Quantum Food Solutions Inc. is a group of seasoned, high-caliber food safety professionals. Our backgrounds are exclusive to the food processing industry and include: Food Safety, Food Microbiology, Biological Engineering, Thermal Processing Operations and Statistical Process Control. We work with all GFSI schemes (BRC, FSSC 22000 and SQF) as well as federally inspected food establishments, CFIA.
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- Hired as a thermal processing authority to transition some of the industry’s leading poultry processors from uncooked / frozen poultry products to much safer cooked products using forced-convection, impingement / spiral ovens (e.g., superheated steam). Products include, but are not limited to chicken nuggets, chicken burgers, chicken & turkey wings, chicken balls, etc. These products are sold across main retail chains (e.g., Loblaw, Sobeys, etc). Thermal evaluations have also met strict government compliance requirements and have attained ‘no objection’ status from the Canadian Food Inspection Agency.
- Serve industry as process authority in safe processing of ready-to-eat, heat treated, shelf-stable meat / poultry products (e.g., pepperoni, jerky, salami, among others).
As Food Safety and Quality Systems Specialist at Quantum Food Solutions Inc. Jessica is responsible for developing, implementing, maintaining and validating food safety and quality systems (SQF/ BRC/ HACCP – FSEP/ CFIA) for a wide range of food products. Her food processing expertise includes: meat and poultry, vegan, sauces, chocolate, coffee, beverages, cheese, tofu, oils, pasta, among others. She has gained extensive “hands-on” experience implementing detailed, highly customized food safety plans which meet the strict standards of Global Food Safety Initiative (GFSI).
She applies her strong science and engineering background to ensure critical processes (e.g., cooking, cooling, sanitation, allergen controls, etc.) deliver the intended level of food safety by means of the latest scientific principles, computerized modelling tools and high-accuracy instruments. Her interests include food microbiology and biochemistry, along with laboratory work such as culturing and studying various strains of fungi commonly found in foods.
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FOOD SAFETY VALIDATION