Control Point Profiles
Trevor J. Morones
Food Safety Liaison
Control point founder, Trevor J. Morones, is a Lead HACCP Instructor certified through the International HACCP Alliance. With his background as a craft butcher, he understands first hand the desire to minimize the amount of time spent with red tape and regulations in order to focus on the craft. His experience in manufacturing operations brought light to the concerns of balance between productivity and compliance. Through continued education, experience and desire to create solutions for the industry, Control Point was created. He established Control Point to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes.
René C. Yard
The Food & Beverage/Culinary world is a vast array of talented craftsmen, creatively inspired to embark on a career in their field, and are very driven to succeed. René is the financial liaison that has spent the last 30 years sourcing, interpreting, and coaching on data to support the goals and aspiration of talented F&B professionals. As René states, “Your business is about dollars and sense”. The driving force behind her becoming a Partner of Control Point is to translate the creative process into business objectives and guide the dream into a reality.
We at Control Point believe in a balance between craftsmanship and profitability through creative financial solutions. As liaisons, we champion the creative process while recognizing optimization by connecting Food & Beverage entrepreneurs to their vision and supporting them in developing a plan to achieve their goals. What do you want to create for yourself? Then we flip the P&L on its head to produce it.
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.”