Control Point Profiles

Trevor Morones

Founder | Food Safety Liaison

Control Point founder, Trevor J. Morones, is a 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, GFSI auditor in training, Serv Safe Instructor 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 while creating cultures of operational excellence.

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 many committees critical to the support of food industry safety and excellence.

Amy Frenchmeyer

Managing Partner | Food Safety Liaison

Control Point Managing Partner, Amy J. Frenchmeyer, is a highly effective food safety expert and certified meat scientist. Serendipitous events have allowed her to make her way through all facets of large scale meat and poultry manufacturing, from beginning her career performing HACCP checks at a beef harvesting facility to most recently holding a corporate role managing the food safety systems of a high volume ready-to-eat business.

While always striving to perform at her best, Amy truly thrives in taxing, high pressure situations. Often, she has been brought in to clean up otherwise preventable problems ranging from market withdrawals, failed audits, and disgruntled customers. Due to this background, she understands the importance of properly setting up food safety systems from the start to minimize future risk to consumers and to preserve the longevity of a brand.

One of the most important skills Amy brings to the table is the ability to solve and to prevent problems by utilizing out-of-the-box thinking. She believes that frequently the best approach is the one no one has ever tried before, and often much can be learned by studying other departments and industries.

Amy earned a B.S. in Animal Science, with a meat science certification, from Texas A&M University. She ensures that she remains a leader in her field by gleaning as much knowledge as possible through continuous education, seminars, conferences, and working in the trenches.

About HACCP

Food safety is at the core of HACCP. HACCP stands for Hazard Analysis and Critical Control Points and is defined by the FDA as “a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.”

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