Meet Chris Fuller:
getting it right the first time
I've worked with a lot of meat. I've worked in a lot of meat facilities. Every operation has pros and cons…it’s the nature of the business. Whether it’s an in-house developed component, a work-around, or standard procedure developed by the QA team, all operations have flaws. With our industry experience and expertise, our goal is to incorporate the pros and avoid the cons when setting up your operation.
It's already enough of a challenge to operate a small meat processing plant successfully - avoiding unnecessary mistakes and creating the most streamlined business possible is why I started Fuller Consulting. By focusing on efficiency, worker safety, animal welfare, and food safety to ensure your operation runs the way you envision and makes you money. We’ll get it right the first time.
Core services include:
business development
operational improvements and facility design
operational feasibility, budget projections
grant writing
equipment sourcing and layout
staff and management training
USDA compliance, Organic, SQF/BRC, and HACCP development
Services
Operational efficiency
Business development
Design
Training
Procurement aid
Food safety programs
Feasibility & profitability
Grant writing & feasibility studies
Equipment sourcing
scope of expertise
Fuller Consulting is available to help you strategize and launch your meat-based projects, whether you’re opening or operating a traditional processing plant, butcher shop, value added processing facility, a restaurant, or an on-farm slaughter facility.
My expertise falls within the scope of red meat & poultry processing, including:
USDA or custom-exempt slaughter & butchery
Organic, GS1, and SQF certifications
USDA label approvals for all claims
Exotic meats such as bison or yak
Humane handling including Animal Welfare Approved & Certified Humane slaughtering and label approvals
Retail or wholesale sales and distribution
Value-added meat production
Free advice
Visit the blog to read advice, lessons and stories in small meat processing. The tips you'll see there focus on design, planning, and operations.