Current
Position at CWA
Graham Tow is also an Associate Director of CWA International Ltd and a senior
member of the Food Technology Department which provides a comprehensive service in the
investigation of incidents, claims assessment and expert advice for litigation and loss
prevention. He is an accredited lead assessor and has considerable experience in the
field of hazard analysis and risk assessment within food and catering, and of
temperature controlled storage and transport of perishable food products.
Graham has over 30 years experience within the Food industry, initially working as a
development technologist and in technical management roles within the dairy, canning,
baking, chilled and frozen food sectors. Latterly he became a senior manager and
from 1988 to 1995 he was Operations Director of an international bakery ingredients
manufacturer. In 1995 he set up as a food consultant working in association with
CWA.
He is an expert in the principles of HACCP (Hazard Analysis Critical Control Point) which
is fast becoming the backbone of UK and EU Food Safety Legislation. He specialises
in food poisoning risk assessment and investigations and in technical cases involving
perishable and frozen storage/transport. He also has considerable knowledge of damage to
bulk dry commodities such as oil seed, tree/ground nuts, grain and animal feed
ingredients. Graham lectures regularly to law firms and insurance companies both in the UK
and abroad on food poisoning and food spoilage risk assessment.
Specific Expertise with CWA The
following list offers some selected examples of Graham’s experience:
Food Safety
Food safety assessment and investigations into food poisoning outbreaks
Dairy Products
Technical and EU Legislative investigations relating to:
butter, mayonnaise, yoghurt, milk, cheese, dairy desserts
Refrigerated Fresh Vegetables
Technical and marketing investigations relating to:
carrots, cauliflower, taro, potatoes, onions, lettuce, asparagus, mushrooms, celery
Refrigerated Fresh Fruit
Technical and marketing investigations relating to:
apples, pears, bananas, kiwi fruit, grapes, pineapples, citrus
Frozen Food
Technical and marketing investigations relating to:
meat & poultry, fish, prepared meals, ice-cream
Bulk and Bagged Commodities
Technical and marketing investigations relating to:
milk powder, egg powder, wheat, malt, soya beans, rice, sunflower seeds, pulses, tree
& ground nuts, sugar & molasses
Animal Feeds
Investigation of damage to bulk animal feed ingredients:
oil seed expellers, fishmeal (bulk and containerised), cereals & beans
Career Synopsis
| 1995 to date |
Food Technology and Food Safety
Consultant Specialises in the
investigation of incidents, claims assessment and in providing expert technical advise for
litigation and loss prevention for marine insurance and legal businesses. Provides
technical advice to food companies relating to food safety, legislation, new product and
process development and cost reduction. |
1988-1995 |
Operations/Technical Director - Renshaw
Scott Limited Renshaw Scott is a £50m
turnover subsidiary of the Hero Group of companies, manufacturing cake coatings, nut
products, toppings & fillings for both the industrial and retail market sectors.
During this period Graham was responsible to the MD for the management of all new
manufacturing projects, product and process development, technical services including
quality systems and quality assurance as well as customer technical support.
Soon after joining the company as Technical Director, was given full operational
responsibility for the Mitcham factory (200 staff) and headed up a project team
responsible for the rationalisation of three manufacturing sites, the building of a new
factory at Liverpool and development of two processing lines. When the rationalisation was
completed in early 1991 moved to Liverpool to resume the role of Technical Director and
enhanced the technical department by building a strong customer service and product
development team.
In conjunction with the Commercial Director responsible for the procurement and quality of
all raw materials including sugar and a wide range of nuts and nut products. This involved
the auditing and approval of supplier’s premises and shipping arrangements
particularly in the US and China.
As an independent consultant now advises on all matters relating to food legislation and
quality assurance and as such maintains close contact with the Food and Drinks Federation
and the Food Research Associations. |
1983-1988 |
Research and Development
Manager - Milk Marketing Board of England and Wales
Responsible to the Technical Director for the Research and Development
programme of the MMB having an annual budget of £3m.
During this time planned, built and managed a new Research and Development unit at Reading
specifically to develop new uses for milk and milk products and to provide a technical
service for the dairy industry in general.
The position involved a considerable amount of Public Relations including Chairmanship of
the South Eastern branch of the Society of Dairy Technology and giving a number of papers
at different conferences. |
1980-1983
|
Technical Manager- Marietta Foods Ltd
An Associated British Foods Company manufacturing frozen and chilled pizzas and
bakery products. Responsible for the setting up and management of a new technical
and product/process development department during a period of substantial growth. |
1974-1980* |
Company Chief Chemist- Dairy Produce Packers
Ltd Manufacturers of Butter, Cheese and
Processed Cheese and other dairy products. |
1971-1974*
|
Senior Development Technologist - RHM Ltd Groceries division of Rank Hovis McDougall Ltd |
1969-1971*
|
Assistant to Chief Chemist- Energen Foods
Ltd Producers of Diabetic & Dietetic
Foods |
1967-1969
|
Works Chemist- Lea and Perrins Ltd Makers of Worcester Sauce. |
1962-1967
|
Assistant Quality Controller- Ledbury
Preserves Ltd Manufactures of canned
preserves, jams and fruit juices. |
| * These three positions were held
within the RHM group of companies. |
Individual Qualities
- A good technical knowledge of a wide range of
food products including fresh fruit and vegetables, bulk dry commodities and high risk
products such as meat, fish and dairy products.
- A good communicator (both written and oral) and
trainer with the ability to work with people at all levels.
- An experienced project manager with the ability
to achieve time targets and objectives.
- An in-depth knowledge of Food Spoilage and Food
Safety and in particular HACCP (Hazard Analysis Critical Control Point)
- A solid “hands on” technical and
Research & Development background with direct experience of attendances at loading and
discharge of both bulk and containerised cargoes in Europe, Asia and the United States.
|
