Control Point founder, Trevor J. Morones, is classically culinary-trained expert
butcher. As a craft butcher, he understands first-hand the desire to focus on the craft
and create the best product possible, creating throngs of satisfied customers and
fulfilling on brand promises of quality, efficiency and unique value.
As a Lead HACCP Instructor, Serv Safe proctor and instructor, GFSI auditor in training,
Trevor brings his brilliant engineering mind and spirit to craft training and solutions to
minimize the amount of time spent with red tape and regulations, eliminating costly
mistakes, fines and health issues while creating cultures of operational excellence.
Guidance is also dispensed through IFT’s Legalized Cannabis Hemp Edibles working
group and as Vice Chair for NCIA’s Infused Product Committee.
In working with high volume manufacturing facilities and highly acclaimed restaurants
such as B&B Hospitality Group, Good Uncle, and The Cosmopolitan of Las Vegas, Trevor
has perfected the balance between productivity and compliance. Control Point was
created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food
safety concerns and processes with a high level of excellence.
Control Point is all about results. Trevor’s training and implementation practices
have proven to increase company growth, domestically and internationally, by 66%.
Trevor holds positions on a number of committees critical to the support of food
industry safety and excellence.