About HCG

HACCP Consulting Group Mission Statement

The HACCP Consulting Group, L.L.C., with its bi-lingual team of professionals, offers comprehensive food safety consulting and training services to food processing companies, food service organizations, trade associations and government regulatory agencies, both domestically and internationally. Our strength is in our practical, dynamic and personalized services that focus on assisting clients maintain compliance with current regulatory and global food safety standards to confidently participate in a rapidly changing global market for food commerce. Our professionals have special expertise in helping foreign governments and companies attain and maintain equivalence with United States food safety laws and regulations required for importing food products into the United States.

Our Partners and Associates

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Cathy M. Crawford, President

Cathy has over 20 years prior experience in consulting, food manufacturing, and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance and  developing food safety strategies …
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Robert A. Savage, Vice President

Mr. Savage received his B.S. and M.S. in Food Science and Technology from the University of Massachusetts and has more than 44 years experience in the food industry, the United States Food and Drug Administration (FDA), the United States Department of Agriculture, Food Safety and Inspection Service (FSIS) and the HACCP Consulting Group, L.L.C. Read more

 

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Robert H. Galbraith, Vice President

Bob has over 25 years of hands-on experience in quality assurance with extensive background in poultry slaughter and further processing in all meat categories. He has worked with a wide range of products in retail and food service categories, having managed the Research and Development and Quality Assurance functions for two nationally known … Read more

 

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Dr. Daniel Lafontaine, Vice President

Dr. Lafontaine received his Doctor of Veterinary Medicine degree from The Ohio State University and a Master of Public Health degree from the University of Minnesota. He is board certified by the American College of Veterinary Preventive Medicine. He has over 49 years of experience in food safety with the U.S. Army Veterinary Corps, the South …
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John Miller, Vice President

John is a Partner and Vice President of the HACCP Consulting Group L.L.C. He has more than 30 years of experience in the Slaughter, Food Processing and Regulatory arena. Joining HCG in 2002 he has been involved with a diverse range of projects, both in the United States and Internationally, developing and providing HACCP and SSOP training … Read more

 

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Charles L. Gioglio, Associate

Mr. Gioglio served 33 plus years with the Food safety and Inspection Service (FSIS) of USDA.  He started his career with FSIS as a food inspector in New York City (NYC), and rose through the ranks to hold numerous positions throughout the Agency both in the field and headquarters.  Mr. Gioglio possesses a broad based knowledge of regulations … Read more

 

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Lynn Hodges, Associate

Mr. Hodges recently finished a government career of 38 years (state and federal) of food safety work. Lynn’s food safety experience includes supervisory activities with the Oklahoma State Department of Health, supervisor for a large metropolitan health department, and as a regional food safety specialist with the U.S. Food and Drug … Read more

 

 

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Dr. Michael Gilsdorf, Associate

Dr. Michael Gilsdorf has extensive experience in management of national animal health program policies, rules, and regulations for the United States Department of Agriculture (USDA) as well as conducting animal disease prevention, surveillance, control, and eradication procedures for a wide variety of animal health issues … Read more

 

 

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Dr. Armia Tawadrous, Associate

Dr. Armia Tawadrous received his Doctor of Veterinary Medicine degree and a Master of Veterinary Microbiology from The Cairo University, Egypt. He has 30 years of experience in the food safety, public health protection and emergency response areas with the Food Safety and Inspection Service (FSIS), USDA in various aspects of Meat, Poultry and egg Inspection programs.
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Eric L. Thompson, Associate

Eric began his career with the USDA Food Safety Inspection Service (FSIS) in 1996.  He worked the inspection line in red meat and poultry slaughter establishments where he learned animal inspection and product disposition. He worked a processing patrol managing multiple priorities at six plants where he learned simple and complex meat food production …
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Dr. Kelly G. Vest, Associate

Dr. Kelly G. Vest received his Doctor of Veterinary Medicine degree from Oklahoma State University (1987) and his Masters of Public Health degree at Johns Hopkins University School of Hygiene and Public Health (1994).  Later, he completed his Doctor of Public Health degree in epidemiology at the Uniformed Services University of the Health Sciences (USUHS; 2003).

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