Control Point Holdings LLC - Las Vegas, Nevada

dante H.

I appreciate all the information that Mr. Trevor control point has provided to me because now knowing about biofilm formation and its characteristics allows businesses to develop and implement effective control strategies, such as using appropriate cleaning and disinfection methods, implementing monitoring programs, and designing equipment to minimize biofilm formation.
I appreciate mr Trevor because, with the information that he provided I know have an understanding of the effectiveness and characteristics of biofilms is vital for businesses to establish effective control points. By identifying and addressing biofilm-related risks at these critical points, businesses can protect their products, ensure the safety of their operations, maintain equipment efficiency, and comply with relevant regulations.

John B.

Oh man I don’t know where to start! Trevor was an amazing instructor! I really felt like I was back in culinary school all over again! I’ve taken this course before back in 2016 and he made it so easy. It was a great refresher and hands down it was an amazing experience. Now my guest for let’s hibachi will have the full experience with food safety and amazing services now that we can implement what we have learned through out the course! Thank you Trevor keep rocking it out brotha! And stay away from doodoo fingers it causes shigella.

Purple C.

The Control Point team were indispensable in helping my company launch our product. They took my ideas, crafted me an easy-to-follow plan, and held my hand throughout the process. I highly recommend them. I was never worried about the next steps!

Kim P.

It was an amazing experience learning HACCP with Control Point. Our instructors, Trevor and Don, are very knowledgeable and helpful. In the beginning of the course, we thought it would be quite challenging and it was at first. But after a few classes, we were able to understand the process of HACCP. We're very thankful to have found Control Point. Their dedications to food safety is very admirable and aligned with our values. Thank you Control Point, Trevor and Don.

David G.

I initially reached out to Trevor in 2018 to help me get USDA approved for my Salami company Mulami, and I hesitated for a while. After four years of trying to work with others or getting approved on my own, In 2022, I decided to pull the trigger with Control Point and let me tell you. It paid off. I took the HACCP alliance courses with Trevor and Don (they are so delightful to work with), broke it down, and made HACCP simple (I never thought that was possible, haha). Trevor came to LA, and we studied the plans /process together. He attended the meeting with the USDA and me, generating clarity for both parties. It's been a great experience working with them, and we will continue working together. Go with Control Point, or it will cost you more time and money in the long run.
Are you still questioning whether to use Control Point or not? Obvious YES!!!

Harold Z.

Just passed The HACCP exam and I couldn’t of done without someone like Trevor to help me along the way, so attentive and you can tell he cares so much about what he is doing and he welcomes you to ask questions any time and always provides great answers and sources. If I could give him 100/5 stars I would TREVORS A LEGEND!

Edward T.

I recently completed the HACCP Certification Program with Trevor through Control Point LLC. Trevor was very accommodating in how the course was structured around work obligations and his Zoom presentation still had a classroom feel to it. By breaking the presentation up over the course of two weeks we were able to dial in on specific learning segments creating a very focused learning environment. The materials covered were challenging but his feedback and wealth of resources were very useful. I would highly recommend those in Food Service or interested in Food Safety take this course.

aaron O.

My name is Aaron Oster and I'm a Co-Owner and founder of A-OK Berkshire BBQ in North Adams, MASS. Control Point was our go-to BEFORE we opened to help build an infrastructure with both our design team AND the local Department of Health to insure that the business we wanted would be ready for any outcome.

It was with a great amount collaboration that Control Point (CP) built and organized an order of operations with us, not just for us, so that we could understand how the business was meant to be ideally run AND so that in the event that things changed course swiftly, we'd know how to react.

CP held a private class for us to pass our Serve Safe exams and we chose to invest in a HACCP & ROP (Reduced Oxygen Packaging) program for the production of fresh sausages. Even though we knew we wouldn't have the time in the first year or so of the business to engage in that product line, we thought it made sense to invest initially so that when we were ready, the first round of preparation was completed and we could implement the systems to succeed quickly.

Having been in the food business my self for now almost 20 years, we could have chosen to do this work ourselves, with all the challenges that come with deciding to build and open a restaurant, there is little time and many tasks to complete. Control Point was our guide and helped us blaze the trail into the first year and beyond. With their programming and support, we've been able to create many systems for success not only in production but in management of variables costs, staffing and the rigorous task of managing people.

If you're considering a new endeavor, build into your budget the time and money to develop the infrastructure that will take your business past year one and into the next decade!