HCG Consultants
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
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 … Read more
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
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
Dr. Kelly G. Vest, Vice President
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). Read more
Lynn Hodges, Vice President
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
John Miller, Associate
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
Charles L. Gioglio, Associate
Mr. Gioglio has more than 40 years of experience and knowledge of the food industry, particularly in the meat and poultry processing and inspection issues. He served 33 years with the Food Safety and Inspection Service (FSIS) of USDA. Starting his career with FSIS as a food inspector in New York City, he rose through the ranks to hold numerous positions both in the field and headquarters. Read more
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
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. Read more
Robert Lopez, Associate
Robert has a strong background in HACCP and the many prerequisite programs necessary to build and maintain a strong food safety system. His 30+ years of experience include manufacturing, distribution, retail, and food service operations. He is available to offer bilingual (English and Spanish) assistance to clients seeking reviews, updates, or the development of their systems… Read more
Lynvel Johnson, Associate
Lynvel received his B.S. in Animal Health Science from the University of Arizona. He has over 32 years of experience in food safety and federal meat/poultry inspection with the Food Safety and Inspection Service (FSIS) within the United States Department of Agriculture. Lynvel started his career with FSIS in 1986 as a slaughter inspector in Kentucky… Read more
Adam Joplin, Associate
Adam started his career in Food Safety at the Natchitoches Meat Pie Company in northern Louisiana. There, he was a key contributor within the Quality Assurance Department working with programs such as HACCP, Good Manufacturing Practices, Sanitation Standard Operating Procedures, and the Emergency Action Plan. He also ensured development and… Read more
Eric N. Swanson, Associate
Mr. Swanson has more than 40 years of experience primarily in the field of meat and poultry slaughter and processing. He spent more than 36 years with Food Safety and Inspection Service (FSIS). Mr. Swanson started his career as a poultry slaughter inspector in Livingston, California. Followed by red meat slaughter inspector in Gehring, Nebraska… Read more
Vincent DeGrado
Vince joined HCG in 2022 after nearly 30 years in industry. His broad experience encompasses all levels of participation from prep cook and restaurant management to live cattle inspection, quality control, and corporate multi-facility system management. He is a Certified Chef with a culinary degree from Le Cordon Bleu in Pasadena, CA. His specialty is in research and… Read more
Dr. Deanna Brown, Associate
Dr. Deanna Brown received her B.S. in Animal Science (1986) and Doctor of Veterinary Medicine degree from Mississippi State University (1990). She received her Masters of Public Health degree at University of Texas School of Public Health (1999). Shortly after receiving her MPH, she earned board certification in the American College of Veterinary Preventive Medicine. Read more