Control Point Profiles
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, and ANSI Food Manager course Instructor/Proctor, 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 Pat La Frieda, The Cosmopolitan of Las Vegas, LA Kitchen, Lincoln Carson Bakeshop project, 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.
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.
Food Safety Liaison
Ellice Ogle is a food technologist with experience in food safety and product development. She understands the struggle of the growth from bench top innovation to scaling up without compromising quality and food safety. Ellice is also an expert in third party certifications such as USDA National Organic Program, Non-GMO Project Verification Program, and Gluten-Free Certification Program.
Throughout her career, Ellice has practiced paying attention to the fine details while progressing toward the bigger picture. Developing food safety programs and fostering a food safety culture, Ellice has helped companies establish a strong foundation to flourish.
Ellice deeply believes in the necessity of a strong food safety culture to accomplish goals. Her approach encourages the accountability of each individual to do the right thing even when no one is looking. Overall, Ellice believes food safety can be relevant, simple, and engaging.
Ellice graduated with a Bachelor of Science degree in Chemistry from The University of Texas at Austin and then earned her Master’s in Agriculture with a specialization Dairy Products Technology from California Polytechnic State University at San Luis Obispo. Ellice is HACCP certified and continues to learn and grow through continuous education, sitting on NCIA Cannabis Manufacturing Committee, and sharing her knowledge with others.
Chef Jeff Butler
Jeffrey Butler is a culinary expert with a focus on fundamental techniques, farm to table cooking, and charcuterie. A culinary educator for 13 years, who has trained many professionals but also understands that he is still a student.
Food has been the fabric of his life, early in his childhood with gardening, hunting, fishing, and smoking meat. Culinary arts became a draw, and he enrolled in The Culinary Institute of America for their AOS program. Upon completion of his degree, he went to work in New York City at restaurants run by chefs Daniel Boulud, David Pasternack, and Mark Ladner. After ten years in Fine Dining, he transitioned into culinary education at The International Culinary Center, where he currently teaches. He is proud to have taught students who work in some of the finest restaurants in the world.
Chef Jeffrey Butler is a member of L’ACADEMIE CULINAIRE DE FRANCE. He has completed the Iowa State University Meat Processing Short Course and attended the Koch College Meat Processing program. Currently, Chef Jeff has his Food Handler Manager (ANSI) Certification and NYC Food Handlers certificate.
Sharing culinary knowledge is part of his DNA. Passing traditions of cooking by breaking technique down to basics skills and simple-pure science is a hallmark of his style.
Samantha T. Ward
Companies have sought to utilize Samantha’s broad experience in marketing. Her background includes creating websites with WordPress, social media promotions, and national campaigns spanning modern television, radio, and advertising. She has experience using search engine optimization and curating content. Samantha can build a brand from the ground up. She can help your company create a brand strategy using market research and strategic positioning. Let her help your company shape a content strategy and cross-platform campaign plan.
Samantha has a Bachelor of Science of Agricultural Leadership Development from Texas A&M University and a Masters of Business Administration with a focus on Organizational Behavior from Morehead State University. She has also earned a Project Management Certificate from the University of Texas
She attributes her continued success to having a growth mentality. Some of her continued education certificates include WordPress, Search Engine Optimization, Brand Development. And she is currently pursuing a PMI Project Management Professional Certification and a HAACP Certification.
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.”