Sc.), a Masters Degree in Business Administration (MBA), is a Fellow of the Institute of Food Science and Technology (FIFST), is a Chartered Scientist (CSci.), Is a Member of the Royal Environmental Health Institute of Scotland (MREHIS) and holds the Advanced Diploma in Food Hygiene and the Advanced Certificate in Applied HACCP Principles, is an accredited Auditor for the British Retail Consortium (BRC) Global Standard – Food and is a trained ISO 9001:2000 Lead Auditor. Bill is currently chairman of the Scottish branch committee of the IFST and Vice President on the national Council. He is bound by the codes of professional conduct of the bodies noted above. As a member of the Virtual Consulting Group (VCG), he can offer direct access to the skills and experience of over 60 Consultants, at the top of their fields, to bring to bear the most expert advice available to solve particular problems.
Experience
A professional Food Scientist experienced in Production, Quality
Assurance and Product Development for all types of Meat products
commonly found in the U.K. and European markets. Bill Crosson worked
for Devro and for Teepak throughout the U.K., Scandinavia, Eastern
and Western Europe and Russia, providing product support and assistance
to solve manufacturing problems. He has 25 years of experience in
the use of the range of manufacturing equipment involved in the
manufacture of Meat products including comminution, pumping and
transfer, freezing, smoking, cooking and drying. The range of his
product experience covers small diameter sausages to large hams
and cooked meats, and many products in between. Fresh U.K. sausage
products are a speciality but he has experience in fermented/dried
products and in smoked/cooked ranges. Bill has lectured on Sausage
Production Techniques at Leatherhead Food R.A. as well as presenting
many training seminars to customers and colleagues. Customer complaints.
their assessment and handling, is a particular interest. In the
Commercial field, he was responsible for opening new markets, increasing
sales volumes and identifying and developing new products and product
ranges. His track record is of consistent success.
He can offer an objective view on particular manufacturing problems
assessing potential production problems and proposing practical
solutions. Training can be given in the basics of Meat Product manufacture
and how the various ingredients used, interact. Advice on the Development
of New Products and the Optimisation of Production systems is also
offered.
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