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 42 years of experience in food safety with the U.S. Army Veterinary Corps and 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. Mercedes E. Erazo, Associate

Dr. Erazo received her M.Sc in Animal Production from Universidad Autonoma de Nuevo Leon in 1987 and her Doctor in Veterinary Medicine in Monterrey, Mexico. Dr. Erazo received Food Safety Regulatory trainee Programs from FSIS for Meat and Poultry Inspection for International Government Officers; has experience for 10 years … Read more

 

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Dr. Servando Morales, Associate

Dr. Morales earned a Doctorate of Food Science at Cornell University in 1989; a Master of Science in Food Science and Technology at the Massachusetts Institute of Technology (MIT) in 198l; a Master of Business Administration at the Instituto Tecnológico y de Estudios Superiores de Monterrey, México (ITESM) in 1985; and he is a Biochemical Engineer … Read more

 

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Gary Stefan, Associate

Mr. Stefan received his BS in Zoology from the University of Maryland in 1971 and has over 30 years combined food safety regulatory experience with the United States Food Safety Inspection Service (FSIS) and the United States Food and Drug Administration (FDA).  As Senior Equivalence Officer with the FSIS Office of International Affairs (OIA), … 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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