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 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 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.

Rich is an experienced Technical Consultant at Hanna. Based out of Smithfield, RI, he leads the food team in assisting our customers by helping them to achieve in-house testing for quality and safety measures. Having worked with many different industries within the company, he has a vast knowledge of Hanna’s entire line of analytical instrumentation. Rich has a B.S. in Biological Science from the University of Rhode Island. In his free time Rich enjoys checking out Rhode Island’s vast restaurant culture, and New England football.